Mineralne tvari u pršutu

master's thesis

• Title (english): Mineral elements in dry cured ham
• Author: Filip Havaši
• 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: 2016-09-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Pršut je gastronomski specijalitet, nastao pomno vođenim procesima prerade. Zbog svog okusa i specifičnog načina dobivanja smatra se jednim od najoriginalnijih proizvoda hrvatske kuhinje. Pršut spada u kategoriju autohtonih hrvatskih proizvoda, te do sada je zaštićeno 4 pršuta na razini EU. Mineralne tvari su neophodne i esencijalne za normalno funkcioniranje organizma, ali mogu imati i nepoželjne učinke ako se konzumiraju u neodgovarajućim količinama stoga je njihovo određivanje u namirnicama... More od izuzetne važnosti. U ovom radu određivani su udjela pepela te količine kalcija, magnezija, kalija, natrija, cinka, željeza, kroma, i bakra u 9 uzoraka istarskog i 14 uzoraka dalmatinskog pršuta različitih proizvođača metodom atomske apsorpcijske spektrofotometrije. Osim što se istarski i dalmatinski pršut razlikuju u samom tehnološkom procesu proizvodnje, razlikuju se i po udjelu magnezija, kalija, cinka, željeza i kroma, dok se po udjelu kalcija, natrija i bakra statistički značajno ne razlikuju. Less

Abstract (english)

Dry-cured ham is a gastronomic speciality, created carefully guided processes processing. Because of its taste and specific ways of getting considered one of the most original product of Croatian cuisine. Dry-cured ham falls into the category of indigenous Croatian products, and so far, has protected 4 ham at EU level. Minerals are necessary for a normal body function, but can also have adverse effects if it consumed in inadequate amounts. That's why assessment of minerals in food products is... More extremely important. In this work, ash content was determined by ashing method and calcium, magnesium, potassium, sodium, zinc, iron, chromium, and copper in different samples of the Istrian and Dalmatian dry-cured ham by atomic absorption spectrophotometry. Except that the Istrian and Dalmatian dry – cured hams differ in the production process, they are different also by proportion of magnesium, potassium, zinc, iron and chromium, while the proportion of calcium, sodium and copper do not differ significantly. Less

• Keywords: Istarski pršut; Dalmatinski pršut; mineralne tvari
• Keywords (english): atomic absorption spectrofotometry; dry-cured ham; mineral elements
• Language: croatian
• URN:NBN: urn:nbn:hr:159:040788
• 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: Open access
• Created on: 2017-04-25 10:40:30