Zdravstvena ispravnost konzerviranih proizvoda od mesa

master's thesis

• Title (english): Health validity of canned meat product
• Author: Ivana Korn
• Mentor: Helga Medić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2008-05-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zdravstvena ispravnost prehrambenih proizvoda je prvi zahtjev kvalitete hrane koji se mora poštovati. Istraživanja u ovom radu temeljila su se na mikrobiološkoj i kemijskoj analizi trajnog, konzervnog proizvoda od mesa po imenu "Vrbovečki narezak". Vrbovečki narezak na kojem su bila provedena istraživanja je proizvod tvrtke "Pik Vrbovec-mesna industrija, d.d.", proizveden 11. prosinca. 1991. Uzorci su istarživani na prisutnost slijedećih mikroorganizama: Enterobacteriaceae, Escherichia coli, Salmonella spp., sulfitoreducirajuće bakterije, koagulaza-pozitivni stafilokoki, Listeria monocytogenes, aerobne-mezofilne bakterije. Također je određivan i udio vode, nitrita i ukupnih masti. Mikrobiološka ispravnost rezultat je dobro provedene termičke sterilizacije i proizvodnje konzervnog proizvoda "Vrbovečki narezak".

Abstract (english)

Health validity of edible food is a prior request of Food quality that must be value. Laboratory testing in following thesis were based on microbiological and chemical analysis of long-lasting meat can by the name "Vrbovečki narezak". "Vrbovečki narezak" that was tested is a product of the company "Pik Vrbovec-meat industry, d.d." and is produced 11 December 1991. Samples are tested on the presence of following microorganisms: Enterobacteriaceae, Escherichia coli, Salmonella spp., sulfit-reducing bacteria, coagulase-positive staphylococcus, Listeria monocytogenes, aerobic-mesophilic bacteria. There were also determined percentage of water, nitrite and total fats. Microbiological validity is an outcome of well processed thermal sterilization and of long-lasting meat can production.

• Keywords: mikroorganizam; nitriti; trajna mesna konzerva; ukupne masti; voda
• Keywords (english): long-lasting meat can; microorganism; nitrite; total fats; water
• Language: croatian
• URN:NBN: urn:nbn:hr:159:299503
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-05 08:15:39