prikaz prve stranice dokumenta Proteolitički procesi u dimljenom pršutu nakon faze zrenja
  Download
PDF 863.57 KB
master's thesis
Proteolitički procesi u dimljenom pršutu nakon faze zrenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:846634
Jurković, Karmen
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

Cite this document

Jurković, K. (2020). Proteolitički procesi u dimljenom pršutu nakon faze zrenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:846634

Jurković, Karmen. "Proteolitički procesi u dimljenom pršutu nakon faze zrenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:846634

Jurković, Karmen. "Proteolitički procesi u dimljenom pršutu nakon faze zrenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:846634

Jurković, K. (2020). 'Proteolitički procesi u dimljenom pršutu nakon faze zrenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:846634

Jurković K. Proteolitički procesi u dimljenom pršutu nakon faze zrenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 July 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:846634

K. Jurković, "Proteolitički procesi u dimljenom pršutu nakon faze zrenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:846634

Metadata
TitleProteolitički procesi u dimljenom pršutu nakon faze zrenja
Title (english)Proteolytic processes in smoked dry-cured ham after stage of ripening
AuthorKarmen Jurković
MentorHelga Medić (mentor)
Committee memberNives Marušić Radovčić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2020-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti promjene na proteinima i parametrima teksture nakon zrenja Dalmatinskog pršuta u periodu od 12 mjeseci na uzorcima mišića biceps femoris (BF) i semimembranosus (SM). Određen je indeks proteolize, koncentracija proteina i koncentracija karbonila, kao indikator stupnja oksidacije proteina, te parametri teksture. BF i SM dva su najznačajnija mišića u pršutu, koji su tijekom prerade podvrgnuti različitim uvjetima. Veći indeks proteolize i veći stupanj oksidacije proteina određen je u BF u odnosu na SM. To se može objasniti većim udjelom vode u ovom mišiću i time jačom proteolitičkom aktivnošću ili većim stupnjem oksidacije proteina. BF, kao unutarnji mišić, manje je izložen djelovanju zraka u odnosu na SM koji je više isušen, pa samim time i ima veću tvrdoću. SM je rezultirao većim vrijednostima za parametre tvrdoće, adhezivne sile, odgođene elastičnosti i loma, dok je BF imao veće vrijednosti kohezivnosti, adhezivnosti, gumenosti, žvakljivosti, otpornosti i vlaknastosti.
Abstract (english)
The aim of this work was to determine the changes in proteins and texture parameters after ripening of Dalmatian smoked dry-cured ham in a period of 12 months on muscle samples of biceps femoris (BF) and semimembranosus (SM). Proteolysis index, protein concentration and carbonyl concentration were determined, which is an indicator of protein oxidation degree and texture parameters. The BF and SM are the two most important muscles in ham that are subjected to different conditions during processing. Higher proteolysis index and the degree of protein oxidation was determined in the BF than in the SM. This can also be explained by the higher content of water in this internal muscle and stronger proteolytic activity or a higher degree of protein oxidation. BF is less exposed to the air than the SM which is more dehydrated and therefore has higher hardness. SM resulted in higher values for hardness, adhesive force, springiness and fracture, while BF had higher values of cohesiveness, adhesiveness, gumminess, chewiness, stringiness, and fibrousness.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:846634
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-01-25 11:35:30