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Food Chain Integration

BOOK OF ABSTRACTS

7th Central European Congress on Food SPONSORS

ISBN 978-608-4565-05-5 7th Central European Congress on Food - CEFood Editor: Vladimir Kakurinov, Prof. Dr Abstracts / Paper Review All abstracts and papers are reviewed by the International Board of Reviewers Publisher: Consulting and Training Center KEY Sv. Kiril i Metodij, 52-1/3 1000 Skopje, Republic of Macedonia Cover and Graphic Design Boris Kakurinov, Consulting and Training Center KEY, Skopje, Republic of Macedonia Printed by Kontura, Skopje, Republic of Macedonia Edition: 270 All rights reserved. None of the parts of this book can be reproduced or transferred in any form by any means, electronic or technical, including photo copy, scanning and saving in information systems, without previous agreement with the publisher in written form. CIP - Каталогизација во публикација Национална и универзитетска библиотека “Св. Климент Охридски”, Скопје 614.31(062)(048.3) 664(062)(048.3) 608.3:664(062)(048.3) FOOD ingredients, food structure. - Skopje : Consulting and training center - Key, 2014. - 301 стр. ; 30 см ISBN 978-608-4565-05-5 а) Храна - Контрола на квалитет - Собири - Апстракти б) Прехрамбена индустрија - Собири - Апстракти COBISS.MK-ID 96214026

CONGRESS PRESIDENT Prof. Dr Vladimir Kakurinov, Consulting and Training Centre KEY, Macedonia

INTERNATIONAL SCIENTIFIC COMMITTEE Prof. Dr Dietrich Knorr, Berlin University of Technology, EFFoST President, Germany Dr Hubertus Lelieveld, EFFoSTT and EHEDG Executive Committee, GHI President, Netherlands Prof. Dr Pingfan Rao, Joint Centre for Food & Nutrition Research, SIBS-Zhejiang Gongshang University, IUFOST President, China Knuth Lorenzen, EHEDG President, Germany Prof. Dr Kata Galic, Faculty of Food Technology and Biotechnology, University of Zagreb, EFFoST ExCo member, Croatia Prof. Dr Viktor Nedovic, Faculty of Agriculture, University of Belgrade, EFFoST ExCo member, Serbia Prof. Dr Diana Banati, International Life Sciences Institute (ILSI Europe) Executive and Scientific Director, Hungary Didier Coulomb, International Institute of Refrigeration (IIR) Director, France Prof. Dr Livia Simon Sarkad, Corvinus University of Budapest, EuCheMS ExCo Member, Food Chemistry Division Chair, Hungary Prof. Dr Nastasia Belc, the National R&D Institute for Food Bioresources Director, Bucharest, Romania Prof. Dr Sergii Ivanov, National University of Food Technology (NUFT) Rector, Kiev, Ukraine Prof. Dr Aleksandar Dimitrov, Faculty of Technology and Metallurgy Dean, University Ss. Cyril and Methodius, Macedonia Prof. Dr Miomir Jovanovic, Biotechnical Faculty Dean, University of Montenegro, Montenegro Prof. Dr Renata Kongoli, Faculty of Food Science and Biotechnology Dean, Agricultural University of Tirana, Albania Prof. Dr Ergun Demir, Veterinary Faculty, Balikesir University, Turkey Prof. Dr Yoav D. Livney, Faculty of Biotechnology & Food Engineering, the Technion, Israel Institute of Technology, Israel Prof. Dr Robert Minovski, Faculty of Mechanical Sciences, University Ss Cyril and Methodius, Macedonia Prof. Dr Mark Shamtsyan, St. Petersburg State Institute of Technology, Technical University, St. Petersburg, Russia PhD Ali Abas Wani, Fraunhofer Institute of Process Engineering & Packaging, Germany Prof. Dr Yaroslav Zasyadko, National University of Food Technology (NUFT), Kiev, Ukraine

Prof. Dr Kemal Celik, Faculty of Agriculture, Kankakee Osakis Mart University, Turkey Dr Andras Sebok, Campden BRI Hungary, Hungary Prof. Dr Stefan Denev, Faculty of Agriculture, Trakia University, Bulgaria Prof. Dr Sanja Orucevic, Faculty of Agriculture and Food Sciences Sarajevo, University of Sarajevo, Bosnia and Herzegovina Prof. Dr. Slavko Mirecki, Biotechnical Faculty, University of Montenegro, Montenegro Prof. Dr Ivan Minkov, Biological Faculty, University of Plovdiv, Bulgaria Prof. Dr Peter Raspor, Biotechnical Faculty, University of Ljubljana, Slovenia Prof. Dr Kostadin Fikiin, Refrigeration Science and Technology Division Technical University of Sofia, Bulgaria Prof. Dr Vlasta Pilizota, Faculty of Food Technology, Josip Juraj Strossmayer, Croatia Prof. Dr Goce Cilev, Veterinary Faculty, University St. Kliment Ohridski, Macedonia Prof. Dr Sonja Smole Mozina, Biotechnical Faculty, University of Ljubljana, Slovenia Prof. Dr Miomir Niksic, Faculty of Agriculture, University of Belgrade, Serbia Fatmira Allmuca, Ministry of Agriculture, Food and Consumer Protection, Albania Dr Mannino Saverio, Centro Interdipartiment ale di Ricerca sugli Alimenti - CIRA, Milan University, Italy Prof. Dr Daniela Smogrovicova, Faculty of Chemical and Food Technology, University of Technology in Bratislava, Slovakia Dr. Dieter Elsser-Gravesen, ISI Food Protection ApS, Aarhus, Denmark Martin Fairley, ACO Building Drainage, UK Dr Alojz Bomba, Faculty of Medicine, Pavol Jozef Safarik University Kosice, Slovakia INTERNATIONAL ADVISORY BOARD Prof. Dr Peter Raspor, Biotechnical Faculty, University of Ljubljana, Slovenia Prof. Dr Diana Banati, International Life Sciences Institute (ILSI Europe) Executive and Scientific Director, Hungary Prof. Dr Kostadin Fikiin, Refrigeration Science and Technology Division, Technical University of Sofia, Bulgaria Prof. Dr Kata Galic, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia Prof. Dr Peter Simko, Food Research Institute, Bratislava, Slovakia Prof. Dr Viktor Nedovic, Faculty of Agriculture, University of Belgrade, Serbia

ORGANIZING COMMITTEE M.Sci Snezana Kakurinova, Consulting and Training Centre Key, Macedonia Prof. Dr Vladimir Kakurinov, Consulting and Training Centre Key, Macedonia Prof. Dr Vesna Dimova, Faculty of Technology and Metallurgy, University Ss Cyril and Methodius, Macedonia Marina Nikolovska, Ministry for Education and Science, Macedonia Violeta Atanasovska, Ministry for Education and Science, Macedonia PhD Elena Eftimova, Institute of Animal Science, University Ss Cyril and Methodius, Macedonia Dr Angela Dimova, Public Health Institute, Bitola, Macedonia M.Sci Vesela Lambevska - Domazetova, Rural Development Network of the Republic of Macedonia, Macedonia M.Sci Nikola Karabolovski, Veterinary Faculty, St. Kliment Ohridski University, Bitola, Macedonia M.Sci Irena Milevska, Food Quality and Safety Department - Municipality Karpos, Macedonia PhD Natasha Mateva Dubrova, Institute of Animal Science, University Ss Cyril and Methodius, Macedonia PhD Vesna Levkov, Institute of Animal Science, University Ss Cyril and Methodius, Macedonia M.Sci Aleksandra Markovska, Food Consulting, Macedonia CONGRESS ORGANIZERS Consulting and Training Centre KEY, Macedonia CONGRESS SUPPORTED BY European Federation of Food Science & Technology (EFFoST) International Union of Food Science and Technology (IUFoST) European Hygienic Engineering and Design Group (EHEDG) Global Harmonization Initiative (GHI) European Association for Chemical and Molecular Sciences (EuChe MS) Division of Food Chemistry International Institute of Refrigeration (IIR) Società Italo-Latinoamericana di Etnomedicina (SILAE)

CONTENT I. FOOD INGREDIENTS, FOOD STRUCTURE COMPARATIVE STUDY OF CARBOHYDRATES AND POLYPHENOLS IN CAROB(CERATONIA SILIQUA L.) AND COCOA HUSK (THEOBROMA COCOA L.) AFFECTED BY DIFFERENT EXTRACTION TECHNIQUES AND SOLVENTS Draženka Komes, Ana Belščak-Cvitanović, Anaïs Chassaing, Arijana Bušić, Aleksandra Vojvodić......................................................................24 EFFECT OF HIGH HYDROSTATIC PRESSURE ON TEXTURAL PROPERTIES AND ORGANOLEPTIC ASSESSMENT OF SET-TYPE GOAT’S MILK YOGHURT Anna Dudzińska, Jacek Domagała....................................................................................................25 THE INFLUENCE OF ANTIOXIDANTS ON OXIDATIVE STABILITY OF SUNFLOWER AND OLIVE OIL Tihomir Moslavac, Stela Jokić, Drago Šubarić, Krunoslav Aladić, Olivera Dominković....................26 VARIATIONS IN LEVEL OF SOME ANTIOXIDANTS IN CHICKPEA AND PEANUT SEEDS Vesna Dragičević, Suzana Kratovalieva, Zoran Dumanović, Zoran Dimov.......................................27 A COMPREHENSIVE STUDY OF THE PRESENCE OF SOME FOOD ADDITIVES IN NON ALCOHOLIC BEVERAGES IN REPUBLIC OF MACEDONIA FROM THE PERIOD 2008- 2012 Vesna Kostik . ...................................................................................................................................28 HEAT TRETMENT INFLUENCE ON RHEOLOGICAL PROPERTIES OF PORK MEAT Radoslav D. Grujić, Dragan P. Vujadinović, Vladimir M. Tomović ....................................................29 PROTEIN CONTENT AND ENZYME ACTIVITY OF SELECTED HONEY TYPES Ivana Flanjak, Ljiljana Primorac, Ivica Strelec, Katarina Sakoman ..................................................30 MINERAL ELEMENTS, LIPOXYENASE ACTIVITY AND ANTIOXIDANT CAPACITY OF OKARA Slađana P. Stanojević, Miroljub B. Barac, Mirjana B. Pesic, Sladjana M. Zilic, Mirjana M. Kresovic, Biljana V. Vucelić-Radović . ................................................31 THE COMPARATIVE STUDY OF RHEOLOGICAL PROPERTIES OF FERMENTED DAIRY PRODUCTS Vladimir R. Vukic, Dajana V. Hrnjez, Katarina G. Kanuric, Spasenija D. Milanovic, Mirela D. Iličic............................................................33 THE EFFECT OF FERMENTATION TIME ON LIPID AND ACYLGLYCEROLS CONTENT IN PIROT`S KASHKAVAL FROM COW’S MILK Nada Nikolić, Zoran Todorović, Nebojša Milosavljević, Bojana Danilović, Dragiša Savić.................34 THE IMPACT OF SELECTED SPICES ON MAILLARD REACTION PRODUCTS FORMATION, SENSORY EVALUATION AND NUTRITIONAL VALUE IN RYE-BUCKWHEAT CAKES Malgorzata Przygodzka, Henryk Zielinski.........................................................................................35

