Izvorni znanstveni članak
https://doi.org/10.31727/m.19.4.3
Chemical composition and occurrence of mycotoxins in traditional meat products from the households of Bosnia and Herzegovina
Jelka Pleadin
; Hrvatski veterinarski institut, Zagreb
Višnja Vasilj
; Sveučilište u Mostaru, Agronomski i prehrambeno-tehnološki fakultet
Tina Lešić
; Hrvatski veterinarski institut, Zagreb
Jadranka Frece
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu
Kesnija Markov
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu
Greta Krešić
; Fakultet za menadžment u turizmu i ugostiteljstvu Opatija, Sveučilište u Rijeci
Ana Vulić
; Hrvatski veterinarski institut, Zagreb
Tanja Bogdanović
; Hrvatski veterinarski institut, Zagreb
Manuela Zadravec
; Hrvatski veterinarski institut, Zagreb
Nada Vahčić
; Prehrambeno-biotehnološki fakultet, Sveučilište u Zagrebu
Sažetak
The aim of this study was to investigate chemical composition and mycotoxins occurrence in traditional meat products (TMP) from the households of Bosnia and Herzegovina. During the period 2015-2016, in total 55 traditional meat products were sampled, of which 25 pork sausages, 15 mixed sausages produced from pork and beef, 7 pancetta and 8 samples of prosciutto. Basic chemical and fatty acids composition was determined by use of ISO methods, whereas mycotoxins aflatoxin B1 (AFB1) and ochratoxin A (OTA) levels were determined using immunoassay ELISA methods. The results showed variations in chemical parameters among the TMPs with significantly higher (p < 0.05) content of stearic acid and lower content of linoleic acid in the mixed meat sausages than in TMPs produced completely of pork. OTA was determined in 7 samples of different products with maximal level of 6.20 µg/kg, whereas AFB1 was determined in only one pork sausage with concentration slightly higher than the method limit of quantification (1.91 µg/kg). Mycotoxin contamination of TMP, especially by OTA, suggesting that to avoid such contamination, meat and meat products on households should be produced and processed under standardized and well-controlled conditions.
Ključne riječi
chemical composition; aflatoxin B1; ochratoxin A; traditional meat products; households; Bosnia and Herzegovina
Hrčak ID:
208974
URI
Datum izdavanja:
18.7.2017.
Posjeta: 1.393 *