Barvni profil oksigenirane presne in termično obdelane goveje mišice longissimus dorsi : diplomska naloga = Color standards of raw and thermal treated beef muscle m. longissimus dorsi after oxygenation : graduation thesis
Malalan, Sašo
Namen dela je bil ugotoviti vpliv kakovosti mišičnine, oksigenacije in termične obdelave (Ts 45 °C, 50 °C, 55 °C, 60 °C, 65 °C, 70 °C in 75 °C) na barvo mlade govedine. Raziskana je bila m. ...longissimus dorsi (LD) normalne (pHk~5,6)in TČS (pHk>6,5) kakovosti bikov svetlolisaste pasme, starih 18 mesecev. Na podlagi senzorične analize smo oblikovali barvne standarde za mišico pred in po oksigenaciji. S senzorično in instrumentalno analizo barve lahko mladi govedini določimo kakovost in stopnjo termične obdelave. Barva presne in do Ts 65 °C termično obdelane TČS govedine se pred in po oksigenaciji značilno (p < 0,001) loči od normalne govedine ter vsebuje več nativnega mišičnega pigmenta (Mb). Z višanjem središčne temperature se praviloma zmanjša specifična aktivnost citokrom c oksidaze (SACCO). Značilno se zmanjšajo Mb kot tudi senzorično ocenjeni deleži treh osnovnih barv (črne - DČ, rdeče - DRd in rumene - DRu) ter instrumentalni parametri barve (razen L-vrednosti, ki se poveča). Oksigenacija presnih in termično obdelanih rezin obeh kakovosti pomembno (p < 0,001) vpliva na DČ (znižanje) ter a- in b-vrednost (povišanje). Obstaja zelo tesna negativna povezava (R=-0,8768 in R=-0,8981) med DČ in L-vrednostjo ter DČ in b-vrednostjo.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [S. Malalan], 1998
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