Utjecaj različitih parametara sous-vide metode termičke obrade i hladnog skladištenja na promjene svojstava bakalara (Gadus morhua L.)

master's thesis

• Title (english): The impact of different sous-vide cooking parameters and cooling storage on the change of cod (Gadus morhua L.) properties
• Author: Andrea Šepak
• Mentor: Tibor Janči (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: 2019-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu određivan je utjecaj parametara sous-vide metode termičke obrade te hladnog skladištenja na boju, kalo, topljivost te oksidaciju proteina fileta atlantskog bakalara (Gadus morhua, L.). Mjerenja su provedena na uzorcima tretiranim različitim temperaturama (50°C, 60°C, 70°C i 80°C) i različito vrijeme (5 i 10 minuta) te kontrolnim uzorcima. Najveći gubitak na masi zabilježen je kod uzoraka termički obrađenih na 80°C. Veća temperatura termičke obrade uzoraka, pokazala je i veću vrijednost L* parametra boje, dok se parametar b* povećavao sukladno povećanju udjela karbonila. Pronađen je veći udio sarkoplazmatskih, nego miofibrilarnih proteina, no taj udio se u oba slučaja smanjivao pri povećanju temperature sous-vide termičke obrade. Oksidacija proteina izražena je uz pomoć udjela ukupnih karbonila, koji je u kontrolnim uzorcima gotovo neznatan. Pri tretiranju uzoraka na temperaturama od 50°C i 60°C pronađen je veći udio karbonila u frakcijama sarkoplazmatskih proteina, dok je pri temperaturama od 70°C i 80°C veći u frakcijama miofibrilarnih proteina.

Abstract (english)

This paper determines the influence of sous-vide cooking parameters and cold storage on color, drip loss, protein solubility and protein oxidation of Atlantic cod fillet (Gadus morhua, L.). Measurements were taken on samples treated with different temperatures (50°C, 60°C, 70 °C and 80°C) and different time sets (5 and 10 minutes) and on control samples. The highest drip loss was observed in samples thermally treated at 80°C. The higher heat treatment temperature of samples also showed a higher value of the L* color parameter, while the b* parameter increased in accordance with the increase in the carbonyl content. Although a higher content of sarcoplasmic than myofibrillar proteins was found, this proportion decreased in both cases as the temperature of the sous-vide heat treatment increased. Protein oxidation is expressed by the proportion of total carbonyl, which is close to insignificant in control samples. Treatment of the samples at temperatures of 50°C and 60°C revealed a higher proportion of carbonyl in sarcoplasmic protein fractions, while at temperatures of 70°C and 80°C the proportion of carbonyl was higher in myofibrillar protein fractions.

• Keywords: sous-vide; hladno skladištenje; atlantski bakalar
• Keywords (english): sous-vide cooking method; chilled storage; Atlantic cod
• Language: croatian
• URN:NBN: urn:nbn:hr:159:134003
• 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: 2020-02-03 11:13:17