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Uticaj Smanjenog Sadržaja Natrijum-Hlorida Na Proces Fermentacije I Kvalitet Suvih Fermentisanih Kobasica

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Uticaj Smanjenog Sadržaja Natrijum-Hlorida Na Proces Fermentacije I Kvalitet Suvih Fermentisanih Kobasica tehnologija mesa UDK: 637.523.035.05 Osnivač i izdavač: Institut za hihijenu i tehnologiju mesa, Beograd ID: 203548684 Pregledni rad Preview paper Uticaj smanjenog sadržaja natrijum-hlorida na proces fermentacije i kvalitet suvih fermentisanih kobasica Lilić Slobodan1, Borović Branka1, Vranić Danijela1 S a d r ž a j: Proizvodnja suvih fermentisanih kobasica zasniva se, uglavnom, na lokalnim običajima i tradicionalnim nači- nima izrade. Međutim, poslednjih decenija, ove kobasice se sve više proizvode u industrijskim uslovima, kada postoji potreba da se defi nišu postupci proizvodnje, koji bi obezbedili ujednačenost proizvoda i njegovu bezbednost. Tokom sušenja kobasica, u nadevu se dešavaju različite promene, pod uticajem gubitka vode i enzimskog razlaganja proteina i masti, delovanjem endogenih enzima (enzimi iz mesa i masnog tkiva) i egzogenih enzima (enzimi poreklom od mikroorganizama). Ovi procesi dovode do toga da proizvod dobije karakteristična senzorska svojstva i dužu održivost. Mikroorganizmi koji su najčešće odgovorni za proces fermentacije koji se odvija u kobasicama su bakterije mlečne kiseline, a pored njih i koagulaza negativne koke i kvasci. Koagulaza negativne koke, svojim fermen- tativnim aktivnostima, doprinose formiranju poželjnih senzorskih karakteristika fermentisanih kobasica, dok bakterije mlečne kiseline, doprinose snižavanju pH vrednosti nadeva. U razvoju novih proizvoda, kao što su fermentisane suve kobasice sa smanjenim sadržajem natrijum-hlorida i masti, postoje velike teškoće, jer oba sastojka igraju veoma važnu ulogu u ukusu gotovog proizvoda. Natrijum-hlorid ima najveći značaj za ukus gotovog proizvoda, odnosno slanost, kao i za postizanje mikrobiološke stabilnosti kobasice, jer tokom proizvodnje, one ne podležu toplotnoj obradi. Najniži limit sadržaja natrijum-hlorida, prema nekim podacima, iznosi 2,5%, što se naročito odnosi na salame. Sa manjim sadržajem natrijum-hlorida, proizvodi nisu dovoljno čvrsti i teško se narezuju, što je jedna od osnovnih karakteristika ove gru- pe kobasica. U cilju smanjivanja sadržaja soli u fermentisanim kobasicama, kao supstituenti natrijum-hlorida koriste se hloridne soli kalijuma, magnezijuma i kalcijuma. U najrazvijenijim zemljama, oko 80% soli dodaje se u hranu u toku različitih faza proizvodnje. U skladu sa aktuelnošću ove teme, mnogi proizvodjači iniciraju program redukcije soli u proizvodnji i počinju sa reformulacijom svojih proizvoda. Mnoge zemlje su razvile sopstvene smernice programa za unos soli. WHO je počela sa strategijom redukcije soli kroz regi- onalne direktorate, i 11 zemalja EU je potpisalo program smanjenja sadržaja soli od 16% u naredne 4 godine. Ključne reči: suve fermentisane kobasice, smanjenje sadržaja natrijum-hlorida. Uvod Fermentisane kobasice proizvodile su se u drevnoj Kini, u antičkoj Grčkoj i u Rimskom carstvu. Iako Fermentisani proizvodi od mesa proizvode se je proizvodnja ovih kobasica u svetu velika, ipak su i konzumiraju u svim delovima sveta i predstavlja- one