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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


Puni tekst: engleski pdf 2.496 Kb

str. 331-337

preuzimanja: 459

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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

https://hrcak.srce.hr/208974

Datum izdavanja:

18.7.2017.

Posjeta: 936 *