prikaz prve stranice dokumenta Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta
  Download
PDF 1.04 MB
undergraduate thesis
Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:828172
Brcko, Juraj
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

Brcko, J. (2019). Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:828172

Brcko, Juraj. "Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:828172

Brcko, Juraj. "Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:828172

Brcko, J. (2019). 'Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 04 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:828172

Brcko J. Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2025 January 04] Available at: https://urn.nsk.hr/urn:nbn:hr:159:828172

J. Brcko, "Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:828172

Metadata
TitlePromjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta
Title (english)Changes in fatty acid composition during the first 5 months of smoked dry-cured ham production
AuthorJuraj Brcko
MentorNives Marušić Radovčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2019-09-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je utvrditi kako se mijenja sastav masnih kiselina u mišićima M. biceps femoris i M. semimembranosus tijekom 5 mjeseci proizvodnje Dalmatinskog pršuta. Uzorci za analizu uzorkovani su iz sirovog buta, buta nakon faze soljenja, nakon faze dimljenja te nakon faze sušenja. Uzorci masti za analizu dobiveni su ekstrakcijom po Soxhletu, a sama analiza sastava masnih kiselina provedena je pomoću plinske kromatografije (GC-FID). Provedbom analize i interpretacijom rezultata dolazi se do zaključka da postoji razlika u sastavu masnih kiselina između M. biceps femoris i M. semimembranosus. Najveći udio u sastavu masnih kiselina obaju mišića zauzimaju mononezasićene masne kiseline, nakon čega slijede zasićene masne kiseline te najmanje ima polinezasićenih masnih kiselina.
Abstract (english)
The aim of this research was to determine how the fatty acid composition of muscles M. biceps femoris and M. smimembranosus is changing during first 5 months of production proces of Dalmatian dry-cured ham. Samples for analysis were taken from the raw ham, after salting, after smoking and after drying phase. Fat samples for analysis were extacted by Soxhlet method and composition of fatty acids was done with gas chroatography (GC-FID). After analysis was taken and results were procesed, conclusion was that there is a difference in fatty acids composition between M. biceps femoris and M. semimembranosus. Dry-cured ham had the largest amount of monounsaturated fatty acids, followed by saturated fatty acids and polyunsatureted fatty acids.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:828172
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 on2019-09-24 07:02:23