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master's thesis
Kvaliteta mesa konzumnog šarana iz automatiziranog intenzivnog sustava uzgoja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:606630
Padarčić, Marina
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

Padarčić, M. (2013). Kvaliteta mesa konzumnog šarana iz automatiziranog intenzivnog sustava uzgoja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:606630

Padarčić, Marina. "Kvaliteta mesa konzumnog šarana iz automatiziranog intenzivnog sustava uzgoja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:606630

Padarčić, Marina. "Kvaliteta mesa konzumnog šarana iz automatiziranog intenzivnog sustava uzgoja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:606630

Padarčić, M. (2013). 'Kvaliteta mesa konzumnog šarana iz automatiziranog intenzivnog sustava uzgoja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:606630

Padarčić M. Kvaliteta mesa konzumnog šarana iz automatiziranog intenzivnog sustava uzgoja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 November 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:606630

M. Padarčić, "Kvaliteta mesa konzumnog šarana iz automatiziranog intenzivnog sustava uzgoja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:606630

Metadata
TitleKvaliteta mesa konzumnog šarana iz automatiziranog intenzivnog sustava uzgoja
Title (english)Meat quality of common carp from automated intensive production
AuthorMarina Padarčić
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 country2013-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu je ispitana kvaliteta mesa konzumnog šarana (Cyprinus carpio L.) iz automatiziranog sustava uzgoja. Kemijski sastav mesa šarana značajno varira ovisno o načinu hranidbe, spolu i dijelu tijela. Automatiziran intenzivan uzgoj šarana uz automatsko hranjenje kompletnim smjesama, praćenje parametara ribnjaka, pravilnom dnevnom hranidbom i redovitim obrađivanjem ribnjaka rezultirati će kontroliranim kemijskim sastavom mesa. Stoga je svrha ovog rada utvrditi prehrambenu vrijednost mesa šarana uzgojenog automatiziranim intenzivnim načinom uzgoja, određujući osnovni kemijski sastav, sastav masnih kiselina i udio esencijalnih aminokiselina. Iz dobivenih rezultata možemo zaključiti da je udio masti u mesu šarana relativno nizak, omjer Ω-3 i Ω-6 masnih kiselina povoljan, te da je šaran dobar izvor visokovrijednih proteina povoljnog aminokiselinskog sastava.
Abstract (english)
Meat quality of common carp (Cyprinus carpio L.) from automated intensive production system has been analized in this study. Chemical composition of carp meat significantly varies depending on feeding, gender and part of body. Automated intensive production system includes feeding with complete peleted feed, monitoring of enviroment parameters, regular feeding frequency and fish pond hygiene and results in controled chemical composition of carp meat. Therefore, aim of this study is to determine nutritive value of carp meat from automated intensive production system, results of chemical composition, fatty acid and essential amino acid composition analysis show that fat content is low, favorable Ω-3/Ω-6 ratio and that carp meat is very good source of valuable proteins with very good aminoacid composition.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:606630
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 on2017-05-05 10:45:48