Pros and cons of using a computer vision system for color evaluation of meat and meat products

The ability of a computer vision system to evaluate the color of meat and meat products was investigated by a comparison study with color measurements from a traditional colorimeter. Pros and cons of using a computer vision system for color evaluation of meat and meat products were evaluated. Statistical analysis revealed significant differences between the instrumental values in all three dimensions (L*, a*, b*) between the computer vision system and the colorimeter. The computer vision system-generated colors were perceived as being more similar to the sample of the meat products visualized on the monitor, compared to colorimeter-generated colors in all (100%) individual trials performed. The use of the computer vision system is, therefore, considered a superior and less expensive alternative to the traditional method for measuring color of meat and meat products. The disadvantages of the computer vision system are its size, which makes it stationary, and the lack of official manufacturers that can provide ready-to-use systems. This type of computerized system still demands experts for its assembly and utilization

Vezivanje lipida za hemoglobin pod dejstvom insulina

Under hypoglycemic conditions, concomitant hyperinsulinism causes an apparent modification of hemoglobin (Hb) which is manifested by its a aggregation (Niketic et al.. Clin. Chim. Acia 197 (1991) 47). In the present work the causes and mechanisms underlying this Hb modification were Studied. Hemoglobin isolated from normal erythrocytes incubated with insulin was analyzed by applying P-31-spectrometry and lipid extraction and analysis. To study the dynamics of the plasma membrane during hperinsulinisra a fluorescent lipid-analog was applied. In the presence of insulin phosphatidylserine (PS). phosphatidylethanolamine (PE) and cholesterol were found to bind to Hb. Lipid binding resulted in Hb aggregation, a condition that can be reproduced when phospholipids arc incubated with Hb in vitro. Using a fluorescent lipid-analog, it was also shown that exposing crythrocytes to supraphysiological concentrations of insulin in vitro resulted in the internalization of lipids. The results presented in this work, may have relevance to cases of diabetes mellitus and hypoglycemia.Uranijim radovima je pokazano da hiperinsulinizam u uslovima hipoglikemije izaziva modifikaciju molekula hemoglobina koja se manifestuje njegovim agregiranjem (Niketić et al., Clin. Chim. Acta 197 (1991) 47). U ovom radu ispitivana je ova modifikacija molekula hemoglobina, kao i mehanizam njenog nastajanja. Primenom 31P-spektrometrije i analizom lipidnog ekstrakta utvrđeno je da u normalnim eritrocitima inkubiranim sa insulinom dolazi do vezivanja fosfatidil-serina, fosfatidil-etanolmina i holesterola za molekul hemoglobina. Vezivanje fosfolipida za hemoglobin dovodi do njegovog agregiranja što je potvrđeno eksperimentima u kojima je hemoglobin inkubiran sa fosfolipidima in vitro. Primenom fluorescentnog lipidnog analoga pokazano je da pri izlaganju eritrocita suprafiziološkim koncentracijama insulina dolazi do internalizacije membranskih lipida. Dobijeni rezultati mogu biti od značaja za pacijente obolele od šećerne bolesti i hipoglikemije

Color measurement of animal source foods

Rapid and objective assessment of food color is necessary in quality control. The color evaluation of animal source foods using a computer vision system (CVS) and a traditional colorimeter is examined. With the same measurement conditions, color results deviated between these two approaches. The color returned by the CVS had a close resemblance to the perceived color of the animal source foods, whereas the colorimeter returned not typical colors. The effectiveness of the CVS is confirmed by the study results. Considering these data, it could be concluded that the colorimeter is not representative method for color analysis of animal source foods, therefore, the color read by the CVS seemed to be more similar to the real ones

Exposure assessment to essential elements through the consumption of canned fish in Serbia

