| Autor: |
Pleadin, J., Vasilj, V., Lešić, T., Frece, J., Markov, K., Krešić, G., Vulić, A., Bogdanović, T., Zadravec, M., Vahčić, N. |
| Předmět: |
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| Zdroj: |
MESO; srp/kol2017, Vol. 19 Issue 4, p331-337, 7p |
| Abstrakt: |
The aim of this study was to investigate chemical composition and mycotoxins occurrence in traditional meat products (TMP) from the households of Bosnia and Herzegovina. During the period 2015-2016, in total 55 traditional meat products were sampled, of which 25 pork sausages, 15 mixed sausages produced from pork and beef, 7 pancetta and 8 samples of prosciutto. Basic chemical and fatty acids composition was determined by use of ISO methods, whereas mycotoxins aflatoxin B1 (AFB1) and ochratoxin A (OTA) levels were determined using immunoassay ELISA methods. The results showed variations in chemical parameters among the TMPs with significantly higher (p < 0.05) content of stearic acid and lower content of linoleic acid in the mixed meat sausages than in TMPs produced completely of pork. OTA was determined in 7 samples of different products with maximal level of 6.20 µg/kg, whereas AFB1 was determined in only one pork sausage with concentration slightly higher than the method limit of quantification (1.91 µg/kg). Mycotoxin contamination of TMP, especially by OTA, suggesting that to avoid such contamination, meat and meat products on households should be produced and processed under standardized and well-controlled conditions. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Supplemental Index |
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