Izvorni znanstveni članak
Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“
Jelka Pleadin
orcid.org/0000-0002-0768-0462
; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut
Greta Krešić
; Fakultet za menadžment u turizmu i ugostiteljstvu Opatija, Sveučilište u Rijeci
Tina Barbir
; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut
Ines Milinović
; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut
Marinko Petrović
; Centar za kontrolu namirnica, Prehrambeno-biotehnološki fakultet Sveučilišta u Zabrebu
Dragan Kovačević
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J. J. Strossmayera u Osijeku
Puni tekst: njemački pdf 171 Kb
str. 492-492
preuzimanja: 282
citiraj
APA 6th Edition
Pleadin, J., Krešić, G., Barbir, T., Milinović, I., Petrović, M. i Kovačević, D. (2014). Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu, XVI (6), 522-527. Preuzeto s https://hrcak.srce.hr/172894
MLA 8th Edition
Pleadin, Jelka, et al. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu, vol. XVI, br. 6, 2014, str. 522-527. https://hrcak.srce.hr/172894. Citirano 19.04.2024.
Chicago 17th Edition
Pleadin, Jelka, Greta Krešić, Tina Barbir, Ines Milinović, Marinko Petrović i Dragan Kovačević. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu XVI, br. 6 (2014): 522-527. https://hrcak.srce.hr/172894
Harvard
Pleadin, J., et al. (2014). 'Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“', MESO: Prvi hrvatski časopis o mesu, XVI(6), str. 522-527. Preuzeto s: https://hrcak.srce.hr/172894 (Datum pristupa: 19.04.2024.)
Vancouver
Pleadin J, Krešić G, Barbir T, Milinović I, Petrović M, Kovačević D. Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu [Internet]. 2014 [pristupljeno 19.04.2024.];XVI(6):522-527. Dostupno na: https://hrcak.srce.hr/172894
IEEE
J. Pleadin, G. Krešić, T. Barbir, I. Milinović, M. Petrović i D. Kovačević, "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“", MESO: Prvi hrvatski časopis o mesu, vol.XVI, br. 6, str. 522-527, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/172894. [Citirano: 19.04.2024.]
Puni tekst: hrvatski pdf 171 Kb
str. 487-492
preuzimanja: 390
citiraj
APA 6th Edition
Pleadin, J., Krešić, G., Barbir, T., Milinović, I., Petrović, M. i Kovačević, D. (2014). Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu, XVI (6), 522-527. Preuzeto s https://hrcak.srce.hr/172894
MLA 8th Edition
Pleadin, Jelka, et al. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu, vol. XVI, br. 6, 2014, str. 522-527. https://hrcak.srce.hr/172894. Citirano 19.04.2024.
Chicago 17th Edition
Pleadin, Jelka, Greta Krešić, Tina Barbir, Ines Milinović, Marinko Petrović i Dragan Kovačević. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu XVI, br. 6 (2014): 522-527. https://hrcak.srce.hr/172894
Harvard
Pleadin, J., et al. (2014). 'Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“', MESO: Prvi hrvatski časopis o mesu, XVI(6), str. 522-527. Preuzeto s: https://hrcak.srce.hr/172894 (Datum pristupa: 19.04.2024.)
Vancouver
Pleadin J, Krešić G, Barbir T, Milinović I, Petrović M, Kovačević D. Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu [Internet]. 2014 [pristupljeno 19.04.2024.];XVI(6):522-527. Dostupno na: https://hrcak.srce.hr/172894
IEEE
J. Pleadin, G. Krešić, T. Barbir, I. Milinović, M. Petrović i D. Kovačević, "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“", MESO: Prvi hrvatski časopis o mesu, vol.XVI, br. 6, str. 522-527, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/172894. [Citirano: 19.04.2024.]
Puni tekst: engleski pdf 2.369 Kb
str. 522-527
preuzimanja: 546
citiraj
APA 6th Edition
Pleadin, J., Krešić, G., Barbir, T., Milinović, I., Petrović, M. i Kovačević, D. (2014). Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu, XVI (6), 522-527. Preuzeto s https://hrcak.srce.hr/172894
MLA 8th Edition
Pleadin, Jelka, et al. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu, vol. XVI, br. 6, 2014, str. 522-527. https://hrcak.srce.hr/172894. Citirano 19.04.2024.
Chicago 17th Edition
Pleadin, Jelka, Greta Krešić, Tina Barbir, Ines Milinović, Marinko Petrović i Dragan Kovačević. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu XVI, br. 6 (2014): 522-527. https://hrcak.srce.hr/172894
Harvard
Pleadin, J., et al. (2014). 'Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“', MESO: Prvi hrvatski časopis o mesu, XVI(6), str. 522-527. Preuzeto s: https://hrcak.srce.hr/172894 (Datum pristupa: 19.04.2024.)
