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Vulić, Ana; Lešić, Tina; Dergestin Bačun, Lidija; Dugonjić Odak, Zrinka; Pleadin, Jelka; Kudumija, Nina
Veterinarska stanica, 2024, Volume: 55, Issue: 2Journal Article, Paper
Sorbinska kiselina i njezine soli, kalijev i kalcijev sorbat prehrambeni su aditivi, odnosno konzervansi s antimikrobnim djelovanjem koji inhibicijski djeluju na plijesni i kvasce, ali i na neke bakterije. Sorbinska kiselina, zbog navedenih svojstava, ima široku primjenu uprehrambenoj industriji, a naročito za konzerviranje mliječnih proizvoda, slastičarskih i pekarskih proizvoda, majoneza, namaza, suhog voća, vina te za površinsku obradu prerađenih mesnih proizvoda. Mehanizan antimikrobnog djelovanja sorbata još nije u potpunosti istražen. Preporučeni dnevni unos sorbinske kiseline iznosi 25 mg/kg tjelesne mase te se smatra najmanje tosičnim konzervansom, iako u kombinaciji s drugim aditivima može stvarati spojeve štetne za zdravlje. Kako bi se utvrdilo moguće prekoračenja najveće dopuštene količine (NDK) sorbinske kiseline u proizvodima životinjskog podrijetla, tijekom petogodišnjeg razdoblja (2018. - 2022.) s hrvatskog tržišta prikupljeno je i analizirano 725 uzoraka, od čega 445 uzoraka mliječnih proizvoda i 280 uzoraka mesnih proizvoda. Od ukupnog broja uzoraka, sorbinska kiselina detektirana je u 37 uzoraka. Količina sorbinske kiseline u mesnim proizvodima kretala se u rasponu 6-73 mg/kg te u mliječnim proizvodima 6-797 mg/kg. U niti jednom od analiziranih uzoraka nije određena količina ovog aditiva veća od NDK definirane zakonodavstvom. Međutim, u cilju zaštite zdravlja potrošača nužna je daljnja sustavna kontrola ovog prehrambenih aditiva. Sorbic acid and its salts, potassium and calcium sorbate are food additives, i.e., preservatives, that have an antimicrobial, inhibitory effect on moulds and yeasts, but also on certain bacteria. Due to the above-mentioned properties, sorbic acid is widely used in the food industry, especially for the preservation of dairy products, confectionery and bakery products, mayonnaise, spreads, dried fruit, wine, and for the surface treatment of processed meat products. The mechanism of antimicrobial action of sorbate has not yet been fully elucidated. The recommended daily intake for sorbic acid is 25 mg/kg of body weight and is considered the least toxic preservative, although in combination with other additives it can create compounds harmful to human health. In order to determine possible exceedances of the maximum permissible limit (MRL) of sorbic acid in food of animal origin, over a five-year period (2018–2022), 725 samples (445 dairy and 280 meat products) were obtained from the Croatian market and analysed. Sorbic acid was detected in 37 of the 725 samples analysed. The content of sorbic acid in meat products ranged from 6–73 mg/kg and in dairy products from 6–797 mg/kg. None of the analysed samples exceeded the MRL defined by the legislation. However, in order to protect consumer health, further systematic control of this food additive is necessary.
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