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Kakovost ocvrtih jedi v razdeljevalnih obratih : diplomska nalogaHorvat, Matej, 1981-Namen diplomske naloge je v praksi ugotoviti, kako prehranske navade in izmensko delo vplivajo na uživanje ocvrtih jedi za malico. V nalogi je širše obravnavano ocvrto piščančje meso, ovrednoteni so ... vplivi na njegovo sprejemljivost in senzorično kakovost ter vpliv transporta hrane na končno kakovost. Za praktičen del naloge so bili pripravljeni obroki ocvrtega piščančjega mesa v obratu Gostinstvo in turizem Murko s. p. v Slovenski Bistrici. Takoj po pripravi je bilo v obratu opravljeno analitično senzorično ocenjevanje pripravljene malice (točkovanje lastnosti) s pomočjo tričlanske strokovne senzorične komisije. Obroki ocvrtega mesa so bili istočasno prepeljani v razdelilne menze v tovarno Impol d. d. in Tovarno olja Gea d. d. V teh obratih je bila opravljena anketa o prehranskih navadah in kakovosti zaužite malice med zaposlenimi delavci v upravi in v proizvodnji. Anketa je bila opravljena v treh izmenah. Rezultati senzoričnega ocenjevanja takoj po pripravi so pokazali, da je bilo ocvrto meso ustrezne senzorične kakovosti z nekaj odstopanji v prilepnosti in povezanosti panade. Anketa med zaposlenimi vupravi in v proizvodnji obeh tovarn je pokazala, da večina uživa ocvrto piščančje meso, vendar ga pripravljajo le včasih in redkeje doma. Vzorce pripravljenega ocvrtega mesa so ocenili kot dobro sprejemljivo glede videza, barve površine in arome, temperatura mesa je bila ustrezna. Več kot polovica anketiranih v dopoldanskem času se je odločila, da je pomemben čas uživanja ocvrtega mesa, medtem ko so bili delavci v popoldanski in nočni izmeni deljenega mnenja. Anketirani so se različno odločali o tem, kako so z malico potešili lakoto, kar kaže na različne prehranske navade. Pridobljeni podatki so neposredno uporabni kot ocena senzorične kakovosti obrokov za pripravljalcain odjemalce hrane.Type of material - undergraduate thesis ; adult, seriousPublication and manufacture - Maribor : [M. Horvat] : [Živilska šola, Višja strokovna šola], junij 2006Language - slovenianCOBISS.SI-ID - 3202424
Author
Horvat, Matej, 1981-
Other authors
Skvarča, Marlena |
Herlič, Majda
Topics
ocvrte jedi |
ocvrto piščančje meso |
perutninsko meso |
paniranje |
cvrenje |
senzorične lastnosti |
prehranske navade |
družbena prehrana
Library/institution |
City | Acronym | For loan | Other holdings |
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BF, Department of Food Science and Technology, Lj. | Ljubljana | BFZIV |
reading room 1 cop.
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Education Centre Piramida, Maribor | Maribor | ZIVSMB |
reading room 1 cop.
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Database name | Field | Year |
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Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
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Horvat, Matej, 1981- | |
Skvarča, Marlena | 09837 |
Herlič, Majda | 90276 |
Source: Personal bibliographies
and: SICRIS
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