Ispitivanje mogućnosti primene novih metoda za kontrolu upotrebe prirodnih i veštačkih boja kod proizvoda od mesa

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...