Količina alergena u mesnim proizvodima

master's thesis

• Title (english): Allergens in meat products
• Author: Ivna Poljanec
• 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: 2017-07-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je analizirati prisutnost alergena glutena, soje, proteina mlijeka i gorušice u različitim vrstama mesnih proizvoda te istražiti označavaju li proizvođači eventualno prisutne alergene u skladu sa važećom zakonskom regulativom. Određivanje alergena provedeno je primjenom ELISA metode na pedeset i jednom uzorku različitih mesnih proizvoda različitih proizvođača zastupljenih na tržištu Republike Hrvatske. Rezultati istraživanja pokazali su kako se najviša razina glutena nalazi u hrenovkama (63,73 mgkg-1), proteina mlijeka u paštetama (380,42 mgkg-1), soje također u paštetama (25,7 mgkg-1) i gorušice u kobasicama za pečenje (14 mgkg-1). U šest proizvoda određeni su alergeni, a da njihova prisutnost nije bila navedena na deklaraciji. Rezultati istraživanja upućuju na važnost sustavne kontrole alergena u mesnim proizvodima u svrhu zaštite zdravlja i interesa potrošača.

Abstract (english)

The aim of this study was to determine the presence of allergens gluten, soy, milk and mustard in different samples of meat products and compare compliance beetween the informations on declarations and the current legislative. Determination of allergens was carried out with ELISA method on fifthy-one sample of different meat products from Croatian market. The results of study showed that the highest concentration of gluten were found in hot dog sausages (63,73 mgkg-1), milk in pâtés (380,42 mgkg-1), soy also in pâtés (25,7 mgkg-1) and mustard in grill sausages (14 mgkg-1). In six products, allergens were found but not declared on package. The results point out the importance of systematic analysis of meat products on market in order to improve protection of consumers health and interest.

• Keywords: alergeni; mesni proizvodi; ELISA metoda
• Keywords (english): allergens; meat products; ELISA method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:351915
• 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: Open access
• Created on: 2017-11-15 13:50:09