prikaz prve stranice dokumenta Prisutnost L-glutaminske kiseline kao aditiva u mesnim proizvodima s područja Republike Hrvatske
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master's thesis
Prisutnost L-glutaminske kiseline kao aditiva u mesnim proizvodima s područja Republike Hrvatske
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:424349
Jukić, Iva
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Chemistry and Biochemistry
Laboratory for Toxicology

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

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Jukić, I. (2024). Prisutnost L-glutaminske kiseline kao aditiva u mesnim proizvodima s područja Republike Hrvatske (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:424349

Jukić, Iva. "Prisutnost L-glutaminske kiseline kao aditiva u mesnim proizvodima s područja Republike Hrvatske." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:424349

Jukić, Iva. "Prisutnost L-glutaminske kiseline kao aditiva u mesnim proizvodima s područja Republike Hrvatske." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:424349

Jukić, I. (2024). 'Prisutnost L-glutaminske kiseline kao aditiva u mesnim proizvodima s područja Republike Hrvatske', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:424349

Jukić I. Prisutnost L-glutaminske kiseline kao aditiva u mesnim proizvodima s područja Republike Hrvatske [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2024 December 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:424349

I. Jukić, "Prisutnost L-glutaminske kiseline kao aditiva u mesnim proizvodima s područja Republike Hrvatske", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:424349

Metadata
TitlePrisutnost L-glutaminske kiseline kao aditiva u mesnim proizvodima s područja Republike Hrvatske
Title (english)The presence of L-glutamic acid as an additive in meat products from the Republic of Croatia
AuthorIva Jukić
MentorTeuta Murati (mentor)
MentorAna Vulić (pomoć pri izradi, neposredni voditelj)
Committee memberIvana Kmetič (predsjednik povjerenstva)
Committee memberAna Vulić (član povjerenstva)
Committee memberKlara Kraljić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Chemistry and Biochemistry)
(Laboratory for Toxicology)
Zagreb
Defense date and country2024-10-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja bio je odrediti udio L-glutaminske kiseline prisutne u uzorcima mesnih proizvoda proizvedenih na području Republike Hrvatske koji su poslani na analizu Hrvatskom veterinarskom institutu tijekom 2023. godine. Udio L-glutaminske kiseline služio je za utvrđivanje poštivanja zakonski propisane maksimalne količine dodatka L-glutaminske kiseline kao aditiva u mesne proizvode te u konačnici za određivanje potencijalno moguće akutne ili kronične toksičnosti na ljudsko zdravlje. Istraživanjem je određen udio L-glutaminske kiseline u 58 uzoraka gdje niti jedan uzorak nije prikazao nepoštivanje maksimalno dozvoljene količine L-glutaminske kiseline od 10 g/kg. Prosječno najviši udio L-glutaminske kiseline određen je u kategoriji trajnih kobasica (0,91 g/kg), nakon koje slijedi kategorija polutrajnih kobasica (0,76 g/kg), kategorija proizvoda od usitnjenog mesa (0,63 g/kg) te kategorija suhomesnatih proizvoda (0,55 g/kg). Određivanje toksičnih učinaka mesnih prerađevina predstavlja veliki izazov budući da mesne prerađevine nisu jedini izvor L-glutaminske kiseline u ljudskoj prehrani.
Abstract (english)
The aim of this research was to determine the proportion of L-glutamic acid present in samples of processed meat products produced in the Republic of Croatia, which were submitted for analysis to the Croatian Veterinary Institute during 2023. The proportion of L-glutamic acid was used to assess compliance with legally permitted maximum limit amount of L-glutamic acid as an additive in meat products, and ultimately, to evaluate the potential for acute or chronic toxicity to human health. The study determined the L-glutamic acid content in 58 samples, none of which exceeded the legally permitted maximum limit of 10 g/kg. The highest average proportion of L-glutamic acid was found in the category of permanent sausages (0.91 g/kg), followed by the category of semi-permanent sausages (0.76 g/kg), the category of minced meat products (0.63 g/kg), and the category of cured meat products (0.55 g/kg). Determining the toxic effects of processed meat products presents a significant challenge, as processed meat is not the sole source of L-glutamic acid in the human diet.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:424349
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
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2024-11-07 09:53:43