prikaz prve stranice dokumenta Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena
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master's thesis
Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:662946
Heleš, Sanja
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

Heleš, S. (2014). Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:662946

Heleš, Sanja. "Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:662946

Heleš, Sanja. "Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:662946

Heleš, S. (2014). 'Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:662946

Heleš S. Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:662946

S. Heleš, "Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:662946

Metadata
TitleUdio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena
Title (english)Fat content, oxidation of lipids ans fatty acid composition of traditional and industrial kulen of Baranja
AuthorSanja Heleš
MentorHelga Medić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2014-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Kulen je tradicionalni mesni proizvod s područja istočne Hrvatske koji se ubraja u fermentirane trajne kobasice. Udio masti, sastav masnih kiselina i stupanj oksidacije masti (TBA test) određen je u uzorcima tradicionalnog i industrijskog Baranjskog kulena. Udio masti u industrijskom kulenu iznosio je 8,60%, dok je u tradicionalnom 9,27%. Sastav zasićenih (SFA), mononezasićeniih (MUFA) i polinezasićenih (PUFA) masnih kiselina u obje vrste kulena iznosio je 37% SFA, 15% PUFA i 48% MUFA. Omjer PUFA/SFA u tradicionalnom kulenu bio je 0,41 dok u industrijskom 0,38, a omjer n-6/n-3 iznosio je 12,88 za tradicionalni, a 13,08 za industrijski kulen. TBA vrijednost tradicionalnog kulena iznosio je 0,79 mg MDA/kg uzorka, dok je industrijski kulen imao nešto viši stupanj oksidacije masti (1,01mg MDA/kg uzorka).
Abstract (english)
Kulen is traditional meat product from eastern Croatia and it is considered to be fermented sausage.Fat content, fatty acid composition and oxidation of lipids (TBA test) was determined in the samples of traditional and industrial type of salami - kulen. Fat content in industrial produced kulen was 8.60%, while in the traditional 9.27%. Content of saturated fatty acids (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in both types of kulen was 37% SFA, 15% PUFA, 48% MUFA. The ratio of PUFA/SFA in the traditional kulen was 0.41 while in the industrial 0.38 and n-6/n-3 ratio was 12.88 for traditional and 13.08 for industrial kulen. TBA value of traditional kulen was 0.79 mg MDA/kg of sample, while the industrial kulen had slightly higher level of TBA value(1.01 mg MDA / kg sample).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:662946
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-04-28 11:45:00