scholarly journals Quality parameters of minced meat and raw formed products on Bosnian and Herzegovinian market

Meso ◽  
2020 ◽  
Vol 22 (2) ◽  
pp. 142-148
Author(s):  
Emina Muftić ◽  
Faruk Čaklovica ◽  
Abdullah Muftić ◽  
Dinaida Tahirović ◽  
Kenan Čaklovica
Keyword(s):  
Protein Content ◽  
Bosnia And Herzegovina ◽  
Physicochemical Parameters ◽  
Meat Products ◽  
Quality Parameters ◽  
Meat Proteins ◽  
The Law ◽  
Minced Meat

The aim of this research was to examine physicochemical parameters of finished and semi-finished meat products: minced meat (beef, pork and mixed meat) and raw formed meat products (ćevapi, patties/burgers and sujuk sausages), and to determine quality parameters of these products on the Bosnia and Herzegovina market. Examined parameters included: protein content, fat, collagen in meat proteins and salt (NaCl). We analysed 282 samples of these products and found deviations with regard to the applicable Ordinance on minced meat and semi-finished and finished meat products of “The Law on Food of Bosnia and Herzegovina” in all parameters, except salt (NaCl). The majority of deviations referred to the content of collagen in meat proteins, with as much as 21.98 % of examined samples in violation of the applicable legislation.

scholarly journals Examinations of certain chemical characteristics of fermented dry sausage quality parameters

2012 ◽  
Vol 66 (1-2) ◽  
pp. 73-84 ◽  
Author(s):  
Marija Vukasinovic ◽  
Vladimir Kurcubic ◽  
Vesna Kaljevic ◽  
Pavle Maskovic ◽  
Milun Petrovic
Keyword(s):  
Protein Content ◽  
Meat Products ◽  
Quality Parameters ◽  
Total Protein Content ◽  
Chemical Quality ◽  
Official Gazette ◽  
The One ◽  
Dry Sausages ◽  
High Degree

On the grounds of data available from literature, we observed a high degree of variations in the values of numerous physical-chemical quality parameters of fermented sausages, so that we set as the objective of our investigations to carry out comprehensive examinations of selected chemical quality parameters (total protein content, relative protein content of connective tissue, and humidity in ten different products that belong to the group of fermented dry sausages). The other objective was to compare the values obtained in our investigations with the reference values envisaged under the Regulations on quality and other requirements for meat products (SCG Official Gazette, No. 33/2004) and to determine the percent of products that are found incompatible and the reasons for that. We used two standard reference chemical methods ? the determination of nitrogen and moisture contents (SRPS ISO 937:1992 and SRPS ISO 1442:1998), as well as a modification of method M050 for the determination of hydroxyproline content. We can conclude on the grounds of the results of our investigations that out of the representative number of examined samples (n = 156), originating from 10 different products from the group of fermented dry sausages, 51 samples (32.7%) did not meet the requirements prescribed under the Regulations on quality and other requirements for meat products. Among the rejected samples, the reason for the incompatibility of 40 samples (25.6%) was a a higher level of RPCCT, and 18 samples (11.5%) had a higher moisture content than permitted. None of the total number of examined samples had a content of total proteins lower than the one prescribed under Regulations.

scholarly journals Prevalence and antibiotic resistance ofSalmonellaspp. in meat products, meat preparations and minced meat

2017 ◽  
Vol 85 ◽  
pp. 012028 ◽  
Author(s):  
M Rašeta ◽  
B Mrdović ◽  
V Janković ◽  
Z Bečkei ◽  
B Lakićević ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Meat Products ◽  
Minced Meat

scholarly journals Molecular and HPLC-based approaches for detection of aflatoxin B1 and ochratoxin A released from toxigenic Aspergillus species in processed meat

2021 ◽  
Vol 21 (1) ◽  
Author(s):  
Abdelazeem M. Algammal ◽  
Mahmoud E. Elsayed ◽  
Hany R. Hashem ◽  
Hazem Ramadan ◽  
Norhan S. Sheraba ◽  
...  
Keyword(s):  
Ochratoxin A ◽  
Meat Products ◽  
Its Region ◽  
Processed Meat ◽  
Isolation And Identification ◽  
Beef Meat ◽  
Meat Samples ◽  
Aflatoxin B ◽  
Minced Meat ◽  
Mold Count

