Trajnost svježeg svinjskog mesa pakiranog u modificiranu atmosferu

master's thesis

• Title (english): Shelf life of fresh pork meat packaged in a modified atmosphere
• Author: Ružica Perkušić
• Mentor: Helga Medić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2016-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti trajnost svježeg svinjskog mesa pakiranog u modificiranoj atmosferi (MAP). Ispitivani su uzorci svježeg svinjskog buta pakiranog u MAP s 70% kisika te 30% ugljikovog dioksida. Kontrolni uzorak bio je svinjski but pakiran u atmosferi zraka. Metodom kojom je određen broj ukupnih aerobnih mezofilnih bakterija je bila standardna metoda HRN ISO 4833-1:2013. Mjerena je i promjena boje uzoraka tijekom 8 dana skladištenja pomoću spektrofotometra gdje su praćeni parametri L*,a* i b*. Nakon mikrobiološke analize zaključeno je da je rok trajnosti za meso pakirano u MAP produljen za 4 dana u odnosu na kontrolni uzorak. Parametar L* koji označava svjetlinu mesa je veći za uzorak pakiran u MAP, pa je meso pakirano u modificiranoj atmosferi svjetlije. Parametar a* koji označava crvenilo meso je također veći za uzorak pakiran u modificiranoj atmosferi, kao i parametar b* koji označava žutu boju u odnosu na kontrolni uzorak.

Abstract (english)

The aim of this study was to determine the shelf life of fresh pork meat packaged in a modified atmosphere (MAP). Samples of fresh pork ham were packaged in MAP with 70% oxygen and 30% carbon dioxide. The control sample was packed in air atmosphere. The method used to determine a certain number of total aerobic mesophilic bacteria was PCA (plate count agar). The change in color of samples for 8 days of storage using the spectrophotometer was also measured. Colour parameters determined were: L*, a* and b*. After the microbiological analysis, it was concluded that the shelf life of meat packaged in MAP was extended for four days compared to the control sample. The parameter L *, which indicates the brightness of meat is higher for the sample packaged in MAP, so the meat packaged in a modified atmosphere is brighter. Parameter a* which indicates red colour is also higher for the samples packaged in a modified atmosphere, as well as the parameter b * ( yellow color).

• Keywords: svježe svinjsko meso; MAP; boja; trajnost
• Keywords (english): fresh pork; modified atmosphere; color; shelf life
• Language: croatian
• URN:NBN: urn:nbn:hr:159:640116
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-24 09:04:00