Utjecaj smanjenja koncentracije NaCl na enzimske procese u pršutu

undergraduate thesis

• Title (english): Impact of reducing NaCl concentration on enzymatic processes in dry-cured ham
• Author: Iva Liović
• 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: 2024-06-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je proučiti utjecaj dodatka NaCl na aktivnost enzima odgovornih za biokemijske procese proteolize i lipolize u pršutu. NaCl osim svog primarnog konzervirajućeg učinka doprinosi i razvoju okusa mesnih proizvoda. U pršutima se koncentracija NaCl najčešće kreće u rasponu od 4 do 6 %, ovisno o tipu pršuta. Tijekom proizvodnje se dodavanje soli provodi u nekoliko faza, a zatim slijedi faza sušenja i zrenja nužna za ravnomjernu raspodjelu soli i razvoj ujednačenog okusa u svim dijelovima pršuta. Od enzima koji kataliziraju spomenute biokemijske procese najznačajniji su proteolitički enzimi katepsini i kalpain, a od lipolitičkih enzima signifikantna je kisela lipaza mišićnog tkiva koju NaCl snažno aktivira za razliku od ostalih enzima na koje uglavnom djeluje inhibirajuće. Spomenuti procesi su najintenzivniji na početku, a pri kraju zrenja dominira oksidacija. Svi ovi procesi zajedno rezultiraju nastankom hlapljivih i nehlapljivih komponenti arome pršuta.

Abstract (english)

The aim of this work was to study the influence of addition of NaCl on the activity of enzymes responsible for the biochemical processes of proteolysis and lipolysis in dry-cured ham. In addition to its primary conserving effect, NaCl also contributes to the development of the taste of meat products. In dry-cured hams, the concentration of NaCl most often ranges from 4 to 6 %, depending on the type of dry-cured ham. During the production, the addition of salt is carried out in several stages, followed by the drying and ripening phase necessary for the even distribution of salt and the development of uniform taste in all parts of dry-cured ham. Of the enzymes that catalyze these biochemical processes, the most important are proteolytic enzymes cathepsins and kalpain, and of the lipolytic enzymes, acidic lipase of muscle tissue is significant, which is strongly activated by NaCl unlike other enzymes that are mainly inhibited by the addition of NaCl. These processes are most intense at the beginning, and oxidation dominates at the end of ripening. All these together result in the formation of volatile and non-volatile components of the taste of dry-cured ham.

• Keywords: pršut; NaCl; enzimi; proteoliza; lipoliza
• Keywords (english): dry-cured ham; NaCl; enzymes; proteolysis; lipolysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:668011
• 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: 2024-07-18 12:01:09