Mould contamination of Dalmatian and Istrian prosciutto as protected Croatian meat products (CROSBI ID 655487)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Zadravec, Manuela ; Vahčić, Nada ; Mitak, Mario ; Pleadin, Jelka
engleski
Mould contamination of Dalmatian and Istrian prosciutto as protected Croatian meat products
Studies have shown that mould species belonging to the Penicillium, Eurotium and Aspergillus genera can be isolated from dry-cured meat products produced in different countries. Growth of moulds may be beneficial for the development of their characteristic flavour and aroma due to the mould involvement into the degradation of lipids and proteins, and can also play a protective role against pathogenic or spoilage microorganisms. At the same time, moulds could be linked to the nascence of, and contamination with, potent contaminants such as mycotoxins and undesirable sensoric characteristics, such as taste and smell. The aim of this study was to identify the mycobiota on the surface of Dalmatian (n = 20) and Istrian (n= 35) prosciutto as products protected by geographical indication and designation of origin at the Croatian national level, respectively, and to investigate their influence on possible production of undesirable substances on the final product’s surface. Mould isolates were identified at a species level by defining their macroscopic and microscopic morphological characteristics. Molecular identification of mould isolated by polymerase chain reaction (PCR) was performed in order to verify the results of traditional identification methods. The most frequently isolated mycobiota were fungi of the Penicillium, Aspergillus and Eurotium genus. In isolated genus the growth of the species P. polonicum, P. citrinum, A. niger and A. versicolor are undesirable because of the possible mycotoxin production on the surface of prosciutto, which may significantly compromise their safety if the mould growth be uncontrolled. Also, the isolated species P. solitum can cause changes represented by the “phenol-defect” (the production of a phenol-like odour).
moulds, Dalmatian and Istrian prosciutto, protected meat products, contamination
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Podaci o prilogu
165-165.
2017.
objavljeno
Podaci o matičnoj publikaciji
Book of Abstracts of the 31st EFFoST International Conference
Sitges:
Podaci o skupu
31st EFFoST International Conference - Food Science and Technology Challenges for the 21st Century - Research to Progress Society
poster
13.11.2017-16.11.2017
Sitges, Španjolska