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master's thesis
Utvrđivanje udjela kolagena kao pokazatelja kvalitete kobasica
Zagreb: University of Zagreb, Faculty of Veterinary Medicine, 2018. urn:nbn:hr:178:869084
Peinović, Lovran
University of Zagreb
Faculty of Veterinary Medicine
Department of Hygiene and Technology of Foodstuffs

Institutional repository: Repository of Faculty of Veterinary Medicine

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Peinović, L. (2018). Utvrđivanje udjela kolagena kao pokazatelja kvalitete kobasica (Master's thesis). Zagreb: University of Zagreb, Faculty of Veterinary Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:178:869084

Peinović, Lovran. "Utvrđivanje udjela kolagena kao pokazatelja kvalitete kobasica." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2018. https://urn.nsk.hr/urn:nbn:hr:178:869084

Peinović, Lovran. "Utvrđivanje udjela kolagena kao pokazatelja kvalitete kobasica." Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, 2018. https://urn.nsk.hr/urn:nbn:hr:178:869084

Peinović, L. (2018). 'Utvrđivanje udjela kolagena kao pokazatelja kvalitete kobasica', Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, accessed 07 May 2024, https://urn.nsk.hr/urn:nbn:hr:178:869084

Peinović L. Utvrđivanje udjela kolagena kao pokazatelja kvalitete kobasica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Veterinary Medicine; 2018 [cited 2024 May 07] Available at: https://urn.nsk.hr/urn:nbn:hr:178:869084

L. Peinović, "Utvrđivanje udjela kolagena kao pokazatelja kvalitete kobasica", Master's thesis, University of Zagreb, Faculty of Veterinary Medicine, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:178:869084

Metadata
TitleUtvrđivanje udjela kolagena kao pokazatelja kvalitete kobasica
Title (english)Determination of Collagen Fraction as a Quality Sausage Indicator
AuthorLovran Peinović
MentorŽeljka Cvrtila (mentor)
MentorJelka Pleadin (mentor)
Committee memberLidija Kozačinski (predsjednik povjerenstva)
Committee memberJelka Pleadin (član povjerenstva)
Committee memberŽeljka Cvrtila (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Veterinary Medicine
(Department of Hygiene and Technology of Foodstuffs)
Zagreb
Defense date and country2018-03-02, Croatia
Scientific / art field,
discipline and subdiscipline		BIOMEDICINE AND HEALTHCARE
Veterinary Medicine
Abstract
Cilj ovoga rada je bio utvrditi udio kolagena te omjer kolagena i bjelančevina mesa kao značajnog kriterija kvalitete kobasica iz skupina trajnih i toplinski obrađenih kobasica pri čemu je utvrđen udio kolagena (bjelančevine vezivnog tkiva) i ukupnih bjelančevina standardnim akreditiranim metodama (spektrofotometrijska metoda HRN ISO 3496:1999 za određivanje hidroksiprolina/kolagena i titracijska metoda HRN ISO 937:1999 za određivanje ukupnih bjelančevina). U radu je analizirano ukupno 77 uzoraka od kojih je 31 uzorak trajnih kobasica, 7 uzoraka obarenih kobasica, 13 uzoraka polutrajnih kobasica, 17 uzoraka kobasica od mesa u komadima te 9 uzoraka kuhanih kobasica. Za trajne je kobasice prosječna količina ukupnih bjelančevina iznosila 19,59%, za obarene kobasice 11,98%, za polutrajne kobasice 13,18%, za kobasice od mesa u komadima 14,16%, a za kuhane kobasice 9,80%. Od ukupno pretaženih uzoraka (N=77) samo jedan uzorak nije zadovoljio odredbe Pravilnika (ANON. 2012.). 42
Abstract (english)
The aim of this paper was to determine the collagen fraction and the ratio of collagen and meat protein as a significant quality criterion of sausages from groups of dry and thermally treated sausages, whereby the percentage of collagen (protein binding) and total protein was determined by standard accredited methods (spectrophotometric method HRN ISO 3496: 1999 for determination of hydroxyproline / collagen and titration method HRN ISO 937: 1999 for determination of total proteins). In this paper a total of 77 samples were analyzed, out of which 31 were samples of dry sausages, 7 samples of coated sausages, 13 samples of semi-dry sausages, 17 samples of meat sausages in pieces and 9 samples of cooked sausages. For dry sausages, the average amount of total protein was 19,59%, 11,98% for coated sausages, 13,18% for semi-dry sausages, 14,16% for meat sausages in pieces, and for 9,80% for boiled sausages. Of the total number of samples transposed (N = 77), only one sample did not comply with the provisions of the Ordinance (ANON. 2012.). 43
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:178:869084
Study programmeTitle: Veterinary Medicine
Study programme type: university
Study level: integrated undergraduate and graduate
Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-07-23 12:32:35