Review article

Bioconservation in the production of dry fermented sausages

Nevijo Zdolec orcid.org/0000-0001-7413-8115 ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Mirza Hadžiosmanović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Lidija Kozačinski ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Željka Cvrtila ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Ivana Filipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb

Abstract

Production of foods of animal origin of adequate safety and quality is based on the use of modern hygienic and technological procedures. Within the framework of the so-called protective concept, protective cultures are used, i.e. antagonistic cultures, which inhibit pathogenic microorganisms and/or prolong shelf life and at the same time maintaining the sensory properties of a food product. In addition to inhibitory action of organic acids on pathogenic microorganisms, in particular gram-negative bacteria, another aspect of antagonism is manifested in the production of antimicrobial peptides or proteins – bacteriocins. The use of bacteriocin-synthesising strains (bacteriocinogenic strains) as protective cultures and direct use of the indicated, so-called natural protective substances (bio-preservatives) in the production of fermented sausages are components of the protective concept in food industry.

Keywords

bioconservation; fermented sausages

Hrčak ID:

21973

URI

https://hrcak.srce.hr/21973

Publication date:

15.4.2007.

Article data in other languages: croatian

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