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undergraduate thesis
Utjecaj smanjenja koncentracije NaCl na enzimske procese u pršutu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:668011
Liović, Iva
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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Liović, I. (2024). Utjecaj smanjenja koncentracije NaCl na enzimske procese u pršutu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:668011

Liović, Iva. "Utjecaj smanjenja koncentracije NaCl na enzimske procese u pršutu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:668011

Liović, Iva. "Utjecaj smanjenja koncentracije NaCl na enzimske procese u pršutu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:668011

Liović, I. (2024). 'Utjecaj smanjenja koncentracije NaCl na enzimske procese u pršutu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:668011

Liović I. Utjecaj smanjenja koncentracije NaCl na enzimske procese u pršutu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:668011

I. Liović, "Utjecaj smanjenja koncentracije NaCl na enzimske procese u pršutu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:668011

Metadata
TitleUtjecaj smanjenja koncentracije NaCl na enzimske procese u pršutu
Title (english)Impact of reducing NaCl concentration on enzymatic processes in dry-cured ham
AuthorIva Liović
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 country2024-06-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je proučiti utjecaj dodatka NaCl na aktivnost enzima odgovornih za biokemijske procese proteolize i lipolize u pršutu. NaCl osim svog primarnog konzervirajućeg učinka doprinosi i razvoju okusa mesnih proizvoda. U pršutima se koncentracija NaCl najčešće kreće u rasponu od 4 do 6 %, ovisno o tipu pršuta. Tijekom proizvodnje se dodavanje soli provodi u nekoliko faza, a zatim slijedi faza sušenja i zrenja nužna za ravnomjernu raspodjelu soli i razvoj ujednačenog okusa u svim dijelovima pršuta. Od enzima koji kataliziraju spomenute biokemijske procese najznačajniji su proteolitički enzimi katepsini i kalpain, a od lipolitičkih enzima signifikantna je kisela lipaza mišićnog tkiva koju NaCl snažno aktivira za razliku od ostalih enzima na koje uglavnom djeluje inhibirajuće. Spomenuti procesi su najintenzivniji na početku, a pri kraju zrenja dominira oksidacija. Svi ovi procesi zajedno rezultiraju nastankom hlapljivih i nehlapljivih komponenti arome pršuta.
Abstract (english)
The aim of this work was to study the influence of addition of NaCl on the activity of enzymes responsible for the biochemical processes of proteolysis and lipolysis in dry-cured ham. In addition to its primary conserving effect, NaCl also contributes to the development of the taste of meat products. In dry-cured hams, the concentration of NaCl most often ranges from 4 to 6 %, depending on the type of dry-cured ham. During the production, the addition of salt is carried out in several stages, followed by the drying and ripening phase necessary for the even distribution of salt and the development of uniform taste in all parts of dry-cured ham. Of the enzymes that catalyze these biochemical processes, the most important are proteolytic enzymes cathepsins and kalpain, and of the lipolytic enzymes, acidic lipase of muscle tissue is significant, which is strongly activated by NaCl unlike other enzymes that are mainly inhibited by the addition of NaCl. These processes are most intense at the beginning, and oxidation dominates at the end of ripening. All these together result in the formation of volatile and non-volatile components of the taste of dry-cured ham.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:668011
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 on2024-07-18 12:01:09