20.500.12556/RUL-95626 Oblikovanje protokola za senzorično ocenjevanje svežih postrvi Forming protocol for sensory assessment of raw trout Namen diplomskega dela je bil oblikovanje protokola za senzorično ocenjevanje svežih postrvi, v okviru katerega smo izvedli primerjavo treh metod za senzorično ocenjevanje. Senzorično ocenjevanje z metodo indeksa kakovosti (MIK) in metodo po Torry-ju smo izvedli na presnih vzorcih postrvi, nato smo s slednjo ocenili še aromo toplotno obdelanih vzorcev. Presne in toplotno obdelane vzorce smo ocenili še s poenostavljeno kvantitativno opisno analizo. Vzorci postrvi so izvirali iz treh lokacij in sicer R1 in R3 iz slovenskih ribogojnic, R2 pa iz ribogojnice v Italiji. Z vsemi tremi metodami smo potrdili, da je bil najbolj svež in imel najboljše senzorične lastnosti vzorec R1. Kot najbolj diskriminativna metoda za ocenjevanje svežosti presne ribe se je izkazala MIK, ki je pokazala največje razlike med vzorci. Najmanjše razlike v svežosti in senzorični kakovosti smo ugotovili s poenostavljeno kvantitativno opisno analizo, ki z le petimi parametri kompleksno obravnava vzorec, tako presen kot tudi toplotno obdelan. Hipotezo o primernosti poenostavljene metode kvantitativne opisne analize za hitro senzorično ocenjevanje presne in toplotno obdelane postrvi smo zato le delno potrdili in predlagali, da protokol za ocenjevanje poleg navedene metode vključuje tudi MIK. The purpose of this work was to develop a protocol for the sensory assessment of fresh trout, in which we compared the three methods for sensory assessment. Sensory assessment using the Quality Index Method (QIM) and the Torry method was performed on raw trout samples, and with the latter method the aroma of cooked samples was assessed as well. The raw and cooked samples were also evaluated by a simplified quantitative descriptive analysis. The trout samples originated from three locations, R1 and R3 from the fish farms in Slovenia and R2 from a fish farm in Italy. With all three methods we confirmed that the sample R1 was the most fresh and had the best sensory properties. As the most discriminating method, the QIM showed the largest differences between samples. The smallest differences in freshness and sensory quality were determined by simplified quantitative descriptive analysis, which, with only five parameters, complexly addresses the sensory quality of the sample, both raw and cooked. Therefore, the hypothesis on the appropriateness of the simplified method of quantitative descriptive analysis for the rapid sensory assessment of raw and cooked trout was only partially confirmed and it was suggested that the assessment protocol, in addition to simplified quantitative descriptive method, also includes QIM. postrvi Salmonoidae kemijska sestava toplotna obdelava senzorične analize kakovost rib protokoli ocenjevanja metoda indeksa kakovosti metoda po Torry-ju senzorične lastnosti vonj aroma tekstura trout Salmonoidae chemical composition thermal processing sensory analyses fish quality assessment protocol quality index method Torry method sensory properties odour flavour texture true false false [N. Tekavec] Slovenski jezik Angleški jezik Diplomsko delo/naloga 2017-09-21 07:52:54 2017-09-21 07:52:54 2022-08-10 06:38:31 0000-00-00 00:00:00 2017 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 543.92:597.552.512 143392 4838008 1160.pdf 1160.pdf 1 40F79E16A24966C44D78CC7F1BD8513D b5fa408ee004849660b712f7b099303b529f2d93fc9f878ffd3c38691267c792 ce1f5dfc-a1b3-11eb-a523-00155dcfd717 20.500.12556/rul/b87d3585-625b-48d8-80d4-63aad3f5db46 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=104251 Biotehniška fakulteta 0 0 0