prikaz prve stranice dokumenta Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe
Access restricted to students and staff of home institution
undergraduate thesis
Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:233605
Lončar, Daniela
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Lončar, D. (2015). Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:233605

Lončar, Daniela. "Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:233605

Lončar, Daniela. "Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:233605

Lončar, D. (2015). 'Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:233605

Lončar D. Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:233605

D. Lončar, "Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:233605

Metadata
TitleUtjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe
Title (english)Influence of concentration acetic acid on physico chemical and organoleptic characteristics of marinated fish
AuthorDaniela Lončar
MentorSanja Vidaček (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je bio ispitati fizikalno-kemijske i organoleptičke promjene koje se događaju na filetima srdela tijekom mariniranja pri 2% i 4% octene kiseline. Od fizikalno-kemijskih metoda određivali se gubitak na masi (kalo), boja (L*,b* vrijednost), udio vode, udio NaCl i pH vrijednost. Rezultati su pokazali da je tijekom 4 sata mariniranja došlo do većih promjena u gubitku na masi (kalu), te u boji fileta (L*, b* ) kod marinade s 4% octene kiseline, dok je trećeg dana mariniranja došlo i do promjene u pH vrijednosti. Kod ispitivanja organoleptičkih svojstava marinirane ribe trećeg dana mariniranja pokazalo se da su fileti marinirani u marinadi s 2% octene kiseline pogodniji za konzumaciju.
Abstract (english)
The aim of this study was to investigate physico-chemical and organoleptic changes that occur in sardine fillets marinated at 2% or 4% acetic acid. Of the various physico-chemical methods were determinated weight loss, colour (L*, b* value), water and NaCl content, and pH value. The results showed that during the 4 hours of marinating changes in the weight loss and colour (L*, b*) in marinade with 4% of acetic acid and after three days of marinating there were also changes in pH value. When testing the organoleptic properties of marinated fish on the third day shown that the fillets marinated with 2 % of acetic acid are more suitable for consumption.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:233605
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-11 11:48:22