II. FOOD PRODUCTION, ENGINEERING, PROCESSING AND SUSTAINABILITY THE INFLUENCE OF TRANSGLUTAMINASE CONCENTRATION ON FLOW PROPERTIES OF SET-TYPE GOAT’S MILK YOGHURT Jacek Domagała, Anna Dudzińska....................................................................................................38

OSMOTIC DEHYDRATION OF FISH (CRASSUS GIBELIO) A PRETREATMENT IN THREE DIFFERENT OSMOTIC SOLUTIONS Jasmina Gubić, Dragana Plavšić, Ana Varga, Ljubiša Šarić, Biljana Ćurčić, Violeta Knežević, Vladimir Filipović...........................................................................39 INFLUENCE OF BIOLOGICAL PRETREATMENT OF GRAPE POMACE ON PHENOLIC COMPOUNDS EXTRACTION Ana Bucić-Kojić, Marina Tišma, Melita Kuzmanović, Nikolina Pavić, Srećko Tomas, Mirela Planinić..................................................................................40 PRESSING AND SUPERCRITICAL CO2 EXTRACTION OF HEMP (CANNABIS SATIVA) SEED OIL Krunoslav Aladić, Stela Jokić, Tihomir Moslavac, Senka Vidović, Jelena Vladić, Drago Šubarić.....41 STATISTICAL EVALUATION OF THIN-LAYER DRYING OF BANANA Vangelce Mitrevski, Monika Lutovska, Vladimir Mijakovski, Nikola Mijakovski.................................42 ALTERATIONS IN FACTORS THAT AFFECT AVAILABILITY OF MINERAL NUTRIENTS IN SOYBEAN GRAIN INDUCED BY FOLIAR FERTILISING Vesna Dragičević, Bogdan Nikolić, Hadi Waisi, Milovan Stojiljković, Sanja Đurović, Igor Spasojević, Vesna Perić....................................................................................43 INDUSTRIAL SLAUGHTERING AND ANIMAL WELFARE Lazar Radoslava Turubatović, Zorica Jovana Novaković, Tamara Lazara Gerić, Slavica Mirka Vesković-Moračanin, Radoslav Lazara Turubatović....................................................45 THE CHANGE GRAFT IN WALNUT AND THE IMPORTANCE OF IT IN TERMS OF WALNUT GROWING IN MACEDONIA Turan Karadeniz................................................................................................................................46 EFFECT OF SOURDOUGH ON THE FERMENTATION OF DOUGH PIECES AND QUALITY OF BREAD MADE WITH RYE FLOUR Dragutin Djukic, Milorad Radović, Leka Mandic, Slavica Veskovic Moracanin.................................47 INFLUENCE OF MIXING PROCEDURE OF WHEAT DOUGH WITH ADDED OXIDATIVE IMPROVERS ON THE TEXTURE AND COLOR OF WHEAT BREAD Milan Vukić, Jelena Tomić, Jasna Mastilović, Aleksandra Torbica, Radolsav Grujić.........................49 FOOD SUSTAINABILITY AND EDUCATION Vlasta Piližota....................................................................................................................................50 COMPUTER ASSISTED OPTIMIZATION OF ULTRASOUND EXTRACTION OF TOTAL PHENOLICS FROM CITRUS PEEL Nevena Ivanovic, Milica Cvijovic, Andrija Ciric, Predrag Djurdjevic..................................................51 GUSHING POTENTIAL OF WHEAT MALT INFECTED WITH FUSARIUM CULMORUM Kristina Habschied, Vinko Krstanović, Natalija Velić, Božidar Šantek, Mario Novak, Vedran Slačanac...............................................................................52 NEW METHOD OF EMULSIFIED MEAT FOODSTUFFS MANUFACTURING Andrey Bratsikhin, Aleksey Borisenko...............................................................................................53 ASSESMENT OF POSSIBILITY OF CURING LOWER QUALITY PORK Djordje Okanović, Ljilana Petrović, Natalija Džinić............................................................................54 EFFECT OF APPLE BY-PRODUCT AS A SUPPLEMENT ON ANTIOXIDANT ACTIVITY AND QUALITY PARAMETERS OF THE SPELT PASTA Indira Kosović, Marko Jukić, Ante Lončarić, Vlasta Piližota, Daliborka Koceva Komlenić................55 THE EFFECTS OF EARLY LEAF REMOVAL AND CLUSTER THINNING TREATMENTS ON BERRY GROWTH AND GRAPE COMPOSITION IN CULTIVARS VRANAC AND CABERNET SAUVIGNON Marina Bogicevic, Vesna Maras, Milena Mugoša, Vesna Kodžulović, Jovana Raičević, Sanja Šućur, Osvaldo Failla....................................................56

YIELD AND OENOLOGICAL POTENTIAL OF MONTENEGRIN AUTOCHTHONOUS GRAPE VARIETIES ‘KRATOSIJA’ AND ‘ZIZAK’ Vesna Maraš, Tatjana Košmerl, Vesna Kodžulović, Sanja Šućur, Ana Savović, Mirko Perišić.........57 INDICES ZONALITY OF GRAPEVINE CULTIVATION Edlira Kukali, Hairi Ismaili, Eranda Mane..........................................................................................58 PROCESSING FOOD/FOOD PROCESSING Igor Kirovski.......................................................................................................................................59 KINETICS OF OSMOTIC DEHYDRATION AND AIR DRYING OF APRICOTS (PRUNUS ARMENIACA L.) Ivan Pavkov, Ljiljana Babić, Milivoj Radojčin, Mirko Babić, Stamenković Zoran...............................60

III. FOOD ANALYSIS, FOOD MICROBIOLOGY, CHEMISTRY, BIOCHEMISTRY DETERMINATION OF WHEY PROTEINS PROFILE IN BALKAN DONKEY’S MILK DURING LACTATION PERIOD Jasmina Gubić, Tatjana Tasić, Jelena Tomić, Aleksandra Torbica....................................................62 EVALUATION OF VOLATILE OILS EXTRACTED FROM CUMIN SEEDS, ORANGE PEELS AND FIXED OILS FROM BLACK CUMIN SEEDS Mervat El-Demery, Msotafa A. Owon, Reham Abd El-Samea...........................................................63 PHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF GREEN, YELLOW AND BLACK TEA LEAVES Mirela Kopjar, Maja Tadić, Vlasta Piližota..........................................................................................64 THE EFFECT OF FERMENTATION TIME ON LIPID AND ACYLGLYCEROLS CONTENT IN KASHKAVAL FROM COW’S MILK Nada Nikolić, Miodrag Lazić, Gordana Stojanović, Ivana Karabegović, Goran Petrović, Zoran Todorović.......................................................................65 DETERMINATION OF THE ANTIOXIDANT ACTIVITY IN YOGURT Nikola Gjorgievski, Juliana Tomovska...............................................................................................66 THE COPPER CONTENT IN VEGETABLES AND VEGETABLE PRODUCTS Mirjana Ðermanović, Slobodan Stanić, Biljana Lazić, Ljubica Bojanić..............................................67 CONTENT OF MACRO ELEMENTS IN THE LIVER AND KIDNEY FROM FIVE MODERN PUREBRED PIGS PRODUCED IN VOJVODINA (NORTHERN SERBIA) Marija R. Jokanović, Vladimir M. Tomović, Žarko S. Kevrešan, Mila S. Tomović, Snežana B. Škaljac, Branislav V. Šojić, Tatjana A. Tasić, Predrag M. Ikonić, Nevena M. Hromiš, Aleksandra B. Martinović...................................................................................68 PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SWEET CORN GENOTYPES Rezica Sudar, Tatjana Ledenčan, Marija Viljevac, Domagoj Šimić, Sanja Špoljarić Marković..........70 SCREENING OF ANTIMICROBIAL ACTIVITY OF BLUEBERRY (VACCINIUM MYRTILLIS L.) POMACE EXTRACT Aleksandra Velićanski, Dragoljub Cvetković, Siniša Markov, Sonja Đilas.........................................71 STABILITY OF BIOLOGICAL ACTIVE COMPOUNDS IN SOUR CHEERY MARASCA DURING TRADITIONAL SYRUP PREPARATION Danijela Bursać Kovačević, Marija Majstorović, Janez Hribar, Rajko Vidrih, Branka Levaj..............72 CHARACTERIZATION OF ENTEROCOCCAL COMMUNITY ISOLATED FROM ARTISAN CROATIAN RAW MILK CHEESE: TECHNOLOGICAL AND SAFETY ASPECTS Mirna Mrkonjić Fuka, Ana Žgomba, Irina Tanuwidjaja, Andrea Skelin, Michael Schloter..................73

