diplomsko delo
Žiga Pokovec (Author), Janez Salobir (Reviewer), Tomaž Polak (Mentor)

Abstract

Maščoba je pomembna sestavina predelanih mesnih izdelkov tako s tehnološkega, kot tudi s prehranskega vidika. Cilj diplomske naloge je bil izdelati barjene klobase z uporabo oljčnega, kokosovega, arašidovega, sončničnega in repičnega olja z namenom izboljšanja maščobnokislinske sestave barjene klobase. V ta namen smo pripravili pet različnih vzorcev barjenih klobas, ki smo jih senzorično in instrumentalno ovrednotili. Za oceno senzoričnih lastnosti smo uporabili metodo kvantitativne deskriptivne analize z nestrukturirano lestvico. Osnovno kemijsko sestavo smo določili z aparatom NIR, teksturne lastnosti pa z aparatom Texture analyser. Izmerili smo tudi vrednosti pH posamezne klobase, barvo prereza pa določili s kromametrom Minolta. Pri vseh vzorcih barjenih klobas smo izvedli analizo maščobnokislinske sestave. Rezultate smo statistično obdelali in ugotovili, da lahko z uporabo različnih olj bistveno vplivamo tako na senzoričen kot na prehranski vidik mesnih izdelkov. V naši raziskavi se je izkazalo, da lahko z uporabo repičnega olja nadomestimo živalsko maščobo ter tako izdelamo izdelek, ki je tako senzorično kot tudi prehransko sprejemljiv.

Keywords

klobase;barjene klobase;maščobe;olja;maščobnokislinska sestava;kemijske analize;senzorične lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [Ž. Pokovec]
UDC: 637.524:543.635.3:543.2/.9
COBISS: 32153091 Link will open in a new window
Views: 383
Downloads: 75
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Other data

Secondary language: English
Secondary title: Fatty acid profile and sensory properties of extra sausages produced with different oils
Secondary abstract: Fat is an important ingredient of processed meat products from a technological and nutritional standpoint. The goal of thesis was to produce extra sausages using olive, coconut, peanut, sunflower and rapeseed oil in order to improve the fatty acid structure of the extra sausages. With this aim 5 different sausage samples were prepared, which were sensory and instrumentally analyzed. The sensory properties were analyzed using quantitative descriptive method which used an unstructured scale. The basic chemical composition was determined by using the NIR method, and the texture properties were determined by using the Texture analyzer. The pH levels of each sample were measured along with color of the cross-section which was analyzed with a Minolta chromameter. Fatty acid analysis was done on all samples. The results were statistically processed and from the results it was shown that the sensory and nutritional aspect of meat products can be significantly altered using vegetable oils, which concludes that replacing animal fat with rapeseed oil can still produce a product that is sensory and nutritionally acceptable.
Secondary keywords: sausages;extra sausages;fat;oils;fatty acid composition;chemical analysis;sensory properties;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VIII, 27 f.
ID: 12035096