Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu

Nadaždi, Helena

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master's thesis

Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:815226

Nadaždi, Helena

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

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APA 6th Edition

Nadaždi, H. (2020). Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:815226

MLA 8th Edition

Nadaždi, Helena. "Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:815226

Chicago 17th Edition

Harvard

Nadaždi, H. (2020). 'Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:815226

Vancouver

Nadaždi H. Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:109:815226

IEEE

H. Nadaždi, "Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:815226

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:815226

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Metadata

Title	Sadržaj policikličkih aromatskih ugljikovodika (PAH) u Hercegovačkom pršutu
Title (english)	Content of Polycyclic Aromatic Hydrocarbons (PAHs) in Herzegovinian Prosciutto
Author	Helena Nadaždi
Mentor	Krešimir Mastanjević (mentor)
Committee member	Dragan Kovačević (predsjednik povjerenstva)
Committee member	Krešimir Mastanjević (član povjerenstva)
Committee member	Marko Jukić (član povjerenstva)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Meat and Fish Technology) Osijek
Defense date and country	2020-09-30, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Hercegovački pršut je tradicionalno dimljena suha šunka koja potencijalno može biti kontaminirana policikličkim aromatskim ugljikovodicima (PAH) i može predstavljati zdravstveni rizik za potrošače. Cilj ovog istraživanja bio je utvrditi vrste i koncentracije 16 PAH-ova u 33 uzorka tradicionalno dimljenog pršuta. Od 16 istraženih PAH-ova, identificiranih na popisu prioritetnih onečišćivača EPA (Agencija za zaštitu okoliša), otkriveno je 14 spojeva. Prosječne razine kancerogenih benzo[a]pirena (BaP) i PAH4 (benz[a]antracen (BaA), benzo[b]fluoranten (BbF), krizen (Chry) i benzo[a]piren (BaP)) kretale su se od <LOQ (limit kvantifikacije ) do 5,08 μg/kg i 0,45 μg/kg na 22,67 μg/kg. Dva analizirana uzorka premašila su trenutno propisane vrijednosti prema aktualnomm zakonodavstvu za koncentracije BaP i jedan uzorak za sadržaj PAH4. Koncentracije PAH16 bile su u prosjeku između 2,92 μg/kg i 87,6 μg/kg. Najveće koncentracije PAH utvrđene su u uzorcima iz Hercegovačko-neretvanskog kantona. Rezultati istraživanja ističu važnost standardizacije postupaka dimljenja i proizvodne prakse u proizvodnji Hercegovački pršut , kako bi se smanjio sadržaj PAH-ova.
Abstract (english)	Hercegovački pršut as a traditional dry-cured smoked ham (prosciutto) produced by using an open fire that can be potentially contaminated with polycyclic aromatic hydrocarbons (PAHs) and can pose a health risk for consumers. The aim of this research was to identify the types and concentrations of 16 PAHs in 34 samples of traditionally smoked prosciutto. Out of 16 investigated PAHs, identified in the EPA (Environmental Protection Agency) list of priority pollutants, 14 compounds were detected. Average levels of cancerogenic benzo[a]pyrene (BaP) and PAH4 (benz[a]anthracene (BaA), benzo[b]fluoranthene (BbF), chrysene (Chry), and benzo[a]pyrene (BaP)) ranged from <LOQ (level of quantification) to 5.08 μg/kg and 0.45 μg/kg to 22.67 μg/kg. Two analyzed samples exceeded currently prescribed values according to the current legislation for BaP concentrations and one sample for PAH4 content. PAH16 concentrations were on average between 2.92 μg/kg and 87.6 μg/kg. The highest PAH concentrations were found in samples from the Herzegovina-Neretva canton. The results of the research highlight the importance of standardizing smoking procedures and manufacturing practice, in the production of Hercegovački pršut, in order to reduce the PAH content.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:815226
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
Terms of use
Public note	dr. sc. Brankica Kartalović, znan sur. - Veterinarski institut Novi Sad - član-komentor
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2020-12-15 11:47:06

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