Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima

Kostelac, Danijela

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master's thesis

Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima

Zagreb: University of Zagreb, Faculty of Agriculture, 2018. urn:nbn:hr:204:909760

Kostelac, Danijela

University of Zagreb
Faculty of Agriculture
Department of Animal Science and Technology

Cite this document

APA 6th Edition

Kostelac, D. (2018). Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:909760

MLA 8th Edition

Kostelac, Danijela. "Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima." Master's thesis, University of Zagreb, Faculty of Agriculture, 2018. https://urn.nsk.hr/urn:nbn:hr:204:909760

Chicago 17th Edition

Harvard

Kostelac, D. (2018). 'Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 18 April 2024, https://urn.nsk.hr/urn:nbn:hr:204:909760

Vancouver

Kostelac D. Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2018 [cited 2024 April 18] Available at: https://urn.nsk.hr/urn:nbn:hr:204:909760

IEEE

D. Kostelac, "Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:204:909760

Cite this item: https://urn.nsk.hr/urn:nbn:hr:204:909760

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Metadata

Title	Upotreba, kontrola i načini smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima
Title (english)	The use, control and reduction strategies for nitrates and nitrites in meat products
Author	Danijela Kostelac
Mentor	Ivica Kos (mentor)
Committee member	Ivica Kos (predsjednik povjerenstva)
Committee member	Krešimir Salajpal (član povjerenstva)
Committee member	Danijel Karolyi (član povjerenstva)
Granter	University of Zagreb Faculty of Agriculture (Department of Animal Science and Technology) Zagreb
Defense date and country	2018-07-05, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Agronomy
Abstract	Cilj ovog diplomskog rada bio je opisati upotrebu, kontrolu i načine smanjenja količine korištenih nitrata i nitrita u mesnim proizvodima. Nitrati i nitriti svrstani su u skupinu konzervansa, ali je njihova uloga u mesu i mesnim proizvodima višestruka i dodatno se ističe utjecaj na boju trajnih i toplinski obrađenih proizvoda, antioksidativno djelovanje, očuvanje arome i utjecaj na smanjenje aktiviteta vode. Nitrati i nitriti su najčešće dodani u kombinaciji s kuhinjskom soli (NaCl), pri čemu nitrati nemaju značajan utjecaj na meso i na rast bakterija, već moraju biti reducirani do nitrita pod posebnim uvjetima. Kao posljedica dodavanja nitrata i nitrita tijekom procesa prerade mesa, u reakciji nitrita s proteinima mesa mogu nastati kancerogeni i toksični spojevi N-nitrozamini. Zbog toga je upotreba i doziranje nitrata i nitrita ograničena pravilnicima pojedinih država ili asocijacija država. U novije vrijeme sve se više teži k smanjivanju količina korištenih nitrata i nitrita u mesnim proizvodima, a kao moguće alternative mogu se izdvojiti upotrebe hitozana, karmina, aromatskog i začinskog bilja, voća i povrća.
Abstract (english)	The aim of this master thesis was to describe the use, control and reduction strategies for nitrates and nitrites in meat products. Nitrates and nitrites are classified into a preservative group, but their role in meat and meat products is multifunctional and extended on the color of dry and heat-treated products, antioxidant activity, aroma preservation and the effect on reduction of water activity. Nitrates and nitrites are most commonly added in combination with salt (NaCl) where nitrates have no significant effect on meat and bacterial growth and must be reduced to nitrite under special conditions. Because of the addition of nitrates and nitrites during the meat processing process, nitrite reaction with meat proteins may result in carcinogenic and toxic N-nitrosamine compounds. Therefore, the use and dosage of nitrates and nitrites is limited by the regulations of individual states or associations of states. More recently, there is an increasing tendency to reduce the amount of nitrate and nitrite used in meat products, and many possible alternatives are proposed like the use of chitosan, carmine, aromatic and spice plants, fruits and vegetables.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:204:909760
Study programme	Title: Production and Processing of Meat Study programme type: university Study level: graduate Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa (magistar / magistra inženjer/inženjerka proizvodnje i prerade mesa)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository Faculty of Agriculture University of Zagreb
Created on	2018-07-23 06:44:32

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