20.500.12556/DKUM-95713 Mikrobiološke spremembe pri zorenju in skladiščenju salam z znižano vsebnostjo nitritov iz mesa moderne pasme prašiča magistrsko delo Microbiological changes during the ripening and storage of reduced nitrite content salami made from meat of a modern lean pig breed Suhe fermentirane salame predstavljajo tradicionalne mesne izdelke, ki so občutljivi na mikrobiološko onesnaženje, kadar pogoji obdelave, skladiščenja ali transporta niso ustrezni. Za ohranjanje varnosti, barve in teksture salam se pri njihovi proizvodnji pogosto uporabljajo nitrati in nitriti, ki so sicer učinkoviti, vendar lahko pri prebavi vodijo do nastajanja potencialno kancerogenih N-nitrozaminov. V raziskavi smo preučevali vpliv različnih koncentracij nitritno-nitratne soli (100 % mesarske soli (110 ppm nitratov/nitritov), 50 % mesarske soli + 50 % kuhinjske soli (55 ppm nitratov/nitritov) ter 100 % kuhinjske soli (0 ppm nitratov/nitritov) na mikrobiološko stabilnost izdelkov, natančneje na rast izbranih mikroorganizmov (Staphylococcus aureus, Clostridium perfringens, Pseudomonas spp., mlečno-kislinske bakterije, Enterobacteriaceae, Listeria monocytogenes, Salmonella spp. in skupno število mikroorganizmov) med skladiščenjem pri 4 °C, 12 °C in 20 °C. Rezultati raziskave so pokazali, da je z zmanjšanjem dodane NNS pri proizvodnji salam mogoče ohraniti mikrobiološko varnost izdelkov, pod pogojem skrbnega nadzora ključnih tehnoloških parametrov, pri čemer se je temperatura izkazala za najpomembnejši dejavnik stabilnosti in varnosti izdelkov. Dry fermented sausages are traditional meat products which are highly susceptible to microbiological contamination if processing, storage, or transport conditions are inadequate. To ensure safety as well as the desirable colour and texture, nitrates and nitrites are commonly employed, however, their use may result in the formation of potentially carcinogenic N-nitrosamines. In this study, the impact of varying nitrite–nitrate salt concentrations on the microbiological stability of dry fermented sausages was investigated, namely 100% curing salt (110 ppm nitrates/nitrites), 50% curing salt + 50% table salt (55 ppm nitrates/nitrites), and 100% table salt (0 ppm nitrates/nitrites). The growth dynamics of Staphylococcus aureus, Clostridium perfringens, Pseudomonas spp., lactic acid bacteria, Enterobacteriaceae, Listeria monocytogenes, Salmonella spp. were specifically investigated. Their total viable count was also monitored during storage at 4 °C, 12 °C, and 20 °C. The findings indicate that reducing nitrite–nitrate salt levels in sausage production can preserve microbiological safety, provided that essential technological parameters are rigorously controlled. Among these, storage temperature emerged as the most critical determinant of product stability and safety. klobase nitrat nitrit agarji mikroorganizmi sausages nitrate nitrite agars microorganisms true true false R. Oreški Slovenski jezik Angleški jezik Magistrsko delo/naloga 2025-10-14 13:13:22 2025-11-26 15:00:19 2025-11-27 03:13:42 0000-00-00 00:00:00 2025 0 Maribor 0 Maribor 1 spletni vir (1 datoteka PDF (IX, 68, [1] str.)) 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 664.933:637.5.032:579.67(043)=163.6 258837251 MAG_Oreski_Rebeka_2025.pdf MAG_Oreski_Rebeka_2025.pdf 1 E458BE3E1B01782FD681FD697DE4107B 56d101ccab705068c970034b46d992a84c21c118a0c439e896b1a72f8bb87755 a43a728e-b4b0-11f0-852c-00155d000105 https://dk.um.si/Dokument.php?lang=slv&id=200256 Fakulteta za kmetijstvo in biosistemske vede 0 0 0