20.500.12556/DKUM-95559 Mikrobiološke spremembe pri zorenju in sladiščenju salam z znižano vsebnostjo nitritov iz mesa pasme krškopoljski prašič magistrsko delo Microbiological changes during ripening and storage of krškopolje pig sausages with a reduced nitrite content Proizvodnja suhih fermentiranih salam predstavlja eno najstarejših oblik konzerviranja mesa, ki temelji na procesu fermentacije in ustreznem zorenju. Ključni tehnološki aditivi, uporabljeni v procesu izdelave, so nitriti in nitrati, katerih vloga je večplastna – od zagotavljanja značilnih senzoričnih lastnosti izdelkov do inhibicije rasti neželenih mikroorganizmov. Kljub temu njihova uporaba v prehranski industriji že vrsto let vzbuja pozornost zaradi možne tvorbe nitrozaminov, ki so potencialno zdravju škodljive spojine. V raziskavi smo preučevali vpliv različnih koncentracij dodanega nitrita (0 %, 50 % in 100 %) na mikrobiološko časovno dinamiko pri shranjevanju fermentiranih salam iz mesa krškopoljskega prašiča. Analizirali smo prisotnost in rast izbranih skupin mikroorganizmov: Pseudomonas spp., Staphylococcus aureus, Clostridium perfringens, mlečnokislinskih bakterij, Enterobacteriaceae, Listeria monocytogenes, Salmonella spp. ter skupno število mikroorganizmov. Poleg tega smo ocenjevali tudi vpliv skladiščenja pri različnih temperaturah (4 °C, 12 °C in 20 °C) na mikrobiološke spremembe. Rezultati so pokazali, da je bilo število mikroorganizmov v večini vzorcev višje v salamah z nižjo vsebnostjo nitritov, vendar to ni bistveno vplivalo na mikrobiološko varnost in kakovost salam. Ugotovili smo tudi, da je bilo skupno število mikroorganizmov praviloma nižje pri salamah, hranjenih pri višjih temperaturah. The production of dry fermented sausages represents one of the oldest methods of meat preservation, based on the process of fermentation and subsequent ripening. The key technological additives used in the production process are nitrites and nitrates, whose role is multifaceted, from ensuring the characteristic sensory properties of the products to inhibiting the growth of undesirable microorganisms. Nevertheless, their use in the food industry has attracted attention for many years due to the potential formation of nitrosamines, which are compounds potentially harmful to human health. The presented research investigated the effect of different concentrations of added nitrate/nitrite (0%, 50%, and 100%) on the temporal microbiological dynamics during the storage of fermented sausages produced from Krškopolje pig meat. The presence and growth of the following microorganisms groups were analyzed: Pseudomonas spp., Staphylococcus aureus, Clostridium perfringens, lactic acid bacteria, Enterobacteriaceae, Listeria monocytogenes, Salmonella spp., and their total viable count. Additionally, the impact of storage at different temperatures (4 °C, 12 °C, and 20 °C) on microbiological changes was assessed. The results demonstrated that the microbial counts were generally higher in sausages with lower nitrite content; however, this did not significantly affect the microbiological safety and quality of the sausages. It was also observed that the total viable counts were generally lower in sausages stored at higher temperatures. klobase nitrat nitrit bakterije varnost hrane sausages nitrate nitrite bacteria food safety true true false L. Štebih Slovenski jezik Angleški jezik Magistrsko delo/naloga 2025-09-25 16:05:14 2025-12-01 09:49:00 2025-12-02 03:10:24 0000-00-00 00:00:00 2025 0 Maribor 0 Maribor 1 spletni vir (1 datoteka PDF (IX, 78, [1] str.)) 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.933:637.5.032:579.6(043)=163.6 255806979 MAG_Stebih_Laura_2025.pdf MAG_Stebih_Laura_2025.pdf 1 ED20E408E0A566BE5A59731F88BAE70F 040fbdc4b100372d6541bb75741eb20110054ddebf886449edaae30cf429adf4 0fa4be94-a8cc-11f0-97dd-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=199827 Fakulteta za kmetijstvo in biosistemske vede 0 0 0