Vpliv zniževanja soli v mesnih izdelkih na vsebnost skupnega števila mikroorganizmov

Kropf, Irena-Leonida

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Title:	Vpliv zniževanja soli v mesnih izdelkih na vsebnost skupnega števila mikroorganizmov
Authors:	ID Kropf, Irena-Leonida (Author) ID Cencič, Avrelija (Mentor) More about this mentor... ID Tušar, Livija (Comentor)
Files:	MAG_Kropf_Irena-Leonida_2012.pdf (1,26 MB) MD5: 8733344A8C1099DB6B01EE5FB9D41B03 PID: 20.500.12556/dkum/343de631-3b5d-4d27-ac8d-9b5b1df1d5b5
Language:	Slovenian
Work type:	Master's thesis
Organization:	FKBV - Faculty of Agriculture and Life Sciences
Abstract:	V nalogi smo preučevali možnost zniževanja odstotka soli v mesnih izdelkih, predvsem pa, kako znižanje odstotka soli v posameznem tipu izdelka vpliva na mikrobiološko sliko in senzorično na oceno z vidika možnosti uvedbe takšnih izdelkov v redne proizvodnje. Preučevali smo kranjsko klobaso in hot dog v naravnem ovitku. Vse izdelke smo mikrobiološko pregledali na posamezni dan roka trajanja in analitsko določili odstotek soli v izdelkih. Pred koncem roka trajanja smo vse izdelke tudi senzorično ocenili. Podatke smo uredili in jih statistično obdelali s pomočjo računalniškega programa MsExcel (2007) in izdelanih programov (Visual Basic) za linearno regresijo. Ugotovitve so bile naslednje: pri istih proizvodnih pogojih so imeli mesni izdelki z vsebnostjo višjega odstotka soli boljšo mikrobiološko sliko. To pomeni nižjo skupno število mikroorganizmov, v primerjavi z mesnimi izdelki z nižjim odstotkom soli. Ugotovili smo tudi razlike v barvi in okusu mesnega izdelka pri različnih odstotkih vsebnosti soli.
Keywords:	kranjska klobasa, hot dog v naravnem ovitku, vsebnost soli, kronične bolezni, mikrobiologija mesnih izdelkov
Place of publishing:	Maribor
Year of publishing:	2012
PID:	20.500.12556/DKUM-36941
NUK URN:	URN:SI:UM:DK:HKJP02IZ
Publication date in DKUM:	26.07.2012
Views:	2732
Downloads:	306
Metadata:
Categories:	FKBV
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Secondary language

Language:	English
Title:	Effects of lowering (percentage of) salt in meat products on the content of the number of microorganisms
Abstract:	In the thesis the possibility of lowering the percentage of salt in meat products was studied and how lowering of the percentage of salt in individual type of meat products effects its microbiological picture. Further, the products were sensory assessed to define the possibility of introducing them as a part of our regular offer. Both, kranjska sausage and hot dog were studied with natural casing. All products were microbiologically examined on individual day of expiration date and percentage of salt in the products was analytically determined. All the products before the end of expiration date were also sensory assessed. The data were edited and statistically processed with a computer programme MsExcel (2007) and a programme (Visual Basic) for linear regression. The findings were: with the same conditions in producing, meat products with higher percentage of salt had better microbiological picture. That means lower total number of micro organisms in comparison with meat products with lesser percentage of salt. There were also differences in colouring and taste of products with different percentage of salt.
Keywords:	kranjska sausage, hot dog, salt content, chronic illnesses, microbiology of meat products

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