MIKROBNA STABILNOST KOBASIČARSKIH PROIZVODA SA SMANJENIM UDJELOM SOLI

master's thesis

• Title (english): MICROBIAL STABILITY OF SAUSAGE PRODUCTS WITH REDUCED SALT CONTENT
• Author: Lidija Zemljak
• Mentor: Lidija Kozačinski (mentor)
• Committee member: Nevenka Rudan (predsjednik povjerenstva)
• Committee member: Nevijo Zdolec (član povjerenstva)
• Committee member: Mario Mitak (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; (Department of Hygiene and Technology of Foodstuffs); Zagreb
• Defense date and country: 2018, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine; Veterinary Public Health and Food Safety

Abstract

Cilj istraživanja: Cilj ovog rada je validacija roka trajnosti proizvoda sa smanjenim udjelom soli i korištenjem zamjene za sol, s obzirom na njegovu mikrobiološku stabilnost. Materijal i metode: Mikrobiološke analize su provedene na Kranjskoj kobasici koja je predstavnik skupine polutrajnih kobasičarskih proizvoda. Kontrolni uzorak je proizvod proizveden prema dosadašnjoj „klasičnoj“ recepturi. Deset pakovina kontrolnog uzorka je analizirano odmah nakon vakuumiranja, zatim sredinom deklariranog roka trajanja (35. dan u roku), na dan isteka roka (45 dana od datuma proizvodnje) i 65. dan od datuma proizvodnje. Svi navedeni uzorci su analizirani i dva dana nakon otvaranja pakovina i čuvanja u hladnjaku na propisanoj temperaturi. Na taj se način validira i način konzumacije proizvoda deklariran na pakovini (nakon otvaranja upotrijebiti u roku 2 dana). Na isti način je ispitana i Kranjska kobasica sa smanjenim udjelom soli. Istraživanjem je obuhvaćena pretraga na sljedeće mikroorganizme: aerobne mezofilne bakterije, Enterobacteriaceae, koagulaza pozitivne stafilokoke/S. aureus, Salmonella spp., bakteriju Listeria monocytogenes i sulfitreducirajuće klostridije. U analizi navedenih parametara korištena je ISO metodologija. Osim navedenog, provedena je organoleptička pretraga uzoraka te kemijska analiza količine natrija. Rezultati: Ispitivanje mikrobne stabilnosti proizvoda sa smanjenim udjelom soli, provedeno je kroz 140 mikrobioloških analiza. U uzorcima sa smanjenim udjelom soli te u kontrolnim uzorcima nisu izolirane bakterije roda Salmonella, L. monocytogenes, niti je zabilježen porast ostalih pretraživanih mikroorganizama, osim aerobnih mezofilnih bakterija. Prema dobivenim vrijednostima aerobnih mezofilnih bakterija, tri uzorka (4%) proizvedena prema „klasičnoj“ recepturi daju prihvatljiv rezultat, dok se kod pet uzoraka (7%) sa smanjenim udjelom soli rezultati analize tumače prihvatljivima prema odredbama propisa. Analiza svih preostalih uzoraka je zadovoljavajuća te nije dobiven niti jedan nezadovoljavajući rezultat. Zaključak: Svi analizirani uzorci su zdravstveno ispravni tijekom cijelog roka trajnosti proizvoda. Smanjeni udio soli u proizvodu i korištenje zamjene za sol (Supisol®), nisu utjecali na mikrobnu stabilnost proizvoda. Odsustvo patogenih mikroorganizama u analiziranim uzorcima potvrda je uređenog sustava sigurnosti hrane, poštivanja HACCP principa te kontinuiranog provođenja dobre proizvođačke i dobre higijenske prakse.

Abstract (english)

Objectives: The aim of this paper is to validate the shelf life of products with reduced salt con-tent and usage of salt substitution, given its microbiological stability.
Material and Metods: Microbiological analyzes were carried out on Kranjska Sausage, which are representative of a group of semi-finished sausage products. The control sample is the pro-duct produced according to the previous "classical" recipe. Ten packages of the control sample were analyzed immediately after vacuuming, after that in the middle of the declared shelf-life (35th day within the term), on the day of the expiration date (45 days from the date of production) and 65th day from the date of production. All of the above samples were analyzed two days after opening the packages and storing in the refrigerator at the prescribed temperature. In this way, the manner of consumption of the products declared on the packaging is validated (after opening it should be used within 2 days). Examination of Kranjska sausage with reduced salt content was done in the same way. The study included the search for the following microorga-nisms: aerobic mesophilic bacteria, Enterobacteriaceae, coagulase positive staphylococci / S. aureus, Salmonella spp., bacterium Listeria monocytogenes and sulphite-reducing clostridia. In the analysis of these parameters, methodology that was used was ISO methodology. In addition, organoleptic sampling was performed as well as chemical analysis of the amount of sodium.
Results: The study of microbial stability of products with reduced salt content was carried out through 140 microbiological analyzes. Salmonella, L. monocytogenes, and other micro-
organisms other than aerobic mesophilic bacteria have not been recorded in samples with redu-ced salt content and in control samples. According to the obtained values of aerobic mesophilic bacteria, three samples (4%) produced according to the "classical" recipe yield an acceptable result, while in five samples (7%) with a reduced salt content, the results of the analysis are interpreted as acceptable according to the provisions of the regulations. The analysis of all re-maining samples is satisfactory and no unsatisfactory result has been obtained. Conclusion: All analyzed samples are health-correct throughout the product's durability period. The reduced salt content in the product and the use of salt substitutes (Supisol®) did not affect the microbial stability of the product. The absence of pathogenic microorganisms in the analyzed samples confirms a well-established food safety system, adherence to the HACCP principle and the continuous implementation of good manufacturing and good hygienic practices.

• Keywords: mikrobna stabilnost; kobasičarski proizvodi; smanjeni udio soli; zamjena za sol; aerobne mezofilne bakterije.
• Keywords (english): microbial stability; sausage products; reduced salt content; salt substitution; aerobic mesophilic bacteria
• Language: croatian
• URN:NBN: urn:nbn:hr:178:772346
• Study programme: Title: Veterinary Medicine; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Public note: - ovim radom Lidija Zemljak stekla je titulu univ. mag. med. vet. - naziv studijskog programa: Higijena i tehnologija hrane životinjskog podrijetla - poslijediplomski specijalistički - sveučilišni
• Created on: 2021-03-03 09:41:32