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Cilj ispitivanja u okviru ove doktorske disertacije odnosio se na mogućnost inaktivacije Listeria monocytogenes u fermentisanim kobasicama. Za potrebe ispitivanja proizvedene su kobasice kontaminirane sa L. monocytogenes, sa i bez dodate starter kulture. Kontrolne grupe kobasica nisu bile kontaminirane. U toku zrenja praćene su promene mikrobiološkog statusa fermentisanih kobasica i fizičko-hemijskih osobina. Za sva ispitivanja korišćene su standardne metode. U fermentisanim kobasicama užeg i šireg dijametra sa i bez dodate starter kulture u toku zrenja broj bakterija L. monocytogenes se smanjivao se posle trećeg dana zrenja. U uzorcima fermentisanih kobasica užeg dijametra, sa i bez dodate starter kulture, na kraju procesa zrenja (18. dan) nije utvrđeno prisustvo bakterija L. monocytogenes. U uzorcima fermentisanih kobasica šireg dijametra sa dodatom starter kulturom, L. monocytogenes nije izolovana 21. dana zrenja, a bez dodate starter kulture od 31. dana zrenja. Prosečan broj enterobakterija u uzorcima fermentisanih kobasica užeg dijametra, sa i bez dodate starter kulture smanjivao se od trećeg dana zrenja, a kod fermentisanih kobasica šireg dijametra od sedmog dana zrenja. Prisustvo enterobakterija nije utvrđeno u uzorcima kobasica užeg dijametra na kraju procesa zrenja (18. dan), a u uzorcima kobasica šireg dijametra 31. dana zrenja. Tokom svih dana ispitivanja broj bakterija mlečne kiseline (BMK) u fermentisanim kobasicama užeg, odnosno šireg dijametra bio je veći od broja u kobasicama bez dodate starter kulture. Broj BMK rastao je kod kobasica užeg dijametra do 14. dana, a zatim je opadao do 18. dana, dok je kod fermentisanih kobasica šireg dijametra rastao do 31. dana, a zatim opadao do 41. dana zrenja. Ukupan broj aerobnih mezofilnih bakterija u fermentisanim kobasicama užeg, odnosno šireg dijametra rastao je do 14., odnosno 31. dana zrenja, a zatim je do kraja zrenja opadao. Između ukupnog broja aerobnih mezofilnih bakterija u uzorcima fermentisanih kobasica oba dijametra tokom svih dana ispitivanja nije utvrđena razlika. Između pH vrednosti fermentisanih kobasica oba dijametra nultog i trećeg dana zrenja nije utvrđena razlika. Od sedmog dana, pa do kraja procesa zrenja u fermentisanim kobasicama oba dijametra pH vrednost kobasica sa dodatom starter kulturom bila je manja od pH vrednosti fermentisanih kobasica bez dodate starter kulture... The aim of the study under this doctoral dissertation was to address the possibility of inactivation of Listeria monocytogenes in fermented sausages. For testing purposes, sausages contaminated with L. monocytogenes were produced, with and without the starter culture added. The sausage control groups were not contaminated. Changes in the microbiological status of fermented sausages and physicochemical properties were monitored during ripening. Standard methods were used for all tests. In fermented sausages of narrower and wider diameter with and without added starter culture during ripening, L. monocytogenes decreased after the third day of ripening. In samples of fermented short-diameter sausages, with and without added starter culture, no L. monocytogenes was detected at the end of the ripening process (day 18). In specimens of broad-diameter fermented sausages with added starter culture, L. monocytogenes was not isolated on day 21 of ripening, and without added starter culture from day 31 of ripening. The average number of enterobacteria in narrower diameter fermented sausage samples, with and without added starter culture, decreased from the third day of ripening, and in fermented sausages of wider diameter from the seventh day of ripening. The presence of enterobacteria was not detected in narrow-diameter sausage specimens at the end of the ripening process (day 18) and in broad-diameter sausage samples on the 31st day of ripening. During all test days, the number of lactic acid bacteria (LAB) in the fermented sausages of narrower or wider diameter was greater than the number in sausages without added starter culture. LAB number increased in narrower diameter sausages by day 14, then decreased by day 18, whereas in fermented sausages of wider diameter, it increased by day 31 and then decreased by day 41. The total number of aerobic mesophilic bacteria in the fermented sausages of narrower or wider diameter increased to the 14th and 31st day of ripening, and then decreased until the end of ripening. No difference was found between the total number of aerobic mesophilic bacteria in fermented sausage samples of both diameters during all test days. No difference was found between the pH values of fermented sausages of both diameters on zero and third day...

