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undergraduate thesis
HISTAMIN U RIBI I RIBLJIM PROIZVODIMA
Požega: Polytehnic in Pozega, 2021. urn:nbn:hr:112:822336
Hodžić, Vanesa
Polytehnic in Pozega

Institutional repository: Repository of Polytechnic in Pozega

Cite this document

Hodžić, V. (2021). HISTAMIN U RIBI I RIBLJIM PROIZVODIMA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:822336

Hodžić, Vanesa. "HISTAMIN U RIBI I RIBLJIM PROIZVODIMA." Undergraduate thesis, Polytehnic in Pozega, 2021. https://urn.nsk.hr/urn:nbn:hr:112:822336

Hodžić, Vanesa. "HISTAMIN U RIBI I RIBLJIM PROIZVODIMA." Undergraduate thesis, Polytehnic in Pozega, 2021. https://urn.nsk.hr/urn:nbn:hr:112:822336

Hodžić, V. (2021). 'HISTAMIN U RIBI I RIBLJIM PROIZVODIMA', Undergraduate thesis, Polytehnic in Pozega, accessed 10 May 2024, https://urn.nsk.hr/urn:nbn:hr:112:822336

Hodžić V. HISTAMIN U RIBI I RIBLJIM PROIZVODIMA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2021 [cited 2024 May 10] Available at: https://urn.nsk.hr/urn:nbn:hr:112:822336

V. Hodžić, "HISTAMIN U RIBI I RIBLJIM PROIZVODIMA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:112:822336

Metadata
TitleHISTAMIN U RIBI I RIBLJIM PROIZVODIMA
Title (english)HISTAMINE IN FISH AND FISH PRODUCTS
AuthorVanesa Hodžić
MentorValentina Obradović (mentor)
Committee memberMaja Ergović Ravančić (predsjednik povjerenstva)
Committee memberValentina Obradović (član povjerenstva)
Committee memberStanko Zrinščak (član povjerenstva)
GranterPolytehnic in Pozega
Požega
Defense date and country2021-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kako se životni stil mijenja godinama, tako je zdrava prehrana doživjela svoj vrhunac. Radi zdravih masti i proteina preporučuje se konzumacija plave ribe minimalno 2 puta na tjednoj bazi. No uz svoje prednosti, konzumacija ribe i ribljih proizvoda donesla je i brojne slučajeve trovanja. Razlog trovanja je nastanak histamina kao posljedica aktivnosti bakterija i loših uvjeta skladištenja. Stoga se velika važnost pridodaje poznavanju HACCP sustava te odgovornom pristupu prilikom lova, obrade i prerade ribe i ribljih proizvoda. Cilj ovog rada je analizirati 20 ribljih proizvoda koji se nalaze na tržištu Republike Hrvatske pomoću tekućinske kromatografije visoke djelotvornosti te provjeriti da li zadovoljavaju kriterije izdane od strane zakonodavstva Europske Unije. Svi ispitani uzorci pokazali su zadovoljavajuće rezultate.
Abstract (english)
As the lifestyle changes over the years, so a healthy diet has reached its peak. For healthy fats and proteins, it is recommended to consume blue fish at least 2 times a week. But in addition to its benefits, the consumption of fish and fish products has brought numerous cases of poisoning. The cause of poisoning is the formation of histamine as a result of bacterial activity and poor storage conditions. Therefore, great importance is attached to the knowledge of the HACCP system and a responsible approach to hunting and processing of fish and fish products. The aim of this paper is to analyze 20 fish products on the market of the Republic of Croatia using high performance liquid chromatography and to check whether they meet the criteria issued by the legislation of the European Union. All tested samples showed satisfactory results
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:112:822336
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 on2022-10-06 07:44:16