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undergraduate thesis
Parametri kvalitete i rok trajanja narezanog Dalmatinskog pršuta pakiranog u vakuum
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. urn:nbn:hr:159:081214
Peternel, Lea
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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Peternel, L. (2021). Parametri kvalitete i rok trajanja narezanog Dalmatinskog pršuta pakiranog u vakuum (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:081214

Peternel, Lea. "Parametri kvalitete i rok trajanja narezanog Dalmatinskog pršuta pakiranog u vakuum." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:081214

Peternel, Lea. "Parametri kvalitete i rok trajanja narezanog Dalmatinskog pršuta pakiranog u vakuum." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2021. https://urn.nsk.hr/urn:nbn:hr:159:081214

Peternel, L. (2021). 'Parametri kvalitete i rok trajanja narezanog Dalmatinskog pršuta pakiranog u vakuum', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:081214

Peternel L. Parametri kvalitete i rok trajanja narezanog Dalmatinskog pršuta pakiranog u vakuum [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2021 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:081214

L. Peternel, "Parametri kvalitete i rok trajanja narezanog Dalmatinskog pršuta pakiranog u vakuum", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:159:081214

Metadata
TitleParametri kvalitete i rok trajanja narezanog Dalmatinskog pršuta pakiranog u vakuum
Title (english)Quality parameters and shelf-life of sliced Dalmatian dry-cured ham packed in vacuum
AuthorLea Peternel
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 country2021-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je ispitati utjecaj različitih ambalažnih materijala, sintetskog (laminat PA/PE i PPcast) i biomaterijala (PLA) na boju, senzorske karakteristike, pH vrijednost, udio vode te stupanj oksidacije masti u pršutu pakiranog u vakuum i čuvanog tijekom 6 mjeseci u hladnjaku pri 4°C. Boja je određena spektrofotometrom, senzorske karakteristike pomoću hedonističke skale, pH vrijednost je izmjerena pH-metrom te je TBARS testom određen stupanj oksidacije masti. Na kraju je provedena statistička analiza dobivenih rezultata. Rezultati su izraženi kao srednja vrijednost ± standardna pogreška. Rezultati ispitivanja udjela vode, pH, boje, senzorskih karakteristika te stupnja oksidacije masti pokazali su kako je ambalažni materijal PA/PE najbolji za očuvanje ispitanih parametra kvalitete pršuta, za razliku od PLA i PP cast ambalažnog materijala gdje je došlo do značajnog narušavanja parametara kvalitete kroz kraći vremenski period.
Abstract (english)
The aim of this study was to examine the influence of different packaging materials, synthetic (PA/PE laminate and PP cast) and biomaterials (PLA) on color, sensory characteristics, pH value, water content and the degree of fat oxidation in dry-cured ham packaged in vacuum and stored for 6 months in a refrigerator at 4°C. The color was determined with a spectrophotometer, the sensory characteristics using a hedonistic scale, the pH value was measured with a pH meter and the degree of fat oxidation was determined by the TBARS test. Finally, a statistical analysis of the obtained results was performed. Results are expressed as mean ± standard error. The results of this study showed that PA/PE packaging material is the best for preserving the tested quality parameters: water content, pH, color, sensory characteristics and fat oxidation of dry-cured ham, while PLA and PP cast packaging material showed a significant reduction in quality parameters throughout shorter period of time.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:081214
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2021-09-24 11:02:05