{"id":154987,"date":"2021-01-27T12:13:32","date_gmt":"2021-01-27T12:13:32","guid":{"rendered":"https:\/\/blog.hannaservice.eu\/haccp-kvarenje-i-trajnost-ulja\/"},"modified":"2022-10-10T08:45:06","modified_gmt":"2022-10-10T08:45:06","slug":"haccp-kvarenje-i-trajnost-ulja","status":"publish","type":"post","link":"https:\/\/blog.hannaservice.eu\/sr\/haccp-kvarenje-i-trajnost-ulja\/","title":{"rendered":"HACCP: kvarenje i trajnost ulja"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"154987\" class=\"elementor elementor-154987 elementor-154883\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-223acad elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"223acad\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-b373576\" data-id=\"b373576\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-1eb11d1 elementor-widget elementor-widget-text-editor\" data-id=\"1eb11d1\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t\t\t\t\t\t<p><img decoding=\"async\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/05\/olive-oil-968657_1920-800x533-1.jpg\" alt=\"olive oil\" \/><\/p>\n<p>Prema svom hemijskom sastavu masti i ulja su esteri glicerola i vi\u0161ih masnih kiselina, pa se svrstavaju u trigliceride, a tako\u0111e i u \u0161iru skupinu spojeva zvanih lipidi. Ne otapaju se u vodi, ve\u0107 se otapaju u organskim rastvara\u010dima.<\/p>\n<p><strong>Masti<\/strong> su spojevi sa <strong>zasi\u0107enim masnim kiselinama<\/strong> (palmitinska, stearinska), te su stoga na sobnoj temperaturi u krutom ili polu\u010dvrstom stanju, a <strong>ulja<\/strong> su spojevi sa <strong>nezasi\u0107enim masnim kiselinama<\/strong> (MUFA, PUFA) i stoga su na sobnoj temperaturi u teku\u0107ini dr\u017eava. Zbog svog hemijskog sastava <strong>ulja i masti su skloni kvarenju<\/strong>.<\/p>\n<p><strong>HIDROLITI\u010cKO KVARENJE<\/strong><\/p>\n<p>Prvi oblik kvarenja koji se mo\u017ee dogoditi je hidroliti\u010dko kvarenje koje se doga\u0111a u prisutnosti vode i lipoliti\u010dkih enzima, jo\u0161 uvek u plodu ili semenu.<\/p>\n<p>Stupanj hidroliti\u010dkog pogor\u0161anja odaje zdravlje ploda \/ semena sa kojim je ulje proizvedeno. Mo\u017ee se dogoditi u ulju ako se voda ne odvaja, ali to se retko doga\u0111a u modernim uljarama. <strong>Stepen hidroliti\u010dkog kvarenja<\/strong> (\u010desto poznat kao hidroliti\u010dko u\u017eegljenje) odre\u0111uje se odre\u0111ivanjem <strong>slobodnih masnih kiselina<\/strong> (% FFA). Sadr\u017eaj slobodnih masnih kiselina tako\u0111e se odre\u0111uje kao <strong>kiselost<\/strong> ulja, kiselinski broj ili stepen kiseline. Kiselost ulja rezultat je hidrolize triacilglicerola.<\/p>\n<p>Za merenje <strong>kiselosti<\/strong> u maslinovom ulju preporu\u010dujemo vam <strong>komplet za ispitivanje kiselosti maslinovog ulja &#8211; HI3897.<\/strong><\/p>\n<p>Komplet za ispitivanje kiselosti maslinovog ulja HI3897 jednostavan je na\u010din za odre\u0111ivanje postotka kiselosti va\u0161eg maslinovog ulja. Postotak kiselosti maslinovog ulja direktan je pokazatelj njegovog kvaliteta, razvrstanosti i sve\u017eine. Ispitivanje kiselosti obi\u010dno je slo\u017een postupak koji zahteva upotrebu raznih hemikalija u laboratorijskom okru\u017eenju. Komplet HI3897 koristi metodu titracije gdje se vizualno odre\u0111uje krajnja ta\u010dka kada se boja promeni iz \u017euto-zelene u ru\u017ei\u010dastu. Pomo\u0107u kompleta za ispitivanje kiselosti maslinovog ulja mogu\u0107e je testirati kvalitet maslinovog ulja u razli\u010ditim fazama obrade i skladi\u0161tenja kako bi se nadzirala i odr\u017eavao najvi\u0161i kvalitet.