magistrsko delo
Nikita Trček (Author), Andrej Kirbiš (Reviewer), Lea Demšar (Mentor)

Abstract

Namen magistrske naloge je bil preveriti uporabo tradicionalnih dodatkov (soda) in novejših možnosti za izdelavo hibridnih mesnih pripravkov/čevapčičev ter ugotoviti razlike v tvorbi heterocikličnih aminov med dvema postopkoma suhe toplotne obdelave. Poleg kontrolnih (tradicionalnih) čevapčičev smo izdelali še štiri formulacije mesnih pripravkov/čevapčičev v treh proizvodnih ponovitvah, ki so vključevale sestavine, kot so soda, fosfatni preparat, čičerika in čičerika/fosfatni preparat. Govedino, svinjino in slanino smo zmleli ločeno, pripravili začimbni poparek in emulziji iz čičerikine moke, vode, maščobnega tkiva in fosfatnega preparata ali brez njega. V oblikovanih surovih masah smo analizirali kemijsko sestavo, barvne vrednosti in teksturo ter iz preostale mase izdelali cilindrične vzorce/čevapčiče. Po toplotni obdelavi smo izmerili izgubo mase, dimenzijske spremembe, reološke parametre, ocenili senzorične lastnosti in določili vsebnost heterocikličnih aminov. Ugotovili smo, da se je izbira sestavin in njihovega razmerja (80 % mesnih surovin : 10 % čičerikine moke v obliki emulzij), skupaj z uporabljenim postopkom za izdelavo hibridnih mesnih pripravkov, izkazala kot primerna. Dodatki različnih sestavin so pomembno vplivali na sestavo in lastnosti pripravkov, pri čemer so skupine s čičeriko pokazale manjšo vsebnost beljakovin in višje razmerje voda/beljakovine. Senzorična analiza je izpostavila prednosti in slabosti posameznih dodatkov, pri čemer je skupina s sodo izstopala kot najbolje ocenjena, skupini s čičeriko in čičerika/fosfat pa kot najslabše zaradi drobljivosti, slabe arome in skupnega vtisa. Različni načini toplotne obdelave so različno vplivali na teksturo in senzorične lastnosti, nismo pa jasno dokazali, kateri način je bolj primeren z vidika tvorbe heterocikličnih aminov. Kljub temu so pridobljeni rezultati pomembni za razumevanje parametrov, ki vplivajo na kakovost in sestavo hibridnih mesnih pripravkov s čičeriko.

Keywords

čevapčiči;mesni pripravki;hibridni mesni pripravki;fosfatni preparat;čičerika;toplotna obdelava;heterociklični amini;senzorične lastnosti;

Data

Language: Slovenian
Year of publishing:
Typology: 2.09 - Master's Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [N. Trček]
UDC: 637.521.47:641.526.5:547.554:543.92
COBISS: 192857859 Link will open in a new window
Views: 43
Downloads: 12
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Other data

Secondary language: English
Secondary title: Comparison of traditional čevapčiči with hybrid meat preparation
Secondary abstract: The aim of the master thesis was to investigate the use of traditional additives and newer options for the production of hybrid meat products/čevapčiči and to determine differences in the formation of heterocyclic amines between two dry heat treatment methods (grilling and pan frying). Besides control (traditional) čevapčiči also four formulations in three production repeats were made, incorporating various ingredients such as soda, phosphate mix, chickpea and chickpea/phosphate mix. Beef, pork and fat were ground separately, spice infusions and emulsions were prepared from chickpea flour, water, fat tissue and phosphate mix. The formed raw masses were examined for their chemical composition, colour values and texture, then cylindrical samples were produced. Mass losses during heat treatment, dimensional changes and rheological parameters were measured, sensory properties were evaluated and the HCA content was determined. It was found that the choice of ingredients and their ratio (80% meat ingredients:10% chickpea flour in the form of emulsions) and the chosen method for producing hybrid meat products proved to be suitable. The addition of the different ingredients significantly affected the composition and properties of the products, with the chickpea groups having a lower protein content and a higher water/protein ratio. The sensory evaluation highlighted the strengths and weaknesses of each ingredient, with the soda group receiving the most positive rating and the chickpea and chickpea phosphate groups receiving the worst rating in terms of crumbliness, aroma and overall impression. The different heat treatment methods had different effects on texture and sensory properties, but no clear conclusion could be drawn as to which method was better in terms of heterocyclic amine formation. Nevertheless, the results obtained are important for understanding the parameters that influence the quality and composition of chickpea hybrid meat products.
Secondary keywords: čevapčiči;meat preparation;hybrid meat preparations;phosphate preparation;chickpea;heat treatment;heterocyclic amines;sensory properties;
Type (COBISS): Master's thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: 1 spletni vir (1 datoteka PDF (IX, 47 str.)
ID: 23349828