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master's thesis
Utjecaj trajanja i temperature inkubacije na fizikalno-kemijska i senzorska svojstva polutrajnih kobasica
Zagreb: University of Zagreb, Faculty of Agriculture, 2022. urn:nbn:hr:204:109715
Mirić, Milijana
University of Zagreb
Faculty of Agriculture
Animal Science and Technology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Mirić, M. (2022). Utjecaj trajanja i temperature inkubacije na fizikalno-kemijska i senzorska svojstva polutrajnih kobasica (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:109715

Mirić, Milijana. "Utjecaj trajanja i temperature inkubacije na fizikalno-kemijska i senzorska svojstva polutrajnih kobasica." Master's thesis, University of Zagreb, Faculty of Agriculture, 2022. https://urn.nsk.hr/urn:nbn:hr:204:109715

Mirić, Milijana. "Utjecaj trajanja i temperature inkubacije na fizikalno-kemijska i senzorska svojstva polutrajnih kobasica." Master's thesis, University of Zagreb, Faculty of Agriculture, 2022. https://urn.nsk.hr/urn:nbn:hr:204:109715

Mirić, M. (2022). 'Utjecaj trajanja i temperature inkubacije na fizikalno-kemijska i senzorska svojstva polutrajnih kobasica', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:109715

Mirić M. Utjecaj trajanja i temperature inkubacije na fizikalno-kemijska i senzorska svojstva polutrajnih kobasica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2022 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:204:109715

M. Mirić, "Utjecaj trajanja i temperature inkubacije na fizikalno-kemijska i senzorska svojstva polutrajnih kobasica", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:204:109715

Metadata
TitleUtjecaj trajanja i temperature inkubacije na fizikalno-kemijska i senzorska svojstva polutrajnih kobasica
Title (english)Influence of incubation duration and temperature on the physical-chemical and sensory properties of semi-durable sausages
AuthorMilijana Mirić
MentorIvica Kos (mentor)
Committee memberIvica Kos (predsjednik povjerenstva)
Committee memberDanijel Karolyi (član povjerenstva)
Committee memberIva Dolenčić Špehar (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Animal Science and Technology)
Zagreb
Defense date and country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Cilj rada bio je utvrditi utjecaj trajanja i temperature inkubacije starter kulture Staphylococcus carnosus uz dodatak natrijevog nitrata na fizikalno-kemijska i senzorska svojstva polutrajnih kobasica. U kobasice kontrolnog tretmana je dodan natrijev nitrit, dok su u kobasice pokusnih tretmana dodane starter kulture i natrijev nitrat te je primijenjena inkubacija u trajanju 1,5 i 3 sata na temperaturi 30 i 40 °C. Istraživanjem nije utvrđena značajna razlika između tretmana u pH vrijednostima kao ni u pokazateljima boje L* i a*. Utvrđena je značajno manja vrijednost stupnja oksidacije i veći intenzitet žute boje b* nareska kod kontrolnog tretmana. Sadržaj rezidualnih nitrita bio je najveći kod kontrolnog tretmana te je uočeno postupno smanjenje u svim tretmanima tijekom 60 dana čuvanja. S povećanjem temperature i trajanja inkubacije uočen je veći udio rezidualnih nitrita. Senzorska svojstva tretmana s nižom temperaturom i kraćim trajanjem inkubacije nisu bila značajno različita od kontrolnog tretmana i mogu biti primjenjivi u proizvodnji polutrajnih kobasica.
Abstract (english)
The aim of the work was to determine the influence of the duration and temperature of the incubation of the Staphylococcus carnosus starter culture with the addition of sodium nitrate on the physico-chemical and sensorial properties of semi-durable sausages. Sodium nitrite was added to the sausages of the control treatment, while starter culture and sodium nitrate were added to the sausages of the experimental treatments and incubation was applied for 1.5 and 3 hours at temperatures of 30 and 40 °C. The research did not establish a significant difference between the treatments in the pH values nor in the color indicators L* and a*. A significantly lower value of the degree of oxidation and a higher intensity of the yellow color b* of the slices were found in the control treatment. The content of residual nitrites was the highest in the control treatment, and a gradual decrease was observed in all treatments during 60 days of storage. With increasing temperature and duration of incubation, a higher proportion of residual nitrites was observed. The sensory properties of the treatments with a lower temperature and shorter duration of incubation were not significantly different from the control treatment and may be applicable in the production of semi-durable sausages.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:109715
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
Embargo expiration date: 2023-04-19
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Created on2022-10-19 06:41:23