Универзитет у Београду, Факултет ветеринарске медицине
Abstract
Kontrola upotrebe boja koje se kao aditivi danas široko koriste u proizvodnji
hrane ima veliki značaj za bezbednost i kvalitet proizvoda od mesa. Pored zakonskih
regulativa važnu ulogu imaju i analitičke metode za utvrđivanje prisustva i određivanje
količine boja. Cilj ove doktorske disertacije je bio da se razviju metode za istovremeno,
rutinsko određivanje više boja kod različitih proizvoda od mesa.
Analiza podataka iz literature pokazala je da ima malo analitičkih metoda za
određivanje boja u proizvodima od mesa, da referentna metoda obuhvata samo veštačke
boje, priprema uzoraka je, često, komplikovana i nepodesna za rutinski rad i da su
savremene analitičke metode tečne hromatografije primenjene za određivanje boja u
bezalkoholnim i alkoholnim pićima, konditirskim proizvodima, želeu, džemovima itd.,
ali ne i kod proizvoda od mesa.
Za ispitivanja su izrađivani eksperimentalni proizvodi od mesa (finousitnjena
barena kobasica - „pariska kobasica“ i konzerva od mesa u komadima - „kuvana
šunka“), i proizvodi od mesa sa tržišta iz navedenih grupa. Eksperimentalni proizvodi su
izrađivani u industrijskoj klanici i radionici Instituta za higijenu i tehnologiju mesa,
Beograd. Izrađeni su kontrolni proizvodi bez dodatih boja i proizvodi u koje su u toku
postupka izrade posebno dodavane boje Košenila, Ponso 4R i Alura crvena AC.
U toku ispitivanja proizvoda od mesa korišćene su hemijske i fizičko-hemijske
metode: (određivanje sadržaja azota (proteina): SRPS ISO 937:192, određivanje
sadržaja slobodne masti: SRPS ISO 1444:1998, određivanje sadržaja vlage: SRPS ISO
1442:1998, određivanje sadržaja ukupnog pepela: SRPS ISO 936:1999 i određivanje
pH vrednosti: SRPS ISO 2917:2004), senzorna ispitivanja boje preseka proizvoda,
ujednačenosti boje preseka i postojanost boje 10 minuta nakon narezivanja
(kvantitativna deskriptivna analiza, zasnovana na metodi SRPS ISO 6564:2001 i SRPS
ISO 6658:2001), originalna metoda visokoefikasne tečne hromatografije sa
fotodiodnom detekcijom (HPLC – PDA) sa prethodnim izolovanjem boja iz uzorka ubrzanom ekstrakcijom na visokom pritisku i temperaturi i merenje boje preseka
proizvoda CIE L*a*b kolorimetrijom...Proper control of dyes that are widely used as food additives in production of
foodstuffs is of considerable significance for safety and quality of meat products.
Besides the adoption of legislative regulating this area, analytical methods for
qualitative and quantitative determination of dyes also play an important role. The aim
of this Doctoral dissertation was to develop routine analytical methods for simultaneous
determination of multiple dyes in various meat products. Review of available literature showed that the number of analytical methods for
determination of dyes in meat products is scarce, while the current reference method is
intended for artificial dyes only. Furthermore, sample preparation techniques are often
tedious and time-consuming, while available modern liquid chromatographic methods
are mainly focused on dyes determination in alcoholic and non-alcoholic beverages,
confectionary products, jellies, marmalades, etc., as opposed to availability of such
methods applicable to meat products. For the purposes of investigations, experimental meat products were
manufactured (finely grinded cooked sausage – “Parisian sausage” and chopped meat
products – “cooked ham”), and a number of products of the same type were obtained
from the retail as well. Manufacturing took place in industrial slaughterhouse and within
the facilities of the Institute of meat hygiene and technology, Belgrade. Two types of
products were made – control batches without addition of dyes and experimental
batches – products with addition of the following dyes: Cochineal, Ponceau 4R and
Allura red AC. The following chemical and physico-chemical methods were used during the
experiments: (determination of nitrogen (protein) content SRPS ISO 937:192,
determination of free fats content: SRPS ISO 1444:1998, determination of moisture content: SRPS ISO 1442:1998, determination of total ash content: SRPS ISO 936:1999
and determination of pH: SRPS ISO 2917:2004), sensory investigations of cut-surface
color, consistency of cut-surface color and color stability ten minutes after slicing
(quantitative descriptive test based on the methods SRPS ISO 6564:2001 and SRPS ISO
6658:2001), original liquid chromatographic method with photodiode array detection
(HPLC – PDA) with dyes isolation from the sample using accelerated solvent extraction
under high pressure and high temperature and color measuring of products’ cut-surface
using CIE L*a*b colorimetry..