Utjecaj anatomske lokacije mišića na udio, sastav i stupanj oksidacije masti u dalmatinskom pršutu nakon faze zrenja

master's thesis

• Title (english): Influence of muscle type on the fat content, composition and oxidation in Dalmatian dry-cured ham after ripening
• Author: Josipa Katavić
• Mentor: Nives Marušić Radovčić (mentor)
• Committee member: Helga Medić (predsjednik povjerenstva)
• 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: 2020-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je utvrditi utjecaj anatomske lokacije mišića na boju, udio, sastav i stupanj oksidacije masti u Dalmatinskom pršutu nakon faze zrenja. Istraživani mišići bili su semimembranosus (SM) i biceps femoris (BF) te s obzirom na različitu lokaciju bilo je potrebno utvrditi postoje li razlike u ispitivanim parametrima. Oksidacija masti određena je spektorfotometrijskom metodom (TBARS test), udio masti metodom po Soxhletu, a sastav masnih kiselina plinskom kromatografijom. Analizirani su i parametri boje L*, a* i b*. Rezultati istraživanja pokazali su veći udio masti te posljedično i veći stupanj oksidacije masti (veće TBARS vrijednosti) u mišiću SM u odnosu na mišić BF. BF imao je više vrijednosti L*, a* i b* parametara od SM. Analizom sastava masnih kiselina određeni su udjeli 37,99-38,07 % SFA, 50,61-51,82 % MUFA i 10,19-11,32 % PUFA. Anatomska lokacija mišića nije statistički utjecala na udio SFA, MUFA i PUFA.

Abstract (english)

The aim of this study was to determine the influence of anatomical muscle location on the color, fat content, fatty acid composition and degree of fat oxidation in Dalmatian dry-cured ham after ripening. The examined muscles were semimembranosus (SM) and biceps femoris (BF) and considering the different location, it was necessary to determine whether there were differences in the examined parameters. Fat oxidation was determined by spectrophotometric method (TBARS test), fat content by Soxhlet method, and fatty acid composition by gas chromatography. The color parameters L *, a * and b * were also analyzed. The results of this study showed a higher fat content and consequently a higher degree of fat oxidation (higher TBARS values) in the SM muscle compared to the BF muscle. BF had higher L *, a * and b * parameters than SM. The analysis of fatty acid composition determined the proportions of 37.99-38.07 % SFA, 50.61-51.82 % MUFA and 10.19-11.32 % PUFA. The anatomical location of the muscles did not statistically affect the proportion of SFA, MUFA, and PUFA.

• Keywords: Dalmatinski pršut; boja; TBARS; udio masti; masne kiseline
• Keywords (english): Dalmatian dry-cured ham; color; TBARS; fat content; fatty acids
• Language: croatian
• URN:NBN: urn:nbn:hr:159:729582
• 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: 2020-07-20 12:19:03