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master's thesis
Utjecaj produljenog zrenja na proteolitičke i lipolitičke procese u dimljenom pršutu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:766744
Majcen, Krešimir
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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Majcen, K. (2022). Utjecaj produljenog zrenja na proteolitičke i lipolitičke procese 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:159:766744

Majcen, Krešimir. "Utjecaj produljenog zrenja na proteolitičke i lipolitičke procese u dimljenom pršutu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:766744

Majcen, Krešimir. "Utjecaj produljenog zrenja na proteolitičke i lipolitičke procese u dimljenom pršutu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:766744

Majcen, K. (2022). 'Utjecaj produljenog zrenja na proteolitičke i lipolitičke procese u dimljenom pršutu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 14 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:766744

Majcen K. Utjecaj produljenog zrenja na proteolitičke i lipolitičke procese u dimljenom pršutu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2024 August 14] Available at: https://urn.nsk.hr/urn:nbn:hr:159:766744

K. Majcen, "Utjecaj produljenog zrenja na proteolitičke i lipolitičke procese u dimljenom pršutu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:766744

Metadata
TitleUtjecaj produljenog zrenja na proteolitičke i lipolitičke procese u dimljenom pršutu
Title (english)Influence of extended ripening on proteolytic and lipolytic processes in smoked dry-cured ham
AuthorKrešimir Majcen
MentorNives Marušić Radovčić (mentor)
Committee memberHelga Medić (predsjednik povjerenstva)
Committee memberKlara Kraljić (član povjerenstva)
Committee memberMarko Obranović (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2022-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je odrediti utjecaj produljenog zrenja od 18 mjeseci na proteolitičke i lipolitičke procese u dimljenom pršutu te usporediti određene parametre između mišića biceps femoris (BF) i semimembranosus (SM). Određeni su L*a*b* parametri boje, parametri teksture, stupanj oksidacije masti, sastav masnih kiselina, indeks proteolize te stupanj oksidacije proteina. Rezultati istraživanja pokazali su veće L*a*b* parametre boje u mišiću BF, a veće vrijednosti tvrdoće, adhezivne sile, gumenosti i žvakljivosti na SM. Mišić SM imao je veći stupanj oksidacije masti, no između BF i SM nije postojala statistički značajna razlika za udio SFA, MUFA i PUFA skupine masnih kiseline. Najzastupljenije masne kiseline bile su oleinska (C18:1c), palmitinska (C16:0), stearinska (C18:0) te linolna (C18:2cn6). U usporedbi sa zrenjem od 12 mjeseci, produljenim zrenjem došlo je do porasta indeksa proteolize u oba mišića, no BF je imao veći indeks proteolize i koncentraciju karbonila.
Abstract (english)
The aim of this study was to determine the effect of prolonged ripening of 18 months on the proteolytical and lypolitical processes in smoked dry-cured ham and compare how they differ between biceps femoris (BF) and semimembranosus (SM) muscles. L*a*b* color parameters, texture parameters, degree of fat oxidation, the composition of fatty acids, proteolysis index, protein concentration, and carbonyl concentration were determined. The results showed higher L*a*b* color parameters in the BF while higher values of hardness, adhesive force, rubberiness, and chewiness were measured on the SM. SM muscle had a higher degree of fat oxidation, but there was no statistically significant difference in the percentage of SFA, MUFA, and PUFA fatty acids between the two. The most abundant fatty acids were oleic (C18:1c), palmitic (C16:0), stearic (C18:0), and linoleic acid (C18:2cn6). Compared to 12 months of ripening, prolonged ripening led to an increase in the proteolysis index in both muscles, but BF had a higher proteolysis index and a higher concentration of total carbonyls.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:766744
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2023-01-19 13:57:07