Reološka i teksturalna svojstva jaja obogaćena omega-3 masnim kiselinama

master's thesis

• Title (english): Rheological and textural properties of eggs enriched omega-3 fatty acids
• Author: Sanja Čeko
• Mentor: Sanja Vidaček (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2011-11-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Poznavanje reoloških svojstava namirnica nužno je za pravilno vođenje tehnoloških procesa i određivanje osnovnih značajki proizvoda. Temeljni cilj istraživanja je utvrditi utjecaj dodatka 3 % i 4 % omega-3 masnih kiselina u krmnim smjesama na reološka i teksturalna svojstva žumanjka. Žumanjak s 3 % omega-3 masnih kiselina pokazao je najveći pad viskoziteta u odnosu na ostale ispitivane uzorke. Žumanjak s 4 % omega-3 masnih kiselina pokazao je najmanju viskoznost.

Abstract (english)

Knowledge about rheological properties of food is necessary to conduct technology processes and determination of basic product characteristic.The fundamental goal of this study was to determine the influence of addition of 3% and 4% omega-3 fatty acids in the feed mixtures on the rheological and textural properties of egg yolk. Egg yolk with 3% omega-3 fatty acids showed the largest decrease in viscosity compared to other tested samples. Egg yolk with 4% omega-3 fatty acids showed the lowest viscosity.

• Keywords: žumanjak; viskoznost; tekstura; omega-3 masna kiselina
• Keywords (english): egg yolk; viscosity; texture; omega 3- fatty acids
• Language: croatian
• URN:NBN: urn:nbn:hr:159:907649
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-01 09:39:39