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Komplet za ispitivanje kiselosti maslinovog ulja &#8211; HI3897<\/strong><\/p>\n<p><img decoding=\"async\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/05\/HI3897-Sillhouette-compress-300x300-1.jpg\" alt=\"HI3897\" \/><\/p>\n<p>PROOKSIDANTI<\/p>\n<p>Prooksidanti su materije koje ubrzavaju reakcije oksidacije. Neki od njih su:<\/p>\n<p>Kiseonik: u prostoru iznad ulja, me\u0161a se u samo pakovanje ulja pod vakuumom ili u struji inertnog plina<br \/>\nTemperatura: ubrzanje oksidacije<br \/>\nMetali: bakar i gvo\u017e\u0111e, katalizatori autoksidacije<br \/>\nSvetlost: intenziviranje procesa autooksidacije<br \/>\nEnzimi: peroksidaze, poti\u010du oksidaciju u vo\u0107u ili maslinovom ulju<br \/>\nSlobodne masne kiseline<\/p>\n<p><strong>OKSIDATIVNO KVARENJE<\/strong><\/p>\n<p>Drugi oblik kvarenja je oksidativno kvarenje u kojem kiseonik iz zraka, delovanjem prooksidansa, deluje na nezasi\u0107enu vezu nezasi\u0107enih masnih kiselina. Razlikujemo autooksidaciju, fotooksidaciju i toplinsku oksidaciju.<\/p>\n<p><strong>Autoksidacija<\/strong><\/p>\n<p>Primarni produkti autoksidacije su peroksidi, hidroperoksidi i slobodni radikali. Oni deluju kao katalizatori za celu reakciju i ubrzavaju je. Sekundarni proizvodi su aldehidi, ketoni, alkoholi, masne kiseline, oksi masne kiseline, epoksidi koji uzrokuju u\u017eeglost proizvoda.<\/p>\n<p>Peroksidi lako gube jedan atom kiseonika i pretvaraju se u obi\u010dne okside te su stoga jaki oksidanti.<\/p>\n<p>Vrednost peroksida puno nam govori o kvalitetu ulja. Peroksidni broj ozna\u010dava koli\u010dinu hidroperoksida i peroksida prisutnih u ulju. Ulja sa vredno\u0161\u0107u peroksida u rasponu od 1 do 3 mmol O2 \/ kg smatraju se sve\u017eima i dobrog kvaliteta. Ulja \u010dija vrednost vrednosti peroksida ne prelazi 10 mmol O2 \/ kg smatraju se pogodnim za prehranu ljudi. Broj peroksida smatra se pokazateljem po\u010detne faze oksidacije ulja jer su rezultiraju\u0107i hidroperoksidi izuzetno nestabilni i vrlo brzo se razgra\u0111uju -zvani sekundarni oksidacijski proizvodi.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/05\/HI83730-Front-Cover_compress-300x300-1.jpg\" alt=\"HI83730\" \/><\/p>\n<h2 class=\"woocommerce-loop-product__title\">Prenosni fotometar za odre\u0111ivanje vrednosti peroksida u uljima &#8211; HI83730-02<\/h2>\n<div class=\"hgbeOc\">\n<nav class=\"U0xwnf\" aria-labelledby=\"i4\">\n<h2 id=\"i4\" class=\"oBOnKe\">Translation types<\/h2>\n<p>&nbsp;<\/p>\n<div class=\"cWQYBc\"><\/div>\n<\/nav>\n<\/div>\n<p>Za merenje vrednosti peroksida u ulju preporu\u010dujemo prenosni fotometar za odre\u0111ivanje vrednosti peroksida u uljima &#8211; HI83730<\/p>\n<p>Prenosni fotometar HI83730 za odre\u0111ivanje vrednosti peroksida u uljima kombinuje preciznost i jednostavnost upotrebe u ergonomskom, prenosnom dizajnu. Korisnik mo\u017ee ta\u010dno odrediti vrednost peroksida u maslinovom ulju u rasponu od 0,0 do 25,0 meq O2 \/ kg koriste\u0107i gotove reagense HI83730-20.