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master's thesis
Određivanje udjela histamina u mariniranoj ribi Raman spektroskopijom i HPLC metodom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:676282
Zovko, Marija
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

Zovko, M. (2017). Određivanje udjela histamina u mariniranoj ribi Raman spektroskopijom i HPLC metodom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:676282

Zovko, Marija. "Određivanje udjela histamina u mariniranoj ribi Raman spektroskopijom i HPLC metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:676282

Zovko, Marija. "Određivanje udjela histamina u mariniranoj ribi Raman spektroskopijom i HPLC metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:676282

Zovko, M. (2017). 'Određivanje udjela histamina u mariniranoj ribi Raman spektroskopijom i HPLC metodom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:676282

Zovko M. Određivanje udjela histamina u mariniranoj ribi Raman spektroskopijom i HPLC metodom [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:159:676282

M. Zovko, "Određivanje udjela histamina u mariniranoj ribi Raman spektroskopijom i HPLC metodom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:676282

Metadata
TitleOdređivanje udjela histamina u mariniranoj ribi Raman spektroskopijom i HPLC metodom
Title (english)Determination of histamine content in marinated fish with Raman spectroscopy and HPLC method
AuthorMarija Zovko
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 country2017-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Standardi sigurnosti hrane zahtijevaju detekciju spojeva koji, čak i u tragovima, mogu utjecati na zdravlje ljudi. U ovu skupinu tvari pripadaju i biogeni amini, a jedan od najproučavanijih je histamin. Histamin se rijetko nalazi u svježoj ribi, međutim njegov udio raste s razvojem procesa bakterijske razgradnje ribe, te se histamin može smatrati indikatorom kvarenja ribe. Mariniranje je jedan od načina prerade ribljeg mesa kojim se, zahvaljujući djelovanju kombinacije octene kiseline i soli te drugih sastojaka marinade, zadržava djelovanje bakterija i enzima. Iako se snažan inhibitorski učinak marinade na bakterije i enzime povećava s povećanjem koncentracije, razvoj histamina moguć je i u mariniranoj ribi. Postoji više metoda za identifikaciju i kvantifikaciju odnosno određivanje udjela histamina u ribi. U ovom radu ispitivana je primjena Raman spektroskopije tj. spektroskopije površinski pojačanog Ramanovog raspršenja (SERS metode) i referentne HPLC metode kod određivanja udjela histamina u uzorcima marinirane ribe, te je izvršena usporedba dobivenih rezultata i podudarnosti korištenih metoda. Usporedba rezultata SERS metode i referentne HPLC metode pokazala je da je najveća točnost postignuta primjenom modela dobivenog linearnom regresijom na temelju intenziteta SERS vrpce histamina na 1264 cm-1i 1570 cm-1u rasponu koncentracija 0 - 200 mg kg-1. SERS metoda omogućava analizu histamina u uzorcima ribe uz značajno smanjene troškove te skraćuje vrijeme potrebno za analizu (30 min) u usporedbi s referentnom HPLC metodom (140 min).
Abstract (english)
Food safety standards require detection of compounds that even at trace levels, may affect human health. This group of substances also includes the biogenic amines, and one of the most prominent is histamine. Histamine is rarely found in fresh fish but its share is growing with the development of bacterial degradation, thus histamine can be considered an indicator of fish degradation. Marinating is one method of fish processing, which, by combination of acetic acid, salt and other marinade ingredients keeps under control the bacteria and enzymes activity. Although the potent inhibitory effect of marinades on bacteria and enzymes increases with increasing concentrations, histamine development is also possible in marinated fish.There are several methods for identifying and quantifying histamine in fish.This thesis investigated the application of Raman spectroscopy apropos Surface Enhanced Raman Scattering (SERS method) and reference HPLC method to determine the histamine content in marinated fish samples, and compared the obtained results and the correlation of the methods used. Results of the SERS method and the reference HPLC method showed that the highest accuracy was achieved by applying a linear model regression based on the intensity of the SERS band of histamine at 1264 cm-1and 1570 cm-1 in the range of 0 - 200 mg kg-1. The SERS method allows analysis of histamine in fish samples at significantly reduced costs and shortens the time required for analysis (30 min) compared to the reference HPLC method (140 min).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:676282
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 on2017-11-23 14:47:42