Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta

Gorup, Domagoj

Access restricted to students and staff of home institution

master's thesis

38 2

Influence of production season on sensory profile of smoked dry cured ham

Domagoj Gorup (2018)

University of Zagreb
Faculty of Agriculture
Department of Animal Science and Technology

Cite this document

APA 6th Edition

Gorup, D. (2018). Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:040568

MLA 8th Edition

Gorup, Domagoj. "Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:040568

Chicago 17th Edition

Gorup, Domagoj. "Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:040568

Harvard

Gorup, D. (2018). 'Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 18 October 2019, https://urn.nsk.hr/urn:nbn:hr:204:040568

Vancouver

Gorup D. Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2019 October 18] Available at: https://urn.nsk.hr/urn:nbn:hr:204:040568

IEEE

D. Gorup, "Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:204:040568

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:040568

Metadata

Title	Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta
Title (english)	Influence of production season on sensory profile of smoked dry cured ham
Author	Domagoj Gorup
Mentor	Ivica Kos (mentor)
Committee member	Ivica Kos (predsjednik povjerenstva)
Committee member	Ana Kaić (član povjerenstva)
Committee member	Danijel Karolyi (član povjerenstva)
Granter	University of Zagreb Faculty of Agriculture (Department of Animal Science and Technology) Zagreb
Defense date and country	2018-09-28, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Abstract	Tipična proizvodnja dimljenih pršuta usklađena je s godišnjim dobima tijekom kojih su optimalno iskorišteni povoljni vremenski uvjeti za svaku fazu proizvodnje. Kako bi se utvrdio utjecaj proizvodne sezone na senzorna svojstava dimljenih pršuta analizirano je 73 uzoraka pršuta s područja Dalmacije iz pet proizvodnih sezona od 2011. do 2015. Statističkom obradom je utvrđeno da se deset od 18 svojstava značajno razlikovalo (P<0,05) između proizvodnih sezona. Značajne pozitivne korelacije utvrđene su između sveukupne dopadljivosti i postojanosti arome (r = 0,83), intenziteta mirisa (r = 0,81) i ujednačenosti boje (r = 0,50), dok su izražene negativne korelacije bile s biokemijskim aromama (r = -0,65) i kiselim okusom (r = -0,59). Analizom glavnih komponenti objašnjeno je 45,53% ukupne varijance s prve dvije glavne komponente. Razdvajanje proizvodnih sezona prema glavnim komponentama nije bilo izraženo, ali je bilo moguće opisati specifična obilježja pojedinih proizvodnih sezona.
Abstract (english)	Typical production of dry cured hams is aligned with annual seasons during which optimal weather conditions are optimally utilized for every production stage. To determine the effect of the production season on sensory traits, 73 samples of dry cured hams from Dalmatian region from season 2011 to 2015 were analyzed. It was determined that ten of 18 sensory traits were significantly different between production seasons at P<0.05. Significant positive correlations between overall acceptability and after-taste (r = 0.83), odor intensity (r = 0.81) and color uniformity (r = 0.50) were established, while negative correlations were with biochemical aromas (r = - 0,65) and sour taste (r = -0.59). Principal component analysis revealed that 45.53% of total variance was explained with first two principal components. The separation of production seasons on principal components was not much expressed, but it was possible to describe the distinguish features of every production season.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:040568
Study programme	Title: Production and Processing of Meat Study programme type: university Study level: graduate Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa (magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2018-11-05 11:52:39