prikaz prve stranice dokumenta Utjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena
  Download
PDF 1.55 MB
master's thesis
Utjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. urn:nbn:hr:109:500372
Došen, Marija
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Došen, M. (2014). Utjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:500372

Došen, Marija. "Utjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:500372

Došen, Marija. "Utjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:500372

Došen, M. (2014). 'Utjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:500372

Došen M. Utjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:500372

M. Došen, "Utjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:500372

Metadata
TitleUtjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena
Title (english)Impact of implementing different temperatures on the process of Slavonian kulen fermentation
AuthorMarija Došen
MentorDragan Kovačević (mentor)
Committee memberMate Bilić
Committee memberDragan Kovačević
Committee memberKrešimir Mastanjević
Committee memberSrećko Tomas
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2014-10-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Cilj istraživanja bio je ispitati utjecaj dodataka različitih šećera (glukoze i maltodekstrina) te primjene različitih temperatura (12 °C i 20 °C) na efikasnost procesa fermentacije kulena proizvedenog tradicionalnim postupkom. Uzorcima slanine, mesa i nadjeva te uzorcima kulena tijekom procesa fermentacije, određena su fizikalno- kemijska svojstva te je, u svrhu praćenja intenziteta i vremena trajanja procesa fermentacije, provedeno kontinuirano mjerenje pH vrijednosti. Proces fermentacije kulena započeo je neposredno nakon pripreme nadjeva te je trajao približno tri tjedna (referentni uzorak, uzorci s dodatkom 0,7% glukoze i maltodekstrina pri temperaturi fermentacije 20 °C) te više od tri tjedna (uzorak s 0,7% maltodekstrina pri temperaturi fermentacije 12 °C), odnosno više od četiri tjedna (referentni uzorak i uzorak s dodatkom 0,7% glukoze pri temperaturi fermentacije 12 °C). Praćenje procesa fermentacije, kojeg karakterizira povećanje koncentracije mliječne kiseline u nadjevu, provedeno je određivanjem pH vrijednosti. Najnižu pH vrijednost (4,58) imao je uzorak s dodatkom maltodekstrina (w = 0,7%) fermentiran pri 20 °C. Dobiveni rezultati su pokazali da dodatak maltodekstrina u odnosu na glukozu te provedba procesa fermentacije pri višim temperaturama (20 °C) ubrzavaju fermentaciju i povećavaju njezin intenzitet, odnosno znatnije snižavaju pH vrijednost nadjeva.
Abstract (english)
The aim of this study was to test the influence of adding different types of sugar (glucose, maltodextrin) and implementing different temperatures (12 °C and 20 °C) on the efficiency of the fermentation process of kulen, produced by traditional method. Bacon, meat, force-meat and kulen samples were attributed with physical-chemical characteristics. For the purpose of monitoring the intensity and the duration of the fermentation a continued measurement of the pH was conducted. The fermentation of kulen began after force-meat preparing and it lasted for nearly three weeks (reference sample, samples with 0,7 glucose and maltodextrin at 20 °C), and more than three weeks (sample with 0,7% maltodextrin at 12 °C), more than four weeks (reference sample and a sample with 0,7% glucose at 12 °C). Monitoring of the fermentation process, characterized by increasing concentrations of lactic acid, was conducted by determining the pH. The sample with the addition of maltodextrin (w = 0,7%) subjected to the fermentation at 20 °C had the lowest pH (4,58). Results showed that the addition of maltodextrin compared to the addition of glucose, as well as conducting the fermentation in higher temperatures (20 °C) accelerate the fermentation, increase its intensity and they significantly lower the pH values.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:500372
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2015-09-25 13:13:00