Promjene na lignji (Logilo vulgaris) tijekom pohrane na ledu

undergraduate thesis

• Title (english): Changes of squid (Loligo vulgaris) during storage on ice
• Author: Ivana Rogulj
• 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: 2014-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

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.

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.

• Keywords: lignja; pohrana na ledu; promjene na svježini
• Keywords (english): squid; storage on ice; changes in freshness
• Language: croatian
• URN:NBN: urn:nbn:hr:159:314772
• 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: 2017-04-27 10:22:07