Utjecaj dimljenja na kvalitetu sušene šunke

undergraduate thesis

• Title (english): Influence of smoking on dry cured ham quality
• Author: Katarina Pehar
• 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: 2017-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tehnološki proces proizvodnje trajnih suhomesnatih proizvoda uključuje faze soljenja ili salamurenja, sušenje, sa ili bez dimljenja i zrenje. Cilj je ovog rada prikazati kako hranidba i spol životinja te proces dimljenja utječu na fizikalno-kemijske parametre suhih šunki. Određivao se udio vode, proteina, soli, stupanj oksidacije masnih kiselina te boja. Mjerenja su provedena na osam uzoraka šunki proizvedenih od mesa svinja različitog spola i načina ishrane, te različitog trajanja dimljenja. Rezultati ukazuju da manje dimljeni uzorci suhe šunke sadrže veći udio vode i imaju manju TBA vrijednost. Također, manje dimljeni uzorci su svjetlije boje, crveniji te im je izraženiji žuti dio spektra. Najviše proteina sadrže uzorci standardno dimljene šunke proizvedene od mesa nazimica standardno hranjenih komercijalnim smjesama.

Abstract (english)

Processing of dry-cured meat products includes salting or brining and curing, drying with or without smoking and ripening. The aim of this study was to show how the feeding and the gender of the pigs as well as the smoking phase affect physical and chemical properties of the dry-cured meat products. Measured parameters included content of water, protein and NaCl, fatty acid oxidation rate and colour. The measurements were carried out on eight samples of hams produced from pigs of different gender and diet, and varying smoking regimes. Our results indicate that samples of hams produced by shorter smoking process contain higher amount of water. Correspondingly, the same samples are redder and brighter in colour with a distinctive contrast in the yellow part of the spectrum. Moreover, the same set of aforementioned samples account for lower TBA value. The highest protein content was measured in the Parma ham, produced of gilts meat and with standard smoking process.

• Keywords: dimljenje; suha šunka; svinja; žir
• Keywords (english): acorn; dried ham; smoking
• Language: croatian
• URN:NBN: urn:nbn:hr:159:087088
• 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: 2017-09-26 11:35:21