Udio, sastav i stupanj oksidacije masti u dimljenom pršutu

undergraduate thesis

• Title (english): Fat content, fatty acid composition and oxidation of lipids of smoked dry cured ham
• Author: Ivana Kuzmić
• 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: 2018-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti udio vode i masti, sastav masnih kiselina te stupanj oksidacije masti u mišiću biceps femoris zaštićenog dalmatinskog pršuta i dimljenog pršuta. Udio vode odreĎen je gravimetrijskom metodom i kretao se od 37,14 do 53,01 %. Mast je ekstrahirana metodom po Soxhletu, te je udio masti u ispitivanim uzorcima iznosio 4,10 do 12,23 %. Ekstrahirana mast dalje se analizirala plinskom kromatografijom kako bi se odredio sastav masnih kiselina. Najzastupljenije su bile mononezasićene (52,14 – 62,72 %) zatim zasićene (30,7 – 41,85 %) te je bio najmanji udio polinezasićenih masnih kiselina (4,39 – 11,24 %). Osim sastava masnih kiselina odreĎen je i stupanj oksidacije masti TBARS analizom. Koncentracija nastalog MDA kretala se od 0,31 do 0,67 μg po kg uzorka.

Abstract (english)

The aim of this research was to determine water and fat content, fatty acid composition and oxidation of lipids in samples of the muscle biceps femoris of smoked dry-cured ham and dalmatian dry-cured ham. Water content was determined by gravimetric method and ranged from 37,14 to 53,01 %. The fat was extracted by Soxhlet method. Fat content in the samples was 4,10 to 12,23 %. Gas chromatography was used to determine fatty acids composition. Content of saturated fatty acids (SFA), monosaturated (MUFA) and polyunsaturated (PUFA) fatty acids was 52,14-62,72 % MUFA, 30,7-41,85% SFA, 4,39-11,24% PUFA. TBA test was used to determine the level of lipid oxidation. Concentration of MDA in samples was from 0,31 to 0,67 μg/kg.

• Keywords: pršut; damatinski pršut; sastav masnih kiselina; TBA vrijednost
• Keywords (english): dry-cured ham; dalmatian dry-cured ham; fatty acid composition; TBA value
• Language: croatian
• URN:NBN: urn:nbn:hr:159:335397
• 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: 2018-07-19 11:59:33