magistrsko delo
Katja Babič (Avtor), Mojca Korošec (Recenzent), Lea Demšar (Mentor)

Povzetek

Namen magistrske naloge je bil proučiti industrijske postopke izdelave mesnih izdelkov iz podskupin prekajeno meso in konzervirano meso ter določiti fizikalno-kemijske parametre in senzorične lastnosti izdelkov obeh podskupin. Na naključno izbranih izdelkih obeh podskupin (33) s slovenskega tržišča smo opravili kemijske analize vsebnosti pepela, NaCl in fosfatov, stopnje oksidacije (TBK), instrumentalne meritve sestave hranljivih snovi (NIR), barve (CIE L*, a*, b*) in teksture (analiza profila teksture) ter vrednotenje senzoričnih lastnosti (opisna analiza in skrajšan analitični test). Izdelki iz podskupine prekajeno meso so imeli večjo vsebnost beljakovin, pepela, skupnih fosfatov in NaCl kot izdelki iz podskupine konzervirano meso. Vsi izdelki so bili oksidativno stabilni (nizko število TBK). Izdelki iz podskupine prekajeno meso so bili temnejši (manjša vrednost L*) in na prerezu bolj rdeči (večja vrednost a*), po teksturi pa trši, bolj gumijavi, težje žvečljivi, bolj kohezivni in manj prožni (analiza profila teksture) kot izdelki iz podskupine konzervirano meso. Preskuševalci so izdelke obeh podskupin ocenili s podobno povprečno oceno za skupni vtis, pri čemer so imeli izdelki iz podskupine prekajeno meso v primerjavi z izdelki konzervirano meso slabšo enakomernost barve rezine, več želiranega vezivnega tkiva, slabše povezano, a bolj čvrsto, manj nežno teksturo rezine, bili so bolj slani, a z manj izraženo aromo po kovini in žarkem ter bolj izraženimi grenkimi, kislimi in tujimi priokusi. Parametri kakovosti vseh izdelkov, ki nosijo največji delež informacij (faktorska analiza), so žvečljivost, gumijavost, kohezivnost, trdota in elastičnost; z linearno diskriminantno analizo pa smo še dodatno potrdili, da se izdelki iz podskupin prekajeno meso in konzervirano meso ločijo v fizikalno-kemijskem in senzoričnem profilu.

Ključne besede

pasterizirani mesni izdelki;prekajeno meso;konzervirano meso;fizikalno-kemijske lastnosti;senzorične lastnosti;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.09 - Magistrsko delo
Organizacija: UL BF - Biotehniška fakulteta
Založnik: [K. Babič]
UDK: 637.525+664.92:543.2/.9
COBISS: 5086072 Povezava se bo odprla v novem oknu
Št. ogledov: 746
Št. prenosov: 237
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Comparision of physico-chemical parameters and sensory properties of selected pasteurised meat products
Sekundarni povzetek: The aim of this theses was to study industrial processes for the production of smoked meat and canned meat subgroups of pasteurized meat products and to determine their physico-chemical parameters and sensory properties. Chemical analysis of ash, sodium chloride and phosphates contents, rate of oxidation (TBK), instrumental measurements of the proximate composition (NIR), colour (CIE L*, a*, b*) and texture (Texture Profile Analysis) measurements and the evaluation of sensory properties (Descriptive Analysis Method and a short analysis test) have been carried out on 33 randomly selected products from the Slovenian market. Products of the smoked meat subgroup had a higher content of protein, ash, total phosphates and sodium chloride than the products of the canned meat subgroup. All products were oxidatively stable (low count TBK). The products of the smoked meat subgroup were darker (lower L* values) and more red in the cross-section (higher a* values), they were harder, more gummy, more difficult to chew, more cohesive and less elastic by texture (Texture Profile Analysis) as the products of the canned meat subgroup. The expert panel assessed the products of both subgroups with a similar average overall impression score. Compared to the products of the canned meat subgroup, the products of the smoked meat subgroup had lower colour uniformity of a slice, they contained higher amount of gelatinized connective tissue on slice, had poorer slice coherency, the texture of a slice was firmer with coarser fibres, they were saltier, with a less expressed metal and rancid aroma and more expressed bitter, acidic and foreign aftertaste. The chewiness, gumminess, cohesiveness, hardness and elasticity (texture parameters) loaded strongly on the quality parameters of all products (Factor analysis). Furthermore, by Linear discriminant analysis we confirmed that the products of smoked meat and canned meat subgroups distinguished by their physico-chemical and sensory profiles.
Sekundarne ključne besede: pasteurized meat products;smoked meat products;canned meat products;physico-chemical properties;sensory properties;
Vrsta dela (COBISS): Magistrsko delo/naloga
Študijski program: 0
Konec prepovedi (OpenAIRE): 1970-01-01
Komentar na gradivo: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Strani: XI, 65 f., [1] f. pril.
ID: 11210431