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2013, br. 44, str. 57-65
Uticaj omotača na bazi hitozana i kima na stabilnost boje i oksidaciju lipida tradicionalne fermentisane kobasice
Univerzitet u Novom Sadu, Tehnološki fakultet

e-adresanevenakrkic@gmail.com
Projekat:
Razvoj tradicionalnih tehnologija proizvodnje fermentisanih suvih kobasica sa oznakom geografskog porekla u cilju dobijanja bezbednih proizvoda standardnog kvaliteta (MPNTR - 31032)

Ključne reči: hitozanski omotač; suva fermentisana kobasica; stabilnost boje; oksidacija lipida
Sažetak
Ambalaža je pratilac prehrambenog proizvoda koji doprinosi dužem očuvanju proizvoda. Trenutno u svetu su najzastupljeniji sintetički polimerni ambalažni materijali, proizvedeni iz neobnovljivih sirovina i praktično nerazgradivi (potreban jako dug vremenski period) u spoljašnjoj sredini. Kao alternativa ovim materijalima razvija se sve veći broj biopolimera, koji se najčešće proizvode od otpada iz prehrambene industrije, a apliciraju se u vidu filmova ili omotača. Jedan od poznatijih filmogenih biopolimera je i hitozan, na kojem se vrše intenzivna istraživanja, a jedan od smerova istraživanja ide u pravcu primene hitozanskog biofilma za pakovanje prehrambenih proizvoda. U ovom radu je tradicionalna fermentisana kobasica (Petrovská klobása) obložena slojem biofilma na bazi hitozana i kima. Uticaj ovog omotača na promenu sadržaja vlage, boje i oksidaciju lipida je praćen tokom pet meseci skladištenja. Sadržaj vlage je brzo opadao tokom skladištenja i ispitivani omotač nije usporio gubitak vlage. Svetloća (L*) površine kobasice se povećala usled prisustva omotača, dok je udeo crvene (a*) i žute boje (b*) ostao nepromenjen. Kobasica zaštićena hitozanskim omotačem pokazala je veću stabilnost boje preseka kobasice tokom skladištenja. Takođe, kobasica sa omotačem je pokazala bolju oksidativnu stabilnost do šezdesetog dana skladištenja, ali ova razlika nije bila uočljiva na kraju perioda skladištenja. Izuzimajući usporavanje sušenja kobasice tokom skladištenja, omotač na bazi hitozana i kima se pokazao efikasnim u zaštiti kvaliteta kobasice tokom skladištenja i produženju njene održivosti.
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O članku

jezik rada: engleski
vrsta rada: izvorni naučni članak
DOI: 10.2298/APT1344057H
objavljen u SCIndeksu: 15.01.2014.