<p>Osnovni zadatak ove doktorske disertacije je bio da se ispita<br />uticaj dodatka odabranih etarskih ulja izolovanih iz začinskog<br />i lekovitog bilja (kima, kleke i žalfije) na kvalitet fino<br />usitnjenih barenih i fermentisanih suvih kobasica. Fino<br />usitnjene barene kobasice proizvedene su sa dodatkom<br />etarskih ulja kima, kleke i žalfije u količinama od 0,1, 0,5, 1,0,<br />2,0 i 5,0 μl/g, kao i bez dodatka etarskih ulja (kontrola), dok<br />su fermentisane suve kobasice proizvedene sa dodatkom<br />etarskih ulja kima, kleke i žalfije u količinama od 0,01, 0,05 i<br />0,10 μl/g, kao i bez dodatka etarskih ulja (kontrola). Dodatno,<br />odlučeno je da se ispita i mogućnost delimične ili potpune<br />zamene nitrita sa ovim uljima i to na fermentisanim suvim<br />kobasica koje su proizvedene sa tri različita sadržaja nitrita (0,<br />75 i 150 mg/kg) i dva različita sadržaja masti (15 i 25%) i čiji<br />je kvalitet i bezbednost praćen tokom 225 dana čuvanja.<br />Kvalitet fino usitnjenih barenih i fermentisanih suvih kobasica<br />ispitan je određivanjem i analizom fizičkih [vrednost pH, boja<br />– instrumentalno (L*, a* i b* vrednosti)], hemijskih [TBARS<br />vrednost, antiradikalska aktivnost prema DPPH radikalu (IC<sub>50</sub><br />vrednost), sadržaj ukupnih fenola (samo kod fino usitnjenih<br />barenih kobasica)], mikrobioloških [ukupan broj aerobnih<br />mezofilnih bakterija, ukupan broj aerobnih mezofilnih<br />sporogenih bakterija, ukupan broj bakterija mlečne kiseline<br />(samo kod fermentisanih suvih kobasica), ukupan broj<br />lipolitičkih bakterija (samo kod fermentisanih suvih kobasica),<br />ukupan broj Enterobacteriaceae, ukupan broj Escherichia<br />coli, ukupan broj sulfitoredukujućih klostridija, Listeria spp.<br />(uključujući i Listeria monocytogenes) (samo kod<br />fermentisanih suvih kobasica), ukupan broj kvasaca i plesni] i<br />senzorskih [boja, miris (samo kod fermentisanih suvih<br />kobasica), ukusnosti] parametara kvaliteta.<br />Kod fino usitnjenih barenih kobasica koje su proizvedene sa<br />dodatkom etarskih ulja kima, kleke ili žalfije, u poređenju sa<br />fino usitnjenim barenim kobasicama koje su proizvedene bez<br />dodatka etarskog ulja, nezavisno od dodate koncentracije etarskih ulja, utvrđeno je sledeće: smanjenje svetloće (L*<br />vrednosti) – utvrđena je tamnija boja, povećanje udela crvene<br />boje (a* vrednosti), smanjenje udela žute boje (b* vrednosti),<br />smanjenje TBARS vrednosti, smanjenje IC<sub>50</sub> vrednosti,<br />povećanje sadržaja ukupnih fenola, smanjenje ukupnog broja<br />aerobnih mezofilnih bakterija, smanjenje ukupnog broja<br />aerobnih mezofilnih sporogenih bakterija, senzorski tamnija<br />boja i senzorski veći intenzitet ukusnosti, s tim da se sa<br />povećanjem koncentracija etarskih ulja efekat smanjenja<br />TBARS vrednosti, smanjenja IC<sub>50</sub> vrednosti, povećanja<br />sadržaja ukupnih fenola, smanjenja ukupnog broja aerobnih<br />mezofilnih bakterija, smanjenja ukupnog broja aerobnih<br />mezofilnih sporogenih bakterija i povećanja intenziteta<br />ukusnosti još više ispoljava.<br />Kod fermentisanih suvih kobasica koje su proizvedene sa<br />dodatkom etarskih ulja kima, kleke ili žalfije, u poređenju sa<br />fermentisanim suvim kobasicama koje su proizvedene bez<br />dodatka etarskog ulja, nezavisno od dodate koncentracije<br />etarskih ulja, utvrđeno je sledeće: povećanje vrednosti pH,<br />smanjenje TBARS vrednosti, senzorski tamnija boja,<br />senzorski veći intenzitet mirisa i senzorski veći intenzitet<br />ukusnosti, s tim da se sa povećanjem koncentracija etarskih<br />ulja efekat smanjenja TBARS vrednosti, povećanja intenziteta<br />mirisa i povećanja intenziteta ukusnosti još više ispoljava.