<\/p>\n<p><strong>Fotooksidacija<\/strong><\/p>\n<p>Indukcija fotooksidacije doga\u0111a se pobu\u0111ivanjem molekula O2 fotosenzibilizatorom koji apsorbuje i prenosi svetlosnu energiju na druge materije. Uzbu\u0111eni O2 ve\u017ee se direktno na nezasi\u0107ene veze masnih kiselina i prave hidroperokside. Stoga je ulje potrebno za\u0161tititi od svetlosti.<\/p>\n<p><strong>Toplinska oksidacija<\/strong><\/p>\n<p>Termi\u010dka oksidacija nastaje kada su ulja izlo\u017eena visokim temperaturama. Proizvodi toplinske oksidacije su cikli\u010dne masne kiseline, dimeri i polimeri masnih kiselina i triglicerida, oksipolimeri i drugi spojevi. Najbolja ulja za kuvanje (ona koja podnose ve\u0107e temperature) su: repica, kukuruz, maslina, kikiriki, soja, suncokret.<\/p>\n<p>Svako ulje ima svoju ta\u010dku dima, koja se naziva i ta\u010dka gorenja. To je temperatura na kojoj ulje ili mast po\u010dinju stvarati kontinuirani plavi\u010dasti dim koji postaje jasno vidljiv, ovisno o odre\u0111enim i definisanim uslovima.<\/p>\n<p>Ta\u010dka dima za najbolja ulja za kuhanje su:<\/p>\n<p>&nbsp;<\/p>\n<section class=\"elementor-section elementor-top-section elementor-element elementor-element-24670d9 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"24670d9\" data-element_type=\"section\">\n<div class=\"elementor-container elementor-column-gap-default\">\n<div class=\"elementor-row\">\n<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-fa93e68\" data-id=\"fa93e68\" data-element_type=\"column\">\n<div class=\"elementor-column-wrap elementor-element-populated\">\n<div class=\"elementor-widget-wrap\">\n<div class=\"elementor-element elementor-element-81b94eb eael-dt-th-align-center eael-dt-td-align-center eael-table-align-center elementor-widget elementor-widget-eael-data-table\" data-id=\"81b94eb\" data-element_type=\"widget\" data-widget_type=\"eael-data-table.default\">\n<div class=\"elementor-widget-container\">\n<div class=\"eael-data-table-wrap\" data-table_id=\"81b94eb\" data-custom_responsive=\"false\">\n<table id=\"eael-data-table-81b94eb\" class=\"tablesorter eael-data-table center\">\n<thead>\n<tr class=\"table-header\">\n<th id=\"\" class=\"\" colspan=\"\"><span class=\"data-table-header-text\">Ulje za kuvanje<\/span><\/th>\n<th id=\"\" class=\"\" colspan=\"\"><span class=\"data-table-header-text\">Ta\u010dka gorenja\/\u00b0C<\/span><\/th>\n<\/tr>\n<\/thead>\n<tbody>\n<tr>\n<td id=\"\" class=\"\" colspan=\"\" rowspan=\"\">\n<div class=\"td-content-wrapper\">\n<div class=\"td-content\">Canola<\/div>\n<\/div>\n<\/td>\n<td id=\"\" class=\"\" colspan=\"\" rowspan=\"\">\n<div class=\"td-content-wrapper\">\n<div class=\"td-content\">220-230\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td id=\"\" class=\"\" colspan=\"\" rowspan=\"\">\n<div class=\"td-content-wrapper\">\n<div class=\"td-content\">Corn<\/div>\n<\/div>\n<\/td>\n<td id=\"\" class=\"\" colspan=\"\" rowspan=\"\">\n<div class=\"td-content-wrapper\">\n<div class=\"td-content\">230-238\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td id=\"\" class=\"\" colspan=\"\" rowspan=\"\">\n<div class=\"td-content-wrapper\">\n<div class=\"td-content\">Olive (refined)<\/div>\n<\/div>\n<\/td>\n<td id=\"\" class=\"\" colspan=\"\" rowspan=\"\">\n<div class=\"td-content-wrapper\">\n<div class=\"td-content\">199-243\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td id=\"\" class=\"\" colspan=\"\" rowspan=\"\">\n<div class=\"td-content-wrapper\">\n<div class=\"td-content\">Olive (Extra