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Development of drying and ripening process of traditional fermented sausage (Petrovská klobása) in controlled conditions

dc.contributor.advisorPetrović, Ljiljana
dc.contributor.otherBrkić, Miladin
dc.contributor.otherPetrović, Ljiljana
dc.contributor.otherDžinić, Natalija
dc.contributor.otherTomović, Vladimir
dc.creatorIkonić, Predrag
dc.date.accessioned2019-11-15T10:46:03Z
dc.date.available2019-11-15T10:46:03Z
dc.date.available2020-07-03T13:53:54Z
dc.date.issued2013-04-25
dc.identifier.urihttp://nardus.mpn.gov.rs/handle/123456789/11526
dc.identifier.urihttps://www.cris.uns.ac.rs/DownloadFileServlet/DisertacijaDisertacija%20-%20Predrag%20Ikonić.pdf?controlNumber=(BISIS)83226&fileName=Disertacija%20-%20Predrag%20Ikonić.pdf&id=560&source=NaRDuS&language=srsr
dc.identifier.urihttps://www.cris.uns.ac.rs/record.jsf?recordId=83226&source=NaRDuS&language=srsr
dc.identifier.urihttps://www.cris.uns.ac.rs/DownloadFileServlet/IzvestajKomisije140905564044187.pdf?controlNumber=(BISIS)83226&fileName=140905564044187.pdf&id=2551&source=NaRDuS&language=srsr
dc.description.abstractZadatak ove doktorske disertacije je bio da se utvrde osobenosti procesa sušenja i zrenja tokom proizvodnje suve fermentisane Petrovačke kobasice (Petrovská klobása) u tradicionalnim uslovima, a zatim da se na osnovu dobijenih rezultata i stečenih znanja započne razvoj i implementacija optimalnog modela sušenja i zrenja ove kobasice u kontrolisanim uslovima registrovanog objekta za preradu mesa. U cilju realizacije postavljenog zadatka tokom tri proizvodne sezone je izrađeno devet modela Petrovačke kobasice kako bi se ispitao uticaj više varijabilnih faktora (proizvodna sezona, upotreba toplog ili hladnog mesa, ručno ili mašinsko mešanje nadeva, tradicionalni ili kontrolisani uslovi sušenja i zrenja, dodatak starter kulture, pakovanje u vakuumu ili modifikovanoj atmosferi) na intenzitet i brzinu procesa sušenja i zrenja, a posledično i na kvalitet finalnih proizvoda. Tokom proizvodnje kobasica kontunualno su registrovani termo-higrometrijski uslovi u prostorijama za dimljenje, sušenje i zrenje. Kinetika procesa sušenja je utvrđena na osnovu većeg broja pokazatelja, a razlika u intenzitetu spoljašnje i unutrašnje difuzije vlage je utvrđena na osnovu odnosa sadržaja vlage i ukupnog pepela u unutrašnjoj i spoljašnjoj frakciji kobasica. Brzina i intenzitet procesa zrenja su utvrđeni na osnovu nastanka i akumulacije pojedinih azotnih frakcija (NPN, NH2-N), kao i redovnim određivanjem kvalitativnog i kvantitativnog sastava ekstrakata sarkoplazmatskih i miofibrilarnih proteina uz pomoć savremene analitičke tehnike elektroforetskog razdvajanja proteinskih frakcija na čipu (Lab-on-a-chip metod). Na osnovu dobijenih rezultata može se zaključiti da optimalni model sušenja i zrenja kobasica izrađenih od hladnog mesa u tradicionalnim uslovima, koji je rezultirao visokim senzornim kvalitetom kobasica (≈100%), podrazumeva nizak intenzitet fermentacije, odnosno mali pad vrednosti pH do ≈5,3 oko 60. dana izrade, te naknadni rast ovog pokazatelja do vrednosti ≥5,4. Takva promena pH uz odgovarajuće termohigrometrijske uslove utiče da sušenje kobasica bude sporo, te da 90. dana rezultira gubitkom mase u intervalu od 35 do 40% i sadržajem vlage manjim od 35% (optimalno ≈32%). Takođe, ovaj model proizvodnje (zrenja) podrazumeva nisku aktivnost katepsina D, produženu inicijalnu fazu proteolize, te intenzivnu hidrolizu miozina, ali ne i aktina. Intenzivna razgradnja miozina tokom procesa zrenja je registrovana i u ostalim grupama kobasica, dok je razgradnja aktina registrovana isključivo u kobasicama koje je tokom proizvodnje karakterisao veliki pad vrednosti pH (0,5 – 0,6 jedinica), Navedeni model proizvodnje u tradicionalnim uslovima je poslužio kao osnova za razvoj procesa sušenja i zrenja u kontrolisanim uslovima, te je utvrđeno da Petrovačka kobasica visokog senzornog kvaliteta (>90%) može biti proizvedena u ovim uslovima, uz znatno kraći period sušenja (60 dana), ali uz dodatnih 60 dana zrenja (skladištenja) u vakuum pakovanju. Takođe, zaključeno je da dodatak bakterijske starter kulture može pozitivno uticati na ukupni senzorni kvalitet Petrovačke kobasice izrađene van uobičajene sezone izrade, ali da je za tu svrhu potrebno razviti autohtonu starter kulturu na bazi mikroorganizama izolovanih iz kobasice proizvedene prema optimalnom modelu u tradicionalnim uslovima.sr
