Praćenje kvalitete buđole tijekom skladištenja

master's thesis

• Title (english): Quality control of buddhol during storage
• Author: Ana Mandić
• Mentor: Helga Medić (mentor)
• Committee member: Tibor Janči (predsjednik povjerenstva)
• Committee member: Klara Kraljić (član povjerenstva)
• Committee member: Marko Obranović (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: 2022-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada bio je odrediti parametre kvalitete buđole tijekom tromjesečnog skladištenja. Određivani su pH vrijednost, udio vode, parametri boje, stupanj oksidacije masti i proteina i senzorske karakteristike. Pri određivanju boje postojala je značajna statistička razlika (p <0,05) između tromjesečnog skladištenja, dok pH vrijednost nije pokazala statistički značajnu razliku (p < 0,05) u vrijednostima analiziranih parametara. Vrijednost TBARS (Reaktivne supstance tiobarbiturne kiseline) povećala se tijekom skladištenja s najniže vrijednosti (0,38 mg MDA/kg) na maksimalnu vrijednost (0,62 mg MDA/kg).

Abstract (english)

The aim of this paper was to determine the quality parameters of the Buddhol during quarterly storage. PH values, water content, colour parameters, fat and protein oxidation level and sensory characteristics were determined. When determining the colour, there was a significant statistical difference (p< 0.05) between the quarterly storage, while the pH did not show a statistically significant difference (p < 0.05) in the values of the analysed parameters. The value of TBAS Thiobarbituric acid reactive substances) increased during storage from the lowest value (0.38 mg MDA/kg) to the maximum value (0.62 mg MDA/kg).

• Keywords: buđola; oksidacija masti; oksidacija proteina; senzorske karakteristike; parametri kvalitete
• Keywords (english): buddhol; fat oxidation; protein oxidation; sensor characteristics; quality parameters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:376171
• 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: 2023-03-15 12:19:39