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undergraduate thesis
Udio kolesterola u trajnim i polutrajnim kobasicama
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:458718
Volarić, Matea
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Volarić, M. (2010). Udio kolesterola u trajnim i polutrajnim kobasicama (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:458718

Volarić, Matea. "Udio kolesterola u trajnim i polutrajnim kobasicama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:458718

Volarić, Matea. "Udio kolesterola u trajnim i polutrajnim kobasicama." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:458718

Volarić, M. (2010). 'Udio kolesterola u trajnim i polutrajnim kobasicama', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 May 2024, https://urn.nsk.hr/urn:nbn:hr:159:458718

Volarić M. Udio kolesterola u trajnim i polutrajnim kobasicama [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 May 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:458718

M. Volarić, "Udio kolesterola u trajnim i polutrajnim kobasicama", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:458718

Metadata
TitleUdio kolesterola u trajnim i polutrajnim kobasicama
Title (english)Cholesterol content in fermented and semi-dry sausages
AuthorMatea Volarić
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2010-09-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Meso je izvor visoko vrijednih bjelanĉevina, esencijalnih masnih kiselina, vitamina, minerala, ali isto tako i masti, kolesterola, zasićenih masnih kiselina zbog kojih se našlo na lisi uzročnika srĉanih i krvožilnih bolesti. Većina današnjih znanstvenih istraživanja žele potvrditi tu činjenicu i malo tko će tvrditi suprotno. Kolesterol je prirodni lipid odgovoran za niz funkcija u našem organizmu te ako ga ne unosimo dovoljno hranom, naš će ga organizam sam sintetizirati što potvrđuje da je kolesterol visokovrijedna komponenta našeg organizma. U ovom radu prikazani su rezultati ispitivanja udjela kolesterola u industrijski proizvedenim trajnim i polutrajnim kobasicama. Udio kolesterola određivan je spektrofotometrijskom metodom u Laboratoriju za analitiĉku kemiju Hrvatskog veterinarskog instituta. Usporedbom rezultata analize trajnih i polutrajnih kobasica utvrđeno je kako trajne kobasice imaju veći udio kolesterola od polutrajnih kobasica.
Abstract (english)
Meat is a source of high-value proteins, essential fatty acids, vitamins, minerals, but also fat, cholesterol, saturated fatty acids for which is found itself on the list of causes to cardiac and vascular diseases. Most of today's research studies will confirm this fact while only a few would argue against the findings. Cholesterol is a natural lipid responsible for a number of functions in our body and if we do not attain adequate amounts through regular nutrition, our body will start to synthesize it on its own, a fact that confirms cholesterol is a highly valuable component of our body. This final work presents the tests' results of cholesterol content in industrial manufactured fermented and semi-dry sausages. Cholesterol content was determined using the spectrophotometric method in the Laboratory of Analitical Chemistry of the Croatian Veterinary Institute. By comparing the analysis results of fermented and semi-dry sausages it was found that fermented sausages have a higher colesterol content than the semi-dry ones.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:458718
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-02 09:59:44