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Stručni rad
https://doi.org/10.31727/m.21.6.2

The effect of added spices on natural “kora” microflora during the production of kastradina

Andrijana Kegalj ; Veleučilište Marko Marulić u Kninu, Hrvatska
Danijel Karolyi ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Mirna Mrkonjić Fuka ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska
Boro Mioč ; Agronomski fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: hrvatski, pdf (3 MB) str. 575-585 preuzimanja: 102* citiraj
APA 6th Edition
Kegalj, A., Karolyi, D., Mrkonjić Fuka, M. i Mioč, B. (2019). Utjecaj dodatka začina na prirodnu mikrofloru „kore“ kaštradine tijekom tehnološkog procesa proizvodnje. MESO: Prvi hrvatski časopis o mesu, XXI (6), 575-585. https://doi.org/10.31727/m.21.6.2
MLA 8th Edition
Kegalj, Andrijana, et al. "Utjecaj dodatka začina na prirodnu mikrofloru „kore“ kaštradine tijekom tehnološkog procesa proizvodnje." MESO: Prvi hrvatski časopis o mesu, vol. XXI, br. 6, 2019, str. 575-585. https://doi.org/10.31727/m.21.6.2. Citirano 29.11.2020.
Chicago 17th Edition
Kegalj, Andrijana, Danijel Karolyi, Mirna Mrkonjić Fuka i Boro Mioč. "Utjecaj dodatka začina na prirodnu mikrofloru „kore“ kaštradine tijekom tehnološkog procesa proizvodnje." MESO: Prvi hrvatski časopis o mesu XXI, br. 6 (2019): 575-585. https://doi.org/10.31727/m.21.6.2
Harvard
Kegalj, A., et al. (2019). 'Utjecaj dodatka začina na prirodnu mikrofloru „kore“ kaštradine tijekom tehnološkog procesa proizvodnje', MESO: Prvi hrvatski časopis o mesu, XXI(6), str. 575-585. https://doi.org/10.31727/m.21.6.2
Vancouver
Kegalj A, Karolyi D, Mrkonjić Fuka M, Mioč B. Utjecaj dodatka začina na prirodnu mikrofloru „kore“ kaštradine tijekom tehnološkog procesa proizvodnje. MESO: Prvi hrvatski časopis o mesu [Internet]. 2019 [pristupljeno 29.11.2020.];XXI(6):575-585. https://doi.org/10.31727/m.21.6.2
IEEE
A. Kegalj, D. Karolyi, M. Mrkonjić Fuka i B. Mioč, "Utjecaj dodatka začina na prirodnu mikrofloru „kore“ kaštradine tijekom tehnološkog procesa proizvodnje", MESO: Prvi hrvatski časopis o mesu, vol.XXI, br. 6, str. 575-585, 2019. [Online]. https://doi.org/10.31727/m.21.6.2

Sažetak
The traditional Croatian dry-cured meat product, kastradina, is produced from mutton, most often the meat of old ewes or wethers. The composition of natural microflora of each traditional product is specific and plays an important role in the development of its typical sensory characteristics. Spices, that, in addition to contributing to the aroma of the product itself, also have antimicrobial properties, are added to improve the sensory characteristics. The aim of this study was to examine the effect of added spices (garlic, rosemary and laurel) on the natural microflora of the “kora” of kastradina. The study was carried out on 20 carcasses of Travnik Pramenka sheep. After 24-hours of cooling, the carcasses were first cut in halves, upon which the haunch and the shoulder were separated from the half. The remaining part of the carcass is called “kora”. Two types of meat salting were applied: salting using sea salt and salting using the commercial mixture of salt and natural spices (garlic, laurel and rosemary). The “kora” of kastradina was sampled on the 1st (raw meat), 7th (after the salting phase) and 14th (dry product) day of the technological production process. The following groups of microorganisms were examined: total aerobic mesophilic bacteria, lactic acid bacteria, enterococci, micrococci, yeasts and moulds, Staphylococcus aureus, enterobacteria, coliforms, Escherichia coli, Salmonella spp., Listeria spp., and sulfite-reducing clostridia. The examined samples "kora" of kastradina (Escherichia coli, Salmonella spp., Listeria spp.), were microbiologically correct, regardless of the production technology. Added spices had a negative effect on the average number of coliforms and the total aerobic mesophilic bacteria. Since no pathogens were detected in any of the samples of the “kora” of kastradina, it was not possible to determine the effect of spices on pathogens.

Ključne riječi
“kora” of kastradina; spices; natural microflora

Hrčak ID: 230147

URI
https://hrcak.srce.hr/230147

[hrvatski] [njemački] [talijanski] [španjolski]

Posjeta: 257 *