CONTROL OF SOME QUALITY PARAMETERS IN FRANKFURTERS OF DIFFERENT MANUFACTURERS

Zadatak ovog završnog rada bio je odrediti sadržaj masti, količinu vode, pH te prisutnost mlijeka u prahu i škroba u hrenovkama različitih proizvođača dostupnih na tržištu. Određivanje udjela ukupne masti u hrani temelji se na topljivosti masti u organskim otapalima (npr. eteru, petroleteru, heksanu, benzinu, trikloretilenu i dr.) te netopljivosti u vodi. Stoga se udio ukupne masti najčešće određuje izravno gravimetrijski, nakon ekstrakcije iz hrane i uklanjanja otapala. Za maseni udio vode u hrani često se propisuju dozvoljene vrijednosti. Razlozi za ova ograničenja su standardizacija proizvoda i zaštita interesa potrošača (veći udio vode znači manji udio hranjivih sastojaka, a udio vode utječe i na teksturu, okus, izgled i trajnost hrane). Mjerenje pH vrijednosti vrlo je važno za održavanje kvalitete mesa. pH vrijednost hrane ima izravan utjecaj na rast mikroorganizama, a time i na kvalitetu i sigurnost hrane te je stoga pH vrijednost od velike važnosti u proizvodnji mesa i kobasica, ali i drugih prehrambenih proizvoda. Prilikom proizvodnje mesnih proizvoda koriste se različiti aditivi biljnog i životinjskog podrijetla u cilju poboljšanja tehnoloških i organoleptičkih svojstava mesnih proizvoda, niže cijene i povećanja profitabilnosti proizvodnje. Škrob je jedan od čestih dodataka biljnog podrijetla dok je mlijeko (kazein, sirutka, mlijeko u prahu) dodatak životinjskog podrijetla.The main aim of this work is to determinate the content of the fat, water quantity and pH, as well as the presence of powdered milk and starch in the frankfurters of different producers available on the market. The determination of the total fat content in food is based on the solubility of the fat in organic solvents (eg ether, petroleum ether, hexane, gasoline, trichlorethylene, etc.) and water insolubility. Therefore, the total fat content is usually determined directly gravimetrically, after extraction from the food and removal of the solvent. For moisture content in food is often prescribed permissible value. The reasons for these restrictions are product standardization and consumer protection (higher water content means less nutrient content, and water content also affects the texture, taste, appearance and durability of food). Measurement of the pH is very important for maintaining the quality of the meat. The pH value of food has a direct impact on the growth of microorganisms, thus on the quality and safety of food. pH value is of great importance in the production of meat and sausages, as well as other food products. Different additives of plant and animal origin are used in the production of meat products in order to improve the technological and organoleptic characteristics of meat products, lower prices and increase the profitability of production. Starch is one of the common additives of plant origin while milk (caseinate, whey, milk powder) is an additive of animal origin