Mikrobiološke promjene tijekom zrenja tradicionalnih fermentiranih kobasica

master's thesis

• Title (english): Microbiological changes during ripening of traditional fermentated sausage
• Author: Anita Martinelli
• Mentor: Lidija Kozačinski (mentor)
• Committee member: Lidija Kozačinski (predsjednik povjerenstva)
• Committee member: Bela Njari (član povjerenstva)
• Committee member: Danijel Karolyi (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Microbiology); Zagreb
• Defense date and country: 2017-07-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Zahvaljujući zemljopisnom položaju, prirodnim i klimatskim uvjetima u našoj se zemlji
proizvodi veliki broj tradicionalnih suhomesnatih i fermentiranih kobasičarskih proizvoda.
Uvjeti proizvodnje u domaćinstvima nisu uvijek strogo kontrolirani pa postoji mogućnost
kontaminacije mikroorganizmima tijekom proizvodnog procesa. Mikrobiološke promjene
koje nastaju tijekom zrenja mogu izravno utjecati na okus i kakvoću fermentiranih proizvoda,
kao i na ocjenu njihove mikrobiološke ispravnosti. U radu su opisani tehnološki procesi
proizvodnje tradicionalnih kobasica (kulen, suhe kobasice, istarska kobasica, konjska salama),
te su uspoređeni u literaturi dostupni rezultati mikrobioloških analiza. Prikazane su
mikrobiološke promjene, te sastav i svojstva autohtone mikrobne populacije koja utječe na
senzorička svojstva proizvoda, ali ima i utjecaja na patogenu mikrofloru. Neke patogene
bakterije kao što su Staphylococcus aureus, Listeria monocytogenes, Salmonella spp. i
Escherichia coli O157:H7 mogu preživjeti uvjete potrebne za proizvodnju tradicionalnih
kobasica te ugroziti sigurnost proizvoda.

Abstract (english)

Thanks to the geographical position, natural and climate conditions in our country we are able
to produces a large number of traditional sausage and fermented sausage products. The
conditions of production in households are not always strictly controlled and there is a
possibility by contamination of microorganisms during the production process.
Microbiological changes that arise during ripening can directly affect the taste and quality of
the fermented products as well at the evaluation of their microbiological safety. In this paper
is describe the technological processes of production of traditional sausages (kulen, dry
sausages, Istrian sausages, horse salami), and the results of microbiological analyzes available
in the literature. Also, this paper shows microbiological changes, as well as the composition
and properties of an autochthonous microbial population that affect the sensory properties of
the product but also have an effect on the pathogenic microflora. Some pathogenic bacteria
such as Staphylococcus aureus, Listeria monocytogenes, Salmonella spp., and Escherichia
coli O157: H7 can survive the conditions required for the production of traditional sausages
and endanger the safety of the product.

• Keywords: tradicionalne kobasice; mikrobiološke promjene; zdravstvena ispravnost
• Keywords (english): Traditional sausages; microbiological changes; health safety
• Language: croatian
• URN:NBN: urn:nbn:hr:204:468174
• Study programme: Title: Agroecology; Study programme type: university; Study level: graduate; Academic / professional title: magistar/ magistra inženjer/inženjerka agroekologija (magistar/ magistra inženjer/inženjerka agroekologija)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-07-28 09:44:07