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master's thesis
Aditivi u proizvodnji mesnih proizvoda
Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:380094
Vukošić, Karlo
University of Zagreb
Faculty of Agriculture
Animal Science

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Vukošić, K. (2021). Aditivi u proizvodnji mesnih proizvoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:380094

Vukošić, Karlo. "Aditivi u proizvodnji mesnih proizvoda." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:380094

Vukošić, Karlo. "Aditivi u proizvodnji mesnih proizvoda." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:380094

Vukošić, K. (2021). 'Aditivi u proizvodnji mesnih proizvoda', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:380094

Vukošić K. Aditivi u proizvodnji mesnih proizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:380094

K. Vukošić, "Aditivi u proizvodnji mesnih proizvoda", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:380094

Metadata
TitleAditivi u proizvodnji mesnih proizvoda
Title (english)Additives in production of meat products
AuthorKarlo Vukošić
MentorDanijel Karolyi (mentor)
Committee memberDanijel Karolyi (predsjednik povjerenstva)
Committee memberIvica Kos (član povjerenstva)
Committee memberZoran Luković (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Animal Science)
Zagreb
Defense date and country2021-01-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
U proizvodnji mesnih proizvoda uobičajeno se koriste dodatna sredstva ili aditivi koji se dodaju proizvodima radi poboljšanja održivosti i biološke vrijednosti, boljeg izgleda, okusa i mirisa, te radi unapređenje tehnološkog procesa proizvodnje. S obzirom na vrstu proizvoda i djelovanje aditiva koriste se različita sredstva, među kojima su najčešće soli za salamurenje, šećeri, fosfati, antioksidansi, zgušnjivači, bojila, mononatrijev glutamat, askorbinska kiselina i njezine soli, limunska i mliječna kiselina, itd. Ipak, uz djelovanje aditiva vežu se i mogući nepoželjni, pa čak i štetni učinci, te njihova primjena mora biti nadzirana i u dopuštenim količinama. U ovome radu je prikazan pregled najčešće korištenih aditiva u proizvodnji mesnih proizvoda, opisana je svrha i način njihova djelovanja i pravilne upotrebe, kao i mogućih neželjenih učinaka.
Abstract (english)
In the production of meat products additives are added to meat products in order to improve their sustainability and biological value, appearance, taste and smell, and to facilitate the technological process of production. Depending on the type of product and the action of the additive, various agents are used, among which the most common are curing salts, sugars, phosphates, antioxidants, thickeners, colours, monosodium glutamate, ascorbic acid and its Na salts, citric and lactic acid, etc. However, the action of additives is associated with possible undesirable and even harmful effects, and their application must be controlled and used in the permitted quantities. This thesis provides an overview of the most commonly used additives in the production of meat products, and describes the purpose and manner of their action and proper use, as well as possible adverse effects.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:380094
Study programmeTitle: Production and Processing of Meat
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa (magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-02-02 07:20:07