12 research outputs found
Multivarijantna analiza sastava masnih kiselina mesa Ŕarana u toku poluintenzivnog gajenja
PoreÄenje masnokiselinskog sastava mesa Å”arana pomoÄu multivarijantnih metoda, kao Å”to su analiza glavnih komponenti (PCA) i linearna diskriminaciona analiza (LDA), omoguÄava razdvajanje riba prema naÄinu ishrane i bolje razumevanje promena u sastavu masnih kiselina tokom uzgoja. U periodu od aprila do oktobra, sa Å”aranskog ribnjaka u kojem je riba bila prihranjivana ekstrudiranom hranom, ispitano je dvadeset osam Å”arana. Mase riba su se znaÄajno poveÄale izmeÄu juna i septembra (P 0,6; P < 0,0001). Zbog veÄe dostupnosti prirodne hrane, u aprilu i junu, doÅ”lo je do poveÄanja sadržaja n-3 polinezasiÄenih masnih kiselina u mesu Å”arana, Å”to je doprinelo boljem kvalitetu ribe. Prihrana Å”arana sa ekstrudiranom hranom uticala je na poveÄanje sadržaja n-6 polinezasiÄenih masnih kiselina, koje su u septembru bile znaÄajno veÄe u odnosu na juni (P < 0,01), ali i na smanjenje nutritivno važnih n-3 polinezasiÄenih masnih kiselina (P < 0,01). Odnos n-3/n-6 je bio najveÄi u junu (0,30), a najmanji u oktobru (0,16). LDA analizom postignuto je razdvajanje Å”arana prema periodu uzorkovanja, Å”to je u korelaciji sa vrstom unete hrane u ovim periodima. NajveÄa sliÄnost u masnokiselinskom sastavu ustanovljena je izmeÄu Å”arana u septembru i oktobru, kao posledica smanjenja koliÄine dostupne prirodne hrane i veÄeg unosa ekstrudirane hrane. PCA i LDA su pokazale da je doÅ”lo do znaÄajnih promena u sastavu masnih kiselina Å”arana tokom uzgoja ribe. Rezultati koji su dobijeni u ovom radu o uticaju ishrane na sastav masnih kiselina i sadržaj lipida u mesu Å”arana doprineÄe poboljÅ”anju naÄina ishrane i konsekventno kvalitetu mesa gajenog Å”arana
Effects of Different Gas Compositions on the Color Estimations of MAP Packaged Pork Chops
AbstractThis study was conducted to observe effects of different gas compositions on color of pork chops packaged in modified atmospheres. Gaseous compositions used were: MAP1 (75% O2:25% CO2); MAP2 (70% O2:30%CO2) and MAP3 (80% O2:20% CO2). Sensory evaluations of meat color and chemical properties (acid number, peroxide value, aw, pH, TVB-N and TBARs), were carried on the 1st, 5th, 7th, 9th and 12th day of storage. The sensory evaluations of chop color in different MAP compositions are analyzed in relation to storage period, measured chemical properties and instrumental determination of meat color using linear and multivariate linear regression analysis
Promene sastava masnih kiselina i sadržaja lipida u mesu Ŕarana (cyprinus carpio l.) U zavisnosti od dodatne hrane
U ovom radu razmatrane su promene grupa masnih kiselina (zasiÄenih, mononezasiÄenih, polinezasiÄenih n-3 i n-6, kao i njihovog odnosa n-3/n-6) u zavisnosti od sadržaja lipida u mesu Å”arana sa dve vrste prihranjivanja (ekstrudirane hrane i kukuruza). Vrsta koriÅ”Äene hrane znaÄajno je uticala na sadržaj lipida deponovanih u tkivu ribe. Korelacija lipida sa sastavom masnih kiselina pokazala je, da se sa poveÄanjem sadržaja lipida u mesu Å”arana, masnokiselinski sastav znaÄajno menjao: poveÄavale su se mononezasiÄene masne kiseline, sa dominantnom oleinskom kiselinom (18:1n-9), a istovremeno smanjivale n-3 i n-6 polinezasiÄene masne kiseline. Istraživanja koja su prikazana u ovom radu su ukazala na opravdanost prihranjivanja Å”arana ekstrudiranom hranom u cilju poboljÅ”anja kvaliteta mesa ribe
Comparison of two Analytical Methods (ELISA and LC-MS/MS) for Determination of Aflatoxin B1 in Corn and Aflatoxin M1 in Milk
AbstractThe aim of this paper is to assess the closeness of agreement between results of ELISA and LC-MS/MS methods for determination of aflatoxin B1 in corn and aflatoxin M1 in milk. Samples of corn (n=100) and milk (n=250) were simultaneously analyzed using ELISA and LC-MS/MS methods, after the severe drought that affected Serbia in summer 2012 resulting in occurrence of aflatoxin B1 in corn and aflatoxin M1 in milk. Regression analysis showed higher level of agreement between aflatoxin B1 samples (R2=0.994), compared to aflatoxin M1 samples (R2=0.920). However, both techniques were satisfactory in meeting the requirements for official control purposes
