Utjecaj koncentracije octene kiseline na fizikalno-kemijske i organoleptičke karakteristike marinirane ribe

undergraduate thesis

• Title (english): Influence of concentration acetic acid on physico chemical and organoleptic characteristics of marinated fish
• Author: Daniela Lončar
• 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: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je bio ispitati fizikalno-kemijske i organoleptičke promjene koje se događaju na filetima srdela tijekom mariniranja pri 2% i 4% octene kiseline. Od fizikalno-kemijskih metoda određivali se gubitak na masi (kalo), boja (L*,b* vrijednost), udio vode, udio NaCl i pH vrijednost. Rezultati su pokazali da je tijekom 4 sata mariniranja došlo do većih promjena u gubitku na masi (kalu), te u boji fileta (L*, b* ) kod marinade s 4% octene kiseline, dok je trećeg dana mariniranja došlo i do promjene u pH vrijednosti. Kod ispitivanja organoleptičkih svojstava marinirane ribe trećeg dana mariniranja pokazalo se da su fileti marinirani u marinadi s 2% octene kiseline pogodniji za konzumaciju.

Abstract (english)

The aim of this study was to investigate physico-chemical and organoleptic changes that occur in sardine fillets marinated at 2% or 4% acetic acid. Of the various physico-chemical methods were determinated weight loss, colour (L*, b* value), water and NaCl content, and pH value. The results showed that during the 4 hours of marinating changes in the weight loss and colour (L*, b*) in marinade with 4% of acetic acid and after three days of marinating there were also changes in pH value. When testing the organoleptic properties of marinated fish on the third day shown that the fillets marinated with 2 % of acetic acid are more suitable for consumption.

• Keywords: marinirana riba; octena kiselina; fizikalno-kemijske i organoleptičke karakteristike
• Keywords (english): marinated fish; acid concentrations; physico-chemical and organoleptic characteristic
• Language: croatian
• URN:NBN: urn:nbn:hr:159:233605
• 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: 2017-05-11 11:48:22