Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)

Janjatović, Gorana

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undergraduate thesis

Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:178127

Janjatović, Gorana

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

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APA 6th Edition

Janjatović, G. (2018). Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta) (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:178127

MLA 8th Edition

Janjatović, Gorana. "Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:178127

Chicago 17th Edition

Harvard

Janjatović, G. (2018). 'Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:178127

Vancouver

Janjatović G. Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta) [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:109:178127

IEEE

G. Janjatović, "Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:178127

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:178127

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Metadata

Title	Začini koji se koriste u tehnologiji proizvodnje šunki (pršuta)
Title (english)	Spices used in production of ham (prosciutto)
Author	Gorana Janjatović
Mentor	Krešimir Mastanjević (mentor)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Meat and Fish Technology) Osijek
Defense date and country	2018-09-13, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Pršut je jedan od najcjenjenijih i najkvalitetnijih tradicionalnih proizvoda Republike Hrvatske. Povoljna klima i stoljetna tradicija omogućile su popularnost pršuta ne samo u Hrvatskoj već i u Europi. U Republici Hrvatskoj se proizvodnja pršuta veže za priobalno područje posebice Dalmaciju i Istru. Tradicionalno se proizvod Dalmatinski, Drniški, Istarski pršut i Krčki, čija je kvaliteta već stoljećima neupitna. U proizvodnji pršuta kao začini koriste se češnjak, crvena paprika, papar, lovorov list, ružmarin i dr. Za razliku od trajnih (fermentiranih) kobasica konzervirajuće djelovanje začina, posebice antioksidativno, ograničeno je na površinski sloj otvorenog dijela pršuta s kojeg je skinuta koža i u koji se utrljava suha salamura. Začini se primarno koriste u proizvodnji pršuta radi poboljšanja senzorskih svojstava (arome i boje proizvoda), što znači da svaki od njih ima drugačiju i kompleksniju kemijsku strukturu, drugačiji način proizvodnje i uzgoja kao i oblik u kojem se koristi (suhi, mljeveni ili kao eterična ulja).
Abstract (english)	Prosciutto (smoked ham, dried ham) is one of the most appreciated and high-quality traditional products in the Republic of Croatia. Favourable climate and centuries-old tradition enabled the popularity of prosciutto, not just in Croatia, but in Europe as well. Prosciutto production in Croatia is mainly connected to the coastal area, especially Dalmatia and Istria. Prosciutto from Dalmatia, Drnis and Istria is traditional product which quality is undeniable for centuries. Spices are garlic, red pepper, pepper, bay leaf, rosemary and others. Unlike the dry (fermented) sausages, conservative action of spices, especially antioxidant, is limited to the surface layer of the open part of prosciutto from which the skin is removed and dry brine is rubbed in. The main reason for using spices in production of prosciutto is to improve sensor features (flavor and color), which means that all of them have different and more complex chemical structure, different way of production and cultivation, as well as the shape in which is being used (dry, minced or as essential oils).
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:178127
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2018-10-19 10:55:49