Sastav masnih kiselina Ŕaranskih vrsta riba iz dva sistema gajenja
Cilj ovog rada je bio ispitivanje masnokiselinskog profila miÅ”iÄnog tkiva Å”aranskih vrsta riba gajenih u polikulturi u dva ribnjaka sa poluintenzivnim uzgojem. PoreÄen je profil masnih kiselina miÅ”iÄnog tkiva Å”arana, tolstolobika i amura u vidu ukupnih zasiÄenih (ZMK), mononezasiÄenih (MNMK) i polinezasiÄenih masnih kiselina (PNMK), kao i odnosi P/S i n-3/n-6. Odnos P/S u lipidima miÅ”iÄnog tkiva Å”arana kretao se od 0,26 (amur) do 0,80 (Å”aran). VeÄi sadržaj n-3 PNMK uoÄen je u miÅ”iÄnom tkivu amura. Odnos n-3/n-6 iznosio je kod amura 2.15, dok je kod tolstolobika i Å”arana bio 0.07. Dobijeni rezultati ukazuju da je glavna razlika izmeÄu Å”aranskih vrsta bila u sadržaju ukupnih PNMK, posebno u sadržaju n-6 masnih kiselina. Sastav masnih kiselina amura iz dva ribnjaka nije se statistiÄki znaÄajno razlikovao. Å arani sa dva ribnjaka su se znaÄajno razlikovali u ukupnom sadržaju MNMK i PNMK. Da bi se procenio kvalitet slatkovodne ribe sa domaÄeg tržiÅ”ta, dobijeni rezultati su, takoÄe, poreÄeni sa gajenim vijetnamskim somom (Pangasius hypophthalmus) koji je uzet sa naÅ”eg tržiÅ”ta. S obzirom na masnokiselinski sastav, Pangasius se ne može smatrati nutritivno vrednom namirnicom. Dalja ispitivanja su neophodna da se oceni kvalitet slatkovodne ribe sa naÅ”eg tržiÅ”ta
CLIMATE CHANGE: IMPACT ON MYCOTOXINS INCIDENCE AND FOOD SAFETY
Climate change may have an impact on the occurrence of food safety hazards along the entire agri-food chain, from farm to fork. The interactions between environmental factors and food contamination, food safety and foodborne diseases are very complex, dynamic and difficult to predict. Extreme weather conditions such as floods and droughts which have not occurred previously in Serbia, may be supporting factors to contamination of crops by various species of toxigenic fungi and related mycotoxins. Mycotoxins are a group of naturally occurring toxic chemical substances, produced mainly by microscopic filamentous fungal species that commonly grow on a number of crops and that cause adverse health effects when consumed by humans and animals. Recent drought and then flooding confirmed that Serbia is one of the few European countries with very high risk exposure to natural hazards, as well as that mycotoxins are one of the foodborne hazards most susceptible to climate change.Climate change may have an impact on the occurrence of food safety hazards along the entire agri-food chain, from farm to fork. The interactions between environmental factors and food contamination, food safety and foodborne diseases are very complex, dynamic and difficult to predict. Extreme weather conditions such as floods and droughts which have not occurred previously in Serbia, may be supporting factors to contamination of crops by various species of toxigenic fungi and related mycotoxins. Mycotoxins are a group of naturally occurring toxic chemical substances, produced mainly by microscopic filamentous fungal species that commonly grow on a number of crops and that cause adverse health effects when consumed by humans and animals. Recent drought and then flooding confirmed that Serbia is one of the few European countries with very high risk exposure to natural hazards, as well as that mycotoxins are one of the foodborne hazards most susceptible to climate change
Sastav masnih kiselina i sadržaj holesterola u predkonzumnoj pastrmci (oncorhynchus mykiss) i Å”aranskoj mlaÄi (cyprinus carpio)
Fatty acid profile and cholesterol content were investigated in rainbow trout and common carp, farmed in intensive and semi-intensive pounds respectively. Fatty acid contents of the relevant fish feeds were investigated, too.
