Proizvodnja djevičanskog maslinovog ulja

undergraduate thesis

• Title (english): Virgin olive oil production
• Author: Ana-Marija Filipović-Grčić
• Mentor: Dubravka Škevin (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Oil and Fat Technology); Zagreb
• Defense date and country: 2012-06-29, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Djevičansko maslinovo ulje nutritivno je visokovrijedan proizvod koji se dobiva preradom maslina isključivo mehaničkim postupcima. Cilj ovog rada bio je pratiti proizvodnju ulja te odrediti osnovne parametre kvalitete proizvedenog ulja. Dobiveni rezultati osnovnih parametara kvalitete djevičanskog maslinovog ulja, udio slobodnih masnih kiselina te peroksidni broj, ukazuju da prilikom proizvodnje i skladištenja ulja nije došlo do značajnijeg hidrolitičkog ili oksidacijskog kvarenja. Senzorska analiza je pokazala da ulje nema niti jednu manu, dok su voćnost, gorčina i pikantnost srednje izraženi. Uspoređujući dobivene parametre kvalitete sa granicama koje su propisane važećim Pravilnikom o uljima od ploda i komine maslina, ovo se ulje može svrstati u kategoriju ekstra djevičansko maslinovo ulje.

Abstract (english)

Virgin oil is highly valuable nutritional product processed only by mechanical means. The goal of this study was to monitor oil producing and determine basic qality parameters Free fatty acids and peroxide number indicated that during the production and storage of oil there was no significant hydrolitic or oxidative deterioration. Organoleptic analysis revealed that the oil doesn´t have defects, and fruit flavour, bitterness and medium piquancy are moderate expressed. Comparing the obtained quality parameters with the national legislative, this oil can be classified as extra virgin olive oil.

• Keywords: djevičansko maslinovo ulje; proizvodnja; osnovni parametri kvalitete; senzorske analize
• Keywords (english): virgin olive oil; production; determine basic parameters of quality; organoleptic analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:321972
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-12 10:41:48