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master's thesis
Pročišćavanje ekstrakata ribe u svrhu analize udjela histamina Raman spektroskopijom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. urn:nbn:hr:159:961832
Pranjić, Marija
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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Pranjić, M. (2016). Pročišćavanje ekstrakata ribe u svrhu analize udjela histamina Raman spektroskopijom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:961832

Pranjić, Marija. "Pročišćavanje ekstrakata ribe u svrhu analize udjela histamina Raman spektroskopijom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:961832

Pranjić, Marija. "Pročišćavanje ekstrakata ribe u svrhu analize udjela histamina Raman spektroskopijom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2016. https://urn.nsk.hr/urn:nbn:hr:159:961832

Pranjić, M. (2016). 'Pročišćavanje ekstrakata ribe u svrhu analize udjela histamina Raman spektroskopijom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 03 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:961832

Pranjić M. Pročišćavanje ekstrakata ribe u svrhu analize udjela histamina Raman spektroskopijom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2016 [cited 2024 September 03] Available at: https://urn.nsk.hr/urn:nbn:hr:159:961832

M. Pranjić, "Pročišćavanje ekstrakata ribe u svrhu analize udjela histamina Raman spektroskopijom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:159:961832

Metadata
TitlePročišćavanje ekstrakata ribe u svrhu analize udjela histamina Raman spektroskopijom
Title (english)Purification of the fish extract for histamine content analysis by Raman spectroscopy
AuthorMarija Pranjić
MentorSanja Vidaček (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2016-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Biogeni amini (BA) su skupina organskih dušikovih spojeva koji nastaju dekarboksilacijom aminokiselina. U ljudskom organizmu igraju ulogu moderatora u brojnim biološkim reakcijama koje mogu imati i neželjene posljedice. Određivanje biogenih amina u ribi važno je zbog mogućeg toksikološkog djelovanja na ljudski organizam nakon unosa velike količine biogenih amina te zbog činjenice da postoji veza između visokog udjela biogenih amina u ribi i loših higijenskih uvjeta tijekom proizvodnog procesa. U ovom radu ispitivana je mogućnost primjene Raman spektroskopije za analizu histamina u ribi i proizvodima od ribe. Prilikom analize realnih uzoraka histamin nije mogao biti detektiran zbog interferencija koje potječu od drugih tvari prisutnih u ribljem mišičju. Stoga su uzorci ribe pročišćeni te se postupkom pročišćavanja iz uzorka gubi oko 63 % ukupnih tvari uz gubitak od 38 % histamina čime se potvrđuje uspješnost pročišćavanja na smanjenje utjecaja matriksa prilikom analize Ramanovom spektroskopijom.
Abstract (english)
Biogenic amines (BA) are the group of organic nitrogen compounds formed by decarboxylation of amino acids and their occurrence gives rise to significant debate of their physiological effects in humans. The study of biogenic amines in fish is important because the possible and the possibility that there might exist a relationship between hight amine contents and unsanitary conditions during the procedures. In this study the possibility of application of Raman spectroscopy for the analysis of histamine in fish and fish products. In the analysis of real samples histamine could be detected due to the interference originating from other substances present in fish muscles. Therefore, the fish samples purified and purification process of the sample loses about 63% of substances with a loss of 38% of histamine which confirms the success of treatment to reduce the impact of the matrix when analyzing Raman spectroscopy.toxicological risk that might results from an intake of a great quantity of these molecules.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:961832
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 on2017-04-27 07:01:25