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master's thesis
Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:989094
Lukač, Magi
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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Lukač, M. (2016). Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:989094

Lukač, Magi. "Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:989094

Lukač, Magi. "Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:989094

Lukač, M. (2016). 'Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:989094

Lukač M. Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:989094

M. Lukač, "Utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:989094

Metadata
TitleUtjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja
Title (english)Effect of citric acid addition on functional properties of liquid pasteurized eggs
AuthorMagi Lukač
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 country2016-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jaja i proizvodi od jaja imaju važnu i nezamjenjivu ulogu u ljudskoj prehrani zbog visokovrijednih sastojaka i široke primjene. Cilj ovog rada bio je ispitati utjecaj dodatka limunske kiseline na funkcionalna svojstva tekućih pasteriziranih jaja tijekom 4 tjedna skladištenja. U tekuća jaja dodane su 3 različite koncnetracije limunske kiseline (0, 300, 400 i 500 mg L-1). Ispitivane su karakteristike poput topljivosti proteina, svojstava pjenjanja i emulgirajućih svojstava te ukupan broj bakterija. Iako se dodatkom 500 mg L-1 limunske kiseline postiže najveća redukcija broja bakterija, funkcionalna svojstva se značajno narušavaju. Dodatkom 300 mg L-1 limunske kiseline postiže se zadovoljavajuća redukcija broja bakterija, uz očuvanje funkcionalna svojstva.
Abstract (english)
Eggs and egg products have important and irreplaceable role in human nutrition because of valuable nutrients and a wide range of applications. The aim of this research was to examine influence of citric acid addition (0, 300, 400 and 500 mg L-1) on functional properties of liquid pasteurised eggs during 4 weeks of storage. Functional properties evaluated were: protein solubility, foaming and emulsifying properties and total bacteria count. Although addition of 500 mg L-1 citric acid gave the best bacteria reduction, functional properties were significantly changed. Addition of 300 mg L-1 gave satisfactorily bacteria reduction without affecting functional properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:989094
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
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Created on2017-04-26 07:58:40