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master's thesis
Udio masti i sastav masnih kiselina Dalmatinskog i Istarskog pršuta
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. urn:nbn:hr:159:385722
Raspović, Ivana
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

Cite this document

Raspović, I. (2015). Udio masti i sastav masnih kiselina Dalmatinskog i Istarskog pršuta (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:385722

Raspović, Ivana. "Udio masti i sastav masnih kiselina Dalmatinskog i Istarskog pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:385722

Raspović, Ivana. "Udio masti i sastav masnih kiselina Dalmatinskog i Istarskog pršuta." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2015. https://urn.nsk.hr/urn:nbn:hr:159:385722

Raspović, I. (2015). 'Udio masti i sastav masnih kiselina Dalmatinskog i Istarskog pršuta', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 23 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:385722

Raspović I. Udio masti i sastav masnih kiselina Dalmatinskog i Istarskog pršuta [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2015 [cited 2024 December 23] Available at: https://urn.nsk.hr/urn:nbn:hr:159:385722

I. Raspović, "Udio masti i sastav masnih kiselina Dalmatinskog i Istarskog pršuta", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:159:385722

Metadata
TitleUdio masti i sastav masnih kiselina Dalmatinskog i Istarskog pršuta
Title (english)Fat content and fatty acid composition of the Dalmatian and Istrian dry-cured ham
AuthorIvana Raspović
MentorNada Vahčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2015-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tijekom ovog istraživanja određen je kemijski sastav Dalmatinskog i Istarskog pršuta (udio vode, sadržaj pepela, količina sirovih bjelančevina, ukupna količina masti) i provedena je analiza metilnih estera masnih kiselina plinskom kromatografijom. Kemijski sastav i udjeli masnih kiselina su dosta slični između Dalmatinskog i Istarskog pršuta. Dobiveni rezultati statistički su određeni (t-test). Kod kemijskog sastava utvrđena je statistički značajna razlika u udjelu pepela i masti između analiziranih pršuta. S obzirom na udio pojednih masnih kiselina, dokazano je da se samo udjeli oleinske kiseline (C18:1n9c) i cis-11-eikozenska kiseline (C20:1) statistički značajno razlikuju obzirom na vrstu pršuta.
Abstract (english)
It is determined ,during this research chemical composition of Dalmatian and Istrian dry-cured ham ( water content, ash content, the amount of crude proteins, total fat) and it was also carried out the analysis of fatty acid methyl esters by gas chromatography. Chemical composition and ratios of fatty acids are very similar between Dalmatian and Istrian dry-cured ham. The results are statistically determined (t-test). Studies showed in the chemical composition that there is a statistically significant difference in the proportion of ash and fat between examined dry-cured hams. Given the share of individual fatty acids, studies showed that there is a significintaly difference only between content of oleic acid (C18: 1n9c) and cis-11- eikozenska acid (C20: 1) considering type of dry-cured ham.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:385722
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 on2017-05-03 10:42:07