Utjecaj brenda na tržišnu prihvatljivost određenog prehrambenog proizvoda

Brand doesn’t play quite good role in BiH market, and it has not been sufficiently researched neither has it been implemented to the required level. In the period of globalization and opening towards the neighbor countries, when the local products are faced with strong worldwide known brands, which have taken a part of their market share. In the case of food products and their quality, consumer focused on tradition and quality products, and marketing. Bearing in mind all the above mentioned domestic producers must implement appropriate marketing approach; the focus should be building a brand as a primary means of product differentiation. To confirm this is done the research aimed to test the influence of brand on the market acceptability of the sensory analysis of organized instant drinks (brand “Cedevita”, “Vitella” domestic instant drink “Nova Vita “). Instant drinks are prepared according to instructions on the packaging, and are served in plastic cups. Sensory testing was conducted in the laboratories of the Faculty of Agriculture and Food Sciences – University of Sarajevo, and the panel was composed of 26 trained assessors. Auditors have used the “open” and “closed” method of testing. Primary data were collected through the jury leaves. Factorial analysis revealed a statistically significant impact of the brand on sensory evaluation of beverages examined. They conclude that brand ‘’Cedevita” had an impact on assessors, because in open tasting obtained significantly higher ratings. If we look at the non / existence of brands in BiH and the causes of this, we can say that small studies of this type can be useful to manufacturers who care about brand development in BiH.Pojam, značaj i uloga brenda u BiH nije dovoljno istražen, niti se primjena brendinga nalazi na željenom nivou. U periodu globalizacije i otvaranja prema zemljama u okruženju, domaći proizvođači suočili su se sa prodorom svjetski poznatih brendova koji su preuzeli dio njihovog tržišnog učešća. Kada je riječ o prehrambenim proizvodima i kvalitetu istih, potrošač je obično fokusiran na tradiciju i kvalitet proizvoda, gdje marketing igra važnu ulogu. Prema tome domaći proizvođači moraju primjeniti adekvatan marketinški pristup koji u fokusu ima izgradnju brenda kao osnovnog sredstva diferencijacije proizvoda i tržišne prihvatljivosti. Kao potvrda navedenog urađeno je istraživanje čiji je cilj bio provjeriti utjecaj brenda na tržišnu prihvatljivost kroz organizovanu senzornu analizu instant napitaka (brenda „Cedevita“, „Vitella“ i domaćeg instant napitka „Nova Vita“). Instant napici su pripremljeni prema upustvu na pakovanju, te servirani u plastične čaše. Senzorno ispitivanje provedeno je u laboratorijama Poljoprivredno- Prehrambenog fakulteta u Sarajevu, a ocjenjivanje je vršilo 26 educiranih ocjenivača. Ocenjivači su se koristili „otvorenom“ i „zatvorenom“ metodom ocjenjivanja. Primarni podaci prikupljeni su putem ocjenjivačkih listića. Ispitivanje je vršeno metodom bodovanja. Jednofaktorijalnom analizom utvrđen je statistički značajan utjecaj brenda na senzornu ocjenu ispitivanih napitaka. Došlo se do zaključka da je brend ‘’Cedevita’’ imao utjecaja na ocjenivače, jer su prilikom otvorene degustacije dobijene statistički značajno veće ocjene. Ako se osvrnemo na ne/postojanje brandova u BiH i na uzroke tome, možemo reći da i mala istraživanja tipa ovog mogu biti korisna proizvođačima kojima je stalo do razvijanje brenda u BiH

GOOD HYGIENE PRACTICE IN FISHERIES AT THE SARAJEVO CANTON

Provođenje mjera dobre higijenske i sanitarne prakse nužno je u cilju osiguranja zdravstveno ispravne hrane. Dobra higijenska praksa određuje šta je potrebno da se učini u vezi sa čišćenjem i higijenom, kao i kada i ko treba provesti te poslove u cilju dobijanja što kvalitetnijeg proizvoda. Cilj ovog rada je da se izvrši ispitivanje dobre higijenske prakse u 6 ribarnica Sarajevskog kantona, te da se ustanovi fizičko-hemijski kvalitet prodavane ribe na tržištu Sarajevskog kantona. Analiza stanja ribarnica izvršena je uzimanjem briseva sa 5 različitih površina, u 6 ribarnica, te je prema Normativima mikrobiološke čistoće, mikrobiološka čistoća ribarnica okarakterisana kao dobra i prihvatljiva. Za utvrđivanje hemijskog sastava ribljeg mesa, istraživanjem je obuhvaćeno 30 uzoraka kalifornijske pastrmke. U okviru hemijskih pretraga, utvrđena je prosječna količina vode 72,85%, masti 5,55%, bjelančevina 19,62% i pepela 1,70%. Senzorna ocjena kvaliteta ribe ocijenjena je Quality Index Method testom (QIM) i svi su uzorci ocijenjeni kao svježa riba.Implementation of good hygiene measures and sanitation practices is necessary in order to ensure safe food. Good hygiene practice determines what is needed to be done regarding to cleaning and hygiene, as well as when and who should carry out these measures in order to ensure the best quality products. The aim of this study was to perform testing of good hygiene practices in six fisheries at the Sarajevo Canton, and to determine the physical and chemical quality of fish sold on the market of Sarajevo Canton. The analysis in fisheries included microbiological swab collection from five different surfaces, in six fisheries, and according to the Standards of microbiological cleanness, microbiological cleannessall fisheries were characterized as good and acceptable. Also, chemical analysis of nutritional composition of fish meat was performed, including 30 samples of California trout. The average contents were: water 72.85%, fat 5.55%, protein 19.62% and ash 1.70%. Sensory evaluation of fish samples was evaluated by Quality Index Method test (QIM), and all samples were evaluated as fresh fish

