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master's thesis
Utjecaj tretmana ozonom na parametre kvalitete srdele tijekom skladištenja u rashlađenom stanju
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:380526
Kovač, Gloria
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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Kovač, G. (2023). Utjecaj tretmana ozonom na parametre kvalitete srdele tijekom skladištenja u rashlađenom stanju (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:380526

Kovač, Gloria. "Utjecaj tretmana ozonom na parametre kvalitete srdele tijekom skladištenja u rashlađenom stanju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:380526

Kovač, Gloria. "Utjecaj tretmana ozonom na parametre kvalitete srdele tijekom skladištenja u rashlađenom stanju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:380526

Kovač, G. (2023). 'Utjecaj tretmana ozonom na parametre kvalitete srdele tijekom skladištenja u rashlađenom stanju', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:380526

Kovač G. Utjecaj tretmana ozonom na parametre kvalitete srdele tijekom skladištenja u rashlađenom stanju [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:380526

G. Kovač, "Utjecaj tretmana ozonom na parametre kvalitete srdele tijekom skladištenja u rashlađenom stanju", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:380526

Metadata
TitleUtjecaj tretmana ozonom na parametre kvalitete srdele tijekom skladištenja u rashlađenom stanju
Title (english)The effect of ozone treatment on sardine quality parameters during refrigerated storage
AuthorGloria Kovač
MentorTibor Janči (mentor)
Committee memberJosip Ćurko (predsjednik povjerenstva)
Committee memberNives Marušić Radovčić (član povjerenstva)
Committee memberDavor Valinger (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 country2023-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Provedeno je istraživanje utjecaja tretmana ozonom na parametre kvalitete srdele. Testirano je 10 uzoraka od kojih je jedan bio kontrola, a ostali su tretirani s 1, 3 ili 5 mg/L ozona uz vrijeme kontakta ozona i srdele od 5, 10 ili 15 minuta. Linearni QIM model pokazao je da najduži rok trajanja ima uzorak tretiran s 1 mg/L ozona i vremenom kontakta od 5 minuta pri čemu je rok trajanja 37,2 sata duži u usporedbi s kontrolnim uzorkom srdele. Tretman ozonom nije pokazao značajan utjecaj na koncentraciju TVBN, već dolazi do povećanja proporcionalno vremenu skladištenja. Relativno nisku koncentraciju TVBN imao je uzorak tretiran s 1 mg/L ozona i vremenom kontakta od 5 minuta, a navedeno je u skladu s rezultatima QIM modela. Statistički značajan utjecaj nije primijećen ni kod stupnja proteolize. Ozon nije uzrokovao veću oksidaciju masti niti je pokazao pravilan trend kod djelovanja na oksidaciju masti te se zato pokazao kao obećavajući tretman za produljenje trajnosti srdele.
Abstract (english)
A study was conducted on the effects of ozone treatment on the quality parameters of sardines. 10 samples were tested, one of which was the control and the others were treated with 1, 3 or 5 mg/L ozone at a contact time between ozone and sardine of 5, 10 or 15 minutes. The linear QIM model showed that the sample treated with 1 mg/L ozone and a contact time of 5 minutes had the longest shelf life, with a shelf life 37.2 hours longer compared to the control sardine sample. Ozone treatment showed no significant effect on TVBN concentration, but it increased proportionally with storage time. The sample treated with 1 mg/L ozone and a contact time of 5 minutes had a relatively low TVBN concentration, which is consistent with the results of the QIM model. No statistically significant effect on the degree of proteolysis was observed. Ozone did not cause more lipid oxidation, nor did it show a proper trend in the effect on lipid oxidation and therefore proved to be a promising treatment for prolonging the shelf life of sardines.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:380526
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 on2024-06-04 09:32:02