magistrsko delo
Barbara Bregar (Author), Jasna Bertoncelj (Reviewer), Lea Demšar (Mentor)

Abstract

Namen magistrske naloge je bil ugotoviti, kako dodatek encimov transglutaminaz (TG, 0,1 %) v presno maso za izdelavo govejih burgerjev in inkubacija (pri 1 ± 1 °C; 2 h, 24 h in 48 h) vplivata na spremembe v masi presnega izdelka. Vrednotili smo fizikalno-kemijske parametre (vrednost pH in vsebnost hranil), instrumentalno merjene parametre teksture (Texture Profile Analysis) in barve (sistem L*a*b*) ter senzorične lastnosti (kvantitativna opisna senzorična analiza) govejih burgerjev po pečenju na dvoploščnem žaru (temperatura plošče 240 °C, središčna temperatura 78 °C). Izguba mase med pečenjem se z dodatkom TG v primerjavi s kontrolo brez TG oz. fosfatnega preparata (FP) ni zmanjšala, se je pa zmanjšala s povečanjem časa inkubacije z dveh na 24 ur. Dodatek encimov TG in inkubacija oblikovanih burgerjev nista vplivala na vrednost pH ter izmerjene barvne in teksturne vrednosti v primerjavi s kontrolnimi burgerji. Dodatek TG v maso za burgerje je poslabšal sočnost in skupni vtis pečenih burgerjev, burgerji z dodatkom FP so bili po pečenju boljše senzorične kakovosti kot burgerji s TG. Ob dodatku encimov TG in podaljšanju inkubacije z 2 h na 48 h sta se značilno izboljšala senzorično ocenjena aroma in skupni vtis v primerjavi s kontrolnimi burgerji. Z dodatkom TG in različno časovno inkubacijo nismo dosegli teksturo kot se oblikuje ob dodatku FP.

Keywords

goveji burger;transglutaminaze;čas inkubacije;fizikalno-kemijski parametri;tekstura;barva;senzorične lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [B. Tomšič]
UDC: 637.521.47:66.022:543.2/.9
COBISS: 120601091 Link will open in a new window
Views: 21
Downloads: 9
Average score: 0 (0 votes)
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Other data

Secondary language: English
Secondary title: ǂThe ǂeffect of transglutaminase addition on physico-chemical parameters and sensory properties of burgers
Secondary abstract: The aim of this study was to determine how the 0.1 % addition of transglutaminase enzymes (TG) to raw mass for the production of beef burgers and incubation time (at 1 ± 1°C; 2 h, 24 h, and 48 h) affect the changes in the mass of the raw product. We evaluated the physicochemical parameters (pH and nutrient content), instrumentally measured texture (Texture Profile Analysis), colour parameters (L*a*b* system) and sensory properties (Quantitative Descriptive Sensory Analysis) of beef burgers after grilling on two-plate grill (plate temperature of 240°C, internal temperature of 78°C). Weight loss during grilling was not reduced by the addition of TG compared to the TG or phosphate mixture (PM)-free control, but was reduced by extending the incubation time from two to 24 hours. The addition of TG enzyme and incubation of shaped burgers had no effect on the pH value, as well as measured colour and texture values, compared to the control burgers. The addition of TG enzyme to the burger mass worsen the juiciness and overall impression of the grilled burgers; burgers with PM were of better sensory quality after grilling than TG burgers. Extending the incubation time from 2 h to 48 h significantly improved the sensory assessed aroma and overall impression of burgers with TG enzyme compared to control burgers. With the addition of TG and different incubation times, we did not achieve the texture that is formed with the addition of PM.
Secondary keywords: beef burger;transglutaminases;incubation time;physico-chemical parameters;texture;colour;sensory properties;
Type (COBISS): Master's thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: 1 spletni vir (1 datoteka PDF (IX, 46 str.))
ID: 16400951