Utjecaj kalijeva i natrijeva laktata na održivost svježe mariniranog svinjskog mesa

master's thesis

• Title (english): Influence of potassium and sodium lactate on viability of fresh marinated pork meat
• Author: Mladen Heigl
• Mentor: Sanja Vidaček (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: 2011-04-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu proučavan je utjecaj dodatka laktata na održivost svježeg mariniranog svinjskog mesa (svinjska vratina i svinjska lopatica). Uspoređeni su uzorci svježeg mariniranog svinjskog mesa s dodatkom kalijeva laktata i natrijeva laktata s uzorcima bez dodatka laktata. Uzorci su skladišteni pri istim uvjetima, te je tijekom dva tjedna skladištenja provedena fizikalno-kemijska analiza, bakteriološka analiza i senzorska procjena. Dodatak laktata mariniranom mesu utjecao je na promjene pH vrijednosti, a neznatno je utjecao na promjenu kemijskog sastava i na peroksidni broj. Ukupni broj bakterija u uzorcima mariniranog svinjskog mesa bez dodatka laktata prelazi zakonski određenu granicu već šesti dan skladištenja, a kod uzoraka s dodatkom laktata je i jedanaesti dan skladištenja bio higijenski ispravan. Nepoželjne senzorske promjene zabilježene su kod uzoraka bez dodatka laktata. Uzorci mariniranog svinjskog mesa sa dodatkom laktata su se pokazali punovrijednima u svim senzorskim svojstvima i jedanaesti dan skladištenja. Dokazalo se da se dodatkom laktata proizvodima od mariniranog mesa, produžio rok trajanja, te su se očuvala senzorska svojstva proizvoda.

Abstract (english)

In this paper the influence of addition of lactates on the viability of fresh marinated pork meat (pork neck and pork shoulder blade) is studied. The samples of fresh marinated pork with addition of potassium lactate and sodium lactate were compared to the samples without addition of lactates. Samples were stored under the same conditions, and during the two weeks of storage physical and chemical analysis, bacteriological analysis and sensory evaluation were implemented. Addition of lactate influenced the change in pH values, with slight effect on the chemical composition and the peroxide number. Total number of bacteria in samples of marinated meat without the addition of lactates exceeded the legally prescribed limit at sixth day of storage, but the samples with the addition of lactates were within the legal limits even at the eleventh day of storage. Undesirable sensory changes were observed in samples without the addition of lactate. Samples of marinated pork meat with addition of lactates were found to be of the unchanged sensory properties on the eleventh day of storage. It is demonstrated that the addition of lactates to marinated meat products extends shelf life and preserves sensory properties of products.

• Keywords: laktati; mariniranje; svinjsko meso; održivost
• Keywords (english): lactates; marinade; pork meat; viability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:581561
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-30 09:28:59