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master's thesis
Određivanje fizikalno kemijskih parametara i stupnja proteolize u dimljenom pršutu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:614430
Turk, Martina
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

Turk, M. (2018). Određivanje fizikalno kemijskih parametara i stupnja proteolize u dimljenom pršutu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:614430

Turk, Martina. "Određivanje fizikalno kemijskih parametara i stupnja proteolize u dimljenom pršutu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:614430

Turk, Martina. "Određivanje fizikalno kemijskih parametara i stupnja proteolize u dimljenom pršutu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:614430

Turk, M. (2018). 'Određivanje fizikalno kemijskih parametara i stupnja proteolize u dimljenom pršutu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 April 2025, https://urn.nsk.hr/urn:nbn:hr:159:614430

Turk M. Određivanje fizikalno kemijskih parametara i stupnja proteolize u dimljenom pršutu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2025 April 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:614430

M. Turk, "Određivanje fizikalno kemijskih parametara i stupnja proteolize u dimljenom pršutu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:614430

Metadata
TitleOdređivanje fizikalno kemijskih parametara i stupnja proteolize u dimljenom pršutu
Title (english)The determination of physico chemical parameters and the level of proteolysis in smoked dry cured ham
AuthorMartina Turk
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 country2018-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti fizikalno-kemijske parametre: udio soli, proteina, boju i teksturu u uzorcima dimljenog pršuta, te stupanj proteolitiĉkih procesa što ukljuĉuje udio proteinskog i neproteinskog dušika, koncentraciju karbonila te indeks proteolize. Boja je odreĊena spektrofotometrom, tekstura teksturometrom, proteinski (N) i neproteinski dušik (NPN) metodom po Kjeldahlu, udio soli metodom po Mohru, koncentracija karbonila DNPH metodom, a indeks proteolize odreĊen je kao NPN/N... More omjer. Udio soli kretao se u rasponu od 6,64-9,63 %, udio ukupnih proteina 29,91-38,60%, udio proteinskog dušika 4,79-6,18% te udio neproteinskog dušika 1,10-2,71%. L* vrijednost iznosila je od 48,11-54,79, a* vrijednost 3,48-6,70 te b* vrijednost 5,49-8,58. Dobiveni rezultati pokazuju da dimljeni pršuti s višim indeksom proteolize imaju manju tvrdoću. TakoĊer uzorci s većim udjelom soli sadrţe manju koncentraciju karbonila tj. manji stupanj oksidacije proteina zbog konzervirajućeg djelovanja NaCl. Less
Abstract (english)
The aim of this paper was to determine the physico-chemical parameters: salt and protein content, color and texture and the level of proteolytic processes including protein and nonprotein nitrogen, concentration of carbonyls and the proteolysis index in samples of smoked dry-cured ham. The color was determined by a spectrophotometer, texture by texture analyzer, protein (N) and nonprotein nitrogen (NPN) by Kjeldahl method, salt content by Mohr method, concentration of carbonyls by DNPH... More method and the proteolysis index as the NPN/N ratio. Salt content ranged from 6,64 to 9,63%, total protein content from 29,91-38,60%, protein nitrogen content from 4,79-6,18% and non-protein nitrogen content from 1,10-2,71%. L * value ranges from 48,11 to 54,79, a* value from 3,48 to 6,70 and b* value from 5,49 to 8,58. Obtained results showed that samples of smoked dry-cured hams with higher proteolysis index had lower hardness. Also samples with higher salt content had lower concentration of carbonyls therfore lower protein oxidation due to the conservation effect of NaCl. Less
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:614430
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 on2019-11-28 10:26:08
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