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undergraduate thesis
Tehnologija proizvodnje istarskog pršuta
2016. urn:nbn:hr:109:661174
Eterović, Dijana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Eterović, D. (2016). Tehnologija proizvodnje istarskog pršuta (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:661174

Eterović, Dijana. "Tehnologija proizvodnje istarskog pršuta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:661174

Eterović, Dijana. "Tehnologija proizvodnje istarskog pršuta." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:661174

Eterović, D. (2016). 'Tehnologija proizvodnje istarskog pršuta', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 25 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:661174

Eterović D. Tehnologija proizvodnje istarskog pršuta [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2025 January 25] Available at: https://urn.nsk.hr/urn:nbn:hr:109:661174

D. Eterović, "Tehnologija proizvodnje istarskog pršuta", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:661174

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Metadata
TitleTehnologija proizvodnje istarskog pršuta
Title (english)Production technology of Istrian prosciutto
AuthorDijana Eterović
MentorKrešimir Mastanjević (mentor)
Committee memberKrešimir Mastanjević (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 country2016-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
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.
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.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:661174
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
Terms of useLicence In copyright icon
Created on2016-12-14 08:29:14