prikaz prve stranice dokumenta Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta
Access restricted to students and staff of home institution
master's thesis
Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta
Zagreb: University of Zagreb, Faculty of Agriculture, 2018. urn:nbn:hr:204:040568
Gorup, Domagoj
University of Zagreb
Faculty of Agriculture
Animal Science and Technology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Gorup, D. (2018). Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:040568

Gorup, Domagoj. "Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:040568

Gorup, Domagoj. "Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:040568

Gorup, D. (2018). 'Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:040568

Gorup D. Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:040568

D. Gorup, "Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:204:040568

Metadata
TitleUtjecaj proizvodne sezone na senzorni profil dimljenih pršuta
Title (english)Influence of production season on sensory profile of smoked dry cured ham
AuthorDomagoj Gorup
MentorIvica Kos (mentor)
Committee memberIvica Kos (predsjednik povjerenstva)
Committee memberAna Kaić (član povjerenstva)
Committee memberDanijel Karolyi (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Animal Science and Technology)
Zagreb
Defense date and country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Tipična proizvodnja dimljenih pršuta usklađena je s godišnjim dobima tijekom kojih su optimalno iskorišteni povoljni vremenski uvjeti za svaku fazu proizvodnje. Kako bi se utvrdio utjecaj proizvodne sezone na senzorna svojstava dimljenih pršuta analizirano je 73 uzoraka pršuta s područja Dalmacije iz pet proizvodnih sezona od 2011. do 2015. Statističkom obradom je utvrđeno da se deset od 18 svojstava značajno razlikovalo (P<0,05) između proizvodnih sezona. Značajne pozitivne korelacije utvrđene su između sveukupne dopadljivosti i postojanosti arome (r = 0,83), intenziteta mirisa (r = 0,81) i ujednačenosti boje (r = 0,50), dok su izražene negativne korelacije bile s biokemijskim aromama (r = -0,65) i kiselim okusom (r = -0,59). Analizom glavnih komponenti objašnjeno je 45,53% ukupne varijance s prve dvije glavne komponente. Razdvajanje proizvodnih sezona prema glavnim komponentama nije bilo izraženo, ali je bilo moguće opisati specifična obilježja pojedinih proizvodnih sezona.
Abstract (english)
Typical production of dry cured hams is aligned with annual seasons during which optimal weather conditions are optimally utilized for every production stage. To determine the effect of the production season on sensory traits, 73 samples of dry cured hams from Dalmatian region from season 2011 to 2015 were analyzed. It was determined that ten of 18 sensory traits were significantly different between production seasons at P<0.05. Significant positive correlations between overall acceptability and after-taste (r = 0.83), odor intensity (r = 0.81) and color uniformity (r = 0.50) were established, while negative correlations were with biochemical aromas (r = - 0,65) and sour taste (r = -0.59). Principal component analysis revealed that 45.53% of total variance was explained with first two principal components. The separation of production seasons on principal components was not much expressed, but it was possible to describe the distinguish features of every production season.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:040568
Study programmeTitle: Production and Processing of Meat
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa (magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-11-05 11:52:39