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master's thesis
Usporedba elemenata mišićja slatkovodne i morske ribe
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. urn:nbn:hr:159:350972
Šalgaj, Matija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Chemistry and Biochemistry

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Šalgaj, M. (2023). Usporedba elemenata mišićja slatkovodne i morske ribe (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:350972

Šalgaj, Matija. "Usporedba elemenata mišićja slatkovodne i morske ribe." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:350972

Šalgaj, Matija. "Usporedba elemenata mišićja slatkovodne i morske ribe." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2023. https://urn.nsk.hr/urn:nbn:hr:159:350972

Šalgaj, M. (2023). 'Usporedba elemenata mišićja slatkovodne i morske ribe', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:350972

Šalgaj M. Usporedba elemenata mišićja slatkovodne i morske ribe [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2023 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:350972

M. Šalgaj, "Usporedba elemenata mišićja slatkovodne i morske ribe", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:159:350972

Metadata
TitleUsporedba elemenata mišićja slatkovodne i morske ribe
Title (english)Comparison of freshwater and marine fish muscle tissue elements
AuthorMatija Šalgaj
MentorIvana Rumora Samarin (mentor)
MentorAntonija Sulimanec (komentor)
Committee memberTibor Janči (predsjednik povjerenstva)
Committee memberAntonija Sulimanec (član povjerenstva)
Committee memberSanja Vidaček Filipec (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Chemistry and Biochemistry)
Zagreb
Defense date and country2023-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Riba je, kao namirnica, vrijedan izvor makro- i mikronutrijenata od kojih se posebice ističu lako probavljivi proteini, omega-3 masne kiseline, vitamini i mineralni elementi koji pružaju brojne zdravstvene koristi. Konzumacijom ribe moguć je unos neesencijalnih i potencijalno toksičnih elemenata kao što je živa i njezini organski oblici. S obzirom na različito područje u kojem obitavaju, sastav slatkovodne i morske ribe može se razlikovati stoga je cilj ovog rada bio odrediti sadržaj odabranih esencijalnih i toksičnih elemenata kod najčešće konzumiranih ribljih vrsta u Hrvatskoj, a obuhvaćena je i procjena koristi i potencijalnih rizika konzumacije ribe za različite dobne skupine. Iako u manjoj mjeri od morske, slatkovodna riba (šaran i pastrva) može poslužiti u zadovoljavanju potreba za selenom (30 – 43 % DRV), a osim toga sadrži i višestruko niže razine toksičnih metala. Kod vrste oslić odnos između veličine jedinke ribe i elemenata u njenom mišićju bio je negativan za esencijalne elemente cink, bakar i mangan, no snažno pozitivan za toksični metal živu.
Abstract (english)
Fish is a valuable source of macro- and micronutrients such as highly digestible proteins, omega-3 fatty acids, vitamins and minerals which all provide a variety of health benefits. It is also a source of non-essential and toxic elements like mercury and its organic forms. Considering the different areas which they inhabit, the composition of freshwater fish and marine fish may vary, therefore the aim of this work was to determine the content of selected essential and toxic elements in the most commonly consumed fish species in Croatia, as well as to assess the intake and potential risks of fish consumption for different age groups. Although to a lesser extent than marine fish, freshwater fish (carp and trout) can be used to meet dietary requirements for selenium (30-43 %DRV), and they contain lower levels of toxic metals. In hake, the relationship between fish lenght and element levels in its muscle was negative for essential elements zinc, copper and manganese, but strongly positive for toxic metal mercury.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:350972
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-07-02 09:39:10