THE CHARACTERIZATION OF THE MICROBIOTA OF AN ARTISAN FERMENTED SAUSAGE Bojana Danilović, Tanja Žugić-Petrović, Bojana Milićević, Natalija Džinić, Dragiša Savić................74 SCREENING PROCEDURE FOR BIOGENIC AMINE PRODUCTION BY LACTIC ACID BACTERIA ISOLATED FROM TRADITIONALLY FERMENTED SAUSAGES Slavica Veskovic Moracanin, Srdjan Stefanovic, Tatjana Radicevic, Dragutin Djukic.......................75 PREVALENCE OF ENTEROTOXIN-PRODUCING STRAINS OF STAPHYLOCOCCUS AUREUS ISOLATED FROM COW’S UDDER AND HUMANS IN SERBIA Marija Pajić, Stanko Boboš, Branko Velebit, Zoran Rašić, Vera Katić, Mira Mihajlović-Ukropina, Miodrag Radinović.................................................................77 KINETICS AND EQUILIBRIUM ISOTHERM STUDIES OF METHYLENE BLUE ADSORPTION ONTO ACTIVATED CARBON Dijana Jelić, Jelena Penavin-Škundrić, Željka Marjanović-Balaban, Vesna Antunović, Nataša Radulj.......................................................................................................79 HPLC DETERMINATION OF VETERINARY PHARMACEUTICALS IN WASTEWATER Nevena Grujić Letić, Maja Milanović, Jelena Radonić, Mirjana Vojinović Miloradov, Maja Turk Sekulić, Zvonko Nježić, Nataša Milić...................................80 THE OPTIMISATION OF THE SAMPLE TREATMENT METHOD FOR THE GAS CHROMATOGRAPHY COUPLED TO MASS SPECTROMETRY GC-MS ANALYSIS OF THE VOLATILE ORGANIC COMPOUNDS IN HONEY WINE Maja Milanović, Olga Vyviurska, Alexandra Pažitná, Nataša Milić, Ivan Špánik...............................82 DETERMINATION OF WATER CONTENT IN PHARMACEUTICAL SUBSTANCES Željka Marjanović-Balaban, Dijana Jelić, Vesna Antunović, Vesna Gojković....................................83 CHARACTERISATION OF ANTHOCYANIDINS IN GRAPE BERRY SKIN OF BABICA, LJUTUN AND CRLJENAK VARIETIES BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY - HPLC METHOD Danijela Skroza, Ivana Generalić Mekinić, Ivana Bikić, Ivica Ljubenkov, Božidar Ristovski, Mirjana Bocevska, Višnja Katalinić............................................84 ACETYL- AND BUTYRIL- CHOLINESTERASE INHIBITORY ACTIVITY OF LAMIACEAE PLANT EXTRACTS Ivana Generalić Mekinić, Franko Burčul, Danijela Skroza, Mladen Miloš, Višnja Katalinić...............85 FIRST REPORT OF PENICILLIUM BRASILIANUM BATISTA ISOLATED FROM RAPESEED SAMPLES IN PROVINCE OF VOJVODINA - SERBIA Marija Škrinjar, Sunčica Kocić-Tanackov, Stevan Maširević, Smiljka Krndija, Irena Suturović.........86 TRACE ELEMENTS IN THE ONION ORIGINATED FROM THE TIKVES AREA (REPUBLIC OF MACEDONIA) Ivan Boev, Sorsa Ajka, Orce Spasovski, Blazo Boev........................................................................87 CHROMATOGRAPHIC ANALYSIS OF LIPOPHILICITY AND IN SILICO PREDICTION OF PHARMACOKINETIC BEHAVIOR FOR NEW S-TRIAZINE DERIVATIVES AS POTENTIAL HERBICIDE CANDIDATES Nataša Milošević, Nataša Janjić, Nataša Milić, Maja Milanović, Jovan Popović, Dušan Antonović............................................................................88 CONTENT OF MICRO ELEMENTS IN THE LIVER AND KIDNEY FROM FIVE MODERN PUREBRED PIGS PRODUCED IN VOJVODINA (NORTHERN SERBIA) Vladimir M. Tomović, Marija R. Jokanović, Žarko S. Kevrešan, Mila S. Tomović, Snežana B. Škaljac, Branislav V. Šojić, Tatjana A. Tasić, Predrag M. Ikonić, Nevena M. Hromiš, Aleksandra B. Martinović.....................................................90

A STUDY OF THE INHIBITION OF BUTYRYLCHOLINESTERASE BY DIPOTASSIUM TRIOXOHYDROXYTETRAFLUOROTRIBORATE K2[B3O3F4OH] Antonija Modric, Franko Burcul, Maja Marasovic, Jelena Ostojic, Borivoj Galic, Mladen Milos........91 EFFECT OF HIGH HYDROSTATIC PRESSURE ON THE FORMATION OF BIOGENIC AMINES IN CHEESE AND SAUSAGE Livia Simon-Sarkadi, Eszter Őri-Korompai, Klára Pásztor-Huszár, István Dalmadi, Gabriella Kiskó.....................................................................93 POLYPHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY OF CROATIAN WILD FRUITS Verica Dragović-Uzelac, Danijela Bursać Kovačević, Sandra Pedisić, Branka Levaj, Ivona Elez Garofulić, Zoran Zorić, Maja Repajić........................................................94 DAIRY LABORATORIES AS PART OF MILK CHAIN INTEGRATION Iva Horvat Kesić, Nataša Mikulec, Mirjana Maletić, Biljana Radeljević, Dijana Plavljanić, Šimun Zamberlin, Hrvoje Šandor, Neven Antunac................................................95 MULTIPLEX POLYMERASE CHAIN REACTION - PCR APPROACHES FOR ANALYSIS OF GENETICALLY MODIFIED INGREDIENTS IN FOODS Nelly Datukishvili, Tamara Kutateladze, Boris Vishnepolsky, Inga Gabriadze, Marina Karseladze, Kakha Bitskinashvili................................................................96 EVALUATION OF MICROBIAL PRESENCE IN LIQUID VITAMIN SUPPLEMENTS Delina Troja, Rozana Troja, Laura Shabani.......................................................................................97 ANTIOXIDATIVE AND ANTIMICROBIAL ACTIVITY OF CORIOLUS VERSICOLOR EXTRACTS Jelena Pantović, Pavle Mašković, Miomir Nikšić, Ninoslav Nikićević................................................98 AMPELOGRAPHIC AND RANDOM AMPLIFIED POLYMORPHIC DNA (RAPDS) BASED ANALYSIS OF SIX GRAPEWINE VARIETIES OF RAHOVEC, KOSOVO Ylber Bajraktari, Nadiel Cadri, Stela Papa, Ariola Bacu....................................................................99 GAS CHROMATOGRAPHY ANALYSIS OF PLUM SPIRITS DISTILLED FROM PLUM VARIETIES Olga Vyviurska, Bibiána Černá, Ivan Špánik...................................................................................100 CHARACTERIZATION OF VOLATILE ORGANIC COMPOUNDS IN HONEYDEW HONEYS USING COMPREHENSIVE GAS CHROMATOGRAPHY Nikoleta Jánošková, Olga Vyviurska, Ivan Špánik..........................................................................101 THE UTILISATION OF COMPREHENSIVE GAS CHROMATOGRAPHY FOR DISTINGUISHING MEAD AND HONEY Darina Kačeriaková, Nikoleta Jánošková, Ivan Špánik...................................................................102 COMPARISON OF VOLATILE ORGANIC COMPOUNDS PROFILE OF APPLE AND PEAR BRANDIES USING GCxGC-TOF-MS Darina Kačeriaková, Ivan Špánik....................................................................................................103 HIGH-THROUGHPUT SEQUENCING OF BACTOFUGATE REVEALS MICROBIOLOGICAL QUALITY OF RAW MILK Liisi Blank, Irina Stulova, Signe Adamberg, Tiiu-Maie Laht.............................................................104 THE ECOLOGICAL ASPECTS OF PARASITIC-FAUNA IN THE NATURAL AND CULTIVATED POPULATIONS OF FISHES Rigerta Sadikaj, Romina Libohova, Dritan Arapi, Florian Sadikaj...................................................105

IV. FOOD QUALITY AND SAFETY IMPLEMENTATION AND MICROBIOLOGICAL VERIFICATION OF HACCP SYSTEM IN SLAUGHTERHOUSES FOR SMALL RUMINANTS IN BULGARIA Fejzulla Fejzullah, Hristo Daskalov.................................................................................................108 PREVALENCE OF LISTERIA MONOCYTOGENES IN READY-TO-EAT FOODS IN BULGARIA Eva Gyurova, Gergana Krumova-Vulcheva, Hristo Daskalov, Yordan Gogov................................109 OCCURRENCE OF AFLATOXINES IN RAW PEANUTS AND PEANUT PRODUCTS DETERMINED BY FLUOROMETRY AND LIQUID CHROMATOGRAPHY WITH FLUORESCENCE DETECTION Vesna Kostik, Boban Gorgievski, Biljana Stojanovska-Dimzoska, Biljana Bauer........................... 111 EVALUATION OF CERTAIN ANTIBACTERIAL RESIDUES IN BOVINE MILK IN ALBANIA DURING THE PERIOD 2008-2013 Alma Emiri, Entela Treska, Sonila Çoçoli........................................................................................112 DETERMINATION OF ARSENIC CONTENT IN DIFFERENT SPICES BY ATOMIC ABSORPTION SPECTROPHOTOMETRY Mirjana Đermanović, Dijana Jelić, BIljana Lazić, Nina Smoljanović................................................113 INFLUENCE OF HEAT TREATMENT PROCESS ON THE ACCEPTABILITY OF PASTEURIZED BEETROOT Dragan P. Vujadinović, Božana V. Odžaković, Radoslav D. Grujić, Milija Perić, Mirjan B. Pavlović........................................................................114 HEALTH SAFETY ON PLASTIC MATERIALS THAT COME INTO CONTACT WITH FOOD - MIGRATION OF PRIMARY AROMATIC AMINES Evgenija Kiroska-Petreska, Shaban Memeti, Vesna Kostic............................................................115 PROPERTIES OF CORN GRITS EXTRUDATES WITH ADDITION OF CHICKPEA FLOUR Antun Jozinović, Drago Šubarić, Đurđica Ačkar, Jurislav Babić, Borislav Miličević, Midhat Jašić...............................................................................116 CONTRIBUTION FOR PHYSICAL CHARACTERIZATION OF AROMATIC RICE Paula Correia, Mariana Alves, Diogo Lemos, Raquel Guiné...........................................................117 MICROBIAL OMICS FOR FOOD SAFETY Djuro Josic, Dajana Gaso Sokac, Martina Srajer Gajdosik, James Clifton.....................................118 POST-PORTEM MIGRATION OF ANISAKIS SPP. LARVAE FROM VISCERA INTO MUSCLE OF EURPEAN ANCHOVY (ENGRAULIS ENCRASICOLUS L.) STORED AT 0, 4 AND 22 0C Vida Šimat, Jelena Miletić, Tanja Bogdanović, Vedran Poljak, Maja Krželj, Marijana Blažić..........119 VARIATIONS IN QUALITY PARAMETERS OF SEA-BASS (DICENTRARCHUS LABRAX) AND SEA-BREAM (SPARUS AURATA) FARMED IN THE ADRIATIC SEA REGION Jelka Pleadin, Marinko Petrović, Snježana Zrnčić, Ana Vulić, Dražen Oraić, Dragan Kovačević...120 INFLUENCE OF SURFACE MOULDS ON THE CONCENTRATION OF OCHRATOXIN A IN “SLAVONSKI KULEN” DURING THE RIPENING PERIOD Dragan Kovačević, Jelka Pleadin, Krešimir Mastanjević, Darja Sokolić-Mihalak............................121 RELATIONSHEP BETWEEN PHISICAL AND CHEMICAL QUALITY PARAMETERS IN BARLEY Sanja Oručević, Asima Begić Akagić, Nermina Spaho, Drena Gadžo, Teofil Gavrić, Munevera Begić, Amela Bulbulušić....................................................122

