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undergraduate thesis
Senzorska procjena svježeg mesa pakiranog u modificiranoj atmosferi
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:868750
Pintarić, Toni
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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Pintarić, T. (2016). Senzorska procjena svježeg mesa pakiranog u modificiranoj atmosferi (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:868750

Pintarić, Toni. "Senzorska procjena svježeg mesa pakiranog u modificiranoj atmosferi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:868750

Pintarić, Toni. "Senzorska procjena svježeg mesa pakiranog u modificiranoj atmosferi." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:868750

Pintarić, T. (2016). 'Senzorska procjena svježeg mesa pakiranog u modificiranoj atmosferi', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:868750

Pintarić T. Senzorska procjena svježeg mesa pakiranog u modificiranoj atmosferi [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:868750

T. Pintarić, "Senzorska procjena svježeg mesa pakiranog u modificiranoj atmosferi", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:868750

Metadata
TitleSenzorska procjena svježeg mesa pakiranog u modificiranoj atmosferi
Title (english)Sensory evaluation of fresh meat packaged in a modified atmosphere
AuthorToni Pintarić
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 country2016-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti na koji način se mijenjaju senzorska svojstva svježeg mesa pakiranog u modificiranoj atmosferi u kojoj je sastav plinova bio 70% O2 i 30% CO2, skladištenog kroz 8 dana. Uspoređivali su se uzorci pakirani u modificiranoj atmosferi sa onima pakiranima u atmosferi zraka, na način da se provela deskriptivna senzorska procjena na hedonističkoj skali od 0 do 9. Iz dobivenih rezultata može se zaključiti da su uzorci pakirani u modificiranoj atmosferi imali bolju sočnost i okus, dok su intenzitet mirisa i boje bili manji u odnosu na kontrolni uzorak.
Abstract (english)
The aim of this study was to analyse changes of sensory properties of fresh meat packaged in modified atmosphere and air stored for 8 days. Gas composition in modified atmosphere was 70% O2 and 30% CO2. Comparison between MAP and air was done with descriptive sensory evaluation on the hedonistic scale from 0 to 9. From the presented results we can conclude that the samples packed in a modified atmosphere had improved juiciness and flavour, while the intensity of aroma and colour were lower than in the control sample.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:868750
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 10:52:31