Branislav Šojić

Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus

Effects of rapid chilling of carcasses (at -31°C in the first 3h of chilling, and then at 2-4°C) and earlier deboning (8h post-mortem), compared to rapid (till 24h post-mortem) and conventional chilling (at 2-4°C, till 24h post-mortem), on quality characteristics of pork M. semimebranosus and cooked ham were investigated. Quality measurements included pH value, colour (CIEL a b values) and total aerobic count of M. semimebranosus, as well as sensory (colour, juiciness, texture, and flavour), physical (pH value, colour - CIEL a b values and texture - Warner-Bratzler shear and penetration forces) and chemical (protein, total fat, and moisture content) characteristics of cooked ham. The cooked ham was manufactured from pieces of M. semimebranosus with ultimate lightness (CIEL value) lower than 50. Rapid chilling and earlier deboning significantly increased quantity of M. semimebranosus desirable for cooked ham manufacturing. Earlier start of pork fabrication did not affect important quality characteristics of cooked ham.

Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása

The effect of a chitosan coating with added essential oil of oregano (Origanum vulgare) on lipid oxidation of dry fermented sausage (Petrovská klobása) was investigated. Fatty acid profile, aldehyde contents and sensory analysis of odor and flavor were determined after drying and during seven months of storage. Between coated and control sausage, a difference was observed after two months storage in fatty acid profiles (myristic, oleic and linoleic acids), but after seven months storage there was no difference. Decrease in polyunsaturated acid content was observed (from 17.25% to 15.70%), as well as an increase in total aldehydes (from 4.54 μg/g to 31.80 μg/g), due to lipid oxidation during storage. After seven months storage, the content of most aldehydes was significantly lower in coated sausage than in the control. Sensory characteristics of odor and flavor were better for coated sausage, after seven months of storage. Results suggest that chitosan-oregano coating can be successfully applied to protect dry fermented sausages from lipid oxidation.

Cadmium in meat and edible offal of free-range reared Swallow-belly Mangulica pigs from Vojvodina (northern Serbia)

The aim of this study was to determine the cadmium concentration in four muscles and 10 edible offal items of 15 free-range reared Swallow-belly Mangulica pigs from Vojvodina, by flame atomic absorption spectrometry after mineralisation by dry ashing. All individual concentrations in muscles and heart, tongue, spinal cord, back fat and leaf fat were below the limit of detection (LOD = 0.050 mg/kg). In lungs, spleen and brain, cadmium concentrations ranked from below LOD, 0.055 and 0.058 to 0.057, 0.065 and 0.074 mg/kg, respectively. The concentration of cadmium in liver and kidney ranged from 0.089 to 0.116 mg/kg and from 0.204 to 0.440 mg/kg, respectively. Cadmium concentrations in liver and kidney of free-range reared Swallow-belly Mangulica pigs slaughtered at about 20 months of age were lower than in liver and kidney of commercial pigs from Vojvodina, slaughtered at about 6 months of age.

Cadmium in liver and kidneys of domestic Balkan and Alpine dairy goat breeds from Montenegro and Serbia

ABSTRACT Concentrations of cadmium (Cd) were determined in the samples of 144 animals around 1 and of 144 animals around 4 years old. Cd was analysed by inductively coupled plasma-optical emission spectrometry (ICP-OES), after microwave digestion. Cd concentrations were higher (p < 0.05) in kidney than in liver and higher (p < 0.05) in older animals than in young ones. In domestic Balkan goat which was raised in a free-ranged system Cd accumulation was lower (p < 0.05) than in Alpine goat raised in an intensive production system. Geographic region did influence Cd accumulation only in older animals. Higher Cd levels (p < 0.05) were determined in goats from Serbia. The highest obtained Cd concentrations in both tissues were lower than maximum levels set by European and national legislation for ruminants (cattle and sheep).

Cadmium and lead in female cattle livers and kidneys from Vojvodina, northern Serbia

ABSTRACT Concentrations of cadmium (Cd) and lead (Pb) were determined in livers (n = 52) and kidneys (n = 52) of female cattle (345–2717 days old) from dairy farms in the region Vojvodina. Cd and Pb were analysed by inductively coupled plasma-optical emission spectrometry, after microwave digestion. Cd and Pb concentrations did not exceed the Serbian and European maximum set limits in any sample. The Cd concentrations in the livers and kidneys ranged from 0.033 to 0.151 mg kg−1 wet weight and from 0.055 to 0.510 mg kg−1 wet weight, respectively. The corresponding Pb concentrations were 0.015-0.159 mg kg−1 wet weight and 0.021-0.196 mg kg−1 wet weight, respectively. Mean Cd and Pb concentrations were significantly lower (p < 0.001) in the liver (0.072 and 0.053 mg kg−1 wet weight) than in the kidney (0.190 and 0.075 mg kg−1 wet weight). There were good correlations between Cd in liver and Cd in kidney, Pb in liver and Pb in kidney, Cd level and age and Pb level and age in both tissues.

Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása

Proteolysis and texture profile of Petrovská klobása, made with addition of starter culture, were investigated during the ripening in different conditions (traditional versus industrial). Due to intensive degradation of myofibrillar proteins, significant increases of non-protein nitrogen and free amino acids nitrogen contents were registered in all samples. Similar proteolytic changes were found in both starter and non-starter sausages, but were more pronounced in samples ripened in industrial room. In relation to ripening conditions hardness and chewiness differed significantly, while starter culture had significant effect only on hardness of sausages processed in industrial room.

