prikaz prve stranice dokumenta Utjecaj temperature i vremena pasterizacije na parametre kvalitete dagnji (Mytilus galloprovincialis)
  Download
PDF 2.05 MB
master's thesis
Utjecaj temperature i vremena pasterizacije na parametre kvalitete dagnji (Mytilus galloprovincialis)
Split: University of Split, 2023. urn:nbn:hr:226:598529
Zalović, Patricia
University of Split
University Department of Marine Studies

Institutional repository: Repository of University Department of Marine Studies

Cite this document

Zalović, P. (2023). Utjecaj temperature i vremena pasterizacije na parametre kvalitete dagnji (Mytilus galloprovincialis) (Master's thesis). Split: University of Split. Retrieved from https://urn.nsk.hr/urn:nbn:hr:226:598529

Zalović, Patricia. "Utjecaj temperature i vremena pasterizacije na parametre kvalitete dagnji (Mytilus galloprovincialis)." Master's thesis, University of Split, 2023. https://urn.nsk.hr/urn:nbn:hr:226:598529

Zalović, Patricia. "Utjecaj temperature i vremena pasterizacije na parametre kvalitete dagnji (Mytilus galloprovincialis)." Master's thesis, University of Split, 2023. https://urn.nsk.hr/urn:nbn:hr:226:598529

Zalović, P. (2023). 'Utjecaj temperature i vremena pasterizacije na parametre kvalitete dagnji (Mytilus galloprovincialis)', Master's thesis, University of Split, accessed 25 November 2024, https://urn.nsk.hr/urn:nbn:hr:226:598529

Zalović P. Utjecaj temperature i vremena pasterizacije na parametre kvalitete dagnji (Mytilus galloprovincialis) [Master's thesis]. Split: University of Split; 2023 [cited 2024 November 25] Available at: https://urn.nsk.hr/urn:nbn:hr:226:598529

P. Zalović, "Utjecaj temperature i vremena pasterizacije na parametre kvalitete dagnji (Mytilus galloprovincialis)", Master's thesis, University of Split, Split, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:226:598529

Metadata
TitleUtjecaj temperature i vremena pasterizacije na parametre kvalitete dagnji (Mytilus galloprovincialis)
Title (english)Influence of temperature and pasteurization time on quality parameters of mussels (Mytilus galloprovincialis)
AuthorPatricia Zalović
MentorVida Šimat (mentor)
Committee memberSvjetlana Krstulović Šifner (predsjednik povjerenstva)
Committee memberVida Šimat (član povjerenstva)
Committee memberMarin Ordulj (član povjerenstva)
GranterUniversity of Split
(University Department of Marine Studies)
Split
Defense date and country2023-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Ubrzan način života i sve veća potražnja kupaca za svježim školjkašima, kako u priobalnim tako i u kontinentalnim dijelovima zemlje, potaknuli su ideju za osmišljanjem novog načina njihovog konzerviranja kojim bi se očuvala njihova svježina i kvaliteta te produljio rok trajanja. Ovaj rad istražuje utjecaj temperature i vremena pasterizacije na parametre kvalitete pasteriziranih dagnji (Mytilus galloprovincialis) pakiranih u vakuumu tijekom pohrane na 4 °C. Nakon preliminarnog istraživanja, cijele dagnje pasterizirane su sous vide metodom tijekom 5 minuta na 80 °C i na 90 °C. Pasterizacija je djelovala baktericidno na enterobakterije i bakterije roda Pseudomonas, međutim zabilježen je rast bakterija Bacillus spp. koje su s mikrobiološke strane uzrokovale kvarenje uzoraka. Nutritivna analiza i pH vrijednost dali su zadovoljavajuće rezultate dok su rezultati tiobarbiturnog testa ispod granice od 7 µM malondialdehida (MA)/g uzorka što ukazuje da tijekom termičkog tretiranja u vakuumu lipidna oksidacija nije izražena.
Abstract (english)
The modern lifestyle and increasing customer demand for fresh shellfish, both in the coastal and continental parts of the country, prompted the idea to design a new packaging method that would preserve their freshness and quality and extend the shelf life. This thesis studied the effect of pasteurization temperature and time on the quality parameters of mussels (Mytilus galloprovincialis) packed in vacuum during storage at 4 °C. After preliminary testing, whole mussels were pasteurized using sous vide method for 5 minutes at 80 °C and at 90 °C. Pasteurization had bactericidal effect on enterobacteria and Pseudomonas, however, the growth of Bacillus spp. was recorded in the samples indicating them as specific spoilage microbials of the samples. Nutritional analysis and pH value gave satisfactory results, while the results of the thiobarbiturate test were below the limit of 7 µM malondialdehyde (MA)/g sample, which indicates that during thermal treatment in a vacuum, lipid oxidation was not recorded.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:226:598529
Study programmeTitle: Graduate university studies Marine Fishery
Study programme type: university
Study level: graduate
Academic / professional title: sveučilišni magistar/magistra inženjer/inženjerka morskog ribarstva (sveučilišni magistar/magistra inženjer/inženjerka morskog ribarstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2023-12-18 14:30:00