Usporedba kakvoće dimljenih smrznutih i ohlađenih proizvoda od pačjeg mesa

The aim of the project was to assess the influence of processes of preservation (chilling and freezing) on quali-ty parameters of the thermally treated poultry meat pro-ducts. Duck breasts were first defrosted, and then cooked and preserved by chilling and deep-freezing. In the next phase, the individual sensory, physical and chemical, and microbiological parameters were compared. Observation of their influence on qualitative properties of both products followed. Comparison of quality of smoked duck breasts preserved by freezing and chilling proved that both ways of preservation did not affect the original properties of products. Even some of the examined individual sensory parameters (taste, flavor, and tenderness)showed higher values in pair test. Microbiological quality of both products was in accordance with requirements of the Codex alimentarius of the Slovak Republic.Cilj ispitivanja je bila procjena utjecaja procesa konzerviranja (hlađenja i smrzavanja) na kvalitativne parametre termički obrađenih proizvoda od mesa peradi. Pačja prsa su najprije odmrznuta, a zatim kuhana i konzervirana hlađenjem ili smrzavanjem. U sljedećoj fazi, uspoređeni su pojedini senzorni, te fizikalni, kemijski i mikrobiološki parametri. Nakon toga je slijedilo praćenje njihovog utjecaja na kvalitativna svojstva oba proizvoda. Usporedba kakvoće dimljenih pačjih prsiju, prethodno smrznutih ili ohlađenih, pokazala je da oba načina konzerviranja ne utječu na izvorna svojstva proizvoda iako su u analizi pojedinih senzornih parametara (okus, miris i nježnost) veće vrijednosti dobivene u parnim usporednim testovima. Mikrobiološka kakvoća oba proizvoda bila je sukladna zahtjevima Codex alimentarius Republike Slovačke

Procjena biogenih amina u mesu pomoću HPLC metode

Levels of biogenic amines: tryptamine (TRY), phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), and spermidine (SPD) were estimated by means of the high performance liquid chromatography (HPLC) method in meat. Specimens were taken from the meat used for production of fermented meat products. Additional specimens were taken from fresh chicken breast meat stored at an ambient temperature of 4oC and analysed on day 2 of storage. Obtained results varied from 0 to 20.0 mg x kg-1 and they were consistent with literature data. The levels of biogenic amines in poultry meat were lower. Described method is rapid, precise and convenient for biogenic estimation in meat.HPLC metoda je upotrebljena za procjenu razina biogenih amina triptamina (TRY), feniletilamina (PHE), putrescina (PUT), kadaverina (CAD), histamina (HIS), tiramina (TYR) i spermidina (SPD) u mesu. Uzeti su uzorci mesa koje se koristi u proizvodnji fermentiranih mesnih proizvoda. Također su uzeti uzorci svježih pilećih prsa pohranjenih na sobnoj temperaturi od 4 oC koji su analizirani drugog dana pohrane. Dobiveni rezultati kretali su se od 0 do 20.0 mg x kg-1 i bili su sukladni podacima iz literature. Razine biogenih amina u pilećem mesu su bile niže. Opisana metoda je brza, precizna i prikladna za procjenu razina biogenih amina u mesu

Dynamics of antioxidant activity during manufacturing of meat products and antioxidant activity preiction

