BF, Dept. of Food Science and Technology, Lj. (BFZIV)
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13.
Kakovost hrenovk za varovalno prehrano : diplomska naloga = Quality of frankfurters for safety nutrition : graduation thesis
Rutar, Nataša
Cilj naloge je bil ovrednotiti kakovost hrenovk s spremenjeno sestavo. Izdelane so bile hrenovke z mešanico fosfatov (Mesol Univerzal K) oz. brez njih in iz prerigoralne (od 4 ure post mortem) oz. ...postrigoralne (48 ur post mortem) mlade govedine (vratnih mišic in mišic plečeta). Slanina v hrenovkah je bila zamenjana s sončničnim oljem, količina le-te pa zmanjšana (na 20%). Po polnjenju v ovitke, dimljenju in barjenju je bila opravljena senzorična anliza hrenovk (profil barve, videz prereza, profil teksture, profil arome in skupni vtis), kemična analiza (% vode, % beljakovin, % maščobe, % mineralnih snovi) in instrumentalna analiza barve reoloških lastnosti. Hrenovke narejene iz ohlajenega mesa so bile svetlejše, manj rdeče in manj rumene od tistih, narejenih iz toplega mesa. Najbolje ocenjene so bile hrenovke iz toplega mesa brez fosfatov. Vse analize so bile v skladu s pravilnikom, vse senzorične lastnosti pa sprejemljive.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [N. Rutar], 1996
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