Title Oksidativni status Dalmatinske pancete Title (english) Oxidative status of Dalmatian pancetta Author Isabella Vejin Mentor Andrijana Kegalj (mentor)Mentor Marina Krvavica (komentor)Committee member Iva Ljubičić (predsjednik povjerenstva)Committee member Andrijana Kegalj (član povjerenstva)Committee member Marina Krvavica (član povjerenstva)Granter University of Applied Sciences Marko Marulic of Knin Defense date and country 2024-09-27, Croatia Scientific / art field, BIOTECHNICAL SCIENCES Abstract S ciljem detaljnijeg utvrđivanja utjecaja načina soljenja i duljine zrenja na oksidativni status Dalmatinske pancete (DP) zaštićene oznakom zemljopisnog podrijetla, provedeno je istraživanje koje je obuhvatilo proizvodnju i analizu 100 uzoraka DP podijeljenih u pet grupa, svaka s različitim tretmanima soljenja i zrenja. Istraživanje je provedeno na način da je grupa A tretirana sa 5 % NaCl tijekom 6 dana soljenja te 84 dana zrenja, grupa B sa 7 % NaCl, uz isti period soljenja od 6 dana i zrenje od 84 dana, dok su u grupi C korišteni 5 % NaCl uz dulji period soljenja od 8 dana i kraće zrenje od 67 dana. Grupa D tretirana je s 7 % NaCl uz 8 dana soljenja te 67 dana zrenja. Na kraju procesa proizvodnje i zrenja, iz svake grupe odabrano je 5 uzoraka za detaljnu kemijsku analizu kako bi se odredili ključni parametri oksidacije lipida, uključujući lipidnu oksidaciju putem TBA testa, kao i peroksidni i kiselinski broj. Prosječne vrijednosti peroksidnog broja iznosile su 1,51 mekv O2/kg, dok je kiselinski broj iznosio 2,00 % oleinske kiseline, a TBA test je dao vrijednost od 0,34 mg malondialdehida (MDA) po kilogramu proizvoda. Također, izračunati su koeficijenti varijacije za pojedine parametre, i to 87,88 % za peroksidni broj, 29,67 % za kiselinski broj te 14,20 % za TBA test, što ukazuje na značajne varijacije među uzorcima unutar svake grupe. Utjecaj tretmana (dodana količina i produljenje faze soljenja te produljenje faze zrenja) na lipidni oksidativni status istraživane pancete nije utvrđen što upućuje na složenost biokemijskih procesa u tkivima pancete tijekom prerade kao i vjerojatni sinergijski utjecaj drugih tehnoloških čimbenika (kvaliteta sirovine, mikroklimatski uvjeti, drugi tehnološki postupci i sl.). Nadalje, utjecaj koncentracije soli na razinu hidrolize i oksidacije lipida se temelji na količini soli upotrebljene prilikom soljenja i duljini faze soljenja, a ne na stvarnoj količini soli u panceti, što zajedno s relativno malim brojem uzoraka po grupi, dovodi u pitanje donošenje relevantnih zaključaka. Međutim, rezultati ovog istraživanja mogu biti podloga za daljnja istraživanja o utjecaju različitih tehnoloških čimbenika na lipidni oksidativni status i sveukupnu kvalitetu Dalmatinske pancete.
Abstract (english) With the aim of determining in more detail the influence of the salting method and length of ripening on the oxidative status of Dalmatian pancetta (DP) protected by the designation of geographical origin, a study was conducted that included the production and analysis of 100 samples of DP divided into five groups, each with different salting and ripening treatments. The research was conducted in such a way that group A was treated with 5% NaCl during 6 days of salting and 84 days of ripening, group B with 7% NaCl, with the same period of salting of 6 days and ripening of 84 days, while in group C, 5 % NaCl with a longer salting period of 8 days and a shorter ripening of 67 days. Group D was treated with 7% NaCl with 8 days of salting and 67 days of ripening. At the end of the production and ripening process, 5 samples from each group were selected for detailed chemical analysis to determine key parameters of lipid oxidation, including lipid oxidation via the TBA assay and peroxide and acid number. The average value of the peroxide number was 1.51 meq O2/kg, while the acid number was 2.00% oleic acid, and the TBA test gave a value of 0.34 mg of malondialdehyde (MDA) per kilogram of product. Also, the coefficients of variation for individual parameters were calculated, namely 87.88% for the peroxide number, 29.67% for the acid number, and 14.20% for the TBA test, which indicates significant variations among the samples within each group. The effect of treatment (added amount and prolongation of the salting phase and prolongation of the ripening phase) on the lipid oxidative status of the investigated pancetta was not determined, which points to the complexity of the biochemical processes in the pancetta tissues during processing, as well as the probable synergistic influence of other technological factors (raw material quality, microclimatic conditions, other technological procedures, etc.). Furthermore, the influence of salt concentration on the level of lipid hydrolysis and oxidation is based on the amount of salt used during salting and the length of the salting phase, and not on the actual amount of salt in the pancetta, which, together with the relatively small number of samples per group, calls into question the relevant conclusions. However, the results of this research can be the basis for further research on the influence of various technological factors on the lipid oxidative status and the overall quality of Dalmatian pancetta.
Keywords
Dalmatinska panceta
način soljenja
duljina zrenja
oksidativni status
primarna oksidacija
sekundarna oksidacija
Keywords (english)
Dalmatinska panceta
salting method
ripening length oxidative status
primary oxidation
secondary oxidation
Language croatian URN:NBN urn:nbn:hr:121:427037 Study programme Title: Food Technology Type of resource Text File origin Born digital Access conditions Access restricted to students and staff of home institution Terms of use Created on 2024-10-29 13:39:05
