Utjecaj smrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi

undergraduate thesis

• Title (english): Effect of high hydrostatic pressure freezing on the quality of poultry meat
• Author: Lucija Pokec
• 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: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je odrediti utjecaj visokog hidrostatskog tlaka i smrzavanja na kvalitetu mesa peradi. Svježi fileti pilećih prsiju bili su podvrgnuti visokom hidrostatskom tlaku (150 MPa/30 min i 250 MPa/60 min) pri -20ºC nakon čega su određivani udjel vode, gubitak na masi, sposobnost vezanja vode, prinos pri kuhanju te boja i tekstura pilećeg mesa. Dobiveni rezultati pokazuju da tretman visokim tlakom nije imao značajan utjecaj na udjel vode pilećeg mesa. Niži tlak uzrokuje manji gubitak na masi od većeg tlaka, ali i konvencionalne metode smrzavanja. Povećanjem tlaka smanjuju se sposobnost vezanja vode i prinos pri kuhanju. Porastom tlaka rastu i L* i b* vrijednosti, dok a* vrijednosti nisu pokazale statistički značajnu razliku u tretmanima. Tretman visokim tlakom nema značajan utjecaj na elastičnost pilećeg mesa, dok porastom tlaka povećavaju se tvrdoća i rad potreban za zagriz mesa.

Abstract (english)

The object of this study was to determine the effect of high hydrostatic pressure freezing on the quality of poultry meat. Fresh fillets of chicken breasts were treated with high hydrostatic pressure (150 MPa/30 min and 250 MPa/60 min) at -20ºC, followed by determination of water content, drip loss, moisture uptake, cooking yield, color and texture of chicken meat. The results showed that treatment with high pressure did not have a significant effect on the water content of chicken meat. Lower pressure caused smaller drip loss than larger pressure. Increasing pressure reduces moisture uptake and cooking yield. With increasing pressure increases L* and b* values, while a* values showed no statistically significant difference in treatments. The treatment with high hydrostatic pressure had no significant effect on the elasticity of treated chicken meat, while with increasing pressure increases hardness and chewiness.

• Keywords: visoki hidrostatski tlak; pileća prsa; udjel vode; boja; tekstura
• Keywords (english): high hydrostatic pressure; chicken breasts; water content; color; texture
• Language: croatian
• URN:NBN: urn:nbn:hr:159:530931
• 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: 2017-04-25 11:35:35