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undergraduate thesis
Kvaliteta i sigurnost sous vide pripremljenog mesa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:318948
Dizdarić, Dina
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Section for Food Preparation Processes

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

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Dizdarić, D. (2019). Kvaliteta i sigurnost sous vide pripremljenog mesa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:318948

Dizdarić, Dina. "Kvaliteta i sigurnost sous vide pripremljenog mesa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:318948

Dizdarić, Dina. "Kvaliteta i sigurnost sous vide pripremljenog mesa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:318948

Dizdarić, D. (2019). 'Kvaliteta i sigurnost sous vide pripremljenog mesa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:318948

Dizdarić D. Kvaliteta i sigurnost sous vide pripremljenog mesa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:318948

D. Dizdarić, "Kvaliteta i sigurnost sous vide pripremljenog mesa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:318948

Metadata
TitleKvaliteta i sigurnost sous vide pripremljenog mesa
Title (english)The quality and safety of sous vide prepared meat
AuthorDina Dizdarić
MentorMarija Badanjak Sabolović (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Section for Food Preparation Processes)
Zagreb
Defense date and country2019-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Sous vide je metoda pripremanja namirnica kuhanjem u kontroliranim uvjetima obrade (temperature i vremena) u vakuumiranim plastičnim vrećicama. Najčešća primjena metode je za pripremu mesa. Cilj ovog završnog rada je prema dostupnoj literaturi prikazati prednosti sous vide tehnike u pripremanju mesa u odnosu na tradicionalne metode kuhanja. Prema do sada objavljenim rezultatima znanstvenih istraživanja sous vide metoda pokazala se izvrsnom za postizanje sočnosti mesa i jednoličnog kuhanja. Primjenom sous vide metode kuhanja postižu se bolje senzorske karakteristike mesa, smanjen je gubitak nutrijenata te je produljen vijek trajanja, bez rizika od rekontaminacije.
Abstract (english)
Sous vide is a food preparation process which implies food cooking in controled processing condition (temperature and time) in vacuumized plastic pouches. The most common aplication of sous vide is meat preparation. Based on published literature data, the aim of this bachelor thesis is to study advantages of sous vide cooking of meat compared to traditional cooking methods. According to the published results of scientific researches sous vide is an excellent method for achieving juiciness and even cooking of meat. Sous vide cooking method results in better sensory quality of meat, reduced loss of nutrients and longer shelf-life, with no risk of recontamination.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:318948
Study programmeTitle: Nutrition
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-09-10 12:49:36