Fettsäurezusammensetzung und Sensorik von halblanglebiger mazedonischer Wurst Aco Kuzelov, Boban Malinov , Elena Joshevska

Abstrakt Die Arbeit präsentiert die Ergebnisse der Untersuchungen zum Einfluss unterschiedlicher Konzentrationen von zugesetztem kaltgepresstem Kürbis-, Sonnenblumen- und Schwarzkümmelöl auf die quantitativ-qualitativen Eigenschaften von halbhaltbarer grob zerkleinerter Speckwurst, die gemäß der Produktionsspezifikation in der heimischen Fleischindustrie in der Republik Nordmazedonien hergestellt wurde. Es wurden insgesamt vier Chargen von Speckwurst hergestellt. In jeder Charge ist die erste Untergruppe die Kontrollgruppe, den anderen dreien wurden in unterschiedlicher Konzentration kaltgepresste Öle zugesetzt. Im Ergebnis zeigt sich, dass durch Zusatz der genannten Öle Speckwürste mit einer gesünderen Lipidzusammensetzung und einem hochwertigen Fettsäureprofil bei geringerem Anteil an gesättigten Fettsäuren und einem höheren Anteil an ungesättigten Fettsäuren hergestellt werden können. In Bezug auf die sensorischen Eigenschaften verursachte die Anwendung von Ölen keine wesentlichen Änderungen. Schlüsselwörter: Wurst, Qualität, Pflanzenöle, Funktionelle Lebensmitt

Proizvodnja i sastav mleka autohtone rase ovaca u Makedoniji

Several production traits have been examined in 180 Ovchepolian sheep during a four-year production period (2010-2013). The sheep ranged in age from the first to the 7th lactation and 4319 individual lactation controls were realized in total. Besides the basic statistics, all data were analysed using a multi-factorial fixed model. The influence of certain factors was studied using the F-test and the analyses were made using the SPSS set of programs. Most of the factors (year, lactation, lambing month and number of milk recording) had a highly significant influence (P (lt) 0.001) on daily milk production (milk from the morning, evening and the total amount of milk, % of milk fat and kg fat) in this breed of sheep. The month of milk recording also had a significant influence (P (lt) 0.05) on all traits. Only fertility had no impact on the variations in the tested parameters, aside from the total daily milk, on which a highly significant influence was manifested (P (lt) 0.01). The average milk lactation among the tested sheep population during all four years was, on average, 58 ± 0.247 l, while the production of milked milk for the same period was 37 ± 0.217 l. The length of the lactation period in these sheep for the four years studied averaged 182 ± 0.31 days. The maximal daily milk yield in this sheep population was measured in 2011 (0.302 ± 0.26 l). Regarding their age, the highest daily milk yield was determined in sheep in the third lactation (0.365 ± 0.26), while those in the 7th lactation had the lowest (0.255 ± 0.27).Ispitivano je nekoliko proizvodnih svojstava (laktacijska proizvodnja mleka, proizvodnja mleka u dojnom periodu, proizvodnja mleka u muznom periodu, dužina dojnog perioda, dužina laktacije, proizvodnja mleka u toku jutarnje muže, proizvodnja mleka u toku večernje muže i dnevna proizvodnja mleka) kod ukupno 180 ovcepoljskih ovaca, u toku četiri proizvodne godine (2010-2013). Uzrast ovaca bio je od prve do sedme laktacije, i kod njih je bilo realizovano ukupno 4319 individualnih laktacijskih kontrola. Osim bazične statistike, svi podaci su analizirani pomoću višefaktorijalnog fiksnog modela. Uticaj posebnih faktora ispitivan je pomoću F-testa, dok su analize urađene pomoću programskog paketa SPSS. Veći broj faktora (godina, laktacija, mesec jagnjenja i broj kontrole mleka), imali su visoko značajni uticaj (P (lt) 0,001), na dnevnu proizvodnju mleka (jutarnje, večernje i ukupno mleko, % mlečne masti i kg mlečne masti), kod ove rase ovaca. Mesec kontrole mleka u odnosu na sva svojstva imao je visoko značajni uticaj (P (lt) 0,001), osim na % mlečne masti (P>0,05). Jedino plodnost nije imala nikakav uticaj na varijacije ispitivanih parametara, osim na ukupnu dnevnu produkciju mleka, na koju je manifestovala visoko značajni uticaj (P (lt) 0,001). Prosečna laktacijska mlečnost kod ispitivane populacije ovaca, sa sve četiri godine u proseku je bila 58 ± 0,247 l, dok je proizvodnja muznog mleka u istom periodu bila 37 ± 0,217 l. Dužina laktacijskog perioda u toku četiri ispitivane godine u proseku je bila 182 ± 0,31 dana. Maksimalna dnevna mlečnost kod ove rase ovaca, izmerena je u toku 2011. godine (0,302 ± 0,26 l). U odnosu na starost, najveća dnevna mlečnost je utvrđena kod ovaca u trećoj laktaciji (0,365 ± 0,26), a najniža u sedmoj laktaciji (0,255 ± 0,27)