Fatty acid methyl esters were determined by GC/FID. Cholesterol was analyzed by HPLC/PDA at 210nm. Palmitic acid was major component of the saturated fatty acids in trout (19.04%), as well as in carp (16.40%). The total content of n-3 fatty acids in trout was 13.27%, with 22:6 n-3, as the most abundant one (6.04%). The Ī£n-3/Ī£n-6 ratio in trout was 0.90Ā±0.05. Higher content of linoleic acid (18:2 n-6) in carp (29.14%) increases the contribution of n-6 fatty acids to the total fatty acid content. The Ī£n-3/Ī£n-6 ratio in carp was 0.09Ā±0.01. Fat content (2.01Ā±0.63%) and cholesterol (41.74Ā±2.08 mg/100g) determined in trout were lower than their content in carp (4.57Ā±0.73% and 48.45Ā±4.44 mg/100g)
Development and validation of high-performance thin-layer chromatographic method for determination of amygdalin
A new method for the extraction and quantitative determination of amygdalin has been proposed. Accelerated solvent extraction was applied for the extraction, and reversed-phase high-performance thin-layer chromatography method was developed, validated, and applied for the determination of amygdalin in the extracts of apricot, plum, almond, and peach kernels. The chromatographic system used was RP-18 silica, as stationary phase and acetonitrile/water (50: 50, v/v), as mobile phase. Densitometric scanning was performed at 210 nm. The method was validated with respect to specificity, linearity, precision, and accuracy. The results showed that the peak area responses were linear within the concentration range of 2.5-50.0 mu g/spot (R-2 = 0.9984). The limit of quantification was 4.28 mu g/spot, and the detection limit 1.28 mu g/spot. The intra-day and inter-day reproducibility, in terms of %RSD, were in the range of 0.81-1.15 and 1.32-1.89, respectively. The accuracy data were in the range from 99.98 to 100.56%. The method is linear, quantitative and reproducible, and could be used as an efficient and economical green chromatographic procedure for the determination of amygdalin in the fruit kernel. [GRAPHICS]
CLIMATE CHANGE: IMPACT ON MYCOTOXINS INCIDENCE AND FOOD SAFETY
Climate change may have an impact on the occurrence of food safety hazards along the entire agri-food chain, from farm to fork. The interactions between environmental factors and food contamination, food safety and foodborne diseases are very complex, dynamic and difficult to predict. Extreme weather conditions such as floods and droughts which have not occurred previously in Serbia, may be supporting factors to contamination of crops by various species of toxigenic fungi and related mycotoxins. Mycotoxins are a group of naturally occurring toxic chemical substances, produced mainly by microscopic filamentous fungal species that commonly grow on a number of crops and that cause adverse health effects when consumed by humans and animals. Recent drought and then flooding confirmed that Serbia is one of the few European countries with very high risk exposure to natural hazards, as well as that mycotoxins are one of the foodborne hazards most susceptible to climate change
Chemometric approach in the development of the colorimetric method for the estimation of food colorants in meat products
