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master's thesis
Određivanje histamina u tuni primjenom Raman spektroskopije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:970438
Borko, Ana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Meat and Fish Technology

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

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Borko, A. (2017). Određivanje histamina u tuni primjenom Raman spektroskopije (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:970438

Borko, Ana. "Određivanje histamina u tuni primjenom Raman spektroskopije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:970438

Borko, Ana. "Određivanje histamina u tuni primjenom Raman spektroskopije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:970438

Borko, A. (2017). 'Određivanje histamina u tuni primjenom Raman spektroskopije', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:970438

Borko A. Određivanje histamina u tuni primjenom Raman spektroskopije [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:970438

A. Borko, "Određivanje histamina u tuni primjenom Raman spektroskopije", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:970438

Metadata
TitleOdređivanje histamina u tuni primjenom Raman spektroskopije
Title (english)Determination of histamine in tuna using Raman spectroscopy
AuthorAna Borko
MentorSanja Vidaček (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2017-07-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Žutoperjana tuna se zajedno sa svojom podoricom Scombridae smatra glavnim uzročnikom skombroidnih trovanja tj. otrovanja histaminom. Taj biogeni amin nastaje neprikladnim skladištenjem svježe ribe te se nakon formiranja ne može ukloniti niti jednom metodom toplinske obrade. Stoga je cilj ovog istraživanja validirati metodu detekcije histamina spektroskopijom površinski pojačanog Ramanovog raspršenja (SERS) na uzorku tune te time omogućiti njegovo jednostavno, brzo i precizno određivanje. Rezultati su pokazali da se tom metodom mogu postići zadovoljavajući no ne i vrlo precizni rezultati u odnosu na referentnu HPLC metodu. Ipak, ističu se brojne prednosti SERS metode koje prvenstveno uključuju značajno smanjenje troškova i vremena potrebnog za analizu.
Abstract (english)
Yellowfin tuna along with her family Scombridae is considered as the main cause of scombroid poisoning, ie. histamine poisoning. That biogenic amine will appear during unproperly storage of fish and once it is formed, it can't be removed by any method of heat treatment. According to that, purpose of this research is to validate method for detection of histamine using surface enhanced Raman spectroscopy (SERS) on tuna samples and enable his simple, fast and precise determination. Results have shown that using this method it is possible to achieve satisfying results, but not so precise according to reference HPLC method. However, there are a lot of advantages of SERS method like significant lowering of cost and time necessary for analysis.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:970438
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-09 10:06:49