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The use of inulin gelled suspension and inulin gelled emulsion as pork backfat replacement in fermented sausages production

dc.contributor.advisorVasilev, Dragan
dc.contributor.otherStefanović, Srđan
dc.contributor.otherDimitrijević, Mirjana
dc.contributor.otherKarabasil, Neđeljko
dc.contributor.otherStajić, Slaviša
dc.creatorGlišić, Marija
dc.date.accessioned2020-08-12T13:56:21Z
dc.date.available2020-08-12T13:56:21Z
dc.date.issued2019-12-27
dc.identifier.urihttp://eteze.bg.ac.rs/application/showtheses?thesesId=7503
dc.identifier.urihttps://fedorabg.bg.ac.rs/fedora/get/o:22391/bdef:Content/download
dc.identifier.urihttp://vbs.rs/scripts/cobiss?command=DISPLAY&base=70036&RID=17122057
dc.identifier.urihttp://nardus.mpn.gov.rs/handle/123456789/17338
dc.description.abstractPotrošači danas posvećuju veliku pažnju svim aspektima koji određuju kvalitet života. Među njima je i ishrana, koja nije jedini, ali je sigurno jedan od najznačajnijih faktora koji utiču na zdravlje ljudi. Kako je kupovna moć u rukama potrošača, a oni se sve češće susreću sa različitim bolestima koje se dovode u vezu sa ishranom, njihovi zahtevi za balansiranom, raznovrsnom, bezbednom i zdravijom hranom su glavni inicijatori koji su pokrenuli industriju mesa da se proizvedu novi, ili reformulišu konvencionalni proizvodi kako bi se dobili proizvodi od mesa koji su nutritivno prihvatljiviji, a da se pritom zadrži većina senzorskih i kvalitativnih karakteristika takvih proizvoda. Jedan od trenutno najznačajnijih pristupa u razvoju novih proizvoda od mesa, koji potencijalno mogu da budu funkcionalna hrana, podrazumeva reformulisanje konvencionalnih proizvoda, odnosno smanjen sadržaj masti i poboljšanje masnokiselinskog profila tokom procesa proizvodnje. Cilj ove doktorske disertacije bio je da se proizvedu fermentisane suve kobasice sa smanjenim ili niskim sadržajem masti i poboljšanim masnokiselinskim sastavom, koje bi bile obogaćene prebioticima. Ovakav proizvod imao bi karakteristike funkcionalnih proizvoda od mesa koji poseduju potencijal da ostvare pozitivan uticaj na zdravlje ljudi. Kako bi se formulisale ovakve kobasice, od 25% čvrstog masnog tkiva svinja koje se uobičajeno nalazi u sastavu fermentisanih suvih kobasica, 64% je zamenjeno inulin gel suspenzijom i inulin gel emulzijama biljnih ulja (16% u nadevu kobasice). Za potrebe eksperimenta napravljeno je 5 grupa kobasica: kontrolna grupa (K) koja je bila uobičajenog sastava (35% junećeg mesa, 40% svinjskog mesa i 25% čvrstog masnog tkiva), I grupa kobasica u kojima je čvrsto masno tkivo zamenjeno inulin gel suspenzijom (35% junećeg mesa, 40% svinjskog mesa, 9% čvrstog masnog tkiva i 16% inulin gel suspenzije) i tri grupe kobasica koje su sadržale inulin gel emulziju lanenog ulja (IU), ulja kukuruznih klica (UK) i ulja uljane repice (UR) (35% junećeg mesa, 40% svinjskog mesa, 9% čvrstog masnog tkiva i 16% inulin gel emulzije ulja). U toku eksperimenta vršena su fizičko-hemijska ispitivanja, analiza sastava masnih kiselina, parametri oksidacije lipida, mikrobiološka ispitivanja, instrumentalno određivanje boje i teksture i senzorska ispitivanja...sr
dc.description.abstractToday, consumers pay great attention to all aspects that determine the quality of life. Among them is the diet, which is not the only but certainly is one of the most important factors that affect human health. As purchasing ability is in the hands of consumers, and they are increasingly faced with various diet-related diseases, their demands for balanced, various, safe and healthier food are the main initiators that have influenced the meat industry to produce new, or reformulate conventional products in a way to make them healthier, while retaining the most of sensory and quality characteristics of such products. One of the most important approaches in the development of new meat products, which show the potential to be functional foods, involves the reformulation of conventional products, i.e. reducing fat content and the improvement of the fatty acid profile during the production process. The aim of this doctoral dissertation was to produce dry fermented sausages with reduced or low-fat content and improved fatty acid composition, which would be enriched with prebiotics. Such a product would have the characteristics of functional meat products that posess a potential to provide a positive impact on human health. In order to formulate such sausages, of 25% of pork backfat commonly used in dry fermented sausage production, 64% is replaced with inulin gelled suspension and inulin vegetable oils gelled emulsions (16% in the stuffing). For the experiment purposes, 5 groups of sausages were made: control group (K) with a conventional main ingredients (35% beef, 40% pork and 25% pork backfat), I group of sausages in which pork backfat was replaced with inulin gelled suspension (35% of beef, 40% pork, 9% pork backfat and 16% inulin gelled suspension) and three groups of sausages containing inulin linseed oil (IU), corn oil (UK), and rapeseed oil (UR) gelled emulsions (35% beef, 40% pork, 9% pork backfat and 16% inulin oil gelled emulsion). During the experiment, physico-chemical analysis, the fatty acid profile, lipid oxidation parameters, microbiological analysis, instrumental colour and texture measurements and sensory evaluation were performed...en
dc.formatapplication/pdf
dc.languagesr
dc.publisherУниверзитет у Београду, Факултет ветеринарске медицинеsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.rightsopenAccessen
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceУниверзитет у Београдуsr
dc.subjectfermentisane suve kobasicesr
dc.subjectdry fermented sausagesen
dc.subjectfunkcionalna hranasr
dc.subjectzamena za masno tkivosr
dc.subjectinulin gel suspenzijasr
dc.subjectinulin gel emulzijasr
dc.subjectlaneno uljesr
dc.subjectulje kukuruznih klicasr
dc.subjectulje uljane repicesr
dc.subjectfunctional fooden
dc.subjectpork backfat replacementen
dc.subjectinulin gelled suspensionen
dc.subjectinulin gelled emulsionen
dc.subjectlinseed oilen
dc.subjectcorn germ oilen
dc.subjectrapeseed oilen
dc.titleUpotreba inulin gel suspenzije i inulin gel emulzije kao zamene za čvrsto masno tkivo u proizvodnji fermentisanih kobasicasr
dc.title.alternativeThe use of inulin gelled suspension and inulin gelled emulsion as pork backfat replacement in fermented sausages productionen
dc.typedoctoralThesisen
dc.rights.licenseBY-NC-ND
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/64821/Disertacija.pdf
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/64822/IzvestajKomisije22990.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_nardus_17338


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