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undergraduate thesis
Utjecaj visokog hidrostatskog tlaka na kvalitetu pilećeg mesa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:540153
Vučilovski, Jasmina
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

Vučilovski, J. (2014). Utjecaj visokog hidrostatskog tlaka na kvalitetu pilećeg mesa (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:540153

Vučilovski, Jasmina. "Utjecaj visokog hidrostatskog tlaka na kvalitetu pilećeg mesa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:540153

Vučilovski, Jasmina. "Utjecaj visokog hidrostatskog tlaka na kvalitetu pilećeg mesa." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:540153

Vučilovski, J. (2014). 'Utjecaj visokog hidrostatskog tlaka na kvalitetu pilećeg mesa', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:540153

Vučilovski J. Utjecaj visokog hidrostatskog tlaka na kvalitetu pilećeg mesa [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:540153

J. Vučilovski, "Utjecaj visokog hidrostatskog tlaka na kvalitetu pilećeg mesa", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:540153

Metadata
TitleUtjecaj visokog hidrostatskog tlaka na kvalitetu pilećeg mesa
Title (english)Effect of high hydrostatic pressure on the quality of chicken meat
AuthorJasmina Vučilovski
MentorHelga Medić (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 istraživanja bio je odrediti utjecaj visokog hidrostatskog tlaka na kvalitetu mesa pilećih prsiju. Svježi iskošteni fileti pilećih prsiju bili su tretirani visokim hidrostatskim tlakom pri 4°C (100-300 MPa u trajanju od 5 i 10 minuta) nakon čega su određivane sposobnost vezanja vode, prinos pri kuhanju i senzorske karakteristike mesa pilećih prsiju kao što su boja i tekstura. Dobiveni rezultati za boju ukazuju da L* vrijednost raste porastom tlaka, a* vrijednosti nisu pokazale statistički značajnu razliku tijekom tretmana dok b* vrijednost raste porastom tlaka. Povećanjem tlaka smanjuju se sposobnost vezanja vode i prinos pri kuhanju. Visoki hidrostatski tlak nema značajan utjecaj na elastičnost tretiranog pilećeg mesa. Rad potreban za zagriz i tvrdoća se smanjuju pri tlaku od 100 MPa, zadržavaju svoju vrijednost pri 200 MPa dok se njihove vrijednosti pri 300 MPa povećavaju.
Abstract (english)
The objective of this work was to determine the effect of high hydrostatic pressure on the quality of chicken breast meat. Fresh fillets were treated with high hydrostatic pressure at 4°C (100-300 MPa for 5 and 10 minutes), followed by determination of moisture uptake, cooking yield and sensory characteristics of chicken breast such as color and texture. The results showed that the color L* value increases with increased pressure, a* values showed no statistically significant difference in the treatment and b* value increases with increased pressure. Increasing pressure reduces moisture uptake and cooking yield. High hydrostatic pressure hasn’t significant effect on the elasticity of treated chicken meat. Chewiness and hardness decrease at a pressure of 100 MPa, retain their value at 200 MPa, while their values at 300 MPa increase.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:540153
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 12:44:30