10 research outputs found
Determination of nickel content in the semimembranosus muscle of pigs produced in Vojvodina
The content of nickel was investigated in the M. semimembranosus of sixty-nine pigs from ten different genetic lines produced in Vojvodina. Nickel was determined by flame atomic absorption spectrometry after mineralization by dry ashing. The difference in the nickel content in the analyzed muscle tissues among different genetic lines of pigs was not significant (P > 0.05). Nickel levels ranged from 12.93 to 80.18 μg/100 g, with a general average of 32.41 μg/100 g. The average level of nickel was found to be higher than the levels observed in pork in some developed countries
The effects of mineral adsorbents added to broilers diet on breast meat quality
The aim of these investigations was to determine the influence of mineral
adsorbents “Minazel” and “Minazel Plus” added into broiler diet, on the
carcass quality and nutritional, technological and sensory properties of
breast meat. The examination was done on Cobb 500 provenience divided into 4
groups: control group C (fed without addition of mineral adsorbent),
experimental group E I (0.5% of Minazel), experimental group E II (0.2% of
Minazel Plus), experimental group E III (0.3% of Minazel Plus). The results
showed that the broilers fed with the addition of mineral adsorbents, had a
higher (P < 0.01) mass of chilled carcass “ready to grill“ and breast mass,
than the broilers of the control group. Based on the parameters and criteria
for defining the quality of chicken breast meat (pHu and L*) it can be
concluded that meat of all groups had in average "normal" quality. According
to the results of sensory analyzed roasted breast meat, meat of experimental
groups had preferable smell and tenderness. [Projekat Ministarstva nauke
Republike Srbije, br. 46012
Effect of Packaging Methods and Storage Time on Oxidative Stability of Traditional Fermented Sausage
In this paper influence of packaging method (vacuum and modified atmosphere packaging) on lipid oxidative stability and sensory properties of odor and taste of the traditional sausage Petrovská klobása were examined. These parameters were examined during storage period (7 months). In the end of storage period, vacuum packed sausage showed better oxidative stability. Propanal content was significantly lower (P<0.05) in vacuum packed sausage compared to these values in unpacked and modified atmosphere packaging sausage. Hexanal content in vacuum packed sausage was 1.85 µg/g, in MAP sausage 2.98 µg/g and in unpacked sausage 4.94 µg/g. After 2 and 7 months of storage, sausages packed in vacuum had the highest grades for sensory properties of odor and taste
Changes of physical properties of coffee beans during roasting
The effects of heating time on physical changes (weight, volume, texture and colour) of coffee beans (Outspan and Guaxupe coffee) were investigated. The roasting temperature of both samples was 170°C and samples for analysis were taken at the intervals of 7 minutes during 40 minutes of roasting. Total weight loss at the end of the roasting process was 14.43 % (light roasted) and 17.15 % (medium to dark roasted) for Outspan and Guaxupe coffee beans, respectively. Significant (P < 0.05) changes in the coffee bean breaking force values were noted between the 7th and 14th minutes, and statistically not significant (P > 0.05) between the 35th and 40th minutes of the roasting. According to the L* colour parameter as a criterion for the classification of roasted coffee colour (light, medium, dark), the Outspan sample was medium and Guaxupe sample was dark roasted
Influence of season on pig carcass and M. semimembranosus quality
Partial dissection method showed significantly higher (P<0.05) meat yield in carcasses of pigs fattened in the winter (57.5%), comparing with the meat yield of pigs fattened in the autumn (55.2 %), but not significantly higher comparing to the meat yield of pigs fattened in spring (56.4 %) (P>0.05). On the basis of technological parameters (pHi, pHu, colouru -
Basic chemical composition of meat and carcass quality of fattening hybrids with different slaughter weight
Meat is a very rich and universal source of nutrients. The primary importance
of meat is based especially on protein content. Optimum slaughter weight has
influence on the basic chemical composition of meat. Fattening pigs were
classified by their weight into three groups before the slaughter day. The
highest content of proteins and water was found in the part of ham and
shoulder in the group of animals at 100-110 and 111-120 kg of live weight,
respectively, while the lowest content was found in the part of neck in
animals at 121-130 kg of live weight. The highest content of intramuscular
fat and mineral substances was in animals at 121-130 kg (neck and loin),
while the lowest content was in animals at 100-110 kg live weight (ham). The
pH values were within the optimum limits (5.33 - 5.77). Differences between
the groups for the values of proteins content, mineral substance and pH
values were statistically highly significant (p<0.05; p<0.01), while for the
contents of water and intramuscular fat there were no differences (p>0.05)
between the groups. [Projekat Ministarstva nauke Republike Srbije, br.
