Utjecaj tretmana ozonom na parametre kvalitete srdele tijekom skladištenja u rashlađenom stanju

master's thesis

• Title (english): The effect of ozone treatment on sardine quality parameters during refrigerated storage
• Author: Gloria Kovač
• Mentor: Tibor Janči (mentor)
• Committee member: Josip Ćurko (predsjednik povjerenstva)
• Committee member: Nives Marušić Radovčić (član povjerenstva)
• Committee member: Davor Valinger (član povjerenstva)
• 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: 2023-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Provedeno je istraživanje utjecaja tretmana ozonom na parametre kvalitete srdele. Testirano je 10 uzoraka od kojih je jedan bio kontrola, a ostali su tretirani s 1, 3 ili 5 mg/L ozona uz vrijeme kontakta ozona i srdele od 5, 10 ili 15 minuta. Linearni QIM model pokazao je da najduži rok trajanja ima uzorak tretiran s 1 mg/L ozona i vremenom kontakta od 5 minuta pri čemu je rok trajanja 37,2 sata duži u usporedbi s kontrolnim uzorkom srdele. Tretman ozonom nije pokazao značajan utjecaj na koncentraciju TVBN, već dolazi do povećanja proporcionalno vremenu skladištenja. Relativno nisku koncentraciju TVBN imao je uzorak tretiran s 1 mg/L ozona i vremenom kontakta od 5 minuta, a navedeno je u skladu s rezultatima QIM modela. Statistički značajan utjecaj nije primijećen ni kod stupnja proteolize. Ozon nije uzrokovao veću oksidaciju masti niti je pokazao pravilan trend kod djelovanja na oksidaciju masti te se zato pokazao kao obećavajući tretman za produljenje trajnosti srdele.

Abstract (english)

A study was conducted on the effects of ozone treatment on the quality parameters of sardines. 10 samples were tested, one of which was the control and the others were treated with 1, 3 or 5 mg/L ozone at a contact time between ozone and sardine of 5, 10 or 15 minutes. The linear QIM model showed that the sample treated with 1 mg/L ozone and a contact time of 5 minutes had the longest shelf life, with a shelf life 37.2 hours longer compared to the control sardine sample. Ozone treatment showed no significant effect on TVBN concentration, but it increased proportionally with storage time. The sample treated with 1 mg/L ozone and a contact time of 5 minutes had a relatively low TVBN concentration, which is consistent with the results of the QIM model. No statistically significant effect on the degree of proteolysis was observed. Ozone did not cause more lipid oxidation, nor did it show a proper trend in the effect on lipid oxidation and therefore proved to be a promising treatment for prolonging the shelf life of sardines.

• Keywords: srdela; ozon; kvarenje; rok trajanja; parametri kvalitete
• Keywords (english): sardine; ozone; spoilage; shelf life; quality parameters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:380526
• 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: 2024-06-04 09:32:02