prikaz prve stranice dokumenta Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu
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doctoral thesis
Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:313328
Bogdanović, Tanja
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Bogdanović, T. (2011). Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:313328

Bogdanović, Tanja. "Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:313328

Bogdanović, Tanja. "Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:313328

Bogdanović, T. (2011). 'Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:313328

Bogdanović T. Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:313328

T. Bogdanović, "Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:313328

Metadata
TitleProcjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu
Title (english)Assessment of quality parameters of adriatic bogue (Boops boops) during storage on ice
AuthorTanja Bogdanović
MBZ: 333375
MentorKsenija Marković (mentor)
MBZ: 227636
Committee memberTomislav Petrak (predsjednik povjerenstva)
MBZ: 36612
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2011-12-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		59 - Zoology
Abstract
Cilj disertacije bio je utvrditi senzorske (sirova i kuhana riba), fizikalne (pH, dielektrična svojstva) i kemijske (prosječni kemijski sastav, TVB-N, TMA-N, biogeni amini, TBK-indeks) promjene parametara kvalitete uzoraka cijelih bukava iz slobodnog ulova (BD) i bukava oko kaveza tune (BK) tijekom pohrane na ledu. Posebno su razvijene sheme metode indeksa kvalitete za BD i BK uzorke, a maksimalno vrijeme pohrane na ledu određeno je modificiranim Torry-evim shemama i iznosilo je 17 dana za BK uzorke te 12 dana za BD uzorke. Točnost procjene vremena skladištenja QIM metodom za BD uzorke iznosila je 1,2 dana, a za BK uzorke 1,4 dana. Istražene skupine bukava statistički su se značajno razlikovale u većini određenih parametara kvalitete, osim za indeks kvalitete (QI), Torry-evu sumu bodova, udjel proteina, udjel kadaverina i TBK-indeks. Ispitivani parametri kvalitete (pH, TVB-N, TMA-N, TBK-indeks, dielektrična svojstva, putrescin, kadaverin, tiramin, indeks biogenih amina) pokazali su statistički značajnu korelaciju sa senzorskom procjenom i vremenom skladištenja.
Abstract (english)
Sensory (raw and cooked), physical (pH, GR Torrymeter) and chemical (proximate composition, TVB-N, TMA-N, biogenic amines and TBA index) quality changes were investigated under ice storage of ungutted wild caught (BW) bogues and bogues caught around a Thunnus thynnus fish farm (BF). In particular, Quality Index Method (QIM) schemes for BW and BF samples were developed and evaluated in a shelf life study. The maximum ice storage time was determined by modified Torry-scales and was found to be 17 days for BF and 12 days for BW. Storage time could be estimated with an accuracy of 1,2 days for BW and 1,4 days for BF samples. The BW and BF were statistically different in relation to all determined quality parameters besides QI score, Torry score, protein content, cadaverine and TBA index. The use of an index calculated from the sum of the contents of putrescine, cadaverine and tyramine is proposed as a chemical indicator of bogue fish quality. Studied quality parameters (pH, TVBN, TMA-N, TBA index, dielectric properties, putrescine, cadaverine, tyramine) showed high correlation with sensory assessment and storage time.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:313328
Promotion2012-07-01
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 on2018-05-16 08:24:29