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master's thesis
Aromatski profil pršuta od lokalne pasmine svinja: usporedba dvaju tipova proizvoda
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. urn:nbn:hr:159:117654
Kralj, Jadranka
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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Kralj, J. (2024). Aromatski profil pršuta od lokalne pasmine svinja: usporedba dvaju tipova proizvoda (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:117654

Kralj, Jadranka. "Aromatski profil pršuta od lokalne pasmine svinja: usporedba dvaju tipova proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:117654

Kralj, Jadranka. "Aromatski profil pršuta od lokalne pasmine svinja: usporedba dvaju tipova proizvoda." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2024. https://urn.nsk.hr/urn:nbn:hr:159:117654

Kralj, J. (2024). 'Aromatski profil pršuta od lokalne pasmine svinja: usporedba dvaju tipova proizvoda', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:117654

Kralj J. Aromatski profil pršuta od lokalne pasmine svinja: usporedba dvaju tipova proizvoda [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2024 [cited 2025 March 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:117654

J. Kralj, "Aromatski profil pršuta od lokalne pasmine svinja: usporedba dvaju tipova proizvoda", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:159:117654

Metadata
TitleAromatski profil pršuta od lokalne pasmine svinja: usporedba dvaju tipova proizvoda
Title (english)Aromatic profile of dry-cured ham from local pig breed: a comparison of two product types
AuthorJadranka Kralj
MentorNives Marušić Radovčić (mentor)
Committee memberTibor Janči (predsjednik povjerenstva)
Committee memberKatarina Lisak Jakopović (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 country2024-12-20, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je usporediti aromatski profil i boju u mišićima SM (semimembranosus) i BF (biceps femoris) pršuta autohtone slovenske pasmine svinja „krškopoljski prašič“ i konvencionalne bijele pasmine te utvrditi utjecaj različite obrade buta na razvoj boje i arome pršuta krškopoljske pasmine. Određene su L*, a*, b* vrijednosti boje,a hlapivi spojevi arome određeni su mikroestrakcijom na čvrstoj fazi (SPME) i plinsko kromatografskom-masenom spektrometrijom (GC-MS). Više vrijednosti a* zabilježene su kod krškopoljske pasmine, dok je obrada buta utjecala na niže L* i b*. Identificiran je 91 hlapivi spoj: 21 aldehid, 19 alkohola, 14 alifatskih ugljikovodika, 10 ketona, 10 estera, 5 kiselina, 5 aromatskih ugljikovodika, 5 furana i 2 terpena. Pršuti krškopoljske pasmine svinja imali su veće udjele aldehida, kiselina i ketona te manje alkohola i estera u oba mišića u usporedbi s konvencionalnom pasmminom. Obrada buta utjecala je na niži udio aldehida i kiselina, ali veći udio ketona i estra u SM mišiću.
Abstract (english)
The aim of this study was to compare the aromatic profile and color of SM (semimembranosus) and BF (biceps femoris) muscles in dry-cured ham from the autochthonous Slovenian pig breed “Krškopolje pig” and a conventional white breed, as well as to assess the impact of different trimming method. Color parameters (L*, a*, b*) were measured, and volatile compounds were analyzed using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Higher a* values were recorded for Krškopolje pigs, while processing reduced L* and b* values. A total of 91 volatile compounds were identified, including 21 aldehydes, 19 alcohols, 14 aliphatic hydrocarbons, 10 ketones, 10 esters, 5 acids, 5 aromatic hydrocarbons, 5 furans, and 2 terpenes. Dry-cured hams from Krškopolje pig had higher proportions of aldehydes, acids, and ketones but fewer alcohols and esters than conventional breed. The trimming method reduced aldehydes and acids content but increased ketones and esters in the SM muscle.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:117654
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 on2025-01-08 10:52:18