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master's thesis
Ispitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom i glicinom u proizvodnji domaće slavonske kobasice
2012. urn:nbn:hr:109:568552
Šimunić, Monika
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies

Cite this document

Šimunić, M. (2012). Ispitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom i glicinom u proizvodnji domaće slavonske kobasice (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:568552

Šimunić, Monika. "Ispitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom i glicinom u proizvodnji domaće slavonske kobasice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:568552

Šimunić, Monika. "Ispitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom i glicinom u proizvodnji domaće slavonske kobasice." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:568552

Šimunić, M. (2012). 'Ispitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom i glicinom u proizvodnji domaće slavonske kobasice', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:568552

Šimunić M. Ispitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom i glicinom u proizvodnji domaće slavonske kobasice [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 April 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:568552

M. Šimunić, "Ispitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom i glicinom u proizvodnji domaće slavonske kobasice", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:568552

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TitleIspitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom i glicinom u proizvodnji domaće slavonske kobasice
Title (english)Analysing the possibility of sodium chloride replacement by potassium chloride and glycine in the production of homemade Slavonian sausage
AuthorMonika Šimunić
MentorDragan Kovačević (mentor)
Committee memberDrago Šubarić
Committee memberDragan Kovačević
Committee memberHrvoje Pavlović
Committee memberLidija Lenart
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
Osijek
Defense date and country2012-07-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
Ispitan je utjecaj smanjenja masenog udjela NaCl-a (0 – 50%) i djelomične zamjene NaCl-a KCl-om (30 – 50 %) i glicinom (10 – 20 %) na fizikalno-kemijska, mikrobiološka i senzorska svojstva te preferenciju potrošača domaće slavonske kobasice. Nije utvrđena statistički značajna razlika u osnovnom kemijskom sastavu, pH i aw, koordinatama boje te teksturi kao posljedica smanjenja masenog udjela ili djelomične zamjene NaCl-a. Svi uzorci kobasica bili su mikrobiološki ispravni prema važećem zakonodavstvu. Budući da ni trenirani panelisti, ni potrošači nisu osjetili razliku između kontrolne kobasice (2 % NaCl-a), kobasice koja sadrži 1% NaCl-a, 0,9 % KCl-a i 0,1 % glicina te kobasice koja sadrži 1 % NaCl-a i 1 % KCl-a, zamjena NaCl-a KCl-om (do 50 %) i glicinom (do 10 %) je prihvatljiva. Prema rezultatima testa bodovanja, smanjenje masenog udjela NaCl-a za više od 30 % bez dodatka zamjenskih spojeva se ne preporučuje.
Abstract (english)
The effect of lowering levels of NaCl (0-50%) and partially replacing NaCl with KCl (30-50%) and glycine (10-20%) on physicochemical, microbiological and sensory characteristics then consumer's preference of homemade Slavonian sausage was analyzed. There were no significant differences found in the basic composition, pH, aw, color coordinates and texture as a consequence of the reduction and partial replacement of NaCl. All sausages were microbiologically safe according to the current legislation. Since the trained panelists in scoring test and consumers (who ranked the three best rated sausages from scoring test), didn’t perceived the difference between control sausage (2% NaCl), sausage containing 1% NaCl, 0.9% KCl and 0.1% glycine and sausage containing 1% NaCl and 1% KCl, it is acceptable to substitute NaCl by KCl (up to 50%) and by glycine (up to 10%). According to scoring test, the reduction of salt level more than 30% is not recommended.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:568552
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-14 14:09:05