Utjecaj ekstrakata začinskog bilja na oksidaciju masti tijekom skladištenja sous vide pripremljenog lososa

master's thesis

• Title (english): Influence of herb extracts on lipid oxidation during storage of sous vide prepared salmon
• Author: Katarina Pehar
• Mentor: Tibor Janči (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: 2019-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Riba je odavno poznata kao vrijedan izvor nutrijenata. Međutim, lipidi mišića ribe su zbog visokog sadržaja polinezasićenih masnih kiselina, izrazito podložni oksidaciji. Cilj ovog rada je utvrditi utjecaj prirodnih antioksidansa prisutnih u ekstraktima začinskog bilja i duljine skladištenja na oksidaciju lipida uzoraka lososa, udio lipida, boju fileta te gubitak mase. Mjerenja su provedena na 40 uzoraka lososa tijekom 15 dana skladištenja na temperaturi od 4˚C. Uzorci su pripremljeni sous-vide metodom, vakuumirani i tretirani otopinama ekstrakata lavande, kadulje, mente i ružmarina. Rezultati ukazuju na to da ekstrakti začinskog bilja nemaju značajan utjecaj na udio lipida lososa i gubitak mase. Skladištenje i termička obrada utječu na a* i L* parametre boje. Niske TBA vrijednosti dokazuju antioksidativno djelovanje primijenjenih začina.

Abstract (english)

Fish has long been known as a valuable source of nutrients. However, due to the high content of polyunsaturated fatty acids, fish muscle lipids are highly susceptible to oxidation. The aim of this study is to determine the effect of natural antioxidants present in herb extracts and storage lengths on the lipid oxidation of salmon samples, lipid content, color of the fish and drip loss. Measurements were made on 41 salmon samples over 15 days of storage at 4 ° C. Samples were prepared by the sous-vide method, vacuumed and treated with lavender, sage, mint and rosemary extracts. The results indicate that herb extract has no significant effect on salmon lipid content and weight loss. Storage and thermal processing affect the color parameters. Low TBA values prove the antioxidant effect of the spices used.

• Keywords: losos; oksidacija lipida; sous-vide; začinsko bilje
• Keywords (english): Salmon; lipid oxidation; sous-vide; herb
• Language: croatian
• URN:NBN: urn:nbn:hr:159:345071
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2020-02-13 12:38:49