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master's thesis
Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:612617
Udovičić, Doris
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

Cite this document

Udovičić, D. (2010). Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:612617

Udovičić, Doris. "Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:612617

Udovičić, Doris. "Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:612617

Udovičić, D. (2010). 'Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:612617

Udovičić D. Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:612617

D. Udovičić, "Bioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:612617

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Metadata
TitleBioelektrička svojstva odmrznutog brancina nakon skladištenja na -18 ºC s fluktuacijom temperature
Title (english)Bioelectrical properties of thawed sea bass stored at -18 ºC with fluctuations in temperature
AuthorDoris Udovičić
MentorHelga Medić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2010-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je ispitati bioelektričke parametre na odmrznutom brancinu skladištenom 30 dana na – 18 ºC s fluktuacijom i bez fluktuacije temperature, te usporediti ih s fizikalno – kemijskim karakteristikama. Električka mjerenja vršena su u rasponu od 100 Hz do 1 MHz, a mjereni su fazni kut i impedancija mišićnog tkiva na 21 uzorku. Rezultati su pokazali da skladištenje na –18 ºC kroz 30 dana utječe na promjenu kakvoće brancina, odnosno na smanjenje njegovih funkcionalnih (smanjenje topivosti proteina, smanjenje sposobnosti vezanja vode) i organoleptičkih (povećanje oksidacije masti) svojstava što je mjerljivo i bioelektričkim parametrima. Fluktuacija temperature ne utječe značajno na nijednu od navedenih karakteristika. Fazni kut je pogodniji za utvrđivanje strukturalnih promjena mišićnog tkiva, a impedancijom se mogu bolje opisati svojstva otopina topljivih proteina.
Abstract (english)
The aim of this study was to investigate the bioelectrical parameters of thawed sea bass stored 30 days at – 18 ºC with no fluctuations and fluctuations in temperature, and compare them with physical-chemical properties. Electrical measurements were performed in the range between 100 Hz to 1 MHz, and measured the phase angle and impedance of 21 muscle tissue samples. The results showed that storage at - 18 º C for 30 days affects the quality of sea bass and it reduces its functional (protein solubility and water binding capacity) and organoleptic (increase fat oxidation) properties that can also be measurable by bioelectrical parameters. Fluctuations in temperature does not significantly influence any of these characteristics. The phase angle is more apropriate for determining structural changes in muscle tissue, and impedance can be better to describe properties of solutions of soluble proteins.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:612617
Study programmeTitle: Food Technology; specializations in: Nutrition
Course: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-08-25 07:51:34

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