Skip to main content
Home
About repository
Contact
PBF
Knjižnica PBF-a
EN
HR
Repository of the Faculty of Food Technology and Biotechnology
Browse
By Author
By Year
By Organizational unit
By Scientific field
By Object type
All documents
Advanced search
Upload
Search Term
Access restricted to students and staff of home institution
Request a copy
of the document
 
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
Cite this item:
https://urn.nsk.hr/urn:nbn:hr:159:314772
Metadata
Title
Promjene na lignji (Logilo vulgaris) tijekom pohrane na ledu
Author
Ivana 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.
Keywords
squid
storage on ice
changes in freshness
Parallel title (English)
Changes of squid (Loligo vulgaris) during storage on ice
Granter
University of Zagreb
Faculty of Food Technology and Biotechnology
Lower level organizational units
Department of Food Engineering
Laboratory for Meat and Fish Technology
Place
Zagreb
State
Croatia
Scientific field, discipline, subdiscipline
BIOTECHNICAL SCIENCES
Food Technology
Study programme type
university
Study level
undergraduate
Study programme
Food Technology
Academic title abbreviation
univ. bacc. ing. techn. aliment.
Genre
undergraduate thesis
Language
Croatian
Defense date
2014-07-09
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 type
text
Access condition
Access restricted to students and staff of home institution
Terms of use
URN:NBN
https://urn.nsk.hr/urn:nbn:hr:159:314772
Committer
Valter Ilić