Proteolitički procesi u dimljenom pršutu nakon faze zrenja

master's thesis

• Title (english): Proteolytic processes in smoked dry-cured ham after stage of ripening
• Author: Karmen Jurković
• Mentor: Helga Medić (mentor)
• Committee member: Nives Marušić Radovčić (član povjerenstva)
• 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: 2020-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti promjene na proteinima i parametrima teksture nakon zrenja Dalmatinskog pršuta u periodu od 12 mjeseci na uzorcima mišića biceps femoris (BF) i semimembranosus (SM). Određen je indeks proteolize, koncentracija proteina i koncentracija karbonila, kao indikator stupnja oksidacije proteina, te parametri teksture. BF i SM dva su najznačajnija mišića u pršutu, koji su tijekom prerade podvrgnuti različitim uvjetima. Veći indeks proteolize i veći stupanj oksidacije proteina određen je u BF u odnosu na SM. To se može objasniti većim udjelom vode u ovom mišiću i time jačom proteolitičkom aktivnošću ili većim stupnjem oksidacije proteina. BF, kao unutarnji mišić, manje je izložen djelovanju zraka u odnosu na SM koji je više isušen, pa samim time i ima veću tvrdoću. SM je rezultirao većim vrijednostima za parametre tvrdoće, adhezivne sile, odgođene elastičnosti i loma, dok je BF imao veće vrijednosti kohezivnosti, adhezivnosti, gumenosti, žvakljivosti, otpornosti i vlaknastosti.

Abstract (english)

The aim of this work was to determine the changes in proteins and texture parameters after ripening of Dalmatian smoked dry-cured ham in a period of 12 months on muscle samples of biceps femoris (BF) and semimembranosus (SM). Proteolysis index, protein concentration and carbonyl concentration were determined, which is an indicator of protein oxidation degree and texture parameters. The BF and SM are the two most important muscles in ham that are subjected to different conditions during processing. Higher proteolysis index and the degree of protein oxidation was determined in the BF than in the SM. This can also be explained by the higher content of water in this internal muscle and stronger proteolytic activity or a higher degree of protein oxidation. BF is less exposed to the air than the SM which is more dehydrated and therefore has higher hardness. SM resulted in higher values for hardness, adhesive force, springiness and fracture, while BF had higher values of cohesiveness, adhesiveness, gumminess, chewiness, stringiness, and fibrousness.

• Keywords: dimljeni pršut; indeks proteolize; oksidacija proteina; tekstura
• Keywords (english): smoked dry-cured ham; protein oxidation; proteolysis index; texture
• Language: croatian
• URN:NBN: urn:nbn:hr:159:846634
• 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: 2021-01-25 11:35:30