diplomsko delo
Kristina Pavovec (Author), Nataša Šegatin (Reviewer), Tomaž Polak (Mentor)

Abstract

Namen diplomskega dela je bil določiti sposobnost mesa za vezanje vode (SVV) in preko tega parametra oceniti vzorce s trga. V ta namen smo odvzeli 6 vzorcev s trga in enega iz klavnice ter jih primerjali z rezultati iz baze ŽT. Prav tako smo rezultate primerjali s podatki vzorcev z znano količino dodane vode oz. vode in NaCl. Vzorcem smo izmerili SVV z metodo stiskanja, pri čemer nismo zaznali večjih odstopanj. Vrednosti pH štirih vzorcev so bile v mejah normalne kakovosti (5,5–5,8), trije vzorci pa so imeli nekoliko povišano vrednost (do 5,88), a drugih nenormalnih karakteristik nismo zaznali. Z merjenjem odpuščanja vode med toplotno obdelavo mesa pri temperaturah 55, 65 in 75 °C smo dokazali večje odpuščanje tekočine pri višjih temperaturah. Pri štirih vzorcih mesa so izmerjene vrednosti odstopale od podatkov v bazi, kar nakazuje na možnost dodane vode in aditivov. Ob dodajanju znanih količin vode oz. slane vode v meso smo dokazali, da se tem vzorcem vrednost SVV poslabša. Več vode kot dodamo, slabša bo SVV. Z instrumentalnim merjenjem barve smo ugotovili določene razlike med posameznimi vzorci, medtem ko vizualno večjih razlik nismo zaznali. Na trgu najdemo vzorce mesa, ki so deklarirani kot sveže meso, a v resnici pri nekaterih proizvajalcih sumimo, da so v resnici to mesni pripravki.

Keywords

meso;goveje meso;potvorbe;sposobnost vezanja vode;SVV;kakovost mesa;TČS;BMV;pH;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [K. Pavovec]
UDC: 637.51:636.2:543.2/.9
COBISS: 52457731 Link will open in a new window
Views: 404
Downloads: 86
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Other data

Secondary language: English
Secondary title: Water holding capacity of beef meat from market
Secondary abstract: The purpose of the diploma work was to determine the Water Holding Capacity of meat (WHC) and to assess samples from the market through this parameter. For this purpose, we took 6 samples from the market and one from the slaughterhouse and compared them with the results from the ŽT database. We also compared the results with data from samples with a known amount of added water or water and NaCl. WHC was measured in the samples by the compression method and no major deviations were detected. The pH values of four samples were in the range of normal quality (5.5–5.8) and three samples had a slightly elevated value (up to 5.88) but no other abnormal characteristics were detected. By measuring the release of water during heat treatment of meat at temperatures of 55, 65 and 75 °C, we demonstrated greater release of liquid at higher temperatures. For four meat samples, the measured values deviated from the data in the database, indicating the possibility of added water and additives. When adding known amounts of water or salt water into meat we proved that these samples worsen the WHC value. The more water we add the worse the WHC will be. By instrumental colour measurement, we found certain differences between individual samples while visually no major differences were detected. We find samples of meat on the market that are declared as fresh meat, but in reality, we suspect that some of them are meat preparations.
Secondary keywords: meat;beef;food fraud;water holding capacity;WHC;meat quality;DFD;PSE;pH;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: VIII, 23 f.
ID: 12568958