Promjena mikrobne populacije tijekom proizvodnje suncokretove pogače

Toth, Zvonimir

prikaz prve stranice dokumenta Promjena mikrobne populacije tijekom proizvodnje suncokretove pogače

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professional thesis

Promjena mikrobne populacije tijekom proizvodnje suncokretove pogače

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:011733

Toth, Zvonimir

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food and Nutrition Research
Sub-department of Biology and Microbiology

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APA 6th Edition

Toth, Z. (2011). Promjena mikrobne populacije tijekom proizvodnje suncokretove pogače (Professional thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:011733

MLA 8th Edition

Toth, Zvonimir. "Promjena mikrobne populacije tijekom proizvodnje suncokretove pogače." Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:011733

Chicago 17th Edition

Harvard

Toth, Z. (2011). 'Promjena mikrobne populacije tijekom proizvodnje suncokretove pogače', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:011733

Vancouver

Toth Z. Promjena mikrobne populacije tijekom proizvodnje suncokretove pogače [Professional thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:011733

IEEE

Z. Toth, "Promjena mikrobne populacije tijekom proizvodnje suncokretove pogače", Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:011733

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:011733

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Title	Promjena mikrobne populacije tijekom proizvodnje suncokretove pogače
Title (english)	Changes of microbial population during sunflower meal production
Author	Zvonimir Toth
Mentor	Hrvoje Pavlović (mentor)
Committee member	Žaneta Ugarčić-Hardi
Committee member	Hrvoje Pavlović
Committee member	Tihomir Moslavac
Committee member	Marko Jukić
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food and Nutrition Research) (Sub-department of Biology and Microbiology) Osijek
Defense date and country	2011-02-03, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Food Microbiology
Abstract	Suncokretova pogača predstavlja važan sastojak krmnih smjesa koje se koriste u hranidbi životinja, a zbog visokog udjela proteina može se upotrijebiti i u prehrambenoj industriji, npr. pekarstvu i slično. Izolacijom proteina iz pogače, moguća je njihova primjena kao emulgatora i stabilizatora pjena. Cilj ovog rada je bio odrediti ukupni broj aerobnih, mezofilnih bakterija, bakterija porodice Enterobacteriaceae, sulfitoreducirajućih klostridija, bakterija roda Salmonella, plijesni i kvasaca u uzorcima sirovine, oljuštenom suncokretu i suncokretovoj pogači, prije i nakon čišćenja pogona. Istovremeno, tijekom tehnološkog procesa proizvodnje praćene su promjene vlage, aktiviteta vode i temperature. Vlaga i aktivitet vode u svim analiziranim uzorcima ne osigurava rast mikroorganizama. čišćenje pogona je, u najvećoj mjeri, smanjilo broj plijesni, kvasaca i bakterija porodice Enterobacteriaceae. Nije ustanovljena prisutnost plijesni vrste Aspergillus flavus. Nije ustanovljena prisutnost bakterija roda Salmonella niti sulfitoreducirajucih klostridija. Pri proizvodnji pogače potrebno je voditi brigu o higijenskim uvjetima tehnološkog procesa, mikrobnoj kontaminaciji i preživljavaju patogena.
Abstract (english)	Sunflower meal is an important ingredient of feed mixtures used in animal production. Since high protein amount, sunflower meal can be used in food industry for bread baking etc. Isolated proteins from sunflower meal can be used as emulgators or foam stabilizers. The aim of this study was to determine counts of aerobic, mesophilic bacteria, bacteria of Enterobacteriaceae family, sulphite reducing clostridia, yeasts and molds and the presence of Salmonella spp. in analyzed samples of sunflower seeds, dehulled sunflower seeds, and sunflower meal before and after cleaning process. Water content, water activity and temperature changes during production process were also determined. Moisture and water activity levels of all analyzed sunflower meal samples were unsupportive of microbial growth. Cleaning process reduces counts of fungi as well as presence of Enterobacteriaceae. No species of Aspergillus flavus, Salmonella or sulphite reducing bacteria were detected. For safe sunflower meal production hygienic conditions during production, microbial contamination and pathogen survival must be supervised.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:011733
Study programme	Title: Food Safety and Quality Study programme type: university Study level: postgraduate specialist Academic / professional title: sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane (sveučilišni/a specijalist/ specijalistica sigurnosti i kvalitete hrane)
Type of resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2015-12-21 10:43:48

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