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undergraduate thesis
Metode konzerviranja u proizvodnji Dalmatinskog pršuta
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. urn:nbn:hr:109:125411
Radalj, Iva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Radalj, I. (2016). Metode konzerviranja u proizvodnji Dalmatinskog pršuta (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:125411

Radalj, Iva. "Metode konzerviranja u proizvodnji Dalmatinskog pršuta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:125411

Radalj, Iva. "Metode konzerviranja u proizvodnji Dalmatinskog pršuta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:125411

Radalj, I. (2016). 'Metode konzerviranja u proizvodnji Dalmatinskog pršuta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:125411

Radalj I. Metode konzerviranja u proizvodnji Dalmatinskog pršuta [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:125411

I. Radalj, "Metode konzerviranja u proizvodnji Dalmatinskog pršuta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:125411

Metadata
TitleMetode konzerviranja u proizvodnji Dalmatinskog pršuta
Title (english)Methods of preservation in production of Dalmatian prosciutto
AuthorIva Radalj
MentorDragan Kovačević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu prikazana je tehnologija proizvodnje Dalmatinskog pršuta s posebnim naglaskom na metode konzerviranja (soljenje, sušenje, dimljenje i zrenje). Posebice u prvoj proizvodnoj fazi, soljenje krupnom morskom soli ima ključnu ulogu u sprječavanju kvarenja te razvoju patogenih bakterija, a njegov maseni udio u gotovom proizvodu, zrelom Dalmatinskom pršutu, kreće se u rasponu 4,5 - 7,5 %. Dalmatinski pršut zaštićen je oznakom zemljopisnog podrijetla na razini Europske unije, što ukazuje na jedinstvenu i specifičnu tradicionalnu tehnologiju proizvodnje te s druge strane na mogućnost korištenja svinjskih butova različitog podrijetla s obzirom na pasminu, način uzgoja, način prehrane, lokaciju proizvodnje i dr. Najbolju kvalitetu i tehnološka svojstva (boja, mramoriranost, pH i sposobnost vezanja vode (SpVV)) pokazali su butovi križanaca landrasa, jorkšira i duroka.
Abstract (english)
This paper describes the technology of production of Dalmatian dry-cured ham with special emphasis on methods of preservation (salting, drying, smoking and ripening). Especially in the first production phase, salting with coarse sea salt has a key role in preventing spoilage and development of pathogenic bacteria. Mass fraction of salt in the finished product, mature Dalmatian dry-cured ham, ranges from 4,5 - 7,5%. Dalmatian dry-cured ham is registered in the European Commission registers of certain products as Protected geographical indication (PGI) which indicates the unique and specific traditional manufacturing technology and on the other hand the possibility of using pork ham different backgrounds regard to genotype and breeding properties (colour, marbling, pH and water binding capacity) showed hams from crosses of Landrace, Yorkshire and Duroc.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:125411
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 In copyright icon
Created on2016-12-13 16:02:02