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Oblikovanje protokola za senzorično ocenjevanje svežih postrvi
Tekavec, Neja (Author), Korošec, Mojca (Mentor) More about this mentor... This link opens in a new window, Demšar, Lea (Reviewer)

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Abstract
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.

Language:Slovenian
Keywords:postrvi, Salmonoidae, kemijska sestava, toplotna obdelava, senzorične analize, kakovost rib, protokoli ocenjevanja, metoda indeksa kakovosti, metoda po Torry-ju, senzorične lastnosti, vonj, aroma, tekstura
Work type:Bachelor thesis/paper (mb11)
Tipology:2.11 - Undergraduate Thesis
Organization:BF - Biotechnical Faculty
Year:2017
Publisher:[N. Tekavec]
UDC:543.92:597.552.512
COBISS.SI-ID:4838008 Link is opened in a new window
Views:541
Downloads:190
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Secondary language

Language:English
Title:Forming protocol for sensory assessment of raw trout
Abstract:
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.

Keywords:trout, Salmonoidae, chemical composition, thermal processing, sensory analyses, fish quality, assessment protocol, quality index method, Torry method, sensory properties, odour, flavour, texture

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