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master's thesis
Utjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:765165
Relatić, Ivona
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

Relatić, I. (2014). Utjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:765165

Relatić, Ivona. "Utjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:765165

Relatić, Ivona. "Utjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:765165

Relatić, I. (2014). 'Utjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:765165

Relatić I. Utjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 July 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:765165

I. Relatić, "Utjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:765165

Metadata
TitleUtjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše
Title (english)Effects of heat treatment on the content of fatty acids in mackerel
AuthorIvona Relatić
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 country2014-09-22, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Masne kiseline su jedne od važnijih i ispitivanijih komponenata hrane zbog njihovog utjecaja na ljudsko zdravlje. Riba kao izvor eikosapentaenske kiseline (EPA) i dokosaheksaenske kiseline (DHA) među glavnim je sirovinama za ispitivanje. U ovom radu primjenjuju se metode toplinske obrade karakteristične za kućnu toplinsku obradu ribe, odnosno kuhanje. Ispitivana riba bila je skuša (Scomber scombrus). Ukupni udio lipida u svježoj sirovoj skuši iznosio je u prosijeku 6g/100g, dok se mijenja prilikom termičke obrade:smanjuje kuhanjem ribe u vodi i duplo povećava prženjem na ulju. Masne kiseline su ispitivane i detektirane plinskom kromatografijom. Najveća promjena u sastavu masnih kiselina ribe tretirane kuhanjem u usporedbi sa svježom ribom dogodila se prilikom prženja na ulju. Količina najvažnijih DHA i EPA smanjena je pečenjem u pećnici te uvelike smanjena prženjem na ulju gledano na ukupni udio lipida.
Abstract (english)
Fatty acids are one of the most important and studied components of the food due to their effects on human health. Fish as a source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is in very studied. In this work, different method of heat treatments are applied on a fish, similar to treatments done in homemade or cooking. Studied fish was mackerel Scomber scombrus). Total lipid content in fresh raw mackerel was in average 6g/100g, but changing during cooking: decreased boiling in water and double increased during frying in oil. Fatty acids are studied and detected using gas chromatography. The biggest change in fatty acids composition of the fish treated cooking method compared with fresh raw fish was during frying in oil. Content DHA and EPA was decreased by cooking in oven and drastically decreased frying in oil considering on total lipid content.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:765165
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 on2017-05-02 08:02:43