master's thesis
Ingluence of various carbohydtrate supplements on the process of Slavonian kulen fermentation

Ivan Šakić (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitleUtjecaj dodatka različitih šećera na proces fermentacije Slavonskog kulena
AuthorIvan Šakić
Mentor(s)Dragan Kovačević (thesis advisor)
Abstract
Cilj ovog istraživanja bio je ispitati utjecaj dodataka različitih šećera (glukoze, saharoze, laktoze, maltodekstrina) na efikasnost procesa fermentacije kulena proizvedenog tradicionalnim postupkom. Uzorcima mesa i slanine, nadjeva te uzorcima kulena tijekom procesa fermentacije određena su fizikalno-kemijska svojstva, gubitak na masi (kalo) 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 3 tjedna (uzorci s dodatkom 0,8% maltodekstrina), odnosno oko 4 tjedna (referentni uzorak i uzorci s dodatkom 0,8% laktoze, saharoze i glukoze), pri čemu se pH vrijednost s početnih 5,5 – 5,7 snižavala na najniže vrijednosti 5,3 – 5,4, odnosno 5,00 u uzorcima s maltodekstrinom. Dobiveni rezultati su pokazali da dodatak maltodekstrina (w = 8%) uzorcima kulena, za razliku od glukoze, saharoze i laktoze, dodanih uzorcima kulena u jednakim masenim omjerima, značajno utječe na brzinu i intenzitet fermentacije te sniženje pH.
KeywordsSlavonian kulen carbohydrates addition pH value fermentation
Parallel title (English)Ingluence of various carbohydtrate supplements on the process of Slavonian kulen fermentation
Committee MembersSrećko Tomas
Dragan Kovačević
Krešimir Mastanjević
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 Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2014-03-24
Parallel abstract (English)
The goal of this research was to examine the influence of addition of various carbohydrates (glucose, sucrose, lactose, maltodextrin) on efficiency of the process of fermentation of kulen made by the traditional recipe. For meat and bacon samples, stuffing, and samples of kulen during the process of fermentation we determined physic-chemical properties, weight loss and, for the purpose of monitoring intensity and time of duration of fermentation, we conducted continuous measure of pH value. The process of fermentation began immediately after the preparation of the stuffing and lasted for approximately 3 weeks (samples with 0.8% maltodextrin added), respectively approximately 4 weeks (reference sample and samples with 0.8% glucose, sucrose, lactose added) wherein pH value from initial 5.5-5.7 lowers to lowest amounts of 5.3-5.4, respectively 5.00 in the samples of kulen with maltodextrin added. The results showed that addition of maltodextrin (w = 8%) to the samples of kulen, unlike glucose, sucrose and lactose added to the samples in equal ratios, significantly effects on the speed and intensity of fermentation and lowering of pH value.
Parallel keywords (Croatian)Slavonski kulen šećeri pH fermentacija
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:460699
CommitterSanda Hasenay