Bioelektrična impedancija u utvrđivanju promjena kvalitete mišićja brancina (Dicentrarchus lubrax) uslijed višestrukog smrzavanja

master's thesis

• Title (english): Bioelectrical impedance analysis in determing changes in quality of sea bass (Dicentrarchus labrax) muscule, due to double freezing
• Author: Ivana Franolić
• Mentor: Tomislav Petrak (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2005-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada je bio ispitati utjecaj jednostrukog i dvostrukog sporog smrzavanja mišićnog tkiva brancina (Dicentrarchus labrax) na fizikalne i električke parametre. Mjereni su fizikalni parametri: aktivitet vode, sposobnost vezanja vode I pH. Električka mjerenja vršena su u frekvencijskom rasponu od 100 Hz do 1 MHz pomoću uređaja HP RLC Meter 4284A, pri čemu su izmjerene rezistencija i reaktancija Rezultati su pokazali da kod fizikalnih parametara (aktivitet vode i sposobnost vezanja vode) postoje razlike u vrijednostima svježih i smrzavanih uzoraka. Rezultati električkih mjerenja su pokazali da na frekvenciji od 50 kHz postoje razlike za sve električke parametre ako se uspoređuju svježi i smrznuti uzorci, dok te razlike ne postoje nakon prvog i drugog sporog smrzavanja.

Abstract (english)

The aim of this work was to investigate the influence of single and double slow freezing on physical and electrical parameters of Sea bass (Dicentrarchus labrax). Physical parameters: water activity, the ability of water binding and pH-value were measured. The electrical measurements, resistance and reactivity were performed in the frequency range from 100 Hz to 1 MHz with the HP RLC Meter 4284A instrument. The results show that there are differences in values of physical parameters between fresh and frozen samples. The results of electrical measurements show that at frequency of 50 kHz there are differences for all electrical parameters, if fresh samples with samples after slow freezing are compared, although there are no differences after first and second slow freezing.

• Keywords: sporo smrzavanje; električki parametri; brancin (Dicentrarchus labrax); fizikalni parametri
• Keywords (english): slow freezing; electrical parameters; sea bass (Dicentrarchus labrax); physical parameters
• Language: croatian
• URN:NBN: urn:nbn:hr:159:441132
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-09-11 09:18:40