prikaz prve stranice dokumenta Konzerviranje mesa hlađenjem
Access restricted to students and staff of home institution
undergraduate thesis
Konzerviranje mesa hlađenjem
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:621724
Markovčić, Mateo
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

Markovčić, M. (2019). Konzerviranje mesa hlađenjem (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:621724

Markovčić, Mateo. "Konzerviranje mesa hlađenjem." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:621724

Markovčić, Mateo. "Konzerviranje mesa hlađenjem." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:621724

Markovčić, M. (2019). 'Konzerviranje mesa hlađenjem', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:621724

Markovčić M. Konzerviranje mesa hlađenjem [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:109:621724

M. Markovčić, "Konzerviranje mesa hlađenjem", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:621724

Metadata
TitleKonzerviranje mesa hlađenjem
Title (english)Chilling of Meat
AuthorMateo Markovčić
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 country2019-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Pod pojmom konzerviranja hlađenjem misli se na fizikalnu metodu konzerviranja hrane, u ovom slučaju mesa, kojom se snižava temperatura sirovine. Sirovina se hladi najčešće do iznad početne točke zamrzavanja staničnog soka. Preporučena temperatura konzerviranja hlađenjem za meso iznosi +0 °C do +4 °C, a za organe do +3 °C. Ovom metodom se postižu najmanje promjene u kvaliteti sirovine, međutim metoda je pogodna samo za kratkotrajno čuvanje svježe sirovine. Sniženjem temperature utječemo na brzinu kemijskih i biokemijskih reakcija, te na rast i razvoj mikroorganizama. Nativno prisutnim enzimima usporava se brzina djelovanja. Hlađenje mesa vrši se u posebno projektiranim hladnjačama u kojima se konstantno i automatski regulira sastav atmosfere koja okružuje proizvod, relativna vlažnost i temperatura zraka, te brzina strujanja zraka. Hlađenje u struji zraka jedna je od najprimjenjivanijih metoda za ovaj način konzerviranja zbog svoje ekonomičnosti i jednostavnosti izvedbe. Za izvedbu se koriste kompresorski rashladni uređaji.
Abstract (english)
The term chilling of meat stands for physical method of food preservation, in this case meat, which lowers the temperature of the raw material. The raw material is usually chilled to above initial freezing point of the cellular liquid. The recommended chilling temperature for meat is +0°C to +4°C and for organs +3°C. This method achieves the least changes in quality of raw material, does not significantly alter the organoleptic properties of the raw material. However, the method is suitable only for short-term preservation. By lowering the temperature, we influence on speed of chemical and biochemical reactions, and the growth and development of microorganisms. Native enzymes slow down the rate of reaction. Chilling of meat is performed in specially designed chilling chambers in which the composition of the atmosphere surrounding the product, relative air humidity and the temperature, and the air flow rate are constantly and automatically regulated. Airflow chilling is one of the most applicable methods for this conservation method because of its economy and simplicity of performance. Compressor chillers are most used for this method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:621724
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 on2019-07-22 09:08:40