Bioaktivni peptidi u pršutima

undergraduate thesis

• Title (english): Bioactive peptides in dry-cured hams
• Author: Iva Bogešić
• Mentor: Nives Marušić Radovčić (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: 2018-09-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Počevši od povijesti prerade mesa, definicije pršuta i tijeka tehnološkog procesa proizvodnje, u ovome se radu detaljnije obrađuje tema bioaktivnih peptida u pršutima, koja se sve više i više istražuje. Kako bi se adekvatno dotaklo uloge bioaktivnih peptida, nužno je prvo objasniti ključne korake u tehnološkom procesu proizvodnje pršuta, te pobliže razraditi tematiku peptida. Povijest prerade pršuta daje jasnu sliku o procesima koji se na danas moderan način i dalje primjenjuju u proizvodnji pršuta. Ovaj rad dotiče se kemijskog sastava pršuta, kao svojevrstan uvod u glavnu tezu rada. Opisuju se sami bioaktivni peptidi, te njihova uloga i pozitivni učinci na zdravlje ljudskog organizama. Navedeno je koji se to bioaktivni peptidi nalaze u samom pršutu, koje su njihove funkcije i od kakvog su značaja.

Abstract (english)

Starting from the history of meat processing, to the description of dry-cured ham and dry-cured ham processing, this work describes the topic of bioactive peptides in dry-cured ham, which is being intensively researched. In order to describe the role of bioactive peptides in dry-cured ham, it is necessary to explain the key steps in the dry-cured ham production and to elaborate the peptides more closely. The history of dry-cured ham processing gives a clear picture of the processes that is applied today in the dry-cured ham production. To describe bioactive peptides, it is important to determine chemical composition, especially protein content. Bioactive peptides present in dry-cured ham are described, as well as their role and positive effects on the human organism.

• Keywords: pršut; tehnologija proizvodnje; bioaktivni peptidi
• Keywords (english): dry-cured ham; processing; bioactive peptides
• Language: croatian
• URN:NBN: urn:nbn:hr:159:962626
• 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: 2018-09-25 08:43:21