undergraduate thesis
Spoilage and defects of prosciutto

Vedrana Kovačević (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitleKvarenje i greške pršuta
AuthorVedrana Kovačević
Mentor(s)Dragan Kovačević (thesis advisor)
Abstract
ovom radu opisana je tehnologija proizvodnje te kvarenje i senzorske greške pršuta. Pršut je trajni suhomesnati proizvod od svinjskog mesa, različito obrađenog svinjskog buta (s kožom i potkožnim masnim tkivom, bez kože i u potpunosti ili djelomično bez masnog tkiva, s ili bez nožice) koji se podvrgava tehnološkim operacijama (metodama konzerviranja) soljenju ili salamurenju, sušenju, dimljenju i zrenju u trajanju od najmanje 9 mjeseci, pri čemu je ukupno trajanje procesa proizvodnje duže od godinu dana. U svakoj proizvodnoj fazi neophodno je primjenjivati HACCP sustav radi sprječavanja ili minimizacije mikrobiološke kontaminacije te osigurati kvalitetnu sirovinu (but) s ulaznom pH vrijednošću < 6,0 i temperaturom < 4 oC i optimirati tehnološke parametre (temperaturu, relativnu vlažnost i brzinu strujanja zraka ) u svim proizvodnim fazama. Treba razlikovati senzorske greške pršuta kao što su: užeglost, preslan okus (presoljenost), neugodan miris po urinu, gorak (metalni) okus, pretjerana mekoća, pastuoznost i dr. te kvarenje koje je posljedica mikrobiološke kontaminacije kao što su: smrdljivo zrenje, gnjilenje, kiselo vrenje i dr. Isto tako, kao veliki problem u tehnologiji proizvodnje pršuta treba istaknuti i štetnike pršuta kao što su glodavci, ptice te kukci od kojih najveće probleme stvara sirna muha (Piophyla casei).
Keywordsprosciutto production process
Parallel title (English)Spoilage and defects of prosciutto
Committee MembersDragan Kovačević (committee chairperson)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Meat and Fish Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-10-14
Parallel abstract (English)
This paper describes the technology of production and decay and sensor errors ham. Prosciutto is cured meat product from pork, variously processed pork leg (skin and subcutaneous fat tissue without skin in whole or in part without fat, with or without legs) undergoing treatments (preservation methods) salting or curing, drying , smoking and ripening for at least nine months, with the total duration of the production process for more than a year. In each production stage it is necessary to apply the HACCP system for the prevention or minimization of microbiological contamination and provide quality raw material (but) with input pH < 6.0 and a temperature of < 4 oC and optimize the technological parameters (temperature, relative humidity and air velocity) in all production stages. It should distinguish sensory errors ham such as rancidity, salty taste (presoljenost), unpleasant odor of urine, bitter (metallic) taste, excessive softness, pastiness etc., And deterioration as a result of microbial contamination such as smelly ripening, digester, acid fermentation and others. also, as a major problem in the production technology of ham should be noted and ham pests such as rodents, birds and insects of which the biggest problems creates cheese flies (Piophyla casei).
Parallel keywords (Croatian)pršut proizvodnja kvarenje
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:485217
CommitterSanda Hasenay