The results presented in this study were obtained during the implementation of the Interreg-IPA CBC project Traditional and Standard Quality - TASQ (HUSRB/1602/41/0146). The main goal of this project was quality standardization and certification of traditional food products in order to expand their market presence within the Serbia and Hungary cross-border region, using innovative processing and marketing techniques. In order to achieve that, the TASQ quality assurance system was developed, and the common certification mark Q was registered by Intellectual Property Office (IPO) in both cooperating countries. Numerous traditional food products were collected and analysed for nutritional and sensory quality as well as for safety. In total, 158 products across nine groups of traditional foodstuffs (meat products, dairy products, honey, vegetable oils, processed fruits and vegetables, juices/beverages, pasta and baker’s wares, confectionery, spices and teas) were certified with gold, silver or green Q mark, representing the quality level. A new internet platform (www.tasq.rs) was developed with the purpose to help traditional food producers to promote and sell their products on a wider market. The assigned trademark is clearly indicated for each certified product within the producers’ profiles on TASQ internet platform, and represents a guarantee of product quality intended to raise customer confidence.
The incorporation of protein- and fibre-rich ingredients into starch-based extruded snacks is of interest for obtaining healthy products. However, development of this type of product has been limited, since protein and dietary fibre have negative effect on textural properties of extruded snacks. In the present study, response surface methodology was used in order to evaluate the effect of different ratios of mechanically deboned poultry meat (MDPM) and brewer’s spent grain (BSG), as well as screw speeds, on hardness, firmness and crispiness of the extrudates produced. Regression analysis showed that BSG and screw speed had significant effects on all textural parameters, while MDPM had a significant effect only on the crispiness of snack products.
The effect of thyme supercritical extract on oxidative stability of precooked and cold-stored (at 4°C for 6 days) pork chops was analysed. Thyme extract was applied with a marinated process (SF1), or was introduced on the surface of the chops after cooking (SF2). Thyme extract in SF1 samples showed a significant protective effect towards oxidation of lipids during the cooking process. Both processes of thyme application showed potential for lipid oxidation inhibition throughout the refrigerate storage period of precooked pork chops, thus protecting colour and sensory characteristics of the samples. Finally, at the end of storage period, the lowest oxidative changes were determined for SF1chops.
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