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undergraduate thesis
Utjecaj različitih načina hranidbe svinja na kvalitetu trajnih kobasica
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:371581
Barišić, Marija
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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Barišić, M. (2017). Utjecaj različitih načina hranidbe svinja na kvalitetu trajnih kobasica (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:371581

Barišić, Marija. "Utjecaj različitih načina hranidbe svinja na kvalitetu trajnih kobasica." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:371581

Barišić, Marija. "Utjecaj različitih načina hranidbe svinja na kvalitetu trajnih kobasica." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:371581

Barišić, M. (2017). 'Utjecaj različitih načina hranidbe svinja na kvalitetu trajnih kobasica', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:371581

Barišić M. Utjecaj različitih načina hranidbe svinja na kvalitetu trajnih kobasica [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:371581

M. Barišić, "Utjecaj različitih načina hranidbe svinja na kvalitetu trajnih kobasica", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:371581

Metadata
TitleUtjecaj različitih načina hranidbe svinja na kvalitetu trajnih kobasica
Title (english)The influence of different ways of feeding pigs on the quality of fermented sausages
AuthorMarija Barišić
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 country2017-09-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj istraživanja bio je odrediti utjecaj hranidbe svinja na kemijski sastav te sastav masnih kiselina trajnih kobasica. Ispitivane su dvije vrste trajnih kobasica. Jedna vrsta je napravljena od mesa svinja hranjenih žirom dok je druga napravljena od mesa svinja hranjenih kontrolnom smjesom. Metodom sušenja određen je udio vode. Uzorci sa žirom sadrže 27 % vode, a kontrolni uzorci sadrže 25% vode. Metoda po Kjeldahl-u je pokazala da uzorci sa žirom sadrže veći udio proteina (41%) od kontrolnih uzoraka (33%). Udio masti, određen metodom po Soxhletu, veći je u kontrolnim uzorcima (34%) nego u uzorcima sa žirom (33%). Usporedbom sastava masnih kiselina u kontrolnim uzorcima i uzorcima sa žirom, veći udio zasićenih masnih kiselina sadrže uzorci sa žirom. Kontrolni uzorci sadrže veći udio višestruko nezasićenih masnih kiselina, a omjer ω-6/ω-3 je u uzorcima sa žirom veći. Stupanj oksidacije, određen TBA testom, veći je u uzorcima s žirom.
Abstract (english)
The aim of the research was to determine the influence of the feeding of pigs on the chemical composition and fatty acids compositionof fermented sausages. Two types of fermented sausages were analysed. One type was made from meat of the pigs fed with acorn while the other one is made from meat of pigs fed with a control mixture. The water content was determined by drying method. Samples with acorn contain 27% water, and control samples contain 25% water. The method by Kjeldahl has shown that the samples with acorn have higher content of protein (41%) than the control samples (33%). The fat content, determined by the Soxhlet method, was higher in the control samples (34%) than in the samples with acorn(33%). By comparing the fatty acid composition in the control and the acorn samples, the larger proportion of saturated fatty acids contain the samples with acorn. Control samples contain a higher proportion of unsaturated fatty acids, the ratio of ω-6 /ω-3 is higher in acorn samples. The degree of oxidation, determined by the TBA test, is higher in the samples with acorn.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:371581
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 08:22:31