<br />Kod fermentisanih suvih kobasica koje su proizvedene sa<br />dodatkom nitrita (75 i 150 mg/kg), u poređenju sa<br />fermentisanim suvim kobasicama koje su proizvedene bez<br />dodatka nitrita, utvrđeno je sledeće: veće vrednosti pH, manje<br />svetloće (L* vrednosti) – utvrđena je tamnija boja, što je<br />potvrđeno i senzorski – rangiranjem, veći udeli žute boje (b*<br />vrednosti), manje TBARS vrednosti, veće IC<sub>50</sub> vrednosti,<br />manji ukupan broj bakterija mlečne kiseline (samo kod<br />fermentisanih suvih kobasica koje su proizvedene sa<br />dodatkom nitrita od 150 mg/kg), manje senzorske ocene za<br />razliku u boji i veće senzorske ocene za razliku u mirisu, s tim<br />da je kod fermentisanih suvih kobasica koje su proizvedene sa<br />dodatkom nitrita od 150 mg/kg, u poređenju sa fermentisanim<br />suvim kobasicama koje su proizvedene sa dodatkom nitrita od<br />75 mg/kg, utvrđeno sledeće: veći udeo žute boje (b* vrednost)<br />i manja senzorska ocena za razliku u boji.<br />Kod fermentisanih suvih kobasica koje su proizvedene sa<br />15% masti, u poređenju sa fermentisanim suvim kobasicama<br />koje su proizvedene sa 25% masti, utvrđeno je sledeće: veća vrednost pH, manja svetloća (L* vrednost) – utvrđena je<br />tamnija boja, veći udeo crvene boje (a* vrednost), veći udeo<br />žute boje (b* vrednost), manja IC<sub>50</sub> vrednost, veći ukupan broj<br />aerobnih mezofilnih bakterija i manja senzorska ocena za<br />razliku u boji.<br />U toku čuvanja fermentisanih suvih kobasica (od neposredno<br />nakon proizvodnje do 225 dana) utvrđeno je sledeće:<br />povećanje vrednosti pH, smanjenje svetloće (L* vrednosti) –<br />utvrđena je tamnija boja, povećanje udela crvene boje (a*<br />vrednosti), povećanje udela žute boje (b* vrednosti),<br />povećanje TBARS vrednosti, povećanje IC<sub>50</sub> vrednosti,<br />povećanje ukupnog broja aerobnih mezofilnih bakterija,<br />smanjenje ukupnog broja bakterija mlečne kiseline i<br />povećanje senzorskih ocena za razliku u boji, uz nekoliko<br />izuzetaka koji bitnije ne odstupaju od utvrđenog trenda.</p> / <p>The main aim of this doctoral dissertation is to examine the<br />influence of the addition of selected essential oils isolated<br />from spices and medicinal herbs (caraway, juniper, and sage)<br />on the quality of finely comminuted cooked and dry<br />fermented sausages. Finely comminuted cooked sausages<br />were produced with the addition of essential oils of caraway,<br />juniper, and sage in the respective amounts of 0.1, 0.5, 1.0,<br />2.0, and 5.0 μl/g, as well as without the addition of essential<br />oils (control group), while dry fermented sausages were<br />produced with the addition of essential oils of caraway,<br />juniper, and sage in the respective amounts of 0.01, 0.05, and<br />0.10 μl/g, as well as without the addition of essential oils<br />(control group). In addition, it was decided to examine the<br />possibility of partial or complete replacement of nitrite<br />contents with these oils on dry fermented sausages made with<br />three different levels of nitrite contents (0, 75, and 150 mg/kg)<br />and two different fat contents (15 and 25%), whose quality<br />and safety were monitored during 225 days of storage. The<br />quality of finely comminuted cooked and dry fermented<br />sausages was tested by determining and analysing physical<br />[pH value, colour – instrumental (L*, a*, and b* values)],<br />chemical [TBARS value, antiradical activity against the<br />DPPH radical (IC50 value), total phenolic content (only for<br />finely comminuted cooked sausages)], microbiological [the<br />total number of aerobic mesophilic bacteria, the total number<br />of aerobic mesophilic sporogenic bacteria, the total number of<br />lactic acid bacteria (only for dry fermented sausages), the<br />total number of lipolytic bacteria (only for dry fermented<br />sausages), the total number of Enterobacteriaceae, the total<br />number of Escherichia coli, the total number of sulphitereducing<br />clostridia, total number of Listeria spp. (including<br />Listeria monocytogenes) (only for dry fermented sausages),<br />the total number of yeasts and moulds] and sensory [colour,<br />odour (only for dry fermented sausages), flavour] quality<br />parametres. For finely comminuted cooked sausages produced with the<br />addition of essential oils of caraway, juniper, or sage, in<br />comparison with finely comminuted cooked sausages<br />produced without the addition of essential oils, independently<br />of the added concentrations of essential oils, the following<br />was determined: a decrease in lightness (L* values) – a darker<br />colour was