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undergraduate thesis
Tehnologija proizvodnje toplo dimljenog šarana
2023. urn:nbn:hr:109:324075
Milovac, Matea
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Cite this document

Milovac, M. (2023). Tehnologija proizvodnje toplo dimljenog šarana (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:324075

Milovac, Matea. "Tehnologija proizvodnje toplo dimljenog šarana." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:324075

Milovac, Matea. "Tehnologija proizvodnje toplo dimljenog šarana." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2023. https://urn.nsk.hr/urn:nbn:hr:109:324075

Milovac, M. (2023). 'Tehnologija proizvodnje toplo dimljenog šarana', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 12 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:324075

Milovac M. Tehnologija proizvodnje toplo dimljenog šarana [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2023 [cited 2025 January 12] Available at: https://urn.nsk.hr/urn:nbn:hr:109:324075

M. Milovac, "Tehnologija proizvodnje toplo dimljenog šarana", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:109:324075

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Metadata
TitleTehnologija proizvodnje toplo dimljenog šarana
Title (english)The Production Technology of Hot Smoked Carp
AuthorMatea Milovac
MentorKrešimir Mastanjević (mentor)
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 country2023-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Šaran ( Cyprinus caprio) je slatkovodna riba čije meso sadrži visok maseni udio masti, pa je pogodna za dimljenje. Dimljenje je kemijska metoda konzerviranja hrane kojim se dobiva specifičan miris i okus. Postoji više vrsta dimljenja mesa i ribe (hladno, umjereno toplo i toplo dimljenje). U ovom radu obradit će se toplo dimljenje šarana te sastav dima i njegov utjecaj na meso ribe. Tehnologija proizvodnje toplo dimljenog šarana obuhvaća primarnu obradu ribe, te kasnije salamurenje, sušenje, dimljenje i hlađenje fileta.
Abstract (english)
Carp (Cyprinus carpio) is a freshwater fish whose meat has a high fat content, making it suitable for smoking. Smoking is a chemical method of food preservation that imports a specific aroma and flavor. There are several types of meat and fish smoking (cold, mild, and hot smoking). This paper will focus on hot smoking of carp, including the composition of smoke and its impact on the fish meat. The production technology of hot smoked carp includes primary fish processing, followed by brining, drying, smoking and cooling of the fillets.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:324075
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2023-09-29 12:28:52