Mikrobiološki kvalitet mesnih prerađevina i analiza radnih površina

The microbiological safety and quality of meat products are important to producers and consumers and involve microbial contaminants on the final products. The swabs were obtained from workers hands, plank for meat cutting, and knifes in January and February 2016. Beef and sheep prosciutto and Sudžuk sausage sampling was also performed at the same locations in the same time as swabs sampling. In these meat products, aerobic mesophilic bacteria, yeast, molds, E. coli, Salmonella spp., and clostridia were determined. Higher level of contamination was obtained in January. Workers hands were highly contaminated with all examined bacteria, while in knife swabs lowest contamination level was detected. Higher level of meat products contamination was also noticed in January 2016. Aerobic mesophilic bacteria were most abundant in Sudžuk sausage samples, E. coli, yeasts and molds in sheep prosciutto, while Salmonella spp. and clostridia were not detected in any sample. Good microbiological quality of meat products was noticed.Mikrobiološka bezbjednost i kvalitet mesnih prerađevina su veoma značajni za proizvođače i potrošače, s obzirom na potencijalnu opasnost od njihove mikrobiološke kontaminacije. Brisevi su uzimani sa ruku radnika, dasaka za sječenje i noževa u januaru i februaru 2016. godine na pijaci Vogošća-Sarajevo. Uzorci pršute, stelje i sudžuka su uzeti iz istih objekata i u isto vrijeme kad i brisevi iz tih objekata. U ovim mesnim prerađevinama, određeno je prisustvo aerobnih mezofilnih bakterija, kvasaca, gljiva, E. coli, Salmonella spp. i klostridija. Veći stepen kontaminacije radnih površina zabilježen je u januarskom uzorkovanju. Ruke radnika su bile veoma kontaminirane svim ispitivanim bakterijama, dok su noževi za sječenje bili najmanje kontaminirani. I mesne prerađevine su bile više kontaminirane u januaru 2016. godine. Aerobne mezofilne bakterije su bile najzastupljenije u sudžuku, E. coli, kvasci i gljive u stelji, a Salmonella spp. i klostridije nisu detektovane ni u jednom uzorku, pa se može zaključiti da je sigurnost mesnih prerađevina dobra

With food to health : proceedings of the 10th International scientific and professional conference

Proceedings contains 13 original scientific papers, 10 professional papers and 2 review papers which were presented at "10th International Scientific and Professional Conference WITH FOOD TO HEALTH", organised in following sections: Nutrition, Dietetics and diet therapy, Functional food and food supplemnents, Food safety, Food analysis, Production of safe food and food with added nutritional value

SYSTEM CONTROL OF SMOKING PROCESS AND MEASURING BENZO[A]PYRENE IN TRADITIONAL PRODUCTION OF BOSNIAN DRY CURED HAM (BOSANSKI PRŠUT) BY IMPLEMENTING HACCP SYSTEM

<p>As it is well known, traditional production of smoked meat products requires technological processes, which carry some food safety hazards (e.g. content of Benzo[a]pyrene. (B[a]P). “OMEGA COMERC Ltd.”, a member of the meat industry in Visoko region, has implemented food safety management system according to the recommendations from Codex Alimentarius CAC-RCP (9), recommended International Code of Practice - General Principles of Food Hygiene. <br />By implementing HACCP system, the Company established adequate control measures in producing Bosnian dry cured ham (bosanski pršut) on traditional way including the smoking process in the chambers. By doing this, they have created conditions to measure B[a]P content in the Bosnian dry cured ham and implement HACCP system without impairing traditional production and food safety of the final product.<br />The aim of this study is to present the effect of the specific production process onto the meat smoking in order to preserve hygienic, nutritional and sensory values, and also to control B[a]P content in the final product.</p><p>Key words: Bosnian dry cured ham, traditional production, smoking process, Benzo[a]pyrene, HACCP</p

