Istraživanje kvalitete smrznutih lignji na hrvatskom tržištu

undergraduate thesis

• Title (english): Ouality research of frozen squids on Croatian market
• Author: Jelena Pleša Šoštarić
• 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: 2017-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti kemijski sastav i fizikalne osobine koje utječu na kvalitetu i organoleptička svojstva uzoraka smrznutih lignji (Loligo gahi) nekoliko proizvođača prikupljenih u hrvatskim trgovinama. Tijekom ispitivanja, određen je kemijski sastav uzoraka (udio vode, udio proteina, udio masti) te je provedeno ispitivanje pH vrijednosti, koncentracije malondialdehida, sposobnosti vezanja vode i gubitka na masi tijekom kuhanja kao pokazatelja promjena tijekom smrzavanja i skladištenja namirnice. Rezultati analize su pokazali niži udio proteina i viši udio masti i vode od rezultata navedenih u literaturi. Usporedba rezultata dobivenih ispitivanjem fizikalno kemijskih promatranih uzoraka može upućivati na postojanje razlike u kvaliteti smrznutih lignji na hrvatskom tržištu. Uzrok razlike u kvaliteti može biti razlika provedbi smrzavanja, periodu skladištenja i uvjetima skladištenja.

Abstract (english)

The aim of this study was to investigate the physico-chemical properties that effect the quality of frozen squids (Loligo gahi) sampled from Croatian supermarkets . Analysis of chemical composition was carried out by determination of moisture, fat, and protein. Physical properties were evaluated by analysis of water holding capacity, pH measurement, TBA test and measurment of cooking loss as indicators of changes of meat quality during freezing process and storage. The resultes showed lower protein content and higher fat content than those represented in references. The difference in obtained results of physico-chemical properties can be related to different freezing process conduction, storage condition and duration.

• Keywords: kemijski sastav; lignja; smrzavanje
• Keywords (english): chemical composition; freezing; squid
• Language: croatian
• URN:NBN: urn:nbn:hr:159:562442
• 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: Open access
• Created on: 2017-09-26 08:18:49