Mastanjević Krešimir, Kovačević Dragan, Frece Jadranka, Markov Ksenija, Pleadin Jelka
University of J. J. Strossmayer in Osijek, Faculty of Food Technology Osijek, Department of Food Technology, Kuhačeva 20, HR-31000 Osijek, Croatia.
University of Zagreb, Faculty of Food Technology and Biotechnology, Laboratory for General Microbiology and Food Microbiology, Pierottijeva 6, HR-10000 Zagreb, Croatia.
Food Technol Biotechnol. 2017 Mar;55(1):67-76. doi: 10.17113/ftb.55.01.17.4688.
In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (=0.8%) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology and recipe were investigated. Physicochemical and microbiological analyses were carried out after 20 days of fermentation. Upon the completion of the production process (90 days), a sensory analysis was carried out. Furthermore, pH value was continuously measured throughout the twenty-day fermentation period. The addition of an autochthonous starter culture and sugars and different fermentation temperatures significantly (p<0.05) affected the instrumental colour and texture parameters of the Slavonian kulen. The fermentation was most intense in the samples with added autochthonous starter culture and 0.8% glucose, and fermented at 20 °C. Microbiological analysis showed that samples with added autochthonous starter culture and fermented at higher temperature contained a higher number of lactic acid bacteria and coagulase-negative staphylococci and were safe. Sensory evaluation confirmed the outcomes of physicochemical and microbiological analyses and showed differences among samples fermented at two different temperatures and with added glucose or maltodextrin and an autochthonous starter culture.
在本研究中，考察了一种分离且特性明确的本地发酵剂、葡萄糖和麦芽糊精（=0.8%）以及12℃和20℃的温度对采用传统工艺和配方生产的斯拉沃尼亚库伦香肠发酵及品质的影响。发酵20天后进行了理化和微生物分析。生产过程结束（90天）后，进行了感官分析。此外，在整个20天的发酵期内持续测量pH值。添加本地发酵剂、糖类以及不同的发酵温度对斯拉沃尼亚库伦香肠的仪器颜色和质地参数有显著（p<0.05）影响。在添加本地发酵剂和0.8%葡萄糖且在20℃发酵的样品中发酵最为强烈。微生物分析表明，添加本地发酵剂并在较高温度下发酵的样品中含有更多的乳酸菌和凝固酶阴性葡萄球菌，且是安全的。感官评价证实了理化和微生物分析的结果，并显示了在两种不同温度下发酵以及添加葡萄糖或麦芽糊精和本地发酵剂的样品之间存在差异。
