Utjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa

master's thesis

• Title (english): Effect of high hydrostatic pressure freezing and vacuum freezing on the sensory characteristics of chicken meat
• Author: Sandra Cetin
• 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: 2015-09-24, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je odrediti utjecaj smrzavanjem visokim hidrostatskim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa. Svježi fileti pilećih prsiju podvrgnuti su tretmanu visokom tlaku (150 MPa/30min i 250 MPa/60min) pri -20°C te metodi vakuum smrzavanja. Određeni su im gubici na masi, boja te je provedena senzorska analiza tretiranih uzoraka. Dobiveni rezultati pokazuju da su obje metode smrzavanje uzrokovale gubitke na masi. Porastom tlaka rastu L* i b* vrijednosti dok a*vrijednosti nisu pokazale statistički značajnu razliku. Kod vakuum smrzavanja boja pilećeg mesa je tamnija od boje mesa smrznutog na klasični način, a a* i b* vrijednosti su veće u odnosu na klasično smrzavanje. Tretman visokim tlakom od 150MPa/30 min te vakuum smrzavanje nisu utjecali na senzorska svojstva pilećeg mesa, dok su uzorci tretirani tlakom od 250MPa pokazali statistički značajnu razliku sa kontrolnim uzorcima kod sveukupne dopadljivosti, tvrdoće i prihvatljivosti mesa.

Abstract (english)

The object of this study was to determine the effect of high hydrostatic pressure freezing and vacuum freezing on the sensory characteristics of chicken meat. Fresh fillets of chicken breasts were frozen with high hydrostatic pressure (150 MPa/30 min and 250 MPa/60 min) at -20ºC and the vacuum frozen. Drip loss and colour were measured as well as sensory analysis of treated samples. The results showed that both methods of freezing caused drip loss. Higher pressure increases L* and b* values, while a* values are not affected. The colour of vacuum freeze chicken breast meat was darker and had higher a* and b* values compared with the samples treated by conventional freezing. The treatment with high hydrostatic pressure of 150 MPa and vacuum freezing had no significant effect on sensory characteristics of chicken meat, while the samples treated with pressure of 250 MPa showed statistically significant difference in overall satisfaction, tenderness and acceptability of the chicken breast meat.

• Keywords: visoki hidrostatski tlak; vakuum smrzavanje; pileća prsa; gubitak na masi; senzorska svojstva
• Keywords (english): high hydrostatic pressure; vacuum freezing; chicken breasts; weight loss; sensory characteristics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:433690
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-02 13:34:49