Biochemical changes in myofibrillar and sarcoplasmatic meat proteins at different freezing rates

Freezing rate significantly affects the quality of frozen meat and its biochemicalchanges. The loss of water from the cellular structure, which, under normal conditions,acts as a mechanical barrier between protein chains, causes spontaneousinteractions of proteins that result in their denaturation. In order to determinethe content of myofibrillar and sarcoplasmic proteins in meat samples, the sampleswere frozen at rates of 0.40, 0.90, and 1.25 cm/h for a storage period of 15 days.Protein content was analyzed by capillary gel electrophoresis and high-pressure liquidchromatography. During the freezing process, the protein chains were found tobe shortened so that myofibrillar proteins were between 20 and 50 kDa, whereassarcoplasmic proteins were between 20 and 100 kDa at all the freezing rates mentioned.The results of the analysis also show that the total number of sarcoplasmicproteins (freezing rate 0.90 cm/h; 20 proteins) was lower than the total numberof myofibrillar proteins (freezing rate 0.90 cm/h; 35 proteins), and the molecularweight for both types of protens was lower 50 kDa. Further research should bedirected towards extending storage time

FUNCTIONAL MEAT PRODUCTS

Industrija mesa je jedna od najvažnijih grana prehrambene industrije, koja zahtijeva kontinuirano uvođenje novih proizvoda, bilo zbog zahtjeva tržišta, bilo zbog pritisaka konkurencije u sektoru. Razvoj funkcionalne hrane je doveo do ispitivanja uticaja i ugradnje jednog ili više sastojaka sa funkcionalnim djelovanjem u različite vrste prehrambenih proizvoda, u okviru čega meso i proizvodi od mesa zaslužuju posebnu pažnju. Ova vrsta istraživanja i lansiranje novih proizvoda su usmjereni u pravcu pružanja zdrave alternative proizvodima, koji su često bili označeni kao uzrok nastanka različitih vrsta bolesti. Na pojavu lošeg mišljenja o mesu uglavnom utiču visoki sadržaja masti, posebno zasićenih masnih kiselina, holesterola i sa njima povezani razvoj kardiovaskularnih bolesti, nekih vrstama raka, gojaznosti i dr. Tokom brojnih istraživanjima, autori su nastojali da promijene dosadašnji imidž mesa i proizvoda od mesa kao tradicionalnih proizvoda, koji nisu najbolji po zdravlje ljudi, u novi imidž proizvoda sa veoma povoljnim djelovanjem na zdravlje. To je posljedica više faktora koji djeluju u istom pravcu: dodavanje ili eliminisanje ili smanjenje količine dodatih sastojaka. Ovaj članak predstavlja pregled radova objavljenih u posljednjih nekoliko godina na temu mogućnosti razvoja novih proizvoda u ovom sektoru, pri čemu se posebno analiziraju promjene koje su se desile u tradicionalnoj industriji mesa pod uticajem najnovijih istraživanja u oblasti dizajna i proizvodnje funkcionalne hrane.The meat industry is one of the most important branches of food industry, which requires continuous introduction of new products, whether due to market demand, either due to the pressures of competition in the sector. The development of functional foods has led to testing of the influence of one or more ingredients with functional activity and their addition in different types of food products, under which meat and meat products deserve special attention. This type of research and new product launches are directed towards providing a healthy alternative products, for those which were often identified as the cause of the different types of diseases. The occurrence of bad image of meat mainly affect the high fat content, especially saturated fat, cholesterol and related cardiovascular disease, some cancers, obesity and others.During numerous studies, the authors have tried to change the current image of meat and meat products as well as traditional products, which are not the best for human health, the new image products with favorable effects on health. This is due to several factors that act in the same direction: adding or eliminate or decrease quantity of added ingredients. This article presents an overview of papers published in recent years on new product development opportunities in this sector, with particular analysis of changes that have taken place in the traditional meat industry affected by the latest research in the field of design and production of functional foods

