Utjecaj antioksidansa na održivost proizvoda od svježeg svinjskog mesa

master's thesis

• Title (english): Antioxidant effect on shelf life sustainability of fresh pork products
• Author: Ivana Špoljarec
• 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: 2011-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom istraživanju proučavan je utjecaj dva različita komercijalna sredstva za omekšavanje mesa te utjecaj tih sredstava i antioksidansa na fizikalna, kemijska, mikrobiološka i senzorska svojstva proizvoda od svježeg svinjskog mesa. Svrha istraživanja je bila ispitati imaju li dodana sredstva utjecaj na poboljšanje senzorskih svojstava proizvoda od svježeg svinjskog mesa te kako dodani antioksidans i korištena sredstva utječu na stabilizaciju boje svježeg proizvoda i na produljenje roka trajnosti proizvoda. Fizikalna svojstva praćena su mjerenjem temperature, pH, saliniteta, boje te sposobnosti vezanja vode sirovog mesa i kala pečenja u gotovom proizvodu. Uzorci kojima su dodana različita sredstva i antioksidans ili samo sredstva imali su pretežno podjednak salinitet te optimalnu temperaturu i pH što je pozitivno utjecalo na povečanje sposobnosti vezanja vode, odnosno manji postotak i eksudata i kala pečenja u odnosu na standardni proizvod. Po mjerenjima boje uzorci se nisu značajno razlikovali. Mikrobiološkom analizom je utvrđeno da sredstvo 1 i antioksidans produžuju rok trajnosti proizvoda, dok su sredstvo 2 i antioksidans skratili rok trajnosti. Ispitivanjem senzorskih svojstava utvrđeno je da potrošači primjećuju razliku između ispitivanih uzoraka i standardnog proizvoda te da su prihvatljiviji uzorci s dodacima.

Abstract (english)

In this research the effect of two different commercial materials for meat softening and the effect of those materials and antioxidant on physical, chemical, microbiological and sensory properties of fresh pork products was tested. The objective of this research was to study wheter the added materials effect on enhancement of sensory properties of fresh pork products and the effect of added antioxidant and used materials on stabilization of colour of fresh product and on the shelf life prolongation. Physical properties were observed by measuring temperature, pH, salinity, colour and water holding capacity of raw meat and cooking loss of final product. Samples with added different materials and antioxidant or just materials had predominantly equal salinity and optimal temperature and pH that had positive impact on increase of water holding capacity, with reference to minor percentage of exudate and cooking loss in relation to standard product. By measuring the colour samples did not significantly differ. Microbiological analysis determined that material 1 and antioxidant prolong shelf life, while material 2 and antioxidant reduced shelf life of the product. Testing sensory properties determined that consumers note the difference between tested samles and standard product and that the samples with add-ons are more acceptable.

• Keywords: antioksidans; sposobnost vezanja vode; eksudat; kalo pečenja; stabilizacija boje
• Keywords (english): antioxidant; water holding capacity; exudate; cooking loss; stabilization of colour
• Language: croatian
• URN:NBN: urn:nbn:hr:159:891374
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 08:55:29