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master's thesis
Određivanje alergena kikirikija u uzorcima sladoleda imunoenzimskom metodom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. urn:nbn:hr:159:040844
Vidaković, Helena
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Vidaković, H. (2019). Određivanje alergena kikirikija u uzorcima sladoleda imunoenzimskom metodom (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:040844

Vidaković, Helena. "Određivanje alergena kikirikija u uzorcima sladoleda imunoenzimskom metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:040844

Vidaković, Helena. "Određivanje alergena kikirikija u uzorcima sladoleda imunoenzimskom metodom." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2019. https://urn.nsk.hr/urn:nbn:hr:159:040844

Vidaković, H. (2019). 'Određivanje alergena kikirikija u uzorcima sladoleda imunoenzimskom metodom', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:040844

Vidaković H. Određivanje alergena kikirikija u uzorcima sladoleda imunoenzimskom metodom [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2019 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:040844

H. Vidaković, "Određivanje alergena kikirikija u uzorcima sladoleda imunoenzimskom metodom", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:159:040844

Metadata
TitleOdređivanje alergena kikirikija u uzorcima sladoleda imunoenzimskom metodom
Title (english)Determination of peanut allergens in samples of ice cream by immunoenzymatic method
AuthorHelena Vidaković
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2019-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tijekom ovog istraživanja određeni su potencijalni alergeni kikirikija u trideset i devet uzoraka sladoleda prikupljenih u slastičarnicama i trgovačkim lancima pomoću ELISA (engl. Enzyme-Linked Immunosorbent Assay) metode te su prikupljeni stavovi i mišljenja potrošača o kikirikiju i proizvodima od kikirikija kao tvarima ili proizvodima koji uzrokuju alergije. Alergeni kikirikija detektirani su u petnaest od ukupno devetnaest uzoraka sladoleda iz slastičarnica, a udio se kretao u rasponu od 0,15 mg kg-1 do 12,22 mg kg-1. Između dvadeset analiziranih uzoraka sladoleda iz trgovačkih lanaca, alergeni kikirikija detektirani su kod njih dvanaest, a udio je iznosio od 0,20 mg kg-1 do 5,44 mg kg-1. Rezultati određivanja alergena kikirikija imunoenzimskom ELISA metodom uspoređeni su također sa informacijama o hrani analiziranih uzoraka, a vezanim uz prisutnost alergena kikirikija, te se podudaraju u četiri slučaja od devetnaest nepretpakiranih uzoraka sladoleda iz slastičarnica i dvanaest od dvadeset zapakiranih uzoraka sladoleda iz trgovačkih lanaca. Većina ispitanika (84,4 %) smatra da sladoled može sadržavati tragove kikirikija ukoliko kikiriki nije jedan od sastojaka sladoleda, a obzirom na dodatne navode o mogućoj prisutnosti alergena kikirikija, 40,1 % ispitanika smatra da proizvod kao što je sladoled ne sadrži tragove kikirikija ukoliko na deklaraciji nema dodatnog navoda o njegovoj mogućoj prisutnosti.
Abstract (english)
During this research, potential peanut allergens were detected in thirty-nine ice cream samples collected from pastry shops and supermarkets using the ELISA (Enzyme-Linked Immunosorbent Assay) method, and the views and opinions of consumers about peanuts and peanut products as substances or products that cause allergies was examined. Peanut allergens were detected in fifteen of nineteen ice cream samples, and the content ranged from 0.15 mg kg-1 to 12.22 mg kg-1. Between twenty analysed ice cream samples, in twelve peanut allergens were detected, and the content was between 0.20 mg kg-1 to 5.44 mg kg-1. The results of peanut allergen determination by the immunoenzymatic ELISA method were also compared with the food information of the analysed samples, related to the presence of peanut allergens, and matched in four cases of nineteen non-prepacked ice cream samples from pastry shops and twelve out of twenty packed ice cream samples from supermarkets. Most respondents (84.4%) thought that ice cream could contain traces of peanuts if peanuts were not one of the ingredients of ice cream, and given the additional allegations of possible presence of peanut allergens, 40.1% of respondents thought that a product such as ice cream did not contain traces of peanuts if there is no additional indication of its possible presence on the declaration.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:040844
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-01-29 14:49:50