Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature

master's thesis

• Title (english): Bioelectrical properties of thawed sea bass stored at -18 ºC with fluctuations in temperature
• Author: Doris Udovičić
• Mentor: Helga Medić (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: 2010-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je ispitati bioelektričke parametre na odmrznutom brancinu skladištenom 30 dana na – 18 ºC s fluktuacijom i bez fluktuacije temperature, te usporediti ih s fizikalno – kemijskim karakteristikama. Električka mjerenja vršena su u rasponu od 100 Hz do 1 MHz, a mjereni su fazni kut i impedancija mišićnog tkiva na 21 uzorku. Rezultati su pokazali da skladištenje na –18 ºC kroz 30 dana utječe na promjenu kakvoće brancina, odnosno na smanjenje njegovih funkcionalnih (smanjenje topivosti proteina, smanjenje sposobnosti vezanja vode) i organoleptičkih (povećanje oksidacije masti) svojstava što je mjerljivo i bioelektričkim parametrima. Fluktuacija temperature ne utječe značajno na nijednu od navedenih karakteristika. Fazni kut je pogodniji za utvrđivanje strukturalnih promjena mišićnog tkiva, a impedancijom se mogu bolje opisati svojstva otopina topljivih proteina.

Abstract (english)

The aim of this study was to investigate the bioelectrical parameters of thawed sea bass stored 30 days at – 18 ºC with no fluctuations and fluctuations in temperature, and compare them with physical-chemical properties. Electrical measurements were performed in the range between 100 Hz to 1 MHz, and measured the phase angle and impedance of 21 muscle tissue samples. The results showed that storage at - 18 º C for 30 days affects the quality of sea bass and it reduces its functional (protein solubility and water binding capacity) and organoleptic (increase fat oxidation) properties that can also be measurable by bioelectrical parameters. Fluctuations in temperature does not significantly influence any of these characteristics. The phase angle is more apropriate for determining structural changes in muscle tissue, and impedance can be better to describe properties of solutions of soluble proteins.

• Keywords: brancin (Dicentrarchus labrax); smrzavanje; fluktuacija temperature; impedancija; fazni kut
• Keywords (english): sea bass (Dicentrarchus labrax); freezing; fluctuations in temperature; phase angle; impedance
• Language: croatian
• URN:NBN: urn:nbn:hr:159:612617
• 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: 2017-08-25 07:51:34