master's thesis
Physico-chemical properties and fatty acid composition of Slavonian ham

Nives Bušić (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology
Metadata
TitleFizikalno-kemijska svojstva i sastav masnih kiselina slavonske šunke
AuthorNives Bušić
Mentor(s)Dragan Kovačević (thesis advisor)
Abstract
Slavonska šunka je trajni suhomesnati proizvod koji se dobiva tradicionalnim postupcima oblikovanja te soljenja, dimljenja, sušenja i višemjesečnog zrenja (min. 6 - 7 mjeseci) svinjskog buta. Cilj ovog rada bio je odrediti fizikalno-kemijska svojstva i sastav masnih kiselina uzoraka slavonske šunke nakon 230 dana proizvodnje, od kojih je jedna skupina soljena krupnom morskom (MS), a druga sitnom kamenom soli (KS). Kao posljedica većeg proizvodnog kala u uzorcima šunke soljenim morskom soli, odnosno razlike u masenom udjelu vode u uzorku soljenom morskom i kamenom soli (MS 40,70%, KS 45,50%), postoje razlike i u osnovnom kemijskom sastavu: udjelu bjelančevina (MS 32,89%, KS 29,16%), udjelu masti (MS 18,30%, KS 18,10%) te udjelu NaCl-a (MS 7,73%, KS 5,31%). Također, rezultati potvrđuju statistički značajnu razliku u udjelima NaCl-a s obzirom na vrstu soli i poziciju u šunki (p < 0,05) pri čemu je najveći udio NaCl-a određen u području mišića m. semimembranosus koji se nalazi na površini otvorene, medijalne strane buta. Vrijednosti pH su podjednake (MS 6,00, KS 6,07), dok su vrijednosti aktiviteta vode za MS niže (0,742) od KS (0,765), što je posljedica manjeg masenog udjela vode i većeg sadržaja NaCl-a. Rezultati određivanja sastava masnih kiselina slavonske šunke pokazuju da je oleinska kiselina (C18:1, ω-9) najdominatnija masna kiselina iz skupine MUFA, linolna kiselina (C18:2, ω-6) iz skupine PUFA te palmitinska kiselina (C16:0) iz skupine SFA, što je u skladu s literaturnim podacima za druge vrste šunki i pršuta.
Keywordsham Slavonian ham fatty acid
Parallel title (English)Physico-chemical properties and fatty acid composition of Slavonian ham
Committee MembersKrešimir Mastanjević (committee chairperson)
Dragan Kovačević (committee member)
Jelka Pleadin (committee member)
Tihomir Moslavac (committee member)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Meat and Fish Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2016-11-11
Parallel abstract (English)
Slavonian ham is a cured meat product made in traditional ways of shaping, salting, smoking, drying and multi-month maturing (min. 6 to 7 months) of fresh pork ham. This master thesis is focused on determining the physical-chemical properties and fatty acid composition of several Slavonian ham samples after 230 days of production process, where one sample group was treated with sea salt (MS) and other with fine stone salt (KS). Larger production kal in ham samples treated with sea salt, i.e., differences in water mass fraction of sea-salted and stone-salted samples (MS 40.70%, KS 45.50%) consequently introduced different chemical composition: protein fraction (MS 32,89%, KS 29,16%), fat fraction (MS 18.30%, KS 18.10%) and NaCl fraction (MS 7.73%, KS 5.31%). Results also confirm statistically significant difference of NaCl fraction with respect to salt type and location inside the ham (p < 0.05), where largest NaCl fraction is determined in the area of muscle m. semimembranosus located at the surface of open, medial ham side. Values of pH are similar (MS 6.00, KS 6.07) while water activity values are lower for MS (0.742) than for KS (0.765) as a result of lower mass fraction and higher NaCl content. Results of fatty acids determination of Slavonian ham show that oleic acid is the most dominant fatty acid of the MUFA group, linoleic acid of the PUFA group and palmitic acid of the SFA group, which is consistent with literature data of other types of ham and prosciutto.
Parallel keywords (Croatian)šunka slavonska šunka masne kiseline
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:122611
CommitterIvana Šuvak