| Abstract | U okviru ovog rada opisana je tehnologija proizvodnje kosane masti odnosno „slanína“ u domaćinstvima na području Međimurja. Prikazani su rezultati istraživanja senzornih svojstava, mikrobiološke pretrage (n=6) i kemijskog sastava kosane masti. Senzornom pretragom nisu utvrđena značajnija odstupanja. Normiranim mikrobiološkim metodama određivan je broj aerobnih mezofilnih bakterija koji je iznosio 5,93 -7,87 log10 CFU/g, lipolitičkih bakterija 5,51- 7,93 log10 CFU/g i kvasaca i plijesni 5,51- 7,93 log10 CFU/g. Niti u jednom uzorku nisu utvrđene bakterije iz roda Salmonella, Listeria monocytogenes, Staphylococcus aureus i enterobakterije.. Rezultati određivanja stupnja kiselosti su pokazivali konstantan rast tijekom pohrane, ali nisu ukazivali na kvarenje. Kemijskom pretragom kosane masti utvrđeno je da se količina vode kretala od 6,1% do13,0%, količina masti od 82,7% do 89,3%, a pepela od 1,6% do 3,5%. U pretraženim uzorcima utvrđena je količina soli od 2,01% do 3,81%. Dobiveni rezultatu ukazuju da je kosana mast proizvedena u domaćinstvima siguran i zdravstveno ispravan proizvod. |
| Abstract (english) | The objective of this work was to describe the technological process of producing minced lard or „slanína“ in households in Međimurje. This work presents the results of sensory properties research (n=6), microbiological and chemical structure analysis of minced lard. There were no significant deviations in sensory properties. Using standardized microbiological methods the total aerobic count was 5,93 -7,87 log10 CFU/g, the number of lipolytic bacteria increased from 5,51 to 7,93 log10 CFU/g and yeasts and molds 5,51- 7,93 log10 CFU/g. Bacteria of the genus Salmonella, Listeria monocytogenes, Staphylococcus aureus end enterobacteria have not been established in any of the samples. Results of determining acid number showed constant growth during storage, but did not point to spoilage. Results of chemical analysis showed that the amount of water ranged from 6.1% to13,0%, the fat content from 82.7% to 89.3%, and ash from 1.6% to 3.5%. The amount of salt in analyzed samples was from 2.01% to 3.81%. These results indicate that the minced lard produced in households meets health safety standards. |
