Senzorska procjena svježeg mesa pakiranog u modificiranoj atmosferi

undergraduate thesis

• Title (english): Sensory evaluation of fresh meat packaged in a modified atmosphere
• Author: Toni Pintarić
• 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: 2016-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti na koji način se mijenjaju senzorska svojstva svježeg mesa pakiranog u modificiranoj atmosferi u kojoj je sastav plinova bio 70% O2 i 30% CO2, skladištenog kroz 8 dana. Uspoređivali su se uzorci pakirani u modificiranoj atmosferi sa onima pakiranima u atmosferi zraka, na način da se provela deskriptivna senzorska procjena na hedonističkoj skali od 0 do 9. Iz dobivenih rezultata može se zaključiti da su uzorci pakirani u modificiranoj atmosferi imali bolju sočnost i okus, dok su intenzitet mirisa i boje bili manji u odnosu na kontrolni uzorak.

Abstract (english)

The aim of this study was to analyse changes of sensory properties of fresh meat packaged in modified atmosphere and air stored for 8 days. Gas composition in modified atmosphere was 70% O2 and 30% CO2. Comparison between MAP and air was done with descriptive sensory evaluation on the hedonistic scale from 0 to 9. From the presented results we can conclude that the samples packed in a modified atmosphere had improved juiciness and flavour, while the intensity of aroma and colour were lower than in the control sample.

• Keywords: svježe svinjsko meso; modificirana atmosfera; deskriptivna senzorska analiza; pakiranje
• Keywords (english): fresh pork; modified atmosphere; descriptive sensory analysis; packaging
• Language: croatian
• URN:NBN: urn:nbn:hr:159:868750
• 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: 2017-04-24 10:52:31