Izvorni znanstveni članak
QUALITY OF “ SHREDDED” SAUERKRAUT FROM OGULIN
Nadica Dobričević
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sandra Voća
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Stjepan Pliestić
; Agronomski fakultet Sveučilišta u Zagrebu, Zagreb, Hrvatska
Sažetak
Fresh cabbage intended for fermentation should have solid and robust heads with the soluble dry matter content above 3% and light coloured external leaves. Shredded cabbage is directly mixed with 2.25% NaCl. Biological fermentation proceeds at a temperature of 18-22 °C, in the dark and under anaerobic conditions. Sodium chloride extracts cell juice through osmosis, thus creating conditions for the development of heterofermentation bacteria. The formed lactic acid and the added sodium chloride are the main factors of cabbage pickling. The Varaždin cabbage cultivar was the predominant and also the reference cultivar, while the other studied cultivars were Junior F1, Kilor F1, Krautman F1 and Satellite F1 from the Ogulin production area. The quality of fresh raw material and of fermented products during the two trial years was defined by dry matter (%), soluble dry matter (%), lactic acid (%), pH-value, L-ascorbic acid (mg/100 g dry matter) and NaCl (%) content. The Varaždin cultivar rendered the best results for NaCl and lactic acid in fresh raw material and in the final product, while Krautman F1 was the best cultivar regarding the L-ascorbic content acid in fresh raw material and in the final product. Junior F1 had a higher soluble and total dry matter content in fresh and in fermented cabbage. The fermented product of Kilor F1 had higher acidity, while there were no notable aberrations from average values in the Satellite F1 fresh raw material or in its fermented product. Results of the fresh raw material and fermented product analyses after 30, 60 and 90 days of storage point to the advantage of the cultivar Krautman F1 and the justification of its higher share in the production areas of Ogulin.
Ključne riječi
fermentation; nutritive value; sauerkraut; quality
Hrčak ID:
26557
URI
Datum izdavanja:
31.12.2006.
Posjeta: 4.739 *