Utjecaj perioda i lokaliteta izlova na kemijski sastav kunjke (Arca noae)

undergraduate thesis

• Title (english): Impact of period and location of exploitation on biochemical composition of the bivalve Arca Noae
• Author: Lidija Česi
• 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: 2015-06-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je bio odrediti kemijski sastav mesa kunjke (Arca Noae). Analiza se provodila na skupnim uzorcima kunjki izlovljenima na dva lokaliteta, u Pašmanskom kanalu i Parku prirode Telaščica, u ožujku, lipnju, rujnu i prosincu. Za ispitivanje su se koristile fizikalno – kemijske metode, a određivao se: udio vode, udio pepela, udio proteina te udio masti. Dobiveni rezultati pokazuju da se meso kunjke sastoji od 80 % vode i 17 % suhe tvari. S obzirom na kemijski sastav, kunjka je najbolja za konzumaciju u proljeće jer tada postiže najveću nutritivnu vrijednost.

Abstract (english)

The aim of this study was to determine the biochemical composition of the bivalve Arca Noae. The analysis was carried out at group samples of the bivalve, which were exploated in Pašman channel and in Telaščica Nature park, in March, June, September and December. In this research we were using physico-chemical methods. We determined: concentration of water, ash, proteins, lipids. The results show that bivalve Arca Noae consists on average of 80 % water and 17 % dry matter. Depending on biochemical composition, the most suitable period of the year for the consumption of A. noae is in the spring when it reaches its highest nutritional value.

• Keywords: kunjka; kemijski sastav; suha tvar
• Keywords (english): Arca Noae; biochemical composition; water; dry matter
• Language: croatian
• URN:NBN: urn:nbn:hr:159:860227
• 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: 2017-04-26 09:41:42