Vpliv vsebnosti karagenana na stabilnost piščančjega mesnega namaza

diplomsko delo

Petra Ožbolt (Author), Iztok Prislan (Reviewer), Tomaž Polak (Mentor)

Abstract

Karagenani spadajo v skupino sulfatiranih polisaharidov. Tehnološko so pomembne tri vrste: kappa, iota in lambda, ki se med seboj razlikujejo v številu in poziciji sulfatnih skupin. Dodajanje karagenanov v mesne namaze izboljša tehnološke lastnosti. Cilj diplomske naloge je bil izdelati piščančji mesni namaz, z najmanjšo koncentracijo karagenana, ki bo še stabilen. Hkrati smo izdelali tudi namaz z dodatkom krompirjevega škroba, ki bo primerljiv z namazom, ki ima dodan karagenan (E 407). V ta namen smo pripravili 8 različnih piščančjih namazov. Senzorične lastnosti smo ovrednotili z metodo deskriptivne analize, osnovno kemijsko sestavo pa z uporabo metode NIR in teksturno lastnost z aparatom Texture Analyser TA.XT Plus. Vse meritve smo opravili v dveh paralelkah. Rezultate smo statistično obdelali in ugotovili, da se namazi značilno razlikujejo v instrumentalno izmerjenih teksturnih lastnostih ter v senzorični kakovosti. V namazih z dodanim karagenanom (0,2 % in 0,3 %) in krompirjevim škrobom (2 %), se spremenijo senzorične in teksturne lastnosti.

Keywords

mesni izdelki;piščančji mesni namazi;aditivi;hidrokoloidi;karagenan;teksturne lastnosti;senzorične lastnosti;

Data

Language:	Slovenian
Year of publishing:	2018
Typology:	2.11 - Undergraduate Thesis
Organization:	UL BF - Biotechnical Faculty
Publisher:	[P. Ožbolt]
UDC:	637.52:664.934.022:543.2/.9
COBISS:	4943224
Views:	979
Downloads:	383
Average score:	0 (0 votes)
Metadata:

Other data

Secondary language:	English
Secondary title:	ǂThe ǂinfluence of the carrageenan on stability of the chicken spread
Secondary abstract:	Carrageenans belong to the group of sulphated polysaccharides. Technologically important are three types: kappa, iota and lambda, which differ in number and position of sulphate groups. Adding carrageenans to meat spreads improves technological properties. The aim of the diploma thesis was to use the lowest possible amount of carrageenan to produce stable chicken meat spread. We tried to use potato starch instead of carrageenan to produce chicken spread that would remain textural and sensorical properties. For this purpose we prepared 8 different chicken spreads. Sensory properties were evaluated by using descriptive analysis method, the basic chemical composition ware determined by using the (NIR) method and the texture characteristic with the Texture Analyser TA.XT plus. All measurements were performed in two parallel samples. Statistical analysis of results showed that spreads differed significantly in instrumentally measured texture properties and in sensory quality. In spreads with added carrageenan (0,2 % in 0,3 %) and potato starch (2 %), the sensory and texture properties change
Secondary keywords:	meat products;chicken spreads;additives;hydrocolloids;carrageenan;texture properties;sensory properties;
Type (COBISS):	Bachelor thesis/paper
Study programme:	0
Thesis comment:	Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages:	VII, 19 f.
ID:	10958839