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master's thesis
Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:815226
Nadaždi, Helena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Nadaždi, H. (2020). Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:815226

Nadaždi, Helena. "Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:815226

Nadaždi, Helena. "Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:815226

Nadaždi, H. (2020). 'Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:815226

Nadaždi H. Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:109:815226

H. Nadaždi, "Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:815226

Metadata
TitleSadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu
Title (english)Content of Polycyclic Aromatic Hydrocarbons (PAHs) in Herzegovinian Prosciutto
AuthorHelena Nadaždi
MentorKrešimir Mastanjević (mentor)
Committee memberDragan Kovačević (predsjednik povjerenstva)
Committee memberKrešimir Mastanjević (član povjerenstva)
Committee memberMarko Jukić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2020-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Hercegovački pršut je tradicionalno dimljena suha šunka koja potencijalno može biti kontaminirana policikličkim aromatskim ugljikovodicima (PAH) i može predstavljati zdravstveni rizik za potrošače. Cilj ovog istraživanja bio je utvrditi vrste i koncentracije 16 PAH-ova u 33 uzorka tradicionalno dimljenog pršuta. Od 16 istraženih PAH-ova, identificiranih na popisu prioritetnih onečišćivača EPA (Agencija za zaštitu okoliša), otkriveno je 14 spojeva. Prosječne razine kancerogenih benzo[a]pirena (BaP) i PAH4 (benz[a]antracen (BaA), benzo[b]fluoranten (BbF), krizen (Chry) i benzo[a]piren (BaP)) kretale su se od <LOQ (limit kvantifikacije ) do 5,08 μg/kg i 0,45 μg/kg na 22,67 μg/kg. Dva analizirana uzorka premašila su trenutno propisane vrijednosti prema aktualnomm zakonodavstvu za koncentracije BaP i jedan uzorak za sadržaj PAH4. Koncentracije PAH16 bile su u prosjeku između 2,92 μg/kg i 87,6 μg/kg. Najveće koncentracije PAH utvrđene su u uzorcima iz Hercegovačko-neretvanskog kantona. Rezultati istraživanja ističu važnost standardizacije postupaka dimljenja i proizvodne prakse u proizvodnji Hercegovački pršut , kako bi se smanjio sadržaj PAH-ova.
Abstract (english)
Hercegovački pršut as a traditional dry-cured smoked ham (prosciutto) produced by using an open fire that can be potentially contaminated with polycyclic aromatic hydrocarbons (PAHs) and can pose a health risk for consumers. The aim of this research was to identify the types and concentrations of 16 PAHs in 34 samples of traditionally smoked prosciutto. Out of 16 investigated PAHs, identified in the EPA (Environmental Protection Agency) list of priority pollutants, 14 compounds were detected. Average levels of cancerogenic benzo[a]pyrene (BaP) and PAH4 (benz[a]anthracene (BaA), benzo[b]fluoranthene (BbF), chrysene (Chry), and benzo[a]pyrene (BaP)) ranged from <LOQ (level of quantification) to 5.08 μg/kg and 0.45 μg/kg to 22.67 μg/kg. Two analyzed samples exceeded currently prescribed values according to the current legislation for BaP concentrations and one sample for PAH4 content. PAH16 concentrations were on average between 2.92 μg/kg and 87.6 μg/kg. The highest PAH concentrations were found in samples from the Herzegovina-Neretva canton. The results of the research highlight the importance of standardizing smoking procedures and manufacturing practice, in the production of Hercegovački pršut, in order to reduce the PAH content.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:815226
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 conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Public notedr. sc. Brankica Kartalović, znan sur. - Veterinarski institut Novi Sad - član-komentor
Created on2020-12-15 11:47:06