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Vpliv stopnje toplotne obdelave in pakiranja na kakovost in obstojnost svinjske pečenke : diplomska naloga = Influence of degree of thermal treatment and packaging on quality and stability of pork roast : graduation thesisKoren, BrankoV diplomski nalogi so bili raziskani vplivi stopnje toplotne obdelave in nařina pakiranja (vakumsko (V), vakumsko z naknadno pasterizacijo (VS), v termokrřljivi foliji (Cry) in v modificirani ... atmosferi (MAP) (N2 + CO2)) na kakovost in obstojnost ohlajenih svinjskih peřenk skladiǴřenih pri temperaturi+2 + 1 ŚC do Ǵtiri tedne. V sveÍih peřenkah in po skladiǴřenju (1,2,3,4 tedne) je bila opravljena senzoriřna in mikrobioloǴka analiza. Podatki so statistiřno analizirani po metodi najmanjǴih kvadratov z uporabo GLM procedure. Izguba mase med peřenjem je bila pri peřenkah s konřno temperaturo srediǴřa (TKS) =70 ŚC za 4,58 % manjǴa, kot pri peřenkah TKS =80 ŚC. Svinjske peřenke V in Cry so za veřino senzoriřnih lastnosti bolje ocenjene od VS in MAP. Peřenke toplotno obdelane do TKS =80ŚC so bile senzoriřno bolje ocenjene od peřenk TKS =70 ŚC, razen sořnosti. Po Ǵtirih tednih skladiǴřenja so bili vsi vzorci senzoriřno sprejemljivi. Najveřje poslabǴanje senzoriřnih lastnosti je bilo po enotedenskem skladiǴřenju. Vsi vzorci svinjskih peřenk so bili mikrobioloǴko ustrezni, ne glede na nařin pakiranja in řas skladiǴřenja.Type of material - undergraduate thesis ; adult, seriousPublication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [B. Koren], 2000Language - slovenianCOBISS.SI-ID - 2427768
Author
Koren, Branko
Other authors
Žlender, Božidar |
Plestenjak, Andrej
Topics
svinjsko meso |
toplotna obdelava |
središčna temperatura |
pečenke |
svinjska pečenka |
pakiranje pečenk |
obstojnost pečenk |
senzorične lastnosti |
mikrobiološka kakovost |
mikrobiološka kakovost |
pork |
thermal treatment |
internal temperature |
roasts |
roasted pork |
shelf life of roasted pork |
packaging roasted pork |
sensory properties |
microbiological quality |
maceration temperature |
maceration temperature
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Library | Call number – location, accession no. ... | Copy status |
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BF, Dept. of Food Science and Technology, Lj. | Hodnik DN 948 IN: 0012306 |
available - outside loan, loan period: 1 months |
BF, Dept. of Food Science and Technology, Lj. | Hodnik DN 948 a IN: 0012307 |
available - outside loan, loan period: 1 months |
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Database name | Field | Year |
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Žlender, Božidar | 03100 |
Plestenjak, Andrej | 04517 |
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