prikaz prve stranice dokumenta Konzerviranje mesa soljenjem i salamurenjem
Access restricted to students and staff of home institution
undergraduate thesis
Konzerviranje mesa soljenjem i salamurenjem
2020. urn:nbn:hr:109:231441
Daničić, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Daničić, M. (2020). Konzerviranje mesa soljenjem i salamurenjem (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:231441

Daničić, Martina. "Konzerviranje mesa soljenjem i salamurenjem." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:231441

Daničić, Martina. "Konzerviranje mesa soljenjem i salamurenjem." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:231441

Daničić, M. (2020). 'Konzerviranje mesa soljenjem i salamurenjem', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 06 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:231441

Daničić M. Konzerviranje mesa soljenjem i salamurenjem [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 October 06] Available at: https://urn.nsk.hr/urn:nbn:hr:109:231441

M. Daničić, "Konzerviranje mesa soljenjem i salamurenjem", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:231441

Please login to the repository to save this object to your list.
Metadata
TitleKonzerviranje mesa soljenjem i salamurenjem
Title (english)Meat Curing and Salting
AuthorMartina Daničić
MentorKrešimir Mastanjević (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 country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Soljenje i salamurenje su kemijski oblici konzerviranja mesa koji svojom konzervirajućom ulogom sprječavaju kvarenje mesa te poboljšavaju senzorska i organoleptička svojstva mesa. Razlika soljenja i salamurenja je u tome što soljenje podrazumijeva upotrebu soli za konzerviranje mesa, a salamurenje je način konzerviranja smjesom kuhinjske soli, nitrata, nitrita, askorbinske kiseline i drugih sastojaka. Salamurenje se pretežito primjenjuje za proizvodnju suhomesnatih proizvoda, kobasica i mesnih konzervi, dok se soljenje upotrijebljava za konzerviranje proizvoda u domaćinstvu i u industrijskoj proizvodnji. Cilj ovog rada jeste objasniti procese soljenja i salamurenja mesa.
Abstract (english)
Salting and curing are chemical forms of meat preservation. Together with their preserving role they prevent meat spoilage and therefore improve the sensory and organoleptic properties of meat. The key difference between salting and pickling is that salting involves the use of salt to preserve meat while pickling is a way of preserving with a mixture of table salt, nitrate, nitrite, ascorbic acid and other ingredients. Furthermore, brine is mainly used for the production of cured meat products, sausages and canned meat, while salting is used for canning products in household and industrial production. The aim of this paper is to help further explain the processes of salting and pickling meat and provide significant example.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:231441
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 on2020-10-26 09:20:22