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master's thesis
Promjene na mastima i proteinima kod smrznutog oslića
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:201582
Frketić, Denis
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

Frketić, D. (2014). Promjene na mastima i proteinima kod smrznutog oslića (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:201582

Frketić, Denis. "Promjene na mastima i proteinima kod smrznutog oslića." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:201582

Frketić, Denis. "Promjene na mastima i proteinima kod smrznutog oslića." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:201582

Frketić, D. (2014). 'Promjene na mastima i proteinima kod smrznutog oslića', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:201582

Frketić D. Promjene na mastima i proteinima kod smrznutog oslića [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:159:201582

D. Frketić, "Promjene na mastima i proteinima kod smrznutog oslića", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:201582

Metadata
TitlePromjene na mastima i proteinima kod smrznutog oslića
Title (english)Changes on fat and protein of frozen hake
AuthorDenis Frketić
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 country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada je bio utvrditi promjene kod oslića (bijele ribe) tijekom skladistenja te utvditi dinamiku promjena na mastima i proteinima ispitivanjem fizikalno-kemijskih parametra na odmrznutom osliću koji je bio skladišten na -18 °C. Mjerenja su trajala 14 mjeseci, a svakih 2 – 3 mjeseca su provođeni eksperimenti. Od fizikalnih metoda su korištene: određivanje sposobnosti vezanja vode i određivanje pH vrijednosti. Od kemijskih metoda su korištene: određivanje proteina topivih u 5% - tnoj otopini NaCl, određivanje koncentracije topivih proteina i određivanje koncentracije malondialdehida – TBA test. Rezultati su pokazali da tijekom skladištenja oslića u periodu od 14 mjeseci nije došlo do značajnijih promjena u niti jednom mjerenom parametru.
Abstract (english)
The aim of this paper is to establish the changes in hake (white fish) during storage, and the dynamics of changes in fats and proteins through testing of physical chemical parameters on defrosted hake that was stored at -18 °C. The measurements lasted for 14 months, and every 2-3 months experiments were conducted. A total of 12 packages were tested, and the packages were divided into specimens A and B. The following physical methods were used: the determination of the water-binding capacity and the determination of the pH value. The chemical methods were the following: the determination of the proteins soluble in 5% NaCl solution, the determination of the concentration of soluble proteins, the determination of the amount of water and the concentration of malondialdehyde – TBA test. The resultse had showed that during storage in period of 14 months did not come to any significant changes in measured parameters.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:201582
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
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 09:06:20