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Effect of addition of various sugars on fermentation process of Croatian indigenous dry sausage Kulenova seka

Dragan Kovačević ; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J. J. Strossmayera u Osijeku, Zavod za prehrambene tehnologije, Kuhačeva 20, 31 000 Osijek
Krešimir Mastanjević ; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J. J. Strossmayera u Osijeku, Zavod za prehrambene tehnologije, Kuhačeva 20, 31 000 Osijek.
Ivan Šakić ; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J. J. Strossmayera u Osijeku, Zavod za prehrambene tehnologije, Kuhačeva 20, 31 000 Osijek.
Jadranka Frece ; Laboratorij za opću mikrobiologiju i mikrobiologiju namirnica, Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, Pierottijeva 6, 10 000 Zagreb.
Jelka Pleadin ; Hrvatski veterinarski institut, Laboratorij za analitičku kemiju, Savska cesta 143, 10 000 Zagreb

Abstract

The aim of this study was to investigate the influence of addition of various sugars (glucose, sucrose, lactose, maltodextrin) on fermentation process of Kulenova seka made according to the traditional recipe. Physical-chemical properties of meat and backfat samples, stuffing and samples of Kulenova seka during the process of fermentation were determined. Also, colour and textural parameters and weight loss were determined. For the purpose of monitoring the intensity of fermentation, we conducted continuous measurements of pH value. Fermentation process began immediately after the preparation of the stuffing and lasted for approximately 3 weeks (samples with 0.8% maltodextrin added), approximately 4 weeks (reference sample and samples with 0.8% glucose, sucrose, lactose added) wherein pH value lowers from initial 5.5-5.7 to the lowest value of 5.3-5.4, and 5.0 in the samples of Kulenova seka with maltodextrin added. Instrumental colour parameters and weight losses varied significantly (p < 0.05) with the addition of different sugars. Texture parameters were not significantly (p > 0.05) affected by the addition of sugars. The sample with addition of maltodextrin
showed the highest weight loss during the processing. The results showed that maltodextrin, compared to glucose, sucrose and lactose,
had the most effect on the efficiency or speed, intensity and duration of the fermentation process, as evidenced by the most rapid
decrease and the lowest pH values, as also with the highest loss in weight loss and the intensity of dehydration (drying).

Keywords

Kulenova seka; fermentation; sugars; pH; physico-chemical and sensorial properties

Hrčak ID:

132389

URI

https://hrcak.srce.hr/132389

Publication date:

1.7.2014.

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