prikaz prve stranice dokumenta Razine polifosfata u trajnim i toplinski obrađenim kobasicama
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master's thesis
Razine polifosfata u trajnim i toplinski obrađenim kobasicama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:242585
Vraneš, Ines
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

Vraneš, I. (2012). Razine polifosfata u trajnim i toplinski obrađenim kobasicama (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:242585

Vraneš, Ines. "Razine polifosfata u trajnim i toplinski obrađenim kobasicama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:242585

Vraneš, Ines. "Razine polifosfata u trajnim i toplinski obrađenim kobasicama." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:242585

Vraneš, I. (2012). 'Razine polifosfata u trajnim i toplinski obrađenim kobasicama', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:242585

Vraneš I. Razine polifosfata u trajnim i toplinski obrađenim kobasicama [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:242585

I. Vraneš, "Razine polifosfata u trajnim i toplinski obrađenim kobasicama", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:242585

Metadata
TitleRazine polifosfata u trajnim i toplinski obrađenim kobasicama
Title (english)The level of polyphosphates in semi-dry and heat-treated sausages
AuthorInes Vraneš
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2012-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prehrambeni aditivi su tvari koje se koriste u industriji mesa tijekom proizvodnje kako bi se poboljšala senzorska svojstva, tekstura te produžio rok trajanja. U cilju postizanja tih svojstava kao aditivi se koriste polifosfati. Najveće dopuštene količine polifosfata izražene kao P2O5 (g/kg), u proizvodima od mesa određene su Pravilnikom o prehrambenim aditivima. Istraživanje je provedeno na 39 uzoraka fermentiranih i toplinski obrađenih kobasica s ciljem određivanja razine polifosfata u njima. Dobiveni rezultati pokazuju da pojedini uzorci sadrže količine više od Pravilnikom dopuštenih.
Abstract (english)
Food aditives arre substanced used in meat industry during the production of meat and meat products for the purpose of improving sensory properties, viability and shelf life of products. To achieve that properties, polyphosphates are used as additives in meat industry. Their application in meat products is limited and maximum permitted levels of polyphosphates (g/kg) are defined according to category of maet product in the Regulations on Food Aditives. In this investigation are used 39 samples of fermented and heat -treated sausages with goal of determination level of polyphosphates. Achieved results indicate that some samples contain higher levels of the Regulations maximum permitted.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:242585
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 on2017-05-09 08:28:37