Effect of Modified Atmosphere Pakaging on the Shelf-life of Common Carp (Cyprinus carpio) Steaks

AbstractThe effect of modified atmosphere packaging (MAP 1: 40%CO2+60%N2 and MAP 2: 100%CO2) on the shelf-life of carp steaks was studied. Carp steaks were stored at +3±0.5˚C and on days 1, 3, 6, 9, 13 and 15, microbiological, chemical and sensory testing was performed. Based primarily on odour scores it was observed that carp steaks packaged in MAP1 remained acceptable up to 13 days of storage, while carp steaks packaged in MAP2 remained unchanged until the end of the study. By using MAP, especially 100% CO2, products shelf-life can be significantly prolonged

Uporedna ispitivanja kvaliteta goveđe pršute proizvedene na tradicionalan i industrijski način

The paper studies the chemical quality and oxidative status of beef prosciutto produced by different processes: in industrial conditions and in the traditional manner. Slightly larger differences are determined in moisture, fat and NaCl content, but the ash, nitrogen and protein content, as well as the pH value is not significantly varied in the samples of prosciutto produced by various methods. The acid number of the sample industrially manufactured beef prosciutto was slightly lower than in the sample of beef prosciutto produced in the traditional manner. Slightly higher peroxide value for beef prosciutto produced in the traditional manner is the result of a stronger influence of prooxidative factors (air, light, moisture), which are significantly smaller extent affected the patterns of beef prosciutto produced industrially and packed in a vacuum.U radu je ispitivan hemijski kvalitet i oksidativni status goveđe pršute proizvedene različitim postupcima: u industrijskim uslovima i na tradicionalan način. Utvrđene su nešto malo veće razlike u sadržaju vlage, masti i NaCl, dok se sadržaj pepela, azota, proteina, kao i pH vrednost, nisu bitnije razlikovale u uzorcima pršute proizvedene različitim postupcima. Kiselinski broj uzorka industrijski proizvedene goveđe pršute je bio neznatno niži od kiselinskog broja goveđe pršute koja je proizvedena tradicionalnim postupkom. Nešto viši peroksidni broj goveđe pršute proizvedene na tradicionalan način rezultat je snažnijeg delovanja prooksidativnih faktora (vazduh, svetlost, vlaga), koji su u znatno manjem obimu uticali na uzorke goveđe pršute proizvedene na industrijski način, upakovane u vakuumu

Micro:bit as a new technology in education in primary schools

Micro:bit as a new technology in education provides the solution for the gap between abstract and often incomprehensible frontal teachings and new wave of practical teaching, which forces individualization and independence of students. At the same time, by teaching students digital-technical literacy in a fun way, it increases interest and strengthens students’ will for the subject. The advantages of this device are not only oriented towards the students, but also towards the teachers and the entire school system. Modernization and the introduction of new approaches are paving the way for the schools of the future both in Serbia and around the world. The paper shows theoretical part on the basics of micro:bit, device layout, its specification and programming languages in which it is performed as well as the practical part.Publishe

Analysis of Requirements for the Use of Waste Wood and Plant Biomass in Serbia for Energy Purposes

The use of waste wood and agricultural biomass as renewable energy sources has in recent years been a practical and reliable way to obtain energy in most EU countries. Numerous scientific and practical researches are focused on the possibilities of using different sources of waste wood and plant biomass for energy purposes, as well as for other possible needs. A well-planned supply chain of waste wood and plant biomass in Serbia, with appropriate preparatory technologies, can significantly influence the rational use of available resources. This paper presents an analysis of the requirements for the use of available resources of waste wood and agricultural biomass in Serbia for appropriate purposes.Publishe

Zajednički patogeni viših biosfernih organizama

The paper indicates the most likely mechanisms, causes and epidemiological consequences pathogenic bacteria of community that live in the body of plants, animals and humans. In this respect especially were emphasized Pseudomonas, Erwinia, Yersinia, Listeria, Vibrio, Legionella, Salmonella and Mycoplasma.U radu se ukazuje na najverovatnije mehanizme, uzroke i epidemiološke posledice zajedništva patogenih bakterija koje žive u organizmu biljaka, životinja i čoveka. U tom pogledu su posebno istaknuti pseudomonasi, ervinije, jersinije, listerije, vibrioni, legionele, salmonele i mikoplazme

On the absence of appreciable half-life changes in alpha emitters cooled in metals to 1 Kelvin and below

The recent suggestion that dramatic changes may occur in the lifetime of alpha and beta decay when the activity, in a pure metal host, is cooled to a few Kelvin, is examined in the light of published low temperature nuclear orientation (LTNO) experiments, with emphasis here on alpha decay. In LTNO observations are made of the anisotropy of radioactive emissions with respect to an axis of orientation. Correction of data for decay of metallic samples held at temperatures at and below 1 Kelvin for periods of days and longer has been a routine element of LTNO experiments for many years. No evidence for any change of half life on cooling, with an upper level of less than 1%, has been found, in striking contrast to the predicted changes, for alpha decay, of several orders of magnitude. The proposal that such dramatic changes might alleviate problems of disposal of long-lived radioactive waste is shown to be unrealistic.Comment: 27 pages, 12 figures, accepted for publication in Nucl.Phys.A. Revised version, including quantitative analysis of the sensitivity of nuclear orientation experiments, discussed in this work, to changes of alpha-decay lifetimes in metals at low temperatures. Conclusions remain unchange

Effect of selected lab on L.monocytogenes during production of traditionally fermented sausages

