Veterinarska stanica, Vol. 55 No. 6, 2024.
Izvorni znanstveni članak
https://doi.org/10.46419/vs.55.6.10
Comparison of antioxidant content in different meat products from the Croatian market
Ana Vulić
orcid.org/0000-0002-9379-7236
; Croatian Veterinary Institute, Zagreb, Croatia
*
Tina Lešić
orcid.org/0000-0001-6773-9473
; Croatian Veterinary Institute, Zagreb, Croatia
Lidija Dergestin Bačun
; Croatian Veterinary Institute, Zagreb, Croatia
Zrinka Dugonjić Odak
; Ministry of Agriculture, Veterinary and Food Safety Directorate, Zagreb, Croatia
Jelka Pleadin
; Croatian Veterinary Institute, Zagreb, Croatia
Nina Kudumija
orcid.org/0000-0001-6144-6514
; Croatian Veterinary Institute, Zagreb, Croatia
* Dopisni autor.
Sažetak
Food additives are defined as any substance not normally consumed as a food itself and not normally used as a characteristic ingredient of food, whether or not it has nutritive value. Antioxidants are a class of food additives that can be added to meat products to prevent lipid oxidation, retard development of off-flavours, or improve colour stability. Ascorbic acid (AA) and erythorbic acid (EA) are antioxidants permitted for use in meat preparations and meat products. This study aimed to compare the content of AA and EA in dry and semidry sausages collected on the Croatian market during a 4-year period and to determine their conformity with consumer safety regulations. AA and EA were analysed by a validated UHPLC method with a limit of detection and limit of quantification below 3 and 10 mg/L, respectively. The concentration of AA in dry sausages ranged from 13 to 457 mg/kg and in semi-dry sausages from 170 to 545 mg/kg, while the concentration of EA ranged from 198
to 472 mg/kg in dry sausages and from 14 to 400 mg/kg in semi-dry sausages. In total, 12 samples (8.9%) were non-compliant due to an excessive concentration of EA.
Ključne riječi
additives; L-ascorbic acid; erythorbic acid; sausages
Hrčak ID:
315620
URI
Datum izdavanja:
21.4.2024.
Posjeta: 783 *