Promjena sastava masnih kiselina tijekom prvih 5 mjeseci proizvodnje dimljenog pršuta

undergraduate thesis

• Title (english): Changes in fatty acid composition during the first 5 months of smoked dry-cured ham production
• Author: Juraj Brcko
• Mentor: Nives Marušić Radovčić (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: 2019-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je utvrditi kako se mijenja sastav masnih kiselina u mišićima M. biceps femoris i M. semimembranosus tijekom 5 mjeseci proizvodnje Dalmatinskog pršuta. Uzorci za analizu uzorkovani su iz sirovog buta, buta nakon faze soljenja, nakon faze dimljenja te nakon faze sušenja. Uzorci masti za analizu dobiveni su ekstrakcijom po Soxhletu, a sama analiza sastava masnih kiselina provedena je pomoću plinske kromatografije (GC-FID). Provedbom analize i interpretacijom rezultata dolazi se do zaključka da postoji razlika u sastavu masnih kiselina između M. biceps femoris i M. semimembranosus. Najveći udio u sastavu masnih kiselina obaju mišića zauzimaju mononezasićene masne kiseline, nakon čega slijede zasićene masne kiseline te najmanje ima polinezasićenih masnih kiselina.

Abstract (english)

The aim of this research was to determine how the fatty acid composition of muscles M. biceps femoris and M. smimembranosus is changing during first 5 months of production proces of Dalmatian dry-cured ham. Samples for analysis were taken from the raw ham, after salting, after smoking and after drying phase. Fat samples for analysis were extacted by Soxhlet method and composition of fatty acids was done with gas chroatography (GC-FID). After analysis was taken and results were procesed, conclusion was that there is a difference in fatty acids composition between M. biceps femoris and M. semimembranosus. Dry-cured ham had the largest amount of monounsaturated fatty acids, followed by saturated fatty acids and polyunsatureted fatty acids.

• Keywords: dimljeni pršut; faze proizvodnje; masne kiseline; plinska kromatografija
• Keywords (english): dry-cured ham; phases of production; fatty acids; gas chromography
• Language: croatian
• URN:NBN: urn:nbn:hr:159:828172
• 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: 2019-09-24 07:02:23