Skopsko Naučno Društvo

Kolegij Filozofskog Fakulteta u Skoplju, koji je osnovan 1920., inicirao je osnivanje "Skopskog Naučnog Društva" pri Fakultetu, dvije god. kasnije, a koje je uzelo na sebe zadatak: "da svestrano proučava Južnu Srbiju povijesno, arheološki, literarno-lingvistički, etnografski, antropološki, pravno, ekonomski, socijalno, geografski, geolološki, botanički, zoološki itd.

FUNCTIONAL MEAT PRODUCTS

Industrija mesa je jedna od najvažnijih grana prehrambene industrije, koja zahtijeva kontinuirano uvođenje novih proizvoda, bilo zbog zahtjeva tržišta, bilo zbog pritisaka konkurencije u sektoru. Razvoj funkcionalne hrane je doveo do ispitivanja uticaja i ugradnje jednog ili više sastojaka sa funkcionalnim djelovanjem u različite vrste prehrambenih proizvoda, u okviru čega meso i proizvodi od mesa zaslužuju posebnu pažnju. Ova vrsta istraživanja i lansiranje novih proizvoda su usmjereni u pravcu pružanja zdrave alternative proizvodima, koji su često bili označeni kao uzrok nastanka različitih vrsta bolesti. Na pojavu lošeg mišljenja o mesu uglavnom utiču visoki sadržaja masti, posebno zasićenih masnih kiselina, holesterola i sa njima povezani razvoj kardiovaskularnih bolesti, nekih vrstama raka, gojaznosti i dr. Tokom brojnih istraživanjima, autori su nastojali da promijene dosadašnji imidž mesa i proizvoda od mesa kao tradicionalnih proizvoda, koji nisu najbolji po zdravlje ljudi, u novi imidž proizvoda sa veoma povoljnim djelovanjem na zdravlje. To je posljedica više faktora koji djeluju u istom pravcu: dodavanje ili eliminisanje ili smanjenje količine dodatih sastojaka. Ovaj članak predstavlja pregled radova objavljenih u posljednjih nekoliko godina na temu mogućnosti razvoja novih proizvoda u ovom sektoru, pri čemu se posebno analiziraju promjene koje su se desile u tradicionalnoj industriji mesa pod uticajem najnovijih istraživanja u oblasti dizajna i proizvodnje funkcionalne hrane.The meat industry is one of the most important branches of food industry, which requires continuous introduction of new products, whether due to market demand, either due to the pressures of competition in the sector. The development of functional foods has led to testing of the influence of one or more ingredients with functional activity and their addition in different types of food products, under which meat and meat products deserve special attention. This type of research and new product launches are directed towards providing a healthy alternative products, for those which were often identified as the cause of the different types of diseases. The occurrence of bad image of meat mainly affect the high fat content, especially saturated fat, cholesterol and related cardiovascular disease, some cancers, obesity and others.During numerous studies, the authors have tried to change the current image of meat and meat products as well as traditional products, which are not the best for human health, the new image products with favorable effects on health. This is due to several factors that act in the same direction: adding or eliminate or decrease quantity of added ingredients. This article presents an overview of papers published in recent years on new product development opportunities in this sector, with particular analysis of changes that have taken place in the traditional meat industry affected by the latest research in the field of design and production of functional foods

