Vakuum hlađenje pilećeg mesa

undergraduate thesis

• Title (english): Vacuum cooling of chicken meat
• Author: Ružica Perkušić
• 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: 2014-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je usporediti parametre kvalitete pilećeg mesa u ovisnosti o provedenoj metodi hlađenja toplinski obrađenog mesa. Metode korištene u ovom radu su vakuum hlađenje u vodi, vakuum hlađenje bez vode, hlađenje na zraku u vodi i hlađenje na zraku bez vode. Uzorak koji je korišten su pileća prsa, toplinski obrađena kuhanjem u vodenoj kupelji, a promatrani parametri su gubitak na masi, udio vode, tekstura te vrijeme potrebno da se uzorak ohladi do 4°C u središtu. Vrijeme potrebno za hlađenje uzorka vakuum hlađenjem u vodi je 122 minute, vakuum hlađenjem bez vode je 54 minute dok je otprilike četiri puta dulje vrijeme potrebno za hlađenje na zraku, u vodi i bez vode. Najmanji gubitak na masi hlađenjem je postignut prilikom vakuum hlađenja u vodi (1,41%), a najveći za vakuum hlađenje bez vode (7,73%), dok je hlađenjem na zraku u vodi 5,01% a bez vode 7,12%. Udio vode u ohlađenom mesu je najveći kod hlađenja na zraku u vodi (smanjio se za 1,89%) a najmanji kod vakuum hlađenja bez vode (smanjio se za 5,23%).

Abstract (english)

The aim of this work was to compare the quality parameters of poultry meat depending on the implemented method of cooling the heat-treated meat. The methods used in this final work are vacuum cooling in water, vacuum cooling without water, cooling at the air in the water and cooling at the air without water. Sample that is used are chicken breasts, heat treated by boiling in a water bath, and the measured parameters were weight loss, water content, texture, and the time required to cool the sample to 4 ° C in the center. The time required for cooling the sample by vacuum cooling in the water was 122 minutes, the vacuum cooling without water was 54 minutes, and approximately four times more was required for cooling at the air, in water and without the water. The smallest weight loss is achieved by vacuum cooling in the water (1.41%), and the biggest is achieved by vacuum cooling without water (7.73%), while cooling at the air in the water 5.01% and without water 7.12 %. The water content in cooled meat is the highest for cooling at the air in the water (reduced for 1.89%) and the lowest for vacuum cooling without the water (reduced for 5.23%).

• Keywords: meso; pileća prsa; vakuum hlađenje; gubitak na masi; tekstura
• Keywords (english): meat; chicken breast; vacuum cooling; weight loss; texture
• Language: croatian
• URN:NBN: urn:nbn:hr:159:760938
• 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: Access restricted to students and staff of home institution
• Created on: 2017-04-27 12:05:57