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master's thesis
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Determination of aflatoxin B1 and ochratoxin A in traditionally prepared sausages by ELISA method
Magdalena Blažević (2010)
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology
Metadata
TitleOdređivanje aflatoksina B1 i okratoksina A u kobasicama domaće proizvodnje ELISA metodom
AuthorMagdalena Blažević
Mentor(s)Jadranka Frece (thesis advisor)
Abstract
Aflatoksin B1 i okratoksin A su sekundarni metaboliti plijesni rodova Aspergillus, Penicillium i Fusarium. Za ovo istraživanje korišteno je 15 uzoraka kobasica sa područja Varaždinske županije, a cilj rada bio je odrediti moguću prisutnost aflatoksina B1 i okratoksina A u uzorcima kobasica domaće proizvodnje. Analiza je provedena ELISA metodom. U ispitanim uzorcima kobasica određene su koncentracije okratoksina A u rasponu od 1,0 do 4,7 ppb, te aflatoksina B1 u rasponu od 0,1 do 0,45 ppb.
KeywordsELISA sausages ochratoxin A aflatoxin B1
Parallel title (English)Determination of aflatoxin B1 and ochratoxin A in traditionally prepared sausages by ELISA method
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
Lower level organizational unitsDepartment of Biochemical Engineering
Laboratory for General Microbiology and Food Microbiology
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Biotechnology
Study programme typeuniversity
Study levelgraduate
Study programmeBiotechnology; specializations in: Biochemical Engineering
Study specializationBiochemical Engineering
Academic title abbreviationdipl. ing. bioteh.
Genremaster's thesis
Language Croatian
Defense date2010-12-22
Parallel abstract (English)
Aflatoxin B1 and okratoxin A are secondary metabolite of moulds from genus Aspergillus, Penicillium and Fusarium. For this study the 15 samples of sausages from district of Varaždin were examined, and the aim of this study was to determine the possible presence of aflatoxin B1 and ochratoxin A in samples of traditionally prepared sausages. Analysis was performed by ELISA method. The concentration of ochratoxin A ranged from 1,0 to 4,7 ppb and of aflatoxin B1 from 0,1 to 0,45 ppb.
Parallel keywords (Croatian)ELISA kobasice okratoksin A aflatoksin B1
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:159:895855