Kvaliteta soli u procesu soljenja inćuna – Engraulis encrasicholus

master's thesis

• Title (english): Quality of salt in process of salting anchovies – Engraulis encrasicholus
• Author: Asia Međedović
• 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: 2005-02-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U istraživanju se pratio utjecaj količine soli, granulacije i opterećenja na meso inćuna. Korištena je količina soli od 25, 35 i 45 %, sol sitne, srednje i krupne granulacije, te opterećenje od 20, 40 i 60 kg. Malo i srednje opterećenje, 20 i 40 kg, pokazali su najbolje rezultate tijekom zrenja, dok je najveće opterećenje, 60 kg, zabilježilo loše rezultate. Koje će se opterećenje upotrijebiti ovisi o sezoni ulova i veličini ribe. Sol srednje granulacije očekivano je pokazala najbolje rezultate s obzirom na kvalitetu i izgled finalnog proizvoda te pravilno zrenje. Sol krupne granulacije zbog sporije penetracije u tkivo ribe dalo je lošije rezultate od soli sitne granulacije. Količina soli od 25% i 35% pokazala je bolje rezultate u odnosu na koli činu soli od 45%. Prevelika količina soli uzrokovala je prebrzo isušivanje površinskih slojeva ribe i time omela prožimanje ribljeg tkiva solju.

Abstract (english)

The experiment researched the effect of the salt amount, salt granulation and pressure on anchovy meat. The quantity of salt used was 25%, 35% and 45% with small, medium and large granulation of salt Pressure used was 20, 40 and 60 kg. During the ripening, low and medium pressure of 20 and 40 kg , showed the best results. Results obtained using high pressure of 60 kg was poor.The pressure one can use strongly depends on the catch season and fish size. Salt having medium granulation showed best results with respect to quality and appearance of the final product as well as a proper ripening. Because of the slower penetration into the fish tissue, salt of larger granulation gave worse results than the salt of smaller granulation. The amount of salt of 25% and 35% showed better results than the case of 45%. Too large amounts of salt added caused fast drying of the surface fish layers and consequently disturbed salt absorption of the fish tissues.

• Keywords: granulacija soli; inćun; količina soli; opterećenje; soljenje
• Keywords (english): anchovies; granulation of salt; quantity of salt; pressure; salting
• Language: croatian
• URN:NBN: urn:nbn:hr:159:827030
• 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: 2017-09-13 08:30:45