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master's thesis
Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:344234
Mikulić, Ana
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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Mikulić, A. (2018). Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:344234

Mikulić, Ana. "Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:344234

Mikulić, Ana. "Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:344234

Mikulić, A. (2018). 'Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:159:344234

Mikulić A. Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:344234

A. Mikulić, "Utjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:344234

Metadata
TitleUtjecaj stupnja oksidacije masti i proteina na boju i teksturu dimljenog pršuta
Title (english)The effect of fat and protein oxidation on the colour and texture of smoked dry-cured ham
AuthorAna Mikulić
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 country2018-09-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je utvrditi utjecaj oksidacije masti i proteina na boju i teksturu mišića Biceps femoris (BF) i Semimembranosus (SM) dimljenog Dalmatinskog pršuta. Oksidacija masti i proteina određena je spektrofotometrijskim metodama (TBARS test i DNPH metoda). Analizirani su i parametri boje te tekstura. Uzorci BF-a pokazali su manji stupanj oksidacije masti od SM, dok BF ima veće vrijednosti karbonila od SM. SM je vanjski mišić i više je izložen djelovanju kisiku od unutarnjeg mišića BF. Kao rezultat toga SM je pokazao veće TBARS vrijednosti od BF. Veće vrijednosti karbonila u BF mogu se objasniti većim udjelom vode u ovom unutarnjem mišiću i time jačom proteolitičkom aktivnošću ili većim stupnjem oksidacije proteina. BF je imao više L *, a * i b * vrijednosti od SM. U BF-u su pronađene veće vrijednosti adhezivne sile, kohezivnosti i otpornosti te niže vrijednosti tvrdoće, adhezivnosti, gumenosti, žvakljivosti i loma u odnosu na SM.
Abstract (english)
The aim of this work was to determine the effect of fat and protein oxidation on the colour and texture of Biceps femoris (BF) and Semimembranosus (SM) muscles of smoked dry-cured ham Dalmatinski pršut. Fat and protein oxidation was determined by spectrophotometric methods (TBARS test and DNPH method). Colour and texture profile analysis were also done. Samples of BF showed slightly lower fat oxidation than SM while BF had higher values of carbonyls than SM. SM is an external muscle and is more exposed to oxygen than BF. As a result of that SM showed higher TBARS values than BF. Higher values of carbonyls in BF can be explained by the higher water content in this muscle and thus by the stronger proteolytic activity or greater degree of protein oxidation. BF had higher L*, a* and b* values than SM. Higher values of adhesive force, cohesiveness and stringiness and lower values of hardness, adhesiveness, gumminess, chewiness and fracture were found for BF than for SM.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:344234
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 on2019-11-14 13:53:17