Čajna kobasica je verovatno najzastupljenija kobasica iz grupe fermentisanih (sirovih) kobasica na tržištu republika bivše SFR Jugoslavije. S obzirom na to da se nadev ove kobasice puni u creva užeg dijametra, proizvodni proces nije dug i omogućava proizvođačima brz obrt uloženog kapitala. Kobasica je jedinstvenog, blagog ukusa, dobro i lako se narezuje i prihvatljiva je za većinu potrošača. U radu su prikazane najčešće biološke i hemijske opasnosti koje se vezuju za ovu vrstu kobasice kao i pokazatelji kvaliteta ove kobasice koji su definisani propisima. Tea sausage is probably the most common sausage from the group of fermented (raw) sausages on the market in the republics of former Yugoslavia. Since the filling of the sausage is stuffed into the casings of narrow diameter, the production process is not long and allow the manufacturers a quick turnover of invested capital. Tea sausage has a unique, mild taste, it has good cutting and slicing characteristics and it is acceptable to most consumers. The paper describes the most common biological and chemical hazards that are associated with this type of sausage and the sausage quality indicators defined by regulations.

The study examined the fatty acid profile of fermented sausages in which one part of backfat (making up 5%, 7% and 9% of the control treatment formulation) was replaced with flaxseed oil pre-treated with alginate and soy protein isolate. Increase in the content of pre-treated flaxseed oil had a significant effect on the fatty acid profile, which progressively changed with the increase of the oil content: saturated fatty acid content, content of oleic and total monounsaturated fatty acids were significantly lower while the content of α-linolenic acid increased multiple times (15–40 times) with the addition of flaxseed oil. Fermented sausages with flaxseed oil had significantly favorable PUFA/SFA and n-6/n-3 ratios. U ovom ogledu ispitivan je sastav masnih kiselina fermentisanih kobasica kod kojih je deo čvrstog masnog tkiva (ČMT, koje čini 5, 7 i 9% nadeva) zamenjen lanenim uljem pripremljenim kao alginatni gel i emulzijom sa izolatom proteina soje. Zamena dela ČMT-a lanenim uljem imala je značajan uticaj na sastav masnih kiselina koji se progresivno menjao sa povećanjem sadržaja ulja: sadržaj zasićenih masnih kiselina, oleinske i ukupnih mononezasićenih masnih kiselina je značajno smanjen dok je sadržaj α-linolenske kiseline višestruko veći (15–40 puta) kod varijanti s lanenim uljem. Fermentisane kobasice sa lanenim uljem imale su značajno povoljnije odnose PUFA/SFA i n-6/n-3.

The study examined the impact of the replacement of backfat with linseed oil on the sensory characteristics of fermented sausages. The oil was added as alginate gel and as emulsion with soy protein isolate. The content of the oil replacing backfat was around 5%, 7% and 9% of the batter. Increase the oil content and the manner of preparation did not influence the appearance and surface color. As for cut appearance, color, odor and taste grades declined progressively with the increase in the oil content. During storage, changes were mostly of the same intensity as in control. Content of linseed oil higher than 5% can negatively impact the acceptability of fermented sausages. U ovom ogledu ispitivan je uticaj zamene čvrstog masnog tkiva (ČMT) lanenim uljem na senzorna svojstva fermentisanih kobasica. Ulje je dodato kao alginatni gel i kao emulzija sa izolatom proteina soje. ČTM je zamenjen tako da u nadevu sadržaj ulja bude oko 5%, 7% i 9%. Povećanje zamenjenog dela ČMT-a i način pripreme generano nisu uticali na izgled na preseku i boju površine. Međutim, u pogledu izgleda na preseku, boje na preseku, mirisa i ukusa ocene su sa povećanjem sadržaja ulja progresivno bile manje. Tokom skladištenja promene uglavnom nisu bile većeg intnziteta od kontrole. Veći sadržaj lanenog ulja od 5% u nadevu feremnisanih kobasica može negativno da utiče njihovu prihvatljivost.

