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Utjecaj dodatka različitih modificiranih škrobova na termofizikalna svojstva pilećeg surimija
Katarina Zmaić (2019)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Cite this document

Zmaić, K. (2019). Utjecaj dodatka različitih modificiranih škrobova na termofizikalna svojstva pilećeg surimija (Master's thesis). Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:457409

Zmaić, Katarina. "Utjecaj dodatka različitih modificiranih škrobova na termofizikalna svojstva pilećeg surimija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:457409

Zmaić, Katarina. "Utjecaj dodatka različitih modificiranih škrobova na termofizikalna svojstva pilećeg surimija." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:457409

Zmaić, K. (2019). 'Utjecaj dodatka različitih modificiranih škrobova na termofizikalna svojstva pilećeg surimija', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 10 April 2020, https://urn.nsk.hr/urn:nbn:hr:109:457409

Zmaić K. Utjecaj dodatka različitih modificiranih škrobova na termofizikalna svojstva pilećeg surimija [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2020 April 10] Available at: https://urn.nsk.hr/urn:nbn:hr:109:457409

K. Zmaić, "Utjecaj dodatka različitih modificiranih škrobova na termofizikalna svojstva pilećeg surimija", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:457409

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Metadata
TitleUtjecaj dodatka različitih modificiranih škrobova na termofizikalna svojstva pilećeg surimija
Title (english)Effect of Various Modified Starches on the Thermophysical Properties of Chicken Surimi
AuthorKatarina Zmaić
MentorKrešimir Mastanjević (mentor)
Committee memberJurislav Babić (predsjednik povjerenstva)
Committee memberKrešimir Mastanjević (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
Committee memberDaliborka Koceva Komlenić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2019-02-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Diferencijalnom motridbenom kalorimetrijom (DSC) određen je utjecaj modificiranih škrobova na termofizička svojstva pilećeg surimija. Uzorci pilećeg surimija pomiješani su s modificiranim škrobom izoliranim iz tapioke 1 (MTS1) (w = 5 i 10 %), modificiranim škrobom izoliranim iz tapioke 2 (MTS2) (w = 5 i 10 %) i modificiranim škrobom izoliranim iz ječma (MBS = 5 i 10 %). Izmjerene su temperature početka denaturacije (T0), temperature denaturacije (Tp), temperature završetka denaturacije (Te) te entalpije denaturacije (ΔH). Diferencijalna motridbena kalorimetrija (DMK) pokazala je pomak temperatura denaturacije (Tp) miozina i aktina na više vrijednosti u uzorcima pomiješanim s MBS te na niže temperature u uzorcima pomiješanim s MTS1 i MTS2. Entalpija denaturacije miofibrilarnih proteina pilećeg surimija pokazala je povećanje s porastom masenog udjela MBS, odnosno smanjenje s porastom masenog udjela MTS1 i MTS2. Povišenje temperature denaturacije i entalpije u uzorcima upućuje na moguće interakcije između miofibrilarnih proteina i modificiranog škroba izoliranog iz ječma.
Abstract (english)
Differential scanning calorimetry (DSC) was used to determine influence of modified starches on thermophysical properties of myofibrillar protein concentrate (MPC). Samples of chicken surimi were mixed with tapioca modified starch (MTS1) (w = 5 and 10%), tapioca modified starch (MTS2) (w = 5 and 10%) and barley modified starch (MBS) (w = 5 and 10%). Onset temperature of transition (To), peak thermal transition (Tp), endset temperature of transition (Te), and denaturation enthalpy (ΔH) were evaluated. Differential scanning calorimetry (DSC) revealed a shift in peak thermal transition temperature (Tp) of myosin and actin to higher temperature in samples mixed MBS and to the lower temperatures in samples mixed with MTS1 and MTS2. Transition enthalpies for myofibrillar proteins showed increase with incense of mass fraction of MBS and decrease with the increase of mass fractions of MTS1 and MTS2. Increase of transitions temperatures and enthalpies in samples indicates possible interactions between myofibrillar proteins and modified barley starch (MBS).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:457409
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Created on2019-03-12 09:03:17