Naslov
Safety and quality of traditional Croatian product „meat from tiblica“

Autori
Filipović, Ivana ; Cenci Goga, Beniamino ; Njari, Bela ; Cvrtila Fleck, Željka ; Dobranić, Vesna ; Zdolec, Nevijo ; Kozačinski, Lidija

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

Izvornik
Proceedings of 6th Central European Congress on Food / Lević, J. ; Nedović, V. ; Ilić, N. ; Tumbas, V. ; Kalušević, A. - Novi Sad : Naučni institut za prehrambene tehnologije u Novom Sadu, 2012, 1325-1330

ISBN
978-86-7994-027-8

Skup
6th Central European Congress on Food

Mjesto i datum
Novi Sad, Srbija, 23.05.2012. - 26.05.2012

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
„meat from tiblica“; microflora; safety; quality

Sažetak
„Meat from tiblica“, traditional product with special quality and value, is part of cultural heritage of Međimurje, North Croatia. In this study, „meat from tiblica“ was produced in household and stored in controlled conditions (8 °C) during nine months, sampled and examined monthly in triplicate. Standard microbiological tests included enumeration of aerobic mesophilic bacteria, lactic acid bacteria (LAB), coagulase negative cocci, S. aureus, enterobacteria, E. coli, yeast and moulds, enterococci, sulfite-reducing clostridia, lipolytic bacteria and detection of Salmonella spp. and Listeria monocytogenes. Physico-chemical tests included determination of pH, aw, NH3, titratable acidity, peroxide number and fatty-acid composition. Microbial population of meat and minced cooked back fat consisted of aerobic mesofilic bacteria (3.25 to 3.94 log10CFU/g and 5.62 to 6.75 log10CFU/g, respectively), lipolytic bacteria (2.72 to 4 log10CFU/g and 5.35 to 6.76 log10CFU/g, respectively), yeasts and moulds (2.42 to 4.32 log10CFU/g and 4.33 to 5.4 log10CFU/g, respectively), coagulase negative cocci (3.04 to 3.9 log10CFU/g and 5.15 to 6.34 log10CFU/g, respectively) and LAB (<2 to 3.37 log10CFU/g and 4 to 5, 01 log10CFU/g, respectively), without pathogens. Because of specific production process (thermal treatment after curing), meat had lower microbial numbers than fat, despite lower aw. The ammonia content in meat, titratable acidity and peroxide number in minced cooked back fat, showed constant increase during the storage, but did not point to the spoilage. Amount of SFA increased, while amounts of MUFA and PUFA decreased in the product. Product had higher sensorial grades with longer storage until seventh month, and even after period of storage, grades were still higher than after first month of storage. Presented results may contribute to process of obtaining Protected Designation of Origin, and refer that traditional production „meat from tiblica“ is acceptable from technologically and hygienically point of view.

Izvorni jezik
Engleski

Znanstvena područja
Veterinarska medicina

POVEZANOST RADA