Cilj ispitivanja ove doktorske disertacije odnosio se na mogućnosti inaktivacije Yersinia enterocolitica u fermentisanim kobasicama. Za potrebe eksperimenta proizvedene su kobasice kontaminirane sa Yersinia enterocolitica, sa i bez dodate starter kulture. Kontrolne grupe kobasica nisu bile kontaminirane a proizvedene su takođe sa i bez dodate starter kulture. U toku zrenja praćene su promene mikrobiološkog statusa fermentisanih kobasica i fizičko- hemijskih osobina. Za sva ispitivanja korišćene su standardne metode. U fermentisanim kobasicama užeg i šireg dijametra sa i bez dodate starter kulture u toku zrenja broj bakterija Y. enterocolitica se smanjivao. Broj bakterija Y. enterocolitica bio je svih dana ispitivanja statistički značajno manji u uzorcima kobasica kojima je dodata starter kultura. U uzorcima kobasica užeg dijametra dvanaestog dana, a u uzorcima kobasica šireg dijametra dvadesetpetog dana zrenja nije utvrđeno prisustvo Y. enterocolitica. Prosečan broj enterobakterija u toku zrenja u uzorcima fermentisanih kobasica užeg i šireg dijametra se statistički značajno smanjivao i bio je izraženiji u uzorcima kobasica kontrolne i ogledne grupe sa dodatkom starter kultura. Kod kobasica užeg dijametra enterobakterije nisu dokazane dvanaestog dana, kao i na kraju procesa zrenja, a u uzorcima kobasica šireg dijametra enterobakterije nisu dokazane dvadesetpetog dana, kao i na kraju procesa zrenja. Prosečan broj aerobnih mezofilnih bakterija u uzorcima fermentisanih kobasica užeg, odnosno šireg dijametra je statistički značajno rastao do dvanaestog, odnosno do osamnaestog dana zrenja, a zatim se do kraja procesa zrenja statistički značajno smanjivao. Kao i kod broja aerobnih mezofilnih bakterija, tako je i broj bakterija mlečne kiseline u uzorcima fermentisanih kobasica užeg, odnosno šireg dijametra, statistički značajno rastao do dvanaestog, odnosno do osamnaestog dana zrenja, a zatim se do kraja procesa zrenja statistički značajno smanjivao. Vrednost pH svih ispitivanih grupa uzoraka fermentisanih kobasica se u toku procesa zrenja statistički značajno smanjivala i na kraju zrenja bila je statistički značajno niža u uzorcima kobasica šireg dijametra, odnosno kod uzoraka kobasica kod kojih su korišćene starter kulture. U toku procesa zrenja, kontrolnih i oglednih grupa uzoraka fermentisanih kobasica užeg i šireg dijametra aw vrednost se statistički značajno smanjivala i bila je manja u uzorcima kobasica u kojima su korišćene starter kulture. Na kraju proizvodnog procesa uzoraka fermentisanih kobasica kontrolnih, odnosno oglednih grupa, kobasica užeg i šireg dijametra nisu utvrđene značajnije razlike između ispitivanih hemijskih parametara kvaliteta kobasica. The aim of these doctoral dissertation concerned the possibility of inactivation of Yersinia enterocolitica in fermented sausages. For the purposes of the experiment produced sausages contaminated with Yersinia enterocolitica, with and without add starter culture. Control groups of sausages were not contaminated and are also produced with and without add starter culture. During ripening are accompanied by changes in the microbiological status of sausage and physical-chemical properties. For all tests, the standard method. The fermented sausages narrower and wider diameter with and without add starter culture during the ripening bacteria Y. enterocolitica decreased. The number of bacteria Y. enterocolitica was all the days of tests statistically significantly lower in samples of sausages which added starter cultures. In samples of sausages inner diameter of the twelfth day, and in samples of sausages wider diameter twenty-fifth day of ripening were not confirmed Y. enterocolitica. The average number of enterobacteria during ripening in samples of fermented sausages narrower and wider diameter significantly decreased and was more pronounced in samples of sausages control and experimental group with the addition of starter cultures. When the inner diameter of the sausage enterobacteria not proven the twelfth day, and at the end of the ripening process, and in samples of sausages wider diameter enterobacteria not proven twenty-fifth day as well as at the end of the ripening process. Average number of aerobic bacteria in samples of fermented sausages narrower, or wider diameter was significantly increased to twelve, or eighteen days to maturity, and then by the end of the ripening process significantly decreased. As with the aerobic mesophilic bacteria, so the number of lactic acid bacteria in samples of fermented sausages narrower, or wider diameter, significantly increased to twelve, or eighteen days to maturity, and then by the end of the ripening process significantly decreased. The pH value of all the tested groups of samples of fermented sausages during the ripening process significantly decreased at the end of ripening was significantly lower in samples of sausages wider diameter, or in samples of sausages in which the starter cultures used. During the ripening process, the control and experimental groups of samples of fermented sausages narrower and wider diameter aw value is significantly decreased and was lower in samples of sausages which were used starter culture. At the end of the production process control of samples of fermented sausages, and experimental groups, sausage narrower and wider diameter were no significant differences between the chemical parameters of the quality of sausages.

