Optimization of the production process of traditional fermented sausages using modern methods of sensory analysis

[ . Simunović]

81 str.

Tehnološko inženjerstvo - Tehnologija animalnih proizvoda / Technological engineering - Animal Source Food Technology

Prekomeran unos masti negativno utiče na zdravlje ljudi jer može dovesti do povećanog krvnog pritiska, agregacije trombocita, razvoja insulinske rezistencije i dijabetesa, kao i povećanog rizika od infarkta miokarda i moždanog udara. Ova saznanja uticala su da se aktivnosti velikih multinacionalnih korporacija usmere na inicijative zasnovane na smanjenju količine masti u proizvodima, što je rezultovalo u velikom broju niskomasnih proizvoda na tržištu. Fermentisane kobasice su proizvodi čija proizvodnja podrazumeva upotrebu čvrstog masnog tkiva svinja, inače bogatog zasićenim masnim kiselinama. Jedna od najpopularnijih fermentisanih kobasica na srpskom tržištu jeste čajna kobasica koju odlikuje relativno visok sadržaj masti. Zbog toga, čajna kobasica je odabrana kao model kobasica za ispitivanje uticaja smanjenja količine masnog tkiva na različite parametre njenog kvaliteta što je ujedno predstavljao prvi cilj ove doktorske disertacije. Proizvedene su tri serije čajne kobasice sa različitom količinom čvrstog masnog tkiva: prva (kontrolna) serija sa 25%, druga sa 17,5% i treća sa 10%. Nitriti se decenijama koriste u proizvodnji proizvoda od mesa zbog svog pozitivnog efekta na boju, oksidativnu stabilnost, formiranje ukusa i antimikrobnog dejstva protiv Clostridium botulinum. Međutim, pretpostavlja se da su nitriti glavni razlog zašto je Međunarodna agencija za istraživanje raka (engl. The International Agency for Research on Cancer) (IARC) svrstala proizvode od mesa u Grupu 1 (kancerogeno za ljude). To je doprinelo da zainteresovanost potrošača za prehrambene proizvode proizvedene prema tradicionalnoj recepturi, koja podrazumeva upotrebu samo prirodnih sastojaka, postane sve veća. Kako se crvena mlevena začinska paprika tradicionalno koristi u proizvodnji kulena, a pritom ispoljava neke od efekata nitrita pretpostavlja se da zahvaljujući velikom sadržaju crvenih pigmenata paprika ima veliki uticaj na boju kulena, koji možda prevazilazi uticaj nitrita. Takođe, paprika utiče na razvoj ukusnosti i povećanje oksidativne stabilnosti. Zbog toga, drugi cilj ove doktorske disertacije bio je ispitivanje uticaja smanjenja količine natrijum-nitrita (NaNO2) u kulenu na različite parametre kvaliteta. Ukupno su proizvedene tri serije kulena, od kojih je prva (kontrolna) sadržala 110 mg/kg NaNO2, druga serija 55 mg/kg NaNO2, dok je treća serija proizvedena bez upotrebe NaNO2. Njeguška kobasica se tradicionalno proizvodi na padinama planine Lovćen, u selu Njeguši koje se nalazi u neposrednoj blizini Bokokotorskog zaliva. Njena istorija proizvodnje datira iz 15. veka i usko se vezuje za proizvodnju Njeguške pršute. Uprkos tome, u naučnoj literaturi ne postoji ni jedna studija koja se bavila ispitivanjem različitih svojstava Njeguške kobasice. Stoga, treći cilj ove disertacije odnosio se na karakterizaciju Njeguške kobasice kao proizvoda, kao i na karakterizaciju njenih fizičko-hemijskih, teksturalnih i mikrobioloških promena tokom sušenja. Za ispitivanje kvaliteta fermentisanih kobasica korišćene su četiri savremene metode senzorne analize: trodimenzionalno (3D) skeniranje, kompjuterski vizuelni sistem (CVS), oralno procesiranje i analiza privremene dominacije senzacija.

Excessive fat intake has been found to negatively affect human health, as it can lead to increased blood pressure, platelet aggregation, the development of insulin resistance and diabetes, as well as an increased risk of myocardial infarction and stroke. These findings influenced the activities of multinational corporations to focus on initiatives based on reducing the amount of fat in products, which resulted in the development of numerous low-fat products. Production of fermented sausages involves the use of pork firm fatty tissue which is rich in saturated fatty acids. One of the most popular sausages on the Serbian market is tea sausage, which is characterized by a relatively high fat content. Therefore, tea sausage was chosen as a model sausage for investigation of the effect of fat reduction on various quality parameters, which was also the first goal of this doctoral dissertation. Three batches of tea sausage with different amount of fatty tissue were produced: the first (control) batch with 25%, the second with 17.5% and the third with 10% of fatty tissue. Nitrites have been used for decades in the production of meat products due to their positive effect on color, oxidative stability, flavor formation and antimicrobial activity against Clostridium botulinum. However, nitrites are thought to be the main reason why the International Agency for Research on Cancer (IARC) classified meat products as Group 1 (carcinogenic to humans). This has influenced increased consumer interest in food products produced according to the traditional procedures, which implies nothing but the use of natural ingredients. On the other hand, red hot paprika powder, which is traditionally used in the production of kulen, exhibits some of nitrite effects. Due to high content of red pigments, paprika has an influence on the color of the kulen, but also on flavor development and increased oxidative stability. Therefore, the second goal of this doctoral dissertation was to investigate the impact of sodium nitrite (NaNO2) reduction in kulen. Three batches of kulen were produced, first of which was control and it contained 110 mg/kg of NaNO2, the second batch was formulated with 55 mg/kg of NaNO2, while the third batch was produced without NaNO2. Njeguška sausage is traditionally produced on the slopes of the Lovćen mountain, in the village of Njeguši, which is located near the Bay of Kotor. Its production history dates back to the 15th century and is closely related to the production of famous Njeguška dry ham. To our knowledge, there is not any study in the scientific literature that investigated properties of Njeguška sausage. Therefore, the third objective of this dissertation was characterization of Njeguška sausage as a product, as well as characterization of changes of physico-chemical, textural and microbiological changes during drying. For the analysis of quality parameters of fermented sausages, four modern methods of sensory analysis were deployed: three-dimensional (3D) scanning, computer visual system (CVS), oral processing and analysis of temporary dominance of sensations.

natrijum-nitrat, 3D skeniranje, kompjuterski vizuelni sistem, oralno procesiranje, privremena dominacija senzacija, smanjenje sadržaja masti, smanjenje sadržaja nitrita, Njeguška kobasica, kulen, čajna kobasica

sodium nitrate, 3D scanning, computer vision system, oral processing, temporal dominance of sensations, fat reduction, nitrite reduction, Njeguška sausage, kulen, tea sausage

637.523:543.92(043.3)

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