Određivanje količine fosfora u mesnim proizvodima spektrofotometrijskom metodom

master's thesis

• Title (english): Determination of total phosphorus content of meat products by spectrophotometric method
• Author: Vedran Majcen
• Mentor: Jasna Vorkapić-Furač (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for Cell Technology, Application and Biotransformations); Zagreb
• Defense date and country: 2011-11-04, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Biotechnology

Abstract

U ovom radu prikazani su rezultati spektrofotometrijskog određivanja sadržaja ukupnog fosfora u dvadeset i četiri analizirana uzorka kobasica, domaćih proizvođača. Fosfatni i polifosfatni aditivi dodaju se mesnim proizvodima, jer imaju funkciju emulgatora masti, vode i bjelančevina, a potiču i vezanje vode. Visoke količine fosfora utječu na zdravstvenu ispravnost samog proizvoda, koji onda ima štetne posljedice na zdravlje čovjeka koji taj proizvod konzumira. Višak fosfata inhibira aktivaciju vitamina D3, smanjuje resorpciju kalcija i potiče otpuštanje kalcija iz kostiju. Dobiveni rezultati testiranja su uspoređeni s propisanim vrijednostima u Pravilniku o prehrambenim aditivima. Istraživanje je pokazalo da svi uzorci sadrže manje količine fosfora izraženog kao P2O5 od Pravilnikom dopuštene količine.

Abstract (english)

This paper presents the results of determination of total phosphorus content by spectrophotometric method in twenty-four analyzed meat product samples of domestic manufacturers. Phosphorus containing additives are added to meat products due to their property of acting as fat, water and protein emulsifiers and also as stimulators of water binding. High phosphorus contents influence food safety and human health. High phosphate levels in the blood reduce the formation of vitamin D3 active form in the kidneys, reduce blood calcium, and lead to release of bone mineral into the blood. The results obtained are compared with the values prescribed in the Regulations on the food additives. Research has shown that all samples in which the concentrations of phosphorus were determined contain lower doses then those permitted.

• Keywords: fosfatni aditivi; proizvodi od mesa; spektrofotometrija; ukupan fosfor
• Keywords (english): meat products; phosphorus additives; spectrophotometry; total phosphorus
• Language: croatian
• URN:NBN: urn:nbn:hr:159:925376
• Study programme: Title: Biotechnology; specializations in: Biochemical Engineering; Course: Biochemical Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo (diplomirani inženjer biotehnologije; smjer biokemijsko inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-31 13:51:08