Utjecaj soli na proteolitičke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu

master's thesis

• Title (english): Effect of the salt on proteolytic processes and protein oxidation in the dry-cred meat products
• Author: Lucija Zovko
• 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

Cilj ovog rada bio je istražiti utjecaj soli na proteolitiĉke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu u tipu suha šunka. Uzorci su pripremljeni prema jednakoj tehnologiji prerade, osim u dijelu vremenskog trajanja procesa soljenja, koje je kod proizvodnje manje soljenih šunki bilo skraćeno s pet na tri tjedna. Ispitivanje je obuhvatilo odreĊivanje udjela proteinskog, neproteinskog i hlapivog dušika po Kjeldahlu te indeksa proteolize. Budući da je formiranje karbonilnih spojeva oznaĉeno kao jedna od najistaknutijih modifikacija oksidiranih proteina, metodom DNPH iz uzoraka su kvantificirane ukupne koliĉine karbonila. Dobiveni rezultati pokazuju kako kraće (manje) soljene šunke u prosjeku imaju veće udjele proteinskog, neproteinskog i hlapivog dušika te veći indeks proteolize što ukazuje i da su podložnije proteolitiĉkim procesima odnosno u prosjeku im je veća koncentracija karbonila.

Abstract (english)

The aim of this work was to investigate the effect of salton proteolytic processes and oxidation of proteins in the dry-cured meat product. The samples were prepared according to the same processing technology, except the salting process which was shortened from five weeks to three weeks. The study included the determination of protein, nonprotein and volatile nitrogen content by Kjeldahl metod and the proteolysis index. Since the formation of carbonyl compounds is designated as one of the most prominent modifications of the oxidized proteins, the total amount of carbonyls is quantified from protein samples using the DNPH method. The obtained results show that shorter (less) salted hams have on average higher part of total, nonprotein and volatile nitrogen, and a higher proteolytic index, indicating that they are more susceptible to proteolytic processes and have a higher carbonyl concentration.

• Keywords: suha šunka; sol; proteoliza; oksidacija proteina; karbonili
• Keywords (english): dry-cured ham; salt; proteolysis; protein oxidation; carbonyls
• Language: croatian
• URN:NBN: urn:nbn:hr:159:218422
• 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 13:17:49