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master's thesis
Utjecaj duljine zrenja na koncentracije policikličkih aromatskih ugljikovodika (PAH) u dimljenom pršutu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:403914
Župić, Ivana
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

Župić, I. (2024). Utjecaj duljine zrenja na koncentracije policikličkih aromatskih ugljikovodika (PAH) 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:159:403914

Župić, Ivana. "Utjecaj duljine zrenja na koncentracije policikličkih aromatskih ugljikovodika (PAH) u dimljenom pršutu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:403914

Župić, Ivana. "Utjecaj duljine zrenja na koncentracije policikličkih aromatskih ugljikovodika (PAH) u dimljenom pršutu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:403914

Župić, I. (2024). 'Utjecaj duljine zrenja na koncentracije policikličkih aromatskih ugljikovodika (PAH) u dimljenom pršutu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:403914

Župić I. Utjecaj duljine zrenja na koncentracije policikličkih aromatskih ugljikovodika (PAH) u dimljenom pršutu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:159:403914

I. Župić, "Utjecaj duljine zrenja na koncentracije policikličkih aromatskih ugljikovodika (PAH) u dimljenom pršutu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:403914

Metadata
TitleUtjecaj duljine zrenja na koncentracije policikličkih aromatskih ugljikovodika (PAH) u dimljenom pršutu
Title (english)The influence of ripening time on the concentration of polycyclic aromatic hydrocarbons (PAH) in smoked dry-cured ham
AuthorIvana Župić
MentorNives Marušić Radovčić (mentor)
Committee memberHelga Medić (predsjednik povjerenstva)
Committee memberIrena Keser (član povjerenstva)
Committee memberMia Kurek (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 country2024-05-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Nutrition
Abstract
Cilj istraživanja bio je odrediti koncentracije policikličkih aromatskih ugljikovodika (PAH) u dimljenom pršutu nakon faze zrenja u trajanju od 12 i 18 mjeseci. Istraživanje je provedeno na uzorcima dva mišića pršuta, musculus biceps femoris (BF) i musculus semimembranosus (SM). Prisutnosti PAH spojeva u istraživanim mišićima određena je metodom visoko učinkovite tekućinske kromatografije s flouroscentnom detekcijom (HPLC-FLD). Rezultati istraživanja pokazali su da se PAH spojevi više akumuliraju u mišiću SM zbog svog vanjskog položaja odnosno veće izloženosti vanjskim faktorima, a ponajprije dimljenju. Također, ovo istraživanje je dovelo do zaključka da su se koncentracije većine PAH spojeva, nakon faze zrenja od 18 mjeseci, značajno smanjile u oba mišića. Koncentracije benz(a)pirena (BaP) i PAH4 (BaP, BaA, BbF, Chr), koji mogu biti potencijalno štetni za ljudsko zdravlje, nisu prešle vrijednosti koje je propisala Europska komisija za mesne proizvode, te je ovako industrijski proizveden Dalmatinski pršut siguran za konzumaciju u prehrani.
Abstract (english)
The aim of the research was to determine the concentrations of polycyclic aromatic hydrocarbons (PAH) in smoked dry-cured ham after the ripening phase for 12 and 18 months. The research was conducted on samples of two ham muscles, musculus biceps femoris (BF) and musculus semimembranosus (SM). The presence of PAH compounds in the investigated muscles was determined by the method of high-performance liquid chromatography with fluorescent detection (HPLC-FLD). The results of the research showed that PAH compounds accumulate more in the SM muscle due to its external position, i.e. greater exposure to external factors, primarily smoking. Also, this research led to the conclusion that the concentrations of most PAH compounds, after the ripening phase of 18 months, significantly decreased in both muscles. The concentrations of benz(a)pyrene (BaP) and PAH4 (BaP, BaA, BbF, Chr), which can be potentially harmful to human health, did not exceed the values prescribed by the European Commission for meat products, and thus industrially produced Dalmatian dry-cured ham is safe for consumption in the diet.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:403914
Study programmeTitle: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra nutricionizma (magistar/magistra nutricionizma)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-07-25 12:23:47