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Title:Vpliv trajanja soljenja na vsebnost soli in stopnjo proteolize v pršutu po zaključeni fazi počivanja
Authors:ID Vrhunec, Katja (Author)
ID Čandek Potokar, Marjeta (Mentor) More about this mentor... New window
ID Škrlep, Martin (Comentor)
Files:.pdf MAG_Vrhunec_Katja_2014.pdf (585,57 KB)
MD5: BAE43D47B080459027AF6C2B5FE0060D
 
Language:Slovenian
Work type:Master's thesis
Organization:FKBV - Faculty of Agriculture and Life Sciences
Abstract:V raziskavi smo preučevali možnost zmanjševanja vsebnosti soli v kraškem pršutu s skrajševanjem časa soljenja. V ta namen smo pršute razdelili v tri skupine glede na trajanje soljenja: 8 (kratko soljenje), 11 (srednje soljenje) in 15 dni (dolgo soljenje; običajna praksa). Soljenju je sledila faza počivanja (enako dolga pri vseh treh skupinah), v kateri se sol enakomerno porazdeli po stegnu. Po koncu te faze smo v mišicah semimebranosus (SM) in biceps femoris (BF) določili vsebnost suhe snovi, soli v suhi snovi, celokupnega dušika, ne-proteinskega dušika in indeksa proteolize. Skrajševanje faze soljenja je vplivalo na zmanjšanje izgube teže ob koncu soljenja, medtem ko na izgube po koncu faze počitka ni imelo vpliva. Kratko soljenje je privedlo do značilnega zmanjšanja vsebnosti soli (za 36,4 % v BF oziroma za 27,8 % v SM), medtem ko je imelo srednje soljenje manjši učinek na zmanjšanje soli (za 11,7 % v BF in za 6,0 % v SM). Zmanjšanje soli ni imelo vpliva na vsebnost suhe snovi in stopnjo proteolize. V primeru SM smo pri kratkem soljenju v primerjavi z dolgim ugotovili višjo vsebnost celokupnega in ne-proteinskega dušika. Rezultati kažejo, da lahko znatno zmanjšanje vsebnosti soli dosežemo le s precejšnjim skrajševanjem faze soljenja (s pol krajšo fazo smo dosegli za tretjino nižjo vsebnost soli). V danih razmerah nismo ugotovili negativnih posledic na proteolizo, za popolnejšo sliko (vpliv na senzorične lastnosti) pa bi bilo potrebno počakati do konca zorenja.
Keywords:pršut, trajanje soljenja, vsebnost soli, proteoliza
Place of publishing:Maribor
Year of publishing:2014
PID:20.500.12556/DKUM-46225 New window
NUK URN:URN:SI:UM:DK:9TGSU8YO
Publication date in DKUM:26.11.2014
Views:1895
Downloads:170
Metadata:XML DC-XML DC-RDF
Categories:FKBV
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Secondary language

Language:English
Title:Effect of salting duration on salt content and level of proteolysis in dry hams after completing the resting phase
Abstract:The possibility to reduce salt content in Slovenian dry ham Kraški pršut by means of shortening the length of salting was studied. Hams were divided into three groups according to salting time: 8 days (short salting), 11 days (medium salting) and 15 days (long salting; presently practiced). After salting, hams were submitted to resting phase (which was of equal duration in all groups) for salt equilibration. At the end of resting, dry matter, salt, total nitrogen, non-protein nitrogen and proteolysis index were determined in semimebranosus (SM) in biceps femoris (BF) muscles. Shorter salting resulted in lower ham weight losses at the end of salting phase, but did not affect weight losses during and at the end of the resting phase. Short salting resulted in notable salt reduction (for 36.4 and 27.8% in BF and SM, respectively), while medium salting had lesser effect (for 11.7 and 6.0% in BF and SM, respectively). There was no effect of salt reduction on dry matter and proteolysis index; however, in SM a difference between short and long salted hams was significant for total nitrogen and non-protein nitrogen. According to our results, considerable salt reduction can only be achieved by substantial shortening of salting (shortening salting by half resulted in one third reduction of salt). Under these circumstances there was no negative effect on the proteolysis, however for a more complete picture, evaluation (sensory quality) the end of the ripening would be necessary.
Keywords:dry ham, salting duration, salt content, proteolysis


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