prikaz prve stranice dokumenta Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki
  Download
PDF 1.13 MB
master's thesis
Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:635550
Križanović, Romana
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

Cite this document

Križanović, R. (2017). Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:635550

Križanović, Romana. "Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:635550

Križanović, Romana. "Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:635550

Križanović, R. (2017). 'Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:635550

Križanović R. Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 August 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:635550

R. Križanović, "Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:635550

Metadata
TitleUtjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki
Title (english)Influence of smoking onproteolytic processes and protein oxidation in dry cured ham
AuthorRomana Križanović
MentorHelga Medić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2017-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Glavni cilj ovog rada bio je istražiti utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki. Uzorci su bili pripremljeni prema jednakoj tehnologiji prerade, razlika je u 50 %-tnoj redukciji aplikacije dima u dimnoj komori. Ispitivanje se sastojalo od određivanja udjela proteinskog, neproteinskog i hlapivog dušika, udijela proteina te indeksa proteolize. Uz pomoć DNPH metode dobivene su vrijednosti ukupne količine karbonila. Faza dimljenja nije utjecala na indeks proteolize. U kontrolnim uzorcima vrijednosti indeksa proteolize se kretao u rasponu od 12,81 do 19,83 %. U manje dimljenim uzorcima kretao se u rasponu od 14,98 do 18, 42 %. Iz dobivenih rezultata je vidljivo da redukcija dima nije utjecala na ispitivane parametre.
Abstract (english)
The aim of this paper was to investigate the effect of smoking on proteolytic processes and the oxidation of protein in a dry cured-ham. The samples were prepared according to the same processing technology, the difference was in the 50% reduction in the smoke application. The study included the determination of the protein, nonprotein and volatile nitrogen, protein share and proteolysis index. The smoking phase did not affect the proteolysis index. In control samples the value of the proteolytic index ranged from 12.81 to 19.83%. In less smoked samples ranged from 14.98 to 18, 42%. Using the DNPH method the values of the total amount of carbonyl were obtained. From the obtained results it is apparent that the smoke reduction did not affect the parameters being tested.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:635550
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 on2017-11-13 11:40:16