NDLI: Utjecaj Ovitka I Starter Kultura Na Kvalitetu Fermentiranih Kobasica

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Utjecaj Ovitka I Starter Kultura Na Kvalitetu Fermentiranih Kobasica

Content Provider	Semantic Scholar
Author	Medić, Helga Vidaček, Sanja Marušić, Nives Šatović, Viktor Nežak, Jadranko
Copyright Year	2009
Abstract	SAŽETAK Zastupljenost fermentiranih kobasica kao jednog od najsloženijih područja proizvodnje i suvremene znanosti i tehnologije mesa zauzima vidno mjesto. Složenost ove proizvodnje bazira se na činjenici da se fermentirane kobasice proizvode od još biološki aktivnog materijala, kao i sam proces zrenja koji se odvija bez utjecaja visokih temperatura s ciljem dobivanja kvalitetnog proizvoda. U ovom radu prikazan je utjecaj dviju različitih starter kultura mikroorganizama i dva različita umjetna ovitka proizvedena od prirodnog materijala, na proces zrenja i kvalitetu fermentiranih kobasica. Tijekom proizvodnog procesa praćene su mikroklimatske, fizikalno – kemijske i mikrobiološke promjene uzoraka. Dobiveni rezultati ukazuju opravdanost korištenja starter kultura mikroorganizama koje pH vrijednosti proizvoda snižavaju do 5,2, kao i umjetnog ovitka proizvedenog na prirodnoj osnovi impregniranog umjetnim vlaknima. Primjenom navedenih parametara postigla se dominacija tehnološki i higijenski opravdane flore koja doprinosi unapređenju kvalitete, sigurnosti u proizvodnji i higijenskom vođenju procesa. Ključne riječi: starter kultura, ovitak, fermentirane kobasice.
Starting Page	113
Ending Page	122
Page Count	10
File Format	PDF HTM / HTML
Volume Number	11
Alternate Webpage(s)	http://hrcak.srce.hr/file/80079
Alternate Webpage(s)	https://hrcak.srce.hr/file/80079
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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