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master's thesis
Određivanje sastava aminokiselina i masnih kiselina u raznim vrstama mesa
2019. urn:nbn:hr:227:457465
Kunčić, Roko
University of Split
University Department of Forensic Sciences

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Kunčić, R. (2019). Određivanje sastava aminokiselina i masnih kiselina u raznim vrstama mesa (Master's thesis). Split: University of Split, University Department of Forensic Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:227:457465

Kunčić, Roko. "Određivanje sastava aminokiselina i masnih kiselina u raznim vrstama mesa." Master's thesis, University of Split, University Department of Forensic Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:227:457465

Kunčić, Roko. "Određivanje sastava aminokiselina i masnih kiselina u raznim vrstama mesa." Master's thesis, University of Split, University Department of Forensic Sciences, 2019. https://urn.nsk.hr/urn:nbn:hr:227:457465

Kunčić, R. (2019). 'Određivanje sastava aminokiselina i masnih kiselina u raznim vrstama mesa', Master's thesis, University of Split, University Department of Forensic Sciences, accessed 15 November 2024, https://urn.nsk.hr/urn:nbn:hr:227:457465

Kunčić R. Određivanje sastava aminokiselina i masnih kiselina u raznim vrstama mesa [Master's thesis]. Split: University of Split, University Department of Forensic Sciences; 2019 [cited 2024 November 15] Available at: https://urn.nsk.hr/urn:nbn:hr:227:457465

R. Kunčić, "Određivanje sastava aminokiselina i masnih kiselina u raznim vrstama mesa", Master's thesis, University of Split, University Department of Forensic Sciences, Split, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:227:457465

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Metadata
TitleOdređivanje sastava aminokiselina i masnih kiselina u raznim vrstama mesa
Title (english)Determination of amino acid and fatty acid composition in various types od meat
AuthorRoko Kunčić
MentorIvica Ljubenkov (mentor)
Committee memberŽeljana Fredotović (predsjednik povjerenstva)
Committee memberŽeljana Bašić (član povjerenstva)
Committee memberIvica Ljubenkov (član povjerenstva)
GranterUniversity of Split
University Department of Forensic Sciences
Split
Defense date and country2019-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		NATURAL SCIENCES
Chemistry
Abstract
Meso je iznimno važna hrana u ljudskoj prehrani stoga je vrlo važna kvaliteta mesa. Analiza sastava masnih kiselina i udjela pojedinih aminokiselina u mesu daje uvid u njegovu kvalitetu i nutritivne vrijednosti. Nakon kiselinske hidrolize uzoraka mesa, omjeri aminokiselina određeni su tekućinskom kromatografijom visoke učinkovitosti. Iako u određenoj životinjskoj vrsti dominiraju iste aminokiseline, one se malo razlikuju u različitim pozicijama određene vrste mesa. Ukupne masti u mesu određene su Soxhletovom ekstrakcijom. Omjeri pojedinih masnih kiselina određeni su GC / FID kromatografijom nakon hidrolize KOH / MeOH. Rezultati ukazuju na značajnu prisutnost zasićenih masnih kiselina u mesu i manji udio nezasićenih masnih kiselina. Utvrđeno je da pojedine masne kiseline i pojedine aminokiseline mogu služiti u svrhu detektirajućeg markera, koji nas upućuje na pojedinu vrstu mesa. Usporedbom profila i udjela pojedinih aminokiselina i masnih kiselina moguće je otkriti prijevaru vezanu uz nepravilno deklariranje ili dodavanje vode u meso.
Abstract (english)
Meat is an extremely important food in the human diet, so the quality of the meat is very important. Analysis of the fatty acid composition and the content of individual amino acids in the meat gives insight into its quality and nutritional values. After acid hydrolysis of meat samples, amino acids ratios were determined by high-performance liquid chromatography. Although same amino acids dominate in a particular animal species, they are also a little bit different in various parts of the meat. The total fat in meat was determined by Soxhlet extraction. The ratio of individual fatty acids was determined by GC/FID chromatography after KOH/MeOH hydrolysis. Results indicate the significant presence of saturated fatty acids in meat, and the lower proportion of the unsaturated fatty acids. It has been established that certain fatty acids and certain amino acids can serve as a detectable marker, which points us to a particular type of meat. By comparing the profile and content of individual amino acids and fatty acids, it is possible to detect fraud related to incorrect declaration or addition of water to meat.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:227:457465
Study programmeTitle: Forensic Sciences
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra forenzike (magistar/magistra forenzike)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Public noteForenzična kemija i molekularna biologija
Created on2019-12-04 13:59:19