Fizikalno-kemijske karakteristike srdele goleme Sardinellaaurita iz Jadranskog mora

master's thesis

• Title (english): Physical and chemical characteristics of round sardinella Sardinella aurita from Adriatic Sea
• Author: Ivanka Pavlović
• Mentor: Tibor Janči (mentor)
• Committee member: Sanja Vidaček Filipec (predsjednik 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: 2021-04-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada je bio određivanjeosnovnihkemijskih svojstava, i masnih kiselina srdele goleme(Sardinella aurita). Analize osnovnog kemijskog sastava provedene su u 6 paralelnih mjerenja dokje analiza masnih kiselina provedena u 2 paralelna mjerenja. Rezultati su pokazali dasrdela golema sadrži 75,80% ± 0,21 vode, 21,82% ± 0,12 proteina, 2,13% ± 0,04 masti, i 3,58% ± 0,04 pepela. Od ukupne količine masnih kiselina identificirano je 39,39% ± 3,24 SFA, 12,06% ± 0,66 MUFA i ... More 48,55% ± 3,91 PUFA, a najzastupljenije su palmitinska (C16:0), stearinska (C18:0), EPA (C20:5, n-3) i DHA (C22:6, n-3). Usporedbom dobivenih rezultata sa rezultatima drugih autora utvrđene su razlike u kemijskom sastavu zbog različitog perioda ulova i faze reproduktivnog ciklusa. Less

Abstract (english)

The aim of thisresearch was to determinationbasic chemical properties and fatty acids of round sardinella (Sardinella aurita). Basic chemical composition analyses werecarried out in 6 parallel measurements, while fatty acids analysis was carried out in 2 parallel measurements. The results showed that the round sardinella contains 75,80% ± 0,21 water, 21,82% ± 0,12 protein, 2,13% ± 0,04 fat and 3,58% ± 0,04 ash. Of the total amount of fatty acids 30,39% ±3,24 SFA,... More 12,06% ±0,66 MUFA and 48,55% ±3,91 PUFA were identified, and the most prevalentare palmitic (C16:0), stearic (C18:0), EPA (C20:5, n-3) and DHA (C22:6, n-3). By comparingthe obtained results with the results of other authors, differences in chemical composition were found due to different catch periods and reproductive cycle phases. Less

• Keywords: srdela golema; proteini; masne kiseline
• Keywords (english): round sardinella; proteins; fatty acids
• Language: croatian
• URN:NBN: urn:nbn:hr:159:540051
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2021-06-08 10:55:04