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undergraduate thesis
Udio kolesterola u domaćim trajnim kobasicama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:072525
Vraneš, Ines
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

Vraneš, I. (2010). Udio kolesterola u domaćim trajnim kobasicama (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:072525

Vraneš, Ines. "Udio kolesterola u domaćim trajnim kobasicama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:072525

Vraneš, Ines. "Udio kolesterola u domaćim trajnim kobasicama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:072525

Vraneš, I. (2010). 'Udio kolesterola u domaćim trajnim kobasicama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:072525

Vraneš I. Udio kolesterola u domaćim trajnim kobasicama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 May 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:072525

I. Vraneš, "Udio kolesterola u domaćim trajnim kobasicama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:072525

Metadata
TitleUdio kolesterola u domaćim trajnim kobasicama
Title (english)Cholesterol content in homemade fermented sausages
AuthorInes Vraneš
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 country2010-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovoga rada je odrediti udio kolesterola u domaćim trajnim kobasicama. Glavni sastojak domaćih kobasica je svinjsko meso. U proizvodnji se koriste još sol, šećer i začini. Meso za proizvodnju domaćih kobasica mora biti ohlađeno, usitnjeno, začinjeno i tada se smjesa nadjeva u crijeva te dimi, suši i dozrijeva. Kolesterol je lipid koji je sastavni dio staničnih membrana, prekursor steroidnih hormona i soli žučnih kiselina. Rezultati su pokazali da domaće kobasice imaju relativno nizak udio koleterola i da one kao takve nisu štetne za ljudsko zdravlje.
Abstract (english)
The goal of this work is to determine cholesterol content in homemade fermented sausages. Main ingredient in sausages is pork meat. In production are used also salt, sugar and spices. Meat for production homemade sausages have to be chilled, minced, spicyed. Afterwards the mixture is filling in entrails and then sausages is going on smoke, dried and maturated. Cholesterol is lipid that is component of cell membrane, precursor of steroid hormones and bile acid salt. Results showed that homemade sausages have low cholesterol content therefore they are not harmful to human health.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:072525
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 on2017-06-02 10:35:36