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master's thesis
Stabilizacija pileće masti sa antioksidansima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:200683
Mutić, Jelena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Food Engineering

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Mutić, J. (2020). Stabilizacija pileće masti sa antioksidansima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:200683

Mutić, Jelena. "Stabilizacija pileće masti sa antioksidansima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:200683

Mutić, Jelena. "Stabilizacija pileće masti sa antioksidansima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:200683

Mutić, J. (2020). 'Stabilizacija pileće masti sa antioksidansima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 22 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:200683

Mutić J. Stabilizacija pileće masti sa antioksidansima [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:200683

J. Mutić, "Stabilizacija pileće masti sa antioksidansima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:200683

Metadata
TitleStabilizacija pileće masti sa antioksidansima
Title (english)Stabilization of Chicken Fat with Antioxidants
AuthorJelena Mutić
MentorTihomir Moslavac (mentor)
MentorAnte Lončarić (komentor)
MentorDaniela Paulik (pomoć pri izradi, neposredni voditelj)
Committee memberAntun Jozinović (predsjednik povjerenstva)
Committee memberTihomir Moslavac (član povjerenstva)
Committee memberAnte Lončarić (član povjerenstva)
Committee memberStela Jokić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Food Engineering)
Osijek
Defense date and country2020-10-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U sastavu većine namirnica koje se svakodnevno konzumiraju nalaze se masti. Oksidacija lipida predstavlja glavni problem u animalnim mastima. Oksidacija lipida prouzrokuje važnu promjenu kemijskih, nutritivnih i senzorskih svojstava. Mast podliježe oksidaciji tijekom proizvodnje, skladištenja i toplinske obrade. Cilj ovog rada bio je istražiti utjecaj dodatka prirodnih antioksidanasa (ekstrakt zelenog čaja, ekstrakt rtanjskog čaja, kofeinska kiselina, ružmarinska kiselina, alfa tokoferol, mješavina tokoferola, ekstrakt kadulje, ekstrakt ružmarina tip Oxy'Less® CS) i sintetskog antioksidansa (TBHQ) na promjenu oksidacijske stabilnosti svježe pileće masti. Oksidacijska stabilnost, sa i bez dodanog antioksidansa, ispitivana je primjenom testa ubrzane oksidacije ulja Schaal Oven testom na 63 °C. Rezultati ispitivanja pokazuju da se primjenom sintetskog antioksidansa TBHQ i ekstrakta ružmarina postigla najbolja zaštita pileće masti od oksidacijskog kvarenja.
Abstract (english)
The majority of food that is consumed daily contains fats. Lipid oxidation is a major problem in animal fats. Lipid oxidation it is the cause of important deteriorative changes in their chemical, nutritional and sensory properties. Fat is a subject of oxidation during the production, storage and heat treatment. The aim of this master thesis is to researched the effect of natural antioxidants (green tea extract, rtanj tea extract, caffeic acid, rosemaric acid, alpha tocopherol, mixture tocopherol, sage extract, rosemary extract type Oxy'Less® CS) and synthetic antioxidants (TBHQ) on the oxidative stability of fresh chicken fats. The oxidative stability, with or without added antioxidant, was evaluated using the Schaal Oven test, which is an accelerated oxidation of oil at 63 °C. The results showed that applied synthetic antioxidant TBHQ and rosemary extract type Oxy'Less® CS achieved the best protection of chicken fat from oxidative spoilage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:200683
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 conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2020-12-18 09:14:07