The Influence of Wheat Malt Quality on Final Attenuation Limit of Wort

This paper aimed to investigate the influence of certain wheat and wheat malt quality indicators on limit of attenuation of wort (LAT). The experiment was conducted using wheats that have been proven to display the best malting properties with heightened total and soluble N and very good viscosity. Standard micromalting and brewing processes and analysis were applied. The obtained results showed that the quality of analyzed malts was satisfying. Statistical analysis determined no significant correlation between the limit of attenuation of wort and any of the other analyzed quality indicators. The lack of close correlations between indicators is probably due to the extremely complex intertwine of factors influencing the LAT, pointing to the fact that this particular indicator should be observed as separate and mainly variety-dependent

EFFECT OF ADDITION OF TREHALOSE, MALTOSE AND TWO MODIFIED STARCHES ON COLOUR AND TEXTURAL ATTRIBUTES OF CHICKEN SURIMI GELS DURING FROZEN STORAGE

Texture profile analysis (TPA) and instrumental colour parameters of chicken surimi gels after frozen storage were investigated. Chicken surimi gels were prepared from mechanically deboned chicken meat, mixed with trehalose (w = 8%), maltose (w = 8%), tapioca modified starch (MTS) (w = 8%) and barley modified starch (MBS) (w = 8%), quickly frozen and stored for 90 days s on -30oC. Instrumental colour parameters (Lightness (L*), redness (a*), yellowness (b*) and whiteness (L* − 3b*) of chicken surimi gels were significantly (P < 0,05) affected by addition of trehalose, maltose and modified starches. Highest values of lightness (L*) and whiteness showed sample mixed with MBS. Textural profile analysis (TPA) parameters, hardness and chewiness increased significantly (P < 0,05) by addition of trehalose, maltose, MBS and MTS. Cohesiveness and springiness of chicken surimi gels were also significantly (P < 0,05) affected by addition of trehalose, maltose MBS and MTS. Increase in colour and textural attributes of chicken surimi gels after frozen storage indicates possible interactions between chicken myofibrillar proteins and trehalose, maltose and modified starches

Physico - chemical and colour properties of homemade slavonian sausage

A study of physico-chemical properties and instrumental measurement of colour was carried out on seven di!erent brands of traditional Croatian homemade dry fermented sausage known as Slavonian homemade Sausage. Basic physico-chemical properties showed a large variability, except for the values of aw and pH. This can be related to diferent recipes used by di!erent producers, but on the other hand these producers follow traditional production conditions. Parameters related to colour showed little variability, especially L* and a* values. The higher variability of b* could be related to the amount of paprika used in the recipe. Some diferences in L* ,b* and a* values were significantly correlated to moisture, fat and salt content

Influence of malting procedure on the quality of hulless barley malt

This paper investigated the influence of malting procedure on quality indicators of hulless (naked) barley malt according to the recommended values for standard pale malt. The aim was to determine the optimal malting procedure in order to achieve the best results for investigated indicators in relation to the recommended values. Two domestic hulless barley varieties (Matko and GZ-184) were malted and four malting procedures were applied: (A) standard procedure – control; (B) gently intensive procedure with uniform temperature increase during germination till the end of the process; (C) moderately intensive procedure with the increase of germination temperature on the second and third day, and constant germination temperature till the end of the process; (D) procedure with sudden germination temperature decrease after the first day, and constant temperature till the end of the process. The influence of four malting procedures on soluble N content in malt, total N and soluble N ratio (Kolbach index), Hartong number, friability, extract, fine/coarse difference, colour, boiled wort colour, pH, viscosity and filterability of wort, and β-glucans were investigated. Based on obtained results, and their comparison to results reported in scientific and technical literature, the efficacy of each micromalting procedure was evaluated, considering recommended values for hulless barley malt. The results indicate that the resistance to deeper modification of grain (expressed as lower water absorption during soaking grains, and as weaker friability) are the main problem that will need to be solved in the further selection processes of domestic hulless barley varieties for malting. The intensification of the process of germination should be combined with the extension of soaking time, which should lead to improvements of friability of malt and better value for other indicators of malt quality

