prikaz prve stranice dokumenta MIKROBIOLOŠKA KONTROLA PROIZVODA OD MESA
  Download
PDF 1.15 MB
undergraduate thesis
MIKROBIOLOŠKA KONTROLA PROIZVODA OD MESA
2022. urn:nbn:hr:128:874909
Kružić, Dario
Karlovac University of Applied Sciences
The Department of Food Processing Technology

Cite this document

Kružić, D. (2022). MIKROBIOLOŠKA KONTROLA PROIZVODA OD MESA (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:874909

Kružić, Dario. "MIKROBIOLOŠKA KONTROLA PROIZVODA OD MESA." Undergraduate thesis, Karlovac University of Applied Sciences, 2022. https://urn.nsk.hr/urn:nbn:hr:128:874909

Kružić, Dario. "MIKROBIOLOŠKA KONTROLA PROIZVODA OD MESA." Undergraduate thesis, Karlovac University of Applied Sciences, 2022. https://urn.nsk.hr/urn:nbn:hr:128:874909

Kružić, D. (2022). 'MIKROBIOLOŠKA KONTROLA PROIZVODA OD MESA', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 16 February 2025, https://urn.nsk.hr/urn:nbn:hr:128:874909

Kružić D. MIKROBIOLOŠKA KONTROLA PROIZVODA OD MESA [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2022 [cited 2025 February 16] Available at: https://urn.nsk.hr/urn:nbn:hr:128:874909

D. Kružić, "MIKROBIOLOŠKA KONTROLA PROIZVODA OD MESA", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:128:874909

Please login to the repository to save this object to your list.
Metadata
TitleMIKROBIOLOŠKA KONTROLA PROIZVODA OD MESA
AuthorDario Kružić
MentorBojan Matijević (mentor)
MBZ: 278433
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2022-09-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mikroorganizmi sudjeluju u proizvodnji hrane, ali postoji i grupa mikroorganizama koja je kvari, narušavajući njezina nutritivna i senzorska svojstva. Uz mikroorganizme kvarenja mogu se pronaći i patogeni mikroorganizmi koji ugrožavaju zdravlje potrošača. Kako bi spriječili kvarenje i zaštitili potrošača potrebno je provesti mikrobiološku kontrolu hrane, pazeći pri tome na mikroorganizme indikatore koji su specifični za određenu grupu namirnica. Cilj ovoga rada bio je istražiti mikrobiološku ispravnost narezaka 6 različitih vrsta salama pakiranih u modificiranoj atmosferi i to nakon pakiranja i 85 dana čuvanja pri 4°C (istek roka trajnosti). Mikroorganizmi indikatori odabrani su prema Uredbi Komisije (EZ) br. 2073/2005 o mikrobiološkim kriterijima za hranu i Vodiču za mikrobiološke kriterije za hranu (2011). Svi testirani uzorci narezanih salama pakiranih u modificiranoj atmosferi udovoljavali su mikrobiološkim kriterijima, nije uočena niti jedna nesukladnost, nakon pakiranja i nakon 85 dana čuvanja.
Abstract (english)
Microorganisms engage in the production of food, however, there’s also a group of microorganisms that harm food by destroying its nutritional and sensory characteristics. Along with spoilage microorganisms, pathogenic microorganisms that pose a hazard to a consumer’s life can also be found. To prevent spoilage and protect the consumer, it is required to conduct microbiological control of food, minding the indicator microorganisms which are typical for a given category of food. This work aims to examine the microbiological accuracy of 6 different types of salami packaged in a modified atmosphere, after packaging and 85 days of preservation at 4°C (end of expiration date). Indicator microorganisms were selected according to Commission Regulation (EZ) no. 2073/2005 on microbiological criteria for food and the Guide for microbiological criteria for food (2011). After packaging and 85 days of preservation, there was no non-compliance observed and all tested samples of sliced salami packaged in a modified atmosphere satisfied the microbiological criteria.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:874909
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2022-11-17 08:28:40