The production of fermented sausages in households in our region has a long tradition, especially in Vojvodina and in some parts of Serbia (Sandžak, Zlatibor, Pirot). In this experiment, the impact of the selected casings (natural and artificial) of different diameters (broader or narrower) produced in the traditional way (uncontrolled conditions), used in the production of fermented sausages, on the microbiological status (total number of bacteria, total number of lactic acid bacteria, the total number of enterobacteria) and changes of physical properties (pH and water activity). The results show that the microbiological status depended on the diameter of fermented sausages, wherein the total number of bacteria at the end of the ripening was significantly higher in the sausage of a wider diameter as compared to the smaller diameter of the sausage. The average total number of lactic acid bacteria increased during the ripening process, and at day 31 of the testing statistically significant difference between the examined groups of sausages were determined. At the end of the manufacturing process, the smaller diameter sausages had higher pH value as compared to sausages of a wider diameter. The average value of water activity had a trend of decline among all groups of fermented sausages during the manufacturing process. The production of traditional fermented sausages, despite uncontrolled conditions, is justified not only because of the quality of these products, but also because of the authentic production which is an integral part of the tradition of our people. Proizvodnja fermentisanih kobasica u domaćinstvima na našim prostorima ima dugu tradiciju, posebno u Vojvodini, ali i u pojedinim delovima Srbije (Sandžak, Zlatibor, Pirot). U ovom ogledu je ispitan uticaj izbora omotača (prirodni i veštački) fermentisanih kabasica različitih dijametara (uži i širi) proizvedenih na tradicionalan način (nekontrolisani uslovi) na mikrobiološki status (ukupan broj bakterija, ukupan broj bakterija mlečne kiseline, ukupan broj enterobakterija) i promene fizičkih osobina (pH vred- nost i aktivnost vode). Rezultati pokazuju da je mikrobiološki status zavisio od dijametra fermentisanih kobasica, pri čemu je ukupan broj bakterija na kraju zrenja bio statistički značajno veći kod kobasica šireg dijametra u odnosu na kobasice užeg dijametra. Prosečan ukupan broj bakteija mlečne kiseline je rastao tokom procesa zrenja, gde su 31. dana ispitivanja utvrđene statistički značajne razlike između poređenih grupa kobasica. Na kraju proizvodnog procesa, kobasice užeg dijametra su imale višu vrednost pH u odnosu na kobasice šireg dijametra. Prosečna vrednost aktivnosti vode je imala trend opadanja kod svih ispitivanih grupa fermentisanih kobasica, tokom proizvodnog procesa. Proizvodnja tradicionalnih fermentisanih kobasica proizvedenih u domaćinstvu i pored nekontrolisanih uslova, ima svoja opravdanja, ne samo zbog kvaliteta ovih proizvoda, već i zbog autentične proizvodnje koja je sastavni deo tradicije našeg naroda.

The most important quality parameters of functional fermented, cooked and liver sausages are presented. Experimental fermented sausages included: a) conventional fermented sausage, b) functional fermented sausage with 2% inulin powder, c) functional fermented sausage with 4% inulin suspension and d) functional fermented sausage with 8% inulin suspension. All fermented sausages contained probiotic strain Lactobacillus casei LC 01. Experimental cooked sausages included: a) conventional cooked sausage, b) functional cooked sausage with inulin suspension, c) functional cooked sausage with flaxseed/rapeseed oil and d) functional cooked sausage with inulin suspension and flaxseed/rapeseed oil. Experimental liver sausages were: a) conventional liver sausage and b) functional liver sausage with inulin suspension. The obtained results show that functional fermented sausages have lower pH (4.77 - 4.93) and aw (0.89 - 0.90) values then the conventional sausage (pH = 5.18; aw = 0.93). Functional fermented sausages contain more proteins (24.2-24.5%) and less fat (24.4 - 29.7%) then conventional sausage (proteins = 20.9%; fat = 32.4%). The content of functional ingredients such as inulin and pea fiber (4.1-5.7%), in functional fermented sausages as well as higher number of probiotic strain Lactobacillus casei 01 (8.3-8.5 log cfu/g) than in conventional cooked sausage (8.1 log sfu/g) supports their functional potential. Addition of inulin (both in powder and suspension) and pea fiber improves the appearance, cut surface appearance and texture, but affects the colour of fermented sausages. Addition of 8% inulin suspension affects the odour and taste of fermented sausages. Cooked sausages with inulin suspension contain more water (63%) and less fat (22-23%) than conventional sausage (water - 60%; fat - 25.3%) and sausage containing