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undergraduate thesis
UTJECAJ VAKUUMA NA PROIZVODNJU MARINADA ZA MESO
2021. urn:nbn:hr:128:900246
Novosel, Daniel
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Novosel, D. (2021). UTJECAJ VAKUUMA NA PROIZVODNJU MARINADA ZA MESO (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:900246

Novosel, Daniel. "UTJECAJ VAKUUMA NA PROIZVODNJU MARINADA ZA MESO." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:900246

Novosel, Daniel. "UTJECAJ VAKUUMA NA PROIZVODNJU MARINADA ZA MESO." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:900246

Novosel, D. (2021). 'UTJECAJ VAKUUMA NA PROIZVODNJU MARINADA ZA MESO', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:900246

Novosel D. UTJECAJ VAKUUMA NA PROIZVODNJU MARINADA ZA MESO [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2021 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:128:900246

D. Novosel, "UTJECAJ VAKUUMA NA PROIZVODNJU MARINADA ZA MESO", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:128:900246

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Metadata
TitleUTJECAJ VAKUUMA NA PROIZVODNJU MARINADA ZA MESO
Title (english)INFLUENCE OF VACUUM ON THE PRODUCTION OF MEAT MARINADES
AuthorDaniel Novosel
MentorMarijana Blažić (mentor)
Committee memberBojan Matijević (predsjednik povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberMarijana Blažić (član povjerenstva)
Committee memberNatalija Kusanić Belinić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2021-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U današnje vrijeme kad se živi ubrzano i postoji nedostatak vremena, marinade predstavljaju idealan primjer proizvoda koji svojom jednostavnošću i brzinom primjene nadoknađuje nedostatak tog vremena, tako da dolazi do sve veće potražnje takvog tipa proizvoda. Postoji više tehnoloških postupaka proizvodnje marinada, kao i značajan broj čimbenika koji utječu na sam postupak proizvodnje. U radu će biti prikazan kompletan tehnološki postupak proizvodnje marinada na bazi masnoće, od doziranja sirovina, homogenizacije, te doziranja i pakiranja gotovog proizvoda u ambalažu. U eksperimentalnom dijelu bit će prikazani rezultati ispitivanja utjecaja vakuuma na sam proces proizvodnje i pakiranja te same primjene gotovog proizvoda na mesu. Metodom senzorske analize, ispitivanja nasipne težine (gustoće), određivanjem konzistencije pomoću Bostwick konsistometara utvrdit ćemo optimalan postotak vakuuma za proizvodnju marinada.
Abstract (english)
Nowadays, when life is fast and there is a lack of time, marinades are an ideal example of a product that with its simplicity and speed of application compensates for the lack of that time, so there is a growing demand for this type of product. There are several technological processes of marinade production, as well as a significant number of factors that affect the production process itself. The paper will present the complete technological process of production of fat - based marinades, from dosing of raw materials, homogenization, and dosing and packaging of the finished product in packaging. In the experimental part, the results of testing the influence of vacuum on the production and packaging process and the application of the finished product on meat will be presented. By the method of sensory analysis, testing of bulk density, by determining the consistency using Bostwick consistometers, we will determine the optimal percentage of vacuum for the production of marinades.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:900246
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2021-10-19 16:42:13