master's thesis
Physicho-chemical composition of traditional fermented sausages in Croatia and abroad

Silvio Halt (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitleFizikalno kemijski sastav tradicionalnih fermentiranih kobasica u RH i u svijetu
AuthorSilvio Halt
Mentor(s)Dragan Kovačević (thesis advisor)
Abstract
U ovom radu određen je kemijski sastav i fizikalno-kemijska svojstva 50 uzoraka Slavonskog kulena i 20 uzoraka Domaće slavonske kobasice, hrvatskih tradicionalnih fermentiranih kobasica. Također, napravljen je pregled tradicionalnih fermentiranih kobasica iz svijeta te je napravljena usporedba sastava i fizikalno-kemijskih svojstava tradicionalnih fermentiranih kobasica iz Hrvatske i svijeta. Rezultati osnovnih fizikalno-kemijskih analiza pokazali su veliku varijabilnost među uzorcima obje hrvatske fermentirane kobasice, u svim svojstvima, osim pH i aw vrijednosti. Moguće objašnjenje ovakvih rezultata je u različitim recepturama upotrijebljenim od strane različitih proizvođača. Pored toga, niske prosječne vrijednosti aktiviteta vode (0,82 i 0,85) upućuju na mikrobiološku stabilnost i trajnost Slavonskog kulena i Domaće slavonske kobasice. Usporedba sa najsličnijim tradicionalnim fermentiranim kobasicama iz svijeta pokazuje da Slavonski kulen ima najniži, dok Domaća slavonska kobasica ima najviši prosječni udio masti. No, najniži prosječni udio kolagena i hidroksiprolina ukazuje da se u odnosu na fermentirane kobasice u svijetu, za Slavonski kulen i Domaću slavonsku kobasicu koristi najkvalitetnije meso. Rezultati istraživanja mogli bi pomoći pri standardizaciji hrvatskih tradicionalnih fermentiranih kobasica, neophodnoj pri postupku zaštite ovih proizvoda oznakom zemljopisnog podrijetla ili izvornosti.
Keywordsphysico-chemical properties sausages traditional fermented sausages kulen Slavonian kulen Homemade Slavonian sausage
Parallel title (English)Physicho-chemical composition of traditional fermented sausages in Croatia and abroad
Committee MembersDrago Šubarić
Dragan Kovačević
Srećko Tomas
Mate Bilić
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 Technology and Process Engineering
Academic title abbreviationdipl. ing.
Genremaster's thesis
Language Croatian
Defense date2009-12-17
Parallel abstract (English)
A study of physico-chemical properties was carried out on 50 different brands of traditional Croatian homemade dry fermented sausage known as Slavonian kulen and on 20 different brands of the Homemade Slavonian Sausage. Beside that, some of the most important traditional fermented sausages produced worldwide are listed and compared with Croatian traditional fermented sausages. Basic physico-chemical properties showed a large variability, except for the values of pH and aw. This can be related to different recipes used by different producers. Except that, low aw values indicate that Slavonian kulen and Homemade Slavonian Sausages are shelf-stable products. Comparison between Croatian traditional fermented sausages and the most like world fermented sausages shows that Slavonian kulen has the lowest average fat content and that Homemade Slavonian sausage has the highest average fat content. But, the lowest collagen and hydroxyproline content indicate that Croatian producers use the highest quality meat for their sausages. These results could be helpful for the physico-chemical characterisation of the final product, which is necessary to get the legal protection of the product name (geographical indications and designations of origin according to the current legislative).
Parallel keywords (Croatian)fizikalno kemijski sastav kobasice tradicionalne fermentirane kobasice kulen Slavonski kulen Domaća slavonska kobasica
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:148106
CommitterSanda Hasenay