flaxseed/rapeseed oil (water - 59%; fat - 26%). Protein content is similar in all experimental cooked sausages (10.2 -10.4%). Cooked sausages produced with inulin suspension contain 3.0-3,1% inulin. Sausages produced with flaxseed/rapeseed oil contain more polyunsaturated fatty acids (PUFA), (18.4 - 20.9% of total fatty acid content) and much more favourable omega-6/omega-3 fatty acid ratio (1,6 -2,5) then sausages produced without these oils (PUFA - 11.9-12.1%; omega-6/omega-3 - 22.3 -22.9). Despite the high content of polyunsaturated fatty acids,( TBARS) value in all experimental cooked sausages was 0.00 mg MAL/kg. Addition of flaxseed/rapeseed oil in the amount of 6% affects colour, odour and taste and texture of cooked sausages, but not the appearance and cut surface appearance of the product. Functional liver sausage contains less water (42.5%) and fat (43.6%) than the conventional cooked sausage (water = 44.3%; fat = 44.0%), but protein content is similar in both products (9.0-9.1%). Functional liver sausage contains 3.1% dietary fibre (inulin and pea fiber) which supports its functional potential. Sensory properties of functional liver sausage are rated excellent at the scale from 1 to 5 (average rating 5.0). On the contrary, some sensory properties of the conventional liver sausage were rated somewhat lower (odour and taste 4.8 and texture/juiciness 4.6). U radu su prikazani važniji parametri kvaliteta funkcionalnih fermentisanih, kuvanih i jetrenih kobasica. Proizvedene su sledeće eksperimentalne fermentisane kobasice: a) konvencionalna fermentisana kobasica, b) funkcionalna fermentisana kobasica sa 2% inulina u prahu, c) funkcionalna fermentisana kobasica sa 4% suspenzije inulina i d) funkcionalna fermentisana kobasica sa 8% suspenzije inulina. Sve fermentisane kobasice sadržale su probiotski soj bakterije Lactobacillus casei LC 01. Eksperimentalne barene kobasice uključivale su sledeće proizvode: a) konvencionalna barena kobasica, b) funkcionalna barena kobasica sa suspenzijom inulina, c) funkcionalna barena kobasica sa lanenim/repičinim uljem i d) funkcionalna barena kobasica sa suspenzijom inulina i lanenim/repičinim uljem. Iz grupe jetrenih kobasica proizvedene su: a) konvencionalna jetrena kobasica i b) jetrena kobasica sa suspenzijom inulina. Rezultati pokazuju da funkcionalne fermentisane kobasice imaju nižu pH (4,77-4,93) i aw (0,89-0,90) vrednost nego konvencionalna kobasica (pH = 5,18; aw = 0,93). Funkcionalne fermentisane kobasice sadrže više proteina (24,2-24,5%) i manje ukupne masti (24,4- 29,7%) nego konvencionalna kobasica (proteini = 20,9%; ukupna mast = 32,4%). Sadržaj funkcionalnih sastojaka kao što su inulin i vlakna graška u količini 4,1-5,7% u funkcionalnim fermentisanim kobasicama kao i veći broj probiotske bakterije Lactobacillus casei 01 (8,3-8,5 log cfu/g) nego u konvencionalnoj kobasici (8,1 log sfu/g) ide u prilog njihovom funkcionalnom potencijalu. Dodatak inulina (kako u obliku praška tako i u obliku suspenzije) i vlakana graška utiče pozitivno na spoljašnji izgled, izgled preseka i teksturu ali nepovoljno utiče na boju fermentisanih kobasica. Dodatak suspenzije inulina u količini od 8% nepovoljno utiče na miris i ukus fermentisanih kobasica. Barene kobasice sa suspenzijom inulina sadrže više vode (63%) i manje ukupne masti (22-23%) nego konvencionalna barena kobasica (voda = 60%; ukupna mast = 25,3%) i kobasice koja sadrži laneno/repičino ulje (voda = 59%; ukupna mast = 26%). Sadržaj proteina je sličan kod svih eksperimentalnih barenih kobasica i iznosi od 10,2 do 10,4%. Barene kobasice proizvedene sa suspenzijom inulina sadrže 3,0 - 3,1% inulina. Kobasice koje su proizvedene sa lanenim/repičinim uljem sadrže više polinezasićenih masnih kiselina (PUFA) (18,4 - 20,9% od ukupnog sadržaja masnih kiselina) i znatno povoljniji odnos omega-6 i omega-3 masnih kiselina (1,6-2,5) nego kobasice koje su proizvedene bez dodatka ovih ulja (PUFA = 11,9 - 12,1%; omega-6/omega-3 = 22,3 - 22,9). Uprkos visokom sadržaju polinezasićenih masnih kiselina, TBARS-vrednost kod svih eksperimentalnih barenih kobasica iznosi 0,00 mg MAL/kg. Dodatak lanenog/repičinog ulja u količini od 6% nepovoljno utiče na boju, aromu i teksturu barenih kobasica, ali ne i na spoljašnji izgled i izgled preseka proizvoda. Funkcionalne jetrene kobasice sadrže manje vode (42,5%) i ukupne masti (43,6%) nego konvencionalna barena kobasica (voda = 44,3%; ukupna mast = 44,0%) ali je sadržaj proteina sličan kod oba proizvoda (9,0-9,1%). Funkcionalne jetrene kobasice sadrže 3,1% dijetnih vlakana (inulin i vlakna graška) što ide u prilog njihovom funkcionalnom potencijalu. Senzorna svojstva funkcionalnih jetrenih kobasica su ocenjena maksimalnom ocenom na skali od 1 do 5 (prosečna ocena 5,00). Na suprot tome, neka senzorna svojstva konvencionalne jetrene kobasice su nešto lošija (miris i ukus 4,8 i tekstura/sočnost 4,6).