THE COMPARATIVE ASSESSMENT OF SENSORIAL FEATURES OF THREE SALMONIDAE SPECIES KEPT UNDER THE SAME CONDITIONS

The main purpose of this research was to investigate the freshness of three salmonidae  species from the Centre of Aquaculture “Neretva“ in Konjic kept under different conditions i.e.  temperature. The research included a total of 60 fishes, 20 brown trouts (Salmo trutta m. fario Linnaeus), Brook trouts (Salvelinus alpinus) and rainbow trouts (Oncorhynchus mykiss Walbaum) each with an average weight of 200 grams. To assess the freshness of the fish we used sensory method by point system (1). Examined were the appearance, color, smell, taste, and consistency of the fish. Also, any pathological skin changes as well as the appearance of the eyes and gills were noted (2). The freshness rating was made three times in 48 hours. Chemical evaluation included the amount of water, fat, protein and ash.Sensory analysis of all samples, which was conducted at room temperature showed deterioration of freshness over time indicated by increasing number of points (after 48 hours, the number was 20 points out of maximum 24), while the control samples (from the fridge) showed no changes even 48 hours after the beginning of analysis, when the fish was still fresh. The experimental data obtained by analyzing chemical composition of fish did not significantly differ from the literature sources.Key words: fish meat, chemical composition, freshness of fish meat, sensory analysis</p

Quantification of Selected Toxic and Potentially Toxic Elements in Vegetables, and Health Risk Assessment

Vegetables play an important role in human nutrition and their importance in diet is determined by its chemical composition. Numerous studies indicate a high degree of contamination of soil and plants produced in certain agro-ecological conditions, especially near urban and industrial areas. Accordingly, toxic and potentially toxic elements (aluminum, chromium, copper, manganese, nickel, lead and zinc) were quantified in edible parts of four vegetable species (potato, cabbage, carrot and broccoli) by means of inductively coupled plasma–optical emission spectrometry (ICP–OES). In addition, health risk assessment was done and expressed through estimated weekly intake of elements (EWI) and hazard quotient (HQ). Samples of each species originating from different localities were collected from three green markets in the city of Belgrade (Serbia). The content of studied elements ranged from 1.32 to 4.00, 0.31 to 5.77, 3.50 to 23.11, 1.82 to 11.17 and 2.11 to 10.62 mg/kg for aluminum, cooper, manganese, nickel and zinc, respectively. Chromium was detected in carrot sample (1.76 mg/kg), whereas concentration of lead in two samples of broccoli exceeded the maximum allowed concentration (>0.3 mg/kg) set by the national regulations. The average estimated weekly intakes for Al, Cu, and Zn were within the safe limits set by FAO/WHO, while for Ni and Pb in some vegetables were considerably higher than proposed values. In respect to the obtained results, a great weekly health risk was indicated for chromium, nickel and lead with the highest HQ values: 2.44, 10.32 and 2.02, respectively. The results of the study impose the necessity for continuous monitoring of harmful elements content in individual vegetable crops as well as strict regulative guide-lines in order to diminish possibility of contamination

Content and Nutritional Value of Selected Biogenic Elements in Monofloral Sunflower Bee-Collected Pollen from Serbia

Pollen (floral or bee-collected) can be used as a good source of different nutrients including several important biogenic elements (minerals). The aim of this study was to determine content of selected biogenic elements (phosphorous, potassium, sulphur, calcium, magnesium, iron and zinc) in monofloral bee-collected pollen originated from sunflower (Helianthus annuus L.) plants grown in Serbia and to estimate its nutritional value regarding to elements content. In that purpose ICP-OES analytical method was applied. According to obtained results the examined pollen sample contains above mentioned elements in following quantities: P – 3523.98 mg/kg; K – 2869.13 mg/kg; S – 1951.74 mg/kg; Ca – 1919.20 mg/kg; Mg – 654.36 mg/kg; Fe –83.55 mg/kg; Zn – 45.92 mg/kg of dry weight. Based on recommended daily intakes for iron, phosphorus and zinc application of pollen, as food or food ingredient, will cover meaningful part of human needs for these three important elements

Proceedings of the 12 International Scientific and Professional Conference WITH FOOD TO HEALTH

Proceedings contains 1 review paper, 6 original scientific papers, and 4 professional papers presented at 12th International Scientific and Professional Conference WITH FOOD TO HEALTH, organised in following sections: Nutrition, Dietetics and Diet Therapy, Functional Food and Dietary Supplements, and Food Analysi