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undergraduate thesis
Istraživanje kvalitete smrznutih lignji na hrvatskom tržištu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:562442
Pleša Šoštarić, Jelena
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

Pleša Šoštarić, J. (2017). Istraživanje kvalitete smrznutih lignji na hrvatskom tržištu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:562442

Pleša Šoštarić, Jelena. "Istraživanje kvalitete smrznutih lignji na hrvatskom tržištu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:562442

Pleša Šoštarić, Jelena. "Istraživanje kvalitete smrznutih lignji na hrvatskom tržištu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:562442

Pleša Šoštarić, J. (2017). 'Istraživanje kvalitete smrznutih lignji na hrvatskom tržištu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:562442

Pleša Šoštarić J. Istraživanje kvalitete smrznutih lignji na hrvatskom tržištu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:562442

J. Pleša Šoštarić, "Istraživanje kvalitete smrznutih lignji na hrvatskom tržištu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:562442

Metadata
TitleIstraživanje kvalitete smrznutih lignji na hrvatskom tržištu
Title (english)Ouality research of frozen squids on Croatian market
AuthorJelena Pleša Šoštarić
MentorSanja Vidaček (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 ovog rada bio je odrediti kemijski sastav i fizikalne osobine koje utječu na kvalitetu i organoleptička svojstva uzoraka smrznutih lignji (Loligo gahi) nekoliko proizvođača prikupljenih u hrvatskim trgovinama. Tijekom ispitivanja, određen je kemijski sastav uzoraka (udio vode, udio proteina, udio masti) te je provedeno ispitivanje pH vrijednosti, koncentracije malondialdehida, sposobnosti vezanja vode i gubitka na masi tijekom kuhanja kao pokazatelja promjena tijekom smrzavanja i skladištenja namirnice. Rezultati analize su pokazali niži udio proteina i viši udio masti i vode od rezultata navedenih u literaturi. Usporedba rezultata dobivenih ispitivanjem fizikalno kemijskih promatranih uzoraka može upućivati na postojanje razlike u kvaliteti smrznutih lignji na hrvatskom tržištu. Uzrok razlike u kvaliteti može biti razlika provedbi smrzavanja, periodu skladištenja i uvjetima skladištenja.
Abstract (english)
The aim of this study was to investigate the physico-chemical properties that effect the quality of frozen squids (Loligo gahi) sampled from Croatian supermarkets . Analysis of chemical composition was carried out by determination of moisture, fat, and protein. Physical properties were evaluated by analysis of water holding capacity, pH measurement, TBA test and measurment of cooking loss as indicators of changes of meat quality during freezing process and storage. The resultes showed lower protein content and higher fat content than those represented in references. The difference in obtained results of physico-chemical properties can be related to different freezing process conduction, storage condition and duration.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:562442
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 on2017-09-26 08:18:49