The paper presents investigations of fatty acids content, hydrolytic and oxidative changes in fats of conventional fermented sausage, fermented sausage with palm fat, functional fermented sausage and functional fermented sausage with palm fat. Content of some fatty acids is proportional to the share of fatty tissue and palm fat in the product. Fermented sausages with palm fat have higher content of palmitic acid, while sausages with fatty tissue show higher content of stearic acid. Oleic acid content is higher in fats of sausages with palm fat; content of linolic acid is higher in fats of fermented sausages with pork fatty tissue. Content of trans-fatty acids in fermented sausages with palm fat is one hundred times higher compared to sausages containing pork fatty tissue. Total content of saturated fatty acids is higher in fats of fermented sausages with palm fat. However, total content of unsaturated fatty acids is almost equal in sausages with palm fat and sausages with pork fatty tissue. Fats of fermented sausages with palm fat contain more monounsaturated fatty acids, while fats of fermented sausages with pork fatty tissue contain more polyunsaturated fatty acids. Content of monounsaturated fatty acids is about 3.9 times higher in fermented sausages with palm fat and about 3.3 times higher in fermented sausages with pork fatty tissue, then the content of polyunsaturated fatty acids. The ratio of saurated and unsaturated fatty acids is lower in fats of sausages with pork fatty tissue while the ratio of polyunsaturated and saturated fatty acids is higher in the same type of sausages. Hydrolytic and oxidative changes of fats are less pronounced in fermented sausages with palm fat and in functional fermented sausages containing dietary fibers. Oxidative changes in fats during storage are less pronounced in vacuum-packed fermented sausages. Usage of preparations of microincapsulated omega-3 fatty acids does not influence changes in fats of fermented sausages. U radu su ispitivani sadržaj masnih kiselina, hidrolitičke i oksidacione promene masti konvencionalne fermentisane kobasice, fermentisane kobasice sa palminom masti, funkcionalne fermentisane kobasice i funkcionalne fermentisane kobasice sa palminom masti. Sadržaj pojedinih masnih kiselina srazmeran je učešću masnog tkiva i palmine masti u proizvodu. Fermentisane kobasice sa palminom masti sadrže više palmitinske kiseline, a fermentisane kobasice sa masnim tkivom sadrže više stearinske kiseline. Sadržaj oleinske kiseline veći je u mastima fermentisanih kobasica sa palminom masti, a sadržaj linolne kiseline veći je u mastima fermentisanih kobasica sa masnim tkivom svinja. Sadržaj transmasnih kiselina kod fermentisanih kobasica sa palminom masti je stotinu puta veći nego u fermentisanim kobasicama sa masnim tkivom svinja. Ukupan sadržaj zasićenih masnih kiselina veći je u mastima fermentisanih kobasica sa palminom masti, ali je ukupan zadržaj nezasićenih masnih kiselina u mastima fermentisanih kobasica sa masnim tkivom svinja i palminom masti gotovo isti. Masti fermentisanih kobasica sa palminom masti sadrže više mononezasićenih masnih kiselina, a masti fermentisanih kobasica sa masnim tkivom svinja više polinezasićenih masnih kiselina. Sadržaj mononezasićenih masnih kiselina je u mastima fermentisanih kobasica sa palminom masti oko 3,9 puta veći, a u mastima fermentisanih kobasica sa masnim tkivom oko 3,3 puta veći od sadržaja polinezasićenih masnih kselina. U mastima fermentisanih kobasica sa masnim tkivom svinja manji su odnosi između sadržaja zasićenih i nezasićenih masnih kiselina, a veći između sadržaja polinezasićenih i zasićenih masnih kiselina. U fermentisanim kobasicama sa palminom masti, kao i kod funkcionalne fermentisane kobasice koja sadrži dijetna vlakna, slabije su izražene hidrolitičke i oksidacione promene masti. Oksidacione promene masti za vreme skladištenja manje su izražene kod vakuum-pakovanih fermentisanih kobasica. Upotreba preparata mikroinkapsulisanih omega-3 masnih kiselina ne utiče na promene masti fermentisanih kobasica.

