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master's thesis
Utjecaj indeksa kondicije i duljine srdele na kemijski sastav
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:198949
Papak, Matej
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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Papak, M. (2018). Utjecaj indeksa kondicije i duljine srdele na kemijski sastav (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:198949

Papak, Matej. "Utjecaj indeksa kondicije i duljine srdele na kemijski sastav." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:198949

Papak, Matej. "Utjecaj indeksa kondicije i duljine srdele na kemijski sastav." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:198949

Papak, M. (2018). 'Utjecaj indeksa kondicije i duljine srdele na kemijski sastav', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:198949

Papak M. Utjecaj indeksa kondicije i duljine srdele na kemijski sastav [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:198949

M. Papak, "Utjecaj indeksa kondicije i duljine srdele na kemijski sastav", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:198949

Metadata
TitleUtjecaj indeksa kondicije i duljine srdele na kemijski sastav
Title (english)The influence of the condition index and the length of the sardines on the chemical composition
AuthorMatej Papak
MentorSanja Vidaček Filipec (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2018-07-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
S obzirom da je srdela nutritivno bogata namirnica, izvor biološki vrijednih bjelančevina, joda i selena, te kvalitetnih masti, svakodnevno smo okruženi preporukama o važnosti ribe u prehrani. Upravo zbog njezinog kemijskog sastava, srdeli pripisuju brojne pozitivne učinke na zdravlje. Kemijski sastav srdele varira tijekom godine zbog raznih faktora i uvjeta. Zadatak ovog diplomskog rada je bio utvrditi utjecaj nekih faktora poput duljine srdele, indeksa kondicije i perioda ulova na promjene u kemijskom sastavu te pelagičke ribe. Srdele su ulovljene u Jadranskom moru u tri različita doba u godini, u 4., 8. i 12. mjesecu. Nakon odmrzavanja i čišćenja u laboratoriju Prehrambeno-biotehnološkog fakulteta u Zagrebu, tkivo je homogenizirano te su izmjerene vrijednosti udjela makronutrijenata u srdelama. Na temelju tih vrijednosti izvedeni su grafički prikazi ovisnosti duljine srdela, indeksa kondicije i perioda ulova o udjelu proteina, masti, vode i pepela u pripremljenim uzorcima srdele.
Abstract (english)
Considering the fact sardine is nutritionally rich food; source of high value proteins, iodide. selenium, high quality fats, we are surrounded by recommendations of sardines' importance in diet. Its' chemical composition is main reason why this fish are contributed by plenty of positive health effects; nonetheless it varries throughout the year due many factors. The goal of this thesis was to determine the affect of those factors (e.g., length of sardine, condition index, period of catch) on changes in chemical composition of that pelagic fish. Sardines were caught in Adriatic sea during three different periods of the year (May, August, December). After defrosting and degutting in laboratory of Food-biotechnology faculty in Zagreb, tissue was homogenized and used in further analysis. Percentages of macronutrient value of sardines were determined using various methods. Based on those values, graphical representation of correlations between above mentioned factorsin prepared samplesof sardines were made.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:198949
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2019-11-27 10:30:33