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Ochratoxin A reduction in meat sausages using processing methods practiced in households (CROSBI ID 204386)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Pleadin, Jelka ; Perši, Nina ; Kovačević, Dragan ; Vulić, Ana ; Frece, Jadranka ; Markov, Ksenija Ochratoxin A reduction in meat sausages using processing methods practiced in households // Food Additives & Contaminants Part B-Surveillance, 7 (2014), 4; 239-246. doi: 10.1080/19393210.2014.900119

Podaci o odgovornosti

Pleadin, Jelka ; Perši, Nina ; Kovačević, Dragan ; Vulić, Ana ; Frece, Jadranka ; Markov, Ksenija

engleski

Ochratoxin A reduction in meat sausages using processing methods practiced in households

The aim of this study was to investigate the possibilities of ochratoxin A (OTA) reduction in home-made meat products. Meat sausages (n = 50) produced from raw materials coming from pigs exposed to OTA-contaminated feed, were subject to common heat processes practiced in households (cooking, frying and baking). Concentrations of OTA in pre- and postprocessed products were quantified using a validated immunoassay method, enzyme-linked immunosorbent assay, and confirmed using a high-performance liquid chromatography with fluorescence detection. In line with the differences in recipes used and the degree of OTA accumulation in raw materials, OTA concentrations established in Mediterranean and roast sausages were lower than those found in liver and blood sausages. Baking of contaminated sausages at the temperatures of 190–220°C (for 60 min) resulted in significant reduction of OTA levels (75.8%), while 30-min cooking (at 100°C) and frying (at 170°C) proved to be significantly less effective (e.g. yielding OTA reductions of 7.4% and 12.6%, respectively). The results pointed out that despite high OTA stability, heat processes are capable of reducing its concentration in home-made meat products, depending on the processing modality used.

ochratoxin A; rReduction; meat sausages; cooking; frying and baking

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Podaci o izdanju

7 (4)

2014.

239-246

objavljeno

1939-3210

10.1080/19393210.2014.900119

Povezanost rada

Biotehnologija, Prehrambena tehnologija

Poveznice
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