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master's thesis
Fizikalna i senzorska svojstva suhe pečenice sa smanjenim udjelom natrija
Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:989828
Škrlec, Andrija
University of Zagreb
Faculty of Agriculture
Animal Science and Technology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

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Škrlec, A. (2021). Fizikalna i senzorska svojstva suhe pečenice sa smanjenim udjelom natrija (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:989828

Škrlec, Andrija. "Fizikalna i senzorska svojstva suhe pečenice sa smanjenim udjelom natrija." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:989828

Škrlec, Andrija. "Fizikalna i senzorska svojstva suhe pečenice sa smanjenim udjelom natrija." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:989828

Škrlec, A. (2021). 'Fizikalna i senzorska svojstva suhe pečenice sa smanjenim udjelom natrija', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 07 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:989828

Škrlec A. Fizikalna i senzorska svojstva suhe pečenice sa smanjenim udjelom natrija [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2024 November 07] Available at: https://urn.nsk.hr/urn:nbn:hr:204:989828

A. Škrlec, "Fizikalna i senzorska svojstva suhe pečenice sa smanjenim udjelom natrija", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:989828

Metadata
TitleFizikalna i senzorska svojstva suhe pečenice sa smanjenim udjelom natrija
Title (english)Physical and sensory traits of dry loin with reduced sodium content
AuthorAndrija Škrlec
MentorIvica Kos (mentor)
Committee memberIvica Kos (predsjednik povjerenstva)
Committee memberDanijel Karolyi (član povjerenstva)
Committee memberIvan Vnučec (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Animal Science and Technology)
Zagreb
Defense date and country2021-01-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Cilj ovog rada bio je istražiti utjecaj djelomične zamjene natrijevog klorida s kalijevim kloridom na fizikalna i senzorska svojstva suhe pečenice. Pečenice su pripremljene prema tri tretmana. Tretman A sadržavao je u salamuri 75 % NaCl i 25 % NaNO2, tretman B 50 % NaCl, 25 % KCl i 25 % NaNO2, te tretman C 37,5 % NaCl, 37,5% KCl i 25 % NaNO2. Tijekom procesa proizvodnje provedena su mjerenja mase, boje, aktiviteta vode (aw) i pH vrijednosti, a na kraju procesa određen je sadržaj Na te je provedena senzorna analiza pomoću hedonističkog testa. Tretman A imao je najmanji relativni gubitak mase (35,32 %), a tretman B najveći (38,38 %). Tretmani s dodanim KCl-om imali su značajno veći (P<0,05) aw na kraju proizvodnje u odnosu na kontrolni tretman. Najmanji sadržaj Na ustanovljen je kod tretmana C. Pečenice kontrolnog tretmana A opisane su sa značajno većim (P<0,05) ocjenama dopadljivosti. Temeljem rezultata može se zaključiti da je utvrđen utjecaj djelomične zamjene NaCl-a sa KCl-om na fizikalna i senzorna svojstva suhe pečenice.
Abstract (english)
The aim of this study was to investigate the influence of partial replacement of sodium chloride with potassium chloride on physical and sensory properties of dry loin. Dry loins were manufactured according to three treatments. Treatment A contained in dry brine 75% NaCl and 25% NaNO2, treatment B 50% NaCl, 25% KCl and 25% NaNO2, and treatment C 37.5% NaCl, 37.5% KCl and 25% NaNO2. During the production process, measurements of mass, color, water activity (aw) and pH values were made, and at the end of the process, sodium content was determined, and sensory analysis was performed using a hedonistic test. Treatment A had the lowest relative mass loss (35.32%), and treatment B had the highest (38.38%). Treatments with added KCl had significantly higher (P<0.05) aw at the end of production compared to the control treatment. The lowest sodium content was found in treatment C. Dry loins of control treatment A were described with significantly higher (P<0.05) likeability scores. Based on the results, it can be concluded that the influence of partial replacement of NaCl with KCl on the physical and sensory traits of dry loin has been established.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:989828
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-02-03 07:58:58