Kontrola kakvoće mesnih konzervi

master's thesis

• Title (english): Canned meat quality control
• Author: Petra Delimar
• Mentor: Helga Medic (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: 2008-06-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Mesne konzerve su proizvodi dobiveni preradom mesa, masnog tkiva, iznutrica, ostataka vezivnog i masnog tkiva te dodatnih sastojaka, koji se nakon razlicite obrade pune i hermeticki zatvaraju u odgovarajuću ambalažu te konzerviraju postupcima pasterizacije i sterilizacije. Radi osiguranja kakvoće i zdravstvene ispravnosti, vrši se ispitivanje kemijskog sastava mesnih konzervi (bjelančevine, voda, mast, pepeo), određivanje količine dodanih aditiva (nitriti, polifosfati) te ispitivanje senzorskih svojstava. Analize su vršene na šest različitih vrsta mesnih konzervi: govedi gulaš, mesni ragu, govedi narezak, vikend doručak, jetrena pašteta, kokošja pašteta. Ispitivanje je provedeno na trideset uzoraka. Dobiveni rezultati uspoređeni su s parametrima propisanim pravilnicima za svaki određivani gotov proizvod. Nakon usporedbe potvrđeno je da proizvodi udovoljavaju njihovim zahtjevima.

Abstract (english)

Canned meat is a product made of meat, fat, offal, remains of connective and fatty tissue and other ingredients, processed and canned in appropriate packaging, and preserved by pasteurization or sterilization processes. In order to ensure quality and food safety, the approximate chemical composition of canned meat was analyzed (proteins, moisture, fat, ash). The additive quantity (nitrite, polyphosphate) is determined, and senzoric analysis is taken. Analyses were carried out on six different types of canned meat: beef goulash, meat ragout, beef slice, meat lunch, liver pâté, chicken pâté. The research was conducted on thirty samples. The results were then compared with the parameters prescribed by regulations for every analyzed meat product. After the comparison, it was confirmed that canned meat satisfies their requirements.

• Keywords: mesne konzerve; kontrola kakvoće; bjelančevine; nitriti; polifosfati
• Keywords (english): canned meat; quality control; proteins; nitrite; polyphosphate
• Language: croatian
• URN:NBN: urn:nbn:hr:159:585185
• 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: 2017-09-04 07:29:23