magistrsko delo
Povzetek
Namen magistrske naloge je bil ugotoviti, kako različni tehnološki postopki izdelave burgerjev (I: sočasen dodatek fosfatov mletemu mesu in maščobnemu tkivu na začetku mešanja, II: sočasen dodatek fosfatov ob koncu mešanja, III: dodatek fosfatov pol minute pred dodatkom vode in soli, IV: zaporedno dodajanje fosfatov, vode in soli, mešanje in ponovno mletje mase) in različne metode toplotne obdelave (pečenje v pečici pri temperaturi 200 °C in na dvoploščnem žaru s temperaturo plošče 240 °C) do središčne temperature (78 °C) vplivajo na fizikalno-kemijske parametre (vrednost pH, kemijska sestava in vsebnost fosfatov), instrumentalno merjene parametre teksture (Texture Profile Analysis) in senzorične lastnosti (kvantitativna opisna senzorična analiza) burgerjev. Burgerji I so v primerjavi z ostalimi eksperimentalnimi skupinami burgerjev značilno bolj čvrsti, suhi in gumijasti, nekoliko bolj žvečljivi in elastični ter z intenzivno aromo po govejem mesu; burgerji II so manj čvrsti vendar skoraj optimalno gumijasti, v ostalih senzoričnih lastnostih pa so podobni ostalim skupinam burgerjev. Senzorične lastnosti in instrumentalno izmerjena tekstura burgerjev III so podobni burgerjem I. Burgerji IV so mehkejši, manj adhezivni in žvečljivi v primerjavi z burgerji po ostalih postopkih. Iz gastronomskega vidika je bolj zaželeno, da se burgerji spečejo na dvoploščnem žaru kot v pečici, saj tako ohranijo lepšo obliko, sočnost in aromo.
Ključne besede
mesni izdelki;goveji burgerji;hamburger;tehnološki postopek;toplotna obdelava;tekstura;fizikalno-kemijske lastnosti;senzorične lastnosti;
Podatki
Jezik: |
Slovenski jezik |
Leto izida: |
2018 |
Tipologija: |
2.09 - Magistrsko delo |
Organizacija: |
UL BF - Biotehniška fakulteta |
Založnik: |
[G. Sok] |
UDK: |
637.521:641.526:543.2/.9 |
COBISS: |
4910712
|
Št. ogledov: |
1600 |
Št. prenosov: |
486 |
Ocena: |
0 (0 glasov) |
Metapodatki: |
|
Ostali podatki
Sekundarni jezik: |
Angleški jezik |
Sekundarni naslov: |
ǂThe ǂeffect of manufacturing technology of burgers on their physico-chemical parameters and sensory properties |
Sekundarni povzetek: |
The aim of this study was to determine how different manufacturing technology (I simultaneous addition of phosphates to the minced meat and fat materials at the beginning of mixing; II simultaneous addition of phosphates at the end of mixing; III addition of phosphates half a minute before the addition of water and salt; IV sequential addition of phosphate and salt, mixing and re-grinding coarse ground mass) and different methods of thermal treatment (roasting in oven at air temperature 200 °C and on two-platted grill with temperature of plate 240 °C, till internal temperature (78 °C) was reached) effect the texture and sensory properties of burgers. The physico-chemical (pH value, proximate composition, phosphate content) and instrumental parameters of texture (Texture Profile Analysis) as well as sensory properties (Descriptive Analysis Method) of burgers were determined. Technological procedure I resulted in a slightly firm, dry and gummy burger, with more expressed chewiness and resilience dominated by distinctive beefy aroma; procedure II resulted also in slightly too firm texture but almost optimal gumminess, other properties are similar. Sensory properties and texture parameters of burgers obtained with procedure III were comparable to procedure I. Burgers produced according procedure IV resulted in tenderer, less adhesive and chewable texture than texture in burgers, manufactured according other procedures. From the gastronomical point of view it is better burgers treated on two-platted grill than roasted in oven due to better preservation of form and aroma. |
Sekundarne ključne besede: |
meat products;beef burger;hamburgers;technological procedure;thermal treatment;texture;physico-chemical properties;sensory properties; |
Vrsta dela (COBISS): |
Magistrsko delo/naloga |
Študijski program: |
0 |
Komentar na gradivo: |
Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo |
Strani: |
X, 50 f. |
ID: |
10937967 |