Analiza mikrobiote svježeg pilećeg mesa uskladištenog pri temperaturi hlađenja

master's thesis

• Title (english): Analysis of microbiota during rerfigerated storage of chicken meat
• Author: Snježana Cenić
• Mentor: Frane Delaš (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Biochemical Engineering); (Laboratory for General Microbiology and Food Microbiology); Zagreb
• Defense date and country: 2007-12-21, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Istraživanje je provedeno na uzorcima pilećih zabataka uskladištenih pri temperaturi hlađenja. U radu je istraživan sastav mikrobiote na različitim dijelovima pilećeg zabatka te postojanje markera kvarenja za različite faze uskladištenja. Sastav mikrobne populacije promatran je kroz mikrobiološku kvalifikaciju putem broja bakterija, kvasaca i plijesni. U svrhu nalaženja markera kvarenja, u različitim fazama uskladištenja izolirane su reprezentativne kolonije bakterija i kvasaca te su iste podvrgnute postupcima identifikacije. Rezultati istraživanja pokazali su da je s obzirom na mikrobiološku kvalifikaciju, homogenat piletine pokvarljiviji od pilećeg zabatka bez kože te da su glavni uzročnici kvarenja bakterije. Sastav mikrobiote se tijekom uskladištenja mijenja pa su tako u ranoj fazi uskladištenja Aeromonas i Pseudomonas vrste podjednako prisutne u mirkobioti dok u kasnijoj fazi Pseudomonas postaje dominantni agens kvarenja.

Abstract (english)

Research was conduced on raw chicken leg samples stored under refrigeration temperature. In this work it was aimed to analyse the composition of the microbiota on different forms of consumable raw chicken leg and to find markers of spoilage in different points of storage. Composition of the microbiota was analysed through microbiological qualification. In order to find spoilage markers, representative colonies of bacteria and yeasts were isolated from different points of storage and subjected for identification. Results of the research implicated that the chicken homogenat is more spoilable than chicken leg meat without skin. Bacteria are the main agents of spoilage. Composition of microbiota is changing during storage. In early stages of storage it is consisted equally from Aeromonas and Pseudomonas species while in the later stages it is mainly consisted from Pseudomonas which are becoming the dominant agent of spoilage.

• Keywords: kvarenje; mikrobiota; piletina; Pseudomonas; temperatura hlađenja
• Keywords (english): chicken; microbiota; Pseudomonas; refrigeration temperature; spoilage
• Language: croatian
• URN:NBN: urn:nbn:hr:159:342221
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-09-05 11:55:55