Utjecaj zamrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi iz ekološkog uzgoja

master's thesis

• Title (english): Effect of high hydrostatic pressure freezing on the quality of organic poultry meat
• Author: Mirna Tadić
• 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: 2016-07-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je odrediti utjecaj zamrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi iz ekološkog uzgoja. Svježi fileti pilećih prsa tretirani su visokim hidrostatskim tlakom (150 MPa/30 min i 250 MPa/60 min) pri -20 °C nakon čega su određeni gubitak na masi, sposobnost vezanja vode, prinos pri kuhanju, te boja i tekstura pilećeg mesa iz ekološkog uzgoja. Dobiveni rezultati pokazuju da tretman visokim hidrostatskim tlakom nije imao značajan utjecaj na gubitak na masi. Viši tlak uzrokuje manji gubitak na masi nego niži tlak, ali i konvencionalne metode zamrzavanja. Povećanjem tlaka smanjuje se sposobnost vezanja vode i prinos pri kuhanju. Porastom tlaka rastu L*, a* i b* vrijednosti. Porastom tlaka povećavaju se tvrdoća, elastičnost i rad potreban za žvakanje mesa.

Abstract (english)

The aim of this study was to determine the effect of high hydrostatic pressure freezing on the quality of organic poultry meat. Fresh fillets of chicken breasts were treated with high hydrostatic pressure (150 MPa/30 min and 250 MPa/60 min) at -20 °C. Drip loss, moisture uptake, cooking yield and color and texture of organic chicken meat were determined. The results show that high pressure freezing treatment did not have a significant effect on drip loss. Higher pressure causes smaller drip loss than lower pressure or conventional freezing methods. By increasing pressure moisture uptake and cooking yield are reduced. Increasing pressure increases L*, a* and b* values. Increasing pressure increases hardness, elasticity and work for mastication of treated organic chicken meat.

• Keywords: visoki hidrostatski tlak; pileća prsa; sposobnost vezanja vode; boja; tekstura
• Keywords (english): high hydrostatic pressure; organic chicken breasts; moisture uptake; color; texture
• Language: croatian
• URN:NBN: urn:nbn:hr:159:287281
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-04-25 13:17:54