Vpliv različnih starter kultur na kakovost suhih klobas : diplomska naloga = The effect of different starters on the quality of dry-fermented sausages : graduation thesis
Meszaroš, Anja
Izdelali smo dva tipa trajnih klobas, roško in jelenovo salamo, z dodatkom treh različnih komercialnih starter kultur : Flora Carn SL, Flora Carn SP in Flora Carn S. Preučevali smo vpliv teh starter ...kultur na fizikalno - kemijske,instrumentalne in senzorične lastnosti salam med in ob koncu zorenja/sušenja. Želeli smo opredeliti tudi vpliv podaljšanega časa zorenja/sušenja na kakovost salam. Ugotovili smo, da dodane starter kulture omogočajo oblikovanje podobnih senzoričnih lastnosti salam. Vpliv dodanih starter kultur na fizikalno - kemijske lastnosti salam, predvsem na izgubo mase, aw, pH vrednost in izgubo vode, je statistično značilen. Starter kultura Flora Carn SL najhitreje in najmočneje zakisa nadev. Podaljšan čas zorenja/sušenja bistveno izboljša senzorične lastnosti salam , predvsem vonj, aromo in skupni vtis.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [A. Meszaroš], 2000
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