Promjene u kemijskom sastavu tijekom tehnološkog procesa proizvodnje dimljenog pršuta

master's thesis

• Title (english): Changes in chemical composition during the smoked dry-cured ham processing
• Author: Antonia Vlašić
• Mentor: Nives Marušić Radovčić (mentor)
• Committee member: Helga Medić (predsjednik 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: 2022-06-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti promjene u kemijskom sastavu u mišiću biceps femoris tijekom pet faza proizvodnje dimljenog pršuta. Određivan je udio vode, masti, proteina, pepela, NaCl te koncentracija aminokiselina i dipeptida karnozina i anserina. Udio vode tijekom proizvodnje smanjio se sa 74,8 % na 56,8 %, a gubitak vode je bio najintenzivniji za vrijeme sušenja i zrenja. Sadržaj masti u sirovom butu iznosio je 5,5 % te se nakon zrenja povećao na 12,5 %, dok se udio proteina tijekom proizvodnje smanjio sa 88,2 % na 69,2 %. Značajniji porast udjela soli bio je nakon dimljenja te se postepeno povećavao sve do 17,6 % nakon zrenja. S obzirom da udio pepela ovisi o NaCl, tako se i njegov sadržaj povećavao u skladu sa udjelom soli te je porastao sa 4,4 % na 19,3 %. Tijekom procesa proizvodnje dimljenog pršuta došlo je do porasta količine svih slobodnih aminokiselina zahvaljujući intenzivnoj proteolizi.

Abstract (english)

The aim of this study was to determine the changes in chemical composition in the biceps femoris muscle during the five stages of smoked dry-cured ham production. The content of water, fat, protein, ash, NaCl and the content of amino acids and dipeptides carnosine and anserine were determined. Water content during production decreased from 74.8 % to 56.8 %, and water loss was most intense during drying and ripening. The fat content in raw ham was 5.5 % and increased to 12.5 % after ripening, while the protein content during production decreased from 88.2 % to 69.2 %. Significant increase of salt content occurred after the smoking phase and gradually increased to 17.6 %. Since the ash content depends on NaCl, its content increased in accordance with the salt content and increased from 4.4 % to 19.3 %. During the process of production of smoked dry-cured ham there was an increase in the amount of all free amino acids due to intensive proteolysis.

• Keywords: dimljeni pršut; proces proizvodnje; fizikalno-kemijski parametri; aminokiseline
• Keywords (english): smoked dry-cured ham; production process; physicochemical parameters; amino acids
• Language: croatian
• URN:NBN: urn:nbn:hr:159:840139
• Study programme: Title: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2022-06-29 11:45:21