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undergraduate thesis
Konzerviranje tradicionalnih mesnih proizvoda sušenjem
2017. urn:nbn:hr:109:500245
Moretić, Jelena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Moretić, J. (2017). Konzerviranje tradicionalnih mesnih proizvoda sušenjem (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:500245

Moretić, Jelena. "Konzerviranje tradicionalnih mesnih proizvoda sušenjem." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:500245

Moretić, Jelena. "Konzerviranje tradicionalnih mesnih proizvoda sušenjem." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2017. https://urn.nsk.hr/urn:nbn:hr:109:500245

Moretić, J. (2017). 'Konzerviranje tradicionalnih mesnih proizvoda sušenjem', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:500245

Moretić J. Konzerviranje tradicionalnih mesnih proizvoda sušenjem [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2017 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:500245

J. Moretić, "Konzerviranje tradicionalnih mesnih proizvoda sušenjem", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:109:500245

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Metadata
TitleKonzerviranje tradicionalnih mesnih proizvoda sušenjem
Title (english)Preservation of traditional meat products by drying
AuthorJelena Moretić
MentorDragan Kovačević (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2017-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U svrhu povećanja trajnosti i očuvanja kvalitete, u proizvodnji tradicionalnih mesnih proizvoda, koriste se različite metode konzerviranja. Sušenje je najčešće korištena metoda konzerviranja tradicionalnih mesnih proizvoda te ima i najdužu tradiciju, a temelji se na uklanjanju slobodne vode i sniženju aktiviteta vode u mesnim proizvodima, čime se stvaraju nepovoljni uvjeti za rast i razmnožavanje mikroorganizama. Sušenje se, u proizvodnji tradicionalnih mesnih proizvoda, putem tehnologije konzerviranja „preprekama“, kombinira s drugim metodama konzerviranja, najčešće soljenjem (salamurenjem) i dimljenjem.
Abstract (english)
Various conservation methods are used to increase durability and to preserve quality, in the manufacture of traditional meat products. Drying is the most commonly used method of preserving traditional meat products and has the longest tradition, based on removing free water and reducing water activity in meat products, creating unfavorable conditions for growth and reproduction of microorganisms. Drying, in the manufacture of traditional meat products, through „hurdle technology“, combines with other conservation methods, most commonly by salting (brining) and smoking.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:500245
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-01-15 09:24:18