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master's thesis
Utjecaj dodatka pivskog tropa na zdravstvenu ispravnost i senzorska svojstva kuhanih kobasica
2023. urn:nbn:hr:109:999440
Biondić, Helena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

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Biondić, H. (2023). Utjecaj dodatka pivskog tropa na zdravstvenu ispravnost i senzorska svojstva kuhanih kobasica (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:999440

Biondić, Helena. "Utjecaj dodatka pivskog tropa na zdravstvenu ispravnost i senzorska svojstva kuhanih kobasica." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:999440

Biondić, Helena. "Utjecaj dodatka pivskog tropa na zdravstvenu ispravnost i senzorska svojstva kuhanih kobasica." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:999440

Biondić, H. (2023). 'Utjecaj dodatka pivskog tropa na zdravstvenu ispravnost i senzorska svojstva kuhanih kobasica', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:999440

Biondić H. Utjecaj dodatka pivskog tropa na zdravstvenu ispravnost i senzorska svojstva kuhanih kobasica [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:999440

H. Biondić, "Utjecaj dodatka pivskog tropa na zdravstvenu ispravnost i senzorska svojstva kuhanih kobasica", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:999440

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Metadata
TitleUtjecaj dodatka pivskog tropa na zdravstvenu ispravnost i senzorska svojstva kuhanih kobasica
Title (english)The Effect od Addition of Brewers Spent on the Safety and Sensorial Properties of Cooked Sausage
AuthorHelena Biondić
MentorKrešimir Mastanjević (mentor)
MentorIrena Perković (komentor)
Committee memberDragan Kovačević (predsjednik povjerenstva)
Committee memberKrešimir Mastanjević (član povjerenstva)
Committee memberIrena Perković (član povjerenstva)
Committee memberAntun Jozinović (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2023-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Cilj ovog diplomskog rada bio je ispitati utjecaj dodatka vlažnog pivskog tropa (w = 0 - 9 %) na zdravstvenu ispravnost i senzorska svojstva uzoraka kuhanih kobasica tijekom skladištenja od 7 dana pri 4 \(^{0}C\) . Ispitivana je prisutnost enterobakterija, aerobnih mezofilnih bakterija, sulfitoreducirajućih klostridija, koagulaza-pozitivnih stafilokoka/Staphylococcus aureus, Salmonella spp. i Listeria monocytogenes. Od senzorskih svojstava ispitivana je boja, miris, okus, tekstura i ukupna prihvatljivost. Dodatak vlažnog pivskog tropa (w = 0 - 9 %) za sve vremenske intervale skladištenja pri 4 \(^{0}C\) nije imao utjecaj na cfu/g enterobakterija, sulfitoreducirajućih klostridija, Staphylococcus aureus, Salmonella spp. i Listeria monocytogenes. cfu/g aerobnih mezofilnih bakterija pokazao je povećanje s povećanjem masenog udjela vlažnog pivskog tropa (w = 0 - 9 %) i vremena skladištenja pri 4 \(^{0}C\). Dodatak vlažnog pivskog tropa nije statistički značajno (p > 0,05) utjecao na boju, miris, okus, teksturu i ukupnu prihvatljivost kuhanih kobasica s izuzetkom uzoraka s dodatkom 9 % pivskog tropa nakon 3 dana skladištenja na 4 \(^{0}C\). Rezultati ovog istraživanja upućuju na zaključak da je moguće proizvesti zdravstveno ispravne kuhane kobasice s dodatkom vlažnog pivskog tropa zadovoljavajućih senzorskih svojstava.
Abstract (english)
The aim of this thesis was to examine the influence of the addition of wet brewers spent grain (w = 0 - 9%) on the safety and sensory properties of cooked sausage samples during 7-day storage at 4 \(^{0}C\). The presence of enterobacteria, aerobic mesophilic bacteria, sulfite-reducing clostridia, coagulase-positive staphylococci/Staphylococcus aureus, Salmonella spp., and Listeria monocytogenes was examined. Sensory properties such as color, smell, taste, texture and overall acceptability were tested as well. Addition of wet brewers spent grain (w = 0 - 9%) for all time intervals of storage at 4 \(^{0}C\) had no influence on cfu/g of enterobacteria, sulphite-reducing clostridia, Staphylococcus aureus, Salmonella spp. and Listeria monocytogenes. cfu/g of aerobic mesophilic bacteria showed a statistically significant increase (p < 0.05) with increasing mass fraction of wet brewers spent grain (w = 0 - 9%) and storage time at 4 \(^{0}C\). The addition of wet brewers spent grain did not statistically significantly (p > 0.05) affect the color, smell, taste, texture and overall acceptability of cooked sausages, with the exception of samples with the addition of 9% brewers spent grain after 3 days of storage at 4 \(^{0}C\). The results of this research point to the conclusion that it is possible to produce microbiological safe cooked sausages with the addition of wet brewers spent grain with satisfactory sensory properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:999440
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 conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2023-09-27 16:12:35