Utjecaj vakuum smrzavanja na kvalitetu pilećeg mesa

undergraduate thesis

• Title (english): Influence of vacuum freezing on the quality of chicken meat
• Author: Azra Kapo
• 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: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je usporediti parametre kvalitete pilećeg mesa u ovisnosti o provedenoj metodi smrzavanja toplinski obrađenog mesa. Metode korištene u ovom radu su vakuum smrzavanje te klasično smrzavanje. Uzorak koji je korišten su pileća prsa, toplinski obrađena kuhanjem u vodenoj kupelji, a promatrani parametri kvalitete su gubitak na masi, udio vode, tekstura te boja. Vrijeme potrebno za smrzavanje uzorka vakuum smrzavanjem je 111 minuta. Manji ukupni gubitak na masi je postignut kod primjene klasičnog smrzavanja (22,34%), u odnosu na vakuum smrzavanje gdje je ukupni gubitak na masi veći (34,18%). Udio vode u mesu nakon vakuum smrzavanja iznosi 68,89%, dok je nakon klasičnog smrzavanja 63,82%. Nakon provedenog vakuum smrzavanja svjetlina (L* vrijednost) je manja u odnosu na klasično smrzavanje, dok su crvena komponenta (a* vrijednost) te žuta komponenta (b* vrijednost) veće u odnosu na klasično smrzavanje. Klasično smrzavanje i vakuum smrzavanje nije imalo utjecaja na teksturu mesa.

Abstract (english)

The aim of this work was to compare the quality parameters of poultry meat depending on the implemented method of freezing of cooked meat. The methods used in this final work are vacuum freezing and classical freezing. Sample that is used are chicken breasts, heat treated by boiling in a water bath, and the measured parameters were weight loss, water content, texture and color. The time required for freezing the sample by vacuum freezing is 111 minutes. The smallest total weight loss is achieved by using the classic freezing method (22.34%), compared to vacuum freezing where the biggest weight loss (34.18%) is measured. The water content in meat after the vacuum freezing is 68.89%, while after the classical freezing is 63.82%. After the vacuum freezing, brightness (L* value) is lower in comparison to classic freezing method, while the red component (a* value) and yellow component (b* value) are higher in comparison to classic freezing method. Classic freezing and vacuum freezing had no effect on meat texture.

• Keywords: meso pilećih prsiju; vakuum smrzavanje; gubitak na masi; tekstura; boja
• Keywords (english): chicken breast meat; vacuum freezing; weight loss; texture; color
• Language: croatian
• URN:NBN: urn:nbn:hr:159:682466
• 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: Access restricted to students and staff of home institution
• Created on: 2017-04-25 13:52:43