prikaz prve stranice dokumenta Utjecaj toplinske obrade na fizikalno kemijska svojstva srdele (Sardina pilchardus)
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master's thesis
Utjecaj toplinske obrade na fizikalno kemijska svojstva srdele (Sardina pilchardus)
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:313441
Fiket, Marijana
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

Fiket, M. (2015). Utjecaj toplinske obrade na fizikalno kemijska svojstva srdele (Sardina pilchardus) (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:313441

Fiket, Marijana. "Utjecaj toplinske obrade na fizikalno kemijska svojstva srdele (Sardina pilchardus)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:313441

Fiket, Marijana. "Utjecaj toplinske obrade na fizikalno kemijska svojstva srdele (Sardina pilchardus)." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:313441

Fiket, M. (2015). 'Utjecaj toplinske obrade na fizikalno kemijska svojstva srdele (Sardina pilchardus)', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:313441

Fiket M. Utjecaj toplinske obrade na fizikalno kemijska svojstva srdele (Sardina pilchardus) [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:313441

M. Fiket, "Utjecaj toplinske obrade na fizikalno kemijska svojstva srdele (Sardina pilchardus)", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:313441

Metadata
TitleUtjecaj toplinske obrade na fizikalno kemijska svojstva srdele (Sardina pilchardus)
Title (english)The effect of different heat treatments on physico-chemical parameters in sardines (Sardina pilchardus)
AuthorMarijana Fiket
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 country2015-12-03, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Riba se često promovira kao zdrav izvor u ljudskoj prehrani zbog svojeg sastava, najviše zbog visokog sadržaja hranjivih tvari kao što su n-3 polinezasićene masne kiseline. Određen je učinak različitih termičkih obrada, odnosno kuhanja u vodi i mikrovalnoj pećnici, na gubitke na masi, pH, boju, aktivitet vode, ukupne proteine i masti i sastav masnih kiselina u srdeli. U srdeli kuhanoj u mikrovalnoj pećnici određeni su manji gubitci na masi, a pH se povećao prilikom obje termičke obrade. Termičke obrade utjecale su na boju srdele, povećanjem svjetline i žute boje, dok na aktivitet vode nisu imale utjecaja. Kuhanje u mikrovalnoj pećnici se pokazao kao bolji izbor od kuhanja u vrućoj vodi u odnosu na udio ukupnih proteina i masti. Kuhanjem u mikrovalnoj pećnici dobiva se srdela bolje nutritivne kvalitete i osiguravanje EPA+DHA dnevnog unosa manjom količinom ribe.
Abstract (english)
Fish is often promoted as a healthy source in human diet due to its composition, mainly the high content of nutrients such as n-3 polyunsaturated fatty acids. The effect of different heat treatments i.e. boiling in water and microwave, on cooking losses, pH, colour, water activity, total protein and fat contents and fatty acid composition in sardines was studied. The microwaved sardines showed less cooking losses and the pH increased for both heat treatments. The applied heat treatments affected the colour of sardines, increasing lightness and yellowness. The water activity of sardines was not influenced by any of the applied treatments. The microwave revealed to be a better treatment compared with the boiling water also in what concerns the total fat and protein contents. The microwave treatment is recommended as the best cooking method for presenting high quality cooked sardines and assuring EPA+DHA daily intake with a smaller portion of fish.
Keywords
Keywords (english)
Languageenglish
URN:NBNurn:nbn:hr:159:313441
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 on2017-04-27 10:26:15