Utjecaj toplinske obrade na sadržaj ukupnih masnih kiselina skuše

master's thesis

• Title (english): Effects of heat treatment on the content of fatty acids in mackerel
• Author: Ivona Relatić
• 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: 2014-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Masne kiseline su jedne od važnijih i ispitivanijih komponenata hrane zbog njihovog utjecaja na ljudsko zdravlje. Riba kao izvor eikosapentaenske kiseline (EPA) i dokosaheksaenske kiseline (DHA) među glavnim je sirovinama za ispitivanje. U ovom radu primjenjuju se metode toplinske obrade karakteristične za kućnu toplinsku obradu ribe, odnosno kuhanje. Ispitivana riba bila je skuša (Scomber scombrus). Ukupni udio lipida u svježoj sirovoj skuši iznosio je u prosijeku 6g/100g, dok se mijenja prilikom termičke obrade:smanjuje kuhanjem ribe u vodi i duplo povećava prženjem na ulju. Masne kiseline su ispitivane i detektirane plinskom kromatografijom. Najveća promjena u sastavu masnih kiselina ribe tretirane kuhanjem u usporedbi sa svježom ribom dogodila se prilikom prženja na ulju. Količina najvažnijih DHA i EPA smanjena je pečenjem u pećnici te uvelike smanjena prženjem na ulju gledano na ukupni udio lipida.

Abstract (english)

Fatty acids are one of the most important and studied components of the food due to their effects on human health. Fish as a source of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) is in very studied. In this work, different method of heat treatments are applied on a fish, similar to treatments done in homemade or cooking. Studied fish was mackerel Scomber scombrus). Total lipid content in fresh raw mackerel was in average 6g/100g, but changing during cooking: decreased boiling in water and double increased during frying in oil. Fatty acids are studied and detected using gas chromatography. The biggest change in fatty acids composition of the fish treated cooking method compared with fresh raw fish was during frying in oil. Content DHA and EPA was decreased by cooking in oven and drastically decreased frying in oil considering on total lipid content.

• Keywords: masne kiseline; DHA; EPA; plinska kromatografija; skuša; termička obrada
• Keywords (english): fatty acids; DHA; EPA; gas chromatography; mackerel; heat treatment
• Language: croatian
• URN:NBN: urn:nbn:hr:159:765165
• 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: 2017-05-02 08:02:43