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Vpliv pakiranja na optimalni rok trajanja predpakiranega narezka : diplomska naloga
Dvanajšček, Daniel
V diplomski nalogi je bil senzorično in mikrobiološko analiziran izdelek Mica pica, ki spada med konzervirano meso. Izdelan je po proizvajalčevi specifikaciji. Namen naloge je bil ugotoviti katero ...razmerje plinov N2 in CO2 pri pakiranju izdelka v obliki narezka omogoča optimalni rok trajanja. Rezultati senzorične in mikrobiološke analize so pokazali, da je najbolj optimalen rok trajanja predpakiranega izdelka dosežen, pri pakiranju v modificirani atmosferi in razmerju plinov 80 % N2 in 20 % CO2. Senzorično ocenjevanje je pokazalo, da bi bil izdelek, pakiran v atmosferi z mešanico plinov v razmerju 80 % N2 : 20 % CO2 sprejemljiv še 29. dan po pakiranju narezka, vendar pa takrat mikrobiološka slika ni več ustrezna. Ugotovljeni rok trajanja predpakiranega izdelka je 21 dni po pakiranju.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Maribor : [D. Dvanajšček], marec 2009
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