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undergraduate thesis
Utjecaj visokog hidrostatskog tlaka na mehanička svojstva i boju mesa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:298981
Levak, Monika
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations

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

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Levak, M. (2016). Utjecaj visokog hidrostatskog tlaka na mehanička svojstva i boju mesa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:298981

Levak, Monika. "Utjecaj visokog hidrostatskog tlaka na mehanička svojstva i boju mesa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:298981

Levak, Monika. "Utjecaj visokog hidrostatskog tlaka na mehanička svojstva i boju mesa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:298981

Levak, M. (2016). 'Utjecaj visokog hidrostatskog tlaka na mehanička svojstva i boju mesa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:298981

Levak M. Utjecaj visokog hidrostatskog tlaka na mehanička svojstva i boju mesa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:159:298981

M. Levak, "Utjecaj visokog hidrostatskog tlaka na mehanička svojstva i boju mesa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:298981

Metadata
TitleUtjecaj visokog hidrostatskog tlaka na mehanička svojstva i boju mesa
Title (english)Influence of high hydrostatic pressure on mechanical properties and meat colour
AuthorMonika Levak
MentorDamir Ježek (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Process Engineering)
(Laboratory for Unit Operations)
Zagreb
Defense date and country2016-09-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tretiranje visokim hidrostatskim tlakom može utjecati na konformaciju proteina u mesu i izazvati denaturaciju proteina, agregaciju i geliranje. Obrada HHP-om izaziva promjene na proteinima mesa zbog pucanja nekovalentnih interakcija unutar molekula proteina i dolazi do reformiranja intra- i inter-molekulskih veza unutar ili između molekula proteina. Ovisno o proteinima mesa, tlak, temperatura i trajanje obrade visokim tlakom meso mogu učiniti mekšim ili tvrđim. HHP se koristi za eliminaciju patogenih mikroorganizama, produljuje životni vijek namirnice, održava visoku senzorsku kakvoću i poboljšava sigurnost komercijalno proizvedenih mesnih prerađevina. Ipak, HHP ima mali utjecaj na tvrdoću vezivnog tkiva. Eksperimentalna analiza se provodila na 350 i 550 MPa.
Abstract (english)
High hydrostatic pressure (HHP) treatment can influence meat protein conformation and induce protein denaturation, aggregation and gelation. The means whereby HHP treatment exerts effects on meat protein structure change are due to the rupture of noncovalent interactions within protein molecules, and to the subsequent re-formation of intra- and inter-molecular bonds within or among protein molecules. Depending upon the meat protein system, the pressure, the temperature, and the duration of the pressure treatment, meat can be either tenderized or toughened. HHP is being used to eliminate pathogenic microorganisms, extend shelf-life, maintain higher sensory quality, and improve the safety of commercial processed meat products. However, HHP has little effect on the toughness of connective tissue. Experimental analysis was conducted on 350 and 550 MPa.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:298981
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-24 09:02:57