Uporaba kvasnega ekstrakta v suhih salamah

Lekše, Katja (author), Polak, Tomaž (mentor)

Na trgu se pojavljajo zelo različne sušene mesnine. Fermentirani mesni izdelki imajo izboljšano hranilno vrednost, bogati so z esencialnimi aminokislinami in maščobnimi kislinami. V kategoriji klasično sušenih salam najdemo takšne, ki imajo dodan tudi kvasni ekstrakt. Kvasni ekstrakt vsebuje glutaminsko kislino (GLU), ki je ena najpomembnejših snovi odgovornih za okus umami v mnogih fermentiranih mesnih izdelkih. Je ojačevalec okusa in vir številnih hlapnih spojin, ki se lahko uporabljajo kot arome. Z namenom ugotavljanja smiselnosti dodajanja kvasnega ekstrakta v tradicionalne klasično sušene in hitro fermentirane salame smo izdelali 6 različnih serij salam, od tega 3 s startersko kulturo in 3 brez. V salame smo dodali od 0 %, 0,05 % do 0,2 % kvasnega ekstrakta. Vzorcem salam smo z LC-MS določili aminokislinsko sestavo. Iz pridobljenih rezultatov lahko sklepamo, da je uporaba starterskih kultur primerna za salame zorene do 21 dni. Tu opazimo znatno večjo vsebnost GLU (glede na začetno vsebnost v salamah), kot v salamah brez uporabe starterske kulture. Kvasni ekstrakt bistveno ne vpliva na povečanje vsebnosti GLU in ostalih prostih aminokislin. Izhajajoč iz rezultatov naše študije lahko zaključimo, da tovrstnega dodatka ni smiselno dodajati v suhe salame.

• Language: Slovenian
• Keywords: fermentirani mesni izdelki, sušenje salam, kvasni ekstrakt, glutaminska kislina, fermentacija
• Work type: Master's thesis/paper
• Typology: 2.09 - Master's Thesis
• Organization: BF - Biotechnical Faculty
• Place of publishing: Ljubljana
• Publisher: [K. Lekše]
• Year: 2021
• PID: 20.500.12556/RUL-131595
• UDC: 637.52:576.67:582.282.23
• COBISS.SI-ID: 78617091
• Publication date in RUL: 30.09.2021

LEKŠE, Katja, 2021, Uporaba kvasnega ekstrakta v suhih salamah [online]. Master’s thesis. Ljubljana : K. Lekše. [Accessed 12 April 2025]. Retrieved from: https://repozitorij.uni-lj.si/IzpisGradiva.php?lang=eng&id=131595

Secondary language

• Language: English
• Title: Yeast extract in dry fermented sausages

Abstract

Very different fermented meat products appear on the market. These products have better nutritional value, they are rich in essential amino acids and fatty acids. In the category of traditional dried salamis, we find those that also have yeast extract added. Yeast extract contains glutamic acid (GLU), which is one of the most important substances responsible for the taste of umami in many fermented meat products. It is a flavour enhancer and a source of many volatile compounds that can be used as aromas. In order to determine the feasibility of adding yeast extract to traditional dried and those fermented with commercial starters, we produced 6 different series of salamis, of which 3 with starter culture and 3 without. 0%, 0.05% to 0.2% yeast extract was added to the salami. The amino acid composition of the salami samples was determined by LC-MS. From the obtained results we can conclude that the use of starter cultures is suitable for salamis ripened up to 21 days. Here we notice a significantly higher content of GLU (according to the initial content) than in salamis without the use of a starter culture. Yeast extract does not significantly increase the content of GLU and other free amino acids. Based on the results of our study, we can conclude that it does not make sense to add this type of additive to dry salami.

• Keywords: fermented meat products, drying salami, yeast extracts, glutamic acid, fermentation