determined, an increase in redness (a* values), the<br />decrease in yellowness (b* values), the reduction of TBARS<br />values, a reduction of the IC50 values, an increase of total<br />phenolic content, a reduction of the total number of aerobic<br />mesophilic bacteria, a reduction of the total number of aerobic<br />mesophilic sporogenic bacteria, a sensory darker colour, and a<br />sensory higher intensity of flavour, with an increase in the<br />concentrations of the essential oils resulting in the even more<br />pronounced effect of decreasing the TBARS values, of<br />decreasing the IC50 values, of increasing the total phenolic<br />content, of decreasing the total number of aerobic mesophilic<br />bacteria, of decreasing the total number of aerobic mesophilic<br />sporogenic bacteria, and of increasing the intensity of flavour.<br />In the case of dry fermented sausages produced with the<br />addition of essential oils of caraway, juniper, or sage, in<br />comparison with dry fermented sausages produced without<br />the addition of essential oil, independently of the added<br />concentrations of essential oils, the following was<br />determined: an increase in pH values, a reduction of TBARS<br />values, a sensory darker colour, a sensory higher intensity of<br />odour, and a sensory higher intensity of flavour, with an<br />increase in the concentrations of the essential oils resulting in<br />the even more pronounced effect of decreasing the TBARS<br />values, of increasing the intensity of odour, and of increasing<br />the intensity of flavour.<br />For dry fermented sausages produced with the addition of<br />nitrite (75 and 150 mg/kg), in comparison with dry fermented<br />sausages produced without the addition of nitrite, the<br />following was determined: higher values of pH, lower<br />lightness (L* values) – a darker colour was determined, which<br />was also confirmed by sensory analysis – by ranking, higher<br />yellowness (b* values), lower TBARS values, higher IC50<br />values, lower total number of lactic acid bacteria (only for dry<br />fermented sausages produced with the addition of nitrite in<br />the amount of 150 mg /kg), lower sensory scores for colour<br />difference and higher sensory scores for the difference in<br />odour, with a higher yellowness (b* value) and a lower sensory score for colour difference determined in dry<br />fermented sausages produced with the addition of nitrite in<br />the amount of 150 mg/kg, in comparison with dry fermented<br />sausages produced with the addition of nitrite in an amount of<br />75 mg/kg.<br />In the case of dry fermented sausages produced with 15% fat,<br />compared to dry fermented sausages produced with 25% fat,<br />the following was determined: a higher pH value, lower<br />lightness (L* value) – a darker colour was determined, a<br />higher redness (a* value), a higher yellowness (b* value), a<br />lower IC50 value, a higher total number of aerobic mesophilic<br />bacteria, and a lower sensory score for colour difference.<br />During storage of dry fermented sausages (from the moment<br />of production to 225 days), the following was determined: an<br />increase in pH values, a decrease in lightness (L* values) – a<br />darker colour was determined, an increase in redness (a*<br />values), an increase in yellowness (b* values), an increase in<br />TBARS values, an increase in IC50 values, an increase in total<br />number of aerobic mesophilic bacteria, a decrease in total<br />number of lactic acid bacteria, and an increase of sensory<br />scores for colour difference, with several exceptions that do<br />not differ greatly from the established trend.</p>
| Identifer | oai:union.ndltd.org:uns.ac.rs/oai:CRISUNS:(BISIS)110030 |
| Date | 21 March 2019 |
| Creators | Savanović Jovo |
| Contributors | Tomović Vladimir, Tomašević Igor, Šojić Branislav, Kocić-Tanackov Sunčica, Vasilev Dragan |
| Publisher | Univerzitet u Novom Sadu, Tehnološki fakultet Novi Sad, University of Novi Sad, Faculty of Technology at Novi Sad |
| Source Sets | University of Novi Sad |
| Language | Serbian |
| Detected Language | Unknown |
| Type | PhD thesis |
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