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Pregled bibliografske jedinice broj: 1067431

Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation


Domijan, Ana-Marija; Pleadin, Jelka; Mihaljević, Branka; Vahčić, Nada; Frece, Jadranka; Markov, Ksenija
Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation // Food additives and contaminants part A. Chemistry analysis control exposure & risk assessment, 32 (2015), 7; 1185-1191 doi:10.1080/19440049.2015.1049219 (međunarodna recenzija, članak, znanstveni)


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Naslov
Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation

Autori
Domijan, Ana-Marija ; Pleadin, Jelka ; Mihaljević, Branka ; Vahčić, Nada ; Frece, Jadranka ; Markov, Ksenija

Izvornik
Food additives and contaminants part A. Chemistry analysis control exposure & risk assessment (1944-0049) 32 (2015), 7; 1185-1191

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
ochratoxin A ; reduction ; gamma-irradiation ; dry-cured meat products ; ELISA

Sažetak
This study investigated the efficiency of gamma (γ)-irradiation in the reduction of ochratoxin A (OTA) present in dry-cured meat products prepared from intentionally contaminated raw materials from OTA-treated pigs. OTA concentrations determined in the samples (n = 24) ranged from 25.8 μg kg–1 in bacon to 17.8 μg kg–1 in smoked ham. After γ-irradiation at doses of 3, 7 and 10 kGy (i.e. the doses used in the food industry), a dose-depended OTA reduction was observed ; however, it was not statistically significant. The mean OTA reduction achieved with 3-, 7- and 10-kGy γ-doses was approximated to 8.5%, 13.9% and 22.5%, respectively. The storage of irradiated samples (1 month, 4°C) did not significantly affect OTA levels. Based on the correlation between the OTA reduction level and basic chemical composition of dry-cured meat samples, OTA reduction may be linked to the samples’ fat content. The results indicate that γ-irradiation can reduce OTA levels in dry-cured meat products, but only to a limited extent due to the complexity of the matrix.

Znanstvena područja
Kemija, Interdisciplinarne prirodne znanosti



POVEZANOST RADA


Ustanove
Veterinarski fakultet, Zagreb,
Institut "Ruđer Bošković", Zagreb,
Sveučilište u Zagrebu

Citiraj ovu publikaciju

Domijan, Ana-Marija; Pleadin, Jelka; Mihaljević, Branka; Vahčić, Nada; Frece, Jadranka; Markov, Ksenija
Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation // Food additives and contaminants part A. Chemistry analysis control exposure & risk assessment, 32 (2015), 7; 1185-1191 doi:10.1080/19440049.2015.1049219 (međunarodna recenzija, članak, znanstveni)
Domijan, A., Pleadin, J., Mihaljević, B., Vahčić, N., Frece, J. & Markov, K. (2015) Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation. Food additives and contaminants part A. Chemistry analysis control exposure & risk assessment, 32 (7), 1185-1191 doi:10.1080/19440049.2015.1049219.
@article{article, year = {2015}, pages = {1185-1191}, DOI = {10.1080/19440049.2015.1049219}, keywords = {ochratoxin A, reduction, gamma-irradiation, dry-cured meat products, ELISA}, journal = {Food additives and contaminants part A. Chemistry analysis control exposure and risk assessment}, doi = {10.1080/19440049.2015.1049219}, volume = {32}, number = {7}, issn = {1944-0049}, title = {Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation}, keyword = {ochratoxin A, reduction, gamma-irradiation, dry-cured meat products, ELISA} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE


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