Naslov
Ultrasonic solvent extraction of traditional Croatian cheeses matured in a lamb skin sack

Autori
Zekić, Marina ; Radonić, Ani

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
28th Croatian Meeting of Chemists & Chemical Engineers / Rogošić, Marko - Zagreb : Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2023, 139-139

Skup
28th Croatian Meeting of Chemists & Chemical Engineers

Mjesto i datum
Rovinj, Hrvatska, 28.03.2023. - 31.03.2023

Vrsta sudjelovanja
Poster

Vrsta recenzije
Domaća recenzija

Ključne riječi
cheese in animal skin sack, USE/GC-MS, (Z)-octadec-9-enoic acid, hexadecanoic acid, decanoic acid

Sažetak
Cheeses that matured in animal skin sacks belong to traditional cheeses that are strongly connected to the culture and history of the country of their origin. Their main specificity is anaerobic ripening in a sack made from the whole skin of a lamb or goat. [1] The production of cheese in a sack has a long tradition in the Croatian region of Dalmatia. Historically, it dates back to the time of the ancient Illyrians and Thracians, who used lamb skins to store and transport milk from the Dinara mountain to the valley. The cheese was probably created by accident when the rennet in the lining of the skin sack, combined with the heat of the sun, caused the milk to separate into curds and whey. Recently, there has been an increasing interest in the consumption of traditional kinds of cheese, mainly because no additives are used in their production and because they have a positive impact on human health. [2] In this investigation, cheese extracts were obtained by ultrasonic solvent extraction (USE) and analysed by gas chromatography-mass spectrometry (GC-MS). Fatty acids were predominant volatiles, accounting for 78.2% of the total cow cheese sample, 93.5% of the goat cheese sample, and 97.4% of mixed cow and goat cheese sample. (Z)-octadec-9-enoic acid (oleic), hexadecanoic acid (palmitic) and decanoic acid (capric) were the most represented in all samples. Usually, the main step in GC analysis of fatty acids (especially long-chain ones) is their derivatization into suitable volatile esters (methyl, ethyl and isopropyl esters). [3] In this study, USE in combination with GC-MS analysis is proved to be a simple and fast method for the isolation and identification of long-chain fatty acids without their prior derivatization.

Izvorni jezik
Engleski

Znanstvena područja
Kemija

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