Abstract Background Meat-products are considered an enriched media for mycotoxins. This study aimed to investigate the prevalence of toxigenic Aspergillus species in processed meat samples, HPLC-quantitative measurement of aflatoxin B1 and ochratoxin A residues, and molecular sequencing of aflR1 and pks genes. One hundred and twenty processed beef meat specimens (basterma, sausage, and minced meat; n = 40 for each) were collected from Ismailia Province, Egypt. Samples were prepared for total mold count, isolation, and identification of Aspergillus species. All samples were analyzed for the production of both Aflatoxin B1 and Ochratoxin A mycotoxins by HPLC. Molecular identification of Aspergillus flavus and Aspergillus ochraceus was performed using PCR amplification of the internal transcribed spacer (ITS) region; furthermore, the aflR1 and pks genes were sequenced. Results The total mold count obtained from sausage samples was the highest one, followed by minced meat samples. The prevalence of A. flavus was (15%), (7.5%), and (10%), while the prevalence of A. ochraceus was (2.5%), (10%), and (0%) in the examined basterma, sausage, and minced meat samples, respectively. Using PCR, the ITS region was successfully amplified in all the tested A. flavus and A. ochraceus strains. Aflatoxin B1 was detected in six basterma samples (15%). Moreover, the ochratoxin A was detected only in four sausage samples (10%). The aflR1 and pks genes were amplified and sequenced successfully and deposited in the GenBank with accession numbers MF694264 and MF694264, respectively. Conclusions To the best of our knowledge, this is the first report concerning the HPLC-Molecular-based approaches for the detection of aflatoxin B1 and ochratoxin A in processed beef meat in Egypt. The production of aflatoxin B1 and ochratoxin A in processed meat constitutes a public health threat. Aflatoxin B1 is commonly associated with basterma samples. Moreover, ochratoxin A was detected frequently in sausage samples. The routine inspection of mycotoxins in processed meat products is essential to protect human consumers.

scholarly journals The Comparison of Physicochemical Parameters, Antioxidant Activity and Proteins for the Raw Local Polish Honeys and Imported Honey Blends

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2423
Author(s):  
Michał Miłek ◽  
Aleksandra Bocian ◽  
Ewelina Kleczyńska ◽  
Patrycja Sowa ◽  
Małgorzata Dżugan
Keyword(s):  
Antioxidant Activity ◽  
Protein Content ◽  
Soluble Protein ◽  
Protein Profile ◽  
Principal Component ◽  
Quality Parameters ◽  
Total Phenolic ◽  
Native Page ◽  
Linear Discriminant ◽  
Standard Quality

Many imported honeys distributed on the Polish market compete with local products mainly by lower price, which can correspond to lower quality and widespread adulteration. The aim of the study was to compare honey samples (11 imported honey blends and 5 local honeys) based on their antioxidant activity (measured by DPPH, FRAP, and total phenolic content), protein profile obtained by native PAGE, soluble protein content, diastase, and acid phosphatase activities identified by zymography. These indicators were correlated with standard quality parameters (water, HMF, pH, free acidity, and electrical conductivity). It was found that raw local Polish honeys show higher antioxidant and enzymatic activity, as well as being more abundant in soluble protein. With the use of principal component analysis (PCA) and stepwise linear discriminant analysis (LDA) protein content and diastase number were found to be significant (p < 0.05) among all tested parameters to differentiate imported honey from raw local honeys.

scholarly journals Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2173
Author(s):  
Diego E. Carballo ◽  
Irma Caro ◽  
Cristina Gallego ◽  
Ana Rebeca González ◽  
Francisco Javier Giráldez ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Frozen Storage ◽  
Meat Products ◽  
Thiobarbituric Acid ◽  
Sodium Ascorbate ◽  
Thiobarbituric Acid Reactive Substances ◽  
Pork Patties ◽  
Minced Meat ◽  
Water Holding ◽  
Tbars Formation

Banana pseudo-stem (BPS), which is rich in fibre and polyphenols, is a potential functional ingredient for the food industry. In this study, BPS was added at concentrations of 1.5, 3.0, and 4.5 g/kg to a minced pork batter to evaluate its performance as a filler and to pork burger patties to evaluate its performance as a natural antioxidant. The effects of BPS were compared with those of carrageenan and ascorbate, which are a conventional binder and antioxidant, respectively. The performance of BPS was similar to that of carrageenan in terms of the cooking yield and texture of the cooked batter. BPS reduced the brightness of fresh patties and appeared to reduce oxidative discolouration during the frozen storage of raw patties. Moreover, BPS reduced the levels of thiobarbituric acid reactive substances (TBARS) during the refrigerated and frozen storage of cooked patties. A greater decrease in TBARS formation was observed with 4.5 g BPS/kg compared with 0.5 g sodium ascorbate/kg during refrigerated storage. In contrast to ascorbate, BPS promoted the presence of lipid-derived volatile compounds induced by thermal breakdown in the headspace of cooked patties. Nonetheless, this effect was reduced as the amount of BPS in the patties increased. In cooked minced meat products, BPS could increase cooking yields and lipid oxidative stability during storage and might result in a more intense flavour.

