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undergraduate thesis
Analiza hlapljivih spojeva iz trajne kobasice kulenova seka
završni rad
Split: University of Split, Faculty of Chemistry and Technology, 2018. urn:nbn:hr:167:737033
Žanko, Tea
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Institutional repository: Repository of the Faculty of chemistry and technology

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Žanko, T. (2018). Analiza hlapljivih spojeva iz trajne kobasice kulenova seka : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:737033

Žanko, Tea. "Analiza hlapljivih spojeva iz trajne kobasice kulenova seka : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2018. https://urn.nsk.hr/urn:nbn:hr:167:737033

Žanko, Tea. "Analiza hlapljivih spojeva iz trajne kobasice kulenova seka : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2018. https://urn.nsk.hr/urn:nbn:hr:167:737033

Žanko, T. (2018). 'Analiza hlapljivih spojeva iz trajne kobasice kulenova seka : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 25 November 2024, https://urn.nsk.hr/urn:nbn:hr:167:737033

Žanko T. Analiza hlapljivih spojeva iz trajne kobasice kulenova seka : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2018 [cited 2024 November 25] Available at: https://urn.nsk.hr/urn:nbn:hr:167:737033

T. Žanko, "Analiza hlapljivih spojeva iz trajne kobasice kulenova seka : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:167:737033

Metadata
TitleAnaliza hlapljivih spojeva iz trajne kobasice kulenova seka : završni rad
Title (english)Study of volatile compounds from dry fermented sausage kulenova seka : bachelor thesis
AuthorTea Žanko
MentorZvonimir Marijanović (mentor)
Committee memberAni Radonić (predsjednik povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2018, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kulenova seka je tradicionalni mesni proizvod s područja istočne Hrvatske (Slavonije i Baranje) koja se ubraja u fermentirane trajne kobasice. Tijekom procesiranja fermentiranih proizvoda odvijaju se brojne enzimatske i neenzimatske reakcije koje dovode do povećanja koncentracije hlapljivih komponenata aroma. Te komponente su odgovorne za specifične okusne i mirisne osobine ovog proizvoda. Za ekstrakciju tih spojeva iz uzoraka korištena je mikroekstrakcija na čvrstoj fazi iz para iznad otopine (HS-SPME). Svi uzorci hlapljivih spojeva su analizirani plinskom kromatografijom spektrometrijom masa (GC-MS). Ukupno je identificirano 20 spojeva. Identificirani spojevi su pripadali sljedećim kemijskim grupama: aldehidi, ketoni, alkoholi, aromatski ugljikovodici i organosumporni spojevi.
Abstract (english)
Kulenova seka is a traditional meat product from eastern Croatia (Slavonija and Baranja) pertaining to dry fermented sausages. During the processing of dry-cured meat products numerous enzymatic and nonenzymatic reactions are carried out. This leads to an increase in the concentration of volatile aroma compounds. These compounds are responsible for the specific olfactory properties of products. For extraction of such compounds from the samples, a headspace solid-phase microextraction was used (HS-SPME). All the extracts were analysed by gas chromatography-mass spectrometry analysis (GC-MS). Total identified 20 volatile compounds. They belonged to the following chemical groups: aldehydes, ketones, alcohols, aromatic hydrocarbons and organosulfur compounds.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:737033
Study programmeTitle: Chemical Technology; specializations in: Chemical Technology and Materials, Food Technology
Course: Food Technology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a pristupnik/pristupnica kemijskog inženjerstva (stručni/a pristupnik/pristupnica kemijskog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteKljučne riječi doradio knjižničar/ Key words are revised by the librarian
Created on2018-06-13 11:44:26