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Chemometric approach to the analysis ofosmotic dehydration of silver crucian carp(Carassius gibelio)

dc.contributor.advisorLević, Ljubinko
dc.contributor.otherDžinić, Natalija
dc.contributor.otherLević, Ljubinko
dc.contributor.otherPavkov, Ivan
dc.contributor.otherPezo, Lato
dc.creatorLončar, Biljana
dc.date.accessioned2015-12-29T11:19:51Z
dc.date.available2015-12-29T11:19:51Z
dc.date.available2020-07-03T13:54:16Z
dc.date.issued2015-06-15
dc.identifier.urihttps://nardus.mpn.gov.rs/handle/123456789/1812
dc.identifier.urihttp://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija143444883506615.pdf?controlNumber=(BISIS)94749&fileName=143444883506615.pdf&id=3831&source=NaRDuS&language=srsr
dc.identifier.urihttp://www.cris.uns.ac.rs/record.jsf?recordId=94749&source=NaRDuS&language=srsr
dc.identifier.urihttp://www.cris.uns.ac.rs/DownloadFileServlet/IzvestajKomisije142918720995419.pdf?controlNumber=(BISIS)94749&fileName=142918720995419.pdf&id=3536&source=NaRDuS&language=srsr
dc.description.abstractHemometrijskim metodama (deskriptivna statistika, analiza glavnih komponenti, veštačke neuronske mreže i fazi optimizacija) analizirani su rezultati procesa osmotske dehidratacije mesa srebrnog karaša, sa ciljem unapređenja efikasnosti osmotskog tretmana i pronalaženja optimalnih tehnoloških parametara. Osmotski tretman se odvijao u tri osmotska rastvora (vodeni rastvor natrijum hlorida i saharoze, kombinacija vodenog rastvora natrijum hlorida i saharoze i melase i melasa šećerne repe) različitih koncentracija, na četiri temperature (10°C, 20°C, 35°C i 50°C) i pri tri vremena procesa (1, 3 i 5h). Posmatrani su sledeći odzivi sistema: gubitak vode, priraštaj suve materije, povećanje sadržaja suve materije, sniženje aktivnosti vode i promena sadržaja minerala (Na, K, Ca i Mg). Karakterizacijom osmotski dehidriranog ribljeg polupoizvoda, pojašnjeni su efekti osmotskog tretmana i inovatinog osmotskog rastvora na senzorne osobine, hemijski i mikrobiološki profil tretiranog mesa ribe. Rezultati ispitivanja pokazuju da se primenom procesa osmotske dehidratacije povećava gubitak vode, priraštaj suve materije i sadržaj suve materije u svim uzorcima mesa srebrnog karaša. Za sva tri osmotska rastvora, najveće vrednosti dobijene su nakon 5 časova, pri najvišim temperaturama i u najvećim koncentracijama rastvora. Povećavanjem temperature procesa, koncentracije rastvora i vremena trajanja procesa, povećan je sadržaj posmatranih minerala u tretiranom mesu ribe. Rezultati ANOVA testa pokazali su da na vrednosti posmatranih odziva statistički značajno utiču sva tri parametra: vreme, temperatura i koncentracija. PCA analizom procesa utvrđeno je da su pri izračunavanju prve glavne komponente najveći uticaj imale vrednosti svih odziva osim aw vrednosti, dok je ona najviše uticala na proračun druge glavne komponente. Iako su modeli veštačkih neuronskih mreža kompleksniji od modela polinoma drugog reda, mreže su pokazale bolji učinak usled visoke nelinearnosti razvijenih sistema. Primenom fazi optimizacije postignute optimalne vrednosti procesnih parametara za vodeni rastvor natrijum hlorida i saharoze su bile na nižim temperaturama i nižim koncentracijama rastvora, dok su za rastvore sa melasom šećerne repe optimalne vrednosti na maksimumima posmatranih opsega temperature i koncentracije rastvora. Procesom osmotske dehidratacije smanjen je inicijalni broj bakterija u mesu srebrnog karaša. Hemijskim i senzorskim analizama utvrđeno je da je melasa šećerne repe zbog svog kompleksnog nutritivnog sastava povoljnije je delovala na promenu hemijskog sastava i senzorne osobine uzoraka u odnosu na druga dva rastvora.sr