Oksidacija lipida uzrokuje smanjenje kakvoće i sigur-nost u proizvodnji mesa. Ova dobro poznata činjenica razlogom je široke upotrebe antioksidanata u proizvodnji mesnih proizvoda. U našem istraživanju proučavali smo zaštitni učinak prirodnih biljnih antioksidanata i utvrdili da uz antioksidante, postoje i drugi faktori koji djeluju na tijek oksidacije lipida. Da bismo utvrdili što se događa ne samo s lipidima nego i antioksidantima tijekom proizvodnje mesnih proizvoda, proučavali smo dinamiku sveukupne antioksidacijske aktivnosti u četiri različita mesna proizvoda od pripreme sirovine do završetka proizvodnje kobasica. Za utvrđivanje ukupne antioksidacijske aktivnost korištena je FRAP- metoda. Rezultati pokazuju da postoji nekoliko nezavisnih čimbenika koji utječu na sveukupni status lipida. Prvo, to je kakvoća mesa, potom, antioksidacijska aktivnost prisutna u svim upotrijebljenim sirovinama, te tehnologija proizvodnje. Ovisno o vrsti mesa razlikuje se i oksidacijski potencijal. Općenito govoreći, šteta se ne može ispraviti. Antioksidacijska aktivnost je različita i nije uzrokovana samo dodanim antioksidantima. Antioksidansi posjeduju različitu dinamiku antioksidacijske aktivnosti. Da bi se nadoknadila proizvodnja peroksida prilikom rasijecanja mesa, uloga antioksidanata s velikom brzinom reakcije je značajna zbog sprječavanja razgradnje lipida. Kasnije je značajnija sveukupna antioksidacijska aktivnost unutar koje, čini se, antioksidanti djeluju kao sinergisti u zaštiti masti. Najbolji sastav antioksidanata u proizvodnji mesa trebao bi se procijeniti za svaki mesni proizvod pojedinačno u odnosu na specifičan sastav i proizvodnu tehnologiju.Lipid oxidation causes loss of quality and safety in meat products. This well known fact leads to a broad use of antioxidants in meat products manufacturing. In our research we studied protective effect of natural plant antioxidants and found that there are other factors than amount of antioxidant affecting the course of lipid oxidation. To find out what happens not only with lipids but also with antioxidants during meat products manufacturing, we studied the dynamics of overall antioxidant activity in meat formulas of four different meat products from cutting until marshalling. FRAP method was used for the total antioxidant activity. Results show that there are several independent factors affecting the overall status of lipids. First, it is meat quality, second, antioxidant activity present in all processed material, third, the technology of processing. Meat used in production varies in lipid oxidation development. Generally, the damage cannot be undone. Antioxidant activity of all participating elements differs and the antioxidant activity is provided not only by added antioxidants. The antioxidants have different antioxidative activity dynamics. To compensate a massive peroxide production at cutting of meat, the antioxidants with high reaction speed are important to prevent lipid damage. Later on, more important is overall/total antioxidant activity within which, it seems, antioxidants are functioning synergically in fat protection. Optimal composition of anti DIO oxidants in meat products respecting specific composition and manufacturing technology should be estimated for each meat product individually

Dynamics of antioxidant activity during manufacturing of meat products and antioxidant activity preiction

Oksidacija lipida uzrokuje smanjenje kakvoće i sigur-nost u proizvodnji mesa. Ova dobro poznata činjenica razlogom je široke upotrebe antioksidanata u proizvodnji mesnih proizvoda. U našem istraživanju proučavali smo zaštitni učinak prirodnih biljnih antioksidanata i utvrdili da uz antioksidante, postoje i drugi faktori koji djeluju na tijek oksidacije lipida. Da bismo utvrdili što se događa ne samo s lipidima nego i antioksidantima tijekom proizvodnje mesnih proizvoda, proučavali smo dinamiku sveukupne antioksidacijske aktivnosti u četiri različita mesna proizvoda od pripreme sirovine do završetka proizvodnje kobasica. Za utvrđivanje ukupne antioksidacijske aktivnost korištena je FRAP- metoda. Rezultati pokazuju da postoji nekoliko nezavisnih čimbenika koji utječu na sveukupni status lipida. Prvo, to je kakvoća mesa, potom, antioksidacijska aktivnost prisutna u svim upotrijebljenim sirovinama, te tehnologija proizvodnje. Ovisno o vrsti mesa razlikuje se i oksidacijski potencijal. Općenito govoreći, šteta se ne može ispraviti. Antioksidacijska aktivnost je različita i nije uzrokovana samo dodanim antioksidantima. Antioksidansi posjeduju različitu dinamiku antioksidacijske aktivnosti. Da bi se nadoknadila proizvodnja peroksida prilikom rasijecanja mesa, uloga antioksidanata s velikom brzinom reakcije je značajna zbog sprječavanja razgradnje lipida. Kasnije je značajnija sveukupna antioksidacijska aktivnost unutar koje, čini se, antioksidanti djeluju kao sinergisti u zaštiti masti. Najbolji sastav antioksidanata u proizvodnji mesa trebao bi se procijeniti za svaki mesni proizvod pojedinačno u odnosu na specifičan sastav i proizvodnu tehnologiju.Lipid oxidation causes loss of quality and safety in meat products. This well known fact leads to a broad use of antioxidants in meat products manufacturing. In our research we studied protective effect of natural plant antioxidants and found that there are other factors than amount of antioxidant affecting the course of lipid oxidation. To find out what happens not only with lipids but also with antioxidants during meat products manufacturing, we studied the dynamics of overall antioxidant activity in meat formulas of four different meat products from cutting until marshalling. FRAP method was used for the total antioxidant activity. Results show that there are several independent factors affecting the overall status of lipids. First, it is meat quality, second, antioxidant activity present in all processed material, third, the technology of processing. Meat used in production varies in lipid oxidation development. Generally, the damage cannot be undone. Antioxidant activity of all participating elements differs and the antioxidant activity is provided not only by added antioxidants. The antioxidants have different antioxidative activity dynamics. To compensate a massive peroxide production at cutting of meat, the antioxidants with high reaction speed are important to prevent lipid damage. Later on, more important is overall/total antioxidant activity within which, it seems, antioxidants are functioning synergically in fat protection. Optimal composition of anti DIO oxidants in meat products respecting specific composition and manufacturing technology should be estimated for each meat product individually

