20.500.12556/RUL-174489 Vpliv dvostopenjskega sous-vide postopka na teksturo goveje mišice triceps brahii Effect of two-step sous-vide cooking on the texture of bovine muscle triceps brahii Tehnika sous-vide (SV) omogoča natančen nadzor časa in temperature med toplotno obdelavo mesa, pri čemer se v zadnjem času uveljavljajo tudi sekvenčni oziroma večstopenjski postopki. V magistrski nalogi smo preučevali učinek enostopenjskega (SV1: 10 h/60 °C) in dvostopenjskega (SV2: 3 h/45 °C + 7 h/60 °C) postopka sous-vide na kakovost goveje mišice triceps brachii (TB), ki vsebuje veliko vezivnega tkiva, ter jo primerjali z mišico longissimus dorsi (LD), ki vsebuje manj kolagena. Določili smo fizikalno-kemijske lastnosti (izgube mase med obdelavo, vrednost pH, osnovna kemijska sestava), izvedli instrumentalne meritve teksture (strižna sila, analizator teksture TA.XT Plus®) in barve (L*a*b*, kromometer Minolta), izmerili stopnjo peroksidacije lipidov (TBARS) in miofibrilarni fragmentacijski indeks (MFI) ter določili vsebnost aminokislin in vsebnost skupnega oziroma sproščenega kolagena (LC-MS/MS). Meritve smo dopolnili s senzorično analizo (deskriptivna analiza), rezultate pa statistično obdelali z analizo variance (ANOVA). Dvostopenjski postopek (SV2) v primerjavi z enostopenjskim (SV1) ni zmanjšal izgub mase med postopkom in regeneracijo, ni izboljšal sposobnosti vezanja vode ali povzročil statistično značilnega povečanja mehkobe. Čeprav so instrumentalne meritve pokazale, da je mišica TB po SV mehkejša od LD, je bila senzorično ocenjena kot trša, kar kaže na razliko med izmerjeno in zaznano teksturo. Vsebnost skupnega kolagena v mišici TB je bila približno štirikrat večja kot v LD, delež sproščenega kolagena pa manjši, kar nakazuje večjo toplotno stabilnost kolagena v TB. Poleg tega režim obdelave ni vplival na stopnjo oksidacije ali proteolize. Rezultati kažejo, da je za učinkovitejše mehčanje mišic z visoko vsebnostjo kolagena potrebna daljša obdelava ali kombinacija z dodatnimi postopki. The sous-vide technique (SV) enables precise control of time and temperature during thermal treatment and has recently been extended to sequential or multi-step protocols. This Master’s thesis investigated the effects of single-step (SV1: 10 h/60 °C) and two-step (SV2: 3 h/45 °C + 7 h/60 °C) sous-vide processing on the quality of bovine Triceps brachii (TB), a muscle rich in collagen, in comparison with in meat science reference Longissimus dorsi (LD) muscle, which contains less collagen. Physicochemical traits (cooking loss, pH, proximate composition), instrumental measurements of texture (share force, TA.XT Plus® Texture Analyser) and colour (L*a*b*, Minolta chromameter), lipid oxidation (TBARs, spectrophotometry), myofibrillar fragmentation index (MFI), amino acids and collagen content (total and released; LC-MS/MS) were determined. Sensory evaluation (descriptive analysis) complemented the instrumental analyses, and statistical significance was assessed by using analysis of variance (ANOVA). Two-step processing (SV2) did not reduce cooking loss, improve water-holding capacity, or result in a statistically significant increase in tenderness compared with single-step processing (SV1). Although instrumental measurements suggested that TB was more tender than LD, sensory evaluation consistently rated TB as tougher, indicating inconsistency between perceived and measured texture. The total collagen content of TB was approximately four times higher than that of LD, whereas its released fraction was lower, suggesting greater thermal stability of collagen in TB. Furthermore, processing regime had no significant effect on lipid oxidation (TBARs) or proteolysis (MFI). The results suggest that more effective tenderization of collagen-rich beef muscles may require longer cooking times or the integration of complementary processing techniques. goveje meso triceps brachii longissimus dorsi toplotna obdelava postopek sous-vide dvostopenjski postopek sous-vide kolagen senzorične lastnosti mehkoba beef triceps brachii longissimus dorsi thermal treatment sous-vide cooking two-step sous-vide cooking collagen sensory properties tenderness true false false [M. Cokan] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2025-10-03 07:17:34 2025-10-03 07:17:37 2025-11-23 04:03:57 0000-00-00 00:00:00 2025 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 637.5.03:636.2:641.52:543.2/.9 267364 251599107 54087.pdf 54087.pdf 1 55ED83D2776EDABEA9E6A573EBFDEE92 fb88fb4cbc979d1a032ec75f14f4a9176f8510a120387b5cb73fa3cd2846f720 121d814b-a018-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=219308 Biotehniška fakulteta 0 0 0