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Salaami valmistamisel kasutatavad suhkru liigid ja nende optimaalsed kogused

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Date
2022
Embargo Lift Date
10.09.2022
Author
Rebane, Lisann
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Abstract
Salaami on fermenteeritud vorst. Tavaliselt kasutatakse valmistamiseks sealiha. Päritolumaaks võib pidada Vahemeremaid, mille kaudu hakkas salaami toomine levima edasi mööda Euroopat ning Ameerika Ühendriikidesse. Tänapäeval tuntakse hulganisti erinevaid salaamivorste, näiteks Kabanoss, Chorizo, Itaalia salaami. Suhkrud on salaamides toiduks starterkultuuridele. Antud töö eesmärk on välja selgitada, kuidas mõjutavad erinevad suhkrud salaamisid ja nende omadusi. Uuringu tegemiseks valmistati üheksa salaami proovi ning neid analüüsiti kuu aja jooksul. Analüüside hulka kuulusid kaalumine, pH ja aw mõõtmine. Kõikide proovide pH jäi alla 5,2 ning aw jäi alla 0,92. Kõige madalamad pH tulemused saavutasid proovid nr 3 (4,5 g dekstroosi), 6 (4,5 g dekstroosi + 1,5 g sahharoosi) ja 9 (4,5 g dekstroosi + 1,5 g maltodekstriini). Keskmiselt kaotab salaami umbes 30-40% oma algkaalust. Kõige suurem kaalukadu oli proovil nr 4 (1,5 g dekstroosi + 1,5 g sahharoosi), mis kaotas ligikaudu 37% oma algkaalust. aw väärtus langes igal katsepäeval. Kõik katseseeria vorstid saavutasid salaamidele vajaliku pH ja aw languse ning kaalukao. Erinevate suhkrute mõjude täpsemaks hindamiseks võiks läbi viia veel sensoorse hindamise ja katsetada erinevaid starterkultuure.
 
Salami is a fermented sausage. Pork is used for its preparation. The country of origin can be considered the Mediterranean, through which the introduction of salami began to spread throughout the Europe and the United States. Today, many different salami sausages are known, such as Kabanos, Chorizo, Italian salami.Sugars are used in food for startercultures. The aim of this research was to find out, how different sugars affect salamis and their properties. Nine salami samples were prepared for analysis and analyzed over a period of one month. Analyzes included weighing, pH and aw measurements. The pH of all samples were less than 5,2 and the aw was less than 0,92. Samples No. 3 (4,5 g dextrose), 6 (4,5 g dextrose + 1,5 g sucrose) and 9 (4,5 g dextrose + 1,5 g maltodextrin) had the lowest pH results. On average, salami loses about 30-40% of its initial weight. The largest weight loss was for sample no. 4, which lost approximately 37% of its original weight. The aw value dropped every day of the test. All sausages in the test series achieved the required decrease in pH and aw for the salami and weight loss. Sensory evaluation could be carried out to assess the effects of different sugars more accurately and the use different starter cultures.
 
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http://hdl.handle.net/10492/7665
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  • 1. Bakalaureusetööd

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DSpace software copyright © 2002-2016  DuraSpace
All items in EMU digital archive DSpace are protected by original copyright, with all rights reserved, unless otherwise indicated.
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