| Title | Antioksidacijski utjecaj prirodnih ekstrakata i sintetskog preparata na trajnost dehidriranih mesnih okruglica |
| Author | Mihaela Šajn |
| Mentor(s) | Milena Mandić (thesis advisor)
|
| Abstract | Cilj istraživanja je bio utvrditi utjecaj prirodnih antioksidacijskih sredstava, ekstrakta ružmarina (RE) i zelenog čaja (GTE), i sintetskog preparata butilhidroksianisola (BHA) na lipidnu peroksidaciju u dehidriranim mesnim okruglicama te time procijeniti mogućnost zamjene sintetskog preparata prirodnim, u industrijskoj proizvodnji. Mesne okruglice pripremljene su u četiri verzije: s BHA (0,02%), RE (0,2%), GTE (0,2%) i bez dodanog antioksidansa, koje su služile kao kontrola. Uzorci su termostatirani na temperaturama od -18 ˚C, 20 ˚C, 30 ˚C i 37 ˚C. Tijekom 12 mjeseci skladištenja praćene su promjene u kemijskom sastavu i to: sastav masnih kiselina, peroksidni broj (PV), jodni broj (IN), slobodne masne kiseline (FFA) i tiobarbiturni broj (TBA). Također su praćene i promjene izabranih senzorskih svojstava proizvoda metodom deskriptivne analize. Rezultati su pokazali, posebno rezultati senzorske analize, da RE u koncentraciji od 0,2 % na gotov proizvod ima veću antioksidacijsku aktivnost od GTE, te da je njegova antioksidacijska aktivnost ravna antioksidacijskoj aktivnosti BHA. Stoga RE može služiti kao zamjena tom sintetskom preparatu u industrijskoj proizvodnji dehidriranih mesnih okruglica. |
| Keywords | antioxidants lipid oxidation natural antioxidants extract rosemary extract green tea extract butylated hydroxyanisole dehydrated meat balls |
| Parallel title (English) | Antioxidant effect of natural extracts and synthetic compound on durability of dehydrated meat balls |
| Committee Members | Spomenka Kovač
Milena Mandić
Mirela Kopjar
|
| Granter | Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY |
| Lower level organizational units | Department of Food and Nutrition Research
Sub-department of Nutrition |
| Place | Osijek |
| State | Croatia |
| Scientific field, discipline, subdiscipline | BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
|
| Study programme type | university |
| Study level | graduate |
| Study programme | Food Technology and Process Engineering |
| Academic title abbreviation | dipl. ing. |
| Genre | master's thesis |
| Language | Croatian |
| Defense date | 2011-02-08 |
| Parallel abstract (English) | The purpose of this research was to determine the effect of natural antIoxidants, rosemary (RE) and green tea extracts (GTE) and the synthetic compound butylated hydroxyanisole (BHA), on durability of dehydrated meat balls and thus determine the possibility of replacing the synthetic antioxidant with a natural one in industrial manufacture. Meat balls are prepared in four versions: With BHA (0.02%), with RE (0.2%), GTE (0.2%) and without an additional antioxidant, wich was used as a control. The samples were used under temperatures of -18, 20, 30, 37 ˚C. During 12 monts of storage, changes in the chemical composition were monitored: fatty acids composition, peroxide value (PV), iodine number (IN), free fatty acids (FFA) and thiobarbituric acid number (TBA). Descriptive analysis method was also used to track the changes in selected sensoric features. The results have shown, particulary the results of sensoric analysis, that the RE in concentration of 0.2% per finished product has greater antioxidant activity than GTE, and its antioxidant activity is the same as antioxidant activity of BHA. Therefore RE can be used as a replacement for that synthetic prepared compound in the industrial production of dehydrated meat balls. |
| Parallel keywords (Croatian) | antioksidansi lipidna peroksidacija prirodni antioksidansi ekstrakt ekstrakt ružmarina ekstrakt zelenog čaja butilhidroksianisol dehidrirane mesne okruglice meso |
| Resource type | text |
| Access condition | Access restricted to students and staff of home institution |
| Terms of use |  |
| URN:NBN | https://urn.nsk.hr/urn:nbn:hr:109:201629 |
| Repository | https://repozitorij.ptfos.hr |
