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THE EFFECT OF DIFFERENT HEAT TREATMENTS ON PHYSICO-CHEMICAL PARAMETERS IN SARDINES (Sardina pilchardus) (CROSBI ID 417283)

Ocjenski rad | diplomski rad

Fiket, Marijana THE EFFECT OF DIFFERENT HEAT TREATMENTS ON PHYSICO-CHEMICAL PARAMETERS IN SARDINES (Sardina pilchardus) / Vidaček, Sanja (mentor); Janči, Tibor (neposredni voditelj). Zagreb, Prehrambeno-biotehnološki fakultet, . 2015

Podaci o odgovornosti

Fiket, Marijana

Vidaček, Sanja

Janči, Tibor

engleski

THE EFFECT OF DIFFERENT HEAT TREATMENTS ON PHYSICO-CHEMICAL PARAMETERS IN SARDINES (Sardina pilchardus)

Fish is often promoted as a healthy source in human diet due to its composition, mainly the high content of nutrients such as n-3 polyunsaturated fatty acids. The effect of different heat treatments i.e. boiling in water and microwave, on cooking losses, pH, colour, water activity, total protein and fat contents and fatty acid composition in sardines was studied. The microwaved sardines showed less cooking losses and the pH increased for both heat treatments. The applied heat treatments affected the colour of sardines, increasing lightness and yellowness. The water activity of sardines was not influenced by any of the applied treatments. The microwave revealed to be a better treatment compared with the boiling water also in what concerns the total fat and protein contents. The microwave treatment is recommended as the best cooking method for presenting high quality cooked sardines and assuring EPA+DHA daily intake with a smaller portion of fish. Keywords:

boiling water, fatty acids, microwaves, physico-chemical parameters and sardines

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Podaci o izdanju

53

03.12.2015.

obranjeno

Podaci o ustanovi koja je dodijelila akademski stupanj

Prehrambeno-biotehnološki fakultet

Zagreb

Povezanost rada

Prehrambena tehnologija