Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory for Meat and Fish Technology

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Main research field

Food Technology

Specific research areas

food analysis, quality control, food processing, product development

Techniques/methods

HPLC, GC-MS, bioelectrical impedance analysis, physical and chemical analysis of food

Technology keywords

  • Electrical Engineering and Technology/Electrical Equipment
  • Analytical Chemistry
  • Food Additives/Ingredients/Functional Food
  • Food Processing
  • Food Technology
  • Food quality and safety

Services offered

  • Teaching and Training
  • Quality control

Market sectors

  • Beverages
  • Food Producers
  • Industrial Engineering
  • Food & Drug Retailers
  • Pharmaceuticals & Biotechnology

Short summary (English)

Laboratory for Meat and Fish Technology is focused on the research in the field of technology and quality of various animal-based products. The personnel of the laboratory have a strong background in food processing, quality and quality control of meat, fish and poultry, analytics and microbiology. During the post-doctoral specializations, staff members have participated in the project 'Effectiveness of different technological and culinary treatments in mortality of Anisakidae larvae and their effect on the immunogenicity of allergens from the parasite', Madrid, Spain and FP6 project 'Pathogen combat', University of Gent, Belgium. Laboratory have had several national projects focused on application of bioelectrical impedance methodology for the quantification of changes in fish which occur during freezing and frozen storage, meats and poultry. The group is currently running researches oriented to volatile compounds and aroma development during the processing of food of animal origin, quality of game meat in Croatia and development of functional poultry products.

Short summary (Croatian)

U Laboratoriju za tehnologiju mesa i ribe provode se istraživanja u području tehnologije i kvalitete namirnica animalnog podrijetla. Istraživački tim je kompetentan za kontrolu kvalitete, analitiku i mikrobiologiju mesa, ribe i peradi kao i za tehnološke procese proizvodnje animalnih proizvoda. Kroz post doktorske znanstvene specijalizacije istraživači su bili uključeni u Europske projekte «Effectiveness of different technological and culinary treatments in mortality of Anisakidae larvae and their effect on the immunogenicity of allergens from the parasite' i FP6 projekt 'Pathogen Combat”, u Španjolskoj i Belgiji. Vodili smo više nacionalnih znanstvenih projekata fokusiranih na aplikaciju bioelektričkih impedancijskih analiza u kvantifikaciji promjena u mišićju ribe tijekom smrzavanja i u fizikalno-kemijskim karakteristikama mesa i peradi. Znanstveno-istraživački rad grupe orijentiran je i na određivanje hlapivih spojena arome u animalnim proizvodima, na kvalitetu mesa divljači u RH te na razvoj funkcionalnih proizvoda od mesa peradi i jaja.

Last update: 06.02.2013. 06:08:09

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