Oksidacija masti u mesu i mesnim proizvodima

undergraduate thesis

• Title (english): Meat and meat products oxidation
• Author: Katarina Novina
• Mentor: Helga Medić (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: 2017-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Oksidacija masti u mesu i mesnim proizvodima povezana je s razvojem užeglosti i produkata oksidacijskog kvarenja. Zbog visokog sadržaja višestruko nezasićenih masnih kiselina meso je osjetljivo na oksidaciju masti tijekom obrade i skladištenja. Produkti oksidacije mogu promijeniti kvalitetu mesa: boju, teksturu, okus i miris te imati nepovoljno djelovanje na zdravlje ljudi. Postoji mnogo metoda za određivanje stupnja oksidacije mesa nastale tijekom prerade ili skladištenja. Najčešće korištena metoda je određivanje sekundarnih produkata oksidacije masti, malondialdehida, TBA testom. Metoda ima brojne nedostatke ali se zbog svoje jednostavnosti još uvijek koristi.

Abstract (english)

Lipid oxidation in meat is associated with the development of rancidity and products of oxidative deterioration. Due to the high content of polyunsaturated fatty acids, meat is sensitive to lipid oxidation during the processing and storage. Products of oxidation may change food quality like sensory characteristics (color, texture, aroma) and can have negative effect on human health. There are a lot of methods for measuring the degree of lipid oxidation in meat during processing and storage. The most commonly used method is determining the secondary lipid oxidation product, malodialdehyde, using TBA test. Although this method has some disadvantages, it is most commonly used because of its simplicity.

• Keywords: malondialdehid; meso; oksidacija masti; tiobarbiturna kiselina
• Keywords (english): malodialdehyde; meat; lipid oxidation; thiobarbituric acid
• Language: croatian
• URN:NBN: urn:nbn:hr:159:658911
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-09-25 07:20:09