Utjecaj okratoksina a na senzorsku procjenu nekih mesnih proizvoda

undergraduate thesis

• Title (english): Ochratoxin a impact on sensory evaluation of some meat products
• Author: Ivana Bečić
• Mentor: Nada Vahčić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2011-07-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Mikotoksini predstavljaju značajan problem u hranidbi svinja. Kao sekundarni metaboliti plijesni, toksične su tvari koje negativno utječu na zdravlje i proizvodnost životinja te na kakvoću njihovih proizvoda. Kontaminacijom hrane za svinje Aspergillus ochraceusom, Penicillium viridicatumom i Penicillium Verrucosumom, okratoksin A je dospio u tkiva svinje koja je kasnije upotrijebljena kao sirovina za izradu suhomesnatih proizvoda. Testom uspoređenja u paru pokušali smo utvrditi postoje li razlike u senzorskim karakteristikama između kontrolnih i kontaminiranih uzoraka. Pratili smo boju, miris i konzistenciju. Utvrdili smo da postoje značajne razlike između uzoraka, ali u sklopu rezultata treba uzeti u obzir i problematiku domaće proizvodnje mesnih proizvoda.

Abstract (english)

Mycotoxins are a significant problem in feeding of pigs. As secondary metabolites of molds, they are toxic substances that negatively affect the health and productivity of animals and the quality of their products. Thru contamination of food for pigs with Aspergillus ochraceus, Penicillium viridicatum and Penicillium verrucosum, the ochratoxin A got into pig tissue, which was later used as feedstock for the production of meat products. Using the paired comparison test we tried to determine whether there are differences in sensory characteristics between control and contaminated samples. We have monitored the color, smell and consistency. We found that there are significant differences between samples, but the results should take into account the issue of domestic production of meat products.

• Keywords: mikotoksini; suhomesnati proizvodi; senzorska analiza
• Keywords (english): mycotoxins; meat products; sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:719310
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-19 12:32:09