Određivanje na brzo zamrznutom mišićju brancina (Dicentrarchus lubrax) bioelektričnom impedancijom

master's thesis

• Title (english): Determinig characteristics on fast freze sea bass (dicentrarchus labrax) muscle using bioelectrcal impedance analysis
• Author: Kristina Putrić
• Mentor: Tomislav Petrak (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: 2005-07-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada je bio ispitati utjecaj jednostrukog i dvostrukog brzog zamrzavanja mišićnog tkiva brancina (Dicentrarchus labrax) na fizikalne i električke parametre. Mjereni su fizikalni parametri: aktivitet vode, sposobnost vezanja vode i pH. Električka mjerenja vršena su u frekvencijskom rasponu od 100 Hz do 1 MHz pomoću uređaja HP RLC Meter 4284A, pri čemu su izmjerene rezistencija i reaktancija. Rezultati su pokazali da kod fizikalnih parametara (aktivitet vode i sposobnost vezanja vode) postoje razlike u vrijednostima svježih i zamrznutih uzoraka. Rezultati električkih mjerenja su pokazali da na frekvenciji od 50 kHz postoje razlike za sve električke parametre ako se uspoređuju svježi i zamrznuti uzorci, dok te razlike ne postoje nakon prvog i drugog zamrzavanja.

Abstract (english)

The aim of this work was to investigate the influence of single and double fast freezing on physical and electrical parameters of Sea bass (Dicentrarchus labrax). Physical parameters: water activity, the ability of water binding and pH-value were measured. The electrical measurements, resistance and reactivity were performed in the frequency range from 100 Hz to 1MHz with the HP RLC Meter 4284A instrument. The results show that there are differences in values of physical parameters between fresh and frozen samples. The results of electrical measurements show that at frequency of 50 kHz there are differences for all electrical parameters, if fresh samples with samples after fast freezing are compared, although there are no differences after first and second fast freezing.

• Keywords: brzo zamrzavanje; bioelektrička impedancija; brancin (Dicentrarchus labrax)
• Keywords (english): fast freezing; bioelectrical impedance; sea bass (Dicentrarchus labrax)
• Language: croatian
• URN:NBN: urn:nbn:hr:159:300161
• 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: 2017-09-13 11:36:14