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undergraduate thesis
Utjecaj vakuum smrzavanja na kvalitetu pilećeg mesa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:682466
Kapo, Azra
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

Kapo, A. (2015). Utjecaj vakuum smrzavanja na kvalitetu pilećeg mesa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:682466

Kapo, Azra. "Utjecaj vakuum smrzavanja na kvalitetu pilećeg mesa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:682466

Kapo, Azra. "Utjecaj vakuum smrzavanja na kvalitetu pilećeg mesa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:682466

Kapo, A. (2015). 'Utjecaj vakuum smrzavanja na kvalitetu pilećeg mesa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:682466

Kapo A. Utjecaj vakuum smrzavanja na kvalitetu pilećeg mesa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:682466

A. Kapo, "Utjecaj vakuum smrzavanja na kvalitetu pilećeg mesa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:682466

Metadata
TitleUtjecaj vakuum smrzavanja na kvalitetu pilećeg mesa
Title (english)Influence of vacuum freezing on the quality of chicken meat
AuthorAzra Kapo
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 country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je usporediti parametre kvalitete pilećeg mesa u ovisnosti o provedenoj metodi smrzavanja toplinski obrađenog mesa. Metode korištene u ovom radu su vakuum smrzavanje te klasično smrzavanje. Uzorak koji je korišten su pileća prsa, toplinski obrađena kuhanjem u vodenoj kupelji, a promatrani parametri kvalitete su gubitak na masi, udio vode, tekstura te boja. Vrijeme potrebno za smrzavanje uzorka vakuum smrzavanjem je 111 minuta. Manji ukupni gubitak na masi je postignut kod primjene klasičnog smrzavanja (22,34%), u odnosu na vakuum smrzavanje gdje je ukupni gubitak na masi veći (34,18%). Udio vode u mesu nakon vakuum smrzavanja iznosi 68,89%, dok je nakon klasičnog smrzavanja 63,82%. Nakon provedenog vakuum smrzavanja svjetlina (L* vrijednost) je manja u odnosu na klasično smrzavanje, dok su crvena komponenta (a* vrijednost) te žuta komponenta (b* vrijednost) veće u odnosu na klasično smrzavanje. Klasično smrzavanje i vakuum smrzavanje nije imalo utjecaja na teksturu mesa.
Abstract (english)
The aim of this work was to compare the quality parameters of poultry meat depending on the implemented method of freezing of cooked meat. The methods used in this final work are vacuum freezing and classical freezing. Sample that is used are chicken breasts, heat treated by boiling in a water bath, and the measured parameters were weight loss, water content, texture and color. The time required for freezing the sample by vacuum freezing is 111 minutes. The smallest total weight loss is achieved by using the classic freezing method (22.34%), compared to vacuum freezing where the biggest weight loss (34.18%) is measured. The water content in meat after the vacuum freezing is 68.89%, while after the classical freezing is 63.82%. After the vacuum freezing, brightness (L* value) is lower in comparison to classic freezing method, while the red component (a* value) and yellow component (b* value) are higher in comparison to classic freezing method. Classic freezing and vacuum freezing had no effect on meat texture.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:682466
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-25 13:52:43