Naslov
The Effect Of Fermentation Temperatures, Sugars And An Autochthonous Starter Culture On The Slavonian Kulen Quality ; Traditional Foods from Adriatic to Caucasus ; Sarajevo, 1. - 4. 10. 2015.
(The Effect Of Fermentation Temperatures, Sugars And An Autochthonous Starter Culture On The Slavonian Kulen Quality)

Autori
Mastanjević, Krešimir ; Pleadin, Jelka ; Frece, Jadranka ; Kovačević, Dragan

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Traditional Foods from Adriatic to Caucasus ; Abstract Book / - Tekirdağ : Namik Kemal University, Faculty of agriculture Department of Food Engineering, 2015, 136-136

ISBN
978-605-4265-37-4

Skup
Traditional Foods from Adriatic to Caucasus

Mjesto i datum
Sarajevo, Bosna i Hercegovina, 01.10.2015. - 04.10.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Slavonian Kulen; autochthonous starter culture; sugars; fermentation temperatures; quality

Sažetak
In this study, the effect of an isolated and well- characterized autochthonous starter culture (ASC), various sugars (glucose and maltodextrin, w = 0.8%) and different fermentation temperatures (12 and 20 oC) on the fermentation process and the quality of Slavonian Kulen produced using a traditional technological process and recipe were investigated. Five groups of samples were prepared: ASC- and sugar-free reference samples, samples supplemented with ASC and 0.8%- glucose fermented either at 20 oC or 12 oC and samples supplemented with ASC and 0.8%- maltodextrin fermented either at 20 oC or 12 oC. In different manufacturing stages, physicochemical and sensory analyses were carried out. Furthermore, pH value was continuously measured throughout the twenty- day fermentation period. The addition of ASC and sugars and the use of different fermentation temperatures significantly (P < 0.05) affected the instrumental colour parameters of the Slavonian Kulen, but the instrumental texture parameters did not vary significantly (P > 0.05). The fermentation process was most intense in the samples supplemented with ASC and 0.8%- glucose and fermented at 20°C (a pH value drop from the initial 5.5 to 4.52). After ninety days of production, the highest sensory scores were obtained with the samples supplemented with ASC and glucose and fermented at 20° C. The results showed that, as compared to the reference samples, the addition of autochthonous starter cultures, glucose and maltodextrin and the fermentation at 20 oC shorten the fermentation and ripening time and, after 3 months of ripening, enable the achievement of optimal sensory properties, the smell, the taste, the colour and the texture specific for the traditional Slavonian Kulen thereby remaining unchanged.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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