Vpliv stopnje toplotne obdelave in pakiranja na kakovost in obstojnost svinjske pečenke : diplomska naloga = Influence of degree of thermal treatment and packaging on quality and stability of pork roast : graduation thesis
Koren, Branko
V diplomski nalogi so bili raziskani vplivi stopnje toplotne obdelave in nařina pakiranja (vakumsko (V), vakumsko z naknadno pasterizacijo (VS), v termokrřljivi foliji (Cry) in v modificirani ...atmosferi (MAP) (N2 + CO2)) na kakovost in obstojnost ohlajenih svinjskih peřenk skladiǴřenih pri temperaturi+2 + 1 ŚC do Ǵtiri tedne. V sveÍih peřenkah in po skladiǴřenju (1,2,3,4 tedne) je bila opravljena senzoriřna in mikrobioloǴka analiza. Podatki so statistiřno analizirani po metodi najmanjǴih kvadratov z uporabo GLM procedure. Izguba mase med peřenjem je bila pri peřenkah s konřno temperaturo srediǴřa (TKS) =70 ŚC za 4,58 % manjǴa, kot pri peřenkah TKS =80 ŚC. Svinjske peřenke V in Cry so za veřino senzoriřnih lastnosti bolje ocenjene od VS in MAP. Peřenke toplotno obdelane do TKS =80ŚC so bile senzoriřno bolje ocenjene od peřenk TKS =70 ŚC, razen sořnosti. Po Ǵtirih tednih skladiǴřenja so bili vsi vzorci senzoriřno sprejemljivi. Najveřje poslabǴanje senzoriřnih lastnosti je bilo po enotedenskem skladiǴřenju. Vsi vzorci svinjskih peřenk so bili mikrobioloǴko ustrezni, ne glede na nařin pakiranja in řas skladiǴřenja.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [B. Koren], 2000
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