Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with Zataria multiflora Boiss essential oil (1 mL/kg), or a combination of both (15 and 0.5 mL/kg, respectively), and refrigerator-stored under a 20% CO2 and 80% N2 atmosphere. The spoilage microbial growth, i.e., lactic acid bacteria (LAB), Brochothrix thermosphacta, Enterobacteriaceae, Micrococcaceae, molds and yeasts, the pH value, and the production of biogenic amines in the sausages were monitored weekly and compared with a control sausage during a 35-day storage period. Furthermore, 349 colonies of presumptive LAB (isolated from the De Mann, Rogose-Sharpe agar plates) were identified using a MALDI-TOF-based method. Growth levels to ≈ 9 Log colony forming units (CFU) per g were reached by LAB, with a predominance of Lactobacillus sakei. Enterobacteriaceae and B. thermosphacta also showed significant growth (up to 6 Log CFU/g). Biogenic amine levels increased, and tyramine values overcame 250 mg/kg. The study could not demonstrate a significant effect of antimicrobial source treatments in any of the characteristics studied, and thus, the shelf-life of sausages.
The objectives of this research were to identify the quantities and global warming, acidification and eutrophication potentials associated with household food waste in Bosnia and Herzegovina. In parallel, this study investigated perceptions related to food waste and using the quality function deployment for environment model, correlated reasons for discarding food waste and beliefs associated with food waste. Based on this study, it is estimated that around 2.8 kg of food waste is disposed of by the average household every week. Global warming, acidification and eutrophication potentials associated with household food waste are, on average, 3.49 kg CO2e/week, 2.42 g SO2e/week and 8.70 g PO4e/week, respectively. Also, Bosnian households discard over 80 different pieces of food packaging waste weekly, where plastic packaging is the most dominant packing type. The highest ranked reason for discarding food is linked to plate leftovers. In general, Bosnian citizens feel guilty when they waste food.
Changes in the levels of pH, lactic acid, acetic acid, headspace volatile compounds, and spoilage odour intensity during a 35 day refrigerated storage period in two sets of a Balkan-style fresh sausage, a control sausage (CON) and a sausage containing an aqueous hop extract (HOP), packaged under a 20% CO 2 and 80% N 2 atmosphere were evaluated. Storage resulted in progressive sausage acidification and increased the levels of acetic acid, 1-methylbutanol, ethyl acetate, ethyl hexanoate, and 2-ethylhexanol; all of which are associated with anaerobic microbial metabolism under sugar restricted conditions. Storage decreased the levels of hexanal, heptanal, pentanol, and garlic-derived organosulfur compounds. Hop extract showed oxygen scavenging abilities, and decreased the levels of the volatile compounds derived from lipid auto-oxidation while contributing to the presence of specific terpene compounds. The use of hop extract did not improve the shelf life of sausages packed under anaerobic atmosphere. The spoilage odour appeared in both types of sausages on the 14th day, and it was considered strong from day 21 onwards.
Osnivač i izdavač: Institut za hihijenu i tehnologiju mesa, Beograd UDK: 637.525'62.053/.055 ID: 195337484 UvodBosanski sudžuk je jedna od najpopularnijih kobasica u Bosni i Hercegovini. Prema Pravilniku o kvalitetu proizvoda od mesa (Sl. list RBiH, 02/92, i 13. i 14/94), sudžuk je trajna kobasica koja se proizvodi po proizvođačkoj specifi kaciji. On se u proš-losti proizvodio u domaćinstvima i zanatskim klanicama, a u poslednjih nekoliko decenija proizvodi se u industrijama mesa, pa je na taj način dostupan gradskom stanovništvu. U brdsko-planinskim predelima Bosne i Hercegovine individualna domaćin-stva proizvode bosanski sudžuk na tradicionalan način. Za pripremu se koristi sveže ohlađeno goveđe meso (uzeto sa cele površine trupa ili meso preostalo nakon krojenja komada pečenice), kuhinjska so, beli luk i crni biber. Nadev se puni u tanka creva, a potom se suši i zri u uslovima ambijentalne pušni-ce. U savremenim industrijskim pogonima za proizvodnju bosanskog sudžuka retko se koristi sveže, a češće zamrznuto goveđe meso, koje se pred sam proces proizvodnje temperira na -5°C, bez dodavanja svežeg loja. Kod komercijalne industrijske proizvodnje, u sudžuk se dodaju soli za salamurenje, začinske smeše, antioksidanti i starter kulture koji pružaju sigurniju, bezbedniju i bržu proizvodnju. Često se u sastavu komercijalnog bosanskog sudžuka mogu naći i netipični dodaci za sudžuk poput crvene paprike. Gasparik-Reichardt i dr. (2005) navode da se industrijska proizvodnja svih prerađe-vina od mesa u Bosni i Hercegovini bazira, najvećim delom, na korišćenju smrznutog iskoštenog goveđeg mesa I i II kategorije, dok