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master's thesis
Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke
2016. urn:nbn:hr:109:237702
Kušurin, Iva
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

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Kušurin, I. (2016). Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:237702

Kušurin, Iva. "Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:237702

Kušurin, Iva. "Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:237702

Kušurin, I. (2016). 'Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:237702

Kušurin I. Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:237702

I. Kušurin, "Utjecaj različitih vrsta soli na proizvodni kalo slavonske šunke", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:237702

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Metadata
TitleUtjecaj različitih vrsta soli na proizvodni kalo slavonske šunke
Title (english)Influence of different salt types on Slavonian ham weight loss
AuthorIva Kušurin
MentorKrešimir Mastanjević (mentor)
Committee memberDragan Kovačević (predsjednik povjerenstva)
Committee memberKrešimir Mastanjević (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberMirela Lučan (član povjerenstva)
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 country2016-11-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati utjecaj dvije različite vrste soli, kamene i morske, na proizvodni kalo slavonske šunke. Svinjski butovi su soljeni s krupnom morskom i sitnom kamenom soli, primjenom postupka s neodređenom količinom soli u trajanju od 28 dana. Nakon soljenja uzorci sirove slavonske šunke podvrgnuti su procesima prešanja, dimljenja, sušenja i zrenja u kontroliranim uvjetima primjenom automatske komore za dimljenje, sušenje i zrenje u trajanju od 203 dana. Tijekom cjelokupnog procesa proizvodnje slavonske šunke (238 dana) svakih 7 dana mjeren je proizvodni kalo, te je za svaku fazu proizvodnje izračunat i dnevni proizvodni kalo. U prvih 7 dana soljenja veći proizvodni kalo od 2,46 % imali su uzorci soljeni sitnom kamenom soli, dok su na kraju faze soljenja (28. dan) veći proizvodni kalo od 5,56% pokazali uzorci soljeni s krupnom morskom soli. U daljnjim proizvodnim fazama gubitak na masi (proizvodni kalo) rezultat je procesa dehidracije tijekom sušenja, dimljenja i dugotrajnog zrenja. Na kraju proizvodnog procesa proizvodni kalo uzoraka slavonske šunke soljene krupnom morskom soli iznosio je 37,41 % što je statistički značajno odstupanje (p < 0,05) od proizvodnog kala uzoraka soljenih kamenom soli koji je iznosio 36,32 %.
Abstract (english)
The aim of this study was to investigate the influence of two different salt types, mineral and sea salt, on the total weight loss in production of Slavonian ham. Pork hams were salted with unspecified quantity of coarse sea salt and fine mineral salt for a period of 28 days. After salting, samples of raw Slavonian ham were subjected to unit operations as follows: pressing, smoking, drying and ripening in controlled conditions with the application of automatic chamber for smoking. Drying and ripening was conducted in a period of 203 days. During the entire production process of Slavonian ham (238 days), ham weight loss was measured every 7 days, and daily production weight loss was calculated for every production stage. In the first 7 days (salting), samples salted with fine rock salt showed higher weight loss (2.46%), while at the end of the salting stage samples salted with coarse sea salt showed higher weight loss of 5.56%. In further stages, weight loss was the result of dehydration process due the drying, smoking and long-term ripening. At the end of the production process, weight loss of samples of Slavonian ham salted with coarse sea salt was 37.41% which is statistically significant (p<0.05) in comparison to 36.32% in samples salted with mineral salt.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:237702
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2016-12-08 09:30:19