prikaz prve stranice dokumenta Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.)
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doctoral thesis
Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:873324
Šimat, Vida
University of Zagreb
Faculty of Food Technology and Biotechnology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Šimat, V. (2010). Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.) (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:873324

Šimat, Vida. "Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.)." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:873324

Šimat, Vida. "Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.)." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:873324

Šimat, V. (2010). 'Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.)', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:873324

Šimat V. Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.) [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:873324

V. Šimat, "Promjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.)", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:873324

Metadata
TitlePromjene parametara kvalitete u filetu hladno mariniranog inćuna (Engraulis encrasicolus, L.)
Title (english)Quality changes in cold marinated anchovy (Engraulis encrasicolus, L.) fillet
AuthorVida Šimat
MBZ: 288561
MentorJasna Maršić Lučić (mentor)
MBZ: 158781
Committee memberTomislav Petrak (predsjednik povjerenstva)
MBZ: 36612
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2010-12-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		664 - Production and preservation of solid foodstuffs
Abstract
Cilj rada je bilo je utvrditi osobine inćuna (Engraulis encrasicolus, L.) kao sirovine za proizvodnju hladne marinade 'carpaccio', te kvalitativne promjene u filetu inćuna tijekom postupka mariniranja. U tu svrhu pratila se njihova količina/broj kroz pripremu, zrenje i pohranu marinade na temperaturi od +4(±2)°C. Za proces mariniranja korišten je naljev pripremljen od limunovog soka, alkoholnog octa i maslinovog ulja. Dobiveni su podaci o promjena kemijskog sastava između svježeg, salamurenog i mariniranog fileta inćuna, promjene sadržaja NaCl, pH i aktiviteta vode u proizvodima, praćena su senzorska svojstva mariniranih inćuna, određivana je količina i promjene hlapljivog baznog dušika, trimetilamin dušika i biogenih amina u procesu proizvodnje i za vrijeme skladištenja hladne marinade od svježeg i smrznutog inćuna, te stupanj oksidacije masti i karakteristična mikrobiološka flora. Provedena je i optimizacija HPLC metoda za određivanje i kvantifikaciju biogenih amina u ribi i ribljim proizvodima.
Abstract (english)
Quality characteristics of anchovy (Engraulis encrasicolus, L.) as raw material for marination process and qualitative changes in the anchovy fillets during marinating were studied. For this purpose, quality parameters of cold anchovy marinade during preparation, ripening and storage at +4(±2) °C were determined. Marinating bath was prepared from lemon juice, alcoholic vinegar and olive oil. To better understand marinating effect data on the chemical composition of raw, cured and marinated anchovy fillets, NaCl content, pH and water activity in the products were determined, followed by the sensory assessment of marinated anchovies, changes in biochemical parameters (volatile basic nitrogen, trimethylamine nitrogen and biogenic amines) and characteristic microbial flora, as well as degree of lipid oxidation during production and storage. In addition, optimization of HPLC methods for determination and quantification of biogenic amines in fish and fishery products were conducted.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:873324
Promotion2011-07-03
Study programmeTitle: Food Technology
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-15 11:55:07