se u domaćinstvima i zanatstvu koristi ohlađeno meso zaklanih životi-nja. Operta i dr. (5,0; 0,83) u odnosu na tip B (5,3; 0,85). U sadržaju vlage, masti, proteina, mineralnih materija, vezivnog tkiva i natrijum-hlorida nije bilo značajnih razlika između tipova A i B sudžuka (p > 0,05). Tip B je u odnosu na tip A imao bolju povezanost mišićnog i masnog tkiva (7,55/5,76), svetliju boju mišićnog tkiva (6,13/7,79), belju boju masnog tkiva (1,73/4,30), ali nešto izraženije prisustvo kore (3,39/2,01) na preseku, delovao je tvrđe (6,40/4,63) i žilavije (4,55/3,20) u odnosu na tip A. Oba tipa sudžuka su delovala umereno slano (5,10/4,96), sa malo primetnom diskretnom kiselošću (3,42/2,96) i gotovo neprimetnom užeglošću (1,37/0,94). Arome na beli luk (5,88/4,56) i crni biber (5,44/5,66) S a d r ž a j: U ovom radu je istražen uticaj svežeg, ohlađenog i zamrznutog goveđeg mesa na neka fi zičko-hemijska i senzorna svojstva bosanskog sudžuka proizvedenog u kontrolisanim uslovima. Dva tipa (A -od svežeg ohlađenog goveđeg mesa na 0°C i B -od prethodno zamrznutog a potom temperiranog na -5°C goveđeg mesa) bosanskog sudžuka, proizvedena su u kontrolisanim uslovima. Istraživanja su pokazala da je korišćenje sveže ohlađenog goveđeg mesa i zamrznutog goveđeg mesa imalo značajan uticaj na pH i aw vrednosti i sadržaj nitrita, kao i neka senzorna svojstva (p < 0,05). Tip A na kraju procesa sušenja i zrenja je imao zna...
The aim of this study was to investigate sensory properties of industrial and homemade mayonnaise. Results showed that homamade mayonnaise contained higher level of oil, NaCl and egg yolk. Industrial mayonnaise had slightly higher scores for all sensory properties and overall acceptability. Mayonnaise samples have scores between 5.21 and 8.57 with no samples rated as unacceptable. Homemade mayonnaise vs. industrial samples had following average values: fat 71.08% vs. 67.20%, egg yolk 18.28 vs. 4.74% and NaCl 2.17% vs. 1.17%, overall acceptability scores 6.90 vs. 7.31. The best sensory properties have Thomy classic mayonnaise and homemade sample with 250 mLof oil, 2 egg yolks and lemon juice.
The aim of this study was to assess the hygienic properties of swabs taken from the arm and coat of workers, work surfaces, refrigerated display cases, trays and packaging materials. As well as the safe properties of samples of fresh chicken meat (wing, drumstick, chest) and chicken internal organs (heart and liver) from two butcheries. One of the goals was to determine whether education on hygienic conditions was carried out, influenced the hygienic condition of swabs and safety samples of fresh chicken meat offal. The results of the analysis showed that on the first day of sampling, the largest number of aerobic mesophilic bacteria were found in the swabs of the arm (butcher A-8.15 × 10 2 CFU/ml), butcher (B-17.88 × 10 2 CFU/ml) and the smallest in the packaging material (0.03 × 10 2 CFU/ml). Comparing the results of the first and thirtieth sampling day was a visible decrease in the number of aerobic mesophilic bacteria and Enterobacteriaceae for all examined swabs from both butchers. In the samples of fresh chicken meat, the number of aerobic mesophilic bacteria during the first sampling was the highest in the drumstick samples (4.75 × 10 3 CFU/ml) slightly less in the samples of the wing (3.78 × 10 3 CFU/ml) in the butcher A, in the same time in the butcher B was 3.82 × 10 3 CFU/ml. Microbiological analyzes samples of the thirtieth day showed that Escherichia coli has been found in both butchers in drumsticks A-0.8 CFU/ml, B butcher 0.4 CFU/ml. and offal butcher A 0.6 CFU/ml, butcher B 0.7 CFU/ml, but less than the first day. It is important to say that education of workers in butcher shops has shown that it can improve good hygiene practices in butcher shops and safety of fresh chicken meat. Education in Good Hygiene Practice has positive impact on safety of fresh chicken meat in examined butcheries.
This research aimed to study the influence of differences in the composition and storage length of mechanically deboned poultry meat (MDPM) on the sensory properties of frankfurters. Three variants of frankfurters were produced from three respective alternatives of MDPM that differed solely in proportions of meat from broiler backs and necks. Similarly, a commercially available and freshly produced MDPM of unknown composition was used as the control. All the four variants of MDPM were stored at -18 °C for 1, 45 and 90 days. Sensory profiling of the frankfurters was performed by 8 panellists using a quantitative-descriptive analysis (QDA). Two-factorial ANOVA and principal component analysis (PCA) of the sensory evaluation results revealed significant (p < 0.05) effects of the storage time of the MDPM variants on sensory characteristics of the frankfurters, regardless of their composition.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.