| Sažetak | Plodovi industrijske rajčice prerađuju se primjenom visokih temperatura u sok, koncentrat, kečap i različite paste, te se suše i često usitnjavaju mljevenjem. Kečap je jedna od najzastupljenijih prerađevina industrijske rajčice. Na hrvatskom tržištu nalaze se proizvodi različitih proizvođača, a uzorkovanje, kontrola i obrada rezultata propisana je zakonskom regulativom. Obaveze laboratorija za kontrolu kvalitete su: pripremiti uzorak za provedbu istraživanja, provoditi analize sukladno integriranim sustavima upravljanja (ISO 9001, HACCP-Codex Alimentarius, IFS Food, ISO 14001, ISO 27001, ISO 50001, Kosher), te utvrditi zdravstvenu ispravnost sirovina i gotovih proizvoda. Laboratorij obavlja određena ispitivanja mjernim uređajima, koji su umjereni ili ovjereni i imaju sljedivost, te mora imati odgovarajuću opremu i pribor potreban za ispitivanje.
Cilj ovog rada bio je utvrditi razlike u količini nutrijenata u analiziranim uzorcima kečapa različitih proizvođača (Dijamant, Heinz, McDonald's, Polimark). U svrhu utvrđivanja kemijskog sastava, provedene su analize sadržaja vode (%), sadržaja suhe tvari (%), konzistencije (cm/30s), pH-vrijednosti, gustoće (g/cm3), sadržaja soli NaCl (%), ukupne kiselosti (%) i količine šećera (°Brix). Prema dobivenim rezultatima osnovnog kemijskog sastava utvrđene su značajne razlike između uzoraka kečapa različitih proizvođača. Najveći sadržaj suhe tvari (33,6 %), topljive suhe tvari (32,0 %), NaCl (2,45 %), a ujedno i najmanja konzistencija (2,2 cm/30s), utvrđena je u uzorku K3 (McDonald's), dok je istovremeno najveći sadržaj vode (79,0 %) određen u uzorku K4 (Polimark). Rezultati mikrobioloških analiza pokazali su da su svi uzorci zadovoljavajući, odnosno nije utvrđena prisutnost mikroorganizama i patogena ni u jednom analiziranom uzorku.
Iz provedenih analiza može se zaključiti da se svi uzorci blagog kečapa značajno razlikuju, no i dalje udovoljavaju zahtjevima tržišta prema pravilniku o mikrobiološkim kriterijima za hranu, te uredbama komisije EU br. 543/2011. |
| Sažetak (engleski) | Industrial tomato fruits are often processed using high temperatures into juice, concentrate, ketchup and different pastes. Ketchup is one of the most common product of industrial tomato. On Croatian market different tomato products are available, while sampling, controlling and processing of results are prescribed by the legal regulations. Obligations of quality control laboratories are: sample preparation, analysis conducting according to the management systems (ISO 9001, HACCP – Codex Alimentarius, IFS Food, ISO 14001, ISO 27001, ISO 50001, Kosher) and to determine the safety of raw materials and final products. Laboratory performs measurement tests, which are moderate or verified and have traceability. The laboratory performs certain tests with measuring devices which are verified, have traceability and appropriate equipment and accessories required for analysis.
The aim of this study was to determine the differences in the nutrient composition between analyzed ketchup samples of different manufactures (Dijamant, Heinz, McDonald's, Polimark). To determine the chemical composition following analyzes were carried out: water content (%), dry matter content (%), consistency (cm/30s), pH value, density (g/cm3), salt content NaCl (%), total acidity (%), total soluble solids (°Brix). According to the obtained results, significant differences between different analyzed ketchup samples were determined. The highest dry matter content (33.6 %), total soluble solids (32.0 %), NaCl (2.45 %) and the lowest consistency (2.2 cm/30s) was determined in sample K3 (McDonald's) while the highest water content (79.0 %) was determined in sample K4 (Polimark). Results of microbiological analyzes have shown that all samples are satisfactory, therefore no microorganisms or patogens have been found.
Based on conducted analysis can be concluded that all mild ketchup samples are significantly different, but still satisfy the market, according to the rules of microbiological food criteria and EU commission regulations no. 543/2011. |
