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Pregled bibliografske jedinice broj: 474195

Characterisation of horse meat sausage produced in Croatia

Alagić, Damir; Kozačinski, Lidija; Zdolec, Nevijo; Njari, Bela; Filipović, Ivana; Ekert Kabalin, Anamaria; Ćorić-Alagić, Glorija
Characterisation of horse meat sausage produced in Croatia // Book of Full Papers, 5th Central European Congress on Food
Bratislava: Food Research Institute, 2010. str. 50-56 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)

CROSBI ID: 474195 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Characterisation of horse meat sausage produced in Croatia

Autori
Alagić, Damir ; Kozačinski, Lidija ; Zdolec, Nevijo ; Njari, Bela ; Filipović, Ivana ; Ekert Kabalin, Anamaria ; Ćorić-Alagić, Glorija

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

Izvornik
Book of Full Papers, 5th Central European Congress on Food / - Bratislava : Food Research Institute, 2010, 50-56

ISBN
978-80-89088-89

Skup
5th Central European Congress on Food

Mjesto i datum
Bratislava, Slovačka, 19.05.2010. - 22.05.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Horse meat fermented sausages ; microbial flora ; lactic acid bacteria ; inhibition

Sažetak
The aim of this study was to evaluate microbiological changes of traditionally produced horse meat sausages depending on maturing phases and season, to determine lactic acid bacteria and to research their inhibitory potential towards L. monocytogenes. Production season influenced significantly on total viable count, lactic acid bacteria, coagulase-negative cocci, enterococci and yeasts in final product (p<0.05). Lactic acid bacteria represented the most numerous microbial population, and significant number of yeasts and coagulase-negative cocci was also determined. Lactobacillus plantarum was determined as a dominant species in lactic acid bacteria population (56 %), while Weisella confusa (26 %), Lactobacillus fermentum (6 %), Lactobacillus pentosus (6 %), Lactococcus lactis subsp. lactis (2 %), Lactobacillus delbrueckii subsp. delbrueckii (2 %) and Weisella viridescens (2 %) were also isolated. Lactobacillus strains showed in laboratory conditions the strongest inhibitory effect towards L. monocytogenes. The results of this research may contribute to better understanding of specific issues of horse meat fermented sausages production compared to sausages produced from other sorts of meat and they can be used for sausage production standardization.

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:
Visoko gospodarsko učilište, Križevci

Profili:

Avatar Url Anamaria Ekert Kabalin (autor)

Avatar Url Damir Alagić (autor)

Avatar Url Lidija Kozačinski (autor)

Avatar Url Bela Njari (autor)

Avatar Url Nevijo Zdolec (autor)

Avatar Url Ivana Filipović (autor)

Citiraj ovu publikaciju:

Alagić, Damir; Kozačinski, Lidija; Zdolec, Nevijo; Njari, Bela; Filipović, Ivana; Ekert Kabalin, Anamaria; Ćorić-Alagić, Glorija
Characterisation of horse meat sausage produced in Croatia // Book of Full Papers, 5th Central European Congress on Food
Bratislava: Food Research Institute, 2010. str. 50-56 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)
Alagić, D., Kozačinski, L., Zdolec, N., Njari, B., Filipović, I., Ekert Kabalin, A. & Ćorić-Alagić, G. (2010) Characterisation of horse meat sausage produced in Croatia. U: Book of Full Papers, 5th Central European Congress on Food.
@article{article, author = {Alagi\'{c}, Damir and Koza\v{c}inski, Lidija and Zdolec, Nevijo and Njari, Bela and Filipovi\'{c}, Ivana and Ekert Kabalin, Anamaria and \'{C}ori\'{c}-Alagi\'{c}, Glorija}, year = {2010}, pages = {50-56}, keywords = {Horse meat fermented sausages, microbial flora, lactic acid bacteria, inhibition}, isbn = {978-80-89088-89}, title = {Characterisation of horse meat sausage produced in Croatia}, keyword = {Horse meat fermented sausages, microbial flora, lactic acid bacteria, inhibition}, publisher = {Food Research Institute}, publisherplace = {Bratislava, Slova\v{c}ka} }
@article{article, author = {Alagi\'{c}, Damir and Koza\v{c}inski, Lidija and Zdolec, Nevijo and Njari, Bela and Filipovi\'{c}, Ivana and Ekert Kabalin, Anamaria and \'{C}ori\'{c}-Alagi\'{c}, Glorija}, year = {2010}, pages = {50-56}, keywords = {Horse meat fermented sausages, microbial flora, lactic acid bacteria, inhibition}, isbn = {978-80-89088-89}, title = {Characterisation of horse meat sausage produced in Croatia}, keyword = {Horse meat fermented sausages, microbial flora, lactic acid bacteria, inhibition}, publisher = {Food Research Institute}, publisherplace = {Bratislava, Slova\v{c}ka} }

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