Utjecaj hranidbe svinja na aromatski profil, sastav masnih kiselina i senzorske karakteris-tike trajnih kobasica

master's thesis

• Title (english): Influence of pig feed on aromatic profile, fatty acids`composition and sensory characteris-tics of dry sausages
• Author: Petar Brljević
• 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: 2017-11-03, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Osnovni cilj ovoga rada bio je odrediti kako hranidba svinja žirom utječe na hlapljive tvari arome, sastav masnih kiselina te na kvalitetu trajnih kobasica. Hlapljivi spojevi arome određeni su koristeći mikroekstrakciju na čvrstoj fazi i plinsko kromatografsko-masenu spek-trometriju. Osim hlapljivih spojeva arome, nastalih lipolizom i proteolizom, određen je i udio masti te senzorska svojstva trajnih kobasica. Na temelju provedenog istraživanja i dobivenih rezultata nije se uočila razlika u sastavu masnih kiselina između dvaju uzoraka te oba uzorka pružaju povoljan omjer zasićenih i nezasićenih masnih kiselina za ljudsku prehranu. Oba uzorka imala su sličan udjel pojedinih hlapljivih spojeva, a najzastupljeniji spojevi su bili terpeni koji najviše doprinose aromi kobasica. Senzorskom analizom uočeno je kako dodatak žira nije utje-cao na senzorska svojstva trajnih kobasica.

Abstract (english)

The main purpose of this paper was to determine how pigs´ feeding with acorn af-fects composition of volatile compounds, the composition of fatty acids and the quality of dry sausages. Volatile volatile compounds were determined by microextraction using solid phase and gas chromatographic-mass spectrometry. Besides the volatile compounds, formed by lipolysis by proteolysis, fat content and the sensory properties of dry sausages were determined as well. Based on the conducted research and the obtained results, there was no difference in the composition of fatty acids between the two samples and both samples provide a favourable fatty acid ratio for human nutrition. Both samples had a similar proportion of volatile compounds, and the most common compounds were the terpenes that contributed most to sausage flavour. Sensory analysis showed that the addition of acorn did not affect the sensory properties of dry-sausages.

• Keywords: profil arome; masne kiseline; trajne kobasice; žir; GC-MS
• Keywords (english): aroma profile; fatty acid; dry-cured sausages; acorn; GC-MS
• Language: croatian
• URN:NBN: urn:nbn:hr:159:271332
• 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: 2017-11-15 13:25:16