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master's thesis
Primjena tehnike plinske kromatografije u dokazivanju patvorenja maslaca
Zagreb: University of Zagreb, Faculty of Agriculture, 2019. urn:nbn:hr:204:533302
Ljubić, Tihana
University of Zagreb
Faculty of Agriculture
Dairy Science

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Ljubić, T. (2019). Primjena tehnike plinske kromatografije u dokazivanju patvorenja maslaca (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:533302

Ljubić, Tihana. "Primjena tehnike plinske kromatografije u dokazivanju patvorenja maslaca." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:533302

Ljubić, Tihana. "Primjena tehnike plinske kromatografije u dokazivanju patvorenja maslaca." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:533302

Ljubić, T. (2019). 'Primjena tehnike plinske kromatografije u dokazivanju patvorenja maslaca', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:533302

Ljubić T. Primjena tehnike plinske kromatografije u dokazivanju patvorenja maslaca [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:204:533302

T. Ljubić, "Primjena tehnike plinske kromatografije u dokazivanju patvorenja maslaca", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:533302

Metadata
TitlePrimjena tehnike plinske kromatografije u dokazivanju patvorenja maslaca
Title (english)The application of gas chromatography technique in the detection of butter adulteration
AuthorTihana Ljubić
MentorNataša Mikulec (mentor)
Committee memberNataša Mikulec (predsjednik povjerenstva)
Committee memberNeven Antunac (član povjerenstva)
Committee memberSamir Kalit (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Dairy Science)
Zagreb
Defense date and country2019-09-24, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Patvorenje maslaca predstavlja ozbiljan problem u mljekarskoj industriji, a provodi se dodavanjem jeftinih masti biljnog ili životinjskog podrijetla, pri čemu udio dodatnih sastojaka nije označen na deklaraciji. Reprezentativni uzorci maslaca te svinjska mast i margarin analizirani su tehnikom plinske kromatografije. Priređeni su kalibracijski uzorci maslaca s poznatim udjelima dodanog margarina i svinjske masti (0, 5, 10, 20, 50 i 100%). Rezultati istraživanja potvrđuju da su najveće razlike vidljive u zastupljenosti zasićenih kratkolančanih masnih kiselina: maslačne, kapronske i kaprilne (C4:0, C6:0 i C8:0) čiji se udio u analiziranim uzorcima smanjuje dodatkom margarina i svinjske masti, a sadržaj oleinske i linolne kiseline (C18:1n9 i C18:2n6) se povećava. Metoda korištena u radu pokazuje veliki potencijal u praćenju kontrole kvalitete i eventualnog patvorenja maslaca s drugim vrstama masti, te se može primjeniti u kontroli ispravnosti označavanja maslaca.
Abstract (english)
Butter adulteration is a serious problem in the dairy industry and is conducted by adding cheaper fats of vegetable or animal origin, with no indication of additional ingredients on the label. Representative samples of butter, pork fat and margarine were analysed by gas chromatography technique. Calibration samples of butter with known proportions of added margarine and pork fat (0, 5, 10, 20, 50 and 100%) were prepared. Based on the results the largest differences are shown in the presence of saturated short-chain fatty acids: butyric, capric, and caprylic (C4:0, C6:0 and C8:0), whose content in the analysed samples is reduced by the addition of margarine and pork fat, while oleic and linoleic acid content (C18:1n9, C18:2n6) is increased. The method used in the paper shows great potential in monitoring quality control and possible adulteration of butter with other types of fat and can be applied in the control of proper labelling of butter.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:533302
Study programmeTitle: Production and Processing of Milk
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-11-13 13:06:38