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Pregled bibliografske jedinice broj: 761475

Ochratoxin A contamination of the autochthonous dry-cured meat product “Slavonski Kulen” during a six-month production process

Pleadin, Jelka; Kovačević, Dragan; Perši, Nina
Ochratoxin A contamination of the autochthonous dry-cured meat product “Slavonski Kulen” during a six-month production process // Food control, 57 (2015), 377-384 doi:10.1016/j.foodcont.2015.05.013 (međunarodna recenzija, članak, znanstveni)

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Naslov
Ochratoxin A contamination of the autochthonous dry-cured meat product “Slavonski Kulen” during a six-month production process

Autori
Pleadin, Jelka ; Kovačević, Dragan ; Perši, Nina

Izvornik
Food control (0956-7135) 57 (2015); 377-384

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

Ključne riječi
Ochratoxin A; Slavonski Kulen; Moulds; Ripening; Damaged casing

Sažetak
The aim of the study was to investigate OTA contamination of “Slavonski Kulen” during a six-month production process. Raw meat & spices (n = 7) used with the production and final products with either intact or damaged casings (n = 99) were sampled on the production day 30, 60, 90, 120, 150 and 180, and analysed for OTA presence using an enzyme-linked immunosorbent assay (ELISA) and high performance liquid chromatography with fluorescence detection (HPLC-FLD). No statistically significant differences (p > 0.05) were observed among the intact samples on any above-given production day, the maximal OTA value attributable to raw material contamination thereby being 3.18 µg/kg. As for the damaged samples, the mean OTA concentration established on the production day 180 was 7.92 ± 6.50 µg/kg, while the maximal observed OTA value equalled to 17.0 µg/kg. The results demonstrated that casing damaging witnessed during a long-term dry-cured meat products' ripening can result in OTA entry from the surface into the product, causing a significant OTA contamination.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Hrvatski veterinarski institut, Zagreb,
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Dragan Kovačević (autor)

Avatar Url Nina Kudumija (autor)

Avatar Url Jelka Pleadin (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com dx.doi.org

Citiraj ovu publikaciju:

Pleadin, Jelka; Kovačević, Dragan; Perši, Nina
Ochratoxin A contamination of the autochthonous dry-cured meat product “Slavonski Kulen” during a six-month production process // Food control, 57 (2015), 377-384 doi:10.1016/j.foodcont.2015.05.013 (međunarodna recenzija, članak, znanstveni)
Pleadin, J., Kovačević, D. & Perši, N. (2015) Ochratoxin A contamination of the autochthonous dry-cured meat product “Slavonski Kulen” during a six-month production process. Food control, 57, 377-384 doi:10.1016/j.foodcont.2015.05.013.
@article{article, author = {Pleadin, Jelka and Kova\v{c}evi\'{c}, Dragan and Per\v{s}i, Nina}, year = {2015}, pages = {377-384}, DOI = {10.1016/j.foodcont.2015.05.013}, keywords = {Ochratoxin A, Slavonski Kulen, Moulds, Ripening, Damaged casing}, journal = {Food control}, doi = {10.1016/j.foodcont.2015.05.013}, volume = {57}, issn = {0956-7135}, title = {Ochratoxin A contamination of the autochthonous dry-cured meat product “Slavonski Kulen” during a six-month production process}, keyword = {Ochratoxin A, Slavonski Kulen, Moulds, Ripening, Damaged casing} }
@article{article, author = {Pleadin, Jelka and Kova\v{c}evi\'{c}, Dragan and Per\v{s}i, Nina}, year = {2015}, pages = {377-384}, DOI = {10.1016/j.foodcont.2015.05.013}, keywords = {Ochratoxin A, Slavonski Kulen, Moulds, Ripening, Damaged casing}, journal = {Food control}, doi = {10.1016/j.foodcont.2015.05.013}, volume = {57}, issn = {0956-7135}, title = {Ochratoxin A contamination of the autochthonous dry-cured meat product “Slavonski Kulen” during a six-month production process}, keyword = {Ochratoxin A, Slavonski Kulen, Moulds, Ripening, Damaged casing} }

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

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