dc.description.abstractThe aim of this Ph.D. dissertation was to determine the characteristics of drying and ripening processes during traditional production of dry fermented sausage Petrovská klobása, and based on obtained results to develop and implement the optimal model of drying and ripening of Petrovská klobása in controlled conditions of registered meat processing plant. In order to achieve the defined tasks in three production seasons nine models of Petrovská klobása were produced and analysed to examine the effects of multiple variable factors (production season, usage of hot or cold meat, hand or machine mixing of sausage mixture, traditional or controlled drying and ripening conditions, starter culture addition, vacuum or modified atmosphere packiging) on the intensity and velocity of the drying and ripening processes, and consequently on quality of the final product. During the sausages production thermo-hygrometric conditions in smoking, drying and ripening rooms were continuously registered. The kinetics of the drying process was determined based on a number of indicators, and the difference in the intensity of external and internal moisture diffusion was determined based on the ratio of moisture and total ash content in the internal and external fractions of sausage. The velocity and intensity of the ripening process were determined based on the formation and accumulation of nitrogen fractions (NPN, NH2- N), as well as permanent determination of the qualitative and quantitative composition of the sarcoplasmic and myofibrillar proteins extracts, performed using modern, electrophoresis based, analytical method (Lab-on-a-chip method). Based on the obtained results, it can be concluded that the optimal model of drying and ripening, of sausages made from cold meat, in traditional conditions, which resulted in a high sensory quality (≈100%), implies low fermentation intensity, i.e. slight decrease of pH value, to ≈5.3 at about 60th day of producton, and subsequent growth of pH to the value of ≥5.4. Such pH changes and corresponding thermo-hygrometric conditions impact slow drying process, resulting in the weight loss in the range 35-40% and a moisture content less than 35% (≈32% is optimal) at 90th day of production. Also, this model of production (ripening) implies a low activity of cathepsin D, extended initial phase of proteolysis and intensive myosin but not actin hydrolysis. During the ripening process intense myosin degradation was also recorded in other groups of sausages, while the degradation of actin was registered only in sausages characterized by a large drop in pH value (≈0.5 - 0.6 units) during production. The above-mentioned model of production in traditional conditions was used as the basis for the development of the drying and ripening processes in controlled conditions, and it was found that Petrovská klobása characterised with high sensory quality (>90%) can be produced in controlled conditions, during shorter drying period (60 days), but with an additional 60 days of ripening (storage) in vacuum packaging. Also, it was concluded that the addition of starter culture can positively affect the overall sensory quality of Petrovská klobása made out of usual season, but for such production it is necessary to develop an indigenous starter culture based on microorganisms isolated from sausages produced under the optimal model in traditional conditions.en
dc.formatapplication/pdf
dc.languagesr (latin script)
dc.publisherУниверзитет у Новом Саду, Технолошки факултетsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31032/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/MPN2006-2010/20037/RS//
dc.rightsopenAccessen
dc.sourceУниверзитет у Новом Садуsr
dc.subjecttradicionalna kobasicasr
dc.subjecttraditional sausageen
dc.subjectPetrovská klobásaen
dc.subjectdrying and ripeningen
dc.subjectprocess developmenten
dc.subjectPetrovská klobásasr
dc.subjectsušenje i zrenjesr
dc.subjectrazvoj procesasr
dc.titleRazvoj procesa sušenja i zrenja tradicionalne fermentisane kobasice (Petrovská klobása) u kontrolisanim uslovimasr
dc.title.alternativeDevelopment of drying and ripening process of traditional fermented sausage (Petrovská klobása) in controlled conditionsen
dc.typedoctoralThesissr
dc.rights.licenseBY-NC-ND
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/40135/Disertacija.pdf
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/40136/IzvestajKomisije.pdf


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