prikaz prve stranice dokumenta Usporedba tehnološkog procesa proizvodnje pršuta u svijetu
Access restricted to students and staff of home institution
undergraduate thesis
Usporedba tehnološkog procesa proizvodnje pršuta u svijetu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:781030
Cetin, Sandra
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

Cetin, S. (2013). Usporedba tehnološkog procesa proizvodnje pršuta u svijetu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:781030

Cetin, Sandra. "Usporedba tehnološkog procesa proizvodnje pršuta u svijetu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:781030

Cetin, Sandra. "Usporedba tehnološkog procesa proizvodnje pršuta u svijetu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:781030

Cetin, S. (2013). 'Usporedba tehnološkog procesa proizvodnje pršuta u svijetu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:781030

Cetin S. Usporedba tehnološkog procesa proizvodnje pršuta u svijetu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:781030

S. Cetin, "Usporedba tehnološkog procesa proizvodnje pršuta u svijetu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:781030

Metadata
TitleUsporedba tehnološkog procesa proizvodnje pršuta u svijetu
Title (english)Comparison of technology of dry-cured ham production in the world
AuthorSandra Cetin
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 country2013-09-06, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pršut je tradicionalni proizvod koji se proizvodi u mnogim državama u svijetu. Postoje brojne vrste pršuta. Najpoznatiji su talijanski, francuski i španjolski pršuti. Njegova proizvodnja je tradicionalno vezana i za Hrvatsku. Naši tradicionalni istarski i dalmatinski pršuti po kakvoći nimalo ne zaostaju za ostalim vrstama pršuta. U osnovi proces proizvodnje pršuta uključuje soljenje svinjskog buta prethodno tehnološki obrađenog, potom postupak sušenja i zrenja. Navedeni principi zajednički su u proizvodnji svih tipova pršuta, no potrebno je naglasiti da se osnovna sirovina i neki tehnološki aspekti proizvodnje mogu bitno razlikovati što dovodi do različitih senzorskih svojstava pršuta. Boja, okus i tekstura su glavni pokazatelji kvalitete gotovog proizvoda. Također razni faktori kvalitativno i kvantitativno utječu na kemijski sastav pršuta i njegovu nutritivnu vrijednost. Pršut je proizvod s visokim udjelom proteina (visokom koncentracijom esencijalnih aminokiselina), dobar je izvor vitamina i minerala i ostalih nutritivno važnih spojeva te se upravo zbog toga može smatrati nutritivno visokovrijednom namirnicom.
Abstract (english)
Dry-cured ham is a traditional product manufactured in many countries around the world. There are different types of dry-cured ham. The most renowned dry-cured hams in the world are Italian, French and Spanish dry-cured ham. Croatia has also traditional dry-cured hams two types, Istrian and Dalmatian which are high quality products. Basically, the production process involves salting pork ham which is previously technologically processed, drying and ripening. These principles are in common in the production of all types of dry-cured ham, but the basic raw materials and some technological aspects of production may be different, which leads to different sensory properties of dry-cured ham. Color, flavor and texture are the main indicators of the quality of the finished product. Various quantitative and qualitative factors have influence on chemical composition of dry-cured ham and its nutritional value. Dry-cured ham is a product with high protein content (high concentration of essential amino acids), it is a good source of vitamins and minerals and other nutritionally important compounds and because of that it can be considered a highly nutritious food product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:781030
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-03 07:50:27