Determination of amino acid and fatty acid composition in various types od meat

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.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