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Uticaj izbora omotača na odabrane parametre bezbednosti i kvaliteta fermentisanih kobasica

dc.creatorIvanović, Jelena
dc.creatorPećanac, Biljana
dc.creatorJanjić, Jelena
dc.creatorGlišić, Marija
dc.creatorĐorđević, Vesna
dc.creatorStanišić, Mirko
dc.creatorGlamočlija, Nataša
dc.creatorBaltić, Milan Ž.
dc.date.accessioned2020-06-03T13:58:18Z
dc.date.available2020-06-03T13:58:18Z
dc.date.issued2015
dc.identifier.issn0494-9846
dc.identifier.urihttp://vet-erinar.vet.bg.ac.rs/handle/123456789/1243
dc.description.abstractThe production of fermented sausages in households in our region has a long tradition, especially in Vojvodina and in some parts of Serbia (Sandžak, Zlatibor, Pirot). In this experiment, the impact of the selected casings (natural and artificial) of different diameters (broader or narrower) produced in the traditional way (uncontrolled conditions), used in the production of fermented sausages, on the microbiological status (total number of bacteria, total number of lactic acid bacteria, the total number of enterobacteria) and changes of physical properties (pH and water activity). The results show that the microbiological status depended on the diameter of fermented sausages, wherein the total number of bacteria at the end of the ripening was significantly higher in the sausage of a wider diameter as compared to the smaller diameter of the sausage. The average total number of lactic acid bacteria increased during the ripening process, and at day 31 of the testing statistically significant difference between the examined groups of sausages were determined. At the end of the manufacturing process, the smaller diameter sausages had higher pH value as compared to sausages of a wider diameter. The average value of water activity had a trend of decline among all groups of fermented sausages during the manufacturing process. The production of traditional fermented sausages, despite uncontrolled conditions, is justified not only because of the quality of these products, but also because of the authentic production which is an integral part of the tradition of our people.en
dc.description.abstractProizvodnja fermentisanih kobasica u domaćinstvima na našim prostorima ima dugu tradiciju, posebno u Vojvodini, ali i u pojedinim delovima Srbije (Sandžak, Zlatibor, Pirot). U ovom ogledu je ispitan uticaj izbora omotača (prirodni i veštački) fermentisanih kabasica različitih dijametara (uži i širi) proizvedenih na tradicionalan način (nekontrolisani uslovi) na mikrobiološki status (ukupan broj bakterija, ukupan broj bakterija mlečne kiseline, ukupan broj enterobakterija) i promene fizičkih osobina (pH vred- nost i aktivnost vode). Rezultati pokazuju da je mikrobiološki status zavisio od dijametra fermentisanih kobasica, pri čemu je ukupan broj bakterija na kraju zrenja bio statistički značajno veći kod kobasica šireg dijametra u odnosu na kobasice užeg dijametra. Prosečan ukupan broj bakteija mlečne kiseline je rastao tokom procesa zrenja, gde su 31. dana ispitivanja utvrđene statistički značajne razlike između poređenih grupa kobasica. Na kraju proizvodnog procesa, kobasice užeg dijametra su imale višu vrednost pH u odnosu na kobasice šireg dijametra. Prosečna vrednost aktivnosti vode je imala trend opadanja kod svih ispitivanih grupa fermentisanih kobasica, tokom proizvodnog procesa. Proizvodnja tradicionalnih fermentisanih kobasica proizvedenih u domaćinstvu i pored nekontrolisanih uslova, ima svoja opravdanja, ne samo zbog kvaliteta ovih proizvoda, već i zbog autentične proizvodnje koja je sastavni deo tradicije našeg naroda.sr
dc.publisherInstitut za higijenu i tehnologiju mesa, Beograd
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31034/RS//
dc.rightsopenAccess
dc.sourceTehnologija mesa
dc.subjectfermented sausagesen
dc.subjectqualityen
dc.subjectchoice of layeren
dc.subjectmicrobiological statusen
dc.subjectfermentisane kobasicesr
dc.subjectkvalitetsr
dc.subjectizbor omotačasr
dc.subjectmikrobiološki statussr
dc.titleThe impact of casing on selected parameters of safety and quality of fermented sausagesen
dc.titleUticaj izbora omotača na odabrane parametre bezbednosti i kvaliteta fermentisanih kobasicasr
dc.typearticle
dc.rights.licenseARR
dcterms.abstractГламочлија, Наташа; Ђорђевић, Весна; Јањић, Јелена; Пећанац, Биљана; Глишић, Марија; Станишић, Мирко; Ивановић, Јелена; Балтић, Милан Ж.; Утицај избора омотача на одабране параметре безбедности и квалитета ферментисаних кобасица; Утицај избора омотача на одабране параметре безбедности и квалитета ферментисаних кобасица;
dc.citation.volume56
dc.citation.issue2
dc.citation.spage144
dc.citation.epage153
dc.citation.other56(2): 144-153
dc.citation.rankM51
dc.identifier.fulltexthttp://veterinar.vet.bg.ac.rs/bitstream/id/221/1242.pdf
dc.identifier.rcubconv_1202
dc.type.versionpublishedVersion


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