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master's thesis
Utjecaj zamrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi iz ekološkog uzgoja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:287281
Tadić, Mirna
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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Tadić, M. (2016). Utjecaj zamrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi iz ekološkog uzgoja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:287281

Tadić, Mirna. "Utjecaj zamrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi iz ekološkog uzgoja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:287281

Tadić, Mirna. "Utjecaj zamrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi iz ekološkog uzgoja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:287281

Tadić, M. (2016). 'Utjecaj zamrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi iz ekološkog uzgoja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:287281

Tadić M. Utjecaj zamrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi iz ekološkog uzgoja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 August 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:287281

M. Tadić, "Utjecaj zamrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi iz ekološkog uzgoja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:287281

Metadata
TitleUtjecaj zamrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi iz ekološkog uzgoja
Title (english)Effect of high hydrostatic pressure freezing on the quality of organic poultry meat
AuthorMirna Tadić
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 country2016-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je odrediti utjecaj zamrzavanja visokim hidrostatskim tlakom na kvalitetu mesa peradi iz ekološkog uzgoja. Svježi fileti pilećih prsa tretirani su visokim hidrostatskim tlakom (150 MPa/30 min i 250 MPa/60 min) pri -20 °C nakon čega su određeni gubitak na masi, sposobnost vezanja vode, prinos pri kuhanju, te boja i tekstura pilećeg mesa iz ekološkog uzgoja. Dobiveni rezultati pokazuju da tretman visokim hidrostatskim tlakom nije imao značajan utjecaj na gubitak na masi. Viši tlak uzrokuje manji gubitak na masi nego niži tlak, ali i konvencionalne metode zamrzavanja. Povećanjem tlaka smanjuje se sposobnost vezanja vode i prinos pri kuhanju. Porastom tlaka rastu L*, a* i b* vrijednosti. Porastom tlaka povećavaju se tvrdoća, elastičnost i rad potreban za žvakanje mesa.
Abstract (english)
The aim of this study was to determine the effect of high hydrostatic pressure freezing on the quality of organic poultry meat. Fresh fillets of chicken breasts were treated with high hydrostatic pressure (150 MPa/30 min and 250 MPa/60 min) at -20 °C. Drip loss, moisture uptake, cooking yield and color and texture of organic chicken meat were determined. The results show that high pressure freezing treatment did not have a significant effect on drip loss. Higher pressure causes smaller drip loss than lower pressure or conventional freezing methods. By increasing pressure moisture uptake and cooking yield are reduced. Increasing pressure increases L*, a* and b* values. Increasing pressure increases hardness, elasticity and work for mastication of treated organic chicken meat.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:287281
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-04-25 13:17:54