VENDING: FOOD SAFETY EVALUATION THROUGH MODELS OF HYGIENE ASSESSMENT SYSTEM AND CHECKLIST António Raposo, Conrado Carrascosa, Rafael Millán, Esther Sanjuán, José Raduán Jaber, Esteban Pérez.....................................................................123 ASSESSMENT OF AFLATOXIN M1 IN MATERNAL BREAST MILK IN EASTERN TURKEY Meryem Atasever, Yeliz Yildirim, Mustafa Atasever, Ayhan Tastekin..............................................125 APPLICATION OF THE HACCP SYSTEM ON THE LINEAGE OF PRODUCTION OF SHVARCVALD CHERRY ICE CREAM Aleksandar Saveski, Tatjana Kalevska, Dragan Damjanovski, Valentina Pavlova, Viktorija Stamatovska.......................................................................................126 EFFECT OF CULTIVAR AND GEOGRAPHICAL REGION ON QUALITY PARAMETERS OF FRESH JUICES FROM SOUR CHERRY AND MARASCA SOUR CHERRY Maja Repajić, Ivana Lacković, Branka Levaj...................................................................................127 THE EFFECT OF ALTITUDE ON QUALITY OF THREE TYPES OF HONEY FROM CENTRAL SERBIA Goran Jevtić, Bojan Anđelković, Jordan Marković, Snežana Anđelković, Nebojsa Nedić...............128 QUALITY OF EXPRESS HONEY BASED ON DIFFERENT HONEY BEE NUTRITION Bojan Anđelković, Goran Jevtić, Jordan Marković, Tanja Vasić, Mića Mladenović.........................129 THE CHARACTERISTICS OF DURABLE BAKERY PRODUCTS RUSKS WITH ADITION OF MILLET (PANICUM MILIACEUM L.) Dajana Poleksić, Jelena Raković, Mirjana Demin, Vladislav Rac, Smiljana Raičević, Bojana Filipčev, Vesna Rakić............................................................................130 QUALITY OF THE WASTEWATER FROM MEAT INDUSTRY IN SERBIA Maja Milanović, Nevena Grujić Letić, Jelena Radonić, Mirjana Vojinović Miloradov, Dragana Četojević Simin, Nataša Milić..............................................132 FRESH CHEESE CONTAMINATED BY NICKEL Conrado Carrascosa, António Raposo, Rafael Millán, Esteban Pérez, José Raduán Jaber, Esther Sanjuán.....................................................................133 QUALITY CONTROL OF SPICES USED IN SAUSAGE PRODUCTION Sandra Zavadlav, Marijana Blažić, Davorka Rujevčan, Petar Bubaš..............................................134 FUNGAL CONTAMINATION OF CEREALS AND FLOUR-BASED PRODUCTS, INCLUDING BREADS AND DETERMINATION OF OCHRATOXIN A WITH ELISA TECHNIQUE Verica Bogdanoska, Donka Doneva-Sapceska, Elizabeta Gavazova, Florentina Ristovska-Shurbevska..................................................................135 CONFIRMING THE BOTANICAL ORIGIN OF THE CROATIAN BLACK LOCUST HONEY (ISTRIA REGION) USING PHYSICOCHEMICAL PARAMETERS DURING TWO SEASONS Natalija Uršulin-Trstenjak, Davor Levanić, Antonija Galić, Lidija Barušić, Karlo Jurica, Nada Vahčić................................................................136 FOOD SAFETY THROUGH CHILD PERSPECTIVE: IS FORMAL EDUCATION ON PRIMARY LEVEL NECESSARY? Andrej Ovca, Mojca Jevšnik, Peter Raspor.....................................................................................138 QUALITY OF LOCALLY PRODUCED HONEY AND HONEY FROM THE STORES IN SLOVENIA Mojca Korošec, Terezija Golob, Jasna Bertoncelj...........................................................................139

ON HARMONIZATION OF THE CUSTOMS UNION AND EUROPEAN UNION REGULATIONS ON FOOD ADDITIVES SAFETY Dmitry Kulev, Iliana Negrutsa..........................................................................................................140 IMPROVEMENT OF THE CAVITATION TREATMENT IN MEAT FOODSTUFFS MANUFACTURING Konstantin Kostenko, Andrey Bratsikhin, Aleksey Borisenko..........................................................141 APPLICATION OF THE GOOD MANUFACTURE PRACTICE STANDARDS FOR PRODUCTION OF FOOD PRODUCTS FOR ASSURING MICROBIOLOGICAL CLEANNESS AND CONTROL OF THE RESIDUES OF DISINFECTANTS Sofija Petkovska, Biljana Gjorgjeska...............................................................................................142 MILK QUALITY ON FAMILY FARMS AS AFFECTED BY MILKING SYSTEM AND HYGIENIC PRACTICES Ranko Koprivica, Biljana Veljković, Dušan Radivojević, Saša Barać, Goran Topisirović................143 ENVIRONMENTAL IMPACT FROM OLIVE MILLS WASTE DISPOSAL, CHEMICAL ANALYSIS OF SOLID WASTES AND WASTEWATERS Dritan Topi, Ismet Beqiraj, Bujar Seiti, Eltion Halimi........................................................................144 INFLUENCE OF THE DEGREE OF STARCH DAMAGE ON THE AMYLOGRAPHIC EVALUATION OF WHEAT FLOUR Marko Jukić, Daliborka Koceva Komlenić, Indira Kosović, Davor Tkalec, Anđa Kuleš...................145 EXAMINATION OF QUALITY AND HYGIENIC CORRECTNESS OF THE BY-PRODUCTS OBTAINED IN MANUFACTURING VEGETABLES AND FRUITS Valentina Pavlova, Goce Cilev, Nikola Pacinovski, Bojana Ristanovic, Arse Petreski....................146 SEASONAL AND REGIONAL VARIATIONS OF AFLATOXIN B1 IN CEREALS AND OILSEEDS CULTURED IN CROATIA Jelka Pleadin, Ana Vulić, Nina Perši, Mario Škrivanko, Kruno Aladić, Brankica Capek, Željko Cvetnić................................................................................148 STANDARDIZATION OF STRAWBERRY SAFETY AND QUALITY Aleksandar Mešić, Boris Duralija, Tihomir Miličević........................................................................149 ANTIMICROBIAL EFFECTS OF ATHMOSPHERIC PLASMA JET IN TREATMENT OF EGGS IN SHELL Martin Dobeic, Stanka Vadnjal, Zlatka Bajc, Tamara Žunko, Polona Umek, Ksenija Šinigoj Gačnik, Irena Uranjek, Štefan Pintarič............................................150 PULSED LIGHT DECONTAMINATION OF FRESH-CUT SALAD AND MUNG BEAN SPROUTS AND IMPACT ON QUALITY Bernd Kramer, Joachim Wunderlich, Peter Muranyi.......................................................................152 SELECTED TOXIC AND MICROELEMENTS IN FRESH FISH FROM SERBIAN MARKET Vanja Todorović, Zoran Pavlović, Ivana Đuričić, Zoran Todorović, Slađana Šobajić......................153 LEVEL OF NITRITE CONTENT IN CURED MEAT PRODUCTS PRODUCED AND TRADED IN ALBANIA Ilirjana Boci, Gentiana Bardhi, Xhuljeta Laze..................................................................................154 ALBANIAN FOOD LAW REQUIREMENTS REGARDING HACCP AND THE POSSIBLE CURRENT WORLDWIDE FOOD SAFETY MANAGEMENT SYSTEMS (FSMS) TO BE APPLIED FROM THE FOOD BUSINESS OPERATORS IN ALBANIA Arben Memo, Aleksander Petre, Arjan Xhelaj, Teodor Kote............................................................155 HEALTH ACCURACY OF FOOD TESTED IN THE PUBLIC HEALTH CENTRE IN TETOVO, IN THE PERIOD BETWEEN 2011- 2013 Dijana Jovanoska, Anastasika Poposka, Toda Krstevska...............................................................156

GHI ROLE IN FOOD LAWS Hubertus Lelieveld...........................................................................................................................157 IDENTIFYING PRACTICAL WAYS OF DETERMINING UNCERTAINTIES IN FOOD INTAKE ASSESSMENTS Marc Kennedy.................................................................................................................................158

V. HYGIENIC ENGINEERING AND DESIGN SURFACE HYGIENE IN VEGETABLE PROCESSING PLANTS: RESULTS OF A REPEATED HYGIENE SURVEY Risto Kuisma, Esa Pienmunne, Marja Lehto, Hanna-Riitta Kymäläinen.........................................160 CLEANNESS OF ROOM SURFACES IN A CATTLE BARN Risto Kuisma, Hanna-Riitta Kymäläinen.........................................................................................161 SUCROSE PARTICLE SIZE REDUCTION - DETERMINATION OF CRITICAL PARTICLE DIAMETERS CAUSING FLOWABILITY DIFFICULTIES Tea Dozan, Maja Benković, Ingrid Bauman....................................................................................162 DESIGNED COATINGS ON FOOD INDUSTRY EQUIPMENT A GOOD PRACTICE FOR FOOD SAFETY Anka Trajkovska Petkoska, Ilija Nasov............................................................................................163 THE HYGIENIC DESIGN OF MANUAL CLEANING EQUIPMENT Debra Smith....................................................................................................................................164 MATERIALS OF CONSTRUCTION FOR FOOD PROCESSING EQUIPMENT AND SERVICES: REQUIREMENTS, STRENGTHS AND WEAKNESSES Frank Moerman, Eric Partington.....................................................................................................165 HYGIENIC DESIGN ASPECTS OF PASTEURIZER TO ASSURE EFFECTIVE PASTEURIZATION OF MILK Prabhakar Kanade, Asaithambi Subramani....................................................................................166 ANTIMICROBIAL MATERIALS, COATINGS AND BIOMIMETIC SURFACES WITH MODIFIED MICROTOGRAPHY TO CONTROL MICROBIAL FOULING OF PRODUCT CONTACT SURFACES WITHIN FOOD PROCESSING EQUIPMENT: LEGISLATION, REQUIREMENTS, EFFECTIVENESS AND CHALLENGES Frank Moerman...............................................................................................................................167 EQUIPMENT SURFACES PREPARATION VS. FOOD STRUCTURE Tadeusz Matuszek...........................................................................................................................168

