TRENDS IN BIO-PROCESSING OF TEXTILES: A REVIEW

This review highlights the use of enzymes in textile industry. Amylases have been used for desizing since the middle of the last century. The industrial use of biotechnology is bringing about new products and processes aimed at the use of renewable resources, as well as the application of green technologies with low energy consumption and environmentally acceptable processes. Textile processing is a growing industry that has traditionally used a lot of water, energy and harsh chemicals. Due to the ever growing costs of water and energy worldwide, the investigations are carried out to substitute conventional chemical textile processes by environmentally friendly and economically attractive bioprocesses using enzymes. The application of cellulases for denim finishing and laccases for decolourization of textile effluents, and textile bleaching are most recent commercial advances. New developments rely on the modification of natural and synthetic fibres. This work represents a review of enzyme applications in textile processes. The described bio-processings were accompanied by a significantly lower consumption of energy, water, chemicals, time and costs. So it has advantages as well as in terms of ecology as in economy

In print: ISSN 1857 -6907

The aim of our research was to examine the content of nitrite and salt and chemical composition of the shaped pieces of meat from the neck, shoulder, boneless and fresh bacon (pancetta) and understanding of consumer behavior in the market when choosing the appropriate meat product. The test used 12 pieces of shaped meat and 3 pieces of pork, neck, shoulder, boneless and bacon. All parts are separately measured before and after injection and heat treatment. Chemical composition and pH where tested before and after heat treatment. At the same time, microbiological assays are carried out on samples of meat (all four categories of meat) before and after injection and heat treatment. The content of nitrites and salt examined the finished product. The largest growth of the injection is found in pork boneless (20.8 %) and the lowest in pancetta (6.46 %). The lowest weight loss after heat treatment is found in pancetta (0.77 %), while the largest weight loss has the neck (8 %). The content of the salt in the finished meat products ranges from 1.65 and 2.38 %, while the content of nitrite ranging from 14 and 22 (mg/kg). After injection and thermal treatment water content and fat are reduced, while the protein content increased in the finished product: neck, shoulder and boneless. In finished products not found bacteria of the following types: Clostridium, Staphylococus, Proteus, Escherichia. Total number of bacteria (bacillus) showed a decrease after heat treatment in all four categories of meat. Key words: nitrites; salt; chemical composition; weight loss during heat treatment; microorganisms СОДРЖИНА НА НИТРИТИ, СОЛ И ХЕМИСКИОТ СОСТАВ НА НЕКОИ МЕСНИ ПРОИЗВОДИ Целта на нашето истражување беше да се испита содржината на нитрити и сол и на хемискиот состав на обликувани парчиња месо од пределот на вратот, плешката, карето и свежата сланина (панцета) и да се разбере однесувањето на потрошувачите на пазарот при изборот на соодветен месен производ. За испитување се употребени 12 парчиња обликувано месо, и тоа по 3 парчиња од свински: врат, плешка, каре и сланина. Сите парчиња се мерени посебно пред и по инјектирање и по термичка обработка. Хемискиот состав и pH се испитувани пред и по термичкиот третман. Во исто време се извршени микробиолошки анализи на примеро-ците од месо (во сите четири категории месо) пред и по инјектирањето и по термичкиот третман. Содржината на нитрити и сол се испита на готовиот производ. Најголем прираст по инјектирањето е констатиран во свинското каре (20.8 %), а најнизок во панцетата (6.46 %). Најмало губење на тежина (кало) по термичкиот третман е констатирано кај панцетата (0.77 %), додека најголемо кало има кај вратот (8 %). Содржината на сол во готовите производи од месо се движи од 1.65 и 2.38 %, додека содржината на нитрити се движи од 14 и 22 mg/kg. По инјектирањето и термичкиот третман содржината на вода и масти е намалена, додека содржината на протеини е зголемена во готовите производи: вратот, плешката и карето. Во готовите произво-ди не се пронајдени бактерии од следните типови: Clostridium, Staphylocoсcus, Proteus, Escherichia. Вкупниот број на бактерии (bacillus) покажа намалување по термичкиот третман во сите четири категории месо. Клучни зборови: нитрити; сол; хемиски состав; губење на тежина (кало) при термичка обработка; микроорганизми 36 D. Andronikov, A. Kuzelov, N.Taškov, D. Saneva, A. Janevski, K. Mojsov, E. Sofijanova Maced. J. Anim. Sci., 5 (1) 35-41 Wet curing is done in several ways: by dipping the meat in a solution of a curing compound or following the injection brine into the meat. Today brine meat is injected with a very injection or needle or picl injector where brine is injected into the meat quickly and evenly. As a result of brining in meat has increased sustainability while improving its sensory properties and above all the smell, taste, color and turgidity. In the production of semidry products are used all the mentioned funds, in order to reduce the number of unwanted bacteria while meat and meat products would increase durability. But every technical processing of meat has its drawbacks, and the meat loses some of its nutrients and loses its weight by evaporation -drying (weight loss). The aim of our study was to examine the content of nitrites and salt, chemical composition and microbiology of some pork products: neck, shoulder, boneless and fresh bacon in different times (before and after injection, and after heat treatment). MATERIAL AND METHODS As test material was taken fresh boneless pork meat and fresh bacon of the pigs breed Dalant. Pigs are slaughtered and processed after reaching the live weight of about 110 to 120 kg. After slaughter, primary processing and cooling of pig halves on the temperature of +4 °С for 24 hours was performed classification and categorization of pig halves of main parts and categories. The 3 pieces of pork: neck, shoulder, boneless and bacon (pancetta) are measured on electronic weigh (each piece separately) where was determined their weight before brining. After brining was performed measurement again in order to determine the mass of the pieces after the meat brining. The brine recipe that brined slices of meat with the needle injection -picl injector is composed of: salt, nitrite, malkovita, and water. Preparation malkovita is product of firm REGIS SA and is made of: stabilizer for consistency of meat Е 451, Е 452, sugars, glucose, antioxidant Е 301, Е 316, flavorings Е 621, flavors, salt and spices extracts. Pork neck and shoulder injected 50 -60 %, pork boneless injected 35 -45 %, pork bacon (pancetta) injected 25 -35 %. The thermal treatment of neck, shoulder, boneless pork and pancetta is performed at following recipe: 15 min. drying on Tk 60 °С, 45 min. smoking with hot smoke on Tk 65 °С, 45 min. smoking with thick smoke on Tk 70 °С, 120 min. baking with smoking Tk 85 °С, Tcp 72 °С. pH value was determined by a digital pH meter "Testo 230" (Testo, Germany, 2004). Сhemical analyses Total nitrogen (TN) was determined according to the Kjeldahl method. Moisture content was determined by drying at 103 ± 2 °C to constant mass. The intramuscular fat content was determined according to AOAC International method, with petroleum ether as solvent. Ash was determined by burning and combustion (4 -5 h) at 525 -550 °C [Ash of Microbiological analysis Following bacteria were determined: Total bacteria (bacillus) number -ISO 4833/2003. Sown on nutrient agar to 37 °С during 24 hours. Staphylocoсcus ISO 6888-1/1999. Sown on ETGP agar (barit parker agar) after termostating on 37 °С during 24 hours. Enterobacteriaceae ISO 21528-1/2004; ISO 21528-2/2009. Escherichia coli are sown on lactoza bujon and brilliant green, thermostated on 37 °С during 24-48 hours. Clostridium sown on sulfiten agar, thermostated on 37 °С during 24-48 hours. Data were transformed into log10 CFU/g before comparison of means.The results were statistically processed using mathematical program Microsoft ЕXЕL АNOVA (single factor