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Optimizacija teksturnih lastnosti koagulatov mesnih namazov, izdelanih z različnimi škrobi in vrstami moke
ID Pavlović, Noemi (Author), ID Demšar, Lea (Mentor) More about this mentor... This link opens in a new window, ID Lušnic Polak, Mateja (Co-mentor)

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MD5: D154E505C5DF05B98A849908B9E7E057
PID: 20.500.12556/rul/cc9435d8-929d-4da3-9c52-e9faf5a20948

Abstract
Namen magistrskega dela je bil izdelati mesni namaz iz prašičjega mesa, ki bo po teksturnih lastnostih identičen kot kontrolni, izdelan s polifosfatnim preparatom. V ta namen smo izdelali štirinajst skupin namazov, v katere smo, namesto fosfatnega preparata (kontrola), dodali enega od različnih škrobov (krompirjev, instant krompirjev in koruzni škrob) ali mok (ajdovo, polnovredno pirino, čičerikino, riževo, pšenično, ječmenovo z dodatkom beta glukanov in kokosovo moko različnih frakcij). Senzorične lastnosti koagulatov namazov smo ovrednotili z metodo kvantitativne deskriptivne analize, instrumentalno analizo barve smo izvedli s kromometrom Minolta CR-200B in sistemom CIE Lab, analizo teksture pa z aparatom Texture Analyser TA.XT Plus s kontaktnim nastavkom SMSP/20. Ugotovili smo, da se namazi z različno vrsto dodanega škroba, moke ali fosfatnega preparata značilno razlikujejo v instrumentalno izmerjenih teksturnih (čvrstost, konsistenca, kohezivnost, indeks viskoznosti) in barvnih (L,a in b) parametrih ter ovrednoteni senzorični kakovosti (videzu, teksturi, vonju in aromi). Mesnemu namazu z dodanim fosfatnim preparatom se po celokupni senzorični kakovosti najbolj približa namaz z dodatkom koruznega škroba, zaradi atraktivnih lastnosti pa je zanimiv tudi namaz s kokosovo moko 140.

Language:Slovenian
Keywords:mesni izdelki, paštete, prašičje meso, aditivi, fosfati, škrob, moke, emijske analize, instrumentalno merjenje, Minolta kromometer, senzorične lastnosti, tekstura, stabilnost, barva
Work type:Master's thesis/paper (mb22)
Typology:2.09 - Master's Thesis
Organization:BF - Biotechnical Faculty
Year:2017
Publisher:[N. Pavlović]
PID:20.500.12556/RUL-96219 This link opens in a new window
UDC:637.52+664.934:543.2/.9
COBISS.SI-ID:4816504 This link opens in a new window
Publication date in RUL:27.09.2017
Views:1991
Downloads:1015
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Secondary language

Language:English
Title:Optimization of texture parameters of pork-based spread coagulates made with different starches and flour types
Abstract:
The aim of the thesis was to produce a pork spread by adding some substitutes, that would have textural properties comparable or better as a spread produced by (poly)phosphate. For this purpose, we have prepared fourteen groups of spreads, in which were in place of phosphate preparation (control), added different kind of starches (potato starch, instant potato starch and corn starch) or flour (buckwheat flour, whole spelt flour, chickpea flour, rice flour, wheat flour, barley flour with the addition of beta glucans and coconut flour of different fractions). Analyses of pork spread coagulates included sensory analysis using the method of quantitative descriptive analysis, instrumental analysis of color with chromometer Minolta CR-200B and the CIE Lab system, and texture analysis with apparatus Texture Analyser TA.XT Plus and contact part SMSP/20. Spreads with added different starch, flour or phosphate preparation significantly differ in instrumentally measured texture (firmness, consistency, cohesiveness and index of viscosity) and all color values as well as in sensory properties (appearance, texture, smell and aroma). Spread with phosphate and spread with corn starch are the most similar in overall sensory quality, spread with coconut flour with granulation of 140 is also interesting because of the attractive properties.

Keywords:meat products, pate, pork, additives, phosphates, starch, flours, chemical analysis, instrumental measuring, Minolta chromometer, sensory properties, texture, stability, color

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