EFFECT OF POLYDEXTROSE AND Κ-CARRAGEENAN ON INITIAL FREEZING POINT OF CHICKEN SURIMI

Initial freezing points (Ti) of chicken surimi samples mixed with sodium tripolyphosphate (w = 0.3%), κ-carrageenan (w = 0.5 %) and different mass fractions of polydextrose (w = 1 -10%) were determined by use of differential thermal analysis (DTA). Chicken surimi was produced following a modified procedure of Dawson et al. (1988.) from broiler (Sasso, 12 weeks, 1.73 kg live wt.). Water content in chicken surimi was 84.05% before mixing with added substances. Relations between decrease of the initial freezing point (Ti) as function of mass fractions (w) of the polydextrose were determined by linear regression. Coefficients of determination R2 = 0.90 were obtained. There were differences in the Ti values for samples of chicken surimi and water solution of polydextrose as a function of the mass fraction of polydextrose calculated on the total mass of water. These findings support the assumption that polydextrose interacts with chicken surimi proteins, resulting in an increase in the mass fraction of bound water, which depresses Ti. The results are compared with results for chicken surimi with added different mass fractions of polydextrose (w = 1 -10%) but without κ-carrageenan and with Pham model for prediction Ti

Investigation of homogeneity and physicochemical characterisation of the Homemade Slavonian Sausage

The aim of this study was to investigate the homogeneity of the traditional dry-fermented sausages manufactured in small scale facilities in Eastern Croatia. The homogeneity was estimated by analysis of the physicochemical parameters of 20 di!erent brands of traditional Croatian homemade dry fermented sausage known as Homemade Slavonian Sausage. Sensory analysis and correlation analysis (multivariate method) was performed in order to check if the physicochemical di!erences found, were perceived by the sensory panel. All of that was made in order to perform an exhaustive physicochemical characterisation of the "nal product. The physicochemical results showed that sausages were heterogeneous in composition, but only the heterogeneity in fat content was signi"cantly perceived by the sensory panel. This may indicate that fat content is the most important parameter for sensory evaluation. Also, the highest negative correlation between fat content and slice surface appearance may indicate that visible fat on slice surface influence on panellist’s perception of taste and odour of sausages

Craft brewing – is it really about the sensory revolution?

The sudden craft breweries expansion currently occurring in Europe, and by that also in Croatia, has been a true conundrum. The question is why craft breweries currently undergo such intense propagation. The answers to this is not simple and has to be monitored from a few different angles: what are today’s consumer’s preferences? Why this sudden need to drink posh beer? Health wise – is it healthier to drink craft beer than industrial? The fact is that craft breweries offer beer with a story. The popularity of health benefits of moderate beer consumption, different reports in popular papers and magazines on polyphenolic and other anti-oxidative compounds that aid catching free radicals and reduce the damage they cause, contribute to the shift from industrial plane lager beer craft beer. In the eye of the scientific storm-genetic manipulation with yeast strains, and barley cultivars, water treatments, automatization, people choose simple procedures and raw materials that give them a feeling of uniqueness. This paper contributes to the knowledge of why craft breweries are taking on more and more popularity and why are consumers attracted to such products

Malting quality indicators of Croatian dual-purpose barley varieties

Malting barley varieties usually demand higher expences than feed varieties, at least as far as management practice is concerned. For this reason, many growers in Croatia search for a quality replacement of malting varieties. Croatian market allows dual-purpose varieties, but strict quality parameters have to be met in order for a variety to be recognized as a malting/feed variety. The aim of this research was to preliminary assess the malting quality of several malting, feed and multipurpose (dual or combined) malting/feed barley varieties. 11 barley varieties were grown in Osijek area during 2011: seven malting/feed (M/F), two malting (M) and two feed barley varieties (F). The suitability for the beer production was assessed according to the malting quality indicators, determined by using standard methods of analytica EBC (European Brewing Convention). As expected, both malting varieties (Vanessa and Tiffany) demonstrated the best malting quality parameters. Most of the combined malting/feed varieties were within recommended values, except Maxim, Lukas and Gazda, which showed the lowest results in friability. Considering that the results were collected and evaluated over a period of one year, this study was taken as a good pointer to future, longer lasting investigations