This paper presents the investigation of certain parameters pH value, colour, firmness and overall sensory quality of functional and conventional fermented sausages. The experiments that were carried out included the manufacture and investigation of fermented sausages with the following composition: 1) conventional fermented sausage (pork and beef of 1st category 75%, and firm fatty tissue 25%), 2) fermented sausage with palm fat (pork and beef of 1st category 80% and palm fat 20%), 3) functional fermented sausage (pork and beef of 1st category 75%, pork back fat 20%, oligofructose 2.5% and green peas fibers 2.5%), 4) functional fermented sausage with palm fat (pork and beef of 1st category 80%, palm fat 15% oligofructose 2.5% and green peas fibers 2.5%). The composition of fermented sausages has been standardized according to approximately equal total fat content. To the each kg of filling, 28.0 g of nitrite salt, 1.5 g of decstrose, 4.0 g of saccharose and 4.0 g of spices mixture. Probiotic bacteria Lactobacillus casei LC 01 was used as starter culture. Functional fermented sausages had the addition of 2.5 g of omega-3 fatty acids per 1 kg of filling. In this case, Lactobacillus casei LC 01 was also used as starter culture. Each batch was 40 kg. After stuffing into collagen casings, of 60 mm diameter, the fermented sausages were subjected to ripening process on temperatures decreasing from 26°C to 15°C during 21 days. The experiments were repeated three times. Determination of pH value was carried out using digital pH-meter with combined electrodes suitable for meat products. Color was determined according to CIE L*, a*, b* system with the instrument Chromameter CR-400. The firmness was measured using Instron 4301 by measuring of cutting force and penetration force. Overall sensorical quality was determined with the method of modified 5-point scoring system (5=exceptional, 1=unacceptable). The results were evaluated statistically by determination of mean measures of variation and statistical significance. pH value of functional fermented sausage and functional fermented sausage with palm fat decreases more rapidly during ripening resulting in lower values comparing to conventional fermented sausage and sausage with palm fat. The surface of fermented sausages with palm fat is darker (lower L*-value) and the share of yellow hue (b*-value) is higher compared to fermented sausages with pork back fat. On the cut-surface of fermented sausages with palm fat significantly higher share of yellow hue can be observed (b*-value), while higher share of red hue (a*-value) can be measured on the cut-surface of functional fermented sausage. The firmness of functional fermented sausage with palm fat, fermented sausage with palm fat and functional fermented sausage, expressed as cutting and penetration forces, is significantly higher than the firmness of conventional products. Although the sensory properties of functional fermented sausage and functional fermented sausage with palm fat differ from other fermented sausages, they still have high sensory quality. The highest score for overall sensory quality had functional fermented sausage, then functional sausage with palm fat and conventional fermented sausage, while fermented sausage with palm fat was evaluated with the lowest grade. . U radu su prikazani rezultati ispitivanja pH vrednosti, boje, čvrstoće i ukupnog senzorskog kvaliteta funkcionalnih i konvencionalnih fermentisanih kobasica. U eksperimentima su spravljane i ispitivane fermentisane kobasice navedenog sastava: 1) konvencionalna fermentisana kobasica (svinjsko i goveđe meso prve kategorije 75 posto i čvrsto masno tkivo 25 posto), 2) fermentisana kobasica sa palminom masti (svinjsko i goveđe meso prve kategorije 80 posto i palmina mast 20 posto), 3) funkcionalna fermentisana kobasica (svinjsko i goveđe meso prve kategorije 75 posto, čvrsto masno tkivo 20 posto, oligofruktoza 2,5 posto i dijetna vlakna graška 2,5 posto, 4) funkcionalna fermentisana kobasica sa palminom masti (svinjsko i goveđe meso prve kategorije 80 posto, palmina mast 15 posto, oligofruktoza 2,5 posto i dijetna vlakna graška 2,5 posto. Sastav fermentisanih kobasica je standardizovan prema približno jednakom sadržaju ukupne masti. Na jedan kilogram nadeva dodato je 28,0 g nitritne soli za salamurenje, 1,5 g dekstroze, 4,0 g saharoze i 4,0 g začina. Kao starter kultura korišćena je probiotska bakterija Lactobacillus casei LC 