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MESO: Prvi hrvatski časopis o mesu, Vol. VI No. 3, 2004.

Stručni rad

Butirometric determination of fat content in a muscle tissue of carp (cyprinus carpio, L.)

Alen Hrastnik ; Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb
Bela Njari ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, 10000 Zagreb

Puni tekst: hrvatski pdf 262 Kb

str. 50-52

preuzimanja: 759

citiraj

Sažetak

In our study we examined the possibility of using two different butirometric methods in determining fat content in a muscle tissue of carp. Our results were compared to results acquired by official Grossfeld method. Results made clear that there are no significant differences concerning the method used. Average fat content was 1,7% in first butirometric method and 1,9% in the second, while the fat content using Grossfeld method was 1,8%.

Ključne riječi

Hrčak ID:

25924

URI

https://hrcak.srce.hr/25924

Datum izdavanja:

1.6.2004.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.406 *