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 in milk composition of domestic Balkan donkeys’ breed during lactation periods

Changes in the milk composition during early, middle and late stage of lactation period were monitored in 10 individual autochthonous donkeys of the Domestic Balkan breed. Animals were grazing ad libitum during early and middle lactation, while supplements (meadow hay, corn and corn stalks) were added during the late lactation period. The aim of this study was to evaluate the main compounds of donkeys’ milk during different periods of lactation. Based on the obtained results it was noticed that nutritional effects on milk composition were the greatest in the early and middle lactation. Chemical analysis indicated that donkeys’ milk was quite poor in dry matter (8.82-9.68%), fat (0.54-0.67%) and protein (1.44-1.79%), and conversely was high in lactose content (6.06-7.12%). Concentration of vitamin C varied significantly (P<0.05) during the lactation period and was very high (12.84-26.89 μg/mL) in comparison to milk from other animal species. Likewise, the content of lysozyme (1.95-3.29 g/L) and lactoferrin (1.56-3.14 g/L) during the early and middle lactation period showed an increase. Donkeys' milk did not show any significant differences in MUFA, n6-PUFA and UFA contents, while n3-PUFA, n6/n3 and UFA/SFA ratio showed a significant variability (P<0.05) during the lactation period.[Project of the Serbian Ministry of Education, Science and Technological Development, Grant no. III46012

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&lt;0.05), especially in those made with SC. High values of coefficient of determination (r 2 &gt;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