Kvaliteta paštete od janjećeg mesa

master's thesis

• Title (english): Quality of Lamb Pate
• Author: Fabijan Barbić
• Mentor: Željka Cvrtila (mentor)
• Committee member: Lidija Kozačinski (predsjednik povjerenstva)
• Committee member: Ana Shek Vugrovečki (član povjerenstva)
• Committee member: Željka Cvrtila (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; (Department of Hygiene and Technology of Foodstuffs); Zagreb
• Defense date and country: 2016-12-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine

Abstract

Pašteta je prehrambeni proizvod različitog sirovinskog sastava o čemu ovisi njegova nutritivna i prehrambena vrijednosti koji se koristi u svakodnevnoj prehrani diljem svijeta. Cilj ovog diplomskog rada bio je opisati tehnološki proces proizvodnje paštete od janjećeg mesa, te utvrditi kakvoću gotovog proizvoda kao i kemijski sastav istoga. Za potrebe rada korišteno je 7 uzoraka. Svi parametri senzoričke pretrage janjeće paštete ocijenjeni su sa zadovoljavajućim ocjenama, te je proizvod u konačnici dobio 17.20 od mogućih 19.00 bodova. Količina vode u proizvodu kretala se od 55.10% do 57.41%, količina masti od 26.39% do 28.03%, količina bjelančevina od 12.26% do 13.34%, količina pepela od 2.02% do 2.14%, te količina soli (NaCl) od 2.22% do 3.04%.

Abstract (english)

As an easily available product worldwide, pate is an extremely important food item that can be bought in stores and consumed in the daily diet. The nutritional and dieatary value of pate depends on the raw materials used during its production. The aim of this thesis was to describe the technological process of the production of lamb meat pate and to determine the quality of the finished product as well as its chemical composition. For the purpose of this paper 7 samples were compared: 5 were lamb pate (samples from 1 to 5) and two were tea pate (samples 6 and 7). All parameters of the sensory tests for the lamb pate were rated with satisfactory grades and the product ultimately received 17.20 out of a possible 19.00 points. The amount of water in the product ranged from 55.10 % to 57.41 %, the fat content from 26.39 % to 28.03 %, the amount of proteins from 12.26 % to 13.34 %, ash content from 2.02 % to 2.14 % and finally the amount of salt (NaCl) from 2.22 % to 3.04 %.

• Keywords: janjeća pašteta; tehnološki proces; kvaliteta
• Keywords (english): lamb pate; technological process; quality
• Language: croatian
• URN:NBN: urn:nbn:hr:178:842515
• Study programme: Title: Veterinary Medicine; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-07-23 12:41:00