Udio i stupanj oksidacije masti i sastav masnih kiselina industrijskog i tradicionalnog Baranjskog kulena

master's thesis

• Title (english): Fat content, oxidation of lipids ans fatty acid composition of traditional and industrial kulen of Baranja
• Author: Sanja Heleš
• Mentor: Helga Medić (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: 2014-07-14, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kulen je tradicionalni mesni proizvod s područja istočne Hrvatske koji se ubraja u fermentirane trajne kobasice. Udio masti, sastav masnih kiselina i stupanj oksidacije masti (TBA test) određen je u uzorcima tradicionalnog i industrijskog Baranjskog kulena. Udio masti u industrijskom kulenu iznosio je 8,60%, dok je u tradicionalnom 9,27%. Sastav zasićenih (SFA), mononezasićeniih (MUFA) i polinezasićenih (PUFA) masnih kiselina u obje vrste kulena iznosio je 37% SFA, 15% PUFA i 48% MUFA. Omjer PUFA/SFA u tradicionalnom kulenu bio je 0,41 dok u industrijskom 0,38, a omjer n-6/n-3 iznosio je 12,88 za tradicionalni, a 13,08 za industrijski kulen. TBA vrijednost tradicionalnog kulena iznosio je 0,79 mg MDA/kg uzorka, dok je industrijski kulen imao nešto viši stupanj oksidacije masti (1,01mg MDA/kg uzorka).

Abstract (english)

Kulen is traditional meat product from eastern Croatia and it is considered to be fermented sausage.Fat content, fatty acid composition and oxidation of lipids (TBA test) was determined in the samples of traditional and industrial type of salami - kulen. Fat content in industrial produced kulen was 8.60%, while in the traditional 9.27%. Content of saturated fatty acids (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in both types of kulen was 37% SFA, 15% PUFA, 48% MUFA. The ratio of PUFA/SFA in the traditional kulen was 0.41 while in the industrial 0.38 and n-6/n-3 ratio was 12.88 for traditional and 13.08 for industrial kulen. TBA value of traditional kulen was 0.79 mg MDA/kg of sample, while the industrial kulen had slightly higher level of TBA value(1.01 mg MDA / kg sample).

• Keywords: tradicionalni kulen; industrijski kulen; sastav masnih kiselina; n6/n3; TBA vrijednost
• Keywords (english): tradicional kulen; industrial kulen; fatty acid composition; n6/n3; TBA value
• Language: croatian
• URN:NBN: urn:nbn:hr:159:662946
• 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: Access restricted to students and staff of home institution
• Created on: 2017-04-28 11:45:00