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Vpliv zamenjave nitrita na kakovost poltrajnih klobas
Terbuc, Tina (Author), Demšar, Lea (Mentor) More about this mentor... This link opens in a new window, Pogačnik, Lea (Reviewer)

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Abstract
Nitriti in nitrati, ki se uporabljajo pri razsoljevanju mesa, imajo razen zaželenih učinkov tudi nezaželene učinke, in sicer možno tvorbo kancerogenih nitrozaminov. Nekatere bakterije v mesu pretvarjajo nitrat v nitrit. Zelenjava, kot bogat vir nitratov, je tako možna alternativa za zamenjavo nitritov v mesninah, saj se v mesu po dodatku posledično oblikujejo zaželene karakteristike, kot sta aroma in značilna rožnato-rdeča barva. Namen diplomskega dela je bil poiskati zamenjavo za nitrit oziroma preveriti učinkovitost dodatka nekaterih vrst zelenjave, bogate z nitrati, na kakovost poltrajnih klobas. Izdelane so bile tri skupine poltrajnih klobas. Ena skupina je imela namesto nitritov v nadev dodano zeleno v prahu, druga česnovo vodo, tretja pa je bila kontrolna (z dodatkom nitritne soli). Z zamenjavo nitrita z zeleno v prahu ali česnovo vodo v poltrajnih klobasah nismo dosegli rožnate barve, klobase so bile celo slabše arome v primerjavi s kontrolnimi klobasami, izdelanimi z nitritno soljo. V klobasah, izdelanih z dodatkom zelene v prahu ali česnove vode, smo določili rezidualni nitrit v manjših količinah kot pri kontrolnih klobasah. Zelena v prahu in česnova voda nista primerni alternativi za nitrit, kar se tiče barve in arome.

Language:Slovenian
Keywords:mesni izdelki, poltrajne klobase, aditivi, nitriti, alternative nitrita, zelena v prahu, česnov ekstrakt, senzorične lastnosti, barva, aroma
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2017
Publisher:[T. Terbuc]
UDC:664.9.022:546.173:637.524
COBISS.SI-ID:4838264 Link is opened in a new window
Views:832
Downloads:301
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Secondary language

Language:English
Title:The influence of nitrite replacement on quality of cured, smoked and cooked sausage made with coarse-ground pork
Abstract:
Nitrite and nitrate play different roles in cured meat. They form desired characteristics of cured meat, but they can also have some negative effects on human health. Nitrite can act as a nitrosating agent in the formation of carcinogenic nitrosamines. During the manufacturing process some bacteria can reduce nitrate to nitrite. Considerable amount of nitrates are present in some vegetables, which can be used as sources of nitrite while retaining the properties of typical cured meat products – aroma and cured color. The aim of this study was to find an alternative/replacement for nitrite, and to evaluate the effectiveness of the addition of certain types of vegetables rich in nitrates, on the quality of cured, smoked and cooked sausage made with coarse-ground pork. Three groups of sausages were made. The first group was made with celery powder added in the meat batter, the second group was made with garlic extract, and the third group was made with addition of nitrite salt (control). Replacement of nitrite with celery powder or garlic extract did not bring the desired cured (pink) color and aroma. Sausages made with the addition of celery powder or garlic extract contained lower levels of residual nitrite than control. Celery powder and garlic extract were not found suitable alternatives to nitrite, as far as color and aroma are concerned.

Keywords:meat products, sausages, additives, nitrites, nitrite alternatives, celery powder, garlic extract, sensory properties, color, flavour

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