prikaz prve stranice dokumenta Sastav masnih kiselina i identifikacija hlapljivih spojeva tijekom skladištenja smrznute skuše
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master's thesis
Sastav masnih kiselina i identifikacija hlapljivih spojeva tijekom skladištenja smrznute skuše
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:268019
Drobat, Ekaterina
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

Drobat, E. (2015). Sastav masnih kiselina i identifikacija hlapljivih spojeva tijekom skladištenja smrznute skuše (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:268019

Drobat, Ekaterina. "Sastav masnih kiselina i identifikacija hlapljivih spojeva tijekom skladištenja smrznute skuše." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:268019

Drobat, Ekaterina. "Sastav masnih kiselina i identifikacija hlapljivih spojeva tijekom skladištenja smrznute skuše." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:268019

Drobat, E. (2015). 'Sastav masnih kiselina i identifikacija hlapljivih spojeva tijekom skladištenja smrznute skuše', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 27 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:268019

Drobat E. Sastav masnih kiselina i identifikacija hlapljivih spojeva tijekom skladištenja smrznute skuše [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 November 27] Available at: https://urn.nsk.hr/urn:nbn:hr:159:268019

E. Drobat, "Sastav masnih kiselina i identifikacija hlapljivih spojeva tijekom skladištenja smrznute skuše", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:268019

Metadata
TitleSastav masnih kiselina i identifikacija hlapljivih spojeva tijekom skladištenja smrznute skuše
Title (english)Fatty acid composition and identification of volatiles during storage frozen mackerel
AuthorEkaterina Drobat
MentorSanja Vidaček (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Meat and Fish Technology)
Zagreb
Defense date and country2015-09-21, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj ovog rada bio je identifikacija hlapljivih spojeva i praćenje oksidacije masti, u vakumiranoj skuši (izlovljenoj u Jadranskom moru) te podvrgnutoj sporom načinu smrzavanja u trajanju 3 mjeseca na –18 ºC. Izdvajanje hlapljivih sastojaka arome provedeno je pripremom uzoraka tehnikom mikroekstrakcije na čvrstoj fazi (HS-SPME) nakon čega je analiza izdvojenih hlapljivih spojeva provedena plinsko kromatografsko-maseno spektrometrijskom instrumentalnom metodom (GC-MS). Mogući indikatori promjena tijekom skladištenja u smrznutom stanju mogli bi biti oni koji su identificirani u kasnijim mjesecima skladištenja, odnosno 1-penten-3-ol, 2-etil-1-heksanol, 4-etilcikloheksanol, 2,6-ciklooktadien-1-ol, 2-pentenal, 3,4-pentadienal, 4-heptenal, tetradeken, 2-pentadeken-4-in, pentadekan, 3,3-dimetil-2-butanon, 2,5-oktandion. Nisu zapažene značajne promjene u udjelima nezasićenih masnih kiselina te u senzorskoj procjeni uzoraka.
Abstract (english)
The aim of this study was the identification of volatile compounds and monitoring the oxidation of fats, which occur in vacuum packed mackerel (fished in the Adriatic Sea) subjected to a slow way of freezing for 3 months at –18 ºC. Extraction of volatile aroma compounds was conducted by preparing samples of the technique of solid phase microextraction (HS-SPME) followed by analysis of selected volatile compounds carried with gas chromatography-mass spectrometric instrumental methods (GC-MS). Possible indicators changes during storage in the frozen state may be those identified in the subsequent months of storage or 1-penten-3-ol, 2-ethyl-1-hexanol, 4-etilcikloheksanol, 2,6-cyclooctadiene-1-ol, 2-pentenal, 3,4-pentadienal, 4-heptenal, tetradecyl, 2-pentadecen-4-ine, pentadecane, 3,3-dimethyl-2-butanone and 2,5-octandion. There were not observed a significant change in the proportion of unsaturated fatty acids and the sensory evaluation of samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:268019
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-02 13:11:22