prikaz prve stranice dokumenta Aroma tradicionalnih kobasica od mesa divljači proizvedenih uz dodatak različitih starter kultura
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master's thesis
Aroma tradicionalnih kobasica od mesa divljači proizvedenih uz dodatak različitih starter kultura
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:364622
Levak, Monika
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

Levak, M. (2018). Aroma tradicionalnih kobasica od mesa divljači proizvedenih uz dodatak različitih starter kultura (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:364622

Levak, Monika. "Aroma tradicionalnih kobasica od mesa divljači proizvedenih uz dodatak različitih starter kultura." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:364622

Levak, Monika. "Aroma tradicionalnih kobasica od mesa divljači proizvedenih uz dodatak različitih starter kultura." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:364622

Levak, M. (2018). 'Aroma tradicionalnih kobasica od mesa divljači proizvedenih uz dodatak različitih starter kultura', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 July 2024, https://urn.nsk.hr/urn:nbn:hr:159:364622

Levak M. Aroma tradicionalnih kobasica od mesa divljači proizvedenih uz dodatak različitih starter kultura [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 July 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:364622

M. Levak, "Aroma tradicionalnih kobasica od mesa divljači proizvedenih uz dodatak različitih starter kultura", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:364622

Metadata
TitleAroma tradicionalnih kobasica od mesa divljači proizvedenih uz dodatak različitih starter kultura
Title (english)Aroma of traditional game meat sausages produced with the addition of different starter cultures
AuthorMonika Levak
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 country2018-04-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti kako dodatak različitih starter kultura utječe na hlapive spojeve u tradicionalnim kobasicama od mesa divljači. Hlapivi spojevi arome određeni su koristeći mikroekstrakciju na čvrstoj fazi (SPME) i plinsko kromatografsko-masenu spektrometriju (GC-MS). Identificirano je ukupno 84 hlapiva spoja arome, a pripadaju sljedećim grupama kemijskih spojeva: 16 aldehida, 15 terpena, 14 fenolnih spojeva, 11 ketona, 9 alkohola, 9 aromatskih spojeva, 3 spoja sa sumporom, 3 alifatska ugljikovodika, 2 kiseline, 2 estera i 1 spoj s dušikom. Osim hlapivih spojeva nastalih reakcijama proteolize i lipolize, najzastupljenije grupe spojeva su bili fenoli (23,37 – 40,98%) koji su rezultat faze dimljenja te terpeni (22,15-27,79%) koji potječu od začina dodanih tijekom tehnološkog procesa proizvodnje. Zbog visokog udjela fenola i terpena te spojeva nastalih proteolizom i lipolizom, spojevi koji nastaju mikrobiološkom aktivnošću nisu bili nađeni u većim udjelima. Stoga, dodatak startera kultura nije imao utjecaja na aromu tradicionalnih kobasica od mesa divljači.
Abstract (english)
The aim of this study was to determine the effect of different starter cultures on volatile compounds of traditional game meat sausages. The aroma-active compounds were investigated by using headspace-solid phase microextraction and gas chromatography–mass spectrometry (GC–MS). Total 84 volatile compounds were identified which belong to the following groups of chemical compounds: 16 aldehydes, 15 terpenes, 14 phenolic compounds, 11 ketones, 9 alcohols, 9 aromatic hydrocarbons, 3 sulphur compounds, 3 aliphatic hydrocarbons, 2 acids, 2 esters and 1 nitrogen compound. Except volatile compounds derived from lipolysis and proteolysis, significant constituents were phenols (23.37-40.98%) resulting from the smoking phases and terpenes (22,15-27,79%) as a result of spices addition during the manufacturing process. Due to the high levels of phenols, terpenes and volatiles derived from proteolysis and lipolysis, volatiles originating from microbial metabolism were not found in larger amounts. Therefore, the starter culture supplement had no effect on the aroma of traditional game meat sausages.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:364622
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-11-28 07:49:59