najzastupljenije u Evropi, i to u Nemačkoj, Itali- ju jednu od važnijih namirnica u ishrani ljudi. Pro- ji, Španiji i Francuskoj (Di Cagno i dr., 2008). cesima fermentacije menjaju se osnovna svojstva Suve fermentisane kobasice proizvode se, tra- upotrebljenih osnovnih sastojaka, proizvod poprima dicionalno, u mediteranskim zemljama, još od dav- karakteristična senzorska svojstva, postaje mikrobi- nina (Comi i dr., 2005), a Evropa se i dalje smatra ološki bezbedan i duže održiv (Hutkins, 2006). najvećim potrošačem ove grupe proizvoda (Talon Danas se poklanja sve veća pažnja tradicio- i dr., 2004; Lebert i dr., 2007; Garriga i Aymerich, nalnom načinu proizvodnje fermentisanih proizvo- 2007). U nekim zemljama Evrope, kao što su Itali- da od mesa, zbog njihove veće potražnje na tržištu, ja, Španija i Francuska, kobasice se ne dime, nego se usled poželjnih i prepoznatljivih senzorskih svojsta- samo suše na vazduhu, dok se u drugim delovima, va (Rašeta i dr., 2010). gde spada i Srbija, kobasice uvek dime. Najpozna- Soljenje, sušenje i fermentacija predstavla- tije suve fermentisane kobasice u Srbiji su sremska ju najstarije načine za produženje održivosti hrane. kobasica i kulen, koje se tradicionalno proizvode u Napomena: Rezultati istraživanja proistekli su iz rada na realizaciji projekata evidencioni broj TR 31083, koje fi nansira Ministarstvo prosvete, nauke i tehnološkog razvoja, za projektni ciklus 2011–2014. godine. 1Institut za higijenu i tehnologiju mesa, Kaćanskog 13, 11000 Beograd, Republika Srbija. Autor za kontakt : Slobodan Lilić, [email protected] 150 Tehnologija mesa 54 (2013) 2, 150–159 Vojvodini i sudžuk, kobasica od goveđeg mesa, koja određuje direktnim probanjem, ili posle probe prže- se proizvodi u predelima sa pretežno muslimanskim nja (Rašeta, 1957; Oluški i dr., 1974; Tojagić, 1980). stanovništvom, kao što je Sandžak (Radovanović i Tako dobijeni nadev se, najčešće, puni ručnom Čavoški, 1998). punilicom u pripremljena tanka svinjska creva preč- Proizvodnja suvih kobasica zasniva se, uglav- nika 28–36 mm. Formiranje kobasice se vrši ručnim nom, na lokalnim običajima i tradicionalnim načini- uvrtanjem creva u parove uobičajene dužine 20–65 ma izrade koji se prenose sa kolena na koleno. Me- cm (Rašeta, 1957; Tojagić, 1980), a zatim se kače na đutim, poslednjih decenija, ove kobasice se sve više drvene štapove i ostavljaju da se osuše po površini. proizvode u industrijskim uslovima, kada posto- Temperatura vazduha u prostoriji nije regulisana i ji potreba da se defi nišu postupci proizvodnje koji zavisi od klimatskih uslova okoline (Tojagić, 1980). bi obezbedili ujednačen kvalitet proizvoda i njegovu Oceđene kobasice se, zatim, dime po hladnom po- bezbednost (Hutkins, 2006). stupku, obično 7 dana, a nekada i duže. Tokom sušenja kobasica, u nadevu se dešavaju Posle završenog dimljenja, kobasice se i da- različite promene kao posledica gubitka vode i pod lje suše, što, obično, traje oko dve nedelje. Tokom uticajem enzimskog razlaganja proteina i masti, po- ovog perioda počinje intenzivna faza zrenja. Suše- sredstvom delovanja endogenih enzima (enzimi iz njem, kobasice gube, ponekad, veoma velike ko- mesa i masnog tkiva) i egzogenih enzima (enzimi ličine vode (Rašeta, 1957; Tojagić, 1980). Tojagić poreklom od mikroorganizama). Ovi procesi dovode (1980) navodi interesantan podatak da se pri proi- do toga da proizvod dobije karakteristična senzorska zvodnji sremske kobasice u seoskim domaćinstvi- svojstva i dužu održivost. ma, u toku 42 dana, izgubi 41–52 % vode. Karakterističan miris i ukus fermentisanih ko- U navedenim uslovima, zrenje sremske kobasi- basica rezultat su delovanja nekoliko faktora. Pored ce je završeno, otprilike, krajem treće nedelje, kada izbora osnovnih sastojaka, soli, nitrita i začina, u for- proizvod dobija svoja karakteristična senzorna i fi - miranju poželjnih senzorskih svojstava značaj ima- zičko-hemijska svojstva (Rašeta, 1957). ju i mikroorganizmi, proizvodi njihovog metaboliz- Kao posledica sastava samog nadeva, tankog ma i njihove hemijske i fi zičke interakcije (Leistner, svinjskog creva kao omotača, gubitka vode i procesa 2004). Bakterije mlečne kiseline, svojim metabolič- dimljenja, sremska kobasica po površini ima domi- kom aktivnošću, utiču na proces zrenja, dovodeći do nantno izraženu smeđecrvenu boju, sa svetlije obo- stvaranja specifi čnih senzorskih svojstava, istovre- jenim komadićima masnog tkiva, koji se vide kroz meno inhibirajući rast nepoželjnih mikroorganizama omotač. Površina kobasice je neravna i sitno tala- (Lindgren i Dobrogosr, 1990). Jedna od najvažnijih sasta, a omotač dobro prati te neravnine (Rašeta, efekata fermentativne aktivnosti mikroorganizama 1957). je snižavanje pH vrednosti. Na preseku, kobasica je mozaičnog izgleda, Tipičan predstavnik suvih fermentisanih koba- sa pravilno raspoređenim komadićima masnog tki- sica na našem prostoru je sremska kobasica. Tradici- va zagasitocrvene boje i masnog tkiva bele do na- onalno se proizvodi krajem jeseni i početkom zime, randžaste boje, poreklom od dodate crvene paprike. u domaćinstvima. Proizvodi se od mesa starijih svi- Uočava se, takođe, da je u površinskom sloju, koji nja i slanine (čvrsto masno tkivo), uz dodavanje soli je jače sasušen, dominantnija smeđecrvena nijansa i začina, u prvom redu belog luka i mlevene začin- boje, za razliku od centralnih delova. Dobra sremska ske paprike. kobasica je prijatnog, aromatičnog ukusa sa izraže- Kod izrade sremske kobasice u domaćinstvima nim mirisom na dim, a ne retko i oštrog mirisa na meso i slanina se, u većini slučajeva, ne pripremaju ljutu papriku (Rašeta, 1957). niti odabiraju posebno, jer se kobasice, uglavnom, Od tradicionalnih fermentisanih suvih kobasi- prave onog dana kada je svinja i zaklana. Obično ca, osim sremske kobasice, u našoj zemlji, najpo- se proizvode u periodu prelaza kasne jeseni u zimu, znatiji je kulen. kada je temperatura vazduha, po pravilu, niska i kre- će se oko 0°C i niže (Rašeta, 1957), mada su poznati slučajevi i znatnijih odstupanja (Tojagić, 1980). Kvalitet suvih fermentisanih kobasica Sveže meso, mesni odresci i komadi masnog tkiva oslobođeni kože, usitnjavaju se u domaćinstvi- U pogledu kvaliteta, zahtevi za fermentisa- ma običnom mašinom za mlevenje mesa, sa pločom ne kobasice defi nisani su Pravilnikom o kvalite- čiji su otvori dijametra 5 mm. Usitnjeno meso in- tu usitnjenog mesa, poluproizvoda od mesa i pro- tenzivno se ručno meša posle dodavanja kuhinjske izvoda od mesa (Službeni glasnik RS 31/2012 i soli, začina i, uglavnom, male količine vode, radi 43/2013). U članu 46,
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