| Title | Utjecaj proizvodne sezone na senzorni profil dimljenih pršuta |
| Author | Domagoj Gorup |
| Mentor(s) | Ivica Kos (thesis advisor)
|
| 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. |
| Keywords | dry cured ham smoked sensory traits principal component analysis |
| Parallel title (English) | Influence of production season on sensory profile of smoked dry cured ham |
| Committee Members | Ivica Kos (committee chairperson)
Ana Kaić (committee member)
Danijel Karolyi (committee member)
|
| Granter | University of Zagreb
Faculty of Agriculture |
| Lower level organizational units | Department of Animal Science and Technology |
| Place | Zagreb |
| State | Croatia |
| Scientific field, discipline, subdiscipline | BIOTECHNICAL SCIENCES
Agronomy
|
| Study programme type | university |
| Study level | graduate |
| Study programme | Production and Processing of Meat |
| Academic title abbreviation | mag. ing. agr. |
| Genre | master's thesis |
| Language | Croatian |
| Defense date | 2018-09-28 |
| Parallel 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. |
| Parallel keywords (Croatian) | pršut dimljeni senzorna svojstva analiza glavnih komponenti |
| Resource type | text |
| Access condition | Access restricted to students and staff of home institution |
| Terms of use |  |
| URN:NBN | https://urn.nsk.hr/urn:nbn:hr:204:040568 |
| Repository | https://repozitorij.agr.unizg.hr |