FUNCTIONAL MEAT PRODUCTS

Industrija mesa je jedna od najvažnijih grana prehrambene industrije, koja zahtijeva kontinuirano uvođenje novih proizvoda, bilo zbog zahtjeva tržišta, bilo zbog pritisaka konkurencije u sektoru. Razvoj funkcionalne hrane je doveo do ispitivanja uticaja i ugradnje jednog ili više sastojaka sa funkcionalnim djelovanjem u različite vrste prehrambenih proizvoda, u okviru čega meso i proizvodi od mesa zaslužuju posebnu pažnju. Ova vrsta istraživanja i lansiranje novih proizvoda su usmjereni u pravcu pružanja zdrave alternative proizvodima, koji su često bili označeni kao uzrok nastanka različitih vrsta bolesti. Na pojavu lošeg mišljenja o mesu uglavnom utiču visoki sadržaja masti, posebno zasićenih masnih kiselina, holesterola i sa njima povezani razvoj kardiovaskularnih bolesti, nekih vrstama raka, gojaznosti i dr. Tokom brojnih istraživanjima, autori su nastojali da promijene dosadašnji imidž mesa i proizvoda od mesa kao tradicionalnih proizvoda, koji nisu najbolji po zdravlje ljudi, u novi imidž proizvoda sa veoma povoljnim djelovanjem na zdravlje. To je posljedica više faktora koji djeluju u istom pravcu: dodavanje ili eliminisanje ili smanjenje količine dodatih sastojaka. Ovaj članak predstavlja pregled radova objavljenih u posljednjih nekoliko godina na temu mogućnosti razvoja novih proizvoda u ovom sektoru, pri čemu se posebno analiziraju promjene koje su se desile u tradicionalnoj industriji mesa pod uticajem najnovijih istraživanja u oblasti dizajna i proizvodnje funkcionalne hrane.The meat industry is one of the most important branches of food industry, which requires continuous introduction of new products, whether due to market demand, either due to the pressures of competition in the sector. The development of functional foods has led to testing of the influence of one or more ingredients with functional activity and their addition in different types of food products, under which meat and meat products deserve special attention. This type of research and new product launches are directed towards providing a healthy alternative products, for those which were often identified as the cause of the different types of diseases. The occurrence of bad image of meat mainly affect the high fat content, especially saturated fat, cholesterol and related cardiovascular disease, some cancers, obesity and others.During numerous studies, the authors have tried to change the current image of meat and meat products as well as traditional products, which are not the best for human health, the new image products with favorable effects on health. This is due to several factors that act in the same direction: adding or eliminate or decrease quantity of added ingredients. This article presents an overview of papers published in recent years on new product development opportunities in this sector, with particular analysis of changes that have taken place in the traditional meat industry affected by the latest research in the field of design and production of functional foods

INFLUENCE OF TEMPERATURE AND HEAT TREATMENT PROCEDURE ON THE CHANGE OF TECHNOLOGICAL PROPERTIES OF MEAT

Meso je veoma bitna namirnica u ishrani ljudi zbog svojih nutritivno vrijednih sastojaka. Gotovo svi proizvodi od mesa se na neki način toplotno obrađuju kako bi se postigle željene senzorne i nutritivne osobine, kao i zadovoljili kriterijumi po pitanju mikrobiološke stabilnosti i bezbijednosti proizvoda. Najčešća su dva tipa toplotne obrade u industrijskim uslovima, a to su toplotna obrada kuvanjem na atmosferskom pritisku ili vakumu i suva toplotna obrada pečenjem. Stoga ovaj rad ima za cilj dati kratak pregled najnovijih dostignuća u pogledu uticaja tehnoloških parametara tokom toplotne obrade u prvom planu visine temperature u centru uzorka i razlučitih postupaka toplotne obrade (kuvanjem i pečenjem) na promjene na proteinima, boji mesa, reološkim osobinama mesa, pH mesa, sposobnosti vezivanja vode, hemijskim osobinama i senzornim osobinama mesa.Meat is a very important food in the diet of people, due to its valuable nutritional ingredients. Almost all of the meat products are somehow heat treated to achieve the desired sensory and nutritional properties, as well as meet the criteria in terms of microbial stability and safety of the product. The most common are the two types of heat treatment in industrial conditions, such as heat treatment by cooking at atmospheric pressure or vacuum and dry heat treatment by roasting. Therefore, goal of this paper is to give a brief overview of the latest developments, regarding the influence of technological parameters during thermal processing of meat. Temperature level in the center of the sample and different thermal treatment procedures (cooking and roasting) were monitored in terms of impact on the protein’s structure changes, meat color, rheological properties of meat, meat pH, water holding capacity, chemical properties and organoleptic characteristics of meat

Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective-Case Study with Grilled Pork Meat

The present study analyzes pungency stimuli during mastication and after swallowing through three perspectives: oral processing, sensory perception and emotion detection. Results may be used by food scientists in understanding different effects that occur while consuming pungent food. Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity

Research of the effect of cold atmospheric plasma on gluten proteins from gluten-free flour

