Udio kolesterola u trajnim i polutrajnim kobasicama

undergraduate thesis

• Title (english): Cholesterol content in fermented and semi-dry sausages
• Author: Matea Volarić
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2010-09-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Meso je izvor visoko vrijednih bjelanĉevina, esencijalnih masnih kiselina, vitamina, minerala, ali isto tako i masti, kolesterola, zasićenih masnih kiselina zbog kojih se našlo na lisi uzročnika srĉanih i krvožilnih bolesti. Većina današnjih znanstvenih istraživanja žele potvrditi tu činjenicu i malo tko će tvrditi suprotno. Kolesterol je prirodni lipid odgovoran za niz funkcija u našem organizmu te ako ga ne unosimo dovoljno hranom, naš će ga organizam sam sintetizirati što potvrđuje da je... More kolesterol visokovrijedna komponenta našeg organizma. U ovom radu prikazani su rezultati ispitivanja udjela kolesterola u industrijski proizvedenim trajnim i polutrajnim kobasicama. Udio kolesterola određivan je spektrofotometrijskom metodom u Laboratoriju za analitiĉku kemiju Hrvatskog veterinarskog instituta. Usporedbom rezultata analize trajnih i polutrajnih kobasica utvrđeno je kako trajne kobasice imaju veći udio kolesterola od polutrajnih kobasica. Less

Abstract (english)

Meat is a source of high-value proteins, essential fatty acids, vitamins, minerals, but also fat, cholesterol, saturated fatty acids for which is found itself on the list of causes to cardiac and vascular diseases. Most of today's research studies will confirm this fact while only a few would argue against the findings. Cholesterol is a natural lipid responsible for a number of functions in our body and if we do not attain adequate amounts through regular nutrition, our body will start to... More synthesize it on its own, a fact that confirms cholesterol is a highly valuable component of our body. This final work presents the tests' results of cholesterol content in industrial manufactured fermented and semi-dry sausages. Cholesterol content was determined using the spectrophotometric method in the Laboratory of Analitical Chemistry of the Croatian Veterinary Institute. By comparing the analysis results of fermented and semi-dry sausages it was found that fermented sausages have a higher colesterol content than the semi-dry ones. Less

• Keywords: meso; trajne i polutrajne kobasice; kolesterol; spektrofotometrijska metoda
• Keywords (english): meat; fermented and semi-dry sauseges; cholesterol; spectrophotometric method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:458718
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-06-02 09:59:44