izpis_h1_title_alt

Barva barjenih klobas na slovenskem trgu
Goršek, Sara (Avtor), Polak, Tomaž (Mentor) Več o mentorju... Povezava se odpre v novem oknu, Cigić, Blaž (Recenzent)

.pdfPDF - Predstavitvena datoteka, prenos (1,39 MB)

Izvleček
V diplomskem delu smo preverjali barvo barjenih klobas na slovenskem trgu. Intenzivnost barve smo merili instrumentalno s kromometrom Minolta. Preverjali smo 21 vzorcev šestih proizvajalcev. Barvo smo izmerili na svežem rezu in po 30 minutah v hladilniku. V tem času je prišlo do spremembe barve, in sicer vrednost L*, ki pomeni svetlost, se je zmanjšala, prav tako tudi vrednost a* in posledično rdeč odtenek. Vrednost b* pa se je povečala, kar je privedlo do večje stopnje rumenega odtenka klobas. Med analiziranimi vzorci barjenih klobas smo ugotovili prisotnost barvila karmina, ki je odgovoren za temnejšo barvo, le v treh vzorcih. V enem vzorcu barjene klobase nismo potrdili prisotnosti natrijevega nitrita, ki je odgovoren za razvoj rožnate barve. Na osnovi dobljenih rezultatov lahko sklepamo, da je barva večine barjenih klobas na slovenskem trgu zadovoljiva.

Jezik:Slovenski jezik
Ključne besede:klobase, barjene klobase, posebna klobasa, hrenovke, pariška klobasa, aditivi, senzorične lastnosti, barva mesa, mioglobin, analizne metode, instrumentalno merjenje barve, Minolta kromometer
Vrsta gradiva:Diplomsko delo/naloga (mb11)
Tipologija:2.11 - Diplomsko delo
Organizacija:BF - Biotehniška fakulteta
Leto izida:2017
Založnik:[S. Goršek]
UDK:637.523:543.9
COBISS.SI-ID:4834936 Povezava se odpre v novem oknu
Število ogledov:298
Število prenosov:426
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
 
Skupna ocena:(0 glasov)
Vaša ocena:Ocenjevanje je dovoljeno samo prijavljenim uporabnikom.
:
Objavi na: Bookmark and Share

Sekundarni jezik

Jezik:Angleški jezik
Naslov:The colour of boiled sausages on the Slovenian market
Izvleček:
We were checking the color of boiled sausages on the Slovenian market. The color of boiled sausages was measured with instrumental chromometry. The machine used to measure the color of boiled sausages is the Minolta chromometer. We analysed 21 samples of six different manufacturers. The color was measured immediately after we opened them and after 30 minutes in the refrigerator. Color of the samples after 30 minutes in the refrigerator changed. The brightness (L*) of the samples was reduced, the a* value which is responsible for red shades also decreased which means that the sausages were darker and less red. The value of b* increased, that means that there were more yellow shades in the sausages. We have come to a conclusion that there is not a lot of food colorants in our samples. The added food colorant in sausages was carmine which causes darker color. All the other samples but one contained sodium nitrite which is responsible for development of a typical pink color of boiled sausages. After all these observations and measurements we have come to a conclusion that the color of boiled sausages on the Slovenian market is appropriate.

Ključne besede:sausages, boiled sausages, posebna klobasa, hrenovke, pariška klobasa, additives, sensory properties, color of meat, myoglobin, analytical methods, instrumental measurement of color, Minolta chromometer

Podobna dela

Podobna dela v RUL:
Podobna dela v drugih slovenskih zbirkah:

Komentarji

Dodaj komentar

Za komentiranje se morate prijaviti.

Komentarji (0)
0 - 0 / 0
 
Ni komentarjev!

Nazaj