Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu

doctoral thesis

• Title (english): Assessment of quality parameters of adriatic bogue (Boops boops) during storage on ice
• Author: Tanja Bogdanović; MBZ: 333375
• Mentor: Ksenija Marković (mentor); MBZ: 227636
• Committee member: Tomislav Petrak (predsjednik povjerenstva); MBZ: 36612
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2011-12-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 59 - Zoology

Abstract

Cilj disertacije bio je utvrditi senzorske (sirova i kuhana riba), fizikalne (pH, dielektrična svojstva) i kemijske (prosječni kemijski sastav, TVB-N, TMA-N, biogeni amini, TBK-indeks) promjene parametara kvalitete uzoraka cijelih bukava iz slobodnog ulova (BD) i bukava oko kaveza tune (BK) tijekom pohrane na ledu. Posebno su razvijene sheme metode indeksa kvalitete za BD i BK uzorke, a maksimalno vrijeme pohrane na ledu određeno je modificiranim Torry-evim shemama i iznosilo je 17 dana za BK uzorke te 12 dana za BD uzorke. Točnost procjene vremena skladištenja QIM metodom za BD uzorke iznosila je 1,2 dana, a za BK uzorke 1,4 dana. Istražene skupine bukava statistički su se značajno razlikovale u većini određenih parametara kvalitete, osim za indeks kvalitete (QI), Torry-evu sumu bodova, udjel proteina, udjel kadaverina i TBK-indeks. Ispitivani parametri kvalitete (pH, TVB-N, TMA-N, TBK-indeks, dielektrična svojstva, putrescin, kadaverin, tiramin, indeks biogenih amina) pokazali su statistički značajnu korelaciju sa senzorskom procjenom i vremenom skladištenja.

Abstract (english)

Sensory (raw and cooked), physical (pH, GR Torrymeter) and chemical (proximate composition, TVB-N, TMA-N, biogenic amines and TBA index) quality changes were investigated under ice storage of ungutted wild caught (BW) bogues and bogues caught around a Thunnus thynnus fish farm (BF). In particular, Quality Index Method (QIM) schemes for BW and BF samples were developed and evaluated in a shelf life study. The maximum ice storage time was determined by modified Torry-scales and was found to be 17 days for BF and 12 days for BW. Storage time could be estimated with an accuracy of 1,2 days for BW and 1,4 days for BF samples. The BW and BF were statistically different in relation to all determined quality parameters besides QI score, Torry score, protein content, cadaverine and TBA index. The use of an index calculated from the sum of the contents of putrescine, cadaverine and tyramine is proposed as a chemical indicator of bogue fish quality. Studied quality parameters (pH, TVBN, TMA-N, TBA index, dielectric properties, putrescine, cadaverine, tyramine) showed high correlation with sensory assessment and storage time.

• Keywords: Boops boops; Indeks kvalitete; Parametri kvalitete; Maksimalno vrijeme pohrane na ledu; Biogeni amini; TVB-N; TMA-N
• Keywords (english): Boops boops; Quality index; Quality parameters; Maximum ice storage time; Biogenic amines; TVB-N; TMA-N
• Language: croatian
• URN:NBN: urn:nbn:hr:159:313328
• Promotion: 2012-07-01
• Study programme: Title: Food Technology; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-16 08:24:29