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doctoral thesis
Praćenje nastanka N-nitrozamina u hrani životinjskog podrijetla
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:864547
Pavlinić Prokurica, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology

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

Cite this document

Pavlinić Prokurica, I. (2010). Praćenje nastanka N-nitrozamina u hrani životinjskog podrijetla (Doctoral thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:864547

Pavlinić Prokurica, Iva. "Praćenje nastanka N-nitrozamina u hrani životinjskog podrijetla." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:864547

Pavlinić Prokurica, Iva. "Praćenje nastanka N-nitrozamina u hrani životinjskog podrijetla." Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:864547

Pavlinić Prokurica, I. (2010). 'Praćenje nastanka N-nitrozamina u hrani životinjskog podrijetla', Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 29 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:864547

Pavlinić Prokurica I. Praćenje nastanka N-nitrozamina u hrani životinjskog podrijetla [Doctoral thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 November 29] Available at: https://urn.nsk.hr/urn:nbn:hr:159:864547

I. Pavlinić Prokurica, "Praćenje nastanka N-nitrozamina u hrani životinjskog podrijetla", Doctoral thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:864547

Metadata
TitlePraćenje nastanka N-nitrozamina u hrani životinjskog podrijetla
Title (english)Tracing development of N-nitrosamine content in food of animal origin
AuthorIva Pavlinić Prokurica
MBZ: 322250
MentorJasna Bošnir (mentor)
MBZ: 215644
Committee memberHelga Medić (predsjednik povjerenstva)
MBZ: 210990
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Zagreb
Defense date and country2010-05-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Universal decimal classification
(UDC)		636/637 - Animal husbandry and breeding. Produce of domestic animals and game
Abstract
Nitrozamini su kancerogeni i toksični spojevi koji mogu nastati u mesu i mesnim proizvodima kao produkt reakcije nitrita s proteinima mesa nakon što se mesu ili mesnim proizvodima dodaju nitriti, odnosno nitrati kao konzervansi. Štetnost nitrozamina dokazana je u mnogim objavljenim znanstvenim radovima tijekom zadnjih 30.-ak godina te je stoga potrebna stalna sustavna kontrola na prisutnost N-nitrozamina, jer meso i mesni proizvodi kao glavni izvor proteina čine veliki udio u prehrani kako odrasle populacije tako i djece. U Republici Hrvatskoj se takva kontrola ne provodi, a isto tako u dosadašnjoj legislativi nisu propisane najviše dopuštene količine za te spojeve (NDK). Provedenim eksperimentalnim istraživanjem utvrđeno je da je temperatura skladištenja povezana sa razvojem N-nitrozamina u mesnim proizvodima. To osobito dolazi do izražaja ukoliko su proizvodi skladišteni na višim temperaturama, odnosno na sobnoj temperaturi i na temperaturi od 37°C kroz 5-10 dana.
Abstract (english)
N-nitrosamines are carcinogenic and toxic compounds that can occur in meat and meat products as the reaction product of nitrite with proteins of meat after the meat or meat products are added nitrites, and nitrates as preservatives. N-nitrosamines harm has been proved in many scientific papers published over the last 30.-odd years, and therefore require constant systematic control of the presence of N-nitrosamines as meat and meat products as the main source of protein form a large share of food to the adult population and children. In the Republic of Croatia, such control is not implemented, as well as in the previous legislation is not prescribed maximal allowed concentration (MAC). Conducted experimental research found that the temperature of the storage associated with the development of N-nitrosamines in meat products. This especially comes into play if the products stored at higher temperatures or at room temperature and at a temperature of 37°C for 5-10 days.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:864547
Promotion2010-09-12
Study programmeTitle: Nutrition
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor znanosti/doktorica znanosti (doktor znanosti/doktorica znanosti)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-05-15 10:24:56