The aim of this study was to provide a quantitative exposure assessment to essential elements through the consumption of canned fish in Serbia. This objective was fulfilled by analyzing content of essential elements in canned fish and by using data from a food consumption survey. Consumption survey of canned fish was designed and performed to general principles and EFSA guidelines on data collection of national food consumption. The questionnaire was performed on 1,000 respondents during 2018. Determination of copper, zinc and iron levels were performed on 454 canned fish and seafood samples divided into four groups (canned tuna, canned sardines, canned other sea fish and canned seafood) during five consecutive years (2014–2018). This study showed significant association between sex, BMI and weight and consumption patterns. Obtained average weekly consumption of canned fish confirms our assumption that consumption of canned fish is significant in Serbia. Zinc and iron were found in all 454 samples (100%), and copper in 222 samples (48.9%). The average obtained concentration in all samples were 1.268 mg kg–1 for Cu, 5.661 mg kg–1 for Zn and 9.556 mg kg–1 for Fe. The highest concentration for all three minerals were found in canned sardines (Cu — 6.49 mg kg–1, Zn — 37.2 mg kg–1 and Fe — 21.8 mg kg–1). Obtained mean exposure to intake of copper, zinc and iron from canned fish was 1.2241 μg/kg bw/day, 5.4634 μg/kg bw/day and 9.2231 μg/kg bw/day, respectively. Exposure of Serbian population to zinc, copper, and iron through consumption of canned fish is less than recommended daily reference intakes and there is no risk of reaching toxic levels by consuming fish

Techno-functional, textural and sensorial properties of frankfurters as affected by the addition of bee pollen powder

The objective of this study was to determine whether the addition of different pollen powder concentrations (0.5; 1.0 and 1.5 g/100 g) had an influence on techno-functional, textural and sensorial traits of frankfurters. Examining the techno-functional characteristics of pollen, a conclusion was reached that the higher the concentration, the higher the emulsification and better techno-functional properties. Also, FTIR-ATR analysis has shown that specific pollen molecules provided good emulsifying properties of sausages. On the other hand, sensory analysis showed that sausages with the addition of 1.0% and 1.5% of pollen powder have a more pronounced floral odor. Warner-Bratzler shear force test has shown that the incorporation of pollen caused a more stable product throughout sixty days of storage than the control sample. It could be explained by the formation of more protein-protein interactions due to the addition of non-meat proteins in the formulation of frankfurters and obtaining a more stable product than the control one. All things considered, it can be concluded that pollen exhibits good techno-functional properties and could be utilized in the formulation of frankfurters with improved and steady techno-functional properties during two months of refrigerated storage

Changes in chemical attributes during ripening of traditional fermented sausage, "Pirot ironed"

"Pirot ironed" is a traditional Serbian dry-fermented sausage manufactured in the southeast of Serbia. The changes in the chemical attributes of Pirot ironed sausage were followed during ripening. Samples were taken on the processing days 0, 7, 14, 21 and 28. Pirot ironed sausage was produced from the most valuable cuts of beef and chevon, without addition of starter cultures or fat tissues. Sausages were manufactured in a traditional drying/ripening chamber, where they were pressed every two days to acquire the typical flat form and to speed up the drying. The final water activity was 0.839. The lowest pH value recorded was 5.30 on the processing day 28. During ripening, the water content decreased significantly from 74.72% to 40.32%, while the protein and the fat amounts increased significantly from 19.12% to 45.79% and from 1.22% to 6.21%, respectively. Up to now, the properties of Pirot ironed sausage have not been recognized or published in scientific literature in spite of the long tradition and popularity of this meat product in Serbia

How do sous-vide treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster mushrooms (Pleurotus ostreatus)?

