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undergraduate thesis
Oksidacija masti u mesu i mesnim proizvodima
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:658911
Novina, Katarina
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

Cite this document

Novina, K. (2017). Oksidacija masti u mesu i mesnim proizvodima (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:658911

Novina, Katarina. "Oksidacija masti u mesu i mesnim proizvodima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:658911

Novina, Katarina. "Oksidacija masti u mesu i mesnim proizvodima." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:658911

Novina, K. (2017). 'Oksidacija masti u mesu i mesnim proizvodima', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:658911

Novina K. Oksidacija masti u mesu i mesnim proizvodima [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:658911

K. Novina, "Oksidacija masti u mesu i mesnim proizvodima", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:658911

Metadata
TitleOksidacija masti u mesu i mesnim proizvodima
Title (english)Meat and meat products oxidation
AuthorKatarina Novina
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 country2017-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Oksidacija masti u mesu i mesnim proizvodima povezana je s razvojem užeglosti i produkata oksidacijskog kvarenja. Zbog visokog sadržaja višestruko nezasićenih masnih kiselina meso je osjetljivo na oksidaciju masti tijekom obrade i skladištenja. Produkti oksidacije mogu promijeniti kvalitetu mesa: boju, teksturu, okus i miris te imati nepovoljno djelovanje na zdravlje ljudi. Postoji mnogo metoda za određivanje stupnja oksidacije mesa nastale tijekom prerade ili skladištenja. Najčešće korištena metoda je određivanje sekundarnih produkata oksidacije masti, malondialdehida, TBA testom. Metoda ima brojne nedostatke ali se zbog svoje jednostavnosti još uvijek koristi.
Abstract (english)
Lipid oxidation in meat is associated with the development of rancidity and products of oxidative deterioration. Due to the high content of polyunsaturated fatty acids, meat is sensitive to lipid oxidation during the processing and storage. Products of oxidation may change food quality like sensory characteristics (color, texture, aroma) and can have negative effect on human health. There are a lot of methods for measuring the degree of lipid oxidation in meat during processing and storage. The most commonly used method is determining the secondary lipid oxidation product, malodialdehyde, using TBA test. Although this method has some disadvantages, it is most commonly used because of its simplicity.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:658911
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
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Created on2017-09-25 07:20:09