Type of research: applied Duration from: 01/01/91. to 12/31/95. Papers on project (total): 0
Institution name: Prehrambeno-biotehnološki fakultet, Zagreb (58) Department/Institute: Department of Food Technology Meat and Fish Technology Address: Pierottijeva 6 City: 10000 - Zagreb, Croatia
Communication
Phone: 385 (1) 440 089
Fax: 385 (1) 418 230
Phone: 385 (1) 440 422
Phone: 385 (1) 443 884
Summary: Lately, in the assortmnet of meat products, increasing
importance is given to various types of fermented products: dry and
semidry sausages and dry cured meat products. In this production meat
(muscles and fatty tissue) is a substrate in which, due to external
factors, occur numerous processes caused or speeded up by the interaction
of the natural active ingredients of the filling and additives. A
consequence of these processes, which is directly related to kinetics of
drying, is decomposition of proteins, lipids and other chemical compounds
(sugar fermentation, formation of protein gel, colour development,
changes in microorganisms, pH water activity, redox potential, etc). All
these processes affect the properties of meat products. The aim of this
research is to study and become familiar with the factors influencing the
mechanism and dinamics of physico-chemical, biochemical and
microbiological changes during conversion of the raw filling into the
final product. This will expand the knowledge of scientific facts, and
enable advancement of the existing production, expansion of assortment,
improvement of quality and suitable presentation of products well known on
the world market, but only party in this country.
Research goals: The aim of this research is to study the influence
and interaction of basic and supplementary raw materials, and production
processes on the mechanism and dinamics of physico-chemical, biochemical
and microbiological changes occurring during conversion of the raw filling
i.e., meat, into the final fermented product. At the same time the
influence on the quality and sensory properties of the products would be
determined. The research would deal with two groups of products: fermented
sausages and fermented meats, which are only partially known and treated
in Croatia. The results of this research would contribute to improvements
in the existing and the introduction of new technology, which would ensure
an assortment of quality products in a more economical way. The scientific
contribution of this study would be the expansion of knowledge related to
kinetics of drying and processes occurring in the filling during
conversion into a final product food stuff of high biological and
nutritive value. Other information about the project.