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master's thesis
Upotreba cikle i poriluka kao izvora nitrata u proizvodnji polutrajnih kobasica
Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:819239
Stvorić, Martina
University of Zagreb
Faculty of Agriculture
Animal Science and Technology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

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Stvorić, M. (2021). Upotreba cikle i poriluka kao izvora nitrata u proizvodnji polutrajnih kobasica (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:819239

Stvorić, Martina. "Upotreba cikle i poriluka kao izvora nitrata u proizvodnji polutrajnih kobasica." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:819239

Stvorić, Martina. "Upotreba cikle i poriluka kao izvora nitrata u proizvodnji polutrajnih kobasica." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:819239

Stvorić, M. (2021). 'Upotreba cikle i poriluka kao izvora nitrata u proizvodnji polutrajnih kobasica', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:819239

Stvorić M. Upotreba cikle i poriluka kao izvora nitrata u proizvodnji polutrajnih kobasica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:819239

M. Stvorić, "Upotreba cikle i poriluka kao izvora nitrata u proizvodnji polutrajnih kobasica", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:819239

Metadata
TitleUpotreba cikle i poriluka kao izvora nitrata u proizvodnji polutrajnih kobasica
Title (english)Use of beetroot and leek as sources of nitrate in the production of semi-durable sausages
AuthorMartina Stvorić
MentorIvica Kos (mentor)
Committee memberIvica Kos (predsjednik povjerenstva)
Committee memberDanijel Karolyi (član povjerenstva)
Committee memberMarko Petek (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Animal Science and Technology)
Zagreb
Defense date and country2021-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Cilj rada bio je utvrditi utjecaj dodatka cikle i poriluka kao prirodnih izvora nitrata na fizikalno-kemijska i senzorska svojstva polutrajnih kobasica pri različitom trajanju i temperaturama inkubacije. Za potrebe istraživanja proizvedene su polutrajne kobasice, a u kobasice kontrolnog tretmana su dodani nitriti, dok su u kobasice pokusnih tretmana dodane starter kulture (Staphylococcus carnosus) te prah cikle i poriluka. Pokusne kobasice su podijeljene u četiri tretmana prema trajanju (1,5 i 3 sata) i temperaturi inkubacije (30 i 40° C). Kobasice pokusnih tretmana imale su značajno veće vrijednosti boje a* i b*, sadržaja nitrata kao i TBARS vrijednosti u odnosu na kontrolni tretman, dok je sadržaj nitrita bio značajno manji. Veća temperatura i duža inkubacija rezultirala je smanjenjem sadržaja nitrata i blagim povećanjem sadržaja nitrita. Utvrđen je utjecaj na opisna senzorska svojstva, ali su značajno manje ocjene svojstava dopadljivosti utvrđene kod kobasica pokusnih tretmana.
Abstract (english)
The objective of this study was to determine the effects of the addition of beetroot and leek as natural sources of nitrates on the physicochemical and sensory properties of semi-durable sausages at different incubation times and temperatures. Semi-durable sausages were prepared, and nitrites were added to the sausages in the control treatment, while starter cultures (Staphylococcus carnosus) and beetroot and leek powders were added to the sausages in the experimental treatments. The experimental sausages were divided into four treatments depending on the duration (1.5 and 3 hours) and incubation temperature (30 and 40 °C). Compared to the control treatment, the sausages in the experimental treatments had significantly higher values for color a * and b *, nitrate content, and TBARS values, while nitrite content was significantly lower. Higher temperature and longer incubation resulted in a decrease in nitrate content and a slight increase in nitrite content. The influence on the descriptive sensory traits was determined, but significantly lower likeability ratings were found in the sausages of the experimental treatments.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:819239
Study programmeTitle: Production and Processing of Meat
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa (magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-12-07 08:37:33