prikaz prve stranice dokumenta Utjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica
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doctoral thesis
Utjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. urn:nbn:hr:109:479571
Perković, Irena
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Meat and Fish Technology

Institutional repository: Repository of the Faculty of Food Technology Osijek

Cite this document

Perković, I. (2019). Utjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica (Doctoral thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:479571

Perković, Irena. "Utjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:479571

Perković, Irena. "Utjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica." Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2019. https://urn.nsk.hr/urn:nbn:hr:109:479571

Perković, I. (2019). 'Utjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica', Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 28 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:479571

Perković I. Utjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica [Doctoral thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2019 [cited 2024 December 28] Available at: https://urn.nsk.hr/urn:nbn:hr:109:479571

I. Perković, "Utjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica", Doctoral thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:109:479571

Metadata
TitleUtjecaj površinske plijesni na sigurnost i kvalitetu tradicionalnih fermetiranih kobasica
Title (english)The influence of surface mould on the safety and quality of traditional fermented sausages
AuthorIrena Perković
MentorDragan Kovačević (mentor)
MentorJelka Pleadin (sumentor)
Committee memberTomislav Klapec (predsjednik povjerenstva)
Committee memberKrešimir Mastanjević (član povjerenstva)
Committee memberManuela Zadravec (član povjerenstva)
Committee memberMario Mitak (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Meat and Fish Technology)
Osijek
Defense date and country2019-04-18, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Universal decimal classification
(UDC)		664 - Production and preservation of solid foodstuffs
578/579 - Virology. Microbiology
Abstract
Slavonski kulen i Slavonska kobasica su trajne kobasice koje se u seoskim domaćinstvima proizvode tradicionalnim tehnologijama, pri čemu se tijekom zrenja na površini proizvoda razvijaju plijesni. Cilj ovog rada bio je tradicionalnom i molekularnom metodom identificirati površinske plijesni te utvrditi njihov utjecaj na kvalitetu proizvoda i pojavnost mikotoksina okratoksina A (OTA) i aflatoksina B1 (AFB1). Reprenzentativnost uzorkovanja postignuta je odabirom pet proizvodnih lokaliteta na području Slavonije na kojima je pripremljeno 30 uzoraka Slavonskog kulena analiziranih nakon tri i šest mjeseci te 15 uzoraka Slavonske kobasice analiziranih nakon tri mjeseca proizvodnje. Prije faze zrenja, na tri uzorka namjerno su oštećeni ovitci. Ukupno je u oba proizvoda identificirano 322 izolata, uključujući 18 različitih vrsta plijesni, među kojima je dominirao rod Penicillium. Osim 11 Penicillium vrsta, izolirane su po dvije vrste iz rodova Aspergillus i Mucor te po jedna vrsta iz rodova Alternaria, Cladosporium i Eurotium. Identificirani su i mogući producenti OTA i AFB1, Penicillium verrucosum i Aspergillus flavus. OTA je određen u Slavonskom kulenu nakon šest mjeseci proizvodnje, a OTA i AFB1 u obje vrste uzoraka kojima su prethodno oštećeni ovitci. Istraživanje je pokazalo da je kontaminacija Slavonskog kulena i Slavonske kobasice mikotoksinima koje produciraju površinske plijesni moguća isključivo tijekom produženog zrenja ili kao posljedica oštećenosti ovitka.
Abstract (english)
Slavonian kulen and Slavonian sausage are dry fermented sausages produced by traditional technologies in rural households, which results in the development of mould on the product surface during the ripening phase. The aim of this paper was to identify the surface moulds by the use of traditional and molecular methods and to determine their effect on product quality and occurrence of mycotoxins ochratoxin A (OTA) and aflatoxin B1 (AFB1). Representative sampling was achieved by selecting five production sites in Slavonia where 30 samples of Slavonian kulen were analyzed after three and six months and 15 samples of Slavonian sausage after three months of production. Before the ripening phase, the casings of three samples were deliberately damaged. A total of 322 isolates were identified in both products, including 18 different species of moulds, among which genus Penicillium dominated. In addition to the 11 Penicillium species, two species of Aspergillus and Mucor species and one species of Alternaria, Cladosporium and Eurotium were isolated. Also, possible producers of OTA and AFB1, Penicillium verrucosum and Aspergillus flavus, were identified. The OTA was determined in the Slavonian kulen after six months of production, and OTA and AFB1 in both types of samples that were previously damaged. The investigation has shown that the contamination of Slavonian kulen and Slavonian sausage with mycotoxins that produce surface moulds is possible only during an extended ripening or as a result of the casing damage.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:479571
Study programmeTitle: Food Engineering
Study programme type: university
Study level: postgraduate
Academic / professional title: doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija (doktor/doktorica znanosti, područje biotehničkih znanosti, polje prehrambena tehnologija)
Catalog URLhttp://161.53.208.100/cgi-bin/lb10/unilib.cgi?form=D1580053001
Type of resourceText
ExtentXI, 173 str. ; 30 cm
File originBorn digital
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) icon
Created on2019-05-30 14:28:07