A gluten-free diet is the only available therapy for people with celiac disease (CD) and wheat allergy (WA). Given that this type of diet is difficult to implement because there is a possibility that gluten-free products could be contaminated with gluten, the aim of this paper was to examine the effect of cold plasma treatment on gluten proteins present in gluten-free flour. Samples were treated in a solid state (4 min) and as extracts (1 min). After treatment, proteins were separated on an HPLC apparatus. Then, the samples that were treated (in the solid form and as extracts) were compared to the untreated samples. Based on the obtained results, fewer proteins were isolated from the samples that were treated, compared to the untreated ones

Estimation of fat content in fermented sausages by means of computer vision system (cvs)

The aim of this study was to investigate the possibility of computer vision system (CVS) application in fat content estimation for different types of fermented sausages. Four different types of local fermented sausages with different fat contents were studied: Njeguška, Kulen, Pirotska and tea sausage. Results obtained for CVS-estimated fat content were compared to the results of traditional chemical analysis. Relative errors of fat content estimation in Njeguška, Kulen, Pirotska and tea sausage were 1.47%, 0.46%, 20.84% and 11.19%, respectively. Results of t-test showed a significant (p<0.01) difference between mean fat contents obtained by CVS and chemical analysis in the case of Pirotska sausage. On the other hand, there was no significant (p<0.01) difference between mean fat contents obtained by the two methods for the rest of the analysed sausages. The results indicate CVS has potential for application in the analysis of fat content of fermented sausages

Analysis of Pungency Sensation Effects from an Oral Processing, Sensorial and Emotions Detection Perspective—Case Study with Grilled Pork Meat

Pungency is an interesting sensory stimulus analyzed from different perspectives, in particular the underpinning mechanisms of its sensation and perception. In this study, grilled pork meat coated with three types of hot sauces were investigated regarding its main food oral processing characteristics and evaluated using time-intensity and temporal dominance of pungency sensations methods analyzing the pungency descriptors and intensities. Besides these methods, facial expressions obtained from video capturing were subject to emotion detection. Mastication parameters showed a slight, but not statistically significant, trend of an increased number of chews and consumption time associated with pungency intensity, while saliva incorporation indicated an increasing trend depending on the pungency intensity, especially after 25 strokes and before swallowing. Both time intensity and temporal dominance of pungency sensations showed that the complexity of understanding these sensations is in relation to intensity and type. Finally, the use of emotion detection software in analyzing the faces of panelists during mastication confirmed the increase in non-neutral emotions associated with the increase in pungency intensity

Implementation of climate change science in viticulture sustainable development planning in Serbia

Growing interest in Serbia in adaptation of viticulture to climate change emerged from a recorded positive impact of summer increased draught on domestic wine quality. Another motivation is that viticulture has been recognized as one of the fastest developing agricultural sectors in Serbia and, to contain its growing potential, it is crucial to provide basis for its future sustainable development. Prioritization and implementation of adaptation measures in practice require reliable assessment of climate projections. For climate change impact assessment is used high resolution multi-model ensemble of nine regional climate models simulations, bias corrected, with two most probable future scenarios of GHG emissions RCP4.5 and RCP8.5, for the period 2016-2100. Analysis has been done for the near future, mid-century and end of the century periods. The periods are defined according to the IPCC 5th Assessment Report, which enables comparison of climate change impacts with a wider region, and preferably motivate future international collaboration and knowledge exchange

Observed Changes in Climate Conditions and Weather-Related Risks in Fruit and Grape Production in Serbia

Climate change, through changes in temperature, precipitation, and frequency of extreme events, has influenced agricultural production and food security over the past several decades. In order to assess climate and weather-related risks to fruit and grape production in Serbia, changes in bioclimatic indices and frequency of the occurrence of unfavourable weather events are spatially analysed for the past two decades (1998–2017) and the standard climatological period 1961–1990. Between the two periods, the Winkler and Huglin indices changed into a warmer category in most of the viticultural regions of Serbia. The average change shift was about 200 m towards higher elevations. Regarding the frequency of spring frost, high summer temperatures and water deficit, the most vulnerable regions in terms of fruit and grape production are found alongside large rivers (Danube, Sava, Great and South Morava), as well as in the northern part of the country. Regions below 300 m are under increased risk of high summer temperatures, as the number and duration of occurrences increased significantly over the studied periods. The high-resolution spatial analysis presented here gives an assessment of the climate change influence on the fruit and grapes production. The presented approach may be used in regional impact assessments and national planning of adaptation measures, and it may help increase resilience of agricultural production to climate change