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undergraduate thesis
Karakterizacija hlapljivih spojeva iz trajne kobasice Bosanski sudžuk
završni rad
Split: University of Split, Faculty of Chemistry and Technology, 2018. urn:nbn:hr:167:661534
Pupačić, Josipa
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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Pupačić, J. (2018). Karakterizacija hlapljivih spojeva iz trajne kobasice Bosanski sudžuk : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:661534

Pupačić, Josipa. "Karakterizacija hlapljivih spojeva iz trajne kobasice Bosanski sudžuk : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2018. https://urn.nsk.hr/urn:nbn:hr:167:661534

Pupačić, Josipa. "Karakterizacija hlapljivih spojeva iz trajne kobasice Bosanski sudžuk : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2018. https://urn.nsk.hr/urn:nbn:hr:167:661534

Pupačić, J. (2018). 'Karakterizacija hlapljivih spojeva iz trajne kobasice Bosanski sudžuk : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:167:661534

Pupačić J. Karakterizacija hlapljivih spojeva iz trajne kobasice Bosanski sudžuk : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2018 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:167:661534

J. Pupačić, "Karakterizacija hlapljivih spojeva iz trajne kobasice Bosanski sudžuk : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:167:661534

Metadata
TitleKarakterizacija hlapljivih spojeva iz trajne kobasice Bosanski sudžuk : završni rad
Title (english)Characterization of volatile compounds from dry fermented sausage Bosanski sudžuk
AuthorJosipa Pupačić
MentorZvonimir Marijanović (mentor)
MBZ: 344116
Committee memberMarina Zekić (predsjednik povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2018-10-31, Croatia
Scientific / art field,
discipline and subdiscipline		TECHNICAL SCIENCES
Chemical Engineering
Abstract
Bosanski sudžuk,suha fermentirana kobasica,proizvodi se u većini dijelova Bosne i Hercegovine, i jedna je od tradicionalnihh kobasica na tom području. 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 hlapljivih spojeva iz uzoraka korištena je mikroekstrakcija na čvrstoj fazi iz para iznad otopine (HS-SPME-Headspace-Solid Phase Microextraction). Uzorci hlapljivih spojeva su analizirani plinskom kromatografijom spektrometrijom masa (GC-MS-Gas chromatography-mass spectrometry). U svim testiranim uzorcima kobasice terpeni su bili najzastupljeniji spojevi i to: limonen (21,36-27,05 %) , te δ-3-karen (16,25-16,73 %).
Abstract (english)
Bosanski sudžuk thedry fermented sausage, is produced in most parts of Bosnia and Herzegovina and is one of the traditional sausages in the area. 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-Headspace-Solid Phase Microextraction). The extracts were analysed by gas chromatography-mass spectrometry analysis (GC-MS-Gas chromatography-mass spectrometry). In all tested specimens of sausages, terpenes were the most commonly used compounds: limonene (21.36- 27.05 %) and δ-3-carene (16.25-16.73 %).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:661534
Study programmeTitle: Chemical Technology; specializations in: Chemical Technology and Materials, Food Technology
Course: Chemical Technology and Materials
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
Embargo expiration date: 2019-11-01
Terms of useLicence In copyright icon
Public noteKljučne riječi doradio knjižničar/ Key words are revised by the librarian
Created on2019-09-25 08:23:44