Uticaj načina dimljenja na prinos, hemijski sastav i senzorna svojstva dimljene ribe

This study compared the effects of smoking processes on the production weight losses, chemical and sensory characteristics of smoked fish - rainbow trout (Oncorchynchus mykiss, Walbaum) and common carp (Cyprinus carpio L). The averge production weight losses, determined in the conditions of our experiments, ranged from 9.60 % (cold smoked carp fillets) to 20.90% (cold smoked trout fillets). The smoking process reduced the moisture content and increased the protein, lipids and NaCl content in all investigated samples. The overall sensory quality of coldsmoked trout fillets was best estimated (4.66), while the overall sensory quality of coldsmoked carp fillets was the least acceptable (3.94)

UTICAJ ODREĐENIH STRESOGENIH FAKTORA NA KVALITET GOVEĐEG MESA

Stress inevitably occurs from farm to slaughter in modern cattle breeding. The effects of stress on behavior, physiological status, and meat quality have been examined by a number of authors. The mechanism of the effects of stress on physiological and biochemical changes and the consequent effects on meat quality attributes are significantly more limited. This review summarizes the primary stress factors that affect animal welfare and cause biochemical changes during the early postmortem period, which reduces the quality of carcasses and their nutritional quality. In order to obtain high quality meat, further studies are needed to uncover the complex mechanisms mentioned above.Publishe

Sastav lipida fermentisanih kobasica sa dodatkom lanenog ulja

The study examined the fatty acid profile of fermented sausages in which one part of backfat (making up 5%, 7% and 9% of the control treatment formulation) was replaced with flaxseed oil pre-treated with alginate and soy protein isolate. Increase in the content of pre-treated flaxseed oil had a significant effect on the fatty acid profile, which progressively changed with the increase of the oil content: saturated fatty acid content, content of oleic and total monounsaturated fatty acids were significantly lower while the content of α-linolenic acid increased multiple times (15–40 times) with the addition of flaxseed oil. Fermented sausages with flaxseed oil had significantly favorable PUFA/SFA and n-6/n-3 ratios.U ovom ogledu ispitivan je sastav masnih kiselina fermentisanih kobasica kod kojih je deo čvrstog masnog tkiva (ČMT, koje čini 5, 7 i 9% nadeva) zamenjen lanenim uljem pripremljenim kao alginatni gel i emulzijom sa izolatom proteina soje. Zamena dela ČMT-a lanenim uljem imala je značajan uticaj na sastav masnih kiselina koji se progresivno menjao sa povećanjem sadržaja ulja: sadržaj zasićenih masnih kiselina, oleinske i ukupnih mononezasićenih masnih kiselina je značajno smanjen dok je sadržaj α-linolenske kiseline višestruko veći (15–40 puta) kod varijanti s lanenim uljem. Fermentisane kobasice sa lanenim uljem imale su značajno povoljnije odnose PUFA/SFA i n-6/n-3

Senzorni kvalitet fermentisanih kobasica sa dodatkom lanenog ulja tokom skladištenja

The study examined the impact of the replacement of backfat with linseed oil on the sensory characteristics of fermented sausages. The oil was added as alginate gel and as emulsion with soy protein isolate. The content of the oil replacing backfat was around 5%, 7% and 9% of the batter. Increase the oil content and the manner of preparation did not influence the appearance and surface color. As for cut appearance, color, odor and taste grades declined progressively with the increase in the oil content. During storage, changes were mostly of the same intensity as in control. Content of linseed oil higher than 5% can negatively impact the acceptability of fermented sausages.U ovom ogledu ispitivan je uticaj zamene čvrstog masnog tkiva (ČMT) lanenim uljem na senzorna svojstva fermentisanih kobasica. Ulje je dodato kao alginatni gel i kao emulzija sa izolatom proteina soje. ČTM je zamenjen tako da u nadevu sadržaj ulja bude oko 5%, 7% i 9%. Povećanje zamenjenog dela ČMT-a i način pripreme generano nisu uticali na izgled na preseku i boju površine. Međutim, u pogledu izgleda na preseku, boje na preseku, mirisa i ukusa ocene su sa povećanjem sadržaja ulja progresivno bile manje. Tokom skladištenja promene uglavnom nisu bile većeg intnziteta od kontrole. Veći sadržaj lanenog ulja od 5% u nadevu feremnisanih kobasica može negativno da utiče njihovu prihvatljivost

