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216. Odkrivanje in z vodo povezana epidemiologija porajajočih se tobamovirusov, ki okužujejo kmetijske rastline : aplikativni raziskovalni projekt L4-3179Nataša Mehle, Denis Kutnjak, Tomaž Curk, Neža Pajek Arambašić, Ion Gutiérrez-Aguirre, Rok Štravs, Katarina Bačnik, Luka Kranjc, Irena Bajde, Jakob Brodarič, Miha Kitek, Maja Ravnikar, Olivera Maksimović, Mark Paul Selda Rivarez, Ana Vučurović, 2024, končno poročilo o rezultatih raziskav Ključne besede: ToBRFV, ToMMV, tobamovirusi, epidemiologija, voda kot vir okužb, poročila
Objavljeno v DiRROS: 28.11.2024; Ogledov: 155; Prenosov: 510
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217. Monitoring stanja morskih travnikov ob bazenu III Luke Koper : zaključno poročilo za leto 2024Martina Orlando-Bonaca, Domen Trkov, Ana Fortič, Milijan Šiško, Diego Bonaca, Romina Bonaca, Lovrenc Lipej, 2024, končno poročilo o rezultatih raziskav Ključne besede: travniki, kolenčasta cimodoceja, mala morska trava, Luka Koper, pritiski, poročila
Objavljeno v DiRROS: 28.11.2024; Ogledov: 128; Prenosov: 40
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219. Effects of animal diet and processing methods on the quality traits of dry-cured ham produced from Turopolje pigsDanijel Karolyi, Martin Škrlep, Nives Marušić Radovčić, Zoran Luković, Dubravko Škorput, Krešimir Salajpal, Kristina Kljak, Marjeta Čandek-Potokar, 2024, izvirni znanstveni članek Ključne besede: pigs, local breeds, dry-cured ham, meat smoking, Turopolje pig, acorn
Objavljeno v DiRROS: 28.11.2024; Ogledov: 146; Prenosov: 27
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220. Effect of prolonged cold storage in a vacuum package on the quality of dry-cured hamMartin Škrlep, Katja Babič, Lidija Strojnik, Nina Batorek Lukač, Nives Ogrinc, Marjeta Čandek-Potokar, 2024, izvirni znanstveni članek Povzetek: Processors of dry-cured ham often face the challenge of prolonged storage of their products; thus, our aim was to investigate the effect of cold storage of vacuum-packed dry-cured ham Kraški pršut for different periods on various ham characteristics. Three groups of hams stored for either 1 month (control), 4 or 7 months were evaluated for physicochemical, rheological, and sensory properties, as well as volatile profile. The increase in storage time was associated with moisture balance in the ham, as evidenced by lighter colour, softer texture, and higher moisture content, particularly in the superficial (initially more dehydrated) semimembranosus muscle. The differences were most pronounced after 4 months of storage. Further storage for up to 7 months was not associated with any significant changes or degraded quality of the product, as evidenced by the absence of sensory differences between the tested groups. The identified volatile compounds indicate that lipid oxidation was the most important process during ham storage therefore these compounds can be used to distinguish between hams with different storage durations. It can be concluded that prolonged vacuum storage for up to 7 months at refrigeration temperatures does not deteriorate ham quality and even improves the homogeneity of the pieces.
Ključne besede: dry-cured ham, vacuum package, refrigerated storage
Objavljeno v DiRROS: 28.11.2024; Ogledov: 106; Prenosov: 1246
Celotno besedilo (2,51 MB)
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