Vancouver
Pleadin J, Krešić G, Barbir T, Milinović I, Petrović M, Kovačević D. Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu [Internet]. 2014 [pristupljeno 19.04.2024.];XVI(6):522-527. Dostupno na: https://hrcak.srce.hr/172894
IEEE
J. Pleadin, G. Krešić, T. Barbir, I. Milinović, M. Petrović i D. Kovačević, "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“", MESO: Prvi hrvatski časopis o mesu, vol.XVI, br. 6, str. 522-527, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/172894. [Citirano: 19.04.2024.]
Puni tekst: talijanski pdf 171 Kb
str. 492-492
preuzimanja: 455
citiraj
APA 6th Edition
Pleadin, J., Krešić, G., Barbir, T., Milinović, I., Petrović, M. i Kovačević, D. (2014). Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu, XVI (6), 522-527. Preuzeto s https://hrcak.srce.hr/172894
MLA 8th Edition
Pleadin, Jelka, et al. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu, vol. XVI, br. 6, 2014, str. 522-527. https://hrcak.srce.hr/172894. Citirano 19.04.2024.
Chicago 17th Edition
Pleadin, Jelka, Greta Krešić, Tina Barbir, Ines Milinović, Marinko Petrović i Dragan Kovačević. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu XVI, br. 6 (2014): 522-527. https://hrcak.srce.hr/172894
Harvard
Pleadin, J., et al. (2014). 'Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“', MESO: Prvi hrvatski časopis o mesu, XVI(6), str. 522-527. Preuzeto s: https://hrcak.srce.hr/172894 (Datum pristupa: 19.04.2024.)
Vancouver
Pleadin J, Krešić G, Barbir T, Milinović I, Petrović M, Kovačević D. Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu [Internet]. 2014 [pristupljeno 19.04.2024.];XVI(6):522-527. Dostupno na: https://hrcak.srce.hr/172894
IEEE
J. Pleadin, G. Krešić, T. Barbir, I. Milinović, M. Petrović i D. Kovačević, "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“", MESO: Prvi hrvatski časopis o mesu, vol.XVI, br. 6, str. 522-527, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/172894. [Citirano: 19.04.2024.]
Puni tekst: španjolski pdf 171 Kb
str. 492-492
preuzimanja: 280
citiraj
APA 6th Edition
Pleadin, J., Krešić, G., Barbir, T., Milinović, I., Petrović, M. i Kovačević, D. (2014). Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu, XVI (6), 522-527. Preuzeto s https://hrcak.srce.hr/172894
MLA 8th Edition
Pleadin, Jelka, et al. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu, vol. XVI, br. 6, 2014, str. 522-527. https://hrcak.srce.hr/172894. Citirano 19.04.2024.
Chicago 17th Edition
Pleadin, Jelka, Greta Krešić, Tina Barbir, Ines Milinović, Marinko Petrović i Dragan Kovačević. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu XVI, br. 6 (2014): 522-527. https://hrcak.srce.hr/172894
Harvard
Pleadin, J., et al. (2014). 'Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“', MESO: Prvi hrvatski časopis o mesu, XVI(6), str. 522-527. Preuzeto s: https://hrcak.srce.hr/172894 (Datum pristupa: 19.04.2024.)
Vancouver
Pleadin J, Krešić G, Barbir T, Milinović I, Petrović M, Kovačević D. Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu [Internet]. 2014 [pristupljeno 19.04.2024.];XVI(6):522-527. Dostupno na: https://hrcak.srce.hr/172894
IEEE
J. Pleadin, G. Krešić, T. Barbir, I. Milinović, M. Petrović i D. Kovačević, "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“", MESO: Prvi hrvatski časopis o mesu, vol.XVI, br. 6, str. 522-527, 2014. [Online]. Dostupno na: https://hrcak.srce.hr/172894. [Citirano: 19.04.2024.]
Sažetak
The aim of the study was to examine changes in the chemical and fatty acid composition during the production process of „Slavonski kulen“. During production, samples of Kulen were taken (n=30) on day 1 (raw sausage/stuffing) and during the ripening process (day 30, 60, 90 and 120) and the chemical analysis of the basic nutritional and fatty acids composition were performed. Changes in the basic chemical composition of „Slavonski kulen“ during the phases of production process were in accordance with the literature data. In the finished product, determined ratio of n-6/n-3 fatty acids was 7.61±0.62, 1.04±0.08 for MUFA/SFA and 0.20±0.02 for PUFA/SFA, represented the ratios of fatty acids characteristic for pork products. It was found that the process of fermentation and three months ripening of „Slavonski kulen“ has no significant effect (p > 0.05) on the ratio of n 6/n-3 fatty acids, while for the particular other groups of fatty acids or their ratios, on individual days during the production process, resulted with statistically significant differences ( p < 0.05).
Ključne riječi
nutritional composition; fatty acid composition; production; „Slavonski kulen“
Hrčak ID:
172894
URI
https://hrcak.srce.hr/172894
Datum izdavanja:
1.11.2014.
Podaci na drugim jezicima:
njemački
hrvatski
talijanski
španjolski
Posjeta: 3.237
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