Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta

master's thesis

• Title (english): The effect of fat and protein oxidation on the colour and texture of smoked dry-cured ham
• Author: Ana Mikulić
• 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: 2018-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je utvrditi utjecaj oksidacije masti i proteina na boju i teksturu mišića Biceps femoris (BF) i Semimembranosus (SM) dimljenog Dalmatinskog pršuta. Oksidacija masti i proteina određena je spektrofotometrijskim metodama (TBARS test i DNPH metoda). Analizirani su i parametri boje te tekstura. Uzorci BF-a pokazali su manji stupanj oksidacije masti od SM, dok BF ima veće vrijednosti karbonila od SM. SM je vanjski mišić i više je izložen djelovanju kisiku od unutarnjeg mišića BF. Kao rezultat toga SM je pokazao veće TBARS vrijednosti od BF. Veće vrijednosti karbonila u BF mogu se objasniti većim udjelom vode u ovom unutarnjem mišiću i time jačom proteolitičkom aktivnošću ili većim stupnjem oksidacije proteina. BF je imao više L *, a * i b * vrijednosti od SM. U BF-u su pronađene veće vrijednosti adhezivne sile, kohezivnosti i otpornosti te niže vrijednosti tvrdoće, adhezivnosti, gumenosti, žvakljivosti i loma u odnosu na SM.

Abstract (english)

The aim of this work was to determine the effect of fat and protein oxidation on the colour and texture of Biceps femoris (BF) and Semimembranosus (SM) muscles of smoked dry-cured ham Dalmatinski pršut. Fat and protein oxidation was determined by spectrophotometric methods (TBARS test and DNPH method). Colour and texture profile analysis were also done. Samples of BF showed slightly lower fat oxidation than SM while BF had higher values of carbonyls than SM. SM is an external muscle and is more exposed to oxygen than BF. As a result of that SM showed higher TBARS values than BF. Higher values of carbonyls in BF can be explained by the higher water content in this muscle and thus by the stronger proteolytic activity or greater degree of protein oxidation. BF had higher L*, a* and b* values than SM. Higher values of adhesive force, cohesiveness and stringiness and lower values of hardness, adhesiveness, gumminess, chewiness and fracture were found for BF than for SM.

• Keywords: dimljeni pršut; tekstura; boja; TBARS; karbonili
• Keywords (english): smoked dry-cured ham; texture; color; TBARS; carbonyls
• Language: croatian
• URN:NBN: urn:nbn:hr:159:344234
• 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: 2019-11-14 13:53:17