Spremljanje zorenja pršuta z elektroforezo (PAGE) : diplomska naloga = Changes during ham's ripening analysed by electrophoresis (PAGE) : graduation thesis
Krivec, Bernarda
Analizirali smo 42 šunk; po 9 vzorcev kraškega pršuta, 9 vzorcev dalmatinskega, 12 kraškega-celega in 12 vzorcev kontrolnega pršuta. V vseh vzorcih smo analizirali dve mišici: m. biceps femoris (BF) ...in m.semimembranosus (SM). Analize smo opravili v štirih časovnih obdobjih (od šunke do končnega izdelka - pršuta). S fizikalno-kemijskimi analizami smo ugotavljali spremembo aw, pH, wH20 in wNaCl skozi celoten potek tehnologije in meritve statistično obdelali. Ugotovili smo, da je predelava pršuta najboljša v kontrolnih pršutih, ki so bili zorjeni pri kontrolirani klimi, saj so pršuti izgubili manj vode med sušenjem/zorenjem, slanost pa je bila manjša za 2-2,5%. Z SDS-PAGE smo analizirali 3 vzorce kraškega pršuta skozi štiri časovna obdobja po predhodni ekstrakciji miofibrilarnih proteinov. Zasledovali smo razgradnjo teh proteinov v odvisnosti od časa predelave oz. zorenja pršuta. Ugotovili smo, da se visokomolekularne beljakovine z molsko maso okrog 200,000 že po 100 dneh predelave pršuta razgradijo v beljakovine molske mase med 50,000 in 150,000, poveča pa se tudi vsebnost beljakovin molske mase 50,000.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [B. Krivec], 1998
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