Zmanjšanje uporabe nitritov in polifosfatov pri predelavi sušenih klobas

Ozmec, Manja

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Title:	Zmanjšanje uporabe nitritov in polifosfatov pri predelavi sušenih klobas
Authors:	ID Ozmec, Manja (Author) ID Škrlep, Martin (Mentor) More about this mentor... ID Čandek Potokar, Marjeta (Comentor)
Files:	MAG_Ozmec_Manja_2021.pdf (1,04 MB) MD5: 1EA1453F0893B715A3712067D4370D3F PID: 20.500.12556/dkum/adad9ff8-898f-4221-abf0-9d36f5a0fd5f
Language:	Slovenian
Work type:	Master's thesis/paper
Typology:	2.09 - Master's Thesis
Organization:	FKBV - Faculty of Agriculture and Life Sciences
Abstract:	Cilj naloge je bil ugotoviti, kakšen je vpliv zmanjšanja količine aditivov (natrijevega nitrita in polifosfatov) ter dodatka natrijevega askorbata na kakovost sušenih klobas. V ta namen so bile oblikovane štiri poskusne skupine. Prva skupina klobas (kontrola) je bila izdelana po že obstoječi recepturi predelovalca (uporaba 0,2 % polifosfatov ter 2,2 % mesarske soli z 0,5 % natrijevega nitrita). Druga skupina klobas je bila narejena s 50 % zmanjšano vsebnostjo natrijevega nitrita, v tretji skupini je bil klobasam poleg 50 % zmanjšane vsebnosti nitritov dodan natrijev askorbat (225 mg/kg). Četrta skupina je bila oblikovana po standardni recepturi, vendar brez polifosfatov. Postopek predelave je trajal 24 dni. Z izjemo vpliva na oksidativno stabilnosti in nekoliko manjših izgub (osuška) ni bilo ugotovljenih pomembnih vplivov zmanjšanja natrijevega nitrita na fizikalno-kemijske lastnosti klobas, prav tako se razlike niso izrazile pri senzoričnih lastnostih, niti pri mikrobiološki sliki. Analize so pokazale, da dodatek natrijevega askorbata v kombinaciji z zmanjšanim dodatkom nitritov pozitivno vpliva na stabilnost barve in antioksidativne lastnosti. V primeru skupine klobas brez dodanih fosfatov ni bilo ugotovljenega pomembnega vpliva pri izgubi (osušek), ne pri reoloških in senzoričnih lastnostih, ugotovljena pa je bila večja oksidacija in vpliv na instrumentalno izmerjeno barvo. Na splošno so bile razlike majhne in slabo opazne, kar je potrdila tudi senzorična analiza.
Keywords:	sušena klobasa, nitrit, polifosfati, askorbat
Place of publishing:	Maribor
Year of publishing:	2021
PID:	20.500.12556/DKUM-80117
COBISS.SI-ID:	76761603
Publication date in DKUM:	17.09.2021
Views:	1086
Downloads:	153
Metadata:
Categories:	FKBV
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Licences

License:	CC BY-NC-ND 4.0, Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International

Link:	http://creativecommons.org/licenses/by-nc-nd/4.0/
Description:	The most restrictive Creative Commons license. This only allows people to download and share the work for no commercial gain and for no other purposes.
Licensing start date:	30.08.2021

Secondary language

Language:	English
Title:	Reducing nitrite and polyphosphate use in dried sausage processing
Abstract:	The objective of this research was to investigate how the reduced level of sodium nitrite and polyphosphates and addition of sodium ascorbate affects the quality of dry - cured sausages. For this purpose, 4 treatment groups of sausages were formed. The first group (control) was prepared according to the existing (standard) recipe of the manufacturer (using 0.2 % of polyphosphates and 2.2 % of butcher salt containing 0.5 % of sodium nitrite). The second group dry - cured sausages was produced with 50 % less sodium nitrite. The third group of sausages was also produced with 50 % sodium nitrite reduction, but with addition of sodium ascorbate (225 mg/kg). The fourth group of sausages was produced with a standard recipe but without polyphosphates. The sausages were processed for 24 days. The results of the study showed that, with the exception of oxidative stability and slightly lower processing losses, no significant advantages in the quality of dry – cured sausages due to the sodium nitrite reduction were found. Furthermore, no differences in sensory characteristics or in microbiological profile were noted. The analysis showed that the addition of sodium ascorbate in combination with lower levels of nitrite had a positive effect on colour, stability and antioxidant properties, although again the effects were relatively small. Removal of polyphosphates from the sausage formulation did not result in significant changes in processing losses or rheological and sensory properties, but was associated with a higher oxidation rate and changes in instrumentally measured colour. Overall, the differences were minor, which was confirmed with sensory analysis, which showed practically no effect of the different sausage formulations.
Keywords:	sušena klobasa, nitrit, polifosfati, askorbat

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