Sastav masnih kiselina i identifikacija hlapljivih spojeva tijekom skladištenja smrznute skuše

master's thesis

• Title (english): Fatty acid composition and identification of volatiles during storage frozen mackerel
• Author: Ekaterina Drobat
• 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 identifikacija hlapljivih spojeva i praćenje oksidacije masti, u vakumiranoj skuši (izlovljenoj u Jadranskom moru) te podvrgnutoj sporom načinu smrzavanja u trajanju 3 mjeseca na –18 ºC. Izdvajanje hlapljivih sastojaka arome provedeno je pripremom uzoraka tehnikom mikroekstrakcije na čvrstoj fazi (HS-SPME) nakon čega je analiza izdvojenih hlapljivih spojeva provedena plinsko kromatografsko-maseno spektrometrijskom instrumentalnom metodom (GC-MS). Mogući indikatori promjena tijekom skladištenja u smrznutom stanju mogli bi biti oni koji su identificirani u kasnijim mjesecima skladištenja, odnosno 1-penten-3-ol, 2-etil-1-heksanol, 4-etilcikloheksanol, 2,6-ciklooktadien-1-ol, 2-pentenal, 3,4-pentadienal, 4-heptenal, tetradeken, 2-pentadeken-4-in, pentadekan, 3,3-dimetil-2-butanon, 2,5-oktandion. Nisu zapažene značajne promjene u udjelima nezasićenih masnih kiselina te u senzorskoj procjeni uzoraka.

Abstract (english)

The aim of this study was the identification of volatile compounds and monitoring the oxidation of fats, which occur in vacuum packed mackerel (fished in the Adriatic Sea) subjected to a slow way of freezing for 3 months at –18 ºC. Extraction of volatile aroma compounds was conducted by preparing samples of the technique of solid phase microextraction (HS-SPME) followed by analysis of selected volatile compounds carried with gas chromatography-mass spectrometric instrumental methods (GC-MS). Possible indicators changes during storage in the frozen state may be those identified in the subsequent months of storage or 1-penten-3-ol, 2-ethyl-1-hexanol, 4-etilcikloheksanol, 2,6-cyclooctadiene-1-ol, 2-pentenal, 3,4-pentadienal, 4-heptenal, tetradecyl, 2-pentadecen-4-ine, pentadecane, 3,3-dimethyl-2-butanone and 2,5-octandion. There were not observed a significant change in the proportion of unsaturated fatty acids and the sensory evaluation of samples.

• Keywords: hlapljivi spojevi; oksidacija masti; smrzavanje; skuša
• Keywords (english): volatile compounds; fat oxidation; freezing; mackerel
• Language: croatian
• URN:NBN: urn:nbn:hr:159:268019
• 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: 2017-05-02 13:11:22