Uticaj faktora na proizvodna svojstva kod meleza Awassi ovce i ovčepoljske pramenke u Makedoniji

The purpose of the survey was to determine a bond between certain factors that affect most of the production traits in crossbreeds between Awassi and Ovchepolian indigenous sheep in Macedonia. We implemented 1145 individual lactation controls in two years of production (2012 and 2013). The impact of individual factors is studied using F-test and the analyses are made using SPSS set of programs. Many factors (lactation, lambing month and number of milk controls) had highly significant impact (P (lt) 0.001) on daily milk production (morning, evening and total milk, fat percentage and fat kg) in this breed of sheep. Only fertility had no impact on any of the examined factors, with the exception of total daily milk, on which manifested with highly significant impact (P (lt) 0.01). The average milk yield in examined crossbred sheep was 109 ± 0.479 l in two years of production, while the production of milked milk was 72 ± 0.421 l for the same period of time. The length of lactation period in these sheep was average 203 ± 0.61 days, for two analysed years. In relation to the age, in second lactation sheep was determined somewhat higher daily milk yield (0.478 ±0.01 l.), compared to sheep in first lactation (0.475 ± 0.01 l.). This is quite logical, keeping in mind the lactation curve in sheep, especially those of dairy breeds to which Awassi breed belongs.Cilj ovih istraživanja, bio je da se utvrdi veza između nekih faktora koji imaju uticaj na proizvodna svojstva kod meleza između rase Awassi i autohtone ovčepoljske ovce u Makedoniji. Uključili smo ukupno 1145 individualnih laktacijskih kontrola, u toku dve proizvodne godine (2012 i 2013). Uticaj posebnih faktora ispitivan je pomoću F-testa, dok su analize dobijenih podatka urađene pomoću programskog paketa SPSS. Veći broj faktora (laktacija, mesec jagnjenja i broj kontrole mlečnosti) imali su visoko značajan uticaj (P (lt) 0.001) na dnevnu proizvodnju mleka (jutarnje, večernje i ukupno mleko, % mlečne masti i kg mlečne masti). Jedino plodnost nije imala nikakav uticaj na ispitivane faktore, osim na ukupnu dnevnu produkciju mleka, gde je manifestovan visoko značajan uticaj (P (lt) 0.01). Prosečna laktacijska mlečnost kod ispitivanih meleza, bila je 109 ±0.479 l za dve proizvodne godine, dok je proizvodnja muznog mleka u istom periodu bila 72 ± 0,421 l. Dužina laktacijskog perioda u toku dve ispitivane godine u proseku je bila 203 ± 0,61 dana. U odnosu na uzrast, kod meleza u drugoj laktaciji je utvrđena nešto veća dnevna mlečnost (0.478 ±0.01 l.) u poređenju sa melezima u prvoj laktaciji (0.475 ± 0.01 l.). Ovo je sasvim logično imajući u vidu laktacijske krive kod ovce, posebno kod mlečne rase, gde pripada i Awassi rasa

The Expansion of Functional Food-Dairies in the Internal Market of the Republic of Kosovo

The spread of functional food-dairies in the internal market of the Republic of Kosovo, is an indicator that reflects the customers’ need for consuming these products. This study shows the data of the period from 2013 until 2017 for supplies of these functional foods such as dairies including: kefir, probiotic yoghurts, and goat’s milk among many others. For the five years period, the data have been collected from the electronic cards of supplying and selling dairies, by selecting only the products that came from the three main distributors that cover the whole internal market, respectively those business operators that furnish the markets in Kosovo

Effects of non-genetic factors on daily milk production in Awassi breed of sheep in Macedonia

Several basic – fixed factors on daily milk yield have been examined in total of 132 Awassi breed sheep, during two – year production period (2011 and 2012). The examination includes the following factors: lactation number, lactation type, date of milk recording, number of newborn lambs, month or year of milk recording and length of suckling period. Their influence on individual milk yield measured in morning, afternoon and evening milking, total daily milk yield and percentage of milk fat has been examined. A total of 904 lactation tests in sheep, aged from first to eight lactation were included in the research. All data were analyzed using a multi-factorial fixed model. The influence of certain factors was studied using the F-test. Analyzes were made using the SSPS set of programs. Most of the factors (number of lactation, date of milk recording, month or year of milk recording and length of suckling period), except the number of newborn lambs or fertility, had a highly significant influence (P<0.01) on daily milk production (milk from the morning, afternoon and evening and total amount of milk, as well as % of milk fat) in examined breed of sheep. Highest daily milk production was determined among sheep in sixth lactation and lowest among those in eighth lactation. On the other hand, the highest percentage of milk fat was determined among sheep in seventh lactation and the lowest among those in second lactation. Three types of lactation curve were identified in examined sheep of which most abundant is the one with one peak. These data suggest that the Awassi breed, as breed with high milk production, retains the level of high and standard milk production to an older age, which is a prerequisite for profitable and sustainable livestock production. Keywords: Awassi, daily milk yield, influence of factors, lactation curv

Use of cold-pressed olive oil for improvement the quality of Kranj sausages Vladimir Kuzmanovski*, Aco Kuzelov1, Elena Joshevska2

