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undergraduate thesis
Tradicionalne i moderne tehnologije mariniranja ribe
2018. urn:nbn:hr:226:483339
Cvitković, Nika
University of Split
University Department of Marine Studies

Cite this document

Cvitković, N. (2018). Tradicionalne i moderne tehnologije mariniranja ribe (Undergraduate thesis). Split: University of Split. Retrieved from https://urn.nsk.hr/urn:nbn:hr:226:483339

Cvitković, Nika. "Tradicionalne i moderne tehnologije mariniranja ribe." Undergraduate thesis, University of Split, 2018. https://urn.nsk.hr/urn:nbn:hr:226:483339

Cvitković, Nika. "Tradicionalne i moderne tehnologije mariniranja ribe." Undergraduate thesis, University of Split, 2018. https://urn.nsk.hr/urn:nbn:hr:226:483339

Cvitković, N. (2018). 'Tradicionalne i moderne tehnologije mariniranja ribe', Undergraduate thesis, University of Split, accessed 17 November 2024, https://urn.nsk.hr/urn:nbn:hr:226:483339

Cvitković N. Tradicionalne i moderne tehnologije mariniranja ribe [Undergraduate thesis]. Split: University of Split; 2018 [cited 2024 November 17] Available at: https://urn.nsk.hr/urn:nbn:hr:226:483339

N. Cvitković, "Tradicionalne i moderne tehnologije mariniranja ribe", Undergraduate thesis, University of Split, Split, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:226:483339

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Metadata
TitleTradicionalne i moderne tehnologije mariniranja ribe
Title (english)Traditional and modern technologies of marinating fish
AuthorNika Cvitković
MentorVida Šimat (mentor)
Committee memberMarin Ordulj (predsjednik povjerenstva)
Committee memberVida Šimat (član povjerenstva)
Committee memberVedrana Nerlović (član povjerenstva)
GranterUniversity of Split
(University Department of Marine Studies)
Split
Defense date and country2018-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Mariniranje je jedna od najstarijih kemijskih metoda konzerviranja kojom se dobivaju kiselkasti proizvodi, nježne teksture i ograničenog roka trajanja. Sastojci koji se koriste za konzerviranje su sol i octena kiselina, a u novije vrijeme sokovi citrusnog voća. Marinadama se dodaju raznovrsni začini koji joj daju karakterističan okus i miris. Proizvodi dobiveni mariniranjem nazivaju se marinade. Postoji nekoliko načina mariniranja ribe, a obuhvaćaju tradicionalne tehnologije kojima se proizvode hladne (bez termičke obrade) i vruće (kuhane ili pečene) marinade i moderne tehnologije. Svjetski trendovi promoviraju konzumaciju sirove i blago procesirane hrane, stoga moderne tehnologije mariniranja uključuju hladne marinade koje se provode upotrebom sokova citrusnog voća. Takvim blagim procesima bez termičke obrade važno je posebnu pažnju pripisati opasnostima koje sirovi proizvodi predstavljaju za potrošače.
Abstract (english)
Marinating is one of the oldest chemical preservation method used to achieve mildly acid products with gentle texture and of limited shelf life. In the marination process ingredients such as salt and acetic acid, and recently juices of citrus fruit are used to for preservation of the product. Products obtained by marinating are called marinades. The aroma and flavour, and preservation of the marinades may be enhanced by addition of various spices of additives. There are several ways to marinate fish, including traditional technologies that produce cold (without thermal processing) and hot (cooked or fried) marinades and modern technology. World trends promote the consumption of raw and mildly processed foods, so modern marinating technology includes cold marinades produced with citrus fruit juices. Processing fish without thermal treatment increases possible risks for consumers, thus hazard analysis and control of raw ready-to-eat products is necessary to ensure safety of the product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:226:483339
Study programmeTitle: Marine Fishery
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka morskog ribarstva (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka morskog ribarstva)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Public notePredmet: Očuvanje i prerada proizvoda mora
Created on2018-12-03 11:33:05