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Vpliv vsebnosti karagenana na stabilnost piščančjega mesnega namaza
ID Ožbolt, Petra (Author), ID Polak, Tomaž (Mentor) More about this mentor... This link opens in a new window

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Abstract
Karagenani spadajo v skupino sulfatiranih polisaharidov. Tehnološko so pomembne tri vrste: kappa, iota in lambda, ki se med seboj razlikujejo v številu in poziciji sulfatnih skupin. Dodajanje karagenanov v mesne namaze izboljša tehnološke lastnosti. Cilj diplomske naloge je bil izdelati piščančji mesni namaz, z najmanjšo koncentracijo karagenana, ki bo še stabilen. Hkrati smo izdelali tudi namaz z dodatkom krompirjevega škroba, ki bo primerljiv z namazom, ki ima dodan karagenan (E 407). V ta namen smo pripravili 8 različnih piščančjih namazov. Senzorične lastnosti smo ovrednotili z metodo deskriptivne analize, osnovno kemijsko sestavo pa z uporabo metode NIR in teksturno lastnost z aparatom Texture Analyser TA.XT Plus. Vse meritve smo opravili v dveh paralelkah. Rezultate smo statistično obdelali in ugotovili, da se namazi značilno razlikujejo v instrumentalno izmerjenih teksturnih lastnostih ter v senzorični kakovosti. V namazih z dodanim karagenanom (0,2 % in 0,3 %) in krompirjevim škrobom (2 %), se spremenijo senzorične in teksturne lastnosti.

Language:Slovenian
Keywords:mesni izdelki, piščančji mesni namazi, aditivi, hidrokoloidi, karagenan, teksturne lastnosti, senzorične lastnosti
Work type:Bachelor thesis/paper
Typology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Publisher:[P. Ožbolt]
Year:2018
PID:20.500.12556/RUL-102810 This link opens in a new window
UDC:637.52:664.934.022:543.2/.9
COBISS.SI-ID:4943224 This link opens in a new window
Publication date in RUL:08.09.2018
Views:1565
Downloads:408
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Secondary language

Language:English
Title:The influence of the carrageenan on stability of the chicken spread
Abstract:
Carrageenans belong to the group of sulphated polysaccharides. Technologically important are three types: kappa, iota and lambda, which differ in number and position of sulphate groups. Adding carrageenans to meat spreads improves technological properties. The aim of the diploma thesis was to use the lowest possible amount of carrageenan to produce stable chicken meat spread. We tried to use potato starch instead of carrageenan to produce chicken spread that would remain textural and sensorical properties. For this purpose we prepared 8 different chicken spreads. Sensory properties were evaluated by using descriptive analysis method, the basic chemical composition ware determined by using the (NIR) method and the texture characteristic with the Texture Analyser TA.XT plus. All measurements were performed in two parallel samples. Statistical analysis of results showed that spreads differed significantly in instrumentally measured texture properties and in sensory quality. In spreads with added carrageenan (0,2 % in 0,3 %) and potato starch (2 %), the sensory and texture properties change

Keywords:meat products, chicken spreads, additives, hydrocolloids, carrageenan, texture properties, sensory properties

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