<p>Zadatak ove doktorske disertacije je bio da se utvrde<br />osobenosti procesa sušenja i zrenja tokom proizvodnje suve<br />fermentisane<em> Petrovačke kobasice (Petrovská klobása)</em> u<br />tradicionalnim uslovima, a zatim da se na osnovu dobijenih<br />rezultata i stečenih znanja započne razvoj i implementacija<br />optimalnog modela sušenja i zrenja ove kobasice u<br />kontrolisanim uslovima registrovanog objekta za preradu<br />mesa.<br />U cilju realizacije postavljenog zadatka tokom tri proizvodne<br />sezone je izrađeno devet modela <em>Petrovačke kobasice</em> kako bi se<br />ispitao uticaj više varijabilnih faktora (proizvodna sezona,<br />upotreba toplog ili hladnog mesa, ručno ili mašinsko mešanje<br />nadeva, tradicionalni ili kontrolisani uslovi sušenja i zrenja,<br />dodatak starter kulture, pakovanje u vakuumu ili modifikovanoj<br />atmosferi) na intenzitet i brzinu procesa sušenja i zrenja, a<br />posledično i na kvalitet finalnih proizvoda.<br />Tokom proizvodnje kobasica kontunualno su registrovani<br />termo-higrometrijski uslovi u prostorijama za dimljenje, sušenje<br />i zrenje. Kinetika procesa sušenja je utvrđena na osnovu većeg<br />broja pokazatelja, a razlika u intenzitetu spoljašnje i unutrašnje<br />difuzije vlage je utvrđena na osnovu odnosa sadržaja vlage i<br />ukupnog pepela u unutrašnjoj i spoljašnjoj frakciji kobasica.<br />Brzina i intenzitet procesa zrenja su utvrđeni na osnovu nastanka<br />i akumulacije pojedinih azotnih frakcija (NPN, NH<sub>2</sub>-N), kao i<br />redovnim određivanjem kvalitativnog i kvantitativnog sastava<br />ekstrakata sarkoplazmatskih i miofibrilarnih proteina uz pomoć<br />savremene analitičke tehnike elektroforetskog razdvajanja<br />proteinskih frakcija na čipu (Lab-on-a-chip metod).<br />Na osnovu dobijenih rezultata može se zaključiti da<br />optimalni model sušenja i zrenja kobasica izrađenih od hladnog<br />mesa u tradicionalnim uslovima, koji je rezultirao visokim<br />senzornim kvalitetom kobasica (≈100%), podrazumeva nizak<br />intenzitet fermentacije, odnosno mali pad vrednosti pH do ≈5,3<br />oko 60. dana izrade, te naknadni rast ovog pokazatelja do<br />vrednosti ≥5,4. Takva promena pH uz odgovarajuće termohigrometrijske<br />uslove utiče da sušenje kobasica bude sporo, te da<br />90. dana rezultira gubitkom mase u intervalu od 35 do 40% i<br />sadržajem vlage manjim od 35% (optimalno ≈32%). Takođe,<br />ovaj model proizvodnje (zrenja) podrazumeva nisku aktivnost<br />katepsina D, produženu inicijalnu fazu proteolize, te intenzivnu<br />hidrolizu miozina, ali ne i aktina. Intenzivna razgradnja miozina<br />tokom procesa zrenja je registrovana i u ostalim grupama<br />kobasica, dok je razgradnja aktina registrovana isključivo u<br />kobasicama koje je tokom proizvodnje karakterisao veliki pad<br />vrednosti pH (0,5 – 0,6 jedinica),<br />Navedeni model proizvodnje u tradicionalnim uslovima je<br />poslužio kao osnova za razvoj procesa sušenja i zrenja u<br />kontrolisanim uslovima, te je utvrđeno da Petrovačka kobasica<br />visokog senzornog kvaliteta (>90%) može biti proizvedena u<br />ovim uslovima, uz znatno kraći period sušenja (60 dana), ali uz<br />dodatnih 60 dana zrenja (skladištenja) u vakuum pakovanju.<br />Takođe, zaključeno je da dodatak bakterijske starter kulture<br />može pozitivno uticati na ukupni senzorni kvalitet Petrovačke<br />kobasice izrađene van uobičajene sezone izrade, ali da je za tu<br />svrhu potrebno razviti autohtonu starter kulturu na bazi<br />mikroorganizama izolovanih iz kobasice proizvedene prema<br />optimalnom modelu u tradicionalnim uslovima.</p> / <p>The aim of this Ph.D. dissertation was to determine the<br />characteristics of drying and ripening processes during<br />traditional production of dry fermented sausage <em>Petrovská<br />klobása</em>, and based on obtained results to develop and implement<br />the optimal model of drying and ripening of <em>Petrovská klobása</em><br />in controlled conditions of registered meat processing plant.