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

Autori
Fiket, Marijana

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, diplomski rad, diplomski

Fakultet
Prehrambeno - biotehnološki fakultet

Mjesto
Zagreb

Datum
03.12

Godina
2015

Stranica
53

Mentor
Vidaček, Sanja

Neposredni voditelj
Janči, Tibor

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

Sažetak
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:

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA