Udio masti i sastav masnih kiselina Dalmatinskog i Istarskog pršuta

master's thesis

• Title (english): Fat content and fatty acid composition of the Dalmatian and Istrian dry-cured ham
• Author: Ivana Raspović
• 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: 2015-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tijekom ovog istraživanja određen je kemijski sastav Dalmatinskog i Istarskog pršuta (udio vode, sadržaj pepela, količina sirovih bjelančevina, ukupna količina masti) i provedena je analiza metilnih estera masnih kiselina plinskom kromatografijom. Kemijski sastav i udjeli masnih kiselina su dosta slični između Dalmatinskog i Istarskog pršuta. Dobiveni rezultati statistički su određeni (t-test). Kod kemijskog sastava utvrđena je statistički značajna razlika u udjelu pepela i masti između analiziranih pršuta. S obzirom na udio pojednih masnih kiselina, dokazano je da se samo udjeli oleinske kiseline (C18:1n9c) i cis-11-eikozenska kiseline (C20:1) statistički značajno razlikuju obzirom na vrstu pršuta.

Abstract (english)

It is determined ,during this research chemical composition of Dalmatian and Istrian dry-cured ham ( water content, ash content, the amount of crude proteins, total fat) and it was also carried out the analysis of fatty acid methyl esters by gas chromatography. Chemical composition and ratios of fatty acids are very similar between Dalmatian and Istrian dry-cured ham. The results are statistically determined (t-test). Studies showed in the chemical composition that there is a statistically significant difference in the proportion of ash and fat between examined dry-cured hams. Given the share of individual fatty acids, studies showed that there is a significintaly difference only between content of oleic acid (C18: 1n9c) and cis-11- eikozenska acid (C20: 1) considering type of dry-cured ham.

• Keywords: Dalmatinski pršut; Istarski pršut; kemijski sastav; sastav masnih kiselina
• Keywords (english): Dalmatian dry-cured ham; Istrian dry-cured ham; chemical composition; fatty acid composition
• Language: croatian
• URN:NBN: urn:nbn:hr:159:385722
• 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: 2017-05-03 10:42:07