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master's thesis
Praćenje kvalitete buđole tijekom skladištenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:376171
Mandić, Ana
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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Mandić, A. (2022). Praćenje kvalitete buđole tijekom skladištenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:376171

Mandić, Ana. "Praćenje kvalitete buđole tijekom skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:376171

Mandić, Ana. "Praćenje kvalitete buđole tijekom skladištenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:376171

Mandić, A. (2022). 'Praćenje kvalitete buđole tijekom skladištenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:376171

Mandić A. Praćenje kvalitete buđole tijekom skladištenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 June 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:376171

A. Mandić, "Praćenje kvalitete buđole tijekom skladištenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:376171

Metadata
TitlePraćenje kvalitete buđole tijekom skladištenja
Title (english)Quality control of buddhol during storage
AuthorAna Mandić
MentorHelga Medić (mentor)
Committee memberTibor Janči (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 country2022-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je odrediti parametre kvalitete buđole tijekom tromjesečnog skladištenja. Određivani su pH vrijednost, udio vode, parametri boje, stupanj oksidacije masti i proteina i senzorske karakteristike. Pri određivanju boje postojala je značajna statistička razlika (p <0,05) između tromjesečnog skladištenja, dok pH vrijednost nije pokazala statistički značajnu razliku (p < 0,05) u vrijednostima analiziranih parametara. Vrijednost TBARS (Reaktivne supstance tiobarbiturne kiseline) povećala se tijekom skladištenja s najniže vrijednosti (0,38 mg MDA/kg) na maksimalnu vrijednost (0,62 mg MDA/kg).
Abstract (english)
The aim of this paper was to determine the quality parameters of the Buddhol during quarterly storage. PH values, water content, colour parameters, fat and protein oxidation level and sensory characteristics were determined. When determining the colour, there was a significant statistical difference (p< 0.05) between the quarterly storage, while the pH did not show a statistically significant difference (p < 0.05) in the values of the analysed parameters. The value of TBAS Thiobarbituric acid reactive substances) increased during storage from the lowest value (0.38 mg MDA/kg) to the maximum value (0.62 mg MDA/kg).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:376171
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2023-03-15 12:19:39