Utjecaj soli na organoleptička svojstva inćuna – Engraulis encrasicholus L.

master's thesis

• Title (english): Influence of salt on the organoleptic characteristics of anchovies – Engraulis encrasicholus L.
• Author: Maja Razum
• Mentor: Tomislav Petrak (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: 2006-02-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U istraživanju je praćen utjecaj opterećenja, količine i granulacije soli na organoleptička svojstva inćuna tijekom zrenja. Također je utvrđen dužinsko-maseni odnos, te promjene u dužini i masi inćuna nastale uslijed dekapitacije i evisceracije. Korištena je sol sitne, srednje i krupne granulacije u količini od 25, 35 i 45%, te opterećenje od 20, 40 i 60 kg. Najbolji rezultati s obzirom na promatrane organoleptičke karakteristike dobiveni su upotrebom količine soli od 25%, srednje granulacije i manjeg opterećenja (20 i 40 kg). Upotreba većeg opterećenja (60 kg) moguća je na početku zrenja zbog pozitivnog djelovanja na boju soli i zamućenost salamure, no tijekom čitavog zrenja nije preporučiva. Sol sitne granulacije dala je bolje rezultate u odnosu na sol krupne granulacije, no povećana topivost sitnijih granula može uzrokovati poremećaje u penetraciji soli i nepravilan tijek zrenja.

Abstract (english)

The experiment researched the influence of salt amount, salt granulation and pressure on the organoleptic characteristics of anchovies during the ripening period. The lenght-weight relationship and changes in lenght and weight caused by decapitation and evisceration were also determined. The granulation of salt used was small, medium and large in the amount of 25, 35 and 45%. Pressure used was 20, 40 and 60 kg. The best results in relation to the observed organoleptic characteristics were obtained by usage of salt in the amount of 25%, medium granulation and lower (20 and 40 kg) pressure. The usage of higher pressure (60 kg) is possible at the begining of the ripening period, due to its positive effect on the colour of salt and the turbidity of brine, but overall not recommendable. Salt of smaller granulation gave better results than the salt of larger granulation, but because of its increased solubility can cause disturbances in salt penetration and irregular course of ripening.

• Keywords: inćuni; količina i granulacija soli; opterećenje; organoleptičke karakteristike
• Keywords (english): anchovies; organoleptic characteristics; pressure; quantity and granulation of salt
• Language: croatian
• URN:NBN: urn:nbn:hr:159:815888
• 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: 2017-09-11 08:45:23