Access restricted to students and staff of home institution
undergraduate thesis
9   1
Changes of squid (Loligo vulgaris) during storage on ice
Ivana Rogulj (2014)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology
Metadata
TitlePromjene na lignji (Logilo vulgaris) tijekom pohrane na ledu
AuthorIvana Rogulj
Mentor(s)Sanja Vidaček (thesis advisor)
Abstract
Cilj ovog rada je bio ispitati promjene koje se događaju na mišićnom tkivu lignji skladištenih u hladnjaku na temperaturi +4 °C. Analiza se provodila kroz 15 dana na 15 uzoraka lignji. Za ispitivanje su se koristile fizikalno-kemijske metode, a određivali su se: boja, parametri teksture, topljivost proteina i organoleptičke karakteristike. Bilo je potrebno odrediti jesu li ove metode pouzdane ili ne za određivanje kvalitete lignji kod pohrane na ledu. Rezultati istraživanja pokazuju da su navedene metode pouzdane, osim parametara teksture i stupnja žute boje mesa (b*), te da se tijekom skladištenja javljaju promjene na svježini i kvaliteti mesa lignje.
Keywordssquid storage on ice changes in freshness
Parallel title (English)Changes of squid (Loligo vulgaris) during storage on ice
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Lower level organizational unitsDepartment of Food Engineering
Laboratory for Meat and Fish Technology
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2014-07-09
Parallel abstract (English)
The aim of this study was to investigate the changes that occur in the muscle tissue of squid stored in a refrigerator at +4 °C. The analysis was carried out for 15 days at 15 samples of squid. In this research we were using physico-chemical methods. We determinated: color, texture parameters, the solubility of the protein and organoleptic characteristics. It was necessary to determine whether methods reliable or not to determine the quality of squid in storage on ice. The results show that these methods are reliable, except teksture parameters and degree of yellow flesh (b*), and during storage are visible changes in the freshness and meat quality of squid.
Parallel keywords (Croatian)lignja pohrana na ledu promjene na svježini
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:159:314772
CommitterValter Ilić