prikaz prve stranice dokumenta Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena
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master's thesis
Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena
2014. urn:nbn:hr:109:415413
Ćosić, Katarina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

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Ćosić, K. (2014). Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:415413

Ćosić, Katarina. "Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:415413

Ćosić, Katarina. "Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:415413

Ćosić, K. (2014). 'Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 June 2022, https://urn.nsk.hr/urn:nbn:hr:109:415413

Ćosić K. Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2022 June 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:415413

K. Ćosić, "Utjecaj dodatka autohtone bakterijske starter kulture na kvalitetu 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:109:415413

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Metadata
TitleUtjecaj dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena
Title (english)Impact of indigenious bacterial starter culture addition on the quality of Slavonian kulen
AuthorKatarina Ćosić
MentorKrešimir Mastanjević (mentor)
Committee memberDragan Kovačević
Committee memberKrešimir Mastanjević
Committee memberSrećko Tomas
Committee memberMate Bilić
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 country2014-10-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Ovo istraživanje provedeno je s ciljem ispitivanja utjecaja dodatka autohtone bakterijske starter kulture na kvalitetu Slavonskog kulena. Mesu i slanini koje je upotrijebljeno za izradu nadjeva, kao i samom nadjevu, određena su osnovna fizikalno-kemijska svojstva te je provedena mikrobiološka analiza istih. Daljnje istraživanje sastojalo se od kontinuiranog mjerenja pH vrijednosti tijekom dvadesetodnevne fermentacije na 12 °C i 20 °C referentnog uzorka, uzoraka s dodatkom autohtone bakterijske starter kulture (ASK) i 0,8% glukoze te maltodekstrina. Nakon završenog procesa fermentacije uzorcima su određena fizikalno-kemijska svojstva te je provedeno određivanje ukupnog broja i identifikacije mliječne kiseline i bakterija iz roda Staphylococcus. Nakon završetka procesa proizvodnje (90 dana) provedena je senzorska analiza uzoraka gotovog Slavonskog kulena. Dobiveni rezultati pokazali su kako dodatak autohtone bakterijske starter kulture uz dodatak 0,8% šećera glukoze uz temperaturu od 20°C, najviše utječu na kvalitetu Slavonskog kulena jer je takav ocijenjen najvišim ocjenama prilikom senzorske analize.
Abstract (english)
This study was conducted to test effect of authenitic bacterial starter culture on the quality of Slavonski kulen. The basic physic-chemical properties and also microbiological analysis was determined for the meat and bacon, whic was used for making the stuffing, and also for the stuffing it selves. Further more, study was consisted of continuous measuring the pH value during twenty day fermentation on 12°C and 20 °C of the reference semple, semple with added authenitic bacterial starter culture and 0,8% glucose and maltodextrin. After the process of fermentation was finished, physic-chemical properties were determined and total number and identification of lactic acid bacteria and bacteria geneus Staphylococcus. Thereafter completion oft he production (ninty days) sensory analysis of Slavonski kulen was done. The results showed that the addition oft he authenitic bacterial starter culture and 0,8% of glucose, on the 20°C temperature, had the most effect on the quality of Slavonski kulen, it was rated with the highest score on analysis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:415413
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 12:44:26