Fizikalna i senzorska svojstva suhe pečenice sa smanjenim udjelom natrija

master's thesis

• Title (english): Physical and sensory traits of dry loin with reduced sodium content
• Author: Andrija Škrlec
• Mentor: Ivica Kos (mentor)
• Committee member: Ivica Kos (predsjednik povjerenstva)
• Committee member: Danijel Karolyi (član povjerenstva)
• Committee member: Ivan Vnučec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Animal Science and Technology); Zagreb
• Defense date and country: 2021-01-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Cilj ovog rada bio je istražiti utjecaj djelomične zamjene natrijevog klorida s kalijevim kloridom na fizikalna i senzorska svojstva suhe pečenice. Pečenice su pripremljene prema tri tretmana. Tretman A sadržavao je u salamuri 75 % NaCl i 25 % NaNO2, tretman B 50 % NaCl, 25 % KCl i 25 % NaNO2, te tretman C 37,5 % NaCl, 37,5% KCl i 25 % NaNO2. Tijekom procesa proizvodnje provedena su mjerenja mase, boje, aktiviteta vode (aw) i pH vrijednosti, a na kraju procesa određen je sadržaj Na te je provedena senzorna analiza pomoću hedonističkog testa. Tretman A imao je najmanji relativni gubitak mase (35,32 %), a tretman B najveći (38,38 %). Tretmani s dodanim KCl-om imali su značajno veći (P<0,05) aw na kraju proizvodnje u odnosu na kontrolni tretman. Najmanji sadržaj Na ustanovljen je kod tretmana C. Pečenice kontrolnog tretmana A opisane su sa značajno većim (P<0,05) ocjenama dopadljivosti. Temeljem rezultata može se zaključiti da je utvrđen utjecaj djelomične zamjene NaCl-a sa KCl-om na fizikalna i senzorna svojstva suhe pečenice.

Abstract (english)

The aim of this study was to investigate the influence of partial replacement of sodium chloride with potassium chloride on physical and sensory properties of dry loin. Dry loins were manufactured according to three treatments. Treatment A contained in dry brine 75% NaCl and 25% NaNO2, treatment B 50% NaCl, 25% KCl and 25% NaNO2, and treatment C 37.5% NaCl, 37.5% KCl and 25% NaNO2. During the production process, measurements of mass, color, water activity (aw) and pH values were made, and at the end of the process, sodium content was determined, and sensory analysis was performed using a hedonistic test. Treatment A had the lowest relative mass loss (35.32%), and treatment B had the highest (38.38%). Treatments with added KCl had significantly higher (P<0.05) aw at the end of production compared to the control treatment. The lowest sodium content was found in treatment C. Dry loins of control treatment A were described with significantly higher (P<0.05) likeability scores. Based on the results, it can be concluded that the influence of partial replacement of NaCl with KCl on the physical and sensory traits of dry loin has been established.

• Keywords: smanjenje natrija; suha pečenica; natrijev klorid; kalijev klorid; senzorska svojstva; aktivitet vode
• Keywords (english): sodium reduction; dry loin; sodium chloride; potassium chloride; sensory traits; water activity
• Language: croatian
• URN:NBN: urn:nbn:hr:204:989828
• 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: 2021-02-03 07:58:58