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undergraduate thesis
Utjecaj perioda i lokaliteta izlova na kemijski sastav kunjke (Arca noae)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:860227
Česi, Lidija
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

Česi, L. (2015). Utjecaj perioda i lokaliteta izlova na kemijski sastav kunjke (Arca noae) (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:860227

Česi, Lidija. "Utjecaj perioda i lokaliteta izlova na kemijski sastav kunjke (Arca noae)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:860227

Česi, Lidija. "Utjecaj perioda i lokaliteta izlova na kemijski sastav kunjke (Arca noae)." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:860227

Česi, L. (2015). 'Utjecaj perioda i lokaliteta izlova na kemijski sastav kunjke (Arca noae)', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:860227

Česi L. Utjecaj perioda i lokaliteta izlova na kemijski sastav kunjke (Arca noae) [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:860227

L. Česi, "Utjecaj perioda i lokaliteta izlova na kemijski sastav kunjke (Arca noae)", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:860227

Metadata
TitleUtjecaj perioda i lokaliteta izlova na kemijski sastav kunjke (Arca noae)
Title (english)Impact of period and location of exploitation on biochemical composition of the bivalve Arca Noae
AuthorLidija Česi
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 country2015-06-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je bio odrediti kemijski sastav mesa kunjke (Arca Noae). Analiza se provodila na skupnim uzorcima kunjki izlovljenima na dva lokaliteta, u Pašmanskom kanalu i Parku prirode Telaščica, u ožujku, lipnju, rujnu i prosincu. Za ispitivanje su se koristile fizikalno – kemijske metode, a određivao se: udio vode, udio pepela, udio proteina te udio masti. Dobiveni rezultati pokazuju da se meso kunjke sastoji od 80 % vode i 17 % suhe tvari. S obzirom na kemijski sastav, kunjka je najbolja za konzumaciju u proljeće jer tada postiže najveću nutritivnu vrijednost.
Abstract (english)
The aim of this study was to determine the biochemical composition of the bivalve Arca Noae. The analysis was carried out at group samples of the bivalve, which were exploated in Pašman channel and in Telaščica Nature park, in March, June, September and December. In this research we were using physico-chemical methods. We determined: concentration of water, ash, proteins, lipids. The results show that bivalve Arca Noae consists on average of 80 % water and 17 % dry matter. Depending on biochemical composition, the most suitable period of the year for the consumption of A. noae is in the spring when it reaches its highest nutritional value.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:860227
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 on2017-04-26 09:41:42