Tehnologija proizvodnje i svojstva ninskog šokola

master's thesis

• Title (english): Production technology and chracteristics of "Ninski Šokol"
• Author: Lovre Stulić
• Mentor: Danijel Karolyi (mentor)
• Committee member: Danijel Karolyi (predsjednik povjerenstva)
• Committee member: Ivica Kos (član povjerenstva)
• Committee member: Zoran Luković (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Science); Zagreb
• Defense date and country: 2020-09-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj rada bio je opisati tehnologiju proizvodnje ninskog šokola, tradicionalnog suhomesnatog proizvoda od svinjske vratine koja se prije dimljenja i sušenja aromatizira crnim vinom i mirodijama, te utvrditi njegova fizikalno-kemijska svojstva (pH vrijednost i aktivitet vode - aw). U istraživanju je anketirano 11 proizvođača s područja Grada Nina, dok su mjerenja pH i aw izvršena u uzorcima zrelih šokola (n=11). Glavne faze u proizvodnji šokola bile su obrada mesa, soljenje, mariniranje u vinu, začinjavanje, ovijanje, dimljenje i sušenje. Najvede varijacije uočene su u izboru ovitka te trajanju mariniranja (2 - 120 minuta), dimljenja (5 - 14 dana) i sušenja (5 - 12 mjeseci). Prosječni (±SD) pH bio je 5,80±0,09, a aw 0,832±0,051. Poredbom sa sličnim proizvodima utvrđena je posebnost u vidu tehnologije i korištenih začina, ali uz potrebu dodatne standardizacije proizvodnje. Utvrđena fizikalno-kemijska svojstva ukazuju na mikrobiološku stabilnost i usporedivost sa sličnim proizvodima.

Abstract (english)

This work aimed to describe production technology of 'Ninski Šokol', a traditional dry-cured meat product from pork's neck that is, prior to drying, flavoured with red wine and spices, and to determine its physico-chemical traits (pH value and water activity - aw). Eleven producers from Nin town's area were interviewed, while pH and aw measurements were taken on ripe product samples (n=11). Main stages in production were dressing of meat, salting, marinating in wine, seasoning, wrapping, smoking and drying. The largest variations were observed in selection of casings and the time of marination (2 - 120 minutes), smoking (5 - 14 days) and drying (5 - 12 months). Average (±SD) pH and aw values were 5.80±0.09 and 0.832±0.051, respectively. In comparison to similar products, “Ninski Šokol” has unique production technology and choice of spices, but there is a need to standardize the production process. Analysed physico-chemical traits of indicate its microbiological stability and comparability with similar products.

• Keywords: ninski šokol; tehnologija proizvodnje; pH vrijednost; aktivitet vode
• Keywords (english): Ninski Šokol; technology of production; pH value; water activity
• Language: croatian
• URN:NBN: urn:nbn:hr:204:247746
• 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: Open access
• Created on: 2020-09-29 08:57:24