TY  - JOUR
AU  - Rašeta, Mladen
AU  - Branković-Lazić, Ivana
AU  - Mrdović, Boris
AU  - Baltić, Branislav
AU  - Becskei, Zsolt
AU  - Đorđević, Vesna
PY  - 2019
UR  - https://vet-erinar.vet.bg.ac.rs/handle/123456789/2759
AB  - Sterilization is a physical method of food preservation that, through high temperature over 100°C which destroys microorganisms and inactivates tissue enzymes. Safety and shelf-life of the canned liver pate (75 and 150 grams) is ensured with deter-mined Fo values ≥ 3. Commercial sterility was achieved, but treatment intensity was too high (Fo=12,07−15,93 and Fo=9,71−13,17)  thus reduced the nutritional value of the food (Co=111−160 and Co=123−180). Based on the measurements, under defi ned heat treat-ment conditions (20’ heating time and 121.1° C autoclave medium under 2.5 bar pressure followed by 20−25’ cooling time) it is sug-gested that eff ective sterilization should be reduced by 5 and 10 minutes, respectively. This way the safety of the product would not be compromised, negative impact of heat on the nutritional value would be reduced, whereby production effi  ciency would be increased and energy consumption would be reduced.
AB  - Sterilizacija je fizički metod konzervisanja hrane, koji delovanjem temperature preko 100°C uništava mikroorganizme i inaktivira tkivne enzime. Bezbednost i održivost jetrene paštete u konzervi (pakovanja 75g i 150g) je osigurana utvrđivanjem Fo
vrednosti, koja mora da bude iznad 3. Pri proveri režima sterilizacije utvrđen je tretman intenzivniji od potrebnog (Fo=12,07−15,93
and Fo=9,71−13,17) koji je osiguravao bezbednost proizvoda, ali je imao za posledicu smanjenje biološke vrednosti (Co=111−160
and Co=123−180). Na osnovu sprovedenih merenja i u skladu sa definisanim uslovima sterilizacije (20’ zagrevanja do dostizanja efektivne temperature sterilizacije od 121,1°C i pritiska autoklava 2,5 bar-a, efektivno vreme sterilizacije 35−50’ i vreme hlađenja 20−25’)
predlaže se smanjenje efektivnog vremena sterilizacije za 5−10 minuta. Time bezbednost proizvoda nije ugrožena, dok se smanjuje
negativni uticaj na biološku vrednost, pri čemu se povećava efikasnost proizvodnje uz smanjenje utroška energije
PB  - Institute of Meat Hygiene and Technology, Belgrade
T2  - Meat Technology
T1  - Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety
VL  - 60
SP  - 97
EP  - 105
DO  - 10.18485/meattech.2019.60.2.4
ER  - 

@article{
author = "Rašeta, Mladen and Branković-Lazić, Ivana and Mrdović, Boris and Baltić, Branislav and Becskei, Zsolt and Đorđević, Vesna",
year = "2019",
abstract = "Sterilization is a physical method of food preservation that, through high temperature over 100°C which destroys microorganisms and inactivates tissue enzymes. Safety and shelf-life of the canned liver pate (75 and 150 grams) is ensured with deter-mined Fo values ≥ 3. Commercial sterility was achieved, but treatment intensity was too high (Fo=12,07−15,93 and Fo=9,71−13,17)  thus reduced the nutritional value of the food (Co=111−160 and Co=123−180). Based on the measurements, under defi ned heat treat-ment conditions (20’ heating time and 121.1° C autoclave medium under 2.5 bar pressure followed by 20−25’ cooling time) it is sug-gested that eff ective sterilization should be reduced by 5 and 10 minutes, respectively. This way the safety of the product would not be compromised, negative impact of heat on the nutritional value would be reduced, whereby production effi  ciency would be increased and energy consumption would be reduced., Sterilizacija je fizički metod konzervisanja hrane, koji delovanjem temperature preko 100°C uništava mikroorganizme i inaktivira tkivne enzime. Bezbednost i održivost jetrene paštete u konzervi (pakovanja 75g i 150g) je osigurana utvrđivanjem Fo
vrednosti, koja mora da bude iznad 3. Pri proveri režima sterilizacije utvrđen je tretman intenzivniji od potrebnog (Fo=12,07−15,93
and Fo=9,71−13,17) koji je osiguravao bezbednost proizvoda, ali je imao za posledicu smanjenje biološke vrednosti (Co=111−160
and Co=123−180). Na osnovu sprovedenih merenja i u skladu sa definisanim uslovima sterilizacije (20’ zagrevanja do dostizanja efektivne temperature sterilizacije od 121,1°C i pritiska autoklava 2,5 bar-a, efektivno vreme sterilizacije 35−50’ i vreme hlađenja 20−25’)
predlaže se smanjenje efektivnog vremena sterilizacije za 5−10 minuta. Time bezbednost proizvoda nije ugrožena, dok se smanjuje
negativni uticaj na biološku vrednost, pri čemu se povećava efikasnost proizvodnje uz smanjenje utroška energije",
publisher = "Institute of Meat Hygiene and Technology, Belgrade",
journal = "Meat Technology",
title = "Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety",
volume = "60",
pages = "97-105",
doi = "10.18485/meattech.2019.60.2.4"
}

Rašeta, M., Branković-Lazić, I., Mrdović, B., Baltić, B., Becskei, Z.,& Đorđević, V.. (2019). Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety. in Meat Technology
Institute of Meat Hygiene and Technology, Belgrade., 60, 97-105.
https://doi.org/10.18485/meattech.2019.60.2.4

Rašeta M, Branković-Lazić I, Mrdović B, Baltić B, Becskei Z, Đorđević V. Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety. in Meat Technology. 2019;60:97-105.
doi:10.18485/meattech.2019.60.2.4 .

Rašeta, Mladen, Branković-Lazić, Ivana, Mrdović, Boris, Baltić, Branislav, Becskei, Zsolt, Đorđević, Vesna, "Optimization of liver pate sterilization from the aspect of preserving nutritional value and ensuring food safety" in Meat Technology, 60 (2019):97-105,
https://doi.org/10.18485/meattech.2019.60.2.4 . .