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undergraduate thesis
ODREĐIVANJE KOLAGENA U RAZLIČITIM VRSTAMA MESA
Požega: Polytehnic in Pozega, 2018. urn:nbn:hr:112:250869
Kamenko, Vedrana
Polytehnic in Pozega

Institutional repository: Repository of Polytechnic in Pozega

Cite this document

Kamenko, V. (2018). ODREĐIVANJE KOLAGENA U RAZLIČITIM VRSTAMA MESA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:250869

Kamenko, Vedrana. "ODREĐIVANJE KOLAGENA U RAZLIČITIM VRSTAMA MESA." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:250869

Kamenko, Vedrana. "ODREĐIVANJE KOLAGENA U RAZLIČITIM VRSTAMA MESA." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:250869

Kamenko, V. (2018). 'ODREĐIVANJE KOLAGENA U RAZLIČITIM VRSTAMA MESA', Undergraduate thesis, Polytehnic in Pozega, accessed 15 July 2024, https://urn.nsk.hr/urn:nbn:hr:112:250869

Kamenko V. ODREĐIVANJE KOLAGENA U RAZLIČITIM VRSTAMA MESA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2018 [cited 2024 July 15] Available at: https://urn.nsk.hr/urn:nbn:hr:112:250869

V. Kamenko, "ODREĐIVANJE KOLAGENA U RAZLIČITIM VRSTAMA MESA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:112:250869

Metadata
TitleODREĐIVANJE KOLAGENA U RAZLIČITIM VRSTAMA MESA
Title (english)COLLAGEN DETERMINATION IN DIFFERENT MEAT SAMPLES
AuthorVedrana Kamenko
MentorValentina Obradović (mentor)
Committee memberStanko Zrinščak (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberHelena Marčetić (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2018-09-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Zadatak ovog rada je određivanje kolagena u 4 različite vrste mljevenog mesa. Kolagen se određivao u svinjetini, janjetini, govedini i mesu guske. Za analizu se koristila sumporna kiselina (H2SO4), DABA (dimetilbenzen aldehid), te kloramin (NH2Cl). Meso koje se koristilo za ovu analizu bilo je potvrđeno i provjereno od strane mentora, kao i svi ostali materijali koji su se koristili. Analiza se odrađivala na Sveučilištu u Krakowu, Poljoprivrednom fakultetu na odjelu Prehrambene tehnologije. Uzorci su pr ikupljani i analizirani u periodu od mjesec dana, iz razloga što se analiza provodila na 59 uzoraka mljevenog mesa. Svi analizirani uzorci prema Pravilniku o mesnim proizvodima (NN 131/2012) sadržavali odgovarajuću količinu kolagena.
Abstract (english)
Task of this paper is collagen determination in 4 different types of minced meat. Collagen was determined in pork, lamb and in goose and beef. For this analysis sulfuric acid (H2SO4), DABA (p-dimethylaminobenzaldehyde) and chloramin (NH2Cl) were used. Meat used for this analysis was confirmed and verified by the mentor, like other materials that were used. This analysis was done at the University of Agriculture in Krakow, Faculty of Food Technology. This analysis is conducted in period of one month, because it was taken 59 samples of minced meat. Each sample analyzed according to the Ordinance on Meat Products (NN 131/2012) contains an appropriate amount of collagen.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:250869
Study programmeTitle: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-10-05 07:41:24