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master's thesis
Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera
diplomski rad
Split: University of Split, Faculty of Chemistry and Technology, 2019. urn:nbn:hr:167:922935
Grbavac, Marijana
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Institutional repository: Repository of the Faculty of chemistry and technology

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Grbavac, M. (2019). Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:922935

Grbavac, Marijana. "Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:167:922935

Grbavac, Marijana. "Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:167:922935

Grbavac, M. (2019). 'Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:922935

Grbavac M. Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2019 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:167:922935

M. Grbavac, "Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:167:922935

Metadata
TitleUtjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera : diplomski rad
Title (english)Effect of plant extracts on the quality parameters of fish burgers : diploma thesis
AuthorMarijana Grbavac
MentorDanijela Skroza (mentor)
MBZ: 314352
Committee memberIvana Generalić Mekinić (predsjednik povjerenstva)
Committee memberVida Šimat (član povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2019-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Riba je izuzetno vrijedan izvor visokokvalitetnih bjelančevina i polinezasićenih masnih kiselina koje imaju blagotvorno djelovanje na ljudsko zdravlje. Upravo zbog svoje građe i kemijskog sastava, riba se ubraja u lako pokvarljive namirnice. Da bi se spriječilo kvarenje i poboljšala kvaliteta ribe i ribljih proizvoda upotrebljavaju se razni dodatci ili aditivi tijekom rukovanja, obrade i skladištenja. Za poboljšanje okusa proizvoda od ribe često se koristi začinsko bilje koje, osim što poboljšava okus proizvoda, oplemenjuje ga bioaktivnim spojevima koji mogu doprinijeti i poboljšanju njegovih kvalitativnih karakteristika. U ovom radu ispitivan je utjecaj dodataka biljnih ekstrakata (češnjak+ružmarin, češnjak+klinčić) na kemijske, fizičke i mikrobiološke parametre kakvoće ribljih burgera tijekom pohrane na 4±2 °C. U svim ribljim burgerima zabilježen je porast hlapivih amina, pokazatelja oksidacije masti i broja ukupnih aerobnih bakterija, a svi parametri bili su niži u proizvodima s dodatkom ekstrakata. Grupe proizvoda s ekstraktima imali su bolje parametre od kontrolnog uzorka (bez dodataka), a smjesa češnjaka i klinčića pokazala se boljom za očuvanja parametara kakvoće od smjese češnjaka i ružmarina.
Abstract (english)
Fish is an extremely valuable source of high quality protein and polyunsaturated fatty acids that have a beneficial effect on human health. Due to its structure and chemical composition, fish is considered easily perishable food. Additives are used to delay spoilage and improve the quality of fish and fish products during handling, processing and storage. Spice herbs are often used to improve the taste of fish products, in addition they enriching the product with bioactive compounds that can contribute and improve quality characteristics. In this thesis, the effect of plant extracts (garlic+rosemary, garlic+clove) on the chemical, physical and microbiological quality parameters of fish burgers during storage at 4±2 °C was investigated. Volatile amines, indicators of fat oxidation and the number of total aerobic bacteria increased in all fish burgers, wiht lower parameters in products with added extracts. Product groups with extracts had better quality parameters than the control sample (no additives), and the mixture of garlic and clove showed better preservative effecte from the mixture of garlic and rosemary.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:922935
ProjectNumber: IP-2014-09-6897
Title: Istraživanje bioaktivnih spojeva iz dalmatinskogbilja: njihov antioksidacijski karakter i utjecaj na enzimsku inhibiciju i zdravlje
Acronym: BioActCom
Leader: Mladen Miloš
Jurisdiction: Croatia
Funder: HRZZ
Funding stream: IP
Study programmeTitle: Chemical Technology; specializations in: Materials, Environmental Protection, Mediteranean Cultures
Course: Mediteranean Cultures
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka kemijskog inženjerstva (magistar/magistra inženjer/inženjerka kemijskog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2020-02-18 11:24:03