master's thesis
Impact of implementing different temperatures on the process of Slavonian kulen fermentation

Marija Došen (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitleUtjecaj primjene različitih temperatura na proces fermentacije Slavonskog kulena
AuthorMarija Došen
Mentor(s)Dragan Kovačević (thesis advisor)
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.
Keywordskulen Slavonian Kulen carbohydrates pH fermentation temperature
Parallel title (English)Impact of implementing different temperatures on the process of Slavonian kulen fermentation
Committee MembersMate Bilić
Dragan Kovačević
Krešimir Mastanjević
Srećko Tomas
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Meat and Fish Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2014-10-16
Parallel 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.
Parallel keywords (Croatian)kulen Slavonski kulen šećeri pH temperatura fermentacije
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:500372
CommitterSanda Hasenay