VI. PACKAGING AND SHELF LIFE, PRODUCT DESIGN ANTIBACTERIAL EFFECT OF GRACILARIA VERRUCOSA EXTRACT IN MINCED MACKEREL DURING REFRIGERATED STORAGE Mustafa Ünlüsayin, Bahar Gümüş...................................................................................................170 STUDY ON THE THERMAL AND NON-THERMAL SHRINKAGE EFFECT OF TWO POLIMER FILMS AND ITS INFLUENCE ON SELECTED CHEMICAL AND COLOUR PARAMETERS DURING STORAGE OF PORK CHOPS IN VACUUM PACKAGING Lazar Turubatović, Zoran Petrović, Danijela Vranić, Mirjana Lukić, Slavica Vesković-Moračanin..171 EFFECT OF PACKAGING AND CONSERVATION CONDITIONS ON SOME PHYSICAL-CHEMICAL PROPERTIES OF ALMONDS Raquel P. F. Guiné, Cátia F. F. Almeida, Paula M. R. Correia.........................................................172

EFFECT OF PRE-TREATMENT ON SOME PHYSICAL-CHEMICAL PROPERTIES OF DRIED CARROTS Raquel P. F. Guiné, Susana I. A. Sério, Paula M. R. Correia, Maria João Barroca.........................173 HHP: LITERATURE AND MEASUREMENTS Csaba Németh, Louis Argüello Castillo, László Friedrich, Péter Póti, Csaba Balla........................175 CHANGES IN PACKAGED BEER UNDER DIFFERENT STORING CONDITIONS Daniela Smogrovicova....................................................................................................................176 THE INFLUENCE OF HOT AIR TREATMENT AND UV IRRADIATION ON THE QUALITY OF TWO TOMATO VARIETIES AFTER STORAGE Miona Belović, Žarko Kevrešan, Mladenka Pestorić, Jasna Mastilović...........................................177 THE QUALITY OF NONCARBONATED NONALCOHOLIC BEVERAGES DURING THE SHELF LIFE Dragutin Djukic, Slavica Veskovic Moracanin, Leka Mandic, Jelena Atanaskovic..........................178 APPLICATION OF HIGH POWER ULTRASOUND IN PRODUCTION OF LONG LIFE FERMENTED MILK BEVERAGE Meral Kılıç-Akyılmaz, Çiğdem Kurt, Tuba Parlak Uzunoğlu, Gürbüz Güneş...................................179 EFFECT OF CHOKEBERRY AND TURMERIC ON SENSORY PROPERTIES AND MICROBIOLOGICAL QUALITY OF PROBIOTIC FERMENTED MILK DURING STORAGE Bojan Matijević, Irena Kostelec, Martina Krnežić............................................................................180 EXTENDING THE SHELF-LIFE OF FRESH STRAWBERRIES BY USING EDIBLE COATINGS Elena Velickova, Eleonora Winkelhausen, Slobodanka Kuzmanova, Vitor D. Alves, Margarida Moldão-Martins..............................................181 EFFECT OF ADDITION OF TREHALOSE, MALTOSE AND TWO MODIFIED STARCHES ON COLOUR AND TEXTURAL ATTRIBUTES OF CHICKEN SURIMI GELS AFTER FROZEN STORAGE Krešimir Mastanjević, Dragan Kovačević........................................................................................182 DECLARATION PROOF ABOUT POLYMER PACKAGING BIODEGRADATION BY CHARACTERISTICS TESTING DURING ACCELERATED ARTIFICIAL AGING IN CHAMBER Vera Lazić, Senka Popović, Danijela Šuput, Nevena Hromiš, Spasenija Milanović........................183 THE CREEP BEHAVIOR OF LINEAR LOW DENSITY POLYETHYLENE PACKAGING FILMS Yakov Unigovski, Arthur Bobovitch, Emmanuel Gutman.................................................................184 APPLICATION OF COMMON PACKAGING MATERIALS IN THE PROBIOTIC FRESH CHEESE PRODUCTION Spasenija Milanović, Mirela Iličić, Marijana Carić, Vera Lazić, Eva Lončar, Radomir Malbaša, Katarina Kanurić.........................................................185 STABILITY OF ISOTONIC SPORTS DRINK DURING STORAGE UPON QUALITY, FUNCTIONAL AND SENSORIAL PROPERTIES Tomislav Čugura, Marinko Pleština, Danijela Bursać Kovačević, Nada Vahčić, Verica Dragović-Uzelac, Branka Levaj......................................................................186 INFLUENCE OF MEDICAL PLANT PHENOLIC EXTRACTS ON COLOR EVOLUTION IN ANTHOCYANIN EXTRACTS UNDER DIFFERENT LIGHT CONDITIONS DURING STORAGE Bozidar Ristovski, Donka Doneva Sapceska, Ivana Generalic Mekinic, Danijela Skroza, Ivica Ljubenkov, Visnja Katalinic, Mirjana Bocevska............................................187

THE EFFECT OF HIGH PRESSURE TREATMENT ON MEAT QUALITY CHARACTERISTICS OF CHICKEN BREAST MEAT Nives Marušić, Helga Medić, Filip Dujmović, Sven Karlović, Damir Ježek, Duška Ćurić................188 PACKAGING SYSTEMS INFLUENCE ON THE MICROBIAL CONTAMINATION OF COMMON PHARMACEUTICAL PRODUCTS Delina Troja, Laura Shabani, Rozana Troja.....................................................................................189 DEVELOPMENT OF FUNCTIONAL SHEEP AND GOAT MILK PRODUCTS AND THE INVESTIGATION OF FUNCTIONALITY IN VARIOUS PACKAGING MATERIALS Attila Kiss, Zoltán Naár, Lajos Daróczi, Erzsébet Némedi, Sándor Kukovics..................................190 THE EFFECT OF LED ILLUMINATION ON CURED BOILED SAUSAGES Nadine Böhner, Klaus Rieblinger....................................................................................................192

VII. FOOD REFRIGERATION AND COLD CHAIN CHROMOGENIC INDICATORS FOR TEMPERATURE CONTROL IN THE FOOD COLD CHAIN Kristina Bašnec, Metka Hajzeri, Peter Raspor, Marta Klanjšek Gunde...........................................194 COMPUTER PROGRAM FOR LOAD CALCULATION OF COLDROOMS, WITH INCORPORATED DATABASES AND RECOMMENDATIONS Risto Ciconkov................................................................................................................................195 IMPROVED HYGIENIC DESIGN PRINCIPLES FOR KEY REFRIGERATION PLANT COMPONENTS OF BLAST FREEZERS Frank Moerman, Kostadin Fikiin......................................................................................................196 INTEGRATION OF RENEWABLE ENERGY AND SMART TEMPERATURE CONTROL STRATEGIES IN REFRIGERATED WAREHOUSES FOR A MORE SUSTAINABLE FOOD COLD CHAIN Kostadin Fikiin.................................................................................................................................197

VIII. FOOD BIOTECHNOLOGY, NOVEL BIOPRODUCTS, FUNCTIONAL FOODS QUALITY ATTRIBUTES OF MUSHROOM-BEEF PATTIES AS A FUNCTIONAL MEAT PRODUCT Ahmed El-Refai, Ahraf A.R.M. El-Zeiny, Eman A. El. A. Abd Rabo.................................................200 IMPROVEMENT OF FUNCTIONAL QUALITY OF CHOCOLATES BY ENRICHMENT WITH MICROENCAPSULATED BIOACTIVE COMPOUNDS FROM TRADITIONAL MEDICINAL PLANTS Ana Belščak-Cvitanović, Draženka Komes, Aleksandra Vojvodić, Arijana Bušić, Verica Đorđević, Branko Bugarski............................................................................201 SUPERCRITICAL CO2 EXTRACTION OF CURCUMINOIDS Tina Perko, Matej Ravber, Željko Knez, Mojca Škerget..................................................................202 THE TRANSPARENT CHALLENGE: ENRICHING CLEAR BEVERAGES WITH WATER-INSOLUBLE MICRONUTRIENTS Yoav D. Livney................................................................................................................................203 TWO SIDES OF THE COIN: THE ASH KILLER Jovana Vunduk, Anita Klaus, Maja Kozarski, Miomir Nikšić............................................................204

