Utjecaj pasmine svinja na aromu, boju i sastav masnih kiselina dimljenog pršuta

master's thesis

• Title (english): Influence of pig genotypes on aroma, color and the fatty acid composition of smoked dry-cured ham
• Author: Petra Vidinski
• Mentor: Helga Medić (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: 2019-07-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti utjecaj različite pasmine svinja (tropasminski križanac (landras x veliki jorkšir) x durok i crna slavonska svinja) na boju, udio masti i sastav masnih kiselina u dimljenom pršutu te odrediti hlapive spojeve arome. Udio masti određen je metodom po Smedesu, sastav masnih kiselina određen je metodom plinske kromatografije, dok su hlapivi spojevi arome određeni mikroekstrakcijom na čvrstoj fazi (SPME) i plinsko kromatografsko-masenom spektrometrijom (GC-MS). Različita pasmina svinja nije pokazala statistički značajnu razliku (P>0,05) u ukupnom udjelu masti dok je postojala statistički značajna razlika u udjelima pojedinih masnih kiselina. Identificirano je ukupno 103 hlapiva spoja arome, a pripadaju sljedećim grupama kemijskih spojeva: 19 aromatskih ugljikovodika, 17 alifatskih ugljikovodika, 17 ketona, 15 fenola, 14 aldehida, 11 alkohola, 5 kiselina, 2 terpena, 2 estera i 1 spoj sa sumporom. U uzorcima dimljenog pršuta tropasminskog križanca najzastupljenije grupe spojeva bile su: aldehidi, fenoli i aromatski ugljikovodici dok su u uzorcima dimljenog pršuta crne slavonske pasmine najzastupljenije grupe spojeva bile: fenoli, aldehidi i alkoholi. Kvantificiran je ukupno 21 hlapivi spoj u oba uzorka. U najvećoj koncentraciji u oba analizirana uzorka dimljenih pršuta prisutni su spojevi limonen i etil oktanoat.

Abstract (english)

The aim of this study was to determine the influence of different genotypes of pigs ((landrace x large yorkshire) x duroc and black slavonian pig) on the color, fat content and fatty acid composition in smoked dry-cured ham and determine the volatile aroma-active compounds. The fat content was determined by Smedes method, the composition of fatty acids was determined with the gas chromatography and the volatile aroma-active compounds were investigated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Different genotypes of pigs did not show a statistically significant difference (P>0,05) in total fat content, but there was a diference in the proportion of individual fatty acids. Total 103 volatile compounds were identified which belong to the following groups of chemical compounds: 19 aromatic hydrocarbons, 17 aliphatic hydrocarbons, 17 ketones, 15 phenols, 14 aldehydes, 11 alcohols, 5 acids, 2 terpenes and 1 sulphur compound. In the sample of smoked dry-cured ham of 3 genotypes, the most aboundant chemical groups of compounds were aldehydes, phenols and aromatic hydrocarbons and in the sample of smoked dry-cured ham of black slavonian genotype the most aboundant chemical groups of compounds were phenols, aldehydes and alcohols. Total 21 chemical compounds were quantified in both samples. Limonene and ethyl octanoate are present at the highest concentrations in both samples of smoked ham.

• Keywords: dimljeni pršut; pasmina svinja; aroma; udio masti; masne kiseline
• Keywords (english): smoked dry-cured ham; pig genotype; aroma; fat content; fatty acids
• Language: croatian
• URN:NBN: urn:nbn:hr:159:191554
• 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: 2019-12-09 12:41:08