Izvorni znanstveni članak
Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures
Jadranka Frece
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Dragan Kovačević
; Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, HR-31 000 Osijek, Croatia
Snježana Kazazić
; Ruđer Bošković Institute, Bijenička 54, HR-10000 Zagreb, Croatia
Jasna Mrvčić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Nada Vahčić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Damir Ježek
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Mirjana Hruškar
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Ivona Babić
; Ministry of Agriculture, Fisheries and Rural Development, Ulica grada Vukovara 78, HR-10000 Zagreb, Croatia
Ksenija Markov
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, HR-10000 Zagreb, Croatia
Sažetak
The aim of this research is to use isolated and characterized autochthonous functional starter cultures from traditional Croatian dry sausages and to evaluate their capacity for industrial production of five sausages (Čajna sausage, Zimska sausage, Bečka sausage, Srijemska sausage and Slavonski kulen). These defined autochthonous functional starter cultures (combination of Lactobacillus and Staphylococcus strains) were used to produce five
different industrial sausages which were compared by a panel. The viability of introduced autochthonous Lactobacillus and Staphylococcus strains and their effect on the final product characteristics, namely microbiological, physicochemical and sensory properties were monitored. The obtained results indicate that autochthonous starter cultures survived industrial production of sausages and can be used for production of sausages under controlled conditions. Autochthonous starter cultures obtained better results in the organoleptic evaluation, microbial safety and prolonged shelf-life in comparison with commercial starter cultures.
Ključne riječi
autochthonous starter cultures; sausage production; sensory properties; lactic acid bacteria; staphylococci
Hrčak ID:
126177
URI
Datum izdavanja:
15.9.2014.
Posjeta: 2.341 *