scholarly journals Study on physico-chemical features of water in Tarahara Fish Farm, Sunsari, Nepal

2017 ◽  
Vol 7 (1) ◽  
pp. 47-57
Author(s):  
Ganesh Bahadur Thapa ◽  
Joydeb Pal
Keyword(s):  
Water Quality ◽  
Water Temperature ◽  
Air Temperature ◽  
Physicochemical Parameters ◽  
Quality Parameters ◽  
Fish Farm ◽  
Fish Growth ◽  
Chemical Parameters ◽  
Physico Chemical ◽  
Peripheral Areas

Tarahara Fish Farm includes 37 large ponds as a fish super zone. Physicochemical parameters viz., air and water temperature, pH, DO, BOD, CO2, Cl-, TA and TH of these ponds were studied for two years (Nov. 2008 to Oct. 2010). The air temperature had positive and significant correlation with water temperature (r=0.893, P<0.01) but inverse and significant correlation with DO (r = - 0.669 P<0.05) and TH (r = - 0.673, P<0.05). Both air and water temperature showed a decreasing trend during the winter months of November to January and again September to October in both years. Similarly, positive and significant correlation showed by pH with DO (r =0.660, P<0.05) and BOD (r =0.846, P<0.05); by free CO2 with DO (r=0.854, P<0.01), chloride (r=0.648, P<0.05) and TA (r=0.616, P<0.05); by DO with TA (r =0.715, P<0.01) and chloride (r =0.625, P<0.05) and by TH with TA (r= 0.592, P<0.05) but inverse and significant correlation showed by pH with water temperature (r =-0.671, P<0.05); by free CO2 with BOD (r=-0.627, P<0.05) and by DO with BOD (r = -0.810, P <0.01). The water quality parameters were within suitable range for the fish growth and breeding with small fluctuations in different months during the first and second years. Physico-chemical parameters significantly (P<0.01; 0.05) differed between different months. However, no mass mortality of fish was recorded from this site. So, the area selected as fish super zone is fruitful to meet the expected production level of fishes and fish seeds in peripheral areas.

scholarly journals Novelties in the Civil Procedure of the Brčko District of Bosnia and Herzegovina

2005 ◽  
Vol 77 (10) ◽  
pp. 558-569
Author(s):  
Ranka Račić
Keyword(s):  
Bosnia And Herzegovina ◽  
Civil Procedure ◽  
Legal Remedies ◽  
The Law ◽  
The Republic ◽  
Court Of First Instance ◽  
Court Of Appeal

Brčko District has its own, special courts, and its own laws, which differ from the laws of the entities. The Law on Civil Procedure of Brčko District of Bosnia and Herzegovina was drafted and influenced by the Law on Civil Procedure of the Republic of Srpska and Law on Civil Procedure of the Federation of Bosnia and Herzegovina. However, the Law on Civil Procedure of Brčko District of Bosnia and Herzegovina has introduced many novelties which arc listed in this paper, through the systematization of the law. Differences are remarkable and consist of different regulation of the procedural efficiency, introduction of the court of appeal, different regulation of principles of discussion and investigation, incorporation of the trial before one judge in the court of first instance, lack of the court's obligation to teach ignorant party. There are major discrepancies in the preparation of main hearings and main hearings, in the mediation procedure and structure and nature of the legal remedies.

scholarly journals Effect of NPK fertilization on the yield and yield stability of different maize genotypes

2012 ◽  
pp. 101-104
Author(s):  
Ágnes Krivián ◽  
Mihály Sárvári
Keyword(s):  
Protein Content ◽  
Starch Content ◽  
N Fertilization ◽  
Quality Parameters ◽  
Dry Period ◽  
Sowing Time ◽  
Maize Genotypes ◽  
Grain Moisture ◽  
Long Term Experiment

