Utjecaj anatomske lokacije mišića na hlapive spojeve tijekom prvih pet mjeseci proizvodnje Dalmatinskog pršuta

master's thesis

• Title (english): Influence of muscle type on volatile compounds throughout first five months of Dalmatian dry-cured ham production
• Author: Katarina Novina
• 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: 2019-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti utjecaj anatomske lokacije mišića (Biceps femoris-BF i Semimembranosus-SM) na hlapive spojeve tijekom prvih pet mjeseci proizvodnje Dalmatinskog pršuta. Istraživanje je provedeno na 40 uzoraka tijekom 4 faze proizvodnje: sirovi butovi, nakon soljenja, dimljenja i sušenja. Hlapivi spojevi arome određeni su mikroestrakcijom na čvrstoj fazi (SPME) i plinsko kromatografskom-masenom spektrometrijom (GC-MS). Identificirano je ukupno 86 hlapivih spojeva arome koji pripadaju sljedećim grupama kemijskih spojeva: 17 alkohola, 16 aldehida, 16 fenola, 13 ketona, 12 aromatskih ugljikovodika, 5 alifatskih ugljikovodika, 4 estera i 3 terpena. 21 spoj arome kvantificiran je metodom kalibracije s unutrašnjim standardom. U ispitivanim uzorcima najzastupljenija kemijska grupa spojeva bili su alkoholi čiji se udio smanjuje kroz proučavane faze proizvodnje. Anatomska lokacija mišića utjecala je na udio hlapivih spojeva u uzorcima. Značajna razlika primjećuje se nakon faze dimljenja i sušenja. U BF veći je udio alkohola i aldehida, dok je u SM veći udio fenola i aromatskih spojeva.

Abstract (english)

The aim of this study was to determine influence of muscle type (Biceps femoris-BF and Semimembranosus-SM) on volatile compounds throughout first five months of Dalmatian dry cured ham production. Analyses were performed on 40 samples during 4 stages of production: raw ham, after salting, after smoking and after drying. The volatile compounds were isolated by using headspace-solid phase microextraction (SPME) and gas chromatography - mass spectrometry (GC-MS). Total 86 volatile compounds were identified which belong to the following groups of chemical compounds: 17 alcohols, 16 aldehydes, 16 phenolic compounds, 13 ketones, 12 aromatic hydrocarbons, 5 aliphatic hydrocarbons, 4 esters and 3 terpenes. 21 volatile compounds were quantified by the method of calibration with internal standard. Most abundant volatiles in dry-cured ham samples were alcohols and their concentration decreased throughout production process. Anatomical location of the muscles has affected the amount of volatile compounds in samples. Significant difference was observed after smoking and drying phase. The higher content of alcohols and aldehydes was in BF, while in SM was higher content of phenols and aromatic compounds.

• Keywords: Dalmatinski pršut; aroma; Biceps femoris; Semimembranosus; SPME; GC-MS
• Keywords (english): Dalmatian dry-cured ham; aroma; Biceps femoris; Semimembranosus; SPME; GC-MS
• Language: croatian
• URN:NBN: urn:nbn:hr:159:949810
• 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: 2020-02-13 11:34:17