01. Funkcionalnim fermentisanim kobasicama je na 1 kg nadeva dodato 2,5 g preparata omega-3 masnih kiselina. Kao starter kultura korištena je probiotska bakterija Lactobacillus casei LC 01. Masa svake šarže bila je 40 kilograma. Posle punjenja u kolagene omotače prečnika 60 mm, fermentisane kobasice su podvrgavane zrenju na temperaturama koje su se smanjivale od 26 do 15 oC u trajanju od 21 dan. Eksperimenti su ponavljani tri puta. Vrednost pH je ispitivana digitalnim pH-metrom sa kombinovanom elektrodom za proizvode od mesa; boja po CIE L*, a*, b*sistemu određivana je aparatom Chromameter CR-400; čvrstoća je određivana aparatom Instron 4301, merenjem sile presecanja i sile penetracije. Ukupan senzorski kvalitet određivan je metodom korigovanog petobalnog bod sistema (5 = izuzetan, 1 = neprihvatljiv). Rezultati ispitivanja su obrađivani statistički, određivanjem srednje vrednosti, mera varijacije i statističke značajnosti. Vrednost pH funkcionalne fermentisane kobasice i funkcionalne fermentisane kobasice sa palminom masti brže se smanjuje za vreme zrenja i manja je nego pH konvencionalne fermentisane kobasice i kobasice sa palminom masti. Površina fermentisanih kobasica sa palminom masti je tamnija (manja L*-vrednost) i u njoj je značajno veći udeo žute boje (b*-vrednost), nego kod fermentisanih kobasica sa masnim tkivom. Na preseku fermentisanih kobasica sa palminom masti značajno je veći udeo žute boje (b*-vrednost), a na preseku funkcionalne fermentisane kobasice značajno je veći udeo crvene boje (a*-vrednost). Čvrstoća funkcionalne fermentisane kobasice sa palminom masti, fermentisane kobasice sa palminom masti i funkcionalne fermentisane kobasice, izražena silom presecanja i silom penetracije, značajno je veća nego čvrstoća konvencionalnih proizvoda. Funkcionalna fermentisana kobasica i funkcionalna fermentisana kobasica sa palminom masti, iako se po svojim senzorskim osobinama razlikuju od drugih fermentisanih kobasica, poseduju visok senzorski kvalitet. Najveću ocenu za ukupan senzorski kvalitet dobila je funkcionalna fermentisana kobasica, zatim funkcionalna kobasica sa palminom masti i konvencionalna fermentisana kobasica, a najslabije je ocenjena fermentisana kobasica sa palminom masti. .

in this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of first class pork and beef meat (75-80%), lard and vegetable fats, with the addition of inulin, fibers, omega - 3 fatty acids andprobiotic starter cultures contain 24% protein and 30% fat. Their energetic value is smaller by 400kJ (95 kcal/100 g) compared to traditional ones. By replacing the pork fat with palm fat a favorable relationship between saturated and unsaturatedfatty acids content is obtained. Palm fat, supplied in a quantity of up to 15% changes to a certain degree the color of fermented sausages and gives them a degree of firmness and consistency. In functional fermented sausages the probiotic bacteria Lactobacillus casei LC 01 reaches values above 8.0 log cfu/g and it ferments sugars thus creating optimal conditions for ripening. A superior composition, as well as the presence of probiotics, inulin, fibers and omega - 3 fatty acids makes this product a foodstuff of high nutritional value with a high potential to have positive effects on human health status. . U radu su prikazani rezultati ispitivanja nekih parametara kvaliteta i nutritivne vrednosti funkcionalnih fermentisanh kobasica. Funkcionalne fermentisane kobasice, dobijene od svinjskog i goveđeg mesa prve kategorije (75-80 posto), masnog tkiva svinja i biljne masti, uz dodatak inulina, vlakana, omega-3 masnih kiselina i probiotske starter kulture, sadrže 24postoproteina i do 30 posto masti, a energetska vrednost manja je za oko 400kJ (95 kcal/100g) nego konvencionalnih. Zamenom masnog tkiva svinja palminom masti postiže se povoljniji odnos između sadržaja nezasićenih i zasićenih masnih kiselina. Palmina mast u količini do 15 posto u izvesnom stepenu menja, ali ne utiče negativno na boju fermentisanih kobasica i daje proizvodima čvrstoću i konzistenciju. U funkcionalnim fermentisanim kobasicama probiotska bakterija Lactobacillus casei LC 01 dostiže broj veći od 8,0 log cfu/g, fermetiše šećere i stvara povoljne uslove za zrenje. Povoljan sastav, kao i prisustvo probiotika, inulina, vlakana i omega-3 masnih kiselina, čini funkcionalne fermentisane kobasice kvalitetnom namirnicom visoke biološke vrednosti, koja poseduje značajan potencijal da pozitivno utiče na zdravlje ljudi. .