Uticaj biljnih ulja na fizičko-hemijska i senzorna svojstva suvih fermentisanih kobasica

In order to improve the functional properties of dry fermented sausages, one part of backfat can be substituted with oils that have a more favourable fatty acid profile. In this experiment, one part of backfat in the mixture for dry fermented sausages was replaced with flaxseed and grapeseed oils prepared as alginate gel, with the content of oil in the mixture equalling 3% and 5%. The type and amount of oil did not affect the change in pH values. Sausages with flaxseed oil received lower grades for colour, odour, flavour and overall acceptability compared with the control and grapeseed oil variant. Increase in the flaxseed oil content in the mixture resulted in lower sensory analysis grades.U smislu poboljšanja funkcionalnih svojstava suvih fermentisanih kobasica moguće je deo masnog tkiva zameniti uljima s povoljnijim masnokiselinskim profilom. U ovom ogledu deo čvrstog masnog tkiva u nadevu suvih fermentisanih kobasica zamenjen je lanenim i uljem od koštica grožđa pripremljenim kao alginatni gel tako da je u nadevu sadržaj ulja bio oko 3% i 5%. Vrsta i količina ulja nisu uticali na tok promene pH vrednosti. Kobasice s lanenim uljem ocenjene su manjim ocenama u pogledu boje, mirisa, ukusa i ukupne prihvatljivosti u odnosu na kontrolnu kobasicu i kobasice sa uljem od koštica grožđa. Povećanje sadržaja lanenog ulja u nadevu uticalo je na smanjenje ocena senzorne analize

Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat

This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “ćevap” with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based “ćevap” fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness. © 2023 by the authors

Hemijski sastav jetri i bubrega svinja pet čistih rasa odgajanih u Vojvodini

In this paper the content of moisture, protein, total fat and total ash in the M. semimembranosus (SM) and M. longissimus thoracis et lumborum (LTL) from five purebred pigs: Large White (n=118), Landrace (n=116), Duroc (n=112), Hampshire (n=112) and Pietrain (n=121), reared in Vojvodina was determined. Components of proximate composition were determined by ISO methods. Overall, the average content (g/100g) of moisture, protein, total fat and total ash in all the SM and LTL (n=1158) was: 75.68, 21.73, 1.36 and 1.14, respectively. The Vojvodian pork showed same moisture, protein, total fat and total ash content compared with the values found in other countries.U ovom radu utvrđen je sadržaj vlage, proteina, ukupne masti i ukupnog pepela u jetrama i bubrezima svinja pet čistih rasa: Velika Bela (n=118), Landras (n=116), Durok (n=112), Hempšir (n=112) i Pietren (n=121), odgajanih u Vojvodini. Osnovni hemijski sastav određen je ISO metodama. Rasa svinja ne utiče značajno (P>0.05), dok vrsta iznutrice utiče značajno (P<0.05; P<0.001) na sadržaj vlage, proteina, ukupne masti i ukupnog pepela. Prosečan sadržaj (g/100g) vlage, proteina, ukupne masti i ukupnog pepela u svim ispitanim jetrama (n=579) je bio: 71.05, 21.34, 3.24 i 1.48, dok je u svim ispitanim bubrezima (n=579) bio: 79.43, 16.16, 3.13 i 1.20, respektivno

Hemijski sastav M. Semimembranosus i M. Longissimus Thoracis et Lumborum svinja pet čistih rasa odgajanih u Vojvodini

U ovom radu utvrđen je sadržaj vlage, proteina, ukupne masti i ukupnog pepela u M. semimembranosus (SM) i M. longissimus thoracis et lumborum (LTL) pet čistih rasa svinja: Velika Bela (n=118), Landras (n=116), Durok (n=112), Hempšir (n=112) i Pietren (n=121), odgajanih u Vojvodini. Osnovni hemijski sastav određen je ISO metodama. Ukupno, prosečan sadržaj (g/100g) vlage, proteina, ukupne masti i ukupnog pepela u svim ispitanim mišićima SM i LTL (n=1158) je bio: 75.68, 21.73, 1.36 i 1.14, respektivno. Svinjsko meso proizvedeno u Vojvodini pokazuje sličan sadržaj vlage, proteina, masti i pepela u poređenju sa sadržajima utvrđenim u drugim zemljama