Utjecaj soljenja na kvalitetu sušene šunke

undergraduate thesis

• Title (english): The impact of salting on the quality of dry cured ham
• Author: Andrea Šepak
• 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: 2017-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu određivan je utjecaj soli, hranidbe (standardna ili uz dodatak žira) i spola životinja (kastrat ili nazimica) na razne fizikalno-kemijske parametre te kvalitetu gotovog proizvoda. Mjerenja su provedena na 8 različitih uzoraka kako bi se odredio osnovni kemijski sastav šunke. Određivanjem udjela vode, rezultati su pokazali kako manje soljeni uzorci vežu više vode. Metodom po Kjeldahl-u određivan je udio proteina, koji je najveći kod uzorka šunki proizvedenih od mesa nazimice, hranjene prehranom s dodatkom žira te standardno soljene. Što se tiče udjela soli, manje soljeni uzorci zadržali su manje soli u konačnom proizvodu, a najviše soli ostalo je u uzorku šunke dobivene od mesa kastrata, hranjenog standardnom prehranom. TBA testom određivan je stupanj oksidacije masnih kiselina, koji je pokazao da manje soljeni uzorci šunki imaju veći stupanj oksidacije, a rezultati su pokazali da najveći stupanj oksidacije masnih kiselina ima šunka proizvedena od mesa kastrata, hranjenog uz dodatak žira.

Abstract (english)

The goal of this paper is to determine the impact of salt, feeding and gender of animals on various parameters as well as quality of the finished product. Measurements have been conducted on 8 different samples to determine the basic chemical composition of ham. The results of determining the water content in the samples have shown that samples with less salt bind more water. Protein content was determined using Kjeldahl's method. The biggest content of protein was in the hams produced of gilts meat, which were standardly salted and fed with acorn. As far as the salt content is concerned, less salted samples retained less salt in the final product and the most salt remained in the gelding sample that was fed standard feed. Degree of oxidation of fatty acids was determined using TBA test, which showed that less salted samples have higher TBA values. The results have shown that the highest degree of oxidation f has ham produced of gelding fed with acorn supplement.

• Keywords: kemijski sastav; kvaliteta gotovog proizvoda; suha šunka; redukcija soli
• Keywords (english): chemical composition; quality of final product; dry cured ham; salt reduction
• Language: croatian
• URN:NBN: urn:nbn:hr:159:765934
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-09-25 08:03:34