prikaz prve stranice dokumenta Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe
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undergraduate thesis
Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:994261
Knezović, Kristina
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

Knezović, K. (2015). Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:994261

Knezović, Kristina. "Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:994261

Knezović, Kristina. "Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:994261

Knezović, K. (2015). 'Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:994261

Knezović K. Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:994261

K. Knezović, "Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:994261

Metadata
TitleUtjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe
Title (english)Influence of type of acid on physico chemical and organoleptic characteristics of marinated fish
AuthorKristina Knezović
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 country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je odrediti promjene koje se događaju na mesu filetirane srdele marinirane u dvije različite salamure s octenom i s limunskom kiselinom. Za ispitivanje su se koristile fizikalno-kemijske metode (određivanje boje, udjela vode, NaCl-a, pH, kalo) i ocjenjivanje senzorskih promjena. Dobiveni rezultati su pokazali da različite kiseline (octena i limunska kiselina) nisu značajno utjecale na fizikalno-kemijske karakteristike srdele prvi dan mariniranja, ali trećeg dana mariniranja došlo je do promjene pH vrijednosti koja je niža kod uzoraka srdela mariniranih u limunskoj kiselini od onih mariniranih u octenoj kiselini. Organoleptička procjena pokazala je da su za konzumaciju bolji uzorci srdele marinirane u limunskoj kiselini od onih mariniranih u octenoj kiselini.
Abstract (english)
The aim of this study was to determine the changes that occur in meat filleting sardines marinated in two different brines with acetic and citric acid. For testing were used physico-chemical methods (determination of color, concentration of water, concentration of NaCl, determination of pH, weight loss) and evaluation of sensory changes. The results showed that different acids (acetic acid and citric acid) did not significantly affect the physico-chemical characteristics of sardines measured on the first day of marinating, but on the third day, there was a change in the pH value which is lower in samples of sardines marinated in citric acid than in samples marinated in acetic acid. Sensory evaluation showed that the samples of sardines marinated in citric acid are better for consumption than samples of sardines marinated in acetic acid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:994261
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 14:02:39