THE EFFECT OF DIFFERENT HEAT TREATMENTS ON PHYSICO-CHEMICAL PARAMETERS IN SARDINES (Sardina pilchardus) (CROSBI ID 417283)
Ocjenski rad | diplomski rad
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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03.12.2015.
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