Udio kolesterola u domaćim trajnim kobasicama

undergraduate thesis

• Title (english): Cholesterol content in homemade fermented sausages
• Author: Ines Vraneš
• 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

Cilj ovoga rada je odrediti udio kolesterola u domaćim trajnim kobasicama. Glavni sastojak domaćih kobasica je svinjsko meso. U proizvodnji se koriste još sol, šećer i začini. Meso za proizvodnju domaćih kobasica mora biti ohlađeno, usitnjeno, začinjeno i tada se smjesa nadjeva u crijeva te dimi, suši i dozrijeva. Kolesterol je lipid koji je sastavni dio staničnih membrana, prekursor steroidnih hormona i soli žučnih kiselina. Rezultati su pokazali da domaće kobasice imaju relativno nizak udio koleterola i da one kao takve nisu štetne za ljudsko zdravlje.

Abstract (english)

The goal of this work is to determine cholesterol content in homemade fermented sausages. Main ingredient in sausages is pork meat. In production are used also salt, sugar and spices. Meat for production homemade sausages have to be chilled, minced, spicyed. Afterwards the mixture is filling in entrails and then sausages is going on smoke, dried and maturated. Cholesterol is lipid that is component of cell membrane, precursor of steroid hormones and bile acid salt. Results showed that homemade sausages have low cholesterol content therefore they are not harmful to human health.

• Keywords: kolesterol; domaće trajne kobasice; meso
• Keywords (english): cholesterol; homemade fermented sausages; meat
• Language: croatian
• URN:NBN: urn:nbn:hr:159:072525
• 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 10:35:36