Senzorni i hemijski kvalitet sudžuka proizvedenog različitim tehnološkim postupcima

In our study has examined sensory and chemical quality of sudzuk produced by different technological processes in household and industrial conditions. Sudzuk produced in the household is estimated higher marks for the general impression (p<0.05), the external appearance and color of the surface (p<0.01). Industrially manufactured sudzuk got the highest marks for consistency (p<0.01). By comparing colors at the intersection, composition, smell and taste were not observed statistically significant differences. There were statistically significant differences (p<0.01) in the moisture content, fat, ash, and the pH values, and a significant difference in the content of NaCl (p<0.05). Between the protein content there was no statistically significant difference.U radu je ispitivan senzorni i hemijski kvalitet sudžuka proizvedenog različitim tehnološkim postupcima: u domaćinstvu i u industrijskim uslovima. Sudžuk proizveden u domaćinstvu je ocenjen višim ocenama za opšti utisak (p<0.05), spoljašnji izgled i boju po površini (p<0.01). Industrijski proizveden sudžuk je dobio najviše ocene za konzistenciju (p<0.01). Poređenjem boje na preseku, sastava, mirisa i ukusa nisu zapažene statistički značajne razlike. Utvrđene su statistički veoma značajne razlike (p<0.01) u sadržaju vlage, masti, pepela i pH vrednosti, i značajna razlika u sadržaju NaCl (p<0.05). Između sadržaja proteina nije postojala statistički značajna razlika

Reducing the Sodium Chloride Content in Chicken Pate by Using Potassium and Ammonium Chloride

AbstractThe aim of this research was to investigate possibility of chicken pate production with reduced sodium chloride content, as well as to establish changes in sensory characteristics. In the study, six experimental groups of chicken pate were produced with the same basic ingredients, but different amounts of added salts. Sensory evaluation was performed in order to determine general taste acceptability, and of the sodium and potassium levels in the chicken pate. The pate from EI and EII groups in which the amount of added sodium chloride was reduced and/or partially substituted with ammonium chloride had a most acceptable taste

Sastav lipida fermentisanih kobasica sa dodatkom lanenog ulja

The study examined the fatty acid profile of fermented sausages in which one part of backfat (making up 5%, 7% and 9% of the control treatment formulation) was replaced with flaxseed oil pre-treated with alginate and soy protein isolate. Increase in the content of pre-treated flaxseed oil had a significant effect on the fatty acid profile, which progressively changed with the increase of the oil content: saturated fatty acid content, content of oleic and total monounsaturated fatty acids were significantly lower while the content of α-linolenic acid increased multiple times (15–40 times) with the addition of flaxseed oil. Fermented sausages with flaxseed oil had significantly favorable PUFA/SFA and n-6/n-3 ratios.U ovom ogledu ispitivan je sastav masnih kiselina fermentisanih kobasica kod kojih je deo čvrstog masnog tkiva (ČMT, koje čini 5, 7 i 9% nadeva) zamenjen lanenim uljem pripremljenim kao alginatni gel i emulzijom sa izolatom proteina soje. Zamena dela ČMT-a lanenim uljem imala je značajan uticaj na sastav masnih kiselina koji se progresivno menjao sa povećanjem sadržaja ulja: sadržaj zasićenih masnih kiselina, oleinske i ukupnih mononezasićenih masnih kiselina je značajno smanjen dok je sadržaj α-linolenske kiseline višestruko veći (15–40 puta) kod varijanti s lanenim uljem. Fermentisane kobasice sa lanenim uljem imale su značajno povoljnije odnose PUFA/SFA i n-6/n-3

Senzorni kvalitet fermentisanih kobasica sa dodatkom lanenog ulja tokom skladištenja

The study examined the impact of the replacement of backfat with linseed oil on the sensory characteristics of fermented sausages. The oil was added as alginate gel and as emulsion with soy protein isolate. The content of the oil replacing backfat was around 5%, 7% and 9% of the batter. Increase the oil content and the manner of preparation did not influence the appearance and surface color. As for cut appearance, color, odor and taste grades declined progressively with the increase in the oil content. During storage, changes were mostly of the same intensity as in control. Content of linseed oil higher than 5% can negatively impact the acceptability of fermented sausages.U ovom ogledu ispitivan je uticaj zamene čvrstog masnog tkiva (ČMT) lanenim uljem na senzorna svojstva fermentisanih kobasica. Ulje je dodato kao alginatni gel i kao emulzija sa izolatom proteina soje. ČTM je zamenjen tako da u nadevu sadržaj ulja bude oko 5%, 7% i 9%. Povećanje zamenjenog dela ČMT-a i način pripreme generano nisu uticali na izgled na preseku i boju površine. Međutim, u pogledu izgleda na preseku, boje na preseku, mirisa i ukusa ocene su sa povećanjem sadržaja ulja progresivno bile manje. Tokom skladištenja promene uglavnom nisu bile većeg intnziteta od kontrole. Veći sadržaj lanenog ulja od 5% u nadevu feremnisanih kobasica može negativno da utiče njihovu prihvatljivost

Evaluation of the Ostrich Carcass Reared and Slaughtered in Macedonia

The examinations have been made in 12 ostriches from breed – black-neck African ostrich, reared in Macedonia and slaughtered at the age of 12 to 14 months. Following items have been examined: live weight, slaughtered weight, weight of by-products, dressing percentage, losses of weight during the cooling period, some linear measurements of the carcass, mass of the basic parts of the carcass and the content of meat and bones in the basic parts of the carcass. It has been established that the average live weight of ostriches is 103.72kg, slaughtered weight 51.33 kg and dressing percentage 49.49 %. The participation of separate by-products in live weight of ostrich is: head 0,70 %, skin 8,19 %, legs 3,93 %, liver 1,48 %, lungs 0,57 %, heart 0,97 %, full gizzard 8,46 %, empty gizzard 4,39 %, full intestines 10,96 %, oesophagus and trachea 0,46 % and abdominal fat 4,23 %. Carcass length (clavicula - os pubis) is 74,92 cm and thigh length (os pubis – tibia-tarsus ankle) 76,92 cm, circumference of thigh 62,83 cm and the length of the neck is 81,33 cm. Carcass length (clavicula - os pubis) is 74,92 cm and thigh length (os pubis – tibia-tarsus ankle) 76,92 cm, circumference of thigh 62,83 cm and the length of the neck is 81,33 cm. In the slaughtered weight thighs participate by 31,19 %, back 49,78 %, breasts 15,04 % and neck 3,99 %. The thighs contain 24,12 % meat and 7,05 % bones from the slaughtered weight, back contains 41,63 % meat and 8,14 % bones, breasts 4,75 % meat and 10,29 % bones. The thigh contains 77,39 % meat and 22,61 % bone, back – 83,64 % meat and 16,36 % bones and breasts 31,61 % meat and 68,39 % bones. Ostrich carcass contains 70,50 % meat and 25.48% bones (without meat and bones from the neck)

Reducing Sodium Chloride Content in Meat Burgers by Adding Potassium Chloride and Onion

AbstractThe goal of this paper was to examine the reduction of sodium chloride by partial replacing with potassium chloride and the influence on taste acceptability of meat burgers. Sodium chloride content in burgers produced with 1.5% of salt and half of partial replacement of sodium chloride with potassium chloride in burgers was 0.62-0.67% in fresh and 0.72-0.93% in grilled burgers. The best taste acceptability had burgers with 1.5% of added sodium chloride and burgers with 1.5% salt and 50g of added onion, in which the partial replacement of sodium chloride with potassium chloride was one half