Original scientific paper
https://doi.org/10.31727/m.19.5.3
Allergens in meat products from the Croatian market
Ivna Poljanec
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu
Nada Vahčić
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu
Greta Krešić
; Fakultet za menadžment u turizmu i ugostiteljstvu Opatija, Sveučilište u Rijeci
Sanja Kolarić Kravar
; Ministarstvo poljoprivrede, Zagreb
Nina Kudumija
; Hrvatski veterinarski institut, Zagreb
Jelka Pleadin
orcid.org/0000-0002-0768-0462
; Hrvatski veterinarski institut, Zagreb
Abstract
The goal of this paper is to establish the presence of the following allergens: gluten, soy, milk and mustard in various types of meat products and research their compliance with the product labels, i.e. meeting the legal requirements with regard to the established quantities. The test was conducted on 51 meat product samples produced by different meat industries represented on the Croatian market. The quantity of the allergens (mg/kg) was defined by applying validated ELISA (enzyme-linked immunosorbent assay) methods. The research results show that the largest amount of gluten is present in frankfurters (63.7 mg/kg), milk protein (380.4 mg/kg) and soy (25.7 mg/kg) in pates and mustard (14.0 mg/kg) in grill sausages. In six meat products (11.8%), allergens have been established above the quantification limit (LOQ) of the applied analytical methods, while their presence was not indicated on the label. The research results point to the importance of systemic control of allergens in meat products in order to protect consumer interests and health.
Keywords
allergens; meat products; labelling products; ELISA method
Hrčak ID:
187763
URI
Publication date:
5.10.2017.
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