Jasmina Gubić

Antibacterial activity of domestic Balkan donkey milk toward Listeria monocytogenes and Staphylococcus aureus

The aim of this study was to investigate the antibacterial activity of raw milk from Domestic Balkan donkey breed toward Listeria monocytogenes and Staphylococcus aureus. Examination of antibacterial activity was performed in artificially contaminated milk samples by monitoring the changes of count of viable cells of tested bacteria during 8 hours of incubation at 38°C. Lysozyme and fatty acids contents were also determined in donkey milk. The obtained results indicated inhibitory effect of donkey milk toward both tested bacteria. The lysozyme content in the analyzed milk samples was ranged from 0.67 to 3.54 g/L. The most abundant fatty acids with known antibacterial activity toward Gram positive bacteria were linoleic, lauric and oleic acid.

The Influence of Sodium Reduction on the Quality and Safety of Hot Dogs

The aim of this study was to evaluate the effects of replacing of sodium nitrite curing salt with the mixture of sodium and potassium chloride (Na-max 27 g/kg-min K 16 g/kg) at a rate of 25%, 50%, 75% and 100% on the quality, microbiological stability and colour of the cooked sausages - hot dog. Five production batches (PB) were manufactured. The first C (control) was prepared according to the manufacturer’s original recipe. Experimental PB I was made by adding 50 g of mixed sodium-potassium salt (25%) and 150 g nitrite curing salt into 10 kg of stuffing, in PB II was replaced 50%, in PB III 75% nitrite salt. Hot-dogs of PB IV were made by adding 200 g (100%) of combined sodium-potassium salt into 10 kg of mass. The results obtained clearly indicate a continuous decrease of sodium content in samples originating from the control group to the experimental samples PB IV, in which the nitrite salt was fully replaced with a mixture of potassium-sodium salt. Replacing of sodium nitrite salt with the mixture of sodium and potassium chloride did not significantly affect examined chemical parameters (content of moisture, proteins, fat, ash) of experimentally prepared hot-dogs. Replacing of sodium nitrite salt with the mixture of sodium and potassium chloride did not significantly affect examined colour (CIE L*, a*, b*) of experimentally prepared hot-dogs.