| Abstract | Različiti šećeri poput glukoze, fruktoze, saharoze, laktoze koriste se u proizvodnji fermentiranih mesnih proizvoda. Njihova glavna uloga je da djeluju kao supstrati za mliječne bakterije za proizvodnju mliječne kiseline, no odgovorni su i za specifičnu aromu proizvoda. Mliječna kiselina je neophodna u razradi mesnog nadjeva tijekom fermentacije. Fermentacija je metoda konzerviranja mesa za koju je karakterističan porast broja bakterija mliječne kiseline, glikolitička razgradnja šećera te sniženje pH vrijednosti. Niski pH djeluje kao antagonist patogenim bakterijama. Na sniženje te brzinu pada pH vrijednosti utječu maseni udio te vrsta šećera. Unatoč važnosti šećera kao dodatka u mesnim proizvodima, njihova dopuštena razina nije propisana nego varira ovisno o proizvodu.
U ovom istraživanju, analizirano je ukupno 140 uzoraka triju različitih skupina mesnih proizvoda. Unutar svake od skupina određeni su udjeli šećera: saharoze, D-glukoze i D-fruktoze. Skupine su sistematizirane sukladno Pravilniku o mesnim proizvodima (NN 131/2012) te je u istraživanju korištena akreditirana enzimatska metoda za određivanje šećera u mesnim proizvodima. Unutar skupine trajnih kobasica analiziran je 41 uzorak, toplinski obrađenih kobasica 82 uzorka te trajnih suhomesnatih proizvoda 17 uzoraka.
U ovom radu utvrđen je najveći udio saharoze unutar svake od ispitivanih skupina mesnih proizvoda u rasponu od 0,21-0,87%, nakon toga fruktoze u rasponu od 0,10-0,39%, a, najmanji udio dobiven je za glukozu, u rasponu od 0,05-0,06%. Najveću vrijednost udjela šećera je imala saharoza unutar skupine toplinski obrađenih kobasica u iznosu od 0,87%, a najmanji udio glukoza unutar skupine trajnih kobasica u iznosu od 0,05%. Unutar skupine toplinski obrađenih kobasica udio ukupnih šećera iznosio je 1,32%, trajnih kobasica 0,36%, a trajnih suhomesnatih proizvoda 0,47%. |
| Abstract (english) | Different sugars such as glucose, fructose, sucrose, lactose are used in the production of fermented meat products. Their main role is to act as a substrate for the lactic acid bacteria, also they are responsible for the specific flavour of the product. Lactic acid is essential for the development of meat batter during fermentation. Fermentation is a method of meat preservation characterized by an increase in the number of lactic acid bacteria, glycolic sugar degradation and lower pH. Low pH acts as antagonist for pathogenic bacteria. Reduction and the rate of pH value decrease are affected by the weight percent and type of sugar. Despite the importance of sugar as an additive in meat products, the permitted level is not prescribed but varies depending on the product.
In this study a total of 140 samples of three different groups of meat products were analyzed. Within each group, sucrose, D-glucose and D-fructose were determined. The groups were systematised in accordance with the Ordinance on Meat Products (NN 131/2012) and an accredited enzymatic method for determination of sugar in meat products was used in the research. Within the gruoup of durable sausages, 41 samples, heat-treated sausages 82 samples and dry-cured meat products 17 samples were analyzed.
In this research the highest value within each of the tested groups was obtained for sucrose (0,21 to 0,87%), after that for fructose (0,10 to 0,39%) and the smallest value for glucose (0,05 to 0,06%). The highest sugar content was obtained for sucrose fraction within the group of heat-treated sausages in the amount of 0,87%, and the lowest glucose content within the group of durable sausages in the amount of 0,05%. Within the group of heat treated sausages the percent of total sugars was 1,32%, durable sausages 0,36%, and permanent cured meat products 0,47%. |