Virgin)<\/div>\n<\/div>\n<\/td>\n<td id=\"\" class=\"\" colspan=\"\" rowspan=\"\">\n<div class=\"td-content-wrapper\">\n<div class=\"td-content\">160\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td id=\"\" class=\"\" colspan=\"\" rowspan=\"\">\n<div class=\"td-content-wrapper\">\n<div class=\"td-content\">Peanut<\/div>\n<\/div>\n<\/td>\n<td id=\"\" class=\"\" colspan=\"\" rowspan=\"\">\n<div class=\"td-content-wrapper\">\n<div class=\"td-content\">227-229\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td id=\"\" class=\"\" colspan=\"\" rowspan=\"\">\n<div class=\"td-content-wrapper\">\n<div class=\"td-content\">Soybean<\/div>\n<\/div>\n<\/td>\n<td id=\"\" class=\"\" colspan=\"\" rowspan=\"\">\n<div class=\"td-content-wrapper\">\n<div class=\"td-content\">234\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<tr>\n<td id=\"\" class=\"\" colspan=\"\" rowspan=\"\">\n<div class=\"td-content-wrapper\">\n<div class=\"td-content\">Sunflower<\/div>\n<\/div>\n<\/td>\n<td id=\"\" class=\"\" colspan=\"\" rowspan=\"\">\n<div class=\"td-content-wrapper\">\n<div class=\"td-content\">230-238\u00b0C<\/div>\n<\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<p>Za merenje temperature va\u0161eg ulja preporu\u010dujemo Checktemp\u00ae 4 sklopivi termometar &#8211; HI151.<\/p>\n<p>HI151 Checktemp\u00ae 4 je sklopivi termistorski termometar koji mo\u017ee meriti temperaturu do 300 \u00b0 C (572 \u00b0 F). Ovi termometri nude brojne napredne funkcije, uklju\u010duju\u0107i CAL-Check za internu proveru elektronike i senzor pokreta koji elimini\u0161e potrebu za zatvaranjem i ponovnim otvaranjem sonde kada mera\u010d u\u0111e u na\u010din u\u0161tede energije. Checktemp 4 dostupan je u \u0161est razli\u010ditih boja koje se mogu dodeliti razli\u010ditim proizvodima kako bi se izbegla unakrsna kontaminacija u restoranu, kuhinji ili proizvodnom pogonu.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/blog.hannaservice.eu\/wp-content\/uploads\/2021\/05\/hi151_white-dairy-closed_overhead_2-c-300x300-1.jpg\" alt=\"hi151\" \/><\/p>\n<h2 class=\"woocommerce-loop-product__title\">Preklopni termometar Checktemp\u00ae 4 &#8211; HI151<\/h2>\n<\/div>\n<p>&nbsp;<\/p>\n<p>Autor: Tajana Fran\u010di\u0107, mag.nutr.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ed4220e elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ed4220e\" data-element_type=\"section\">\n<div class=\"elementor-container elementor-column-gap-default\">\n<div class=\"elementor-row\">\n<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-3faeba5\" data-id=\"3faeba5\" data-element_type=\"column\">\n<div class=\"elementor-column-wrap elementor-element-populated\">\n<div class=\"elementor-widget-wrap\">\n<div class=\"elementor-element elementor-element-d7df6e1 elementor-widget elementor-widget-spacer\" data-id=\"d7df6e1\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n<div class=\"elementor-widget-container\">\n<div class=\"elementor-spacer\">\n<div class=\"elementor-spacer-inner\"><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/section>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Prema svom hemijskom sastavu masti i ulja su esteri glicerola i vi\u0161ih masnih kiselina, pa [&hellip;]<\/p>\n","protected":false},"author":17,"featured_media":154912,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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