undergraduate thesis
Production technology of Istrian prosciutto

Dijana Eterović (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitleTehnologija proizvodnje istarskog pršuta
AuthorDijana Eterović
Mentor(s)Krešimir Mastanjević (thesis advisor)
Abstract
Istarski pršut je trajni suhomesnati proizvod dobiven iz svježeg buta, obrađen na istarski način zajedno sa zdjeličnim kostima, bez kože i potkožnog masnog tkiva, suho soljen morskom soli i prirodnim začinima, sušen na zraku. Tijekom procesa proizvodnje u pršutu se dešavaju kompleksne promjene bjelančevina i masti u mesu, gubitak vode i porast koncentracije suhe tvari i soli (NaCl). Te su promjene veoma značajne za finalnu kakvoću, nutritivna i organoleptička svojstva gotovog proizvoda. Prvi pisani podaci o načinu sušenja svinjskog mesa radi čuvanja za kasniju uporabu potječu iz ranog rimskog doba, tadašnje Norcie u središnjoj Italiji. Rimska riječ za usoljeni i osušeni cijeli svinjski but bila je perxuctus, a dolazi od latinske riječi perexsuctus – temeljito osušen koja je u kasnijem talijanskom jeziku modernizirana u riječ prosciutto, a označava usoljeni, začinjeni i osušeni zreli svinjski but, koji se konzumira narezan na tanke listove.
Keywordsprosciutto pig hind leg
Parallel title (English)Production technology of Istrian prosciutto
Committee MembersKrešimir Mastanjević (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
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-09-30
Parallel abstract (English)
Istrian prosciutto is a cured meat product derived from fresh ham, processed on the Istrian way with pelvic bones, without skin and subcutaneous fat, dry salted with sea salt and natural spices, dried in the air. During the process of the smoked ham complex changes occurring proteins and fats in the meat, the loss of water and increase the concentration of dry matter and salt (NaCl). These changes are very important for the final quality, nutritional and organoleptic properties of the finished product. The first written records on the method of drying pork for storage for later use date from the early Roman period, then Norcia in central Italy. The Roman word for salted and cured whole ham was perxuctus, and comes from the Latin word perexsuctus - thoroughly dried, which is in the later Italian modernized the word prosciutto and means salted, seasoned and dried mature ham, which are consumed sliced thinly sheets.
Parallel keywords (Croatian)pršut svinjski but
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:661174
CommitterSanda Hasenay