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master's thesis
Utjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:433690
Cetin, Sandra
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

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Cetin, S. (2015). Utjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:433690

Cetin, Sandra. "Utjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:433690

Cetin, Sandra. "Utjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:433690

Cetin, S. (2015). 'Utjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:433690

Cetin S. Utjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:433690

S. Cetin, "Utjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:433690

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Metadata
TitleUtjecaj smrzavanja visokim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa
Title (english)Effect of high hydrostatic pressure freezing and vacuum freezing on the sensory characteristics of chicken meat
AuthorSandra Cetin
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 country2015-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je odrediti utjecaj smrzavanjem visokim hidrostatskim tlakom i vakuum smrzavanja na senzorska svojstva pilećeg mesa. Svježi fileti pilećih prsiju podvrgnuti su tretmanu visokom tlaku (150 MPa/30min i 250 MPa/60min) pri -20°C te metodi vakuum smrzavanja. Određeni su im gubici na masi, boja te je provedena senzorska analiza tretiranih uzoraka. Dobiveni rezultati pokazuju da su obje metode smrzavanje uzrokovale gubitke na masi. Porastom tlaka rastu L* i b* vrijednosti dok a*vrijednosti nisu pokazale statistički značajnu razliku. Kod vakuum smrzavanja boja pilećeg mesa je tamnija od boje mesa smrznutog na klasični način, a a* i b* vrijednosti su veće u odnosu na klasično smrzavanje. Tretman visokim tlakom od 150MPa/30 min te vakuum smrzavanje nisu utjecali na senzorska svojstva pilećeg mesa, dok su uzorci tretirani tlakom od 250MPa pokazali statistički značajnu razliku sa kontrolnim uzorcima kod sveukupne dopadljivosti, tvrdoće i prihvatljivosti mesa.
Abstract (english)
The object of this study was to determine the effect of high hydrostatic pressure freezing and vacuum freezing on the sensory characteristics of chicken meat. Fresh fillets of chicken breasts were frozen with high hydrostatic pressure (150 MPa/30 min and 250 MPa/60 min) at -20ºC and the vacuum frozen. Drip loss and colour were measured as well as sensory analysis of treated samples. The results showed that both methods of freezing caused drip loss. Higher pressure increases L* and b* values, while a* values are not affected. The colour of vacuum freeze chicken breast meat was darker and had higher a* and b* values compared with the samples treated by conventional freezing. The treatment with high hydrostatic pressure of 150 MPa and vacuum freezing had no significant effect on sensory characteristics of chicken meat, while the samples treated with pressure of 250 MPa showed statistically significant difference in overall satisfaction, tenderness and acceptability of the chicken breast meat.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:433690
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
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 on2017-05-02 13:34:49

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