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undergraduate thesis
Karakterizacija hlapljivih spojeva salame od mesa istarskog magarca
završni rad
2019. urn:nbn:hr:167:458525
Kovačić, Dora
University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

Cite this document

Kovačić, D. (2019). Karakterizacija hlapljivih spojeva salame od mesa istarskog magarca : završni rad (Undergraduate thesis). Split: University of Split, Faculty of Chemistry and Technology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:167:458525

Kovačić, Dora. "Karakterizacija hlapljivih spojeva salame od mesa istarskog magarca : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:167:458525

Kovačić, Dora. "Karakterizacija hlapljivih spojeva salame od mesa istarskog magarca : završni rad." Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, 2019. https://urn.nsk.hr/urn:nbn:hr:167:458525

Kovačić, D. (2019). 'Karakterizacija hlapljivih spojeva salame od mesa istarskog magarca : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:167:458525

Kovačić D. Karakterizacija hlapljivih spojeva salame od mesa istarskog magarca : završni rad [Undergraduate thesis]. Split: University of Split, Faculty of Chemistry and Technology; 2019 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:167:458525

D. Kovačić, "Karakterizacija hlapljivih spojeva salame od mesa istarskog magarca : završni rad", Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, Split, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:167:458525

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Metadata
TitleKarakterizacija hlapljivih spojeva salame od mesa istarskog magarca : završni rad
Title (english)Caracterization of volatile compounds from salami made of Istrian donky meet : bachelor thesis
AuthorDora Kovačić
MentorZvonimir Marijanović (mentor)
MBZ: 344116
Committee memberIvica Blažević (predsjednik povjerenstva)
Committee memberDanijela Skroza (član povjerenstva)
Committee memberZvonimir Marijanović (član povjerenstva)
GranterUniversity of Split
Faculty of Chemistry and Technology
(Division of Engineering and Chemistry)
Split
Defense date and country2019-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Uz bioraznolikost lokalnih pašnjaka i specifičnih geofizičkih uvjeta istarskog podneblja razvila se autohtona pasmina istarskog magarca čije je meso jedinstvene kvalitete. U skladu s potrebama tržišta, ali i s uviđajnim povećanjem populacije narasla je potreba za stvaranjem suhomesnatih proizvoda od mesa istarskog magarca. Jedan takav proizvod je trajna sušena salama koja u svom sastavu osim mesa istarskog magarca sadrži i istarsko crno vino. Specifičnosti sirovine, tehnološkog postupka pripreme, fermentacije i zrenja rezultiraju povećanjem koncentracije hlapljivih spojeva arome. Te su komponente proizašle iz biokemijskih procesa prilikom razgradnje masnog, vezivnog i mišićnog tkiva a odgovorne su za okusne i mirisne osobine ovog proizvoda. Hlapljivi spojevi su izolirani dvjema različitim metodama: mikroekstrakcijom vršnih para na krutoj fazi (HS-SPME) i mikrovalovima potpomognutom destilacijom (MAD), te analizirani spregnutom tehnikom plinska kromatografija – spektrometrija masa (GC-MS) u cilju usporedbe sličnosti i razlika dobivenih rezultata. SPME metodom identificirana su 23 različita spoja dok je metodom MAD identificirano njih 36. Identificirani spojevi mogu svrstati u sljedeće kemijske skupine: alkoholi, organosumporovi spojevi, terpeni, fenoli, aldehidi, esteri, alkani i masne kiseline.
Abstract (english)
Biodiversity of the local grazings and specific geophysical conditions of Istrian peninsula contributed in development of the native Istrian donkey with it's unique meat quality. Population increase and market needs have made dry meat of Istrian donkey a popular demand. One of such products is permanent dried salami which, in addition to Istrian donkey meat, in its composition also contains Istrian red wine. Concentration increase of aromatic vapors is direct result of compound specifications, technological procedure preparation, fermentation and ripening. These components are result of the biochemical processes from disintegration of fat, muscle and connective tissue, and are directly responsible for final product smell and flavor. Volatile compounds are isolated using two different methods: headspace-solid phase microextraction (HS-SPME) and microwave-assisted distillation (MAD), and analysed using gas chromatography– mass spectrometry technique (GC-MS) in order to compare the similarities and differences of obtained results. 23 different compounds were identified after isolation using SPME method in contrast to isolation using MAD method where 36 compounds were identified.These compounds can be grouped in following chemical groups: alcohols, organosulfur compounds, terpenes, aldehydes, alkanes and fatty acids. salami,
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:167:458525
Study programmeTitle: Undergrasuate Study of Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije (sveučilišni prvostupnik (baccalaureus) inženjer prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2020-02-18 10:57:07