Title (srp)

Uticaj dodatka vrganja (Boletus edulis), lisičarke (Cantharellus cibarius) i crne trube (Craterellus cornucopioides) na ukupan kvalitet barenih kobasica u tipu frankfurtera: doktorska disertacija

Author

Novaković, Saša, 1990-, 54097929

Contributor

Tomašević, Igor, 1974-, 12884583
Živković, Dušan, 1959-, 12540263
Klaus, Anita, 1969-, 12780903
Tomović, Vladimir M., 1974-, 13368167
Đorđević, Vesna, 1972-, 11578215

Description (srp)

Frankfurteri predstavljaju najčešći tip emulgovanih proizvoda od mesa koji se može kupiti u celom svetu. Različite recepture u izradi kobasica u tipu frankfurtera, kao i visoke temperature tokom proizvodnje i različiti uslovi skladištenja, najčešći su uzročnici različitih hemijskih, mikrobioloških i senzorskih promena. Da bi se izbegle nepoželjne promene, kobasicama se dodaju komercijalni aditivi, međutim, zbog svog toksičnog dejstva dokazanog u različitim studijama, kao i zbog preferencija potrošača za pronalaskom aditiva iz prirodnih izvora, tržište industrije mesa sve se više okreće ka upotrebi prirodnih aditiva, a najčešće antioksidanasa prirodnog porekla. Cilj ove doktorske disertacije bio je da se ispitaju antioksidativne i antimikrobne karakteristike komercijalnih gljiva koje se često konzumiraju u Srbiji, a kojima se najčešće trguje: vrganja (Boletus edulis), lisičarke (Cantharellus cibarius) i crne trube (Craterellus cornucopioides), te uticaj njihovog dodatka na ukupan kvalitet fino usitnjenih barenih kobasica u tipu frankfurtera. Na osnovu dobijenih podataka, najbolje antioksidativne karakteristike dekokta pokazao je Boletus edulis, a nešto slabije Craterellus cornucopioides i Cantharellus cibarius. Sumirajući rezultate metoda koje na različite načine mere antioksidativnu sposobnost frankfurtera sa dodatim gljivama, isti trend dobijen je kao i prilikom testiranja dekokta, prvenstveno jer su najveće količine ukupnih fenola nađene u frankfurterima sa dodatim Boletus edulis, a takođe su bile najduže stabilne tokom skladištenja. Osnovni hemijski sastav frankfurtera sa dodatim gljivama pretrpeo je samo blage izmene, i to u pravcu smanjenja masti i povećanja sadržaja ukupnih proteina, pa se može zaključiti da je dodatak dekokta gljiva rezultovao promenama koje su najčešće predmet težnje savremene industrije mesa. Teksturalni profil kobasica sa dodatim gljivama blago se promenio, i to u smeru koji najviše odgovara poboljšanju tehnoloških karakteristika – dodatkom proteina iz gljiva, kobasice su postale nešto čvršće i žvakljivije, a bile su i stabilne tokom dva meseca skladištenja, što govori o dobrim emulgujućim osobinama korišćenih sirovina i dobroj stabilnosti finalnog proizvoda...

Description (srp)

Biotehničke nauke - Nauka o mesu / Biotechnology - Meat Science Datum odbrane: 31.05.2021.

Description (eng)

world. Different recipes in the production of frankfurter-type sausages, as well as high temperatures during production and different storage conditions, are the most common causes of various chemical, microbiological and sensory changes. To avoid undesirable changes, commercial additives are added to sausages, however, due to their toxic effect proven in various studies, as well as due to consumer preferences for finding additives from natural sources, the meat industry market is increasingly turning to the use of natural additives - antioxidants of natural origin. This doctoral dissertation aimed to examine the antioxidant and antimicrobial characteristics of commercial mushrooms that are often consumed in Serbia, and which are most commonly traded: porcini (Boletus edulis), chanterelle (Cantharellus cibarius) and horn of plenty (Craterellus cornucopioides), and the impact of their addition on the overall quality of finely chopped cooked sausages in the frankfurter type. Based on the obtained data, the best antioxidant characteristics of the decoction were shown by Boletus edulis, and somewhat weaker by Craterellus cornucopioides and Cantharellus cibarius. Summarizing the results of methods that measure the antioxidant capacity of frankfurters with added mushrooms in different ways, the same trend was obtained as when testing decoctions, primarily because the largest amounts of total phenols were found in frankfurters with added Boletus edulis, and were also the longest stable during storage. The proximate composition of frankfurters with added mushrooms has undergone only slight changes, in the direction of reducing fat and increasing the content of total proteins, so it can be concluded that the addition of mushroom decoction resulted in changes that are most often the subject of interest of the modern meat industry. The textural profile of sausages with added mushrooms has changed slightly, in the direction that best suits the improvement of technological characteristics - with the addition of protein from mushrooms, sausages have become slightly firmer and chewier, and were stable during two months of storage, which indicates good emulsifying properties of the materials used and good stability of the final product...

Object languages

Serbian

Date

2020

Rights

Creative Commons License
This work is licensed under a
CC BY-NC-ND 2.0 AT - Creative Commons Attribution - Non-Commercial - No Derivative Works 2.0 Austria License.

CC BY-NC-ND 2.0 AT

http://creativecommons.org/licenses/by-nc-nd/2.0/at/

Subject

Boletus edulis, Cantharellus cibarius, Craterellus cornucopioides, decoction, antioxidant, antimicrobial effect, overall quality, frankfurter

OSNO - Opšta sistematizacija nau?nih oblasti -- Poljoprivreda i srodne nauke (33) -- Sto?arstvo (3306) -- Animalni proizvodi (330614) -- Meso (330614B)

OSNO - Opšta sistematizacija nau?nih oblasti -- Inženjerstvo. Tehnika uopšte (34) -- Tehnologija (3409) -- Prehrambena industrija. Industrijska mikrobiologija (340907)

Identifiers