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master's thesis
Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:218422
Zovko, Lucija
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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Zovko, L. (2017). Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:218422

Zovko, Lucija. "Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:218422

Zovko, Lucija. "Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:218422

Zovko, L. (2017). 'Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 11 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:218422

Zovko L. Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2024 July 11] Available at: https://urn.nsk.hr/urn:nbn:hr:159:218422

L. Zovko, "Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:218422

Metadata
TitleUtjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu
Title (english)Effect of the salt on proteolytic processes and protein oxidation in the dry-cred meat products
AuthorLucija Zovko
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
Cilj ovog rada bio je istražiti utjecaj soli na proteolitiĉke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu u tipu suha šunka. Uzorci su pripremljeni prema jednakoj tehnologiji prerade, osim u dijelu vremenskog trajanja procesa soljenja, koje je kod proizvodnje manje soljenih šunki bilo skraćeno s pet na tri tjedna. Ispitivanje je obuhvatilo odreĊivanje udjela proteinskog, neproteinskog i hlapivog dušika po Kjeldahlu te indeksa proteolize. Budući da je formiranje karbonilnih spojeva oznaĉeno kao jedna od najistaknutijih modifikacija oksidiranih proteina, metodom DNPH iz uzoraka su kvantificirane ukupne koliĉine karbonila. Dobiveni rezultati pokazuju kako kraće (manje) soljene šunke u prosjeku imaju veće udjele proteinskog, neproteinskog i hlapivog dušika te veći indeks proteolize što ukazuje i da su podložnije proteolitiĉkim procesima odnosno u prosjeku im je veća koncentracija karbonila.
Abstract (english)
The aim of this work was to investigate the effect of salton proteolytic processes and oxidation of proteins in the dry-cured meat product. The samples were prepared according to the same processing technology, except the salting process which was shortened from five weeks to three weeks. The study included the determination of protein, nonprotein and volatile nitrogen content by Kjeldahl metod and the proteolysis index. Since the formation of carbonyl compounds is designated as one of the most prominent modifications of the oxidized proteins, the total amount of carbonyls is quantified from protein samples using the DNPH method. The obtained results show that shorter (less) salted hams have on average higher part of total, nonprotein and volatile nitrogen, and a higher proteolytic index, indicating that they are more susceptible to proteolytic processes and have a higher carbonyl concentration.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:218422
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 13:17:49