prikaz prve stranice dokumenta Promjene na lignji (Logilo vulgaris) tijekom pohrane na ledu
Access restricted to students and staff of home institution
undergraduate thesis
Promjene na lignji (Logilo vulgaris) tijekom pohrane na ledu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:314772
Rogulj, Ivana
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

Rogulj, I. (2014). Promjene na lignji (Logilo vulgaris) tijekom pohrane na ledu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:314772

Rogulj, Ivana. "Promjene na lignji (Logilo vulgaris) tijekom pohrane na ledu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:314772

Rogulj, Ivana. "Promjene na lignji (Logilo vulgaris) tijekom pohrane na ledu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:314772

Rogulj, I. (2014). 'Promjene na lignji (Logilo vulgaris) tijekom pohrane na ledu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:314772

Rogulj I. Promjene na lignji (Logilo vulgaris) tijekom pohrane na ledu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2025 January 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:314772

I. Rogulj, "Promjene na lignji (Logilo vulgaris) tijekom pohrane na ledu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:314772

Metadata
TitlePromjene na lignji (Logilo vulgaris) tijekom pohrane na ledu
Title (english)Changes of squid (Loligo vulgaris) during storage on ice
AuthorIvana Rogulj
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 country2014-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je bio ispitati promjene koje se događaju na mišićnom tkivu lignji skladištenih u hladnjaku na temperaturi +4 °C. Analiza se provodila kroz 15 dana na 15 uzoraka lignji. Za ispitivanje su se koristile fizikalno-kemijske metode, a određivali su se: boja, parametri teksture, topljivost proteina i organoleptičke karakteristike. Bilo je potrebno odrediti jesu li ove metode pouzdane ili ne za određivanje kvalitete lignji kod pohrane na ledu. Rezultati istraživanja pokazuju da su navedene metode pouzdane, osim parametara teksture i stupnja žute boje mesa (b*), te da se tijekom skladištenja javljaju promjene na svježini i kvaliteti mesa lignje.
Abstract (english)
The aim of this study was to investigate the changes that occur in the muscle tissue of squid stored in a refrigerator at +4 °C. The analysis was carried out for 15 days at 15 samples of squid. In this research we were using physico-chemical methods. We determinated: color, texture parameters, the solubility of the protein and organoleptic characteristics. It was necessary to determine whether methods reliable or not to determine the quality of squid in storage on ice. The results show that these methods are reliable, except teksture parameters and degree of yellow flesh (b*), and during storage are visible changes in the freshness and meat quality of squid.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:314772
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-27 10:22:07