Beli film v pakiranem pršutu : diplomska naloga = White film on packaged dry-cured ham : graduation thesis
Kosmač, Boštjan
Za našo nalogo smo odbrali 2 skupini pršutov: lahki (bolj zreli) in težki (manj zreli) pršuti. Pršute smo razrezali na kose (1,5 cm) in narezke (2 mm). Na začetku poskusa (pred skladiščenjem) smo ...vsem pršutom izmerili vsebnost vode in vsebnost soli ter pH vrednost. Vzorce smo nato pakirali v vakuum in modificirano atmosfero (čisti dušik) ter jih skladiščili 31 dni pri treh različnih temperaturah (8-10 °C, 14-16 °C in 20-22 °C). Po skladiščenju smo izmerili pH vrednost vzorcev in jih senzorično analizirali (beli film, beli kristali in bele kolonije). Ugotovili smo, da je bila intenzivnost belega filma manjša pri težkih (manj zrelih) pršutih. Vakuumsko pakirani narezki so bolj podvrženi belemu filmu kot narezki pakirani v dušikovo atmosfero, pri kosih pa je obratno. Nizka temperatura skladiščenja (8-10 °C) pospešuje, sol (NaCl) pa zavira nastanek belega filma pri kosih.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [B. Kosmač], 1998
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