Željka Cvrtila

Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y

The influence of the bacteriocinogenic culture Lactobacillus sakei (10(5)/g) and semi-purified bacteriocin mesenterocin Y (2560AU/kg) on the safety and quality of traditional Croatian fermented sausages was investigated. The addition of Lb. sakei and/or mesenterocin Y reduced microbial counts (P<0.05) in the final products. After 28 days of ripening, coagulase-negative cocci decreased 1.5-2.0log, yeasts 1.2-1.4log and enterococci 1.7-2.7log. In the case of the addition of Lb. sakei, the lactic acid bacteria count was significantly (P<0.05) higher at day 7 of ripening, and was accompanied by a lower pH and a higher amount of lactic acid (P<0.05). In the final product the amount of acetic acid was significantly lower. More intensive proteolysis and an increase in ammonia content were found at the beginning of fermentation, and in the second phase of ripening in the control samples, respectively. The free fatty acid concentration was significantly lower during the entire ripening process compared to the control (P<0.05). Semi-purified mesenterocin Y did not affect the sensory properties of the sausages, whilst the addition of Lb. sakei enhanced them.

The hygiene and quality of hare meat (Lepus europaeus Pallas) from Eastern Croatia

This research was conducted over two seasons (winter and spring) and comprised a total of 71 samples of hares shot in the eastern region of Croatia, and was aimed at examining the quality and hygiene of the meat. The degree of usefulness in relation to the total average weight of the shot hares was 66.54%. Chemical tests showed that the average amount of water in the meat of the hares amounted to 75.34%, protein 23.19%, fats 1.12% and ash 1.16%. Of the 71 samples examined, as many as 44 (61.97%) did not meet the requirements of the rules on microbiological food standards, of which in 19 samples (26.76%) this was due to the high level of aerobic mezophilic bacteria/g, 2 samples (2.82%) contained Staphylococcus aureus/g, and 37 samples (52.11%) were not satisfactory because they contained enterobacteria/g. In terms of heavy metals in kidney and meat samples, 17 (23.94%) did not meet the provisions of the rules on toxins, metals, metaloids and other harmful substances which may be found in food. Of these 15 kidney samples (88.24%) contained cadmium, and 2 samples (11.76%) mercury in amounts greater than the permitted concentration. Tests on liver samples from the hares (n=71) did not show organophosphorus pesticides, nor organochlorinated pesticides or polychlorinated biphenyls.

Blood lipids and fatty acid composition of abdominal fat in castrated and intact male common pheasant (Colchicus colchicus)

The study was undertaken to examine the effects of castration on plasma lipids and on the fatty acid profile of abdominal fat in male pheasants. Thirty pheasants reared in a commercial pheasantry were included in the experiment. Half the pheasants were castrated at 8 weeks of age and the other half underwent sham surgery at the same age. Plasma levels of triglycerides and high density lipoproteins (HDL) were significantly higher in the castrated pheasants. Values for cholesterol tended to be higher in castrated pheasants although without statistical significance. The fatty acid content of the abdominal fat from castrated and intact pheasants were primarily composed of oleic acid (42.58%–40.33%), followed by palmitic acid (25.25%–27.33%), linoleic (14.05%–12.65%) and stearic acid (8.95%–9.40%). Castration also significantly influenced the fatty acid composition of abdominal fat. Compared to the intact pheasants, the fatty acid content of abdominal fat from castrated pheasants contained higher values for saturated fatty acids (SFA) and lower values for unsaturated fatty acids (UFA), unsaturated to saturated fatty acids ratio (UFA/SFA) and polyunsaturated to saturated fatty acids ratio (PUFA/SFA).

Influence of protective cultures on Listeria monocytogenes in fermented sausages : a review

Within the concept of protective technologies in the production of fermented sausages, in addition to known hurdles such as nitrites, NaCl, low water activity and low pH, of great importance is also the biopreservation procedure. This procedure involves the use of lactic acid bacteria, their metabolites and protective substances for the purpose of achieving antagonistic effect on the undesirable microflora. The importance of biopreservation is optimally manifested in the bacteriostatic and/or bactericidal action of protective cultures and bacteriocins on L. monocytogenes in various foods, including fermented sausages. Biopreservation is an additional factor in the production of safer food, but it alone can not warrant microbiological safety, and in order to have purport and effect, this method must be a superstructure to good manufacturing and good hygienic practice.

The chemical composition of the meat of fat dormice ( Glis glis L.)

The fat dormouse (Glis glis) is a traditional game species in the Republic of Croatia. Although today the fat dormouse is not frequently caught as game, it is still a source of animal protein in human nutrition in certain rural areas of Croatia. In this paper the chemical analysis of fat dormouse meat is presented. The average values for the quantity of water, fat, protein and ash in dormouse meat are comparable with the chemical composition of the meat of rabbits and brown hares, except for the important fact that rabbit and hare meat contains a greater quantity of fat on average. According to our results, the meat of fat dormice can be categorised as dietary food, characterised by a small percentage of fat (mean 2.83%) and a high amount of protein (mean 21.01%).

Ambalaža za pakiranje hrane životinjskog podrijetla

Ambalaža za pakiranje hrane animalnog podrijetla treba imati zastitnu, skladisno-transportnu, prodajnu i uporabnu funkciju. Kvalitetna ambalaža s