Skoči na glavni sadržaj

MESO: Prvi hrvatski časopis o mesu, Vol. X No. 3, 2008.

Izlaganje sa skupa

Upgrading the safety and quality of traditional fermented sausages

Nevijo Zdolec orcid id 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 Fleck ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Ivana Filipović Filipović ; Zavod za higijenu i tehnologiju animalnih namirnica, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Kristina Leskovar ; Veterinarska stanica Vrbovec, Kolodvorska 68, 10340 Vrbovec
Peter Popelka ; Zavod za higijenu i tehnologiju namirnica, Sveučilište veterinarske medicine u Košicama, Komenského 73, 041 81 Košice, Slovačka
Slavomir Marcinčak ; Zavod za higijenu i tehnologiju namirnica, Sveučilište veterinarske medicine u Košicama, Komenského 73, 041 81 Košice, Slovačka

Puni tekst: hrvatski pdf 347 Kb

str. 203-206

preuzimanja: 732

citiraj

Puni tekst: engleski pdf 338 Kb

str. 227-230

preuzimanja: 761

citiraj

Sažetak

The aim of this study was to investigate the influence of non-indigenous bacteriocin-producing culture of Lb. sakei on safety and quality of traditional Croatian fermented sausage. Two experiments were carried out; first to evaluate the effect of the culture on artificially inoculated population of Listeria monocytogenes, and the second to characterize the sausages produced with Lb. sakei regarding microbiological, chemical and sensorial properties. L. monocytogenes count was significantly reduced (P<0.05) during all phases of ripening. Sakacin-producing culture decreased the microbial count in final products, mainly enterococci, coagulase negative cocci and yeasts (P<0.05). The sensory properties of sausages were improved, mainly acidity, tenderness and juiciness.

Ključne riječi

safety; quality; fermented sausages

Hrčak ID:

30708

URI

https://hrcak.srce.hr/30708

Datum izdavanja:

14.7.2008.

Podaci na drugim jezicima: hrvatski njemački talijanski

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