dc.description.abstractChemometric methods (descriptive statistics, principal components analysis, artificial neural networks and fuzzy optimization) were used to analyze the results of osmotic dehydration of silver crucian carp, with the aim of improving the efficiency of the osmotic treatment and finding the optimal technological parameters. The osmotic treatment was carried out in three osmotic solution (aqueous sodium chloride and sucrose solution, sugar beet molasses and the combination of these two solutions) of varying concentrations, at four temperatures (10°C, 20°C, 35°C and 50°C) and at three processing times (1, 3 and 5 h). The observed system responses were: water loss, solid gain, increase in dry matter content, reduction of water activity and changes in mineral content (Na, K, Ca and Mg). The characterization of dehydrated fish, explained the effects of osmotic treatment on its sensory properties, chemical and microbiological profile. Results have shown that the application of osmotic dehydration increases water loss, solid gain and dry matter content in all samples of fish meat. For all three osmotic solution, the highest values were obtained after 5h, at the highest temperatures and in the highest concentration of the solution. By increasing the process temperature, concentration and time, increased the mineral content in the fish meat. The results of the ANOVA test have shown that the values of the observed responses significantly affect all three parameters: time, temperature and concentration. PCA analysis process has found that on calculation of the first principal component all response values except aw value had the greatest impact, while aw value had the most influence on the calculation of the other major component. Although models of artificial neural network models are more complex than second order polynomial, the network showed better performance due to the high nonlinearity of the developed system. Application of fuzzy optimization obtained optimal values of the process parameters for aqueous solution of sodium chloride and sucrose were at lower temperatures and lower concentrations of the solution, while the solutions with molasses optimal values of the maxima observed ranges of temperature and solution concentration. The process of osmotic dehydration has reduced the initial number of bacteria in meat silver carp. Chemical and sensory analyzes have shown that the sugar beet molasses due to its complex nutritional composition has a better effect on changing the chemical composition and sensory characteristics of the samples.en
dc.languagesr (latin script)
dc.publisherУниверзитет у Новом Саду, Технолошки факултетsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31055/RS//
dc.rightsopenAccessen
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.sourceУниверзитет у Новом Садуsr
dc.subjectHemometrijasr
dc.subjectChemometricsen
dc.subjectosmotska dehidratacijasr
dc.subjectprenos masesr
dc.subjectmelasa šećerne repesr
dc.subjectsrebrni karašsr
dc.subjectosmotic dehydrationen
dc.subjectmasstransferen
dc.subjectsugar beet molassesen
dc.subjectsilver crucian carpen
dc.titleHemometrijski pristup analizi osmotske dehidratacije srebrnog karaša (Carassius gibelio)sr
dc.titleChemometric approach to the analysis ofosmotic dehydration of silver crucian carp(Carassius gibelio)en
dc.typedoctoralThesisen
dc.rights.licenseBY-NC-ND
dcterms.abstractЛевић Љубинко; Джинић Наталија; Пезо Лато; Левић Љубинко; Павков Иван; Лончар Биљана; Хемометријски приступ анализи осмотске дехидратације сребрног караша (Царассиус гибелио); Хемометријски приступ анализи осмотске дехидратације сребрног караша (Царассиус гибелио);
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/40251/Disertacija.pdf
dc.identifier.fulltexthttp://nardus.mpn.gov.rs/bitstream/id/40252/IzvestajKomisije.pdf
dc.identifier.fulltexthttps://nardus.mpn.gov.rs/bitstream/id/40252/IzvestajKomisije.pdf
dc.identifier.fulltexthttps://nardus.mpn.gov.rs/bitstream/id/40251/Disertacija.pdf
dc.identifier.rcubhttps://hdl.handle.net/21.15107/rcub_nardus_1812


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