Identifikacija i kvantifikacija hlapljivih spojeva nastalih tijekom skladištenja oslića i skuše u zamrznutom stanju

master's thesis

• Title (english): Identification and quantification of volatiles appearing during frozen storage of hake and mackarel
• Author: Ivana Buršić
• Mentor: Sanja Vidaček (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: 2016-09-12, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja bio je kvalitativno i kvantitativno odrediti hlapljive spojeve koji nastaju oksidacijom masnih kiselina tijekom 10-omjesečnog skladištenja ribe u zamrznutom stanju pri -18 °C. Istraživanje je provedeno na uzorcima oslića (Merlucius merlucius) i skuše (Scomber scombrus). Hlapljivi sastojci arome izolirani su primjenom tehnike mikroekstrakcije na čvrstoj fazi (HS-SPME), a zatim su analizirani uz pomoć plinsko kromatografsko – maseno spektrometrijske instrumentalne metode (GC–MS). Promatrane su promjene u koncentracijama 14 odabranih spojeva koji su prethodno prepoznati u literaturi kao indikatori promjena tijekom skladištenja, a provedena je i detaljna analiza koja je obuhvatila sve spojeve koji su se pojavili tijekom 10 mjeseci skladištenja, s posebnim naglaskom na one koji se pojavljuju 1. i 10. mjeseca skladištenja. U obje je vrste ribe došlo do blage oksidacije masnih kiselina tijekom skladištenja. Za praćenje oksidacije masnih kiselina u skuši kao pogodni spojevi pokazali su se 2-butanon, heksanal, heptanal i benzaldehid.

Abstract (english)

The aim of this study was to qualitatively and quantitatively define volatile compounds that occur as a result of the fatty acids oxidation during the 10 – months – long frozen storage of fish at the temperature of -18 °C. The research was conducted on hake (Merlucius merlucius) and mackerel (Scomber scombrus) samples. Volatile aroma compounds were isolated by the usage of solid phase microextraction technique (HS-SPME), and subsequently analyzed using gas chromatography – mass spectrometric instrumental method (GC-MS). Changes in 14 chosen compounds which are previously known from the literature and considered to be indicators of storage occurring changes are observed. Furthermore, a detailed analysis was conducted taking into account all the compounds occurring during the 10 – month storage, with the stress on those occurring in both the 1st and 10th month. In both types of fish a mild oxidation of fatty acids was observed. 2-butanone, hexanal, heptanal and benzaldehyde proved to be suitable compounds for monitoring the oxidation of fatty acids in mackerel.

• Keywords: oksidacija; masne kiseline; hlapljivi spojevi; zamrzavanje
• Keywords (english): oxidation; fatty acids; volatiles; freezing
• Language: croatian
• URN:NBN: urn:nbn:hr:159:009065
• 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: 2017-04-26 08:04:08