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Effect of ripening period and different meat quality on the physico-chemical properties of „Baranja kulen“ (CROSBI ID 233861)

Prilog u časopisu | izvorni znanstveni rad

Marušić Radovčić, Nives, Ćurić, Tomislav, Kušec, Goran, Janči, Tibor, Vidaček, Sanja, Medić, Helga Effect of ripening period and different meat quality on the physico-chemical properties of „Baranja kulen“ // Radovi Poljoprivrednog Fakulteta Univerziteta u Sarajevu, 11 (2016), 6; 160-163

Podaci o odgovornosti

Marušić Radovčić, Nives, Ćurić, Tomislav, Kušec, Goran, Janči, Tibor, Vidaček, Sanja, Medić, Helga

engleski

Effect of ripening period and different meat quality on the physico-chemical properties of „Baranja kulen“

The aim of this study was to determine the effect of ripening lenth, different recipes (traditional and industrial) and different meat quality on the physico-chemical properties of the Baranja kulen. Fat content (after 3 months 8.93% and at 6 months 12.61%) and protein content (after 3 months 35.83% to 41.16% after 6 months of ripening) increased. The water content after 6 months of ripening was 37.57% and decreased in comparison to kulen after 3 month of ripening (46.35%). Different meat quality influenced the color of kulen. Kulen with meat labeled B (pale meat) had the highest L* value and kulen meat labeled A (normal colour) had the highest a * value. The b * value was the highest in kulen with meat labeled B. Traditional kulen had a slightly higher average pH 5.67 than industrial kulen whose pH value was 5.27.

Baranja kulen ; ripening ; meat colour ; physico-chemical properties

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Podaci o izdanju

11 (6)

2016.

160-163

objavljeno

0033-8583

Povezanost rada

Poljoprivreda (agronomija), Prehrambena tehnologija