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undergraduate thesis
Utjecaj okratoksina a na senzorsku procjenu nekih mesnih proizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:719310
Bečić, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Bečić, I. (2011). Utjecaj okratoksina a na senzorsku procjenu nekih mesnih proizvoda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:719310

Bečić, Ivana. "Utjecaj okratoksina a na senzorsku procjenu nekih mesnih proizvoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:719310

Bečić, Ivana. "Utjecaj okratoksina a na senzorsku procjenu nekih mesnih proizvoda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:719310

Bečić, I. (2011). 'Utjecaj okratoksina a na senzorsku procjenu nekih mesnih proizvoda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:719310

Bečić I. Utjecaj okratoksina a na senzorsku procjenu nekih mesnih proizvoda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 May 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:719310

I. Bečić, "Utjecaj okratoksina a na senzorsku procjenu nekih mesnih proizvoda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:719310

Metadata
TitleUtjecaj okratoksina a na senzorsku procjenu nekih mesnih proizvoda
Title (english)Ochratoxin a impact on sensory evaluation of some meat products
AuthorIvana Bečić
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2011-07-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Mikotoksini predstavljaju značajan problem u hranidbi svinja. Kao sekundarni metaboliti plijesni, toksične su tvari koje negativno utječu na zdravlje i proizvodnost životinja te na kakvoću njihovih proizvoda. Kontaminacijom hrane za svinje Aspergillus ochraceusom, Penicillium viridicatumom i Penicillium Verrucosumom, okratoksin A je dospio u tkiva svinje koja je kasnije upotrijebljena kao sirovina za izradu suhomesnatih proizvoda. Testom uspoređenja u paru pokušali smo utvrditi postoje li razlike u senzorskim karakteristikama između kontrolnih i kontaminiranih uzoraka. Pratili smo boju, miris i konzistenciju. Utvrdili smo da postoje značajne razlike između uzoraka, ali u sklopu rezultata treba uzeti u obzir i problematiku domaće proizvodnje mesnih proizvoda.
Abstract (english)
Mycotoxins are a significant problem in feeding of pigs. As secondary metabolites of molds, they are toxic substances that negatively affect the health and productivity of animals and the quality of their products. Thru contamination of food for pigs with Aspergillus ochraceus, Penicillium viridicatum and Penicillium verrucosum, the ochratoxin A got into pig tissue, which was later used as feedstock for the production of meat products. Using the paired comparison test we tried to determine whether there are differences in sensory characteristics between control and contaminated samples. We have monitored the color, smell and consistency. We found that there are significant differences between samples, but the results should take into account the issue of domestic production of meat products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:719310
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-19 12:32:09