Vinnutatud veiselihasnäkkide tehnoloogia väljatöötamine
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Kuupäev
2018
Kättesaadavus
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Käesoleva magistritöö eesmärkideks oli uurida vinnutatud liha ja selle ajaloo kohta, tutvuda
erinevate vinnutatud lihasnäkkide tehnoloogiatega, töötada välja vinnutatud veiselihasnäki
tehnoloogia kasutades Eesti Maaülikooli Toiduteaduse ja toiduainete tehnoloogia lihalaboris
olevaid seadmeid, uurida valmistatud vinnutatud lihasnäkkide füüsikalis-keemilisi näitajaid,
uurida vinnutatud lihasnäkkide ohutuse ja mikrobioloogia kohta ning viia läbi sensoorne
hindamine. Töös määrati vinnutatud lihasnäkkide niiskusesisaldus, valgu- ja tuhasisaldus
ning mõõdeti vee aktiivsust ja lõiketugevust.
Katsetest selgus, et kuivaine- ja niiskusesisalduselt saadi poetoodetele kõige sarnasemad
tulemused kasutades Alto-Shaam ahju, kuid antud magistritöö raames läbiviidud katsete
käigus saadud veiselihasnäkid jäid siiski liiga kuivaks. Valgusisaldus saadi keskmisi
tulemusi arvestades kõikide seadmetega kõrgem, kui poetoodetel. Vee aktiivsus (aw) oli töö
raames läbi viidud katsetel madalam (keskmine tulemus kõikide seadmete osas 0,73) kui
poetoodetel, mille vee aktiivsuse keskmiseks tulemuseks saadi 0,83. Saadud tulemusi
võrreldi kirjanduse andmetega ning tulemused jäid samasse vahemikku. Tuhsaisalduselt
saadi võrreldes poe- toodetega sarnased tulemused (eriti kuivati-dehüdraatoriga), kuid
tulemused jäid siiski kõrgemaks. Lõiketugevuse tulemused sarnanesid poetoodetele (välja
arvatud Alto-Shaam ahjus), kuid sensoorsest hindamisest selgus, et magistritöö raames
läbiviidud katsed olid hindajate jaoks liiga vintsked ja kuivad. Sensoorses analüüsis osalenud
inimesed, keda oli kokku 27 inimest, valisid parima maitsega tooteks 10.04.2018 kliimakapis
Memmert ICH 110 valmistatud II katsepartii.
Valitud seadmetega on võimalik valmistada vinnutatud veiselihasnäkki, kuid katsetada
tuleks veel erinevaid temperatuure ja aegu. Lisaks tuleks edasistes katsetes proovida erineva
paksusega lihaviile, et leida tarbija jaoks sobivaim näritavus; uurida lisaks töös kasutatud
seadmetele ka teiste seadmete kasutusvõimalusi, uurida täiendavalt mikrobioloogiat ning
leida moodus, kuidas madalatel temperatuuridel saada tarbijaile ohutu toode ning katsetada
lisaks ka uuenduslike marinaade, mida turul veel ei ole. Selle tarbeks võiks läbi viia
tarbijaküsitluse saamaks teada, milliseid omadusi ning maitseid tarbijad vinnutatud liha
puhul kõige rohkem eelistaksid ja hindaksid.
Since this subject has not been knowingly studied before it is a good way to start with it since the product has become more and more popular. The aim of this master thesis was to study about jerky and its history, to study about different beef jerky technologies and to work out a technology by using the machines of Estonian University of Life Sciences Chair of Food Science and Technology, to learn about different physico -chemical compositions, to study about food safety and microbiology of beef jerky and also to carry out sensory evaluation. In experimental part of the thesis, beef inside round was used to make a jerky. Protein- and ash content, dry matter, water activity (aw) and shear-force was measured from ready to eat (RTE) jerky. A sensory evaluation with 27 attendants was carried out. Results showed that the most similar outcome with dry matter was with using Alto-Shaam oven, compared to jerkys sold in retail, but the initial batches were too dry. Protein content was higher (compering average results with all the initial batches) that store bought jerky’s. Water activity was lower in initial batches (average result 0,73) than in store ones, which had the average water activity of 0,83. In addition, results were compared with results of literature and water activity was in the same range. Ash content, compared with jerky’s sold in retail, was quite similar (especially using dehydrator), but overall were a bit too high. Shear-force results were very similar to the results pointed in literature (except using Alto-Shaam oven), but in sensory evaluation, people thought that they were too dry and not enjoyable to eat. People who attended in sensory evaluation thought that the best batch was 10.04.2018 in Memmert ICH climate chamber (II batch). It has cleared that it is possible to make jerky with used equipment, but it needs more research to try different temperatures and times to 5 make the perfect jerky for consumers. In addition, jerky should be made with different thicknesses. Further research should be conducted to find out more and better equipment to make jerky with, to study more about microbiology of jerky and find a way to produce safe jerky for consumers using low temperatures for a long period of time. Besides, there should be made a survey to find out what kind of taste people would prefer to have and develop a new marinade that has not yet been made.
Since this subject has not been knowingly studied before it is a good way to start with it since the product has become more and more popular. The aim of this master thesis was to study about jerky and its history, to study about different beef jerky technologies and to work out a technology by using the machines of Estonian University of Life Sciences Chair of Food Science and Technology, to learn about different physico -chemical compositions, to study about food safety and microbiology of beef jerky and also to carry out sensory evaluation. In experimental part of the thesis, beef inside round was used to make a jerky. Protein- and ash content, dry matter, water activity (aw) and shear-force was measured from ready to eat (RTE) jerky. A sensory evaluation with 27 attendants was carried out. Results showed that the most similar outcome with dry matter was with using Alto-Shaam oven, compared to jerkys sold in retail, but the initial batches were too dry. Protein content was higher (compering average results with all the initial batches) that store bought jerky’s. Water activity was lower in initial batches (average result 0,73) than in store ones, which had the average water activity of 0,83. In addition, results were compared with results of literature and water activity was in the same range. Ash content, compared with jerky’s sold in retail, was quite similar (especially using dehydrator), but overall were a bit too high. Shear-force results were very similar to the results pointed in literature (except using Alto-Shaam oven), but in sensory evaluation, people thought that they were too dry and not enjoyable to eat. People who attended in sensory evaluation thought that the best batch was 10.04.2018 in Memmert ICH climate chamber (II batch). It has cleared that it is possible to make jerky with used equipment, but it needs more research to try different temperatures and times to 5 make the perfect jerky for consumers. In addition, jerky should be made with different thicknesses. Further research should be conducted to find out more and better equipment to make jerky with, to study more about microbiology of jerky and find a way to produce safe jerky for consumers using low temperatures for a long period of time. Besides, there should be made a survey to find out what kind of taste people would prefer to have and develop a new marinade that has not yet been made.
Kirjeldus
Magistritöö
Liha- ja piimatehnoloogia õppekaval
Märksõnad
magistritööd, veiseliha, vinnutamine, lihatehnoloogia, snäkid