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master's thesis
Bioelektrička svojstva odmrznutog brancina skladištenog na -18°C sa fluktuacijom temperature
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:523640
Vidaković, Iva
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

Vidaković, I. (2012). Bioelektrička svojstva odmrznutog brancina skladištenog na -18°C sa fluktuacijom temperature (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:523640

Vidaković, Iva. "Bioelektrička svojstva odmrznutog brancina skladištenog na -18°C sa fluktuacijom temperature." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:523640

Vidaković, Iva. "Bioelektrička svojstva odmrznutog brancina skladištenog na -18°C sa fluktuacijom temperature." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:523640

Vidaković, I. (2012). 'Bioelektrička svojstva odmrznutog brancina skladištenog na -18°C sa fluktuacijom temperature', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:523640

Vidaković I. Bioelektrička svojstva odmrznutog brancina skladištenog na -18°C sa fluktuacijom temperature [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:523640

I. Vidaković, "Bioelektrička svojstva odmrznutog brancina skladištenog na -18°C sa fluktuacijom temperature", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:523640

Metadata
TitleBioelektrička svojstva odmrznutog brancina skladištenog na -18°C sa fluktuacijom temperature
Title (english)Bioelectrical properties of thawed sea bass stored at -18°C with fluctuations in temperature
AuthorIva Vidaković
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 country2012-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati bioelektričke parametre na odmrznutom brancinu skladištenom u smrznutom stanju 30 odnosno 90 dana na – 18 °C sa fluktuacijom i bez fluktuacije temperature. Fazni kut i impedancija mišićnog tkiva mjereni su na 35 uzoraka i to pri frekvencijama u rasponu od 100 Hz do 100 MHz. Visoke frekvencija mjerenja (iznad 1 MHz) korištene su kako bi se umanjio utjecaj anizotropije, inače izraženiji pri niskim frekvencijama. Rezultati su pokazali da se utjecaj anizotropije značajno smanjio povišenjem frekvencije kod mjerenja impedancije mišićnog tkiva, no ne i kod faznog kuta. Usporedbom sa fizikalno-kemijskim karakteristikama, skladištenje na – 18 ºC utječe na promjenu kvalitete brancina, pojedinih funkcionalnih (pH, sposobnosti vezanja vode, boja) i bioelektričkih parametara (impedancije i fazni kut), dok fluktuacija temperature ne utječe značajno na navedene karakteristike. Izmjeri električkih svojstava pri frekvencijama iznad 1 MHz nisu pouzdani pokazatelji razlika u kvaliteti smrznutih fileta kada uzorci ribe nisu smrznuti odmah nakon ulova.
Abstract (english)
The aim of this study was to investigate the bioelectrical parameters in thawed sea bass stored in a frozen state for 30 and 90 days at -18 °C with and without temperature fluctuations. Phase angle and impedance of muscle tissue were measured in 35 samples at frequencies ranging from 100 Hz to 100 MHz. High frequencies (above 1 MHz) were used to diminish the impact of anisotropy, which is more expressed at low frequencies. Results showed that the effect of anisotropy at elevated frequency is significantly reduced in impedance measurements, but not in phase angle. Comparing with the physico-chemical characteristics, storage at - 18 °C changes the quality of bass, some functional (pH, water binding capacity, color) and bioelectric parameters (impedance and phase angle), while temperature fluctuations do not significantly affect these characteristics. Measurement of electrical properties at frequencies above 1 MHz is not a reliable indicator of differences in quality of frozen fish fillets when samples are not frozen immediately after catch.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:523640
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 09:25:15