Kvaliteta i sigurnost sous vide pripremljenog mesa

undergraduate thesis

• Title (english): The quality and safety of sous vide prepared meat
• Author: Dina Dizdarić
• Mentor: Marija Badanjak Sabolović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Section for Food Preparation Processes); Zagreb
• Defense date and country: 2019-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Sous vide je metoda pripremanja namirnica kuhanjem u kontroliranim uvjetima obrade (temperature i vremena) u vakuumiranim plastičnim vrećicama. Najčešća primjena metode je za pripremu mesa. Cilj ovog završnog rada je prema dostupnoj literaturi prikazati prednosti sous vide tehnike u pripremanju mesa u odnosu na tradicionalne metode kuhanja. Prema do sada objavljenim rezultatima znanstvenih istraživanja sous vide metoda pokazala se izvrsnom za postizanje sočnosti mesa i jednoličnog kuhanja. Primjenom sous vide metode kuhanja postižu se bolje senzorske karakteristike mesa, smanjen je gubitak nutrijenata te je produljen vijek trajanja, bez rizika od rekontaminacije.

Abstract (english)

Sous vide is a food preparation process which implies food cooking in controled processing condition (temperature and time) in vacuumized plastic pouches. The most common aplication of sous vide is meat preparation. Based on published literature data, the aim of this bachelor thesis is to study advantages of sous vide cooking of meat compared to traditional cooking methods. According to the published results of scientific researches sous vide is an excellent method for achieving juiciness and even cooking of meat. Sous vide cooking method results in better sensory quality of meat, reduced loss of nutrients and longer shelf-life, with no risk of recontamination.

• Keywords: boja; meso; sigurnost hrane; sous vide kuhanje; tekstura
• Keywords (english): color; food safety; meat; sous vide; texture properties
• Language: croatian
• URN:NBN: urn:nbn:hr:159:318948
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-09-10 12:49:36