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undergraduate thesis
Povezanost izabranih fizikalno-kemijskih karakteristika i vremena skladištenja meda
završni rad
2014. urn:nbn:hr:109:202308
Mendešević, Nikolina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Food Quality

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Mendešević, N. (2014). Povezanost izabranih fizikalno-kemijskih karakteristika i vremena skladištenja meda : završni rad (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:202308

Mendešević, Nikolina. "Povezanost izabranih fizikalno-kemijskih karakteristika i vremena skladištenja meda : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:202308

Mendešević, Nikolina. "Povezanost izabranih fizikalno-kemijskih karakteristika i vremena skladištenja meda : završni rad." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2014. https://urn.nsk.hr/urn:nbn:hr:109:202308

Mendešević, N. (2014). 'Povezanost izabranih fizikalno-kemijskih karakteristika i vremena skladištenja meda : završni rad', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 01 February 2025, https://urn.nsk.hr/urn:nbn:hr:109:202308

Mendešević N. Povezanost izabranih fizikalno-kemijskih karakteristika i vremena skladištenja meda : završni rad [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2014 [cited 2025 February 01] Available at: https://urn.nsk.hr/urn:nbn:hr:109:202308

N. Mendešević, "Povezanost izabranih fizikalno-kemijskih karakteristika i vremena skladištenja meda : završni rad", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:109:202308

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Metadata
TitlePovezanost izabranih fizikalno-kemijskih karakteristika i vremena skladištenja meda : završni rad
Title (english)Relationship of the selected physicochemical characteristics and honey storage duration
AuthorNikolina Mendešević
MentorLjiljana Primorac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food and Nutrition Research)
(Sub-department of Food Quality)
Osijek
Defense date and country2014-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Food Safety and Quality
Abstract
Zadatak ovog rada je bio ispitati utjecaj vremena skladištenja na izabrane fizikalnokemijske karakteristike meda. Analizirano je 5 uzoraka meda kestena (Castanea sativa Mill.), 5 uzoraka kadulje (Salvia officinalis L.), 3 uzorka meda bagrema (Robinia pseudoacacia L.) i 4 uzorka medljikovca. Uzorci su skladišteni na sobnoj temperaturi, u tamnom, a u trenutku analize uzorci bagrema i medljike bili su stari 4,5, a kadulje i kestena 5,5 godina. Određeni su udio hidroksimetilfurfurala (HMF-a), aktivnost enzima dijastaze te boja spektrofotometrijski i pomodu Lovibond komparatora. Rezultati su pokazali velike razlike pradenih parametara obzirom na vrstu meda, ali i na postajanje razlika između uzoraka jedne vrste, posebice kod meda kestena. Došlo je do sljededih promjena: povedanje udjela HMF-a, smanjenje aktivnosti enzima dijastaze te povedanje intenziteta boje, koje je vidljivo najizraženije kod meda kadulje i bagrema. Svi uzorci medljikovca i dio uzoraka kestena zadovoljili su kriterije Pravilnika o medu (MPRRR, 2009.) s obzirom na udio HMF-a i dijastatski broj, dok uzorci meda kadulje i bagrema nisu udovoljili propisima.
Abstract (english)
The aim of this study was to determine the effect of storage duration on selected physicochemical properties of honey. 5 samples of chestnut honey (Castanea sativa Mill.), 5 samples of sage (Salvia officinalis L.), 3 samples of acacia honey (Robinia pseudoacacia L.) and 4 samples honeydew honey have been analysed. Samples were stored at room temperature, in the dark , and at the time of the analysis, samples of acacia and honeydew honey were 4,5, and sage and chestnut 5,5 years old. Following parameters were determined: hidroxymethylfurfural (HMF), diastase activity and color intensity (spectrophotometric determination and Lovibond). The results showed significant differences of the monitored parameters according to the type of honey and within same honey samples, especially in chestnut honey. Changes of later characteristics were determined: increase of HMF content, decrease of enzymatic activity and increase of color intensity which is visually more expressed in sage and acacia honey. All samples of honeydew and a part of chesnut honey samples met the criteria of the Regulations relating to honey (MPRRR, 2009.) considering HMF content and diastase number, while samples of sage and acacia honey did not meet the regulations.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:202308
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
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Created on2015-09-23 11:27:25