Within the project “Safety of traditional fermented sausages: Research on protective cultures and bacteriocins” the task of Work Package 5 (WP5) was to produce traditional fermented sausages inoculated with pathogens using selected protective cultures and/or bacteriocins. As a result from previous work packages, three strains of Lactobacillus sakei (I-151, I-154 and I-155) showed bacteriocin-based antimicrobial activity against Listeria monocytogenes only. The Task 5.1. was production of fermented sausages inoculated with L. monocytogenes, together with the three selected protective cultures. Three batches of the indigenous sausages were prepared according to original recipes. For each batch four groups of sausages were produced: a positive control group (sausages inoculated only with L. monocytogenes), and three groups of sausages inoculated with L. monocytogenes and one of the three protective strains of Lb. sakei (I-151, I-154 and I-155). A slight advantage of the strain I-151 over the other two was observed in antilisterial activity, which may suggests that the three investigated strains represented just three isolates of the same bacteria. This hypothesis was supported by results of genetic investigation of bacteriocin determinants of the isolates carried out in WP3, where it was verified that all the Italian strains are subclones of the same population. Having in mind these results, it may be suggested to use only Lb. sakei I-151 as a protective starter culture in further experimental investigation

Primena prirodnih antimikrobnih sastojaka u proizvodnji mlečnih proizvoda

Large consumer concern about widespread use of synthetic chemical additives in spite of a large number of their potentially harmful effects, it seems that foods preserved with natural supplements are becoming very popular. Natural ingredients are usually directly added to the dairy products in various stages of manufacture. Due to the ability to interact with the other ingredients of the product there is a decrease in activity of the natural antimicrobial agents, or their inactivation, by treatment with an attempt to products at the stage of the milk prior to packaging. Values are already confirmed immersion, spray aerosols, and coating products. The aim of our work is to provide an overview of the different tests in which natural antimicrobial ingredients applied in different concentrations and in different ways during the preservation of dairy products.Velika zabrinutost potrošača zbog široke upotrebe sintetskih hemijskih aditiva, uprkos velikom broju njihovih potencijalno štetnih efekata, čini da namirnice konzervisane prirodnim dodacima postaju veoma popularne. Prirodni sastojci se najčešće direktno dodaju proizvodima od mleka u različitim fazama proizvodnje. Usled mogućnosti da u interakciji sa drugim sastojcima proizvoda dođe do smanjenja aktivnosti prirodnih antimikrobnih sredstava ili njihove inaktivacije, pokušava se sa tretmanom proizvoda od mleka u fazi pre pakovanja. Vrednost su već potvrdili uranjanje, prskanje aerosolima, i premazivanje proizvoda. Cilj našeg rada je da pruži pregled različitih ispitivanja u kojima su prirodni antimikrobni sastojci primenjeni u različitim koncentracijama i na različite načine prilikom konzervisanja mlečnih proizvoda

Sledljivost u cilju dokaza porekla Zlatarskog sira

The traceability of elements that must be applied during the traditional process of production and distribution Zlatar cheese is present in this paper. The aactivities that are implemented in order to obtain product labels with geographical origin necessarily includes the mechanism of risk management in the food safety system. Therefore, it is imperative to the basic principles of production Zlatar cheese involve the provision of a reliable system that allows tracking of the entire production flow in order to identify and eliminate the potential risks to consumers health, and thus, indirectly, to protect it. The mmechanism that is shown as a function of improveement the quality and safety of this traditional product, reducing the health risks of consumers, which in a direct way contributes its better competitiveness and opening roads in the local and surrounding markets.U ovom radu su dati elementi sledljivosti koji moraju biti primenjeni tokom tradicionalnog procesa proizvodnje i distribucije Zlatarskog sira. Aktivnosti koje se sprovode radi dobijanja oznake proizvoda sa geografskim poreklom moraju obavezno da sadrže i ovaj mehanizam upravljanja rizikom u sistemu bezbednosti hrane. Stoga, imperativ u osnovnim načelima proizvodnje Zlatarskog sira podrazumeva obezbeđivanje pouzdanog sistema koji omogućuje praćenje celokupnog toka proizvodnje u cilju identifikovanja i otklanjanja potencijalnog rizika po zdravlje potrošača, a time, posredno, i zaštite njihovog zdravlja. Prikazani mehanizmi su u funkciji podizanja nivoa kvaliteta i bezbednosti ovoga tradicionalnog proizvoda, smanjenja zdravstvenog rizika kod potrošača, što na direktan način doprinosi njegovoj boljoj konkurentosti i otvaranju puteva na domaćem i tržištima u okruženju

The magnetic properties of 177^{\rm 177}Hf and 180^{\rm 180}Hf in the strong coupling deformed model

This paper reports NMR measurements of the magnetic dipole moments of two high-K isomers, the 37/2$^-$, 51.4 m, 2740 keV state in $^{\rm 177}$Hf and the 8$^-$, 5.5 h, 1142 keV state in $^{\rm 180}$Hf by the method of on-line nuclear orientation. Also included are results on the angular distributions of gamma transitions in the decay of the $^{\rm 177}$Hf isotope. These yield high precision E2/M1 multipole mixing ratios for transitions in bands built on the 23/2$^+$, 1.1 s, isomer at 1315 keV and on the 9/2$^+$, 0.663 ns, isomer at 321 keV. The new results are discussed in the light of the recently reported finding of systematic dependence of the behavior of the g$_{\rm R}$ parameter upon the quasi-proton and quasi-neutron make up of high-K isomeric states in this region.Comment: 9 pages, 9 figures, accepted for publication in Physical Review