Promjene na proteinima i parametrima teksture tijekom prve četiri faze proizvodnje dimljenog pršuta

master's thesis

• Title (english): Changes in protein and texture parameters during first four stages of smoked dry-cured ham production
• Author: Petra Badenić
• Mentor: Nives Marušić Radovčić (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: 2019-07-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti promjene na proteinima i parametrima teksture koje se odvijaju tijekom prve četiri faze proizvodnje dimljenog pršuta (sirovi but, nakon soljenja, dimljenja i sušenja) na uzorcima biceps femoris i semimembranosus dimljenog pršuta. Određen je indeks proteolize, koncentracija proteina, stupanj oksidacije proteina te parametri teksture. Rezultati istraživanja pokazali su da je došlo do povećanja indeksa proteolize tijekom proizvodnje pršuta u oba mišića (P<0,05), bez statistički značajne razlike između mišića u pojedinim fazama proizvodnje (P>0,05). Koncentracija karbonila, koja je indikator stupnja oksidacije proteina, nije se statistički značajno mijenjala tijekom faza proizvodnje kao ni u ispitivanim mišićima (P>0,05). Najveće promjene parametara teksture nastupile su nakon faze sušenja, ali bez statistički značajnih razlika (P>0,05) između mišića u većini ispitivanih parametara teksture. Nakon sušenja, tvrdoća i adhezivnost su se statistički značajno smanjile u oba mišića, dok su se kohezivnost i odgođena elastičnost povećale (P<0,05), što se povezuje s intenzivnom proteolizom osobito u fazi sušenja.

Abstract (english)

The aim of this paper was to determine the changes in protein and texture parameters that take place during the first four stages of smoked ham production (raw ham, after salting, smoking and drying) on the samples of biceps femoris and semimembranosus of smoked dry-cured ham. The proteolysis index, protein concentration, degree of protein oxidation and texture parameters were determined. The proteolysis index increased statistically significantly during the production in both muscles (P<0.05) without statistically significant difference between the muscles in the individual stages of production (P> 0.05). The concentration of carbonyls, which is the indicator of the degree of protein oxidation did not change significantly during the production process as well as in the examined muscles (P>0.05). Changes in texture parameters occurred after the drying phase but without statistically significant differences (P>0.05) between the muscles in most examined texture parameters. After drying, hardness and adhesion decreased significantly in both muscles, while cohesiveness and springiness increased (P<0.05), which was associated with intensive proteolysis especially after drying stage.

• Keywords: dimljeni pršut; oksidacija proteina; indeks proteolize; tekstura
• Keywords (english): smoked dry-cured ham; protein oxidation; proteolysis index; texture
• Language: croatian
• URN:NBN: urn:nbn:hr:159:186127
• 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: Access restricted to students and staff of home institution
• Created on: 2019-12-06 10:56:46