prikaz prve stranice dokumenta SASTAV MASNIH KISELINA KOD TRAJNO KONZERVIRANE PLAVE RIBE S HRVATSKOG TRŽIŠTA
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master's thesis
SASTAV MASNIH KISELINA KOD TRAJNO KONZERVIRANE PLAVE RIBE S HRVATSKOG TRŽIŠTA
2015. urn:nbn:hr:184:693483
Branežac, Katarina
University of Rijeka
Faculty of Medicine
Department of Food Technology and Quality Control

Cite this document

Branežac, K. (2015). SASTAV MASNIH KISELINA KOD TRAJNO KONZERVIRANE PLAVE RIBE S HRVATSKOG TRŽIŠTA (Master's thesis). Rijeka: University of Rijeka, Faculty of Medicine. Retrieved from https://urn.nsk.hr/urn:nbn:hr:184:693483

Branežac, Katarina. "SASTAV MASNIH KISELINA KOD TRAJNO KONZERVIRANE PLAVE RIBE S HRVATSKOG TRŽIŠTA." Master's thesis, University of Rijeka, Faculty of Medicine, 2015. https://urn.nsk.hr/urn:nbn:hr:184:693483

Branežac, Katarina. "SASTAV MASNIH KISELINA KOD TRAJNO KONZERVIRANE PLAVE RIBE S HRVATSKOG TRŽIŠTA." Master's thesis, University of Rijeka, Faculty of Medicine, 2015. https://urn.nsk.hr/urn:nbn:hr:184:693483

Branežac, K. (2015). 'SASTAV MASNIH KISELINA KOD TRAJNO KONZERVIRANE PLAVE RIBE S HRVATSKOG TRŽIŠTA', Master's thesis, University of Rijeka, Faculty of Medicine, accessed 26 December 2024, https://urn.nsk.hr/urn:nbn:hr:184:693483

Branežac K. SASTAV MASNIH KISELINA KOD TRAJNO KONZERVIRANE PLAVE RIBE S HRVATSKOG TRŽIŠTA [Master's thesis]. Rijeka: University of Rijeka, Faculty of Medicine; 2015 [cited 2024 December 26] Available at: https://urn.nsk.hr/urn:nbn:hr:184:693483

K. Branežac, "SASTAV MASNIH KISELINA KOD TRAJNO KONZERVIRANE PLAVE RIBE S HRVATSKOG TRŽIŠTA", Master's thesis, University of Rijeka, Faculty of Medicine, Rijeka, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:184:693483

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Metadata
TitleSASTAV MASNIH KISELINA KOD TRAJNO KONZERVIRANE PLAVE RIBE S HRVATSKOG TRŽIŠTA
AuthorKatarina Branežac
MentorOlivera Koprivnjak (mentor)
GranterUniversity of Rijeka
Faculty of Medicine
(Department of Food Technology and Quality Control)
Rijeka
Defense date and country2015, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Chemistry
Abstract
U radu je analiziran udjel masti i sastav masnih kiselina trajno konzervirane plave ribe s hrvatskog tržišta od različitih proizvođača. Proizvodi su uzorkovani 2014. te 2015. godine. Analiza je provedena na ukupno 27 uzoraka ribljih konzervi sardine, skuše i tune u različitim medijima (ulje, umaci, vlastiti sok). Rezultati su pokazali da među analiziranim skupinama trajno konzervirane plave ribe konzervirana tuna u vlastitom soku ima najniži udio masti (0,5 – 0,7 %), dok konzervirana plava riba u ulju ima najveći udio masti (25 – 35 %). Udio zasićenih masnih kiselina neočekivano je visok kod tune u vlastitom soku (60 – 70 %) dok se kod ribe u ulju ili umacima kreće u rasponu od 15 do 20 %. Uzorak u maslinovom ulju ima visok udio jednostruko nezasićenih masnih kiselina (71 %). Velika varijabilnost n-3 masnih kiselina (0 – 14 %) uočena unutar svih skupina proizvoda najvjerojatnije proizlazi iz razlika u načinu provedbe termičke obrade kod različitih proizvođača. Uzevši u obzir da stanovnici Hrvatske koji konzumiraju konzerviranu plavu ribu dnevno troše 36,64 g takvih proizvoda, te bi osobe najveći dio svojih dnevnih potreba za DHA i EPA mogle pokriti konzumiranjem sardina u ulju (53 %). Prehrambene i zdravstvene tvrdnje koje se odnose na masne kiseline bilo bi moguće istaknuti na 40 – 50 % proizvoda obuhvaćenih istraživanjem.
Abstract (english)
This paper analyzed the fat content and fatty acid composition of canned pelagic fish on Croatian market from different manufactures. The products were sampled in 2014. and 2015. The analysis was done on a total of 27 samples of canned sardines, mackerel and tuna in various media (oil, sauces, own juice). The results showed that among analyzed groups of canned pelagic fish, canned tuna in its own juice has the lowest fat content (from 0.5 to 0.7%), while canned pelagic fish in oil has the highest content of fat (25 - 35% ). Proportion of saturated fatty acids is unexpectedly high for tuna in its own juice (60 - 70%), but for pelagic fish in oil or sauces is in the range of 15 to 20 %. The sample in the olive oil has a high proportion of monounsaturated fatty acids (71%). Great variability of n-3 fatty acid (0 - 14%) within the group of products, is most likely caused by differences in the mode of implementation of the thermal treatment by different manufacturers. Considering that the Croatian residents who consume canned oily fish per day spending 36.64 g of such products, they may cover most of their daily needs for DHA and EPA by eating sardines in oil (53%). On 40 - 50% of the products included in the research would be possible to point out nutrition and health claims related to the fatty acids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:184:693483
Study programmeTitle: Study of Sanitary Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra sanitarnog inženjerstva (magistar/magistra sanitarnog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2016-02-16 09:42:41