Parametri kvalitete i rok trajanja narezanog Dalmatinskog pršuta pakiranog u vakuum

undergraduate thesis

• Title (english): Quality parameters and shelf-life of sliced Dalmatian dry-cured ham packed in vacuum
• Author: Lea Peternel
• Mentor: Nives Marušić Radovčić (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: 2021-09-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada bio je ispitati utjecaj različitih ambalažnih materijala, sintetskog (laminat PA/PE i PPcast) i biomaterijala (PLA) na boju, senzorske karakteristike, pH vrijednost, udio vode te stupanj oksidacije masti u pršutu pakiranog u vakuum i čuvanog tijekom 6 mjeseci u hladnjaku pri 4°C. Boja je određena spektrofotometrom, senzorske karakteristike pomoću hedonističke skale, pH vrijednost je izmjerena pH-metrom te je TBARS testom određen stupanj oksidacije masti. Na kraju je provedena statistička analiza dobivenih rezultata. Rezultati su izraženi kao srednja vrijednost ± standardna pogreška. Rezultati ispitivanja udjela vode, pH, boje, senzorskih karakteristika te stupnja oksidacije masti pokazali su kako je ambalažni materijal PA/PE najbolji za očuvanje ispitanih parametra kvalitete pršuta, za razliku od PLA i PP cast ambalažnog materijala gdje je došlo do značajnog narušavanja parametara kvalitete kroz kraći vremenski period.

Abstract (english)

The aim of this study was to examine the influence of different packaging materials, synthetic (PA/PE laminate and PP cast) and biomaterials (PLA) on color, sensory characteristics, pH value, water content and the degree of fat oxidation in dry-cured ham packaged in vacuum and stored for 6 months in a refrigerator at 4°C. The color was determined with a spectrophotometer, the sensory characteristics using a hedonistic scale, the pH value was measured with a pH meter and the degree of fat oxidation was determined by the TBARS test. Finally, a statistical analysis of the obtained results was performed. Results are expressed as mean ± standard error. The results of this study showed that PA/PE packaging material is the best for preserving the tested quality parameters: water content, pH, color, sensory characteristics and fat oxidation of dry-cured ham, while PLA and PP cast packaging material showed a significant reduction in quality parameters throughout shorter period of time.

• Keywords: biomaterijal; Dalmatinski pršut; parametri kvalitete; skladištenje; vakuum pakiranje
• Keywords (english): biomaterial; Dalmatian dry-cured ham; storage; vacuum packaging; quality parameters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:081214
• 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: Open access
• Created on: 2021-09-24 11:02:05