prikaz prve stranice dokumenta Promjena mikrobne populacije tijekom proizvodnje suncokretove pogače
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professional thesis
Promjena mikrobne populacije tijekom proizvodnje suncokretove pogače
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

Cite this document

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

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

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

Toth, Z. (2011). 'Promjena mikrobne populacije tijekom proizvodnje suncokretove pogače', Professional thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 30 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:011733

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 September 30] Available at: https://urn.nsk.hr/urn:nbn:hr:109:011733

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

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Metadata
TitlePromjena mikrobne populacije tijekom proizvodnje suncokretove pogače
Title (english)Changes of microbial population during sunflower meal production
AuthorZvonimir Toth
MentorHrvoje Pavlović (mentor)
Committee memberŽaneta Ugarčić-Hardi
Committee memberHrvoje Pavlović
Committee memberTihomir Moslavac
Committee memberMarko Jukić
GranterJosip 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 country2011-02-03, 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)
Languagecroatian
URN:NBNurn:nbn:hr:109:011733
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2015-12-21 10:43:48