master's thesis
Analysing the possibility of sodium chloride replacement by potassium chloride and glycine in the production of homemade Slavonian sausage

Monika Šimunić (2012)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Metadata
TitleIspitivanje mogućnosti zamjene natrijevog klorida kalijevim kloridom i glicinom u proizvodnji domaće slavonske kobasice
AuthorMonika Šimunić
Mentor(s)Dragan Kovačević (thesis advisor)
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.
Keywordssausage homemade Slavonian sausage NaCl physicochemical characteristics microbiological analysis sensory characteristics
Parallel title (English)Analysing the possibility of sodium chloride replacement by potassium chloride and glycine in the production of homemade Slavonian sausage
Committee MembersDrago Šubarić
Dragan Kovačević
Hrvoje Pavlović
Lidija Lenart
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2012-07-03
Parallel 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.
Parallel keywords (Croatian)kobasica domaća slavonska kobasica NaCl fizikalno-kemijska svojstva mikrobiološka analiza senzorska svojstva
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:109:568552
CommitterSanda Hasenay