20.500.12556/DKUM-70546 Poznavanje vegetarijanske prehrane med študenti Knowledge and perceptions of vegetarian diet among students V raziskavi, ki je potekala v študijskem letu 2016/17, so sodelovali študentje UM, FKBV. Namen raziskave je bil ugotoviti, v kaki meri študentje poznajo vegetarijansko prehrano. Zanimalo nas je tudi, ali študentje ločijo med izvori narezkov (mesni, vegetarijanski, veganski) ter katera vrsta narezka jim je bolj všečna po okusu in videzu. V vseh narezkih, vključenih v senzorično analizo, smo v laboratoriju določili še vsebnost nitrata (III) in nitrata (V) ter pH vrednost. Iz anketnega vprašalnika smo ugotovili, da so študentje dokaj dobro ozaveščeni o vegetarijanski prehrani. Pri ugotavljanju izvora narezka je izmed petih narezkov le pri enem narezku več kot polovica študentov narobe določila izvor. Pri oceni okusa in videza narezkov je bila le pri enem izdelku, to je bil veganski dimljen narezek, statistično značilno nižja ocena v primerjavi z ostalimi narezki, katerih ocene se niso statistično razlikovale. Rezultati kemijske analize niso potrdili prisotnosti nitrata (III) in nitrata (V) v narezkih vegetarijanskega in veganskega izvora.Vsebnosti obeh nitratov v narezkih mesnega izvora so bile visoke, vendar niso presegle zakonsko določene meje. Dejstvo, da so narezki mesnega izvora v tako veliki meri tretirani z nitrati (III) in nitrati (V), je izjemno skrb vzbujajoče, zato velja nagovor k nadaljnjim raziskavam. In the research conducted in 2016/17 students of FKBV, UM took part. The purpose of the research was to find out the students’ knowledge about a vegetarian diet. We were also interested if students would be able to differentiate between the origins of the products (meat, vegetarian and vegan), and which sort of product they would like the most. For those products, included in the sensory analysis, we also determined the values of nitrate (III), nitrate (V) and pH-value. The results from the questionnaire showed, that students had quite good knowledge about vegetarianism. In separating between the origins of products, they were wrong only in one of five products. We have not found the statistical differences between taste and look of products, only the smoky vegan product stood out. The results from chemistry analysis did not confirm the presence of nitrate (III) and nitrate (V) in non meat products. Both nitrate contents were high in meat products, but they did not exceed the legal limits. The meat products were highly treated with nitrates, which was very alarming. We would recommend further research. vegetarijanstvo/senzorična analiza/nitrat(V)/nitrat(III)/pH-vrednost vegetarism/sensory analysis/nitrate (V)/nitrate (III)/pH-value true true false Slovenski jezik Angleški jezik Magistrsko delo/naloga 2018-05-21 16:35:02 2018-07-25 09:40:59 2022-08-01 19:29:03 2019-07-11 18:11:04 2018 0 Maribor 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 URN:SI:UM:DK:VXSPRX3W MAG_Janzic_Barbara_2018.pdf MAG_Janzic_Barbara_2018.pdf 1 56E845CFCEE5143CF263A5EFBE85BA9F 6ca1ff9d508aee20b3a671cd886e0e528792d1b6989efc92e73cd920ab6533da f85860d1-7c0f-11eb-bb7a-00155d0001ca 20.500.12556/dkum/35ab8dce-ee50-40f1-b8a2-761343040b4c https://dk.um.si/Dokument.php?lang=slv&id=124889 Fakulteta za kmetijstvo in biosistemske vede 0 0 0