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master's thesis
Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:006083
Dujšin, Barbara
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

Dujšin, B. (2016). Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:006083

Dujšin, Barbara. "Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:006083

Dujšin, Barbara. "Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:006083

Dujšin, B. (2016). 'Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:006083

Dujšin B. Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 November 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:006083

B. Dujšin, "Oksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:006083

Metadata
TitleOksidacijske promjene na mastima riba tijekom skladištenja u zamrznutom stanju
Title (english)Oxidative changes in fish fats during frozen storage
AuthorBarbara Dujšin
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 country2016-07-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je odrediti stupanj oksidacije masti, sastav masnih kiselina i njegove promjene tijekom deset mjeseci skladištenja zamrznute ribe. Istraživanje je provedeno na osliću (Merlucius merlucius) i skuši (Scomber scombrus). Korištene su metode mjerenja boje, stupanj oksidacije, ekstrakcija masti po Smedesu i plinska kromatografija. U obje je vrste utvrđen nizak udio masti. To je za oslića očekivano. Skuša je inače masna riba, a niski udio masti u ovom istraživanju povezan je s vremenom ulova. U obje vrste najizraženije su promjene boje. Minimalne su promjene u oksidaciji masti i sastavu masnih kiselina tijekom skladištenja. Polinezasićene masne kiseline s vrlo povoljnim učinkom na ljudsko zdravlje, EPA i DHA, nisu se značajnije smanjile tijekom skladištenja, ali zbog niskog udjela masti, obje analizirane ribe ne predstavljaju značajan izvor EPA i DHA.
Abstract (english)
The aim of this study was to determine the degree of fat oxidation, fatty acid composition and its changes in the period of ten months of frozen storage. The research was conducted on hake (Merluccius merluccius) and mackerel (Scomber scombrus). The methods used in this study were color measurement, oxidation, fat separation method by Smedes and gas chromatography. Low fat content was detected in both species. In hake it was expected. Mackerel is otherwise the fatty fish and low fat content in this study was associated with the time of harvest. In both fishes the biggest change is observed in color. The change in the fat oxidation and fatty acid composition during storage were minimal. Polyunsaturated fatty acids with strong benefit on human health, EPA and DHA, have not decreased during storage, but due to low fat content, both analyzed species do not represent significant source of EPA and DHA
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:006083
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-26 11:43:08