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master's thesis
Usporedba senzorskih i fizikalno-kemijskih svojstava različitih vrsta pršuta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:934984
Žilić, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Žilić, I. (2016). Usporedba senzorskih i fizikalno-kemijskih svojstava različitih vrsta pršuta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:934984

Žilić, Ivana. "Usporedba senzorskih i fizikalno-kemijskih svojstava različitih vrsta pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:934984

Žilić, Ivana. "Usporedba senzorskih i fizikalno-kemijskih svojstava različitih vrsta pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:934984

Žilić, I. (2016). 'Usporedba senzorskih i fizikalno-kemijskih svojstava različitih vrsta pršuta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:934984

Žilić I. Usporedba senzorskih i fizikalno-kemijskih svojstava različitih vrsta pršuta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:934984

I. Žilić, "Usporedba senzorskih i fizikalno-kemijskih svojstava različitih vrsta pršuta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:934984

Metadata
TitleUsporedba senzorskih i fizikalno-kemijskih svojstava različitih vrsta pršuta
Title (english)Comparison of sensory and physico-chemical properties of different types of dry-cured hams
AuthorIvana Žilić
MentorHelga Medić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2016-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti senzorska svojstva dalmatinskog, drniškog, istarskog, krčkog i iberijskog pršuta pomoću nestrukturirane linijske skale te odrediti fizikalno-kemijske karakteristike mišića biceps femoris. Određivan je udio soli, vode, masti te boja (L*a*b*). Fizikalno-kemijskom analizom najviša a* vrijednost određena je u istarskom pršutu, što je potvrđeno senzorskom analizom gdje istarski pršut ima najizraženiju boju mišićnog tkiva. Nadalje, najviša b* vrijednost koja označava izraženost žutog dijela spektra, određena je u dalmatinskom pršutu, što je u skladu s rezultatima senzorske analize. Krčki pršut ima najveći udio soli što je potvrđeno senzorskom analizom. Istarski pršut sadrži nešto manji udio vode od dalmatinskog i drniškog zbog razlike u primarnoj tehnološkoj obradi buta. Manji udio vode u istarskom pršutu pridonosi većoj tvrdoći. Veći udio masti u iberijskom pršutu doprinosi većoj topivosti i mekoći te izraženijoj mramoriranosti.
Abstract (english)
The aim of this work was to determine sensory properties of Dalmatinski, Drniški, Istarski, Krčki and Iberian dry-cured ham using unstructured linear scale. Also, physicochemical characteristics like content of salt, moisture, fat and color (L* a* b*) of the muscle biceps femoris was determined. Based on physico-chemical analysis Istrian dry-cured ham has the most prominent muscle tissue color and highest a* value which is in accordance with sensory analysis. Dalmatian dry-cured ham has the highest b* value which is in accordance with sensory analysis. Krčki dry-cured ham has the highest salt content which was confirmed by sensory analysis. Istrian dry-cured ham has lower water content than Dalmatian and Drniški dry cured ham due to differences in primary technological processing of the raw ham. A lower water content in Istrian dry-cured ham contributes to higher hardness. A higher proportion of fat content in Iberian dry-cured ham contributes to higher solubility, softness and marbling.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:934984
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-25 08:16:19