Određivanje sastava i stupnja oksidacije masnih kiselina u svježem svinjskom mesu

master's thesis

• Title (english): Determination of fatty acid composition and oxidative determination of fresh pork meat
• Author: Slaven Vajnaht
• 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: 2014-09-23, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog istraživanja je odrediti stupanj oksidacije i sastav masnih kiselina u svježem svinjskom mesu. Metodom plinske kromatografije utvrđeno je da u svježem svinjskom mesu ovisno o anatomskoj lokaciji uzorka nezasićene masne kiseline čine 55,36% - 58,81%, a zasićene 39,79% - 42,08% sastava masnih kiselina. Najzastupljenije su mononezasićena oleinska kiselina (41,19% - 44,19%), zasićene palmitinska kiselina (24,63% - 26,35%) i stearinska kiselina (12,35% - 13,23%) te polinezasićena linolna... More kiselina (9,76% - 13,6%). Stupanj oksidacije masnih kiselina izmjeren je TBA testom. Uzorci slanine pokazali su najmanji stupanj oksidacije (7 mg(MDA) × 100g-1 uzorka), uzorci buta 8 mg(MDA) × 100g-1 uzorka, dok su uzorci leđa pokazali najveći stupanj oksidacije masnih kiselina (14 mg(MDA) × 100g-1 uzorka). Less

Abstract (english)

The aim of this research is to determine fatty acid composition and the degree of oxidative deterioration of fatty acids in samples of fresh pork meat. Gas chromatography was used to determine that unsaturated fatty acids compose 55,36% - 58,81%, and saturated fatty acids 39,79% - 42,08% of total fatty acids. Most abundant were oleic MUFA (41,19% - 44,19%), saturated palmitic (24,63% - 26,35%) and stearic acid (12,35% - 13,23%) as well as linoleic PUFA (9,76% - 13,6%). TBA test was used to... More determine the level of lipid oxidation. Pork bacon samples showed the least amount of oxidation (7 mg(MDA) × 100g-1 sample), pork ham 8mg(MDA) × 100g-1 sample while pork loin samples showed the greatest amount of oxidation products (14 mg(MDA) × 100g-1 sample). Less

• Keywords: masne kiseline; lipidna oksidacija; TBA; MDA
• Keywords (english): fatty acid; lipid oxidation; TBA; MDA
• Language: croatian
• URN:NBN: urn:nbn:hr:159:463410
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-02 08:56:01