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master's thesis
Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:674474
Sačić, Mihaela
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

Sačić, M. (2022). Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:674474

Sačić, Mihaela. "Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:674474

Sačić, Mihaela. "Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:674474

Sačić, M. (2022). 'Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:674474

Sačić M. Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 December 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:674474

M. Sačić, "Utjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:674474

Metadata
TitleUtjecaj dodatka smeđe morske alge na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica
Title (english)Effect of the addition of brown seaweed on the quality of dried cooked and dried fermented sausages
AuthorMihaela Sačić
MentorHelga Medić (mentor)
Committee memberNives Marušić Radovčić (predsjednik povjerenstva)
Committee memberKlara Kraljić (član povjerenstva)
Committee memberMarko Obranović (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2022-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Morske alge su dobar izvor hranjivih tvari, kao i esencijalnih masnih kiselina te im je glavna upotreba ona za izravnu primjenu u hrani. Mesni proizvodi se često smatraju dijelom nepravilne prehrane. Dodatkom morskih algi u mesne proizvode mogu se dobiti novi, zdravijih mesni proizvodi. Cilj ovog rada je bio odrediti kako će dodatak smeđe morske alge utjecati na kvalitetu sušenih kuhanih i sušenih fermentiranih kobasica tako što su se odredili osnovni parametri (udjel proteina, masti, soli i suhe tvari), boja, profil masnih kiselina i mikrobiološka stabilnost. Udjel suhe tvari, proteina i soli pada, a masti raste proporcionalno dodatku morske alge, no razlika u odnosu na kontrolu je minimalna. Udjel masnih kiselina se nije promijenio. Dobiveni rezultati boje ukazuju na vidljivu promjenu boje. Mikrobiološka analiza je pokazala da smanjenje udjela soli nije utjecalo na mikrobiološku kvalitetu kobasica.
Abstract (english)
Seaweeds are a good source of nutrients, as well as essential fatty acids, and their main use is direct use in food. People often think that meat products are part of an improper diet. By adding seaweed to meat products, new, healthier meat products can be obtained. The aim of this paper was to determine how the addition of brown seaweed will affect the quality of dried cooked and dried fermented sausages by determining the basic parameters (proportion of protein, fat, salt and dry matter), color, fatty acid profile and microbiological stability. The proportion of dry matter, protein and salt decreases, and fat increases proportionally to the addition of seaweed, but the difference compared to the control is minimal. The proportion of fatty acids did not change. The color results obtained indicate a visible color change. Microbiological analysis showed that the reduction of the salt content did not affect the microbiological quality of the sausages.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:674474
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 on2023-03-01 12:43:49