prikaz prve stranice dokumenta Utjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena
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master's thesis
Utjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:171765
Batinić, Josipa
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

Batinić, J. (2014). Utjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:171765

Batinić, Josipa. "Utjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:171765

Batinić, Josipa. "Utjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:171765

Batinić, J. (2014). 'Utjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:171765

Batinić J. Utjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:171765

J. Batinić, "Utjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:171765

Metadata
TitleUtjecaj duljine zrenja na fizikalno-kemijske karakteristike baranjskog kulena
Title (english)Effect of the length of ripening on the physico-chemical properties of the Baranja kulen
AuthorJosipa Batinić
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 country2014-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Baranjski kulen je fermentirana kobasica od usitnjenog svinjskog mesa, začinjenog mljevenom paprikom i bijelim lukom te paprom. U ovom radu određen je utjecaj duljine zrenja, različite recepture (tradicionalne i industrijske) i različite kakvoće mesa na fizikalno- kemijska svojstva baranjskog kulena. Udio vode nakon 6 mjeseci zrenja je pao na 37,57% s obzirom na udio nakon 3 mjeseca od 46,35%. Udio proteina nakon 3 mjeseca je 35,83% te se povećao na 41,16% nakon 6 mjeseci zrenja. Udio masti nakon 3 mjeseca zrenja je 8,93%, a nakon 6 mjeseci povećava se na 12,61%. Različita kakvoća mesa je utjecala na boju mesa te su kuleni s mesom oznake B imali najveću L* vrijednost, a kuleni s mesom oznake A su imali najveću a* vrijednost. Vrijednost b* je bila najveća kod kulena s mesom oznake B. Tradicionalni kulen ima nešto veću prosječnu vrijednost pH - 5,67 nego industrijski kulen čija je vrijednost 5,27.
Abstract (english)
Baranja Kulen is a fermented sausage made of minced pork, spiced with paprika, garlic and pepper. In this study, the effect of ripening lenght, different recipes (traditional and industrial) and different meat quality on the physico-chemical properties of the Baranja Kulen was determined. Water content after 3 months of ripening was 46,35%, and after 6 months decreased to 37,57%. Protein content after 3 months was 35,83% and after 6 months of ripening increased to 41,16%. Fat content after 3 months of ripening was 8,93%, and after 6 months it increased to 12,61%. Different meat quality influenced on the color and kulen with meat labeled B had the highest L * value, and kulen with meat labeled A had the highest a * value. Value b * was the highest in kulen with meat labeled B. Traditional sausage had a slightly higher average pH – 5,67 than industrial sausage,jh whose value was 5,27.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:171765
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-28 08:57:01