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2014, vol. 30, br. 4, str. 705-715
Promene hemijskih i fizičko-hemijskih karakteristika tokom proizvodnje tradicionalne Sremske kobasice
aInstitut za stočarstvo, Beograd-Zemun
bInstitut za higijenu i tehnologiju mesa, Beograd
cUniverzitet u Beogradu, Poljoprivredni fakultet

e-adresanikola0135@yahoo.com
Projekat:
Primena različitih odgajivačko-selekcijskih i biotehnoloških metoda u cilju oplemenjivanja svinja (MPNTR - 31081)

Ključne reči: Sremska sausage; pig breed; chemical properties; physico­chemical properties
Sažetak
Cilj ovog ogleda bio je da se ispitaju promene tokom proizvodnje Sremske kobasice (suva fermentisana kobasica) na tradicionalan način od mesa tri rase svinja: Mangulica (MA), Moravka (MO) i Švedski Landras (SL). Analize svih varijanti kobasica su rađene nakon punjenja (dan 0) i nakon 3-, 7-, 14- i 21-og dana proizvodnje. Smanjenje udela vode tokom proizvodnje imalo je za posledicu povećanje udela proteina, masti i pepela u svim grupama (p<0,001), i bilo je karakteristično za ovaj tip kobasica. Utvrđen veći udeo masti kod MA i MO kobasica u poređenju sa SL varijantom, verovatno je posledica različitog hemijskog sastava mesa autohtonih rasa svinja. Sve tri varijante kobasica su imale sličnu finalnu pH vrednost, međutim, najblaži pad pH vrednosti tokom proizvodnje utvrđen je kod MA kobasica. Rasa svinja je imala značajan uticaj na parametre oksidativnih promena (broj tiobarbiturne kiseline, peroksidni broj i sadržaj slobodnih masnih kiselina). Utvrđeno je da su bili veći kod SL u odnosu na MA i MO grupu kobasica i da se značajno povećavaju tokom procesa proizvodnje.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.2298/BAH1404705S
objavljen u SCIndeksu: 15.05.2015.

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