Određivanje karnozina u pilećem mesu primjenom tekućinske kromatografije visoke djelotvornosti (HPLC)

master's thesis

• Title (english): High performance liquid chromatography determination of carnosine in chicken meat
• Author: Helena Švagelj
• Mentor: Sanja Vidaĉek (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2011-12-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U ovom radu analizirana su 24 uzorka pilećeg mesa s hrvatskog područja. Primjenom tekućinske kromatografije visoke djelotvornosti određena je koncentracija karnozina u mesu. Karnozin je dipeptid koncentriran u mišićnome tkivu, čiji povoljni učinci na zdravlje su nedavno otkriveni. Meso obogaćeno karnozinom može se smatrati funkcionalnom hranom. Testirani uzorci su bili mišići prsa i zabataka muških i ženskih pilića. Istraživanje je pokazalo da prsni mišići imaju znatno veći sadržaj karnozina u odnosu na mišiće zabataka. Za razliku od vrste mišića, spol pilića ne utječe na sadržaj karnozina. Najveći sadržaj karnozina imali su prsni mišići ženskih pilića (1820,63 μg/g mišićnog tkiva), a najmanji sadržaj mišići zabataka muških pilića (874,56 μg/g mišićnog tkiva).

Abstract (english)

In this assay, 24 samples of chicken meat from Croatian territory were analyzed. Carnosine concentrations were determined by means of high performance liquid chromatography. Carnosine is a dipeptide concentrated in muscle tissue, whose beneficial effects have been recently recognized. Meat enriched with carnosine can be considered as functional food. The samples tested were breast and thigh muscles of male and female chickens. The research showed that breast muscles have much higher concentrations of carnosine compared to thigh muscles. Unlike the muscle types, chicken gender does not affect carnosine content. The highest carnosine content was determined in breast muscle tissue of female chickens (1820,63 μg/g of carnosine), and the lowest content in thigh muscle tissue of male chickens (874,56 μg/g of carnosine).

• Keywords: pilići; tamno meso; bijelo meso; HPLC; karnozin
• Keywords (english): chickens; dark meat; white meat; HPLC; carnosine
• Language: croatian
• URN:NBN: urn:nbn:hr:159:128079
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 13:31:36