Sastav masnih kiselina i identifikacija hlapljivih spojeva tijekom skladištenja svježe skuše

master's thesis

• Title (english): Content of fatty acids and identification of volatiles during storage of fresh mackerel
• Author: Anja Rodin
• 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: 2015-09-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti sastav masnih kiselina i identificirati hlapljive spojeve tijekom četiri dana skladištenja svježe skuše izlovljene u Jadranskom moru. Analiza masnih kiselina i identifikacija hlapljivih spojeva provedena je plinskom kromatografijom. Nakon provedenih analiza utvrđeno je da dolazi do promjena u udjelima masnih kiselina, odnosno smanjenja eikosapentaenske kiseline i dokosaheksaenske kiseline. Identificirani su sljedeći spojevi indikatori promjena tijekom skladištenja skuše: 2,4 heptadienal, 4-heptenal, 2 – pentenal, 2-butanon, 3-hidroksi-2-butanon, heksan, 2-etil-1- heksanol. Senzorskim ispitivanjem pokazalo se da svježina skuše tijekom četiri dana opada, ali promjene u aromi ribe koje su nastale, tijekom skladištenja, oksidacijom i razvojem hlapljivih spojeva, nisu izražene. U skuši sa 7,9% udjela masti izlovljenoj u Jadranskom moru, te skladištenoj četiri dana na +4°C nisu uočeni znakovi uznapredovalog kvarenja.

Abstract (english)

The aim of this study was to determine the fatty acid composition and identify volatile compounds during the four days of storage of fresh mackerel caught in the Adriatic Sea. Fatty acid analysis and the identification volatile compounds was conducted by gas chromatography. After the analysis, it was found that there has been changes in the proportions of fatty acids, reduction of eicosapentaenoic acid and docosahexaenoic acid. Identified compounds are indicators of changes during storage of mackerel: 2,4 heptadienale, 4-heptenale, 2 - pentenale, 2-butanone, 3-hydroxy-2-butanone, hexane, 2-ethyl-1-hexanol. Sensory testing showed that fresh mackerel during the four days decreases, but changes in the flavor of fish that have occurred during storage by oxidation and the development of volatile compounds, are not expressed. Mackerel with 7.9% fat content caught in the Adriatic Sea, and storage four days at +4 ° C were not detected signs of advanced spoilage.

• Keywords: masne kiseline; hlapljivi spojevi; skuša; skladištenje
• Keywords (english): fatty acids; volatile compounds; mackerel; storage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:241904
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-28 07:25:11