EDIBLE APPLICATIONS OF SHELLAC OLEOGELS: SPREADS, CHOCOLATE PASTE AND CAKES Ashok R. Patel, Koen Dewettinck....................................................................................................205 OYSTER MUSHROOM AS SELENIUM TREASURE Milena Savić, Dunja Duvnjak, Aleksandra Avramović, Danka Matijašević, Ivan Andjelković, Dalibor Stanković, Saša Despotović, Miomir Nikšić............................................206 GLYCOSIDASE INHIBITORS - A FUNCTIONAL FOOD ADDITIVE Dmitry Kulev, Natalia Sharova, Iliana Negrutsa...............................................................................207 ADVANCED BIOTECNOLOGY FOR CITRIC ACID AND CITRIC ACID ENZYMES Dmitry Kulev, Natalia Sharova, Iliana Negrutsa...............................................................................208 ANTIMICROBIAL ACTIVITY OF KOMBUCHA BEVERAGE ENRICHED WITH COFFEEBERRY® EXTRACT AS FUNCTIONAL SUPPLEMENT Najmi Ahmed Essawet, Dragoljub Cvetković, Aleksandra Velićanski, Siniša Markov.....................209 EFFECT OF DIETARY POMEGRANATE SEED OIL ON LIPID PROFILE IN THERMALLY PROCESSED EGGS FROM ISA BROWN LAYING HENS Magdalena Franczyk-Żarów, Agnieszka Filipiak-Florkiewicz, Anna Drahun, Katarzyna Dereń, Izabela Czyżyńska, Beata Szymczyk, Renata B. Kostogrys..............................210 TENSIOMETRY OF W/O ADSORPTION LAYERS COMPOSED OF OIL SOLUBLE EMULSIFIERS AND VEGETABLE FATS Brankica Marčeta, Jaroslav Katona, Sandra Njaradi, Lidija Petrović, Jadranka Milanović.............212 INVESTIGATION OF PUMPKIN (CUCURBITA PEPO) SEED PROTEIN ISOLATE AS A POTENTIAL FOOD EMULSIFIER Sandra Njaradi, Jaroslav Katona, Sonja Horvat, Ljiljana Popović, Žužana Vaštag, Jadranka Milanović, Lidija Petrović.......................................................................213 THE EXTRACTION OF GRAPE-SEED OIL FROM DIFFERENT CULTIVARS USING SUPERCRITICAL EXTRACTION BY CARBON DIOXIDE Marko Malićanin, Jasna Ivanović, Stoja Milovanović, Davor Lončarević, Verica Ljubić, Vladislav Rac, Ljubiša Ignjatović, Irena Žižović, Vesna Rakić..................................214 DEVELOPMENT OF NEW FUNCTIONAL DRINK - PROBIOTIC APPLE JUICE Darko Dimitrovski, Elena Velickova, Tomaz Langerholc, Eleonora Winkelhausen.........................216 INFLUENCE OF FUNCTIONAL COMPONENTS ON THE PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF FERMENTED SAUSAGES Elena Joshevska, Mitre Stojanovski, Katerina Bojkovska, Dzulijana Tomovska, Biljana Trajkovska.........................................................217 ENZYMATICALY GENERATED MYO-INOSITOL IN RYE BREAD MAKING. ASSESSMENT OF ITS BIOACCESSIBILITY AND BIOAVAILABILITY Robert Duliński, Emilia Cielecka, Małgorzata Pierzchalska, Krzysztof Żyła....................................218 APPLICATION OF IMMOBILIZATION OF PROBIOTIC CELLS IN PRODUCTION OF FUNCTIONAL FERMENTED WHEY BEVERAGES Nataša S. Obradović, Tanja Ž. Krunić, Maja Lj. Bulatović, Marica B. Rakin, Marko P. Rakin, Branko M. Bugarski....................................................................219 PRODUCTION OF ANTIOXIDATIVE EGG-WHITE HYDROLYSATES IN A CYCLIC BATCH MEMBRANE REACTOR Nevena Luković, Sonja Jakovetić, Sanja Grbavčić, Jelena Jovanović, Andrea Stefanović, Nataša Šekuljica, Zorica Knežević-Jugović.....................................................220 EFFECT OF THE FOOD MATRIX ON SURVIVAL OF LACTOBACILLUS RHAMNOSUS GG IN HUMAN UPPER GASTROINTESTINAL TRACT SIMULATOR Riin Uusna, Ingrid Sumeri...............................................................................................................221

IMPACT OF HIGH-INTENSITY ULTRASOUND PROBE ON THE FUNCTIONALITY OF EGG WHITE PROTEINS Andrea Stefanović, Jelena Jovanović, Marina Dojčinović, Steva Lević, Milena Žuža, Viktor Nedović, Zorica Knežević-Jugović..............................................222 FORMULATION OF NON-FAT YOGURT WITH β-GLUCAN FROM SPENT BREWER’S YEAST Wided Mejri, Salwa Bornaz, Ali Sahli..............................................................................................223 EXTRACTION AND PHYSICAL AND CHEMICAL CHARACTERIZATION OF CRUDE OIL AÇAÍ (EUTERPE OLERACEA MARTIUS) Elionio Galvão Frota, Eliane Rodrigues de Sousa, Janayna Monroe Araujo Nunes.......................224

IX. CONSUMERS, HEALTH, NUTRITION AND SENSORY SCIENCE BIOACTIVE PROFILE AND SENSORY PROPERTIES OF GOAT MILK ENRICHED WITH MINT (MENTHA PIPERITA L.) AND ROSEMARY (ROSMARINUS OFFICINALIS L.) EXTRACTS Arijana Bušić, Ana Belščak-Cvitanović, Aleksandra Vojvodić, Anita Ljubić, Draženka Komes.......226 NUTRITIONAL CONTRIBUTION OF BERRIES FOR FIGHTING OXIDATIVE STRESS Ivana Bečić, Ivana Polović, Senka Djaković, Jasmina Lapić, Jasenka Gajdoš Kljusurić, Želimir Kurtanjek...................................................................................227 MENU PLANNING FOR PREGNANT WOMEN WITH GESTATIONAL DIABETES - THE NECESSITY OF A NUTRITIONIST Petra Orešković, Kristina Tušek, Jasenka Gajdoš Kljusurić, Želimir Kurtanjek...............................228 CHANGES OF YOUNG CONSUMERS’ PERCEPTION REGARDING FUNCTIONAL FOOD - CASE OF CROATIA Jasenka Gajdoš Kljusurić, Jasna Čačić..........................................................................................229 SALT CONTENT IN READY TO EAT FOOD IN NOVI SAD/ SERBIA Ljiljana Trajković-Pavlović, Milka Popović, Sanja Bijelović, Radmila Velicki, Ljilja Torović..............230 FACTORS AFFECTING THE AVOIDANCE OF FOOD ADDITIVES IN HUNGARY Viktória Szűcs, Erzsébet Szabó, Diána Bánáti................................................................................231 HONEY-SENSORY EVALUATION, ORIGIN AND SUSTAINABILITY Branka Ivanovic Vitman, Milica Rankov Šicar, Neda Medurić, Aleksandra Bauer..........................232 THE EVALUATION OF MICRO-NUTRIENTS ESPECIALLY ZINC, AS DETERMINANTS FOR A HEALTHY DIET DURING PREGNANCY Entela Treska, Alma Emiri...............................................................................................................233 NUTRITIONAL AND MINERAL COMPOSITION OF INFANT FORMULAS Ljilja Torović, Danijela Lukić, Biserka Mihajlović, Ljiljana Trajković-Pavlović, Radmila Velicki, Milka Popović.............................................................234 FOOD ADDITIVES IN INFANT FORMULA AND FOLLOW-ON FORMULA, PROCESSED CEREAL-BASED AND OTHER FOOD FOR INFANTS AND YOUNG CHILDREN Ljubica Bojanić, Slobodan Stanić, Mirjana Đermanović..................................................................235 DEVELOPING SYSTEMS FOR STRATEGIC PLANNING IN THE HEALTH AND NUTRITION SECTOR BY USING THE GEOGRAPHIC INFORMATION SYSTEM AND ITS APPLICATION IN THE REPUBLIC OF MACEDONIA Sasko Martinovski...........................................................................................................................236 FOOD HABITS ASSOCIATED WITH VENDING MACHINES: A COMPARATIVE STUDY BETWEEN TWO UNIVERSITY POPULATIONS FROM TWO DIFFERENT COUNTRIES (PORTUGAL/SPAIN) António Raposo, Esteban Pérez, Rafael Millán, Esther Sanjuán, Conrado Carrascosa.................237

SENSORY AND POMOLOGICAL CHARACTERISTICS OF SCAB – APPLE CULTIVARS Pakeza Drkenda, Nermina Spaho, Asima Begić-Akagić, Asmira Ćulah, Metka Hudina.................239 THE RELATIONSHIP BETWEEN MILK AND MILK PRODUCTS CONSUMPTION AND BLOOD LIPID PROFILE IN WOMEN Ivana Rumbak, Martina Bituh, Irena Keser, Ivana Rumora Samarin, Ines Panjkota Krbavčić, Irena Colić Barić.......................................................................................240 CONSUMER PERCEPTION OF FUNCTIONAL FOOD IN THE REPUBLIC OF MACEDONIA Ruzica Jovanovic-Malinovska, Eleonora Winkelhausen.................................................................241 SERUM VITAMIN D STATUS IN ELDERLY WOMEN Irena Keser, Irena Colić Barić, Lea Sokolić, Nada Vrkić, Nada Vukelić..........................................242 CONSUMER HABITS AND QUALITY OF THEIR DIET Nataša R. Kamenko-Marčeta, Željka R. Marjanović-Balaban, Radoslav D. Grujić.........................243 THE COLORS OF MILK LABELS - PEOPLE KNOW WHAT THEY MEAN? Bojan Matijević, Mirela Mabić..........................................................................................................244 ASSESSMENT OF NUTRITIONAL STATUS AND PHYSICAL ACTIVITY IN THE SCHOOL POPULATION AS AN INDICATOR OF THE QUALITY OF BONE Elizabeta Popova Ramova, Snezana Stoilova, Leonid Ramov.......................................................245 ESTIMATE OF OMEGA-3 FATTY ACIDS DIETARY INTAKE BY FISH CONSUMPTION IN PRESCHOOL CHILDREN OF COASTAL CROATIA Judita Grzunov, Marijana Matek Sarić, Antonija Sulimanec Grgec, Martina Piasek.......................246 HYPERLIPIDEMIC AND HYPOCHOLESTEROLIC ACTION OF SUBMERGE CULTURED MUSHROOMS Mark Shamtsyan, Ekaterina Antontceva, Andrey Panchenko, Nikolay Petrischev..........................247 EATING HABITS OF THE ADOLESCENTS FROM THEIR POINT OF VIEW Petar Stojanovski, Tijana Ana Spasovska.......................................................................................248 COMPARSION OF CONSUMERS PREFERENCE FOR PROTECTED AND CONVENTIONAL FOOD PRODUCTS Mira Kos Skubic, Terezija Golob, Marija Klopčič.............................................................................249 DIETARY AND LIFESTYLE RISK FACTORS IN COLON CANCER DEVELOPING Dzengis Jasar, Katerina Kubelka-Sabit, Vanja Filipovski................................................................250

X. TRADITIONAL FOOD, FOOD WITH APPELLATION OF ORIGIN TECHNOLOGICAL PROCEDURE OF OVERHEATED CREAM (PREGRETA SMETANA) PRODUCION Andreja Čanžek Majhenič, Petra Mohar Lorbeg, Bogdan Perko.....................................................252 INFLUENCE OF DIFFERENT PROCESSING PARAMETERS IN PHYSICAL AND SENSORIAL PROPERTIES OF SERRA DE ESTRELA CHEESE Paula Correia, André Vitor, Marlene Tenreiro, Ana C. Correia, António Pinto, Paulo Correia, João Madanelo, Marta Vacas, Raquel Guiné..................................253 SUGAR AND ORGANIC ACID PROFILES OF THE TRADITIONAL AND INTERNATIONAL APPLE CULTIVARS FOR PROCESSING Asima Begić-Akagić, Nermina Spaho, Fuad Gaši, Pakeza Drkenda, Amila Vranac, Mekjell Meland, Besim Salkić......................................................255 TECHNOLOGY AND QUALITY OF PLJEVLJA CHEESE TRADITIONAL MONTENEGRIN DAIRY PRODUCT Slavko Mirecki, Zoran Konatar........................................................................................................256

