Utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki

master's thesis

• Title (english): Influence of smoking onproteolytic processes and protein oxidation in dry cured ham
• Author: Romana Križanović
• 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: 2017-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Glavni cilj ovog rada bio je istražiti utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki. Uzorci su bili pripremljeni prema jednakoj tehnologiji prerade, razlika je u 50 %-tnoj redukciji aplikacije dima u dimnoj komori. Ispitivanje se sastojalo od određivanja udjela proteinskog, neproteinskog i hlapivog dušika, udijela proteina te indeksa proteolize. Uz pomoć DNPH metode dobivene su vrijednosti ukupne količine karbonila. Faza dimljenja nije utjecala na indeks proteolize. U kontrolnim uzorcima vrijednosti indeksa proteolize se kretao u rasponu od 12,81 do 19,83 %. U manje dimljenim uzorcima kretao se u rasponu od 14,98 do 18, 42 %. Iz dobivenih rezultata je vidljivo da redukcija dima nije utjecala na ispitivane parametre.

Abstract (english)

The aim of this paper was to investigate the effect of smoking on proteolytic processes and the oxidation of protein in a dry cured-ham. The samples were prepared according to the same processing technology, the difference was in the 50% reduction in the smoke application. The study included the determination of the protein, nonprotein and volatile nitrogen, protein share and proteolysis index. The smoking phase did not affect the proteolysis index. In control samples the value of the proteolytic index ranged from 12.81 to 19.83%. In less smoked samples ranged from 14.98 to 18, 42%. Using the DNPH method the values of the total amount of carbonyl were obtained. From the obtained results it is apparent that the smoke reduction did not affect the parameters being tested.

• Keywords: suha šunka; dimljenje; proteoliza; karbonili; oksidacija
• Keywords (english): dry-cured ham; smoking; proteolysis; carbonyls; protein oxidation
• Language: croatian
• URN:NBN: urn:nbn:hr:159:635550
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2017-11-13 11:40:16