Utjecaj tehnološkog procesa proizvodnje na profil arome suhe šunke

master's thesis

• Title (english): Influence of different processing methods on dry-cured ham aroma profile
• Author: Ivona Sivrić
• 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: 2017-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovoga rada bio je odrediti kako tehnološki proces proizvodnje (hranidba, udio soli, trajanje dimljenja) utječe na hlapljive spojeve suhe šunke. Hlapljivi spojevi arome određeni su koristeći mikroekstrakciju na čvrstoj fazi (SPME) i plinsko kromatografsko-masenu spektrometriju (GC-MS). Analizom su utvrđene razlike u sastavu i udjelu hlapljivih tvari navedenih uzoraka suhe šunke. U radu je opisan tehnološki proces proizvodnje suhe šunke koji direktno utječe na okus i aromu konačnog proizvoda. Najzastupljenije grupe spojeva u suhoj šunki su: aldehidi, fenoli, alkoholi i ketoni. Osim hlapljivih spojeva nastalih lipolizom i proteolizom u aromi suhe šunke značajni su terpeni koji potječu od začina koji se dodaju tijekom tehnološkog procesa proizvodnje, dok su fenolni spojevi karakteristični za dimljene suhe šunke jer jedna od faza proizvodnje uključuje dimljenje. Pored konzervirajućeg učinka, sol poboljšava organoleptička svojstva, odnosno općenito kvalitetu mesnih proizvoda. Slanost ovisi o količini dodane soli te o trajanju procesa sušenja i zrenja, odnosno ukupnom gubitku na masi (kalu proizvodnje).

Abstract (english)

The aim of this work was to determine how different processing methods (feeding, salt content and phase of smoking) effects on volatile compounds of dry-cured ham. The aroma-active compounds were investigated by using headspace-solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). The paper describes the differences between the manufacturing process of the analysed hams that directly affects the taste and flavour of the final product. The results showed differences in the composition and quantity of volatiles in different hams. About 103 volatile compounds of dry-cured ham were identified and quantified which belonged to several classes of chemicals. Except volatile compounds derived from lipolysis and proteolysis, significant constituents in dry-cured ham were terpenes, that originate from spices added during the manufacturing process. Phenols were the second most abundant group of compounds in dry-cured ham due to smoking phase of the production process. Besides preservative effect, salt improves organoleptic properties, respectively quality of meat products. Salinity depends on quantity of added salt and on duration of drying and ripening process and total weight loss.

• Keywords: suha šunka; sol; dimljenje; aroma
• Keywords (english): dry-cured ham; salt; smoking; aroma
• Language: croatian
• URN:NBN: urn:nbn:hr:159:970554
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-22 13:42:00