DETERMINATION OF VOLATILE FLAVOUR COMPOUNDS IN TRADITIONAL DRY FERMENTED SALAMI ‘‘KULEN” Nives Marušić, Ana Brekalo, Sanja Vidaček, Tibor Janči, Tomislav Petrak, Helga Medić..............257 NUTRITIONAL COMPOSITION OF BELOKRANJSKA POGAČA (TSG) Mojca Korošec, Marlena Skvarča, Terezija Golob, Jasna Bertoncelj..............................................258 MARKET CHALLENGES AND POTENTIALS OF SELECTED TRADITIONAL FOOD PRODUCTS FROM WEST BALKAN REGION Jasna Mastilović, Tanja Radusin, Žarko Kevrešan, Aleksandra Novaković, Elizabet Hajnal Janić.................................................................................259 TURKISH CUISINE AS A COOK IT YOURSELF DESIGN EXPERIENCE Derya Gürcan, Ahmet Can Özcan...................................................................................................260 PLANT SPECIES IN AEGEAN REGION OF TURKEY Kamile Nazan Turhan, Sırma Güven...............................................................................................261 TYPICAL PRODUCTS OF KORÇA REGION AS A TOOL TOWARDS SUSTAINABLE RURAL DEVELOPMENT OF THE AREA Fatmira Allmuça, Xhevaire Dulja.....................................................................................................262

XI. FOOD AND FEED CHAIN MANAGEMENT THE IMPACT OF PROBIOTICS ADDITIVES ADDED INTODIET ON ECONOMIC RESULTS OF BROILERS PRODUCTION Djordje Okanović, Radmilo Čolović, Tatjana Tasić, Vladislav Zekić, Predrag Ikonić.......................264 PRODUCTION AND ECONOMIC RESULTS OF ORGANIC GOAT FARM IN GEVGELIJA REGION Elena Eftimova, Natasha Mateva-Dubrova, Irina Ushlinovska, Nikola Pacinovski, Ana Palashevska.................................................................265 THE USAGE OF INFORMATION BY MEANS OF INFORMATION SYSTEM IN CREATING COMPETITIVE VALUE FOR FOOD PRODUCTS MARKET Marijan Stevanovski, Kristina Krsteska...........................................................................................266 CREATING A MARKETING STRATEGY WITH PREFERENCE FOR ORGANIC PRODUCTION AS A FACTOR OF INFLUENCE ON THE BIRTH RATE AND LIFE EXPECTANCY OF THE POPULATION Trajko Miceski, Natasha Stojovska..................................................................................................268 SUCCESSFUL MANAGING AS FACTOR FOR THE DEVELOPMENT OF AGRIBUSINESS Marijan Stevanovski, Jugoslav Ziberoski, Kristina Stevanovska.....................................................269

XII. FEED AS CHALLENGES FOR FOOD SUPPLIER CHAIN EFFECT OF DIFFERENT TECHNOLOGICAL PROCESSES ON VITAMIN E STABILITY IN ANIMAL FEEDS Sanja Teodosin, Ljiljana Kostadinović, Nedeljka Spasevski, Olivera Đuragić, Vojislav Banjac, Đuro Vukmirović, Slavica Sredanović........................................272 DIETARY INCLUSION OF ARTEMISIA ABSINTHIUM FOR MANAGEMENT OF GROW PERFORMANCE, ANTIOXIDATIVE STATUS AND QUALITY OF POULTRY MEAT Sanja Teodosin, Ljiljana Kostadinović, Jovanka Lević, Ivana Čabarkapa, Slavica Sredanović, Olivera Đuragić...............................................................................................273

INFLUENCE OF INORGANIC AND ORGANIC MYCOTOXINS ADSORBENTS IN FEED ON QUALITY OF CARCASS AND PORK MEAT Natalija Džinić, Ljiljana Petrović, Snežana Škaljac, Vladimir Tomović, Marija Jokanović, Tatjana Tasić, Predrag Ikonić, Branislav Šojić, Đorđe Okanović........................275 THE INFLUENCE OF PHYTOGENIC ADDITIVE ADDITION IN BROILERS DIET ON CARCASS AND BREAST MEAT QUALITY Natalija Džinić, Đorđe Okanović, Predrag Ikonić, Tatjana Tasić, Jasmina Gubić, Snežana Škaljac, Marija Jokanović, Branislav Šojić.............................................276 EFFECTS OF GRAPE SEED EXTRACT FEEDING ON SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL PARAMETERS OF BROILER MEAT Hayrunnisa Özlü, Sevda Urçar, Betül Apaydın, Mustafa Atasever, Meryem Aydemir Atasever......277 MILK YIELD AND COMPOSITION, BODY CONDITION, RUMEN CHARACTERISTICS AND BLOOD METABOLITES OF DAIRY COWS FED DIET SUPPLEMENTED WITH PALM OIL Bojan Blond, Marko Katić, Danijela Kirovski, Radmila Marković, Dragan Šefer.............................278 THE EFFECT OF ESSENTIAL OILS IN THERMAL PROCESSING OF CHICKEN BREAST IN THE COURSE OF ROASTING Angela Vasileska.............................................................................................................................280 DEVELOPMENT OF SOYBEAN VARIETIES WITH SPECIFIC NUTRITIONAL COMPOSITION OF GRAIN Vesna Peric, Mirjana Srebric, Vesna Dragicevic, Ana Nikolic, Aleksandar Mikic, Snezana Mladenovic Drinic................................................................................281

XIII. INTERNATIONAL PROGRAMMES AND PROJECTS IN FOOD SCIENCE INNOVATIVE DIBBIOPACK BIODEGRADABLE PACKAGING FOR FOOD, COSMETICS AND PHARMACEUTICALS - [OVERVIEW OF EU FP7 FUNDED PROJECT: FP7-NMP-2011-LARGE-5, NO. 280676] Anka Trajkovska Petkoska, Ilija Nasov............................................................................................284 THE SAFETYPACK PROJECT Massimo Fedel, Luca Poletto..........................................................................................................285 SUSMILK - RE-DESIGN OF THE DAIRY INDUSTRY FOR SUSTAINABLE MILK PROCESSING Christoph Glasner, Norbert Reichl, Josef Robert, Görge Deerberg................................................286 ENABLING ENVIRONMENT FOR INNOVATION AND TECHNOLOGY TRANSFER IN THE FOOD SECTOR - HIGHLIGHTS FROM CAPINFOOD AND TRAFOON PROJECTS Viktor Nedović, Andras Sebők, Susanne Braun, Tanja Petrović, Steva Levic, Mirjana Pešić, Mirjana Mihajlović................................................................................287 FOOD STRUCTURE DESIGN FOR BENEFITS: SIGNIFICANT HIGHLIGHTS FROM COST ACTION FA1001 - FOOD STRUCTURE DESIGN Laura Piazza, Viktor Nedovic..........................................................................................................289 CONNECT4ACTION: STRATEGIES FOR IMPROVING COMMUNICATION BETWEEN CONSUMERS, CONSUMER SCIENTISTS AND FOOD TECHNOLOGY DEVELOPERS Jeroen J. Knol, Brian McKenna, Karin L. Zimmermann..................................................................291

XIV. EDUCATION, INNOVATION AND KNOWLEDGE TRANSFER CONTAMINATION OR CREATION: AN EVOLUTIONARY DESIGN WORKSHOP ON FOOD Ahmet Can Ozcan...........................................................................................................................294 A MODEL OF STATISTICAL PROCESS CONTROL OF QUALITY AND COST OPTIMIZATION IN MILLING INDUSTRIAL PROCESSES Marija Stanojeska, Violeta Cepujnoska...........................................................................................295 ENCAPSULATION OF LIPOPHILIC BIO-ACTIVES USING PROTEIN-POLYSACCHARIDE COMPLEXATION Ali Abas Wani, Preeti Singh, Horst Christian Langowski.................................................................296 DEVELOPMENT OF A NOVEL BIOSENSORIC METHOD FOR THE ASSESSMENT OF BIOGENIC AMINES IN FERMENTED MILK PRODUCTS Attila Kiss, Erzsébet Némedi, Sándor Kukovics..............................................................................297 COMPARISON OF INNOVATION PRACTICES AMONG AGRI-FOOD SECTORS IN SERBIA Jasna Mastilović, Sanja Filipović, Žarko Kevrešan, Andrea Vuković, Nikola Dozet........................298 DEPENDENCE OF ENGAGEMENT IN KNOWLEDGE TRANSFER ACTIVITIES ON PERSONAL PERCEPTION OF KNOWLEDGE AND SKILLS LEVEL AND STRUCTURE AMONG EMPLOYEES IN AGRI-FOOD SECTOR RESEARCH INSTITUTIONS IN SERBIA Andrea Vuković, Nikola Dozet, Jasna Mastilović, Žarko Kevrešan, Marija Reljić............................299 SCREENING OF PERSONAL PERCEPTION OF KNOWLEDGE AND SKILLS STRUCTURE AND LEVEL AMONG EMPLOYEES IN AGRO-FOOD SECTOR RESEARCH INSTITUTIONS IN SERBIA Nikola Dozet, Andrea Vuković, Jasna Mastilović, Žarko Kevrešan, Jaćimović Sonja.....................300 GRAPHENE AND MULTI-WALL CARBON NANOTUBES: PRODUCTION, CHARACTERIZATION AND APPLICATION Aleksandar T. Dimitrov, Abdulakim Ademi, Anita Grozdanov, Beti Andonovic, Aleksandar Petrevski, Perica Paunovic................................................................301

FOOD INGREDIENTS, FOOD STRUCTURE

I

7th Central European Congress on Food

COMPARATIVE STUDY OF CARBOHYDRATES AND POLYPHENOLS IN CAROB (CERATONIA SILIQUA L.) AND COCOA HUSK (THEOBROMA COCOA L.) AFFECTED BY DIFFERENT EXTRACTION TECHNIQUES AND SOLVENTS Draženka Komes1, Ana Belščak-Cvitanović1*, Anaïs Chassaing1, Arijana Bušić1, Aleksandra Vojvodić1 1

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia *

e-mail: [email protected]

