prikaz prve stranice dokumenta Učinkovitost panela za senzorsku procjenu meda begrema
Access restricted to students and staff of home institution
master's thesis
Učinkovitost panela za senzorsku procjenu meda begrema
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:127955
Margetić, Lana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Margetić, L. (2014). Učinkovitost panela za senzorsku procjenu meda begrema (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:127955

Margetić, Lana. "Učinkovitost panela za senzorsku procjenu meda begrema." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:127955

Margetić, Lana. "Učinkovitost panela za senzorsku procjenu meda begrema." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:127955

Margetić, L. (2014). 'Učinkovitost panela za senzorsku procjenu meda begrema', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:127955

Margetić L. Učinkovitost panela za senzorsku procjenu meda begrema [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:127955

L. Margetić, "Učinkovitost panela za senzorsku procjenu meda begrema", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:127955

Metadata
TitleUčinkovitost panela za senzorsku procjenu meda begrema
Title (english)Evaluation of the panel for sensory evaluation of the acacia honey
AuthorLana Margetić
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Budući da fizikalno-kemijske analize ne daju dovoljno karakterističnih vrijednosti, senzorska analiza je neophodna i visoko cijenjena u procjeni kvalitete meda. Tijekom ovog istraživanja, provedeno je senzorsko ocjenjivanje 10 uzoraka meda bagrema uz dva ponavljanja. Od strane stručnog panela, sastavljenog od pet senzorskih analitičara, ocjenjeni su izgled (čistoća, boja, prozirnost), okus i miris. Pri obradi podataka, korištene su univarijantne, multivarijantne statističke metode, dvosmjerna ANOVA te „Eggshell“ profiliranje. Rezultati ukazuju na usklađenosti i razlike među članovima panela te postoji li potreba za dodatnom edukacijom panela za određena senzorska svojstva.
Abstract (english)
Since the physic-chemical analysis do not provide sufficient characteristic values, sensory analysis is essential and highly valued in assessing the quality of honey. During this study, sensory evaluation of 10 samples of acacia honey was conducted with two replications. An expert panel, comprised of five panel members, evaluated appearance (cleanliness, color, transparency), taste and smell of honey samples. In processing the data, univariate, multivariate statistical methods, two-way ANOVA and "Eggshell" profiling were used. Results indicate compliance and differences among the members of the panel and is there a need for additional education of panel members for specific sensory property.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:127955
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 08:29:40