Razine polifosfata u trajnim i toplinski obrađenim kobasicama

master's thesis

• Title (english): The level of polyphosphates in semi-dry and heat-treated sausages
• Author: Ines Vraneš
• 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: 2012-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Prehrambeni aditivi su tvari koje se koriste u industriji mesa tijekom proizvodnje kako bi se poboljšala senzorska svojstva, tekstura te produžio rok trajanja. U cilju postizanja tih svojstava kao aditivi se koriste polifosfati. Najveće dopuštene količine polifosfata izražene kao P2O5 (g/kg), u proizvodima od mesa određene su Pravilnikom o prehrambenim aditivima. Istraživanje je provedeno na 39 uzoraka fermentiranih i toplinski obrađenih kobasica s ciljem određivanja razine polifosfata u njima. Dobiveni rezultati pokazuju da pojedini uzorci sadrže količine više od Pravilnikom dopuštenih.

Abstract (english)

Food aditives arre substanced used in meat industry during the production of meat and meat products for the purpose of improving sensory properties, viability and shelf life of products. To achieve that properties, polyphosphates are used as additives in meat industry. Their application in meat products is limited and maximum permitted levels of polyphosphates (g/kg) are defined according to category of maet product in the Regulations on Food Aditives. In this investigation are used 39 samples of fermented and heat -treated sausages with goal of determination level of polyphosphates. Achieved results indicate that some samples contain higher levels of the Regulations maximum permitted.

• Keywords: prehrambeni aditivi; polifosfati; kobasice
• Keywords (english): food aditives; polyphospathes; sausages
• Language: croatian
• URN:NBN: urn:nbn:hr:159:242585
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-09 08:28:37