Senzorna ocjena šunki turopoljskih svinja hranjenih žirom

master's thesis

• Title (english): Sensory evaluation of hams of Turopolje pigs fed on acorn
• Author: Valentina Jakopović
• Mentor: Danijel Karolyi (mentor)
• Committee member: Danijel Karolyi (predsjednik povjerenstva)
• Committee member: Ivica Kos (član povjerenstva)
• Committee member: Ana Kaić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Science); Zagreb
• Defense date and country: 2019-09-30, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj rada bio je istražiti senzorna svojstva suhih šunki (n=26) od turopoljskih svinja iz otvorenog uzgoja, hranjenih prije klanja s ili bez dodatka žira hrasta lužnjaka (Quercus robur L.), te utvrditi utjecaj hranidbe svinja na senzornu ocjenu šunki. Prerada šunki obavljena je obradom i salamurenjem butova smjesom nitritne soli i začina, hladnim dimljenjem, te sušenjem i zrenjem u kontroliranim uvjetima. Uzorkovanje za analize obavljeno je nakon 15 mjeseci u području m.biceps femoris, m.semitendinosus, m.semimembranosus i pripadajućeg masnog tkiva. Senzorna ocjena provedena je kvantitativnom deskriptivnom analizom korištenjem panela od 9 obučenih članova, koji su na 9 cm nestrukturiranoj ljestvici intenziteta s dva krajnja ekstrema ocijenili ukupno 19 senzornih deskriptora. Pri statističkoj obradi, za svaki deskriptor korišten je prosječni rezultat svih panelista i repeticija uzorka uz primjenu analize varijance ponovljenih mjerenja. Utvrđena je statistički značajna razlika u senzornoj ocjeni šunki turopoljskih svinja hranjenih sa i bez dodatka žira kod svojstava presjeka (boja i intenzitet boje mišićnog tkiva), te mirisa (tipičnost mirisa) i okusa (slatko) mišićnog dijela, koja su redom bila bolje ocjenjena kod šunki svinja koje nisu prihranjivane s žirom. Zaključeno je da u uvjetima provedenog istraživanja nije utvrđen pozitivan utjecaj hranidbe svinja žirom na senzorna svojstva šunki od turopoljske svinje.

Abstract (english)

The aim of this study was to investigate the sensory properties of dry-cured hams (n=26) produced from outdoor reared Turopolje pigs, fed before slaughter with or without oak (Quercus robur L.) acorn supplementation, and to determine the influence of pigs’ diet on sensory evaluation of ham. Hams were processed by raw leg shaping and salting with a mixture of nitrite salt and spices, cold smoking, drying and ripening under controlled conditions. Sampling for analyses was performed after the 15 months in the area of m.biceps femoris, m.semitendinosus, m.semimembranosus and associated adipose tissue. Sensory evaluation was performed by quantitative descriptive analysis using a panel of 9 trained members which evaluated a total of 19 sensory descriptors on a 9 cm unstructured intensity scale with two end extremes. For statistical processing, the average score of all panelists and sample repetitions was used for each descriptor using repeated measures analysis of variance. A statistically significant difference in the sensory evaluation of Turopolje pigs hams fed with and without the addition of acorns was found in the cross section appearance (lean colour and colour intensity) and muscle part odour (typical odour), and taste (sweetness), which were all better evaluated in hams of non-acorn fed pigs. It is concluded that, under the conditions of present research, the positive effect of feeding pigs with acorns on the sensory properties of ham from Turopolje pig was not established.

• Keywords: turopoljska svinja; šunka; žir; senzorna analiza
• Keywords (english): Turopolje pig; dry-cured ham; acorn; sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:204:560447
• Study programme: Title: Production and Processing of Meat; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa (magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-10-23 09:03:42