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master's thesis
Utjecaj prakse rukovanja ribom na kvalitetu sitne plave ribe
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:790608
Gauta, Tonka
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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Gauta, T. (2020). Utjecaj prakse rukovanja ribom na kvalitetu sitne plave ribe (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:790608

Gauta, Tonka. "Utjecaj prakse rukovanja ribom na kvalitetu sitne plave ribe." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:790608

Gauta, Tonka. "Utjecaj prakse rukovanja ribom na kvalitetu sitne plave ribe." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:790608

Gauta, T. (2020). 'Utjecaj prakse rukovanja ribom na kvalitetu sitne plave ribe', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:790608

Gauta T. Utjecaj prakse rukovanja ribom na kvalitetu sitne plave ribe [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 May 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:790608

T. Gauta, "Utjecaj prakse rukovanja ribom na kvalitetu sitne plave ribe", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:790608

Metadata
TitleUtjecaj prakse rukovanja ribom na kvalitetu sitne plave ribe
Title (english)Influence of fish handling practice on the quality of small pelagic fish
AuthorTonka Gauta
MentorTibor Janči (mentor)
Committee memberSanja Vidaček Filipec (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2020-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Riba je jedna od najlakše kvarljivih namirnica zbog čega nepravilno rukovanje te uvjeti skladištenja dovode do fizikalnih, kemijskih, biokemijskih i mikrobioloških promjena, odnosno do narušavanja njene svježine. S obzirom na veći broj postojećih metoda rukovanja ribom u pojedinim fazama lanca „od ulova do stola“, cilj ovog diplomskog rada je dati pregled različitih metoda rukovanja ribom te usporediti utjecaj različitih metoda ulova, hlađenja i održavanja hladnog lanca na kvalitetu sitne plave ribe. Pregledom literature zaključuje se da ukoliko se uobičajena praksa rukovanja ribom zamijeni upotrebom pumpi za ukrcaj ulova te transportom i skladištenjem ulova u izotermičkim sanducim s mješavinom morske vode i leda to može rezultirati boljim očuvanjem kvalitete ribe od ulova do prerade.
Abstract (english)
Fish is one of the most perishable foods, which is why improper handling and storage conditions lead to physical, chemical, biochemical and microbiological changes, and to the deterioration of its freshness. Given the large number of existing methods of fish handling in certain phases of the chain "from catch to table", the aim of this thesis is to give an overview of different methods of fish handling and compare the impact of different methods of catching, cooling and maintaining a cold chain on the quality of small pelagic fish. A review of the literature concludes that if the usual practice of handling fish is replaced by the use of catch-loading pumps and with the transport and storage of catches in isothermal boxes with a mixture of seawater and ice, this may result in better preservation of fish quality from catch to processing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:790608
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-14 11:20:57