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master's thesis
Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima
Zagreb: University of Zagreb, Faculty of Agriculture, 2018. urn:nbn:hr:204:909760
Kostelac, Danijela
University of Zagreb
Faculty of Agriculture
Animal Science and Technology

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Kostelac, D. (2018). Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:909760

Kostelac, Danijela. "Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:909760

Kostelac, Danijela. "Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:909760

Kostelac, D. (2018). 'Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 30 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:909760

Kostelac D. Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2024 November 30] Available at: https://urn.nsk.hr/urn:nbn:hr:204:909760

D. Kostelac, "Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:204:909760

Metadata
TitleUpotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima
Title (english)The use, control and reduction strategies for nitrates and nitrites in meat products
AuthorDanijela Kostelac
MentorIvica Kos (mentor)
Committee memberIvica Kos (predsjednik povjerenstva)
Committee memberKrešimir Salajpal (član povjerenstva)
Committee memberDanijel Karolyi (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Animal Science and Technology)
Zagreb
Defense date and country2018-07-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Cilj ovog diplomskog rada bio je opisati upotrebu, kontrolu i načine smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima. Nitrati i nitriti svrstani su u skupinu konzervansa, ali je njihova uloga u mesu i mesnim proizvodima višestruka i dodatno se ističe utjecaj na boju trajnih i toplinski obrađenih proizvoda, antioksidativno djelovanje, očuvanje arome i utjecaj na smanjenje aktiviteta vode. Nitrati i nitriti su najčešće dodani u kombinaciji s kuhinjskom soli (NaCl), pri čemu nitrati nemaju značajan utjecaj na meso i na rast bakterija, već moraju biti reducirani do nitrita pod posebnim uvjetima. Kao posljedica dodavanja nitrata i nitrita tijekom procesa prerade mesa, u reakciji nitrita s proteinima mesa mogu nastati kancerogeni i toksični spojevi N-nitrozamini. Zbog toga je upotreba i doziranje nitrata i nitrita ograničena pravilnicima pojedinih država ili asocijacija država. U novije vrijeme sve se više teži k smanjivanju količina korištenih nitrata i nitrita u mesnim proizvodima, a kao moguće alternative mogu se izdvojiti upotrebe hitozana, karmina, aromatskog i začinskog bilja, voća i povrća.
Abstract (english)
The aim of this master thesis was to describe the use, control and reduction strategies for nitrates and nitrites in meat products. Nitrates and nitrites are classified into a preservative group, but their role in meat and meat products is multifunctional and extended on the color of dry and heat-treated products, antioxidant activity, aroma preservation and the effect on reduction of water activity. Nitrates and nitrites are most commonly added in combination with salt (NaCl) where nitrates have no significant effect on meat and bacterial growth and must be reduced to nitrite under special conditions. Because of the addition of nitrates and nitrites during the meat processing process, nitrite reaction with meat proteins may result in carcinogenic and toxic N-nitrosamine compounds. Therefore, the use and dosage of nitrates and nitrites is limited by the regulations of individual states or associations of states. More recently, there is an increasing tendency to reduce the amount of nitrate and nitrite used in meat products, and many possible alternatives are proposed like the use of chitosan, carmine, aromatic and spice plants, fruits and vegetables.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:909760
Study programmeTitle: Production and Processing of Meat
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa (magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-07-23 06:44:32