Sensory and physical properties of organic oyster mushrooms (Pleurotus ostreatus) prepared by the sous-vide culinary method (50–90°C, 10′) were investigated and compared with the cooking method (80°C, 30–60′) to analyze the effects of different temperature and time regimes. To promote organic oyster mushroom's nutritional benefits and improve its taste, oregano and thyme were added in different percentages, and mushrooms were exposed to sous-vide treatments at 60°C for 20′ and 30′. Sensory evaluation was focused on testing spices intensity, likeability, and recognizability with principal component analysis employed. While the likeability scores and color changes were higher for those with higher thyme content in the mixture, the antibacterial results showed the highest effect of oregano, proving certain positive effects and emphasizing the research's importance. As an added value of the research, the mixture concentrations of sous-vide vacuumed pouches containing spices and mushrooms, that is, sous-vide pure juice extracts were analyzed for the first time for antibacterial activity. The research highlights the sensory improvement of mushrooms using the convenient treatment and adding selected spices, altogether multiplying their health benefits by preserving beneficial compounds. Novelty impact statement: Sous-vide culinary method, as an innovative choice in the world of gastronomy, gives the possibility to adjust treatment conditions and enables control of changes associated with the physical properties of mushrooms. Concerning the importance of living a healthy lifestyle, the fact that this method provides the ability to preserve bioactive compounds in well-known healthy foods, such as mushrooms, widens the additional importance of its application. The research highlights the sensory improvement of mushrooms using convenient heat treatment and adding selected spices generally used in traditional and world-known cuisine and altogether multiply their health benefits by preserving beneficial compounds. © 2022 Wiley Periodicals LLC

Extrapair paternity in two populations of the socially monogamous Thorn-tailed Rayadito Aphrastura spinicauda (Passeriformes: Furnariidae)

Studies on extrapair paternity (EPP) are key to understanding the ecological and evolutionary drivers of variation in avian mating strategies, but information is currently lacking for most tropical and subtropical taxa. We describe the occurrence of EPP in two populations of a South American socially monogamous bird, the Thorn-tailed Rayadito, based on data from 266 broods and 895 offspring that were sampled during six breeding seasons in north-central and southern Chile. In the northern population, 21% of the broods contained at least one extrapair young and 14% of all offspring were sired by an extrapair male, while in the southern population, we detected extrapair offspring (EPO) in 14% of the broods, and 6% of all offspring were EPO. Variation in the frequency of EPP could stem from population differences in the duration of the breeding season or the density of breeding individuals. Other factors such as differences in breeding synchrony and variation in food availability need to be evaluated. More reports on EPP rates are necessary to determine the patterns of taxonomic and geographic variation in mating strategies in Neotropical birds, and to better understand the differences in ecological dynamics between northern and southern hemisphere populations.Fil: Botero Delgadillo, Esteban. Max Plank Institute For Ornithology; Alemania. SELVA: Investigación para la Conservación en el Neotrópico; Colombia. Universidad de Chile; ChileFil: Quirici, Verónica. Universidad Andrés Bello; ChileFil: Poblete, Yanina. Universidad de Las Américas; ChileFil: Ippi, Silvina Graciela. Universidad Nacional del Comahue. Centro Regional Universitario Bariloche. Departamento de Ecología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte; ArgentinaFil: Kempenaers, Bart. Max Plank Institute For Ornithology; AlemaniaFil: Vásquez, Rodrigo A.. Universidad de Chile; Chil

Chromium content in the meat of male Saanen goat kids from Vojvodina (Northern Serbia)

Goats, the earliest ruminant to be domesticated, are traditional sources of meat, milk, fibre, leather, related products of animal origin and as draught and pack animals. Meat is the major product of the goat. Meat quality is the sum of all sensory, nutritive, technological and hygienic-toxicological factors of meat. The aims of this study were to investigate the chromium content of four different muscles (M. psoas major, M. longissimus dorsi, M. semimembranosus and M. triceps brachii) of Saanen goat male kids and to determine whether the chromium contents differed between the muscles. Chromium content was determined using inductively coupled plasma optical emission spectrometry (ICP-OES), after dry ashing mineralisation. The studied muscles did not significantly differ (P >0.05) with respect to chromium content. The chromium content ranged from 0.012 to 0.067 mg/100 g, with an average of 0.026 mg/100 g