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master's thesis
Kriprotektorsko djelovanje ß-glukana na miofibrilarne proteine goveđeg mesa
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. urn:nbn:hr:109:804847
Vidaković, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

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Vidaković, K. (2015). Kriprotektorsko djelovanje ß-glukana na miofibrilarne proteine goveđeg mesa (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:804847

Vidaković, Kristina. "Kriprotektorsko djelovanje ß-glukana na miofibrilarne proteine goveđeg mesa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:804847

Vidaković, Kristina. "Kriprotektorsko djelovanje ß-glukana na miofibrilarne proteine goveđeg mesa." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:804847

Vidaković, K. (2015). 'Kriprotektorsko djelovanje ß-glukana na miofibrilarne proteine goveđeg mesa', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:804847

Vidaković K. Kriprotektorsko djelovanje ß-glukana na miofibrilarne proteine goveđeg mesa [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:804847

K. Vidaković, "Kriprotektorsko djelovanje ß-glukana na miofibrilarne proteine goveđeg mesa", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:804847

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Metadata
TitleKriprotektorsko djelovanje ß-glukana na miofibrilarne proteine goveđeg mesa
Title (english)Cryoprotective effect of β-glucans on beef myofibrllar proteins
AuthorKristina Vidaković
MentorKrešimir Mastanjević (mentor)
Committee memberDragan Kovačević
Committee memberKrešimir Mastanjević
Committee memberMarko Jukić
Committee memberDaliborka Koceva Komlenić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2015-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U ovom radu pomoću diferencijalne motridbene kalorimetrije (DSC) istraživalo se krioprotektorsko djelovanje β-glukana (w = 0 – 6%) na miofibrilarne proteine uzoraka goveđeg mesa nakon jednomjesečnog skladištenja na -30 °C. Također, odredio se utjecaj dodatka β-glukana (w = 0 – 6%) na parametre profila teksture, instrumentalno određene boje i kalo kuhanja uzoraka goveđeg mesa nakon 30 dana skladištenja u smrznutom stanju (-30 °C). Uzorci miofibrilarnih proteina su pripremljeni od goveđeg mesa (uglavnom lat. musculus psoas major), pomiješani s β-glukanom (w = 0 – 6 %), brzo zamrznuti i skladišteni tijekom 30 dana pri -30 °C. Temperature i entalpije denaturacije miofibrilarnih proteina uzoraka goveđeg mesa određene su iz DSC termograma. Povećanjem masenog udjela β-glukana (w = 0 - 6%), temperature i entalpije denaturacije su se statistički značajno (P<0,05) povećale. Dodatak β-glukana (w = 0 - 6%), je statistički značajno (P<0,05) utjecao i na parametre instumentalno određene boje (svjetlina (L*), crveno (a*), žuto (b*) i bijelina (L – 3b*)). Parametri profila teksture, tvrdoća i otpor žvakanju, su se statistički značajno (P<0,05) povećali dok se gubitak pri kuhanju statistički značajno smanjio (P<0,05) dodatkom β-glukana (w = 0 – 6%), dok kohezivnost i elastičnost goveđih miofibrilarnih gelova nisu pokazale statistički značajnu (P>0,05) ovisnost o dodatku β-glukana (w = 0 – 6%). Pomak temperature denaturacije prema višim vrijednostima i povećanje entalpije denaturacije te povećanje vrijednosti nekih parametara teksture i instrumentalno određene boje ukazuju na moguće krioprotektorsko djelovanje β-glukana na miofibrilarne proteine goveđeg mesa.
Abstract (english)
Cryoprotective effects of β-glucans (w = 0 – 6%) on beef myofibrillar proteins after frozen storage were investigated by the use of Differential scanning calorimetry (DSC). Also influence of frozen storage on texture profile analysis (TPA) parameters, instrumental colour parameters and cooking loss of beef myofibrillar proteins were investigated. Beef myofibrillar proteins samples were prepared from beef meat (mainly lat. musculus psoas major), mixed with β-glucans (w = 0 – 6 %), quickly frozen and stored for 30 days on -30 °C. Onset temperature of transition (To), peak thermal transition (Tp), and endset temperature of transition (Te), and denaturation enthalpy (ΔH), were evaluated by DSC thermograms. Peak (Tp) thermal transition temperatures and denaturation enthalpies (ΔH) of beef myofibrillar proteins showed significant (P<0.05) shift to higher values with the increase of mass fraction of β-glucans. Instrumental colour parameters (lightness (L*), redness (a*), yellowness (b*) and whiteness (L* − 3b*) of beef myofibrillar proteins were significantly (P<0.05) affected by addition oat β-glucans. Hardness, gumminess and chewiness increased significantly (P<0.05) and cooking loss decreased significantly (P<0.05) by addition of β-glucans. Cohesiveness and springiness of beef myofibrillar gels were not significantly (p > 0.05) affected by addition of oat β-glucans. Increase in peak thermal transition (Tp), denaturation enthalpies (ΔH), some TPA and instrumental colour parameters indicates possible cryostabilsation effect of β-glucans on beef myofibrillar proteins.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:804847
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology Osijek
Created on2015-09-28 15:26:17