Abstract This paper presents the results from examination on impact of cold-pressed olive oil on the chemical composition and oxidative changes (degree of acidity and peroxide value) of Kranj sausage. For this purpose, four groups of national sausage have been produced. The first group was produced without addition of olive oil (control group), the second one with addition of 3g/kg, and the third one with addition of 4g/kg and the fourth group with addition of 5g/kg olive oil. After production, the groups of sausages were vacuumed and stored in refrigerator at temperature from 0 to +4°С. The chemical composition of the groups of sausages was examined on the first and on the fortieth day of production, and the degree of acidity and peroxide value were examined on 1st,10th,20th,30th and 40th day of production. The degree of acidity of the control group of sausages ranges from 3.13 to 5.21, while the degree of acidity of the other groups ranges from 2.03 to 3.84. The peroxide value of the control groups of sausages ranges from 0.39 to 1.31, and the acidity of other groups of sausages ranges from 0.38 to 1.33. The obtained low values of degree of acidity and peroxide value most likely result from small concentrations of coldpressed olive oil and vacuuming of the sausages. Used concentrations of olive oil in the groups of sausages do not have statistically significant impact on the chemical composition of the sausages

Influence of olive oil on the fatty acids composition of coarse chopped boiled sausages

The paper examines the influence of ordinary and cold pressed olive oil on the fatty acid composition of coarse chopped boiled sausages. For this purpose, cold pressed olive oil was added in the production of the Folk sausages and in the production of Kranj sausages was added ordinary olive oil. In both production batches, olive oil is added in the amount of 3, 4 and 5 g/kg. In the examined production batches of Folk sausage, the content of palmitic and stearic fatty acids (C16: 0 and C18: 0) is within the limits of other meat products. A smaller percentage representation is observed in the content of C16: 0, and greater in the content of (C18: 0) in the production batches of Kranj sausages. The ratio of PUFA / SFA in bought production batches of sausages is up to 0.4%, which means that the sausages full field the quality requirements of the product according to the lipid content that means that the addition of olive oil in this type of batches is appropriate. Key words: Folk sausage, Kranj sausage, monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, qualit

Application of ground goji berry fruits in Macedonian bacon-folk sausage

The effect of addition of ground goji berry fruits (GGBF) in different concentrations on the heat treatment weight loss, proximate composition, fatty acid profile and sensory characteristics of semi-durable bacon-folk sausage was determined. Four sample groups of sausage were examined: control group – without addition of goji berry and three experimental groups with addition of 0.1%, 0.3% and 0.5% of GGBF. The addition of GGBF to the filling mass does not influence the heat treatment, weight loss and proximate composition of the sausages, but changed in degree the fatty acids composition of the examined sausages. On the first day of production, the statistically significant differences (p < 0:05) of sensory scores for cross-sectional view and colour between the control group and groups III and IV were determined. Key words: antioxidant effect, sausages, technological properties, qualit

INFLUENCE OF OLIVE OIL ON THE FATTY ACIDS COMPOSITION OF COARSE CHOPPED BOILED SAUSAGES

The paper examines the influence of ordinary and cold pressed olive oil on the fatty acid composition of coarse chopped boiled sausages. For this porpoise, cold pressed olive oil was added in the production of the Folk sausages and in the production of Kranj sausages was added ordinary olive oil. In both production batches, olive oil is added in the amount of 3, 4 and 5 g/kg. In the examined production batches of Folk sausage, the content of palmitic and stearic fatty acids (C16: 0 and C18: 0) is within the limits of other meat products. A smaller percentage representation is observed in the content of C16: 0, and greater in the content of (C18: 0) in the production batches of Kranj sausages. The ratio of PUFA / SFA in bought production batches of sausages is up to 0.4%, which means that the sausages full field the quality requirements of the product according to the lipid content that means that the addition of olive oil in this type of batches is appropriate. Key words: Folk sausage, Kranj sausage, monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, qualit

SLAUGHTER CHARACTERISTICS AND WEIGHT LOSSES (SHRINKAGE) OF LAMBS FROM AN ORGANIC AND CONVENTIONAL SYSTEM

The aim of the research was to determine the differences in slaughter characteristics, weight loss in transport and cooling, and the pH value of lamb meat grown in an organic and conventional system. The study included 120 lambs, 60 of which were bred in a conventional and 60 in an organic system for a period of 75 days. The established differences in the slaughter results (carcass weight, dressing percentage) and the proportion of internal organs relative to the weight of lamb before slaughter) among the lambs bred in an organic and conventional system are statistically not significant (p>0.05). Significant difference (p<0.05) is determined for total shrinkage (transport and shrinkagein lairage facility) between lambs of group I from the organic and conventional system and a significant difference from (p<0.01) between lambs of group II of the organic and conventional system. The discrepancies found in the cooling shrinkage of lamb carcases between groups from the organic and conventional system are significant (p<0.01). In the pH value measured 1 and 24 hours post-mortema statistically significant difference was found (p<0.05) between lamb meat from the organic and conventional system