Primerjava in validacija nekaterih kemijskih metod za določanje sestavin mesnih izdelkov : diplomska naloga = Comparison and validation of some chemical methods for evaluation the composition of meat products : graduation thesis
Križnič, Anja
Namen dela je bil primerjati in validirati metode, ki se uporabljajo v kontroli kakovosti mesnih izdelkov. V raziskavo smo vključili metode za določanje vsebnosti vode, nitritov, maščob, pepela in ...kuhinjske soli. Prvi del raziskave obsega ponovljivost metod med petimi zaporednimi dnevi, drugi del ponovljivost metod v istem dnevu. Ponovljivost metod med dnevi smo izvedli na štirih mesnih izdelkih, ponovljivost v istem dnevu pa na 10 mesnih izdelkih. Statistična obdelava rezultatov je pokazala, da so metode za določanje vode, nitritov, pepela, kuhinjske soli in Weibull-Stoldtova metoda za določanje maščob dobro ponovljive, dajejo zanesljive rezultate in z ISO standardom dovoljena odstopanja. Metoda za določanje maščob po Gerberju se je izkazala kot slabo ponovljiva in nezanesljiva.
Type of material - undergraduate thesis
; adult, serious
Publication and manufacture - Ljubljana : [BF, Oddelek za živilstvo] : [A.Križnič], 1999
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