undergraduate thesis
Smoking and ripening in the traditional meat products manufacturing

Mirjana Sršan (2009)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitleDimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda
AuthorMirjana Sršan
Mentor(s)Dragan Kovačević (thesis advisor)
Abstract
Duga tradicija u proizvodnji fermentiranih kobasica i suhomesnatih proizvoda, rezultirala je značajnim brojem hrvatskih tradicionalnih mesnih proizvoda: Dalmatinski pršut, Slavonski kulen, Dalmatinska panceta i Domaća slavonska kobasica. Prema tradiciji, u proizvodnji ovih proizvoda ne upotrebljavaju se starter kulture ni aditivi, a proizvodnja se odvija u prirodnim klimatskim uvjetima koji vladaju u tom zemljopisnom području. Dimljenje i zrenje, zajednički su koraci u procesu proizvodnje hrvatskih tradicionalnih mesnih proizvoda. Dimljenje je kombinirana metoda konzerviranja, utemeljena na usklađenom djelovanju enzima i topline, pri kojima se događaju promjene na lipidima i proteinima prethodno salamurenog mesa. Dimljenje može imati utjecaja na nutritivnu vrijednost, senzorska svojstva, sigurnost i trajnost proizvoda, no intenzitet tih promjena ovisi o izboru postupka dimljenja, procesnim uvjetima i trajanju dimljenja. Sušenjem i zrenjem proizvoda, snižava se udio vode u proizvodu što sprječava razmnožavanje nepoželjnih bakterija, plijesni i gljiva. Pored bakterijske fermentacije ugljikohidrata, tijekom zrenja zajedničkim djelovanjem proteolitičkih i lipolitičkih bakterijskih enzima i enzima iz mesa, odvijaju se i bitne hidrolitičke promjene masti i proteina.
Keywordstraditional meat products smoking drying ripening
Parallel title (English)Smoking and ripening in the traditional meat products manufacturing
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 date2009-10-28
Parallel abstract (English)
A long tradition for producing dry-fermented and dry-cured meat products in Croatia exists with a great number of product names: Dalmatian dry-cured ham, Slavonian kulen sausage, Dalmatian bacon and Slavonian homemade sausage. Traditionally, these product processors did not use starter cultures, and any other additives, and they produced under climatic conditions, strongly influenced by the weather of the moment. Smoking and ripening are common steps in the manufacturing processes of all Croatian traditional meat products. Smoke curing is a typical combined treatment, based on the concerted action of enzymes and heat, which promote protein and lipid changes in the previously salted raw material. The treatment has nutritional implications and affects also the sensory quality, safety and shelf life of the product, but the extension of these changes will depend on many factors, such as the type of smoking, processing conditions and the time of smoking. Drying and ripening removes enough moisture from the food so undesirable bacteria, yeasts and molds can't grow. Besides bacterial fermentation of carbohydrates, important hydrolytic changes brought about by the joint action of bacterial and meat enzymes affects the products protein and lipid composition.
Parallel keywords (Croatian)tradicionalni mesni proizvodi dimljenje sušenje zrenje
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:452564
CommitterIvana Šuvak