Utjecaj pojedinih faza proizvodnje na boju i stupanj oksidacije masti u dimljenom pršutu

undergraduate thesis

• Title (english): Effect of different production stages on color and degree of lipid oxidation in smoked dry-cured ham
• Author: Nives Jelačić
• Mentor: Nives Marušić Radovčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); Zagreb
• Defense date and country: 2019-06-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tijekom proizvodnje pršuta dolazi do mnogih biokemijskih promjena koje utječu na fizikalno-kemijske karakteristike, izgled, aromu i kvalitetu finalnog proizvoda. Cilj ovog rada bio je odrediti promjene boje (L*a*b*) i stupanja oksidacije masti (TBARS test) na mišićima biceps femoris (BF) i semimembranosus (SM) tijekom soljenja, dimljenja i sušenja Dalmatinskog pršuta. Tijekom prve četiri faze proizvodnje dimljenog pršuta došlo je do porasta stupnja oksidacije masti kako u BF tako i u SM. Promjena boje određena je mjerenjem L*a*b* vrijednosti. L* vrijednost nije se statistički značajno mijenjala (P>0,05) u BF tijekom procesa proizvodnje dok je u SM zabilježeno smanjenje nakon faze soljenja. Došlo je do smanjenja a* vrijednosti u BF-u nakon faze soljenja, te se održala konstantnom u daljim fazama proizvodnje. Razlike u a* vrijednost za SM uočene su nakon faze dimljenja. Nakon faze dimljenja došlo je do statistički značajnog smanjenja (P<0,05) b* vrijednosti u BF i SM.

Abstract (english)

During the production of dry-cured ham there are many biochemical changes that affect the physical-chemical characteristics, appearance, aroma and quality of the final product. The aim of this study was to determine the changes in colour (L*a*b*) and the degree of fat oxidation (TBARS test) on the biceps femoris (BF) and semimembranosus (SM) muscle during the salting, smoking and drying of Dalmatian dry-cured ham. During the first four stages of smoked dry-cured ham production there was a rise in the degree of fat oxidation both in BF and SM. Changes in colour was determined by measuring L *a* b* values. The L* value did not change significaly (P> 0.05) in BF during the production process while in SM there was a decrease after the salting phase. a * values decreased in BF after salting and was maintained constant in further stages of production. Differences in a * value for SM were observed after the smoking phase. After the smoking phase there was a statistically significant decrease (P <0.05) of b * value both in BF and SM.

• Keywords: Dalmatinski pršut; boja; oksidacija masti; TBA vrijednost
• Keywords (english): Dalmatian dry-cured ham; color; lipid oxidation; TBA value
• Language: croatian
• URN:NBN: urn:nbn:hr:159:165737
• 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: 2019-07-12 08:47:20