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master's thesis
Fizikalno-kemijski sastav prsnog mišića kamenjarki (Alectoris gracea) sa četiri različita staništa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:042339
Jakopović, Željko
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

Jakopović, Ž. (2014). Fizikalno-kemijski sastav prsnog mišića kamenjarki (Alectoris gracea) sa četiri različita staništa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:042339

Jakopović, Željko. "Fizikalno-kemijski sastav prsnog mišića kamenjarki (Alectoris gracea) sa četiri različita staništa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:042339

Jakopović, Željko. "Fizikalno-kemijski sastav prsnog mišića kamenjarki (Alectoris gracea) sa četiri različita staništa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:042339

Jakopović, Ž. (2014). 'Fizikalno-kemijski sastav prsnog mišića kamenjarki (Alectoris gracea) sa četiri različita staništa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:042339

Jakopović Ž. Fizikalno-kemijski sastav prsnog mišića kamenjarki (Alectoris gracea) sa četiri različita staništa [Master's 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:159:042339

Ž. Jakopović, "Fizikalno-kemijski sastav prsnog mišića kamenjarki (Alectoris gracea) sa četiri različita staništa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:042339

Metadata
TitleFizikalno-kemijski sastav prsnog mišića kamenjarki (Alectoris gracea) sa četiri različita staništa
Title (english)Physical-chemical composition pectoral muscle partridge (Alectoris gracea) with four different habitat
AuthorŽeljko Jakopović
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 country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Jarebica kamenjarka grivna (Alectoris graeca) pripadnica je porodice poljskih koka. Od nekoliko predstavnika roda Alectoris, jedino je grivna autohtona kod nas. Udio vode, proteina, masti, sastav masnih kiselina i boja ispitivani su u prsnom mišiću jarebice kamenjarke grivne. Srednja vrijednost udjela vode u prsnom mišiću jarebica kamenjarki kreće se od 71,83% do 75,09%. Udio proteina iznosi 19,78% do 21,33% odnosno, izraženo na suhu tvar 740,67 gkg-1 do 782,71 gkg-1. Količina masti kreće se u rasponu od 4,31 gkg-1 do 35,72 gkg-1, također izraženo na suhu tvar. Omjer omega-6 i omega-3 masnih kiselina je u preporučenom odnosu (1:1), s jednim izuzetkom (8,15:1). Omjer PUFA/SFA kreće se od 0,85 do 1,67. Vrijednosti parametara za boju (L*, a*, b*) pokazuju da je prsno mišićje jarebica kamenjarki tamnije boje nego li kod većine uspoređenih vrsta divljači, crvenije te žućkaste boje.
Abstract (english)
Rock partridge (Alectoris graeca) is a member of Polish coke. From several representatives of the genus Alectoris, only the rock partridge is indigenous to us. The content of water, protein, fat, fatty acid composition and color were investigated in the chest muscle of rock partridges. The mean value of water in chest muscle rock partridge ranges from 71,83% to 75,09%. Protein content was 19,78% and 21,33% respectively, expressed as dry matter 740,67 gkg-1 to 782,71 gkg-1. The amount of fatis is in the range od 4,34 gkg-1 to 35,72 gkg-1, expressed as dry matter. The ratio of omega-6 and omega-3 fatty acids in relation to the recommended (1:1), with one exception (8,15:1). The ratio of PUFA/SFA ranges from 0,85 to 1,67. Parameter values for the color (L*, a*, b*) show that the cheast muscle of the rock partridges is darker than most comparable game species, more red and yellow color.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:042339
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 11:14:03