Izvorni znanstveni članak

https://doi.org/10.46419/vs.53.3.10

Influence of locality on Slavonian sausage safety and quality

Irena Perković orcid.org/0000-0001-9790-8725 ; Hrvatski veterinarski institut – Veterinarski zavod Vinkovci, Hrvatska
Dragan Kovačević ; Prehrambeno-tehnološki fakultet Sveučilišta J. J. Strossmayera u Osijeku, Hrvatska
Manuela Zadravec orcid.org/0000-0003-4382-4424 ; Hrvatski veterinarski institut, Zagreb, Hrvatska
Tina Lešić orcid.org/0000-0001-6773-9473 ; Hrvatski veterinarski institut, Zagreb, Hrvatska
Jelka Pleadin orcid.org/0000-0002-0768-0462 ; Hrvatski veterinarski institut, Zagreb, Hrvatska
Mario Škrivanko orcid.org/0000-0002-6638-0507 ; Hrvatski veterinarski institut – Veterinarski zavod Vinkovci, Hrvatska

Sažetak

Slavonian sausage is a cured sausage produced on rural holdings using traditional technology, in which moulds are permitted to develop on the product surface during the maturation period. The purpose of this study was to identify the surface moulds and determine their influence on product quality and safety, including the occurrence of the mycotoxins ochratoxin A (OTA) and aflatoxin B1 (AFB1), from six production facilities in the Slavonia region. A total of 18 samples of Slavonian sausage were prepared and analysed at the end of the production process, i.e., after three months. A total of eight species of mould were identified, and the dominant genus was Penicillium (88.89%) with six species, one species from the genus Aspergillus (8.33%) and one species from the genus Mucor (2.78%). Possible causative agents of OTA and AFB1 were identified, Penicillium verrucosum and Aspergillus flavus, though only the presence of OTA was confirmed in a concentration of 5.10 μg/kg.

Ključne riječi

moulds; mycotoxins; Slavonian sausage; PCR

Hrčak ID:

263564

URI

https://hrcak.srce.hr/263564

Datum izdavanja:

31.10.2021.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.429 *