Protective Role of Agrimonia eupatoria L. in Heavy Metal Induced Nephrotoxicity

The aim of this study was to evaluate the potential protective role of Agrimonia eupatoria L. in heavy metal induced nephrotoxicity. Rabbit kidney epithelial cells (RK13) were used as the model cell line. They were exposed to three different heavy metal compounds: cadmium chloride dihydrate CdCl2.2H2O (15 and 20 mg.l−1), potassium dichromate K2Cr2O7 (1, 10 mg.l−1), and zinc sulfate heptahydrate ZnSO4.7H2O (50, 150 mg.l−1) simultaneously with agrimony (ethanolic extract, 100 mg.l−1). The cell response was recorded using the xCELLigence system or real-time cell analysis (RTCA) as a cell index (CI) and expressed as cell adherence (%) compared to control cells without treatment. The potential nephroprotective effects were recorded in cells treated with chromium (1 a 10 mg.l−1) and agrimony, where the cell adherence increased from 95.11 ± 11.25 % and 7.24 ± 0.33 % to 103.26 ± 1.23 % and 68.54 ± 4.89 % (P < 0.05) respectfully and also with a combination of agrimony and zinc (150 mg.l−1), where the adherence increased from 57.45 ± 1.98 % to 95.4 ± 6.95 %. During the cell exposure to cadmium in combination with agrimony, the protective effect was not recorded; the adherence of cells was even decreased (P < 0.05)

Effect of glaze and selected herbal extracts on lipid oxidation and sensory properties of frozen Atlantic herrings (Clupea harengus L.)

Frozen fillets of Atlantic herrings (Clupea harengus) were used to evaluate the effect of glaze with or without addition of selected herbal extracts on lipid oxidation and sensory properties during 8 months of freezing storage under −14 °C. Fillets were divided into four groups: control non-glazed group, glazed group without addition of herbal extracts, and glazed groups with addition of hawthorn (Crataegus oxyacantha L.) extract (0.3%) and agrimony (Agrimonia eupatoria L.) extract (0.3%). The antioxidant activity and total phenolic content in hawthorn and agrimony extracts, and their effect on lipid deterioration expressed as thiobarbituric acid reactive substances were measured. The results showed that the herbal extracts of hawthorn and agrimony are effective antioxidants and good sources of total phenols. Significant influence of herbal extracts added into glaze on the extent of lipid oxidation changes has been obvious within 4 months storage of herring fillets under freezing conditions. Finally, positive influence of glaze and herbal extracts on organoleptic characteristics of fish fillets was found