Usporedba senzorskih i fizikalno-kemijskih svojstava različitih vrsta pršuta

master's thesis

• Title (english): Comparison of sensory and physico-chemical properties of different types of dry-cured hams
• Author: Ivana Žilić
• 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: 2016-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti senzorska svojstva dalmatinskog, drniškog, istarskog, krčkog i iberijskog pršuta pomoću nestrukturirane linijske skale te odrediti fizikalno-kemijske karakteristike mišića biceps femoris. Određivan je udio soli, vode, masti te boja (L*a*b*). Fizikalno-kemijskom analizom najviša a* vrijednost određena je u istarskom pršutu, što je potvrđeno senzorskom analizom gdje istarski pršut ima najizraženiju boju mišićnog tkiva. Nadalje, najviša b* vrijednost koja označava izraženost žutog dijela spektra, određena je u dalmatinskom pršutu, što je u skladu s rezultatima senzorske analize. Krčki pršut ima najveći udio soli što je potvrđeno senzorskom analizom. Istarski pršut sadrži nešto manji udio vode od dalmatinskog i drniškog zbog razlike u primarnoj tehnološkoj obradi buta. Manji udio vode u istarskom pršutu pridonosi većoj tvrdoći. Veći udio masti u iberijskom pršutu doprinosi većoj topivosti i mekoći te izraženijoj mramoriranosti.

Abstract (english)

The aim of this work was to determine sensory properties of Dalmatinski, Drniški, Istarski, Krčki and Iberian dry-cured ham using unstructured linear scale. Also, physicochemical characteristics like content of salt, moisture, fat and color (L* a* b*) of the muscle biceps femoris was determined. Based on physico-chemical analysis Istrian dry-cured ham has the most prominent muscle tissue color and highest a* value which is in accordance with sensory analysis. Dalmatian dry-cured ham has the highest b* value which is in accordance with sensory analysis. Krčki dry-cured ham has the highest salt content which was confirmed by sensory analysis. Istrian dry-cured ham has lower water content than Dalmatian and Drniški dry cured ham due to differences in primary technological processing of the raw ham. A lower water content in Istrian dry-cured ham contributes to higher hardness. A higher proportion of fat content in Iberian dry-cured ham contributes to higher solubility, softness and marbling.

• Keywords: pršut; fizikalno-kemijske karakteristike; senzorska analiza
• Keywords (english): dry-cured ham; physico-chemical properties; sensory quality
• Language: croatian
• URN:NBN: urn:nbn:hr:159:934984
• 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: Open access
• Created on: 2017-04-25 08:16:19