prikaz prve stranice dokumenta Određivanje sastava i stupnja oksidacije masnih kiselina u svježem svinjskom mesu
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master's thesis
Određivanje sastava i stupnja oksidacije masnih kiselina u svježem svinjskom mesu
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:463410
Vajnaht, Slaven
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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Vajnaht, S. (2014). Određivanje sastava i stupnja oksidacije masnih kiselina u svježem svinjskom mesu (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:463410

Vajnaht, Slaven. "Određivanje sastava i stupnja oksidacije masnih kiselina u svježem svinjskom mesu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:463410

Vajnaht, Slaven. "Određivanje sastava i stupnja oksidacije masnih kiselina u svježem svinjskom mesu." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:463410

Vajnaht, S. (2014). 'Određivanje sastava i stupnja oksidacije masnih kiselina u svježem svinjskom mesu', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:463410

Vajnaht S. Određivanje sastava i stupnja oksidacije masnih kiselina u svježem svinjskom mesu [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:463410

S. Vajnaht, "Određivanje sastava i stupnja oksidacije masnih kiselina u svježem svinjskom mesu", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:463410

Metadata
TitleOdređivanje sastava i stupnja oksidacije masnih kiselina u svježem svinjskom mesu
Title (english)Determination of fatty acid composition and oxidative determination of fresh pork meat
AuthorSlaven Vajnaht
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 country2014-09-23, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog istraživanja je odrediti stupanj oksidacije i sastav masnih kiselina u svježem svinjskom mesu. Metodom plinske kromatografije utvrđeno je da u svježem svinjskom mesu ovisno o anatomskoj lokaciji uzorka nezasićene masne kiseline čine 55,36% - 58,81%, a zasićene 39,79% - 42,08% sastava masnih kiselina. Najzastupljenije su mononezasićena oleinska kiselina (41,19% - 44,19%), zasićene palmitinska kiselina (24,63% - 26,35%) i stearinska kiselina (12,35% - 13,23%) te polinezasićena linolna kiselina (9,76% - 13,6%). Stupanj oksidacije masnih kiselina izmjeren je TBA testom. Uzorci slanine pokazali su najmanji stupanj oksidacije (7 mg(MDA) × 100g-1 uzorka), uzorci buta 8 mg(MDA) × 100g-1 uzorka, dok su uzorci leđa pokazali najveći stupanj oksidacije masnih kiselina (14 mg(MDA) × 100g-1 uzorka).
Abstract (english)
The aim of this research is to determine fatty acid composition and the degree of oxidative deterioration of fatty acids in samples of fresh pork meat. Gas chromatography was used to determine that unsaturated fatty acids compose 55,36% - 58,81%, and saturated fatty acids 39,79% - 42,08% of total fatty acids. Most abundant were oleic MUFA (41,19% - 44,19%), saturated palmitic (24,63% - 26,35%) and stearic acid (12,35% - 13,23%) as well as linoleic PUFA (9,76% - 13,6%). TBA test was used to determine the level of lipid oxidation. Pork bacon samples showed the least amount of oxidation (7 mg(MDA) × 100g-1 sample), pork ham 8mg(MDA) × 100g-1 sample while pork loin samples showed the greatest amount of oxidation products (14 mg(MDA) × 100g-1 sample).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:463410
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 on2017-05-02 08:56:01