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undergraduate thesis
Senzorska procjena meda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:421832
Lovrek, Lea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Lovrek, L. (2015). Senzorska procjena meda (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:421832

Lovrek, Lea. "Senzorska procjena meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:421832

Lovrek, Lea. "Senzorska procjena meda." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:421832

Lovrek, L. (2015). 'Senzorska procjena meda', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:421832

Lovrek L. Senzorska procjena meda [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:421832

L. Lovrek, "Senzorska procjena meda", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:421832

Metadata
TitleSenzorska procjena meda
Title (english)Honey sensory evaluation
AuthorLea Lovrek
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2015-07-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Med je sladak, gust, viskozni, tekući ili kristaliziran proizvod što ga medonosne pčele proizvode od nektara cvjetova medonosnih biljaka ili sekreta živih dijelova biljaka ili izlučevina kukaca koji sišu na živim dijelovima biljaka, koje pčele skupljaju, dodaju mu vlastite specifične tvari, izdvajaju vodu i odlažu u stanice saća do sazrijevanja. Senzorska procjena kao znanstvena disciplina bavi se procjenom proizvoda kroz evaluiranje svojstava proizvoda koja se mogu osjetiti jednim od 5 osjetilnih organa, te ima vrlo značajnu ulogu u proizvodnji meda. Cilj ovog rada bio je utvrditi senzorska svojstva po 5 uzoraka meda bagrema, 5 uzoraka cvjetnog meda i 5 uzoraka meda kestena koji su izuzeti iz uzoraka namijenjenih za 10. Međunarodno natjecanje pčelara u kvaliteti meda „ZZZAGIMED 2014.“. Senzorska procjena provedena je od strane 5 senzorskih ispitivača, a ocjenjivano je 5 parametara – čistoća, bistrina, boja, miris i okus.
Abstract (english)
Honey is the sweet, thick, viscous, liquid or crystalized substance produced by honey bees from the nectar of plants or secretions of living parts of plants or excretions of insects; which the bees collect, transform by combining with specific substances of their own, remove water, deposit and leave in the honey comb to ripen and mature. Sensory analysis is the examination of a product through the evaluation of the attributes perceptible by the five sense organs and has very important role in honey production. The aim of this study was to determine sensory properties of 5 samples accacia honey, 5 samples of floral honey and 5 samples of chestnut honey that are exempt from the samples intended for the 10th International competition of beekeepers in the quality of honey "ZZZAGIMED 2014". Sensory evaluation was carried out by 5 sensory analysts and was evaluated the 5 parameters - purity, clarity, color, aroma and flavor.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:421832
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-26 09:35:39