| Abstract | Cilj ovog završnog rada je bio utvrditi u kojoj mjeri razlike u tehnologiji dalmatinske pečenice, utječu na kemijski sastav i senzorna svojstva konačnog proizvoda. Stoga je u tri različita objekta proizvedeno 35 dalmatinskih pečenica, koje su, s obzirom na razlike u tehnologiji svrstane u 7 različitih grupa (prema početnoj masi sirovine, sastavu i količini smjese za soljenje/salamurenje te duljini pojedinih tehnoloških faza). Nakon završetka procesa prerade, iz svake grupe je uzeto po 5 uzoraka koji su podvrgnuti kemijskim analizama. Utvrđen je udio masti, bjelančevina, pepela, vode i NaCl u uzorcima. Radi utvrđivanja senzornog profila dalmatinske pečenice, provedena je i deskriptivna senzorna analiza uzoraka dalmatisnke pečenice koju je proveo stručno osposobljen panel od 11 članova. Prosječni osnovni kemijski sastav dalmatinske pečenice čine 5,68% masti, 41,60% bjelančevina, 44,80% vode i 7,63% pepela, a NaCl je prosječno zastupljen sa 6,17%. Pečenice proizvedene od teže sirovine (početna masa ≥3,5 kg) sadržavale su više intramuskularne masti i vode (P<0,05), a manje bjelančevina (P<0,05). Najveći udio NaCl utvrđen je u pečenici iz grupe A-2 (7,05%), a najmanji u pečenici grupe A-1 (5,67%), a rastao je s porastom utroška soli/salamure po kg sirovog mesa u fazi soljenja/salamurenja. Senzornom analizom utvrđen je senzorni profil dalmatinske pečenice: vanjski izgled proizvoda je duguljasto-cilindričnog oblika, površinski bez zasjeka i drugih oštećenja; boja vanjske površine je svijetlo-smeđa do tamno-smeđa sa ili bez svijetlo-žutih do svijetlo-smeđih površina prekrivenih masnim tkivom; proizvod se lako narezuje, čvrste je i elastične konzistencije te kompaktne strukture, presjek je jednolične crvene boje koja na rubovima može biti tamno-crvene do tamno-smeđe boje sa ili bez dijelova bijele do svijetlo-žute ili svijetlo-smeđe boje masnog tkiva; blago je slankastog okusa, mek, topljiv i sočan u ustima, aroma je svojstvena aromi trajnih suhomesnatih proizvoda od svinjskog mesa, uz blago izraženu aromu po dimu. Pečenica iz grupe B-4 (teža sirovina, povećan sadržaj intramuskularne masti, blaga slanost, korištena smjesa morske i nitritne soli sa začinima i antioksidansima) ocijenjena je najvećom srednjom ocjenom (5,88) pri čemu su svi pojedinačni pokazatelji senzornih svojstava u ovoj grupi ocijenjeni najvećom ocjenom u odnosu na druge grupe (P<0,05). Koeficijentom korelacije (r) je utvrđeno što je sadržaj intramuskularne masti u pečenici bio veći, veća je bila i ocjena izgleda presjeka (r = 0,4807), najvjerojatnije zbog utjecaja na boju i mramoriranost, te mirisa (r = 0,2394), teksture (r = 0,2844), okusa i arome (r = 0,4416), ukupnog dojma (r = 0,3612) te srednje ocjene (r = 0,3006). Navedeni podatci govore o važnosti sadržaja intramuskularne masti u trajnim suhomesnatim proizvodima. Razlike u tehnologiji prerade (početna masa sirovine, sastav i utrošak soli/salamure, duljina trajanja pojedinih faza prerade, duljina trajanja čitavog procesa prerade) statistički su značajno utjecale na kemijski sastav i senzorna svojstva dalmatinske pečenice (P<0,05). |
| Abstract (english) | This bachelor thesis aimed to determine how differences in the processing technology of Dalmatinska pecenica affect the chemical composition and sensory properties of the final product. Therefore, 35 Dalmatinska pecenica were produced in three different facilities. Due to differences in some technological procedure, they were classified into 7 different groups (according to the initial weight of raw meat, composition and consumption of salt/brine mixture and the length of individual technological phases). At the end of the processing, five samples from each group were taken. The samples were subjected to chemical analyses, and the content of fat, protein, ash, water and NaCl was determined. Descriptive sensory analysis of samples from each group was performed by a professionally-trained panel of 11 members to determine the sensory profile of Dalmatinska pecenica. The average basic chemical composition of Dalmatinska pecenica consists of 5.68% fat, 41.60% protein, 44.80% water and 7.63% ash, and NaCl is represented by 6.17% on average. Pecenica produced from heavier raw materials (initial weight ≥3.5 kg) contained more intramuscular fat and water (P<0.05) and less protein (P<0.05). The highest proportion of NaCl was found in pecenica from group A-2 (7.05%), and the lowest in pecenica from group A-1 (5.67%), and it increased with increasing consumption of salt/brine per kg of raw meat in the salting phase. The sensory analysis determined the sensory composition of Dalmatinska pecenica: the external appearance of the product is an oblong-cylindrical shape, without cuts and other superficially damage; the colour of the surface is light brown to dark brown with or without light yellow to light brown surfaces covered with adipose tissue; the product is easy to cut, has a firm and elastic consistency and compact structure, the colour of the cross-section is a uniform red which at the edges can be dark red to dark brown with or without parts of white to light yellow or light brown adipose tissue; it has a slightly salty taste, soft, soluble and juicy in the mouth, the aroma is characteristic of the aroma of dry-cured pork products, with a delicate aroma of smoke. Pecenica from group B-4 (heavier raw material, increased content of intramuscular fat, mild salinity, used mixture of sea and nitrite salt with spices and antioxidants) was rated with the highest average score (5.88) as well as all individual sensory parameters compared to other groups (P<0.05). The correlation coefficient (r) determined that the content of intramuscular fat in the pecenica was higher, the evaluation of the cross-sectional appearance was higher (r=0.4807), most likely due to the influence on colour and marbling, as well as odour (r 0.2394), texture (r=0.2844), taste and aroma (r=0.4416), an overall impression (r=0.3612) and average rating (r=0.3006). These data indicate the importance of intramuscular fat content in dry-cured meat products. Differences in processing technology (initial mass of raw material, composition and consumption of salt/brine, duration of individual processing phases, duration of the entire processing) significantly affected the chemical composition and sensory properties of Dalmatinska pecenica (P<0.05). |