Abstract Biologically active compounds although being native constituents of food, are not consumed in a sufficient extent as a consequence of irregular and unbalanced diet. Therefore increasing interest arises in exploiting naturally derived plant products as sources of bioactive ingredients, in order to increase their intake and positive health effects. Among plant materials, carob (Ceratonia siliqua L.) and cocoa husk (Theobroma cocoa L.) have in common a high content of dietary fibres and polysaccharides, but a lack of information exists regarding their antioxidant capacity and polyphenolic profile. In this study the bioactive composition and antioxidant properties, as well as the content of dietary fibbers and sugars in carob and cocoa husk, affected by different extraction techniques (hydrolysis, ultrasonic, conventional) and solvents (aqueous mixtures of acetone and ethanol) was evaluated using spectrophotometric and high performance liquid chromatography (HPLC) methods. Cocoa husk exhibited higher total dietary fibre content, but lower content of fructose and glucose, in comparison to carob, which was also characterized with a significant content of sucrose. Both acid and alkali hydrolysis of raw materials provided the highest content of polyphenolic compounds and antioxidant capacity, which could be attributed to interferences in the measurement procedure and non-selectivity of employed reagents. By comparing non-hydrolysed samples, the highest total phenol content (TPC) was determined in extracts prepared using 80% acetone (carob-15.2 mg gallic acid equivalents/g DM, cocoa husk-4.8 mg GAE/g DM). The ranking of samples according to their total flavonoid content and antioxidant capacity corresponds to their TPC order (80% acetone > 50% ethanol > 70% ethanol). HPLC analysis revealed the prevalence of methylxanthines in cocoa husk and gallic acid and its derivatives in carob. The evaluated plant materials represent rich sources of carbohydrates, as well as polyphenolic antioxidants, while the content of these compounds is dependent on the employed extraction technique and solvent. Key words: Antioxidant capacity, Carob, Cocoa husks, Dietary fibbers, Polyphenols, Sugars. 24

21-24 May, 2014 - Ohrid, Macedonia

EFFECT OF HIGH HYDROSTATIC PRESSURE ON TEXTURAL PROPERTIES AND ORGANOLEPTIC ASSESSMENT OF SET-TYPE GOAT’S MILK YOGHURT Anna Dudzińska1*, Jacek Domagała1 Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Cracow, Mickiewicza 21, 31-120 Krakow, Poland 1

*


Abstract High pressure (HP) processing (pressurisation, pascalization) is an unconventional technique for food preservation. This method not only destroys harmful microorganisms but also modifies functional properties of constituents which can lead to the novel texture of a product. This aspect is particularly important in the case of fermented beverages derived from goat’s milk, which due to the specific structure of proteins, gives the products of defective consistency. Goat’s milk from the final period of lactation was used to prepare yoghurts. Two products were treated at high pressure: yoghurt (150 MPa and 250 MPa) and milk (350 MPa and 500 MPa) for yoghurt preparation. High-pressure treatments were applied for 15 min at 25 0C. Yoghurts after 24 h storage at 5-8 0C were subjected to analysis. Organoleptic assessment according to a 5-point scale and back extrusion texture measurement (Universal Texture Analyser TA-XT2plus) were conducted. Pressure treatment at 250 MPa increased the value of all the analysed textural parameters: maximum extrusion force, work of extrusion, maximum adhesion force and work of adhesion. Lower values of these parameters comparing to the control yoghurt were obtained in product pressurised at 150 MPa. In the case of yoghurts prepared from pascalizated milk pressure of 350 MPa did not enhance the textural properties of the yoghurt. However, the texture improvement was gained applying pressure of 500 MPa. In the overall organoleptic assessment all pressure-treated yoghurts received higher marks than the control. Yoghurt treated at 150 MPa was rated as the best and control - as the worst. Pressurisation did not affect the color and the flavour of yoghurts but greatly improved their consistency. HP-treatment may have a beneficial effect on the yoghurt texture. In this respect better results are obtained when pressurising yoghurt than the milk for its production. Key words: Goat’s milk yoghurt, Pressurisation, Texture, Organoleptic assessment.

25


THE INFLUENCE OF ANTIOXIDANTS ON OXIDATIVE STABILITY OF SUNFLOWER AND OLIVE OIL Tihomir Moslavac1*, Stela Jokić1, Drago Šubarić1, Krunoslav Aladić2, Olivera Dominković1 Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia 2 Veterinary Department Vinkovci, Croatian Veterinary Institute, Josipa Kozarca 24, 32100 Vinkovci, Croatia 1

*


Abstract Oxidation of vegetable oils has been recognized as a major problem in edible oils; it causes a change in the chemical, sensory and nutritional properties. In this study we the effect of the addition of natural antioxidants (in concentration of 0.1% and 0.2%) on the oxidative stability of extra virgin olive oil, high-oleic sunflower oil and their mixtures (80:20, 50:50) were investigated. The two types of 100% natural rosemary extracts (OxyLess CS and StabilEnhance OSR) and green tea extract were used as natural antioxidants. Oxidative stability of vegetable oils, their mixture and oil with and without added antioxidants was investigated using the Schaal Oven test. Test results are shown in peroxide value over 4 days of the test. High-oleic sunflower oil has better stability to oxidation due to the high proportion of oleic acid. Research results show the higher antioxidant activity of a rosemary extract Oxy’Less CS in relation to StabilEnhance OSR and green tea extract. The addition of rosemary extract StabilEnhance OSR (0.1% and 0.2%) leads to a very little increase in the stability of oils and their mixtures in relation to the oil without added antioxidants. Application of used antioxidants increases the oxidative stability of the tested vegetable oils and their mixtures. Key words: Vegetable oils, Oxidative stability, Green tea extract, Rosemary extract.

26


VARIATIONS IN LEVEL OF SOME ANTIOXIDANTS IN CHICKPEA AND PEANUT SEEDS Vesna Dragičević1*, Suzana Kratovalieva2, Zoran Dumanović1, Zoran Dimov3 Maize Research Institute, Slobodana Bajića 1, 11185 Zemun Polje, Serbia State Phytosanitary Laboratory, Ministry of Agriculture, Forestry and Water Economy, Aminta Treti 2, 1000 Skopje, Republic of Macedonia 3 Faculty of Agricultural Sciences and Food, University Ss Cyril and Methodius, Aleksandar Makedonski bb, 1000 Skopje, Republic of Macedonia 1

2

*


Abstract Chickpea and peanut are two species from Fabaceae family that are rarely used in diets. Chickpea is rich in starch and proteins, while peanut is mainly source of oils and proteins. Seeds of 19 chickpea populations and 13 peanut populations were analyzed colorimetrically for some antioxidants: total phenolic (by modified Prussian blue method), glutathione (with Dithionitrobenzoic acid - DTNB reagent) and phytate (with Wade reagent). Oil content was determined as subtraction after extraction with petroleum ether, while proteins were determined by micro-Kjeldahl procedure. Total phenolic varied in the range 520 - 1,050 mg kg-1 for peanut and 720 - 1,370 mg kg-1 for chickpea. Total glutathione content varied in the range 1,495 - 2,365 mmol kg-1 for peanut and 955 - 1,232 mmol kg-1 for chickpea. Relatively low content of phytic phosphorus was present in seeds of species, ranging 2.5-4.5 g kg-1 for peanut and 1.4 - 3.0 g kg-1 for chickpea. When present absence in data about phytate variability in chickpea and peanut seeds is taken in the account, the observed high variation in content of phytic phosphorus could present great basis for further breeding programs for phytate decrease in seeds of these two species. This is significant, since phytate is important anti-nutrient which affects availability of mineral nutrients. Oil content in seeds of chickpea and peanut varied in the range 4.44 - 5.16% and 43.5 - 53%, respectively. According to regression analysis, phenolic content significantly increases with mass of chickpea seeds. Moreover high and positive interdependence between oil content and total glutathione in chickpea seeds, as well as between oil and phytic phosphorus in peanut seeds was observable. Significant and negative dependence between oil and phytic phosphorus content in chickpea was also noticed. Observed results indicated that chickpea genotypes high in oil could also have increased nutritional value with higher glutathione and lower phytate content. Opposite to that, peanut seeds with lower oil content could have higher nutritional value by the lower phytate content. Key words: Nutritive value, Antioxidants, Phenolics, Hyatt, Total glutathione. 27


A COMPREHENSIVE STUDY OF THE PRESENCE OF SOME FOOD ADDITIVES IN NON ALCOHOLIC BEVERAGES IN REPUBLIC OF MACEDONIA FROM THE PERIOD 2008-2012 Vesna Kostik1* Institute of Public Health, 50 Divizija No. 6, 1000 Skopje, Republic of Macedonia 1

*


Abstract Food additives are substances added to food to preserve flavour or enhance its taste and appearance. The most abundant additives used in production of refreshing-non alcoholic beverages (soft drinks) are: potassium sorbate, sodium benzoate caffeine, some artificial food colourings, artificial sweeteners etc. Different medical studies have shown that the usage of additives have various impact on human’s health. In the current study, the presence of: preservatives (potassium sorbate and sodium benzoate), caffeine, quinine chloride, synthetic food colorants, artificial sweeteners (saccharin, acesulfame potassium, sodium cyclamate and aspartame), citric acid, phosphoric acid and ascorbic acid were characterized by high performance liquid chromatography and ion chromatography. For that purpose, 872 samples of soft drinks (carbonated mineralised and water based flavoured drinks) which were imported (751) and produced (121) in Republic of Macedonia, from the period from 2008 to 2012 were analyzed. The obtained results showed different distribution of food additives in the imported soft drinks and soft drinks from the domestic producers. The most prominent additives in the imported soft drinks were found to be preservatives potassium sorbate and sodium benzoate, which were present in 80% of tested samples. Synthetic colorants were present in 8% of tested the samples, caffeine in 7% , artificial sweeteners in 2%, quinine chloride in 1% and citric, ascorbic and phosphoric acid in 2% of tested soft drinks. In domestic brands, preservatives were found in 54% of tested samples, artificial sweeteners in 34%, and synthetic colorants in 5%. The concentrations of caffeine, quinine chloride, citric acid, phosphoric and ascorbic acid in domestic brands of soft drinks were found to be similar to those found in imported samples. The results have been discussed with respect to the related regulations. Soft drinks take an important part in the total daily intake of food additives. Therefore, the constant monitoring of their presence in non alcoholic beverages is needed to ensure compliance with food safety regulations as well as for calculating risk assessment. Key words: Additives, Soft drinks, Preservatives, Food colorants, Artificial sweeteners, High performance liquid chromatography, Ion chromatography.

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HEAT TRETMENT INFLUENCE ON RHEOLOGICAL PROPERTIES OF PORK MEAT Radoslav D. Grujić1, Dragan P. Vujadinović1*, Vladimir M. Tomović2 Faculty of Technology, University of East Sarajevo, 74000 Zvornik, Karakaj bb, Bosnia and Herzