Utjecaj vrste kiseline na fizikalno kemijske i organoleptičke karakteristike marinirane ribe

undergraduate thesis

• Title (english): Influence of type of acid on physico chemical and organoleptic characteristics of marinated fish
• Author: Kristina Knezović
• 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: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je odrediti promjene koje se događaju na mesu filetirane srdele marinirane u dvije različite salamure s octenom i s limunskom kiselinom. Za ispitivanje su se koristile fizikalno-kemijske metode (određivanje boje, udjela vode, NaCl-a, pH, kalo) i ocjenjivanje senzorskih promjena. Dobiveni rezultati su pokazali da različite kiseline (octena i limunska kiselina) nisu značajno utjecale na fizikalno-kemijske karakteristike srdele prvi dan mariniranja, ali trećeg dana mariniranja došlo je do promjene pH vrijednosti koja je niža kod uzoraka srdela mariniranih u limunskoj kiselini od onih mariniranih u octenoj kiselini. Organoleptička procjena pokazala je da su za konzumaciju bolji uzorci srdele marinirane u limunskoj kiselini od onih mariniranih u octenoj kiselini.

Abstract (english)

The aim of this study was to determine the changes that occur in meat filleting sardines marinated in two different brines with acetic and citric acid. For testing were used physico-chemical methods (determination of color, concentration of water, concentration of NaCl, determination of pH, weight loss) and evaluation of sensory changes. The results showed that different acids (acetic acid and citric acid) did not significantly affect the physico-chemical characteristics of sardines measured on the first day of marinating, but on the third day, there was a change in the pH value which is lower in samples of sardines marinated in citric acid than in samples marinated in acetic acid. Sensory evaluation showed that the samples of sardines marinated in citric acid are better for consumption than samples of sardines marinated in acetic acid.

• Keywords: marinirana riba; octena kiselina; limunska kiselina; fizikalno-kemijske i organoleptičke karakteristike
• Keywords (english): marinated fish; citric acid; acetic acid; physico-chemical and organoleptic characteristics
• Language: croatian
• URN:NBN: urn:nbn:hr:159:994261
• 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: Access restricted to students and staff of home institution
• Created on: 2017-04-25 14:02:39