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master's thesis
Određivanje hlapivih komponenata arome kulena
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:576391
Brekalo, Ana
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

Brekalo, A. (2013). Određivanje hlapivih komponenata arome kulena (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:576391

Brekalo, Ana. "Određivanje hlapivih komponenata arome kulena." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:576391

Brekalo, Ana. "Određivanje hlapivih komponenata arome kulena." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:576391

Brekalo, A. (2013). 'Određivanje hlapivih komponenata arome kulena', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:576391

Brekalo A. Određivanje hlapivih komponenata arome kulena [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:159:576391

A. Brekalo, "Određivanje hlapivih komponenata arome kulena", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:576391

Metadata
TitleOdređivanje hlapivih komponenata arome kulena
Title (english)Determination of volatile flavour compounds of kulen
AuthorAna Brekalo
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 country2013-09-23, 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. Tijekom procesiranja fermentiranih proizvoda odvijaju se brojne enzimske i neenzimske reakcije koje dovode do povećanja koncentracije hlapivih komponenata arome. Te komponente su odgovorne za specifične okusne i mirisne osobine ovog proizvoda koje su najzaslužnije za percepciju kvalitete kod potrošača. Za ekstrakciju tih spojeva iz uzoraka korištena je mikroekstrakcija na čvrstoj fazi iz para iznad otopine. Plinsko-kromatografsko-masenom spektometrijskom analizom uzoraka identificirana su 104 hlapiva spoja arome. Identificirani spojevi su pripadali sljedećim kemijskim grupama: terpenima, aldehidima, organosumpornim spojevima, ketonima, aromatskim ugljikovodicima, kiselinama, esterima i laktonima, furanima, benzofuranima i pirazinima, alkoholima, terpenima i alkanima i alkenima. Fenoli, aldehidi, ketoni i organosumporni spojevi su najzastupljeniji spojevi u kulenu. Analizom glavnih komponenata pokazano je da je viša koncentracija alkohola, organosumpornih spojeva i u manjoj mjeri furana, benzofurana i pirazina karakteristična za sve senzorski najlošije ocijenjene uzorke.
Abstract (english)
Kulen is traditional meat product from eastern Croatia and it is considered to be fermented sausage. During the processing of dry-cured meat products numerous enzymatic and nonenzymatic reactions are carried out which leads to an increase of concentration of volatile aroma compounds. These compounds are responsible for the specific olfactory and gustatory properties of the products. This properties have the highest influence on the consumer perception of quality. For extraction of these compounds from the samples headspace solid-phase microextraction was used. With gas chromatography-mass spectrometry analysis of the samples 104 volatile aroma compounds were identified. They belong to the following chemical groups: terpenes, aldehydes, organosulphur compounds, ketones, aromatic hydrocarbons, acids, esters and lactones, furans, benzofurans and pyrazines, alcohols, terpenes, alkanes and alkenes. Phenols, aldehydes, ketones and organosulphur compounds are the most common compounds in kulen. Principal component analysis showed that the higher concentration of alcohol, organosulphur compounds and furan, benzofuran and pyrazine was characteristic for all worst sensory rated samples.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:576391
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 on2017-05-04 12:40:15