20.500.12556/RUL-173590 Vpliv starterskih kultur in dodanih sladkorjev na tvorbo biogenih aminov v masi za suhe salame The effect of starter cultures and added sugars on the formation of biogenic amines in batter for dry salami Suhe salame so fermentirani mesni izdelek, ki lahko vsebuje tudi zdravju škodljive snovi, kot so nekateri biogeni amini (BA), ki se tvorijo med fermentacijo in zorenjem. Njihova tvorba in kopičenje sta odvisni od številnih dejavnikov, predvsem od uporabljene starterske kulture in vrste sladkorja, ki lahko pomembno vplivata na nastanek BA. Med fermentacijo suhih salam in drugih fermentiranih živil nastaja tudi γ-aminobutanojska kislina, ki je zaželena funkcionalna spojina. Cilj študije je bil ugotoviti vpliv različnih kombinacij starterskih kultur (TRADI (TRADI-302, Chr. Hansen), SM (SM-194, Chr. Hansen), SM+BLC (SM-194 in BLC-007, Chr. Hansen)) in sladkorjev (glukoza, saharoza, fruktoza, trehaloza) na tvorbo BA. Kontrolni vzorec je vseboval samo avtohtono mikrofloro. V štirih neodvisnih serijah in štirih časovnih obdobjih smo analizirali vsebnost BA in prostih aminokislin z UPLC-MS/MS, spremljali izgubo mase med fermentacijo in spremembe vrednosti pH. Rezultati so pokazali, da je trehaloza najprimernejši sladkor za zmanjšanje tvorbe BA, medtem ko je glukoza najmanj ugodna. Izbira starterske kulture ni imela bistvenega vpliva na zmanjšanje BA, vendar je kontrolna skupina (samo avtohtona mikrobiota) po 21 dneh zorenja pokazala najvišjo vsebnost BA. V vseh vzorcih smo opazili povečano tvorbo tiramina, kar potrjuje, da je le-ta eden najpogostejših BA v suhih salamah. Ta študija prispeva k boljšemu razumevanju vpliva starterskih kultur in sladkorjev na kakovost suhih salam, kar lahko pomaga pri optimizaciji njihove proizvodnje. Dry-fermented sausages are a type of fermented meat product that may also contain substances harmful to health, such as biogenic amines (BA), formed during fermentation and ripening. Their formation and accumulation depend on numerous factors, particularly the starter culture used and the type of sugar, both of which can significantly influence BA production. During the fermentation of dry sausages and other fermented foods, γ-aminobutyric acid (GABA) a desirable functional compound is also formed. The aim of this study was to investigate the effects of different combinations of starter cultures (TRADI (TRADI-302, Chr. Hansen), SM (SM-194, Chr. Hansen), SM+BLC (SM-194 in BLC-007, Chr. Hansen)) and sugars (glucose, sucrose, fructose, trehalose) on BA formation. The control sample contained only indigenous microbiota. In four independent batches and at four different time points, we analyzed BA and free amino acid content using UPLC-MS/MS, monitored mass loss during fermentation, and measured pH changes. The results showed that trehalose was the most suitable sugar for reducing BA formation, while glucose was the least favorable. The choice of starter culture did not significantly affect BA reduction; however, the control group (with only indigenous microbiota) exhibited the highest BA concentration after 21 days of ripening. Notably, substantial tyramine production was observed in all samples, confirming that it is one of the most common BAs in dry-fermented sausages. This study contributes to a better understanding of the influence of starter cultures and sugars on the quality of our dry-fermented sausages, which may help optimize their production processes. suhe salame biogeni amini sladkorji starterske kulture salami biogenic amines sugars starter cultures true false false [E. Križnar] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2025-09-19 07:15:56 2025-09-19 07:16:03 2025-11-11 03:38:56 0000-00-00 00:00:00 2025 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 637.52:579.67:547.233 264926 249593603 53145.pdf 53145.pdf 1 616BBB4469C78BBE7F43E9AF8788C309 b33a087a56e15a66a9540a32a51c9c0c563d175cb1c9611f19c25a85717f41e9 8f4f36d1-9517-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=218193 Biotehniška fakulteta 0 0 0