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undergraduate thesis
Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:178127
Janjatović, Gorana
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

Janjatović, G. (2018). Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta) (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:178127

Janjatović, Gorana. "Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:178127

Janjatović, Gorana. "Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:178127

Janjatović, G. (2018). 'Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 29 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:178127

Janjatović G. Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta) [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 April 29] Available at: https://urn.nsk.hr/urn:nbn:hr:109:178127

G. Janjatović, "Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:178127

Metadata
TitleZačini koji se koriste u tehnologiji proizvodnje šunki (pršuta)
Title (english)Spices used in production of ham (prosciutto)
AuthorGorana Janjatović
MentorKrešimir Mastanjević (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 country2018-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pršut je jedan od najcjenjenijih i najkvalitetnijih tradicionalnih proizvoda Republike Hrvatske. Povoljna klima i stoljetna tradicija omogućile su popularnost pršuta ne samo u Hrvatskoj već i u Europi. U Republici Hrvatskoj se proizvodnja pršuta veže za priobalno područje posebice Dalmaciju i Istru. Tradicionalno se proizvod Dalmatinski, Drniški, Istarski pršut i Krčki, čija je kvaliteta već stoljećima neupitna. U proizvodnji pršuta kao začini koriste se češnjak, crvena paprika, papar, lovorov list, ružmarin i dr. Za razliku od trajnih (fermentiranih) kobasica konzervirajuće djelovanje začina, posebice antioksidativno, ograničeno je na površinski sloj otvorenog dijela pršuta s kojeg je skinuta koža i u koji se utrljava suha salamura. Začini se primarno koriste u proizvodnji pršuta radi poboljšanja senzorskih svojstava (arome i boje proizvoda), što znači da svaki od njih ima drugačiju i kompleksniju kemijsku strukturu, drugačiji način proizvodnje i uzgoja kao i oblik u kojem se koristi (suhi, mljeveni ili kao eterična ulja).
Abstract (english)
Prosciutto (smoked ham, dried ham) is one of the most appreciated and high-quality traditional products in the Republic of Croatia. Favourable climate and centuries-old tradition enabled the popularity of prosciutto, not just in Croatia, but in Europe as well. Prosciutto production in Croatia is mainly connected to the coastal area, especially Dalmatia and Istria. Prosciutto from Dalmatia, Drnis and Istria is traditional product which quality is undeniable for centuries. Spices are garlic, red pepper, pepper, bay leaf, rosemary and others. Unlike the dry (fermented) sausages, conservative action of spices, especially antioxidant, is limited to the surface layer of the open part of prosciutto from which the skin is removed and dry brine is rubbed in. The main reason for using spices in production of prosciutto is to improve sensor features (flavor and color), which means that all of them have different and more complex chemical structure, different way of production and cultivation, as well as the shape in which is being used (dry, minced or as essential oils).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:178127
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 on2018-10-19 10:55:49