<br />In order to achieve the defined tasks in three production<br />seasons nine models of <em>Petrovská klobása</em> were produced and<br />analysed to examine the effects of multiple variable factors<br />(production season, usage of hot or cold meat, hand or machine<br />mixing of sausage mixture, traditional or controlled drying and<br />ripening conditions, starter culture addition, vacuum or modified<br />atmosphere packiging) on the intensity and velocity of the drying<br />and ripening processes, and consequently on quality of the final<br />product.<br />During the sausages production thermo-hygrometric<br />conditions in smoking, drying and ripening rooms were<br />continuously registered. The kinetics of the drying process was<br />determined based on a number of indicators, and the difference<br />in the intensity of external and internal moisture diffusion was<br />determined based on the ratio of moisture and total ash content<br />in the internal and external fractions of sausage. The velocity and<br />intensity of the ripening process were determined based on the<br />formation and accumulation of nitrogen fractions (NPN, NH<sub>2</sub>-<br />N), as well as permanent determination of the qualitative and<br />quantitative composition of the sarcoplasmic and myofibrillar<br />proteins extracts, performed using modern, electrophoresis<br />based, analytical method (Lab-on-a-chip method).<br />Based on the obtained results, it can be concluded that the<br />optimal model of drying and ripening, of sausages made from<br />cold meat, in traditional conditions, which resulted in a high<br />sensory quality (≈100%), implies low fermentation intensity, i.e.<br />slight decrease of pH value, to ≈5.3 at about 60th day of<br />producton, and subsequent growth of pH to the value of ≥5.4.<br />Such pH changes and corresponding thermo-hygrometric<br />conditions impact slow drying process, resulting in the weight<br />loss in the range 35-40% and a moisture content less than 35%<br />(≈32% is optimal) at 90th day of production. Also, this model of<br />production (ripening) implies a low activity of cathepsin D,<br />extended initial phase of proteolysis and intensive myosin but<br />not actin hydrolysis. During the ripening process intense myosin<br />degradation was also recorded in other groups of sausages, while<br />the degradation of actin was registered only in sausages<br />characterized by a large drop in pH value (≈0.5 - 0.6 units)<br />during production.<br />The above-mentioned model of production in traditional<br />conditions was used as the basis for the development of the<br />drying and ripening processes in controlled conditions, and it<br />was found that <em>Petrovská klobása</em> characterised with high<br />sensory quality (>90%) can be produced in controlled<br />conditions, during shorter drying period (60 days), but with an<br />additional 60 days of ripening (storage) in vacuum packaging.<br />Also, it was concluded that the addition of starter culture can<br />positively affect the overall sensory quality of <em>Petrovská klobása</em><br />made out of usual season, but for such production it is necessary<br />to develop an indigenous starter culture based on<br />microorganisms isolated from sausages produced under the<br />optimal model in traditional conditions.</p>
| Identifer | oai:union.ndltd.org:uns.ac.rs/oai:CRISUNS:(BISIS)83226 |
| Date | 25 April 2013 |
| Creators | Ikonić Predrag |
| Contributors | Petrović Ljiljana, Brkić Miladin, Džinić Natalija, Tomović Vladimir |
| 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 | English |
| Type | PhD thesis |
| Format | application/pdf |
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