Utjecaj Profresha na mikrobiološku ispravnost i održivost mljevenog mesa

master's thesis

• Title (english): Impact of Profresh on microbiological correctnes and sustainability of fresh mince meat
• Author: Bojana Kelečević
• Mentor: Frane Delaš (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2009-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovome diplomskom radu opisan je proces pripreme svježeg usitnjenog mesa i utjecaj Profresha - sredstva za očuvanje svježine i boje na njegovu održivost. Prikazane su korištene metode, kao i rezultati mikrobioških i kemijskih analiza (mjerenje pH vrijednosti, određivanje udjela proteina, masti i vode), te ocjene organoleptičke analize. Istraživanje je provedeno sa dva različita uzorka svježeg usitnjenog mesa od juneće i svinjske plečke sa i bez dodatka Profresha. Uzorci su čuvani deset dana pri različitim temperaturama uskladištenja: pri sobnoj temperaturi, te pri 2°C i 8°C. Proizvod mase cca. 400 g je pakiran u plastične posudice u uvijetima modificirane atmosfere (CO2 i O2). Uzorci su analizirani nakon drugog, četvrtog, šestog, osmog i desetog dana. Rezultati su pokazali da Profresh povečava trajnost i održivost mesa. Ukoliko se meso čuva pri temperaturi hladnjaka 2°C do 4°C, njegova trajnost iznosi 7 dana. Povećanjem temperature uskladištenja to vrijeme se smanjuje pa tako pri 8°C ono iznosi 4 do 5 dana, a pri 20°C 2 do 3 dana (vrijeme trajnosti odnosi se na tretirane uzorke). Senzorskom analizom istraživani tretirani uzorci su ocijenjeni bolje od netretiranih, a osim dodatka Profresha vidljvo je da velik utjecaj na senzorska svojstva ima i temperatura uskladištenja mesa.

Abstract (english)

In this graduation thesis are described process of preparing fresh mince meat and influence of Profresh (means to preserve freshness and color) on it's sustainability, used methods and resulta of microbiological and chemical analyses (pH value measurements, determination of the proteins, water and fat), as well as organoleptic evaluations. Research was conducted with two different sample of fresh mince meat (beef and pork shoulder) with and without addition of Profresh. Samples were kept 10 days on the different storage conditions: at room temperature, and at 2 ° C and 8 ° C. Product mass of ca. 400 g was packed in plastic containers in a modified atmosphere conditions (CO2 and O2). Samples were analyzed after the second, fourth, sixth, eighth and tenth day. The results showed that Profresh is improving the continuity and sustainability of meat. If the meat is kept at the temperature of refrigerator (2°C - 4°C) it's durability is 7 days. If the storage temperature increases durability time is reduced, and at 8°C this time is 4 to 5 days, and at 20°C 2 to 3 days (time of permanence relates to treated samples). Sensory analysis gave better results with the treated samples than with untreated. Also is show that storage temperature has latge impact on the sensory properties

• Keywords: mikrobiološka ispravnost; mljeveno meso; održivost svježine; Profresh; trajnost
• Keywords (english): microbiological sustainability; mince meat; sustainability of freshness; Profresh; durability
• Language: croatian
• URN:NBN: urn:nbn:hr:159:032005
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-30 13:05:54