Influence of collagen and natural casings on the polycyclic aromatic hydrocarbons in traditional dry fermented sausage (Petrovská klobása) from Serbia

ABSTRACT The aim of this study was to determine the content of polycyclic aromatic hydrocarbons—PAHs (acenaphthylene, anthracene, fluorene, phenanthrene, pyrene, benz[a]anthracene, benzo[b]fluoranthene, benzo[k]fluoranthene, benzo[a]pyrene, chrysene, indeno[1,2,3-cd]pyrene, dibenz[a,h]anthracene, and benzo[ghi]perylene)—from Environmental Protection Agency list (United States Environmental Protection Agency) in traditional dry fermented sausage (Petrovská klobása) stuffed in collagen (C) and natural casings (N). Benzo[a]pyrene as well as PAH4 (benz[a]anthracene, benzo[b]fluoranthene, benzo[a]pyrene, and chrysene) were not detected in all examined samples. Results obtained in this study indicated that at the end of drying, as well as at the end of storage period, total content of 13 US-EPA PAH was significantly (P < 0.05) lower in sausages with collagen casing (56.2 and 73.6 μg/kg, respectively) than in sausages with natural casing (137.1 and 206.2 μg/kg, respectively).

The Impact of Replacing Backfat With Microcrystalline Cellulose Gel on Physico-Chemical and Sensory Quality of Frankfurter

The aim of this study was to evaluate the effect of different concentrations of dietary fiber Vitacel MCG 0018 Gel (consisting of microcrystalline cellulose - MCC and two different qualities of carboxymethyl cellulose - CMC) as back fat substitute on the physico-chemical and sensory quality of frankfurter. Five production series were evaluated to examine the back fat replacement: the control group (C) - a sample with just the addition of back fat (100% fat - 0% Vitacel MCG 0018 Gel); 75% fat and 25% gel (E1); 50% fat and 50% gel (E2); 25% fat and 75% gel (E3); 0% fat and 100% gel (E4). In our research, the moisture content increased (59.69% - 71.07%) and the fat content decreased (23.48% - 9.99%) with increasing of back fat replacement by Vitacel MCG 0018 gel. The protein content was higher than 10% (10.18% - 10.35%) and relative content of connective tissue proteins was lower than 20% (6.33 – 17.43) in all examined samples which is in accordance with the criteria of the Serbian Regulation. Sensory evaluation of color, smell and taste and texture and juiciness are less assessed in frankfurters where the fat is replaced by the Vitacel MCG 0018 gel in the proportion of more than half. In general, it can be concluded that the replacement of up to 50% back fat with cellulose fiber gives sausages almost unchanged properties, while the addition of larger fiber amount leads to decrease of sausage quality.

Ultimate pH, colour characteristics and proximate and mineral composition of edible organs, glands and kidney fat from Saanen goat male kids

ABSTRACT Ultimate pH value and instrumental colour (CIEL*a*b* values) characteristics, proximate (moisture, protein, total fat and total ash) and mineral composition (K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn) were determined in 10 (heart, tongue, lungs, spleen, liver, kidney, brain, testicle, thymus and kidney fat) edible by-products of Saanen goat male kids. Many significant or numerical differences were found in the mean values of quality characteristics among the edible by-products. Among edible organs and glands, liver had the lowest surface CIEL* value (darkest colour), and the highest levels of protein, Zn, Cu and Mn. Furthermore, the highest pH24h, total ash, K, P and Mg levels were determined in the thymus. The testicle had the highest moisture, Ca and Ni levels. The spleen had the lowest fresh cut cross-section CIEL* value (darkest colour), and the highest Fe level. The highest total fat content and Na level were determined in the brain and kidney, respectively. Among all the edible by-products, kidney fat had the highest pH24h, surface CIEL* value (lightest colour) and total fat content, and the lowest moisture, protein, total ash, K, P, Na, Mg, Ca, Zn, Fe, Cu, Ni and Mn levels.

Investigation of grass carp by-products from a fish farm in Vojvodina

The quantity of by-products obtained during grass carp primary processing and chemical characteristics of internal organs were investigated. The total average weight of byproducts was 783.69 g (36.99%) in relation to live body weight which was cca 2118.5 g. The by-product contributing the largest quantity to total live body weight was the head with 458.22 g (21.63% of live body weight), followed by complete internal organs and tail and fins, with weights of 198.03 g or 9.35% and 57.93 g or 2.73%, respectively. The chemical composition of internal organs from the grass carp was mostly water (65.55%), following by crude fats and crude proteins (17.47% and 13.35%, respectively). The low collagen content (13.43% of total crude protein) indicates the high nutritional quality of the protein content from internal organs. Nitrogenous complexes from the internal organs were predominantly proteins. Digestible nitrogen was approximately equal to total nitrogen (89.38%), indicating that all proteins of the internal organs had high biological value. Based on the results obtained, it can be concluded that carp internal organs could be important sources of proteins and fats, and thus, could be used in Serbia as a raw material for feed and technical fat production.