The aim of this research was to develop a novel colorimetric method based on mathematical models, by multiple linear regression (MLR), from the CIE L*a*b* measurements and data of the HPLC determination of food colorants. Calibration set of 10 production batches of finely grinded cooked sausage with food colorants added was manufactured in industrial conditions as follows: one control batch and 9 products with various quantities of added food colorants: E120 (3.4, 7.5 and 12.5 mg/kg), E 124 (5.0, 15.0, 25.0 mg/kg) and E 129 (5.0, 15.0, 25.0 mg/kg). The estimation of the added food colorants was assessed by measuring L*, a*, b* parameters of cross-section. The quantification of food colorants was achieved by HPLC-PDA. Food colorants were extracted from meat products using Accelerated Solvent Extraction (ASE). Quantification of food colorants was achieved in the range from 1 to 100 mg / kg, and recovery values were from 76.15% to 107.04%, for E 120, from 97.61% to 101.03%, for E 124 and from 99.91% to 101.67%, for E 129. Correlation of the results obtained using HPLC and colorimetric measuring data was assessed by Multiple Linear Regression (MLR). The results from colorimetric and chromatographic determinations in four experimental batches (three batches with different quantities of food colorants and one control batch) were used for calibration. Coefficients of determination (R2) for linear models in experimental batches were 0.954, for E 124, 0.987, for E 120 and 0.993, for E 129. Correlation functions of food colorant quantities and corresponding L*a*b* values were established. The obtained mathematical models were tested for the estimation of the content of dyes in 21 samples of finely grinded cooked sausages purchased in retail stores. Food colorants were confirmed in 20 samples (95.24 %), and one sample (4.76 %) did not contain any of these compounds. Out of the positive samples, sixteen samples (80.00 %) contained E 120, while four samples (20.00 %) contained E 129. Food colorant E124 was not established in any of the analyzed samples. Colorimetric CIE L*a*b* method might be used during sensory evaluation of meat products for the assessment of the added food colorants.Cilj ovog rada je bio da se, merenjem vrednosti parametara boje preseka proizvoda od mesa u CIE (Commission Internationale de l'Eclairage, MeÄunarodna komisija za osvetljenje) L*a*b* prostoru (L* ā svetloÄa, a* ā udeo crvene boje i b* ā udeo žute boje) ispita moguÄnost procene sadržaja dodate prehrambene boje u proizvodima od mesa. KoliÄina prehrambene boje u uzorcima od mesa odreÄena je metodom visokoefikasne teÄne hromatografije sa detekcijom na fotodiodnom sloju (HPLC-PDA), a meÄusobna zavisnost dobijenih vrednosti i kolorimetrijskih parametara ispitana je viÅ”estrukom linearnom regresijom (MLR). Kalibracioni set od 10 proizvodnih partija fino usitnjene barene kobasice, sa tri dodate boje, izraÄen je u industrijskim uslovima, i to: kontrolni proizvod bez boje i 9 proizvoda sa razliÄitim koliÄinama dodatih boja E 120 (3,4; 7,5 i 12,5 mg/kg), E 124 (5, 15 i 25 mg/kg) i E 129 (5, 15 i 25 mg/kg). Postavljene su jednaÄine funkcije zavisnosti koliÄine boje od L*, a* i b* vrednosti. Dobijeni matematiÄki modeli su provereni i primenjeni za procenjivanje sadržaja boje u 21 uzorku fino usitnjenih barenih kobasica sa tržiÅ”ta. UtvrÄeno je da se kolorimetrijskom CIE L*a*b* metodom mogu, u toku senzorskog ocenjivanja boje proizvoda, proceniti koliÄine dodatih boja u proizvodima od mesa i da se ova metoda može primeniti kao komplementarna HPLC-PDA