Utjecaj produljenog zrenja na proteolitičke i lipolitičke procese u dimljenom pršutu

master's thesis

• Title (english): Influence of extended ripening on proteolytic and lipolytic processes in smoked dry-cured ham
• Author: Krešimir Majcen
• Mentor: Nives Marušić Radovčić (mentor)
• Committee member: Helga Medić (predsjednik povjerenstva)
• Committee member: Klara Kraljić (član povjerenstva)
• Committee member: Marko Obranović (član povjerenstva)
• 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: 2022-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je odrediti utjecaj produljenog zrenja od 18 mjeseci na proteolitičke i
lipolitičke procese u dimljenom pršutu te usporediti određene parametre između mišića biceps femoris
(BF) i semimembranosus (SM). Određeni su L*a*b* parametri boje, parametri teksture, stupanj
oksidacije masti, sastav masnih kiselina, indeks proteolize te stupanj oksidacije proteina. Rezultati
istraživanja pokazali su veće L*a*b* parametre boje u mišiću BF, a veće vrijednosti tvrdoće,
adhezivne sile, gumenosti i žvakljivosti na SM. Mišić SM imao je veći stupanj oksidacije masti, no
između BF i SM nije postojala statistički značajna razlika za udio SFA, MUFA i PUFA skupine
masnih kiseline. Najzastupljenije masne kiseline bile su oleinska (C18:1c), palmitinska (C16:0),
stearinska (C18:0) te linolna (C18:2cn6). U usporedbi sa zrenjem od 12 mjeseci, produljenim zrenjem
došlo je do porasta indeksa proteolize u oba mišića, no BF je imao veći indeks proteolize i
koncentraciju karbonila.

Abstract (english)

The aim of this study was to determine the effect of prolonged ripening of 18 months on
the proteolytical and lypolitical processes in smoked dry-cured ham and compare how they differ
between biceps femoris (BF) and semimembranosus (SM) muscles. L*a*b* color parameters, texture
parameters, degree of fat oxidation, the composition of fatty acids, proteolysis index, protein
concentration, and carbonyl concentration were determined. The results showed higher L*a*b* color
parameters in the BF while higher values of hardness, adhesive force, rubberiness, and chewiness
were measured on the SM. SM muscle had a higher degree of fat oxidation, but there was no
statistically significant difference in the percentage of SFA, MUFA, and PUFA fatty acids between the
two. The most abundant fatty acids were oleic (C18:1c), palmitic (C16:0), stearic (C18:0), and linoleic
acid (C18:2cn6). Compared to 12 months of ripening, prolonged ripening led to an increase in the
proteolysis index in both muscles, but BF had a higher proteolysis index and a higher concentration of
total carbonyls.

• Keywords: Dalmatinski pršut; produljeno zrenje; proteolitičke promjene; lipolitičke promjene
• Keywords (english): Dalmatian dry-cured ham; prolonged ripening; proteolytic changes; lipolytic changes
• Language: croatian
• URN:NBN: urn:nbn:hr:159:766744
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2023-01-19 13:57:07