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master's thesis
Utjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:191554
Vidinski, Petra
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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Vidinski, P. (2019). Utjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:191554

Vidinski, Petra. "Utjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:191554

Vidinski, Petra. "Utjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:191554

Vidinski, P. (2019). 'Utjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:191554

Vidinski P. Utjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:191554

P. Vidinski, "Utjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:191554

Metadata
TitleUtjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta
Title (english)Influence of pig genotypes on aroma, color and the fatty acid composition of smoked dry-cured ham
AuthorPetra Vidinski
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 country2019-07-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti utjecaj različite pasmine svinja (tropasminski križanac (landras x veliki jorkšir) x durok i crna slavonska svinja) na boju, udio masti i sastav masnih kiselina u dimljenom pršutu te odrediti hlapive spojeve arome. Udio masti određen je metodom po Smedesu, sastav masnih kiselina određen je metodom plinske kromatografije, dok su hlapivi spojevi arome određeni mikroekstrakcijom na čvrstoj fazi (SPME) i plinsko kromatografsko-masenom spektrometrijom (GC-MS). Različita pasmina svinja nije pokazala statistički značajnu razliku (P>0,05) u ukupnom udjelu masti dok je postojala statistički značajna razlika u udjelima pojedinih masnih kiselina. Identificirano je ukupno 103 hlapiva spoja arome, a pripadaju sljedećim grupama kemijskih spojeva: 19 aromatskih ugljikovodika, 17 alifatskih ugljikovodika, 17 ketona, 15 fenola, 14 aldehida, 11 alkohola, 5 kiselina, 2 terpena, 2 estera i 1 spoj sa sumporom. U uzorcima dimljenog pršuta tropasminskog križanca najzastupljenije grupe spojeva bile su: aldehidi, fenoli i aromatski ugljikovodici dok su u uzorcima dimljenog pršuta crne slavonske pasmine najzastupljenije grupe spojeva bile: fenoli, aldehidi i alkoholi. Kvantificiran je ukupno 21 hlapivi spoj u oba uzorka. U najvećoj koncentraciji u oba analizirana uzorka dimljenih pršuta prisutni su spojevi limonen i etil oktanoat.
Abstract (english)
The aim of this study was to determine the influence of different genotypes of pigs ((landrace x large yorkshire) x duroc and black slavonian pig) on the color, fat content and fatty acid composition in smoked dry-cured ham and determine the volatile aroma-active compounds. The fat content was determined by Smedes method, the composition of fatty acids was determined with the gas chromatography and the volatile aroma-active compounds were investigated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Different genotypes of pigs did not show a statistically significant difference (P>0,05) in total fat content, but there was a diference in the proportion of individual fatty acids. Total 103 volatile compounds were identified which belong to the following groups of chemical compounds: 19 aromatic hydrocarbons, 17 aliphatic hydrocarbons, 17 ketones, 15 phenols, 14 aldehydes, 11 alcohols, 5 acids, 2 terpenes and 1 sulphur compound. In the sample of smoked dry-cured ham of 3 genotypes, the most aboundant chemical groups of compounds were aldehydes, phenols and aromatic hydrocarbons and in the sample of smoked dry-cured ham of black slavonian genotype the most aboundant chemical groups of compounds were phenols, aldehydes and alcohols. Total 21 chemical compounds were quantified in both samples. Limonene and ethyl octanoate are present at the highest concentrations in both samples of smoked ham.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:191554
Study programmeTitle: Food Safety Management
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2019-12-09 12:41:08