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Pregled bibliografske jedinice broj: 357199

Upgrading the safety and quality of traditional fermented sausages

Zdolec, Nevijo; Hadžiosmanović, Mirza; Kozačinski, Lidija; Cvrtila Fleck, Željka; Filipović, Ivana; Leskovar, Kristina; Popelka, Peter; Marcinčak, Slavomir
Upgrading the safety and quality of traditional fermented sausages // Proceeding of lectures and posters Hygiena alimentorum XXIX / Turek, Peter ; Popelka, Peter (ur.).
Bratislava: University of Veterinary Medicine Košice, 2008. str. 154-158 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)

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Naslov
Upgrading the safety and quality of traditional fermented sausages

Autori
Zdolec, Nevijo ; Hadžiosmanović, Mirza ; Kozačinski, Lidija ; Cvrtila Fleck, Željka ; Filipović, Ivana ; Leskovar, Kristina ; Popelka, Peter ; Marcinčak, Slavomir

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceeding of lectures and posters Hygiena alimentorum XXIX / Turek, Peter ; Popelka, Peter - Bratislava : University of Veterinary Medicine Košice, 2008, 154-158

ISBN
978-80-7148-059-4

Skup
Hygiena alimentorum XXIX. Quality of meat and meat products.

Mjesto i datum
Vysoké Tatry, Slovačka, 05.05.2008. - 07.05.2008

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
fermented sausages; quality; safety

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.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina



POVEZANOST RADA

Projekti:
053-0531854-1851 - Veterinarsko javno zdravstvo u proizvodnji zdrave hrane (Hadžiosmanović, Mirza, MZOS ) ( CroRIS)
053-0531854-1853 - Mikrobiološka ispravnost i održivost namirnica animalnog podrijetla (Kozačinski, Lidija, MZOS ) ( CroRIS)

Ustanove:
Veterinarski fakultet, Zagreb

Profili:

Avatar Url Nevijo Zdolec (autor)

Avatar Url Ivana Filipović (autor)

Avatar Url Željka Cvrtila (autor)

Avatar Url Mirza Hadžiosmanović (autor)

Avatar Url Lidija Kozačinski (autor)

Citiraj ovu publikaciju:

Zdolec, Nevijo; Hadžiosmanović, Mirza; Kozačinski, Lidija; Cvrtila Fleck, Željka; Filipović, Ivana; Leskovar, Kristina; Popelka, Peter; Marcinčak, Slavomir
Upgrading the safety and quality of traditional fermented sausages // Proceeding of lectures and posters Hygiena alimentorum XXIX / Turek, Peter ; Popelka, Peter (ur.).
Bratislava: University of Veterinary Medicine Košice, 2008. str. 154-158 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Zdolec, N., Hadžiosmanović, M., Kozačinski, L., Cvrtila Fleck, Ž., Filipović, I., Leskovar, K., Popelka, P. & Marcinčak, S. (2008) Upgrading the safety and quality of traditional fermented sausages. U: Turek, P. & Popelka, P. (ur.)Proceeding of lectures and posters Hygiena alimentorum XXIX.
@article{article, author = {Zdolec, Nevijo and Had\v{z}iosmanovi\'{c}, Mirza and Koza\v{c}inski, Lidija and Cvrtila Fleck, \v{Z}eljka and Filipovi\'{c}, Ivana and Leskovar, Kristina and Popelka, Peter and Marcin\v{c}ak, Slavomir}, year = {2008}, pages = {154-158}, keywords = {fermented sausages, quality, safety}, isbn = {978-80-7148-059-4}, title = {Upgrading the safety and quality of traditional fermented sausages}, keyword = {fermented sausages, quality, safety}, publisher = {University of Veterinary Medicine Ko\v{s}ice}, publisherplace = {Vysok\'{e} Tatry, Slova\v{c}ka} }
@article{article, author = {Zdolec, Nevijo and Had\v{z}iosmanovi\'{c}, Mirza and Koza\v{c}inski, Lidija and Cvrtila Fleck, \v{Z}eljka and Filipovi\'{c}, Ivana and Leskovar, Kristina and Popelka, Peter and Marcin\v{c}ak, Slavomir}, year = {2008}, pages = {154-158}, keywords = {fermented sausages, quality, safety}, isbn = {978-80-7148-059-4}, title = {Upgrading the safety and quality of traditional fermented sausages}, keyword = {fermented sausages, quality, safety}, publisher = {University of Veterinary Medicine Ko\v{s}ice}, publisherplace = {Vysok\'{e} Tatry, Slova\v{c}ka} }

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