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undergraduate thesis
Sadržaj policikličkih aromatskih ugljikovodika (PAH) u tradicionalno dimljenim mesnim proizvodima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. urn:nbn:hr:109:089175
Bošnjaković, Marija
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

Bošnjaković, M. (2021). Sadržaj policikličkih aromatskih ugljikovodika (PAH) u tradicionalno dimljenim mesnim proizvodima (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:089175

Bošnjaković, Marija. "Sadržaj policikličkih aromatskih ugljikovodika (PAH) u tradicionalno dimljenim mesnim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:089175

Bošnjaković, Marija. "Sadržaj policikličkih aromatskih ugljikovodika (PAH) u tradicionalno dimljenim mesnim proizvodima." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2021. https://urn.nsk.hr/urn:nbn:hr:109:089175

Bošnjaković, M. (2021). 'Sadržaj policikličkih aromatskih ugljikovodika (PAH) u tradicionalno dimljenim mesnim proizvodima', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:109:089175

Bošnjaković M. Sadržaj policikličkih aromatskih ugljikovodika (PAH) u tradicionalno dimljenim mesnim proizvodima [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2021 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:089175

M. Bošnjaković, "Sadržaj policikličkih aromatskih ugljikovodika (PAH) u tradicionalno dimljenim mesnim proizvodima", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:109:089175

Metadata
TitleSadržaj policikličkih aromatskih ugljikovodika (PAH) u tradicionalno dimljenim mesnim proizvodima
Title (english)Polycyclic Aromatic Hydrocarbon (PAH) Content in Traditionally Smoked Meat Products
AuthorMarija Bošnjaković
MentorKrešimir Mastanjević (mentor)
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 country2021-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tradicionalne dimljene mesne proizvode dobivamo od mesa domaćih papkara i kopitara. U njih ubrajamo trajne i polutrajne kobasice te trajne i polutrajne suhomesnate proizvode. Dimljenje je metoda konzerviranja koju primjenjujemo kod ovakvih proizvoda, a bitno je jer konzervira namirnice svojim antioksidativnim, baktericidnim i antifungativnim djelovanjem. Dimljenje je bitno i za okus tradicionalnih mesnih proizvoda, a mesu daje specifičnu boju, aromu i okus preko kemijskih spojeva koji na taj način nastaju (fenolni derivati, organske kiseline, karbonili). Uz ove spojeve nepotpunim izgaranjem drveta nastaju i policiklički aromatski ugljikovodici (PAH). Istraživanje PAH-ova je poprilično važno zato što je dokazano da neki policiklički aromatski spojevi imaju kancerogeno i mutageno djelovanje.
Abstract (english)
Traditional smoked meat products are produced from the meat of domestic ungulates. The term „traditional meat product“ commonly refers to perishable sausages, and perishable and semi-perishable cured meat products. Smoking is one of the common methods for processing such food by antioxidant, bactericidal and antifungal effects. Smoking is also important for the taste of traditional meat products and gives the meat a specific color, aroma and taste through chemical compounds that are formed in this way (phenolic derivatives, organic acids, carbonyls). In addition to these compounds, incomplete combustion of wood produces polycyclic aromatic hydrocarbons (PAH). The study of PAHs is quite important because it has been proven that some polycyclic aromatic compounds have carcinogenic and mutagenic effects.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:089175
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2021-09-17 15:21:47