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undergraduate thesis
Kvarenje i greške pršuta
2016. urn:nbn:hr:109:485217
Kovačević, Vedrana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Kovačević, V. (2016). Kvarenje i greške pršuta (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:485217

Kovačević, Vedrana. "Kvarenje i greške pršuta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:485217

Kovačević, Vedrana. "Kvarenje i greške pršuta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:485217

Kovačević, V. (2016). 'Kvarenje i greške pršuta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:485217

Kovačević V. Kvarenje i greške pršuta [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:485217

V. Kovačević, "Kvarenje i greške pršuta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:485217

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Metadata
TitleKvarenje i greške pršuta
Title (english)Spoilage and defects of prosciutto
AuthorVedrana Kovačević
MentorDragan Kovačević (mentor)
Committee memberDragan Kovačević (predsjednik 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 country2016-10-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
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).
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).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:485217
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 conditionsOpen access
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Created on2016-12-13 13:18:38