Analiza teksture hrvatskih autohtonih ovčjih sireva (CROSBI ID 370697)
Ocjenski rad | diplomski rad
Podaci o odgovornosti
Marketanović, Marija
Slačanac, Vedran
Lučan, Mirela
hrvatski
Analiza teksture hrvatskih autohtonih ovčjih sireva
Sir je namirnica u kojoj je tekstura važan faktor pri ocjenjivanju kvalitete. Brojna istraživanja su potvrdila da tekstura, isto kao i okus, utjee na percepciju potrošaa u smislu kvalitete i prihvatljivosti. Brojna istraživanja su se fokusirala na povezanost senzorskih teksturalnih osobina sira sa instrumentalnim analizama teksturalnog profila. Cilj rada bio je analizirati svojstva teksture tvrdih ovjih sireva te utvrditi povezanost odreenih parametara svojstava teksture s fizikalno kemijskim svojstvima sira. U svrhu instrumentalne analize osam vrsta tvrdih ovjih sireva, razliitih proizvoa, koristila se analiza teksturalnog profila TPA (Texture Profile Analysis). Od teksturalnih parametara ispitivani su vrstoa, kohezivnost, elastinost, odgoena elastinost te otpor žvakanju. Najtvri od analiziranih sireva bio je španjolski sir (C1) te je isto tako imao i najveu kohezivnost, ali je imao najmanji udio masti. Tekstura sira vrlo je kompleksna i nemogue ju je ocijeniti iz jednog ili dva parametra. Rezultati statistike analize podataka mjerenja pokazuju da znaajnih korelacija izmeu sastava sira i mjerenih TPA parametara nema, osim udjela masti u siru i odgoene elastinosti. Jedina statistika korelacija izmeu TPA parametara bila je ona izmeu vrstoe i kohezivnosti, te vrstoe i otpora žvakanju.
ovčji sir; analiza teksture; TPA; čvrstoća; kohezivnost
nije evidentirano
engleski
Texture determination of autochthonous insular sheep cheese
Cheese is the food in which texture is important factor that marks its quality. Numerous studies have confirmed that texture, as well as taste, impact on the perception of consumers in terms of quality and acceptability. Numerous studies have focused on the connection between sensory textural characteristics of cheese with instrumental analysis of tekstural profile. The aim was to analyze the properties of the texture of hard sheep's cheese, and determine the relationship between certain parameters of texture with physical and chemical properties of cheese. For the purpose of instrumental analysis of eight species of hard sheep's cheese from different manufacturers, tekstural profile analysis TPA (Texture Profile Analysis) was used. From the textural parameters examined were hardness, cohesiveness, elasticity, delayed elasticity and resistance to chewing. The hardest of cheeses analyzed was the Spanish cheese (C1) who also had the highest cohesiveness, but it had the lowest fat content. The texture of cheese is very complex and it is impossible to assess from one or two parameters. Results of statistical analysis of measurement data show no significant correlations between the composition of cheese and measured TPA parameters, exception being fat in cheese and delayed elasticity. The only statistical correlations between TPA parameters was between strength and cohesion, and strength and resistance to chewing.
sheep’s cheese; tekstural profile analysis; TPA; hardness; cohesiveness
nije evidentirano
Podaci o izdanju
51
16.07.2010.
obranjeno
109:485356
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