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undergraduate thesis
Primjena začina u tehnologiji proizvodnje hrvatskih tradicionalnih mesnih proizvoda
2018. urn:nbn:hr:109:382573
Perko (Rotim), Tea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Perko (Rotim), T. (2018). Primjena začina u tehnologiji proizvodnje hrvatskih tradicionalnih mesnih proizvoda (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:382573

Perko (Rotim), Tea. "Primjena začina u tehnologiji proizvodnje hrvatskih tradicionalnih mesnih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:382573

Perko (Rotim), Tea. "Primjena začina u tehnologiji proizvodnje hrvatskih tradicionalnih mesnih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:382573

Perko (Rotim), T. (2018). 'Primjena začina u tehnologiji proizvodnje hrvatskih tradicionalnih mesnih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:382573

Perko (Rotim) T. Primjena začina u tehnologiji proizvodnje hrvatskih tradicionalnih mesnih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:382573

T. Perko (Rotim), "Primjena začina u tehnologiji proizvodnje hrvatskih tradicionalnih mesnih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:382573

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Metadata
TitlePrimjena začina u tehnologiji proizvodnje hrvatskih tradicionalnih mesnih proizvoda
Title (english)The application of spices in the production technology of Croatian traditional meat products
AuthorTea Perko (Rotim)
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 country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu prikazana je primjena začina te njihovo djelovanje na senzorska svojstva, sigurnost te kvalitetu hrvatskih tradicionalnih mesnih proizvoda. Zbog zemljopisnog položaja i klimatskih uvjeta te duge tradicije i bogate kulture Hrvatska posjeduje velik broj autohtonih prehrambenih proizvoda, posebice proizvoda proizvedenih od mesa uz primjenu začina kao što su različite vrste trajnih fermentiranih kobasica i pršuta. Hrvatski tradiconalni proizvodi štite se, kao intelektualno vlasništvo, oznakom zemljopisnog podrijetla i oznakom izvornosti. Ministarstvo poljoprivrede nadležno je za izdavanje oznaka (NN br. 65/15). Oznake doprinose gospodarskom razvoju, naročito ruralnim područjima te očuvanju specifične, tradicionalne proizvodnje mesnih proizvoda. Najčešće korišteni začini su papar, začinska mljevena paprika i češnjak. Doprinose organoleptičkim svojstvima proizvoda, dodaju se zbog mirisa i okusa. Osnovna uloga začina je što imaju konzervirajuće djelovanje i time sprječavaju nepoželjan razvoj mikroorganizama i bolesti.
Abstract (english)
This paper presents the application of spices and their effect on sensory properties, safety and quality of Croatian traditional meat products. Because of its geographic position and climate conditions, its long tradition and rich culture, Croatia has a large number of autochthonous food products, in particular meat products with the use of spices such as various types of permanent fermented sausages and prosciutto. Traditional Croatian products are protected as intellectual property by the designation of geographical origin and the designation of origin. The Ministry of Agriculture is responsible for using the mark (Official Gazette 65/15). Labels contribute to economic development, particularly rural areas, and the preservation of specific traditional meat product production. The most commonly used spices are pepper, seasoned ground pepper and garlic. Contributions to the organoleptic properties of the product are added due to the smell and the taste. The basic role of spices is that they have conservative effects and thus prevent unwanted development of microorganisms and diseases.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:382573
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 on2018-11-06 10:32:18