TR31032
Effect of chitosan-caraway coating on color stability and lipid oxidation of traditional dry fermented sausage
Chitosan, the second most abundant polysaccharide in nature, after cellulose,
has been tested for numerous applications, among which for edible film and
coating. Chitosan-based coating showed positive results for shelf life
prolongation of meet products. In this paper, dry fermented sausage
(Petrovská klobása) was coated with chitosan-caraway film. The effect of
coating on the moisture content, color and lipid oxidation was investigated
during a fivemonth period of storage. The moisture content decreased rapidly
during the storage and the coating did not slow down the loss of moisture.
The Lightness (L*) of the sausage surface increased by the coating
application, while the redness (a*) and yellowness (b*) did not change. The
coated sausages showed a better color stability of the sausage core through
the storage time. Also, coated sausage showed a better oxidative stability
till the 60th day of storage, while this difference was not detected at the
end of the storage period. Apart from slowing down sausage drying during the
storage, chitosan-caraway coating was effective in preserving the sausage
quality. [Projekat Ministarstva nauke Republike Srbije, br. TR31032
Improvement of antioxidant and antimicrobial activity of chitosan film with caraway and oregano essential oils
In this work, caraway or oregano essential oils were added to the cast
chitosan film in an attempt to design a natural, biodegradable, bioactive
(antioxidant and antimicrobial) packaging film. When the structure of the
tested films was analyzed with Fourier transform infrared spectroscopy, no
significant differences were found between the chitosan film with and without
essential oils of caraway or oregano. The lowest antioxidant activity, based
on the scavenging of the stable DPPH• free radical, was detected for the
chitosan film without oil addition, going from 11.64%, after 2.5 h to 28.96%,
after 24 h. When the caraway essential oil was added to the chitosan film,
the antioxidant activity was increased (p<0.05) to 33.47±4.77%, after 2.5 h
and to 81.08±0.64%, after 24 h. This increase in the antioxidant activity was
even higher in the film with oregano essential oil (p<0.05). After 2.5 h, the
value for the antioxidant activity of the chitosan-oregano film was
87.58±1.71%, and after 4 h and 24 h it was above 90%. The obtained results
for the antimicrobial activity showed that the chitosan film is an effective
antimicrobial agent against Escherichia coli and Staphylococcus aureus. When
caraway essential oil was added in 1% volume concentration to the film, no
increase in the antimicrobial action of chitosan film was detected. On the
other hand, the addition of oregano essential oil promoted chitosan film
antimicrobial activity, which was particularly evident with Escherichia coli.
The results showed that the chitosan film can be successfully applied as a
matrix carrier for essential oils in the active film system.[ Projekat
Ministarstva nauke Republike Srbije, br. TR31032
DRYING CHARACTERISTICS OF TRADITIONAL FERMENTED SAUSAGE PETROVSKÁ KLOBÁSA -THE EFFECT OF DIFFERENT RIPENING CONDITIONS AND USE OF STARTER CULTURE
ABSTRACT: A study was carried out on traditional Serbian dry-fermented sausage Petrovská klobása in order to investigate the effect of different ripening conditions and use of starter culture (SC) on drying characteristics of this typical meat product. The results related with reduction of diameter, water activity (a w ) and moisture content of sausages, obtained during ripening, indicated 30 days faster drying process in controlled industrial ripening room (RR) than in traditional room (TR) (60 vs. 90 days). Along with the ambient (thermo-hygrometric) conditions, this phenomenon was also determined by pH, which was lower in RR sausages (P<0.05), especially in those made with SC. High values of coefficient of determination (r 2 >0.992) indicate good fit of the experimental data (average moisture content vs. drying time) using third degree polynomial equation, both for RR and TR sausages, whether the samples were produced with or without SC. Additionally, the evolution of moisture content ratio between internal and external fractions of sausages indicated more intense drying in the external ones. This was particularly pronounced in sausages made with SC after 30 days of drying. The use of SC and RR in processing of Petrovská klobása seems to be a potential technological improvement to shorten the drying period and to prolong the production season of this traditional meat product
Lipid oxidative changes in traditional dry fermented sausage Petrovská klobása during storage
The influence of drying and ripeninig conditions (traditional and industrial)
in the production of dry fermented sausage Petrovská klobása, on fatty-acid
composition and oxidative changes in lipids, during 7 months of storage, was
investigated. During the storage period, the sum of unsaturated fatty acids
and the content of free fatty acids were significantly higher (p<0.05), while
the content of malondialdehyde was significantly lower in the sausage
subjected to traditional conditions of drying and ripening. At the end of the
storage period, contents of pentanal and hexanal in the sausage subjected to
traditional conditions of drying and ripening (4.03 μg/g and 1.67 μg/g,
respectively) were significantly lower (p<0.05) in comparison with these
contents in the sausage subjected to industrial conditions of drying and
ripening. Traditional conditions of drying and ripening at lower temperatures
have led to lower oxidative changes in lipids in traditional dry fermented
sausage Petrovská klobása during storage period. [Projekat Ministarstva nauke
Republike Srbije, br. TR31032