Skip to main content
Home
About repository
Contact
PBF
Knjižnica PBF-a
EN
HR
Repository of the Faculty of Food Technology and Biotechnology
Browse
By Author
By Year
By Organizational unit
By Scientific field
By Object type
All documents
Advanced search
Upload
Search Term
Access restricted to students and staff of home institution
Request a copy
of the document
 
master's thesis
3
0
The influence of the composition of coatings for food products on chicken meat texture
Sven Karlović (2006)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Process Engineering
Laboratory for Unit Operations
Cite this item:
https://urn.nsk.hr/urn:nbn:hr:159:380209
Metadata
Title
Utjecaj sastava smjesa za oblaganje prehrambenih proizvoda na teksturu pilećeg mesa
Author
Sven Karlović
Mentor(s)
Damir Ježek (thesis advisor)
Abstract
U radu je na analizatoru teksture TA.HDPlus izvršena instrumentalna analiza 10 različitih smjesa za oblaganje prehrambenih proizvoda. Od teksturalnih parametara ispitivane su tvrdoća, čvrstoća, elastičnost, adhezivnost i žilavost. Istraživanje je pokazalo da najveću tvrdoću imaju smjese za oblaganje koje u sastavu sadrže Fibrex. Najveću čvrstoću imaju smjese kod kojih je u sastav dodan pektin. Kod ispitivanja adhezivnosti pokazalo se da adhezivnost raste porastom udjela rižinog škroba ili pektina u smjesi.
Keywords
hardness
toughness
elasticity
adhesivity
texture
analysis
chicken
sheathing
Parallel title (English)
The influence of the composition of coatings for food products on chicken meat texture
Granter
University of Zagreb
Faculty of Food Technology and Biotechnology
Lower level organizational units
Department of Process Engineering
Laboratory for Unit Operations
Place
Zagreb
State
Croatia
Scientific field, discipline, subdiscipline
BIOTECHNICAL SCIENCES
Food Technology
Study programme type
university
Study level
graduate
Study programme
Food Technology; specializations in: Food Engineering
Study specialization
Food Engineering
Academic title abbreviation
dipl. ing. preh. teh.
Genre
master's thesis
Language
Croatian
Defense date
2006-03-13
Parallel abstract (English)
In this study was conduct instrumental analysis of ten different coatings for sheathing of food products, on TA.HDPlus Texture Analyzer. Analysis was conducted for hardness, toughness, elasticity, adhesivity and brittleness. Research resulted in following conclusions: hardest coatings had Fibrex in their composition, toughest coatings had 15 g of pectin as one of the ingredients. Force of adhesivity grows larger with addition of rice starch or pectin.
Parallel keywords (Croatian)
tvrdoća
čvrstoća
elastičnost
adhezivnost
tekstura
oblaganje
piletina
Resource type
text
Access condition
Access restricted to students and staff of home institution
Terms of use
URN:NBN
https://urn.nsk.hr/urn:nbn:hr:159:380209
Committer
Valter Ilić