Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera

Grbavac, Marijana

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master's thesis

Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera

diplomski rad

Split: University of Split, Faculty of Chemistry and Technology, 2019. urn:nbn:hr:167:922935

Grbavac, Marijana

University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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APA 6th Edition

Grbavac, M. (2019). Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera : diplomski rad (Master's thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:922935

MLA 8th Edition

Grbavac, Marijana. "Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera : diplomski rad." Master's thesis, University of Split, Faculty of Chemistry and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:167:922935

Chicago 17th Edition

Harvard

Grbavac, M. (2019). 'Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera : diplomski rad', Master's thesis, University of Split, Faculty of Chemistry and Technology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:167:922935

Vancouver

Grbavac M. Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera : diplomski rad [Master's thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2019 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:167:922935

IEEE

M. Grbavac, "Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera : diplomski rad", Master's thesis, University of Split, Faculty of Chemistry and Technology, Split, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:167:922935

Cite this item: https://urn.nsk.hr/urn:nbn:hr:167:922935

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Title	Utjecaj biljnih ekstrakata na parametre kakvoće ribljih burgera : diplomski rad
Title (english)	Effect of plant extracts on the quality parameters of fish burgers : diploma thesis
Author	Marijana Grbavac
Mentor	Danijela Skroza (mentor) MBZ: 314352
Committee member	Ivana Generalić Mekinić (predsjednik povjerenstva)
Committee member	Vida Šimat (član povjerenstva)
Committee member	Danijela Skroza (član povjerenstva)
Granter	University of Split Faculty of Chemistry and Technology (Division of Engineering and Chemistry) Split
Defense date and country	2019-09-26, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Riba je izuzetno vrijedan izvor visokokvalitetnih bjelančevina i polinezasićenih masnih kiselina koje imaju blagotvorno djelovanje na ljudsko zdravlje. Upravo zbog svoje građe i kemijskog sastava, riba se ubraja u lako pokvarljive namirnice. Da bi se spriječilo kvarenje i poboljšala kvaliteta ribe i ribljih proizvoda upotrebljavaju se razni dodatci ili aditivi tijekom rukovanja, obrade i skladištenja. Za poboljšanje okusa proizvoda od ribe često se koristi začinsko bilje koje, osim što poboljšava okus proizvoda, oplemenjuje ga bioaktivnim spojevima koji mogu doprinijeti i poboljšanju njegovih kvalitativnih karakteristika. U ovom radu ispitivan je utjecaj dodataka biljnih ekstrakata (češnjak+ružmarin, češnjak+klinčić) na kemijske, fizičke i mikrobiološke parametre kakvoće ribljih burgera tijekom pohrane na 4±2 °C. U svim ribljim burgerima zabilježen je porast hlapivih amina, pokazatelja oksidacije masti i broja ukupnih aerobnih bakterija, a svi parametri bili su niži u proizvodima s dodatkom ekstrakata. Grupe proizvoda s ekstraktima imali su bolje parametre od kontrolnog uzorka (bez dodataka), a smjesa češnjaka i klinčića pokazala se boljom za očuvanja parametara kakvoće od smjese češnjaka i ružmarina.
Abstract (english)	Fish is an extremely valuable source of high quality protein and polyunsaturated fatty acids that have a beneficial effect on human health. Due to its structure and chemical composition, fish is considered easily perishable food. Additives are used to delay spoilage and improve the quality of fish and fish products during handling, processing and storage. Spice herbs are often used to improve the taste of fish products, in addition they enriching the product with bioactive compounds that can contribute and improve quality characteristics. In this thesis, the effect of plant extracts (garlic+rosemary, garlic+clove) on the chemical, physical and microbiological quality parameters of fish burgers during storage at 4±2 °C was investigated. Volatile amines, indicators of fat oxidation and the number of total aerobic bacteria increased in all fish burgers, wiht lower parameters in products with added extracts. Product groups with extracts had better quality parameters than the control sample (no additives), and the mixture of garlic and clove showed better preservative effecte from the mixture of garlic and rosemary.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:167:922935
Project	Number: IP-2014-09-6897 Title: Istraživanje bioaktivnih spojeva iz dalmatinskogbilja: njihov antioksidacijski karakter i utjecaj na enzimsku inhibiciju i zdravlje Acronym: BioActCom Leader: Mladen Miloš Jurisdiction: Croatia Funder: HRZZ Funding stream: IP
Study programme	Title: Chemical Technology; specializations in: Materials, Environmental Protection, Mediteranean Cultures Course: Mediteranean Cultures Study programme type: university Study level: graduate Academic / professional title: magistar/magistra inženjer/inženjerka kemijskog inženjerstva (magistar/magistra inženjer/inženjerka kemijskog inženjerstva)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of chemistry and technology
Created on	2020-02-18 11:24:03

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