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Pregledni rad
https://doi.org/10.31727/m.21.4.2

Usage, significance and contaminants in spices and herbs in production of heated unprocessed meat products

Andrea Gross-Bošković ; Hrvatska agencija za poljoprivredu i hranu, Centar za sigurnost hrane, Osijek, Hrvatska
Danijela Stražanac ; Hrvatska agencija za poljoprivredu i hranu, Centar za sigurnost hrane, Osijek, Hrvatska
Darja Sokolić ; Hrvatska agencija za poljoprivredu i hranu, Centar za sigurnost hrane, Osijek, Hrvatska
Sandra Petričević ; Hrvatski veterinarski institut, Split, Hrvatska
Tanja Bogdanović ; Hrvatski veterinarski institut, Split, Hrvatska

Puni tekst: hrvatski, pdf (5 MB) str. 397-409 preuzimanja: 120* citiraj
APA 6th Edition
Gross-Bošković, A., Stražanac, D., Sokolić, D., Petričević, S. i Bogdanović, T. (2019). Upotreba, značaj i kontaminanti u začinima i začinskom bilju u proizvodnji toplinski neobrađenih mesnih proizvoda. MESO: Prvi hrvatski časopis o mesu, XXI (4), 397-409. https://doi.org/10.31727/m.21.4.2
MLA 8th Edition
Gross-Bošković, Andrea, et al. "Upotreba, značaj i kontaminanti u začinima i začinskom bilju u proizvodnji toplinski neobrađenih mesnih proizvoda." MESO: Prvi hrvatski časopis o mesu, vol. XXI, br. 4, 2019, str. 397-409. https://doi.org/10.31727/m.21.4.2. Citirano 01.11.2020.
Chicago 17th Edition
Gross-Bošković, Andrea, Danijela Stražanac, Darja Sokolić, Sandra Petričević i Tanja Bogdanović. "Upotreba, značaj i kontaminanti u začinima i začinskom bilju u proizvodnji toplinski neobrađenih mesnih proizvoda." MESO: Prvi hrvatski časopis o mesu XXI, br. 4 (2019): 397-409. https://doi.org/10.31727/m.21.4.2
Harvard
Gross-Bošković, A., et al. (2019). 'Upotreba, značaj i kontaminanti u začinima i začinskom bilju u proizvodnji toplinski neobrađenih mesnih proizvoda', MESO: Prvi hrvatski časopis o mesu, XXI(4), str. 397-409. https://doi.org/10.31727/m.21.4.2
Vancouver
Gross-Bošković A, Stražanac D, Sokolić D, Petričević S, Bogdanović T. Upotreba, značaj i kontaminanti u začinima i začinskom bilju u proizvodnji toplinski neobrađenih mesnih proizvoda. MESO: Prvi hrvatski časopis o mesu [Internet]. 2019 [pristupljeno 01.11.2020.];XXI(4):397-409. https://doi.org/10.31727/m.21.4.2
IEEE
A. Gross-Bošković, D. Stražanac, D. Sokolić, S. Petričević i T. Bogdanović, "Upotreba, značaj i kontaminanti u začinima i začinskom bilju u proizvodnji toplinski neobrađenih mesnih proizvoda", MESO: Prvi hrvatski časopis o mesu, vol.XXI, br. 4, str. 397-409, 2019. [Online]. https://doi.org/10.31727/m.21.4.2

Sažetak
Spices have a strong antimicrobial and antioxidant effect that is different and depends on the concentration and the type of active compounds. Due to these effects, spices prolong durability of the products by preventing the growth and reproduction of pathogenic bacteria that cause food spoilage. Therefore, increasing consumer awareness on their effects led to greater use of spices in the production of food instead of using chemical preservatives. Recently, the use of spices in the production of heated unprocessed meat products become more and more popular, although historically, the use of spices and herbs for this purpose is not unknown. Spices are added in the technological stages of production of heat-untreated meat products due to flavor, taste and digestibility, depending on the type of product and the interactions of other physical-chemical components during certain production phases. They form aroma as a recognizable characteristic of the final meat product. Based on the legislation and food safety requirements, the maximum levels of certain contaminants are defined for certain types of spices, as well as the maximum residue levels of pesticide, to ensure their safety and the safety of final product.

Ključne riječi
spices; heated unprocessed meat products; food safety

Hrčak ID: 223850

URI
https://hrcak.srce.hr/223850

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