Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu

Bogdanović, Tanja

prikaz prve stranice dokumenta Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu

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doctoral thesis

Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:313328

Bogdanović, Tanja

University of Zagreb
Faculty of Food Technology and Biotechnology

Cite this document

APA 6th Edition

Bogdanović, T. (2011). Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu (Doctoral thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:313328

MLA 8th Edition

Bogdanović, Tanja. "Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:313328

Chicago 17th Edition

Harvard

Bogdanović, T. (2011). 'Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 March 2023, https://urn.nsk.hr/urn:nbn:hr:159:313328

Vancouver

Bogdanović T. Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2023 March 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:313328

IEEE

T. Bogdanović, "Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:313328

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:313328

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Metadata

Title	Procjena parametara kvalitete jadranske bukve (Boops boops) tijekom pohrane na ledu
Title (english)	Assessment of quality parameters of adriatic bogue (Boops boops) during storage on ice
Author	Tanja Bogdanović MBZ: 333375
Mentor	Ksenija Marković (mentor) MBZ: 227636
Committee member	Tomislav Petrak (predsjednik povjerenstva) MBZ: 36612
Granter	University of Zagreb Faculty of Food Technology and Biotechnology Zagreb
Defense date and country	2011-12-21, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Universal decimal classification (UDC)	59 - Zoology
Abstract	Cilj disertacije bio je utvrditi senzorske (sirova i kuhana riba), fizikalne (pH, dielektrična svojstva) i kemijske (prosječni kemijski sastav, TVB-N, TMA-N, biogeni amini, TBK-indeks) promjene parametara kvalitete uzoraka cijelih bukava iz slobodnog ulova (BD) i bukava oko kaveza tune (BK) tijekom pohrane na ledu. Posebno su razvijene sheme metode indeksa kvalitete za BD i BK uzorke, a maksimalno vrijeme pohrane na ledu određeno je modificiranim Torry-evim shemama i iznosilo je 17 dana za BK uzorke te 12 dana za BD uzorke. Točnost procjene vremena skladištenja QIM metodom za BD uzorke iznosila je 1,2 dana, a za BK uzorke 1,4 dana. Istražene skupine bukava statistički su se značajno razlikovale u većini određenih parametara kvalitete, osim za indeks kvalitete (QI), Torry-evu sumu bodova, udjel proteina, udjel kadaverina i TBK-indeks. Ispitivani parametri kvalitete (pH, TVB-N, TMA-N, TBK-indeks, dielektrična svojstva, putrescin, kadaverin, tiramin, indeks biogenih amina) pokazali su statistički značajnu korelaciju sa senzorskom procjenom i vremenom skladištenja.
Abstract (english)	Sensory (raw and cooked), physical (pH, GR Torrymeter) and chemical (proximate composition, TVB-N, TMA-N, biogenic amines and TBA index) quality changes were investigated under ice storage of ungutted wild caught (BW) bogues and bogues caught around a Thunnus thynnus fish farm (BF). In particular, Quality Index Method (QIM) schemes for BW and BF samples were developed and evaluated in a shelf life study. The maximum ice storage time was determined by modified Torry-scales and was found to be 17 days for BF and 12 days for BW. Storage time could be estimated with an accuracy of 1,2 days for BW and 1,4 days for BF samples. The BW and BF were statistically different in relation to all determined quality parameters besides QI score, Torry score, protein content, cadaverine and TBA index. The use of an index calculated from the sum of the contents of putrescine, cadaverine and tyramine is proposed as a chemical indicator of bogue fish quality. Studied quality parameters (pH, TVBN, TMA-N, TBA index, dielectric properties, putrescine, cadaverine, tyramine) showed high correlation with sensory assessment and storage time.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:313328
Promotion	2012-07-01
Study programme	Title: Food Technology Study programme type: university Study level: postgraduate Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2018-05-16 08:24:29