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master's thesis
Promjene na proteinima i parametrima teksture tijekom prve četiri faze proizvodnje dimljenog pršuta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:186127
Badenić, Petra
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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Badenić, P. (2019). Promjene na proteinima i parametrima teksture tijekom prve četiri faze proizvodnje dimljenog pršuta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:186127

Badenić, Petra. "Promjene na proteinima i parametrima teksture tijekom prve četiri faze proizvodnje dimljenog pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:186127

Badenić, Petra. "Promjene na proteinima i parametrima teksture tijekom prve četiri faze proizvodnje dimljenog pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:186127

Badenić, P. (2019). 'Promjene na proteinima i parametrima teksture tijekom prve četiri faze proizvodnje dimljenog pršuta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:186127

Badenić P. Promjene na proteinima i parametrima teksture tijekom prve četiri faze proizvodnje dimljenog pršuta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:186127

P. Badenić, "Promjene na proteinima i parametrima teksture tijekom prve četiri faze proizvodnje dimljenog pršuta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:186127

Metadata
TitlePromjene na proteinima i parametrima teksture tijekom prve četiri faze proizvodnje dimljenog pršuta
Title (english)Changes in protein and texture parameters during first four stages of smoked dry-cured ham production
AuthorPetra Badenić
MentorNives Marušić Radovčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2019-07-05, 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
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:186127
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 on2019-12-06 10:56:46