Emilija Friganović

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Virgin olive oils from the fruits of Croatian autochthonous varieties Oblica, Lastovka and Levantinka were characterized for the first time. Headspace volatiles were analyzed by HS-SPME/GC-FID/MS. The main volatiles were C6 compounds. The most abundant was (E)-hex-2-enal (62.60%-69.20%). (Z)-Hex-3-enal was not found in Lastovka oil, while Levantinka oil did(More)
In order to determine the eff ect of age, gender and castration, as well as ripening duration and anatomical position on the weight loss (WL) during processing of castradina production (an indigenous Dalmatian dry-cured mutton), 60 ewes (E) of three age groups (up to 2.5 yr, from 3 to 5 yr, more than 5.5 yr) and 40 males (wethers W and rams R), 20 in each(More)
The aim of this study was to determine how different genetic backgrounds (particularly effect of Duroc as a terminal carcass breed) affect chemical composition (water content, as well as dry matter, protein, fat, and NaCl content), as well as other properties of Istrian dry-cured ham (pH, acid number, peroxide number) that are significant in sense of its(More)
Sažetak Sušenje je vjerojatno jedan od najstarijih načina konzerviranja mesa. Rezultat postupka sušenje je prvenstveno gubitak vode (dehidracija i evaporacija) koji se očituje kao gubitak mase proizvoda (kalo). Smanjenjem količine vode u proizvodu smanjuje se aktivnost mikroorganizama, a time i produljuje trajnost proizvoda. Temeljna promjena na kojoj se(More)
Drying is probably one of the oldest methods of meat preservation. The result of the drying cycle is primarily water loss (dehydration and evaporation), which manifests itself as a weight loss of the product. Reducing the water content in the product decreases the activity of microorganisms, and therefore prolongs the shelf life of products. The fundamental(More)
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