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master's thesis
Trajnost svježeg svinjskog mesa pakiranog u modificiranu atmosferu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:640116
Perkušić, Ružica
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

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Perkušić, R. (2016). Trajnost svježeg svinjskog mesa pakiranog u modificiranu atmosferu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:640116

Perkušić, Ružica. "Trajnost svježeg svinjskog mesa pakiranog u modificiranu atmosferu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:640116

Perkušić, Ružica. "Trajnost svježeg svinjskog mesa pakiranog u modificiranu atmosferu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:640116

Perkušić, R. (2016). 'Trajnost svježeg svinjskog mesa pakiranog u modificiranu atmosferu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:640116

Perkušić R. Trajnost svježeg svinjskog mesa pakiranog u modificiranu atmosferu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:640116

R. Perkušić, "Trajnost svježeg svinjskog mesa pakiranog u modificiranu atmosferu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:640116

Metadata
TitleTrajnost svježeg svinjskog mesa pakiranog u modificiranu atmosferu
Title (english)Shelf life of fresh pork meat packaged in a modified atmosphere
AuthorRužica Perkušić
MentorHelga Medić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2016-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti trajnost svježeg svinjskog mesa pakiranog u modificiranoj atmosferi (MAP). Ispitivani su uzorci svježeg svinjskog buta pakiranog u MAP s 70% kisika te 30% ugljikovog dioksida. Kontrolni uzorak bio je svinjski but pakiran u atmosferi zraka. Metodom kojom je određen broj ukupnih aerobnih mezofilnih bakterija je bila standardna metoda HRN ISO 4833-1:2013. Mjerena je i promjena boje uzoraka tijekom 8 dana skladištenja pomoću spektrofotometra gdje su praćeni parametri L*,a* i b*. Nakon mikrobiološke analize zaključeno je da je rok trajnosti za meso pakirano u MAP produljen za 4 dana u odnosu na kontrolni uzorak. Parametar L* koji označava svjetlinu mesa je veći za uzorak pakiran u MAP, pa je meso pakirano u modificiranoj atmosferi svjetlije. Parametar a* koji označava crvenilo meso je također veći za uzorak pakiran u modificiranoj atmosferi, kao i parametar b* koji označava žutu boju u odnosu na kontrolni uzorak.
Abstract (english)
The aim of this study was to determine the shelf life of fresh pork meat packaged in a modified atmosphere (MAP). Samples of fresh pork ham were packaged in MAP with 70% oxygen and 30% carbon dioxide. The control sample was packed in air atmosphere. The method used to determine a certain number of total aerobic mesophilic bacteria was PCA (plate count agar). The change in color of samples for 8 days of storage using the spectrophotometer was also measured. Colour parameters determined were: L*, a* and b*. After the microbiological analysis, it was concluded that the shelf life of meat packaged in MAP was extended for four days compared to the control sample. The parameter L *, which indicates the brightness of meat is higher for the sample packaged in MAP, so the meat packaged in a modified atmosphere is brighter. Parameter a* which indicates red colour is also higher for the samples packaged in a modified atmosphere, as well as the parameter b * ( yellow color).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:640116
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 09:04:00