Utjecaj toplinske obrade na fizikalno kemijska svojstva srdele (Sardina pilchardus)

master's thesis

• Title (english): The effect of different heat treatments on physico-chemical parameters in sardines (Sardina pilchardus)
• Author: Marijana Fiket
• 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: 2015-12-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Riba se često promovira kao zdrav izvor u ljudskoj prehrani zbog svojeg sastava, najviše zbog visokog sadržaja hranjivih tvari kao što su n-3 polinezasićene masne kiseline. Određen je učinak različitih termičkih obrada, odnosno kuhanja u vodi i mikrovalnoj pećnici, na gubitke na masi, pH, boju, aktivitet vode, ukupne proteine i masti i sastav masnih kiselina u srdeli. U srdeli kuhanoj u mikrovalnoj pećnici određeni su manji gubitci na masi, a pH se povećao prilikom obje termičke obrade. Termičke obrade utjecale su na boju srdele, povećanjem svjetline i žute boje, dok na aktivitet vode nisu imale utjecaja. Kuhanje u mikrovalnoj pećnici se pokazao kao bolji izbor od kuhanja u vrućoj vodi u odnosu na udio ukupnih proteina i masti. Kuhanjem u mikrovalnoj pećnici dobiva se srdela bolje nutritivne kvalitete i osiguravanje EPA+DHA dnevnog unosa manjom količinom ribe.

Abstract (english)

Fish is often promoted as a healthy source in human diet due to its composition, mainly the high content of nutrients such as n-3 polyunsaturated fatty acids. The effect of different heat treatments i.e. boiling in water and microwave, on cooking losses, pH, colour, water activity, total protein and fat contents and fatty acid composition in sardines was studied. The microwaved sardines showed less cooking losses and the pH increased for both heat treatments. The applied heat treatments affected the colour of sardines, increasing lightness and yellowness. The water activity of sardines was not influenced by any of the applied treatments. The microwave revealed to be a better treatment compared with the boiling water also in what concerns the total fat and protein contents. The microwave treatment is recommended as the best cooking method for presenting high quality cooked sardines and assuring EPA+DHA daily intake with a smaller portion of fish.

• Keywords: fizikalno kemijska svojstva; masne kiseline; mikrovalovi; vruća voda; srdela
• Keywords (english): boiling water; fatty acids; microwaves; physico-chemical parameters and sardines
• Language: english
• URN:NBN: urn:nbn:hr:159:313441
• 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: Access restricted to students and staff of home institution
• Created on: 2017-04-27 10:26:15