Utvrđivanje udjela kolagena kao pokazatelja kvalitete kobasica

master's thesis

• Title (english): Determination of Collagen Fraction as a Quality Sausage Indicator
• Author: Lovran Peinović
• Mentor: Željka Cvrtila (mentor)
• Mentor: Jelka Pleadin (mentor)
• Committee member: Lidija Kozačinski (predsjednik povjerenstva)
• Committee member: Jelka Pleadin (član povjerenstva)
• Committee member: Željka Cvrtila (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; (Department of Hygiene and Technology of Foodstuffs); Zagreb
• Defense date and country: 2018-03-02, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine

Abstract

Cilj ovoga rada je bio utvrditi udio kolagena te omjer kolagena i bjelančevina mesa kao
značajnog kriterija kvalitete kobasica iz skupina trajnih i toplinski obrađenih kobasica pri
čemu je utvrđen udio kolagena (bjelančevine vezivnog tkiva) i ukupnih bjelančevina
standardnim akreditiranim metodama (spektrofotometrijska metoda HRN ISO 3496:1999 za
određivanje hidroksiprolina/kolagena i titracijska metoda HRN ISO 937:1999 za određivanje
ukupnih bjelančevina). U radu je analizirano ukupno 77 uzoraka od kojih je 31 uzorak trajnih
kobasica, 7 uzoraka obarenih kobasica, 13 uzoraka polutrajnih kobasica, 17 uzoraka kobasica
od mesa u komadima te 9 uzoraka kuhanih kobasica. Za trajne je kobasice prosječna količina
ukupnih bjelančevina iznosila 19,59%, za obarene kobasice 11,98%, za polutrajne kobasice
13,18%, za kobasice od mesa u komadima 14,16%, a za kuhane kobasice 9,80%. Od ukupno
pretaženih uzoraka (N=77) samo jedan uzorak nije zadovoljio odredbe Pravilnika (ANON.
2012.).
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Abstract (english)

The aim of this paper was to determine the collagen fraction and the ratio of collagen and
meat protein as a significant quality criterion of sausages from groups of dry and thermally
treated sausages, whereby the percentage of collagen (protein binding) and total protein was
determined by standard accredited methods (spectrophotometric method HRN ISO 3496:
1999 for determination of hydroxyproline / collagen and titration method HRN ISO 937: 1999
for determination of total proteins). In this paper a total of 77 samples were analyzed, out of
which 31 were samples of dry sausages, 7 samples of coated sausages, 13 samples of semi-dry
sausages, 17 samples of meat sausages in pieces and 9 samples of cooked sausages. For dry
sausages, the average amount of total protein was 19,59%, 11,98% for coated sausages,
13,18% for semi-dry sausages, 14,16% for meat sausages in pieces, and for 9,80% for boiled
sausages. Of the total number of samples transposed (N = 77), only one sample did not
comply with the provisions of the Ordinance (ANON. 2012.).
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• Keywords: Utvrđivanje udjela kolagena kao pokazatelja kvalitete kobasica
• Keywords (english): Determination of collagen fraction as a quality sausage indicator
• Language: croatian
• URN:NBN: urn:nbn:hr:178:869084
• Study programme: Title: Veterinary Medicine; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-07-23 12:32:35