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Razvoj Procesa Sušenja I Zrenja Tradicionalne Fermentisane Kobasice (Petrovská Klobása) U Kontrolisanim Uslovima

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Razvoj Procesa Sušenja I Zrenja Tradicionalne Fermentisane Kobasice (Petrovská Klobása) U Kontrolisanim Uslovima UNIVERZITET U NOVOM SADU TEHNOLOŠKI FAKULTET Doktorska disertacija Razvoj procesa sušenja i zrenja tradicionalne fermentisane kobasice (Petrovská klobása) u kontrolisanim uslovima Mentor: Kandidat: Prof. dr Ljiljana Petrović Predrag Ikonić Novi Sad, 2013. godine Najiskrenije se zahvaljujem mom mentoru prof. dr Ljiljani Petrović na velikom poverenju, znanju, pomoći, angažovanju, idejama i savetima koje mi je pružila kako tokom izrade ove doktorske disertacije, tako i tokom čitavog perioda naše saradnje. Veliko hvala dugujem i prof. dr Miladinu Brkiću, prof. dr Nataši Džinić i doc. dr Vladimiru Tomoviću na konstruktivnim savetima, sugestijama i podršci. Iskreno se zahvaljujem i mojim „mesarima“: Tatjani Tasić, Mariji Jokanović, Snežani Škaljac, Branislavu Šojiću i Violeti Marjanović na prijateljstvu i dragocenoj pomoći kada je to bilo najpotrebnije. Takođe, zahvaljujem se i kolegama sa Instituta za prehrambene tehnologije u Novom Sadu, koje su na direktan ili indirektan način doprinele da ovaj rad ugleda svetlost dana. Neizmerno se zahvaljujem i mojoj porodici bez koje ne bih bio to što jesam...Bojani na bezgraničnoj ljubavi, strpljenju i razumevanju. UNIVERZITET U NOVOM SADU Tehnološki fakultet, Novi Sad KLJUČNA DOKUMENTACIJSKA INFORMACIJA Redni broj: RBR Identifikacioni broj: IBR Tip dokumentacije: Monografska publikacija TD Tip zapisa: Tekstualni štampani materijal TZ Vrsta rada: Doktorka disertacija VR Autor: Predrag Ikonić, dipl.inž. AU Mentor/komentor: Dr Ljiljana Petrović, redovni profesor MN Naslov rada: Razvoj procesa sušenja i zrenja tradicionalne fermentisane NR kobasice (Petrovská klobása) u kontrolisanim uslovima Jezik publikacije: srpski, latinica JP Jezik izvoda: srpski, engleski JI Zemlja publikovanja: Srbija ZP Uže geografsko područje: Vojvodina UGP Godina: 2013. GO Izdavač: autorski reprint IZ Mesto i adresa: 21000 NOVI SAD, Bulevar cara Lazara 1 MA Fizički opis rada: Broj poglavlja: 8 FO Strana: 258 Literaturnih citata: 208 Tabela: 37 Slika/Grafika: 81 Priloga: 2 Naučna oblast: Biotehničke nauke NO Naučna disciplina: Inženjerstvo konzervisane hrane ND Predmetna odrednica/ ključne tradicionalna kobasica, Petrovská klobása, sušenje i zrenje, reči: PO razvoj procesa UDK 637.523 : 664.921 (043.3) Čuva se: Biblioteka Tehnološkog fakulteta u Novom Sadu ČU 21000 NOVI SAD, Srbija, Bulevar cara Lazara 1 Važna napomena: - VN Izvod/abstrakt: Zadatak ove doktorske disertacije je bio da se utvrde IA 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 termo- higrometrijske 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. Datum prihvatanja teme od 27.01.2012. godine strane NN veća: Datum odbrane: DO Članovi komisije (naučni stepen, ime i prezime, fakultet): KO 1. Dr Miladin Brkić, redovni profesor u penziji, Poljoprivredni fakultet, Novi Sad, predsednik, 2. Dr Ljiljana Petrović, redovni profesor u penziji, Tehnološki fakultet, Novi Sad, mentor, 3. Dr Natalija Džinić, vanredni profesor, Tehnološki fakultet, Novi Sad, član, 4. Dr Vladimir Tomović, docent, Tehnološki fakultet, Novi Sad, član. UNIVERSITY OF NOVI SAD Faculty of Technology, Novi Sad KEY WORDS DOCUMENTATION Accesion number: ANO Identification number: INO Document type: Monographic publication DT Type of record: Textual material, printed TR Contents code: Ph. D. thesis CC Author: Predrag Ikonić, M.Sc. AU Menthor/comenthor: Ljiljana Petrović, Ph.D, full professor MN Title: Development of drying and ripening process of traditional TI fermented sausage (Petrovská klobása) in controlled conditions Language of text: Serbian LT Language of abstract: Serbian/English LA Country of publication: Serbia CP Locality of publication: Vojvodina LP Publication year: 2013. PY Publisher: Author's reprint PB Publication place: 21000 NOVI SAD, Bulevar cara Lazara 1 PL Physical description: Chapters: 8 PD Pages: 258 Refernces: 208 Tables: 37 Figures/Graphs: 81 Appendices: 2 Scientific field: Biochemial sciences SF Scientific discipline: Food preservation technologies SD Subject/key words: traditional sausage, Petrovská klobása, drying and ripening, SX process development VC 637.523 : 664.921 (043.3) Holding date: Library of Faculty of Technology, Novi Sad HD 21000 NOVI SAD, Serbia, Bulevar cara Lazara 1 Note: - N Abstract: The aim of this Ph.D. dissertation was to determine the AB 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
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