prikaz prve stranice dokumenta Dimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda
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undergraduate thesis
Dimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. urn:nbn:hr:109:452564
Sršan, Mirjana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Sršan, M. (2009). Dimljenje i zrenje u proizvodnji 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:109:452564

Sršan, Mirjana. "Dimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:452564

Sršan, Mirjana. "Dimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2009. https://urn.nsk.hr/urn:nbn:hr:109:452564

Sršan, M. (2009). 'Dimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:452564

Sršan M. Dimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2009 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:452564

M. Sršan, "Dimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2009. Available at: https://urn.nsk.hr/urn:nbn:hr:109:452564

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Metadata
TitleDimljenje i zrenje u proizvodnji tradicionalnih mesnih proizvoda
Title (english)Smoking and ripening in the traditional meat products manufacturing
AuthorMirjana Sršan
MentorDragan Kovačević (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 country2009-10-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Duga tradicija u proizvodnji fermentiranih kobasica i suhomesnatih proizvoda, rezultirala je značajnim brojem hrvatskih tradicionalnih mesnih proizvoda: Dalmatinski pršut, Slavonski kulen, Dalmatinska panceta i Domaća slavonska kobasica. Prema tradiciji, u proizvodnji ovih proizvoda ne upotrebljavaju se starter kulture ni aditivi, a proizvodnja se odvija u prirodnim klimatskim uvjetima koji vladaju u tom zemljopisnom području. Dimljenje i zrenje, zajednički su koraci u procesu proizvodnje hrvatskih tradicionalnih mesnih proizvoda. Dimljenje je kombinirana metoda konzerviranja, utemeljena na usklađenom djelovanju enzima i topline, pri kojima se događaju promjene na lipidima i proteinima prethodno salamurenog mesa. Dimljenje može imati utjecaja na nutritivnu vrijednost, senzorska svojstva, sigurnost i trajnost proizvoda, no intenzitet tih promjena ovisi o izboru postupka dimljenja, procesnim uvjetima i trajanju dimljenja. Sušenjem i zrenjem proizvoda, snižava se udio vode u proizvodu što sprječava razmnožavanje nepoželjnih bakterija, plijesni i gljiva. Pored bakterijske fermentacije ugljikohidrata, tijekom zrenja zajedničkim djelovanjem proteolitičkih i lipolitičkih bakterijskih enzima i enzima iz mesa, odvijaju se i bitne hidrolitičke promjene masti i proteina.
Abstract (english)
A long tradition for producing dry-fermented and dry-cured meat products in Croatia exists with a great number of product names: Dalmatian dry-cured ham, Slavonian kulen sausage, Dalmatian bacon and Slavonian homemade sausage. Traditionally, these product processors did not use starter cultures, and any other additives, and they produced under climatic conditions, strongly influenced by the weather of the moment. Smoking and ripening are common steps in the manufacturing processes of all Croatian traditional meat products. Smoke curing is a typical combined treatment, based on the concerted action of enzymes and heat, which promote protein and lipid changes in the previously salted raw material. The treatment has nutritional implications and affects also the sensory quality, safety and shelf life of the product, but the extension of these changes will depend on many factors, such as the type of smoking, processing conditions and the time of smoking. Drying and ripening removes enough moisture from the food so undesirable bacteria, yeasts and molds can't grow. Besides bacterial fermentation of carbohydrates, important hydrolytic changes brought about by the joint action of bacterial and meat enzymes affects the products protein and lipid composition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:452564
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
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-11-06 10:03:11

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