The yielding capacity and quality parameters of 11 maize hybrids were studied in 2011 on calcareous chernozem soil in a 25-year long-term fertilization experiment in the control (without fertilization), in the base treatment of N 40 kg ha-1, P2O5 25 kg ha-1, K2O 30 kg ha-1 and in five treatments which were the multiplied doses of the base treatment. The N fertilizer was applied in the autumn and in the spring, while P and K fertilizers were applied in the autumn.The sowing time was 17–18 April, the time of harvest was 8 October. The 30-year average of precipitation (April–Sept) was 345.1 mm, the amount of precipitation did not differ greatly from that, however, its distribution was very unfavourable.It was found that the largest yield increment (as compared to the control) was in the treatment N 40 kg ha-1, P2O5 25 kg ha-1, K2O 30 kg ha-1 in the long-term experiment. The largest yields were obtained for the hybrids P9494, PR37N01 and PR35F38 (13.64–13.71 t ha-1). Due to the dry period at the end of the summer – beginning of autumn, the grain moisture content at harvest was favourably low, 12–18% depending on the treatment and the growing season. The N fertilization significantly increased the protein content of the kernel, but the starch content of the kernel decreased (significantly in several cases) with increasing fertilizer doses and yields as compared with the control.The highest protein content was measured in hybrids GK Boglár and Szegedi 386. The oil content was above 4% for GK Boglár, but the two hybrids were not among the best yielding hybrids in spite of their good inner content. The starch content was around 75 % without fertilization, it decreased with fertilization.For the tested hybrids, the fertilizer dose N 120 kg ha-1, P2O5 75 kg ha-1, K2O 90 kg ha-1 can be recommended with respect to efficacy and environmental considerations.

scholarly journals Influence of sodium alginate on the formation of the structure of the products from chopped and minced meat

2021 ◽  
Vol 30 ◽  
pp. 01023
Author(s):  
Anna Vasyukova ◽  
Marina Kononenko ◽  
Alexander Moshkin ◽  
Maxim Vasyukov ◽  
Anatoly Kushnarenko ◽  
...  
Keyword(s):  
Moisture Content ◽  
Mathematical Models ◽  
Sodium Alginate ◽  
Design Method ◽  
Meat Products ◽  
Optimal Ratio ◽  
Optimal Values ◽  
Minced Meat ◽  
Natural Additive

The paper presents the results of using algae as a natural additive to chopped semi-finished meat products. The optimal ratio is set by means of the design method and the results of organoleptic assessment. The mathematical models that help to determine the optimal values of the factors and C, W and T (concentration of the components, moisture content and duration of mincing) are obtained.

scholarly journals PROSPECTS OF USE OF CRYSTOBILIZING PROTEIN-POLYSACCHARID COMPOSITION IN THE PRODUCTION OF MEAT CUTTED SEMI-FOODS

2020 ◽  
Vol 14 (1) ◽  
Author(s):  
I. Shevchenko ◽  
G. Polishchuk ◽  
Ye. Kotliar ◽  
T. Osmak ◽  
A. Skochko
Keyword(s):  
Plasma Proteins ◽  
Raw Materials ◽  
Meat Products ◽  
Sodium Caseinate ◽  
Amorphous Structure ◽  
Organoleptic Characteristics ◽  
Duration Of Storage ◽  
Polysaccharide Composition ◽  
Minced Meat

One of the technological ways to improve the quality of frozen meat chopped semi-finished products is to use in their composition protein-polysaccharide composite mixtures, which mechanism of cryoprotective action is associated with the formation of amorphous structure of the product, reducing the number of crystallization centers and reducing the activity of water, which is especially important for long-term meat products storage at sub-zero temperatures. For this purpose, the composition of a protein-polysaccharide composition was developed consisting of blood plasma proteins, sodium caseinate, flax fiber and plantain in a ratio of 1:1:2:2. The regularities of the influence of the selected composition on the physicochemical properties of model minced meat systems have been established. The possibility of using this composition to eliminate the disadvantages of low-quality meat raw materials in the semi-finished meat products of  has been proved and to counteract the negative effects of their long-term storage in the frozen state. It has been found that the composite mixture of plasma proteins, sodium caseinate, fibers of linen and plantain in the amount of 3% reduces the cryoscopic temperature, decreases the mass fraction of frozen moisture by 1.7% and also reduces water activity by 0.031… 0.067, which helps to extend the shelf life of chopped semi-finished products. Based on the search for the extrema of the mathematical dependence of the amount of frozen water on the duration of storage of minced meat semi-finished products at a temperature of minus 10 ° C was established a rational content of the protein-polysaccharide composition (3%). This allows you to purposefully form and stabilize the specified functional-technological, structural-mechanical and organoleptic characteristics of the finished product. In order to develop recommendations on the use of the protein-polysaccharide composition as a cryoprotectant, the chemical composition and functional-technological properties (FCS) of model minced meat systems with different levels of its use were studied. The technological feasibility of using protein-polysaccharide composition in the amount of 3%, which is an effective cryoprotectant in meat minced systems during low-temperature processing has been proved.

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