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undergraduate thesis
Udio, sastav i stupanj oksidacije masti u dimljenom pršutu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:335397
Kuzmić, Ivana
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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Kuzmić, I. (2018). Udio, sastav i stupanj oksidacije masti u dimljenom pršutu (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:335397

Kuzmić, Ivana. "Udio, sastav i stupanj oksidacije masti u dimljenom pršutu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:335397

Kuzmić, Ivana. "Udio, sastav i stupanj oksidacije masti u dimljenom pršutu." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:335397

Kuzmić, I. (2018). 'Udio, sastav i stupanj oksidacije masti u dimljenom pršutu', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 07 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:335397

Kuzmić I. Udio, sastav i stupanj oksidacije masti u dimljenom pršutu [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 August 07] Available at: https://urn.nsk.hr/urn:nbn:hr:159:335397

I. Kuzmić, "Udio, sastav i stupanj oksidacije masti u dimljenom pršutu", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:335397

Metadata
TitleUdio, sastav i stupanj oksidacije masti u dimljenom pršutu
Title (english)Fat content, fatty acid composition and oxidation of lipids of smoked dry cured ham
AuthorIvana Kuzmić
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 country2018-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti udio vode i masti, sastav masnih kiselina te stupanj oksidacije masti u mišiću biceps femoris zaštićenog dalmatinskog pršuta i dimljenog pršuta. Udio vode odreĎen je gravimetrijskom metodom i kretao se od 37,14 do 53,01 %. Mast je ekstrahirana metodom po Soxhletu, te je udio masti u ispitivanim uzorcima iznosio 4,10 do 12,23 %. Ekstrahirana mast dalje se analizirala plinskom kromatografijom kako bi se odredio sastav masnih kiselina. Najzastupljenije su bile mononezasićene (52,14 – 62,72 %) zatim zasićene (30,7 – 41,85 %) te je bio najmanji udio polinezasićenih masnih kiselina (4,39 – 11,24 %). Osim sastava masnih kiselina odreĎen je i stupanj oksidacije masti TBARS analizom. Koncentracija nastalog MDA kretala se od 0,31 do 0,67 μg po kg uzorka.
Abstract (english)
The aim of this research was to determine water and fat content, fatty acid composition and oxidation of lipids in samples of the muscle biceps femoris of smoked dry-cured ham and dalmatian dry-cured ham. Water content was determined by gravimetric method and ranged from 37,14 to 53,01 %. The fat was extracted by Soxhlet method. Fat content in the samples was 4,10 to 12,23 %. Gas chromatography was used to determine fatty acids composition. Content of saturated fatty acids (SFA), monosaturated (MUFA) and polyunsaturated (PUFA) fatty acids was 52,14-62,72 % MUFA, 30,7-41,85% SFA, 4,39-11,24% PUFA. TBA test was used to determine the level of lipid oxidation. Concentration of MDA in samples was from 0,31 to 0,67 μg/kg.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:335397
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-07-19 11:59:33