prikaz prve stranice dokumenta Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica
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master's thesis
Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica
Zagreb: University of Zagreb, Faculty of Agriculture, 2017. urn:nbn:hr:204:468174
Martinelli, Anita
University of Zagreb
Faculty of Agriculture
Microbiology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Martinelli, A. (2017). Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:468174

Martinelli, Anita. "Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:468174

Martinelli, Anita. "Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica." Master's thesis, University of Zagreb, Faculty of Agriculture, 2017. https://urn.nsk.hr/urn:nbn:hr:204:468174

Martinelli, A. (2017). 'Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 25 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:468174

Martinelli A. Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2017 [cited 2024 December 25] Available at: https://urn.nsk.hr/urn:nbn:hr:204:468174

A. Martinelli, "Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:204:468174

Metadata
TitleMikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica
Title (english)Microbiological changes during ripening of traditional fermentated sausage
AuthorAnita Martinelli
MentorLidija Kozačinski (mentor)
Committee memberLidija Kozačinski (predsjednik povjerenstva)
Committee memberBela Njari (član povjerenstva)
Committee memberDanijel Karolyi (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Microbiology)
Zagreb
Defense date and country2017-07-19, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Zahvaljujući zemljopisnom položaju, prirodnim i klimatskim uvjetima u našoj se zemlji proizvodi veliki broj tradicionalnih suhomesnatih i fermentiranih kobasičarskih proizvoda. Uvjeti proizvodnje u domaćinstvima nisu uvijek strogo kontrolirani pa postoji mogućnost kontaminacije mikroorganizmima tijekom proizvodnog procesa. Mikrobiološke promjene koje nastaju tijekom zrenja mogu izravno utjecati na okus i kakvoću fermentiranih proizvoda, kao i na ocjenu njihove mikrobiološke ispravnosti. U radu su opisani tehnološki procesi proizvodnje tradicionalnih kobasica (kulen, suhe kobasice, istarska kobasica, konjska salama), te su uspoređeni u literaturi dostupni rezultati mikrobioloških analiza. Prikazane su mikrobiološke promjene, te sastav i svojstva autohtone mikrobne populacije koja utječe na senzorička svojstva proizvoda, ali ima i utjecaja na patogenu mikrofloru. Neke patogene bakterije kao što su Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. i Escherichia coli O157:H7 mogu preživjeti uvjete potrebne za proizvodnju tradicionalnih kobasica te ugroziti sigurnost proizvoda.
Abstract (english)
Thanks to the geographical position, natural and climate conditions in our country we are able to produces a large number of traditional sausage and fermented sausage products. The conditions of production in households are not always strictly controlled and there is a possibility by contamination of microorganisms during the production process. Microbiological changes that arise during ripening can directly affect the taste and quality of the fermented products as well at the evaluation of their microbiological safety. In this paper is describe the technological processes of production of traditional sausages (kulen, dry sausages, Istrian sausages, horse salami), and the results of microbiological analyzes available in the literature. Also, this paper shows microbiological changes, as well as the composition and properties of an autochthonous microbial population that affect the sensory properties of the product but also have an effect on the pathogenic microflora. Some pathogenic bacteria such as Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia coli O157: H7 can survive the conditions required for the production of traditional sausages and endanger the safety of the product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:468174
Study programmeTitle: Agroecology
Study programme type: university
Study level: graduate
Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologija (magistar/ magistra inženjer/inženjerka agroekologija)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-07-28 09:44:07