Karakterizacija hlapljivih spojeva salame od mesa istarskog magarca

Kovačić, Dora

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undergraduate thesis

Karakterizacija hlapljivih spojeva salame od mesa istarskog magarca

završni rad

Split: University of Split, Faculty of Chemistry and Technology, 2019. urn:nbn:hr:167:458525

Kovačić, Dora

University of Split
Faculty of Chemistry and Technology
Division of Engineering and Chemistry

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APA 6th Edition

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

MLA 8th Edition

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

Chicago 17th Edition

Harvard

Kovačić, D. (2019). 'Karakterizacija hlapljivih spojeva salame od mesa istarskog magarca : završni rad', Undergraduate thesis, University of Split, Faculty of Chemistry and Technology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:167:458525

Vancouver

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 20] Available at: https://urn.nsk.hr/urn:nbn:hr:167:458525

IEEE

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

Cite this item: https://urn.nsk.hr/urn:nbn:hr:167:458525

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Metadata

Title	Karakterizacija hlapljivih spojeva salame od mesa istarskog magarca : završni rad
Title (english)	Caracterization of volatile compounds from salami made of Istrian donky meet : bachelor thesis
Author	Dora Kovačić
Mentor	Zvonimir Marijanović (mentor) MBZ: 344116
Committee member	Ivica Blažević (predsjednik povjerenstva)
Committee member	Danijela Skroza (član povjerenstva)
Committee member	Zvonimir Marijanović (član povjerenstva)
Granter	University of Split Faculty of Chemistry and Technology (Division of Engineering and Chemistry) Split
Defense date and country	2019-09-16, 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)
Language	croatian
URN:NBN	urn:nbn:hr:167:458525
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of chemistry and technology
Created on	2020-02-18 10:57:07

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