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master's thesis
Utjecaj anatomske lokacije mišića na udio, sastav i stupanj oksidacije masti u dalmatinskom pršutu nakon faze zrenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:729582
Katavić, Josipa
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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Katavić, J. (2020). Utjecaj anatomske lokacije mišića na udio, sastav i stupanj oksidacije masti u dalmatinskom pršutu nakon faze zrenja (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:729582

Katavić, Josipa. "Utjecaj anatomske lokacije mišića na udio, sastav i stupanj oksidacije masti u dalmatinskom pršutu nakon faze zrenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:729582

Katavić, Josipa. "Utjecaj anatomske lokacije mišića na udio, sastav i stupanj oksidacije masti u dalmatinskom pršutu nakon faze zrenja." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:729582

Katavić, J. (2020). 'Utjecaj anatomske lokacije mišića na udio, sastav i stupanj oksidacije masti u dalmatinskom pršutu nakon faze zrenja', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 15 June 2024, https://urn.nsk.hr/urn:nbn:hr:159:729582

Katavić J. Utjecaj anatomske lokacije mišića na udio, sastav i stupanj oksidacije masti u dalmatinskom pršutu nakon faze zrenja [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 June 15] Available at: https://urn.nsk.hr/urn:nbn:hr:159:729582

J. Katavić, "Utjecaj anatomske lokacije mišića na udio, sastav i stupanj oksidacije masti u dalmatinskom pršutu nakon faze zrenja", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:729582

Metadata
TitleUtjecaj anatomske lokacije mišića na udio, sastav i stupanj oksidacije masti u dalmatinskom pršutu nakon faze zrenja
Title (english)Influence of muscle type on the fat content, composition and oxidation in Dalmatian dry-cured ham after ripening
AuthorJosipa Katavić
MentorNives Marušić Radovčić (mentor)
Committee memberHelga Medić (predsjednik povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2020-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je utvrditi utjecaj anatomske lokacije mišića na boju, udio, sastav i stupanj oksidacije masti u Dalmatinskom pršutu nakon faze zrenja. Istraživani mišići bili su semimembranosus (SM) i biceps femoris (BF) te s obzirom na različitu lokaciju bilo je potrebno utvrditi postoje li razlike u ispitivanim parametrima. Oksidacija masti određena je spektorfotometrijskom metodom (TBARS test), udio masti metodom po Soxhletu, a sastav masnih kiselina plinskom kromatografijom. Analizirani su i parametri boje L*, a* i b*. Rezultati istraživanja pokazali su veći udio masti te posljedično i veći stupanj oksidacije masti (veće TBARS vrijednosti) u mišiću SM u odnosu na mišić BF. BF imao je više vrijednosti L*, a* i b* parametara od SM. Analizom sastava masnih kiselina određeni su udjeli 37,99-38,07 % SFA, 50,61-51,82 % MUFA i 10,19-11,32 % PUFA. Anatomska lokacija mišića nije statistički utjecala na udio SFA, MUFA i PUFA.
Abstract (english)
The aim of this study was to determine the influence of anatomical muscle location on the color, fat content, fatty acid composition and degree of fat oxidation in Dalmatian dry-cured ham after ripening. The examined muscles were semimembranosus (SM) and biceps femoris (BF) and considering the different location, it was necessary to determine whether there were differences in the examined parameters. Fat oxidation was determined by spectrophotometric method (TBARS test), fat content by Soxhlet method, and fatty acid composition by gas chromatography. The color parameters L *, a * and b * were also analyzed. The results of this study showed a higher fat content and consequently a higher degree of fat oxidation (higher TBARS values) in the SM muscle compared to the BF muscle. BF had higher L *, a * and b * parameters than SM. The analysis of fatty acid composition determined the proportions of 37.99-38.07 % SFA, 50.61-51.82 % MUFA and 10.19-11.32 % PUFA. The anatomical location of the muscles did not statistically affect the proportion of SFA, MUFA, and PUFA.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:729582
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 on2020-07-20 12:19:03