Influence of technological operation on decrease of concentration of ochratoxin A during processing of Slavonian kulenReportar como inadecuado




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MESO : The first Croatian meat journal, Vol.XVI No.3 May 2014. -

The aim of this study was to investigate the influence of specific technological operations smoking, fermentation, drying and ripening

on decrease of the concentration of ochratoxin A OTA in samples of Slavonian Kulen which was previously contaminated with ochratoxin A 75 μg kg-1. The samples of raw kulen were prepared according to the traditional processing procedures and divided in two groups referent and contaminated with OTA. Basic chemical composition, salt content, weight loss and OTA concentrations were determined in all processing stages before stuffing, after smoking, fermentation, drying and ripening as well as in raw materials for kulen production meat, salt and spices. OTA concentrations were determined by HPLC-FD method. OTA concentrations in raw stuffing 1.02 μg kg-1 originates from meat, red powder paprika spice and garlic, increased linearly during the processing to 2.41 μg kg-1 in referent samples and in samples contaminated with OTA to 175.82 μg kg-1. This increase in OTA concentrations are related to weight loss during processing and consequently with the decrease of moisture content in samples. OTA concentrations expressed on dry matter showed no increase during processing for both samples groups, from which it can be concluded that none technological operation neither its duration or concentration added substances had any impact on OTA concentration in both samples groups.

decrease of the concentration of OTA; Slavonski kulen; technological operations



Autor: Dragan Kovačević - ; Prehrambeno-tehnološki fakultet Osijek. Sveučilište J. J. Strossmayera u Osijeku, Zavod za prehrambene

Fuente: http://hrcak.srce.hr/



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