FUNCTIONAL MEAT PRODUCTS

Industrija mesa je jedna od najvažnijih grana prehrambene industrije, koja zahtijeva kontinuirano uvođenje novih proizvoda, bilo zbog zahtjeva tržišta, bilo zbog pritisaka konkurencije u sektoru. Razvoj funkcionalne hrane je doveo do ispitivanja uticaja i ugradnje jednog ili više sastojaka sa funkcionalnim djelovanjem u različite vrste prehrambenih proizvoda, u okviru čega meso i proizvodi od mesa zaslužuju posebnu pažnju. Ova vrsta istraživanja i lansiranje novih proizvoda su usmjereni u pravcu pružanja zdrave alternative proizvodima, koji su često bili označeni kao uzrok nastanka različitih vrsta bolesti. Na pojavu lošeg mišljenja o mesu uglavnom utiču visoki sadržaja masti, posebno zasićenih masnih kiselina, holesterola i sa njima povezani razvoj kardiovaskularnih bolesti, nekih vrstama raka, gojaznosti i dr. Tokom brojnih istraživanjima, autori su nastojali da promijene dosadašnji imidž mesa i proizvoda od mesa kao tradicionalnih proizvoda, koji nisu najbolji po zdravlje ljudi, u novi imidž proizvoda sa veoma povoljnim djelovanjem na zdravlje. To je posljedica više faktora koji djeluju u istom pravcu: dodavanje ili eliminisanje ili smanjenje količine dodatih sastojaka. Ovaj članak predstavlja pregled radova objavljenih u posljednjih nekoliko godina na temu mogućnosti razvoja novih proizvoda u ovom sektoru, pri čemu se posebno analiziraju promjene koje su se desile u tradicionalnoj industriji mesa pod uticajem najnovijih istraživanja u oblasti dizajna i proizvodnje funkcionalne hrane.The meat industry is one of the most important branches of food industry, which requires continuous introduction of new products, whether due to market demand, either due to the pressures of competition in the sector. The development of functional foods has led to testing of the influence of one or more ingredients with functional activity and their addition in different types of food products, under which meat and meat products deserve special attention. This type of research and new product launches are directed towards providing a healthy alternative products, for those which were often identified as the cause of the different types of diseases. The occurrence of bad image of meat mainly affect the high fat content, especially saturated fat, cholesterol and related cardiovascular disease, some cancers, obesity and others.During numerous studies, the authors have tried to change the current image of meat and meat products as well as traditional products, which are not the best for human health, the new image products with favorable effects on health. This is due to several factors that act in the same direction: adding or eliminate or decrease quantity of added ingredients. This article presents an overview of papers published in recent years on new product development opportunities in this sector, with particular analysis of changes that have taken place in the traditional meat industry affected by the latest research in the field of design and production of functional foods

PROMJENE PROTEINA U TOKU SMRZAVANJA I SKLADI

Smrzavanje je jedan od najstarijih i najčešće korištenih postupaka konzervisanjamesa. Pored brojnih prednosti korištenja ovog načina konzervisanja, postupci smrzavanjamogu negativno uticati na formiranje određenih svojstava smrznutog mesa iproizvoda od mesa. Treba naglasiti da su negativni uticaji tokom smrzavanja i skladištenjamesa skoro zanemarivi u poređenju sa pozitivnim učincima.U toku smrzavanja i skladištenja proizvoda u smrznutom stanju, u proizvodu se odvijajurazličite hemijske promjene sastojaka, koje dovode do destabilizacije proteinskihgelova i emulzija i povećanog otpuštanja vode iz proizvoda tokom odmrzavanja.Najznačajnije promjene proteina u toku smrzavanja i skladištenja smrznutih proizvodasu denaturacija, oksidacija, kao i modifikacija aminokiselinskog lanca, formiranjeproteinskih polimera, smanjenje rastvorljivosti proteina, povećanje proteolitičkeaktivnosti, agregacija ili fragmentacija proteina, povećanje koncentracije karbonila.Navedene promjene povezane su sa smanjenjem funkcionalnih svojstava proteina ismanjenjem kvaliteta mesa i proizvoda od mesa nakon odmrzavanja.U ovom radu je analizirana literatura sa ciljem da se sistematizuje znanje o promjenamaproteina koje se dešavaju tokom smrzavanja i skladištenja mesa i proizvoda odmesa u smrznutom stanju i da se najnovije informacije iz ove oblasti prikažu stručnjacimau naučnim institucijama i praksi

INFLUENCE OF TEMPERATURE AND HEAT TREATMENT PROCEDURE ON THE CHANGE OF TECHNOLOGICAL PROPERTIES OF MEAT

Meso je veoma bitna namirnica u ishrani ljudi zbog svojih nutritivno vrijednih sastojaka. Gotovo svi proizvodi od mesa se na neki način toplotno obrađuju kako bi se postigle željene senzorne i nutritivne osobine, kao i zadovoljili kriterijumi po pitanju mikrobiološke stabilnosti i bezbijednosti proizvoda. Najčešća su dva tipa toplotne obrade u industrijskim uslovima, a to su toplotna obrada kuvanjem na atmosferskom pritisku ili vakumu i suva toplotna obrada pečenjem. Stoga ovaj rad ima za cilj dati kratak pregled najnovijih dostignuća u pogledu uticaja tehnoloških parametara tokom toplotne obrade u prvom planu visine temperature u centru uzorka i razlučitih postupaka toplotne obrade (kuvanjem i pečenjem) na promjene na proteinima, boji mesa, reološkim osobinama mesa, pH mesa, sposobnosti vezivanja vode, hemijskim osobinama i senzornim osobinama mesa.Meat is a very important food in the diet of people, due to its valuable nutritional ingredients. Almost all of the meat products are somehow heat treated to achieve the desired sensory and nutritional properties, as well as meet the criteria in terms of microbial stability and safety of the product. The most common are the two types of heat treatment in industrial conditions, such as heat treatment by cooking at atmospheric pressure or vacuum and dry heat treatment by roasting. Therefore, goal of this paper is to give a brief overview of the latest developments, regarding the influence of technological parameters during thermal processing of meat. Temperature level in the center of the sample and different thermal treatment procedures (cooking and roasting) were monitored in terms of impact on the protein’s structure changes, meat color, rheological properties of meat, meat pH, water holding capacity, chemical properties and organoleptic characteristics of meat

Mechanical and magnetic properties of composite materials with polymer matrix

Many of modern technologies require materials with unusual combinations of properties that cannot be met by the conventional metal alloys, ceramics, and polymeric materials. Material property combinations and ranges have been extended by the development of composite materials. Development of Nd-Fe-B/polymer composite magnetic materials has significantly increased interest in research and development of bonded magnets, since particles of Nd-Fe-B alloys are proved to be very suitable for their production. This study investigates the mechanical and magnetic properties of compression molded Nd-Fe-B magnets with different content of magnetic powder in epoxy matrix. Mechanical properties were investigated at ambient temperature according to ASTM standard D 3039-00. The obtained results show that tensile strength and elongation decrease with an increase of Nd-Fe-B particles content in epoxy matrix. The modulus of elasticity increases, which means that in exploitation material with higher magnetic powder content, subjected to the same level of stress, undergoes 2 to 3.5 times smaller deformation. Scanning Electron Microscopy (SEM) was used to examine the morphology of sample surfaces and fracture surfaces caused by the tensile strength tests. The results of SQUID magnetic measurements show an increase of magnetic properties of the investigated composites with increasing content of Nd-Fe-B particles

Influence of composition of the magnetic composite coating on the performance of the optical fiber magnetic field sensing element

The optical fiber magnetic sensing element (OFMSE) based on the optical fiber coated with composite coating polymermagnetic powder has been already introduced in magnetic field sensing. In this research, the rapid quenched Nd-Fe-B powder with Nd rich content was used as magneto-active component in composite coating. Magnetic powder was dispersed in poly-(ethylene-co-vinyl- acetate) - EVA solution in toluene. The influence of magnetic powder content (20, 30, 40 and 50 mass %) in composite coating of multimode optical fiber on the thickness, hardness and uniformity was observed and discussed. Sensitivity and reversibility of the constructed OFMSE in the external magnetic field are illustrated

Dynamic Mechanical Behaviour of Polymer Bonded Nd-Fe-B Composite Materials

Magnetic composite materials with varied content of Nd-Fe-B particles in epoxy matrix are examined from a dynamic mechanical perspective. Structural, viscoelastic and magnetic properties of composites have been observed using Scanning Electron Microscope (SEM), Dynamic Mechanical Analysis (DMA) and Super Quantum Interference Device (SQUID) magnetometer, respectively. Experimental results show that magnetic properties and corresponding dynamic mechanical behaviour depend on packing density. Also, results observed by predictive mathematical models suggest that maximal packing factor has a direct impact on elastic behaviour of composites. [doi:10.2320/matertrans.M2011218

Brza hrana u ishrani adolescenata

In order to improve the nutrition of adolescents and to achieve their optimal body weight, considerable effort is invested to highlight the harmful effects of consuming fast food and the need of its reduction. In a survey conducted for this study, 1000 respondents were interviewed, aged 15-19, in the territory of the Republic of Serbian, during April 2014. The survey was made up of questions that are related to general demographics, questions about the type of food that respondents most often consumed, and part of the questions was related to the nutritional value and quality of fast food. Statistically significant differences were determined (p lt 0.05; p lt 0.01) in the answers of adolescents relating to the frequency of consumption and knowledge of the harmful effects of fast food. The aim of this study was to examine consumption, eating habits and basic knowledge of adolescents about fast food.U cilju poboljšanja ishrane adolescenata i postizanja njihove optimalne telesne mase ulaže se mnogo napora kako bi se ukazalo na štetne efekte konzumiranja brze hrane i potrebu njene redukcije. U istraživanju koje je sprovedeno za potrebe ovog rada anketirano je 1000 ispitanika uzrasta 15-19 godina, na teritoriji Republike Srpske, tokom aprila meseca 2014. godine. Anketa je sačinjena od pitanja koja su se odnosila na opšte demografske podatke, pitanja o vrsti hrane koju ispitanici najčešće konzumiraju, a deo pitanja se odnosio i na nutritivnu vrednost i kvalitet brze hrane. Utvrđene su statistički značajne razlike (p lt 0,05; p lt 0,01), u odgovorima adolescenata koji se odnose na učestalost konzumiranja i poznavanje štetnog dejstva brze hrane. Cilj istraživanja je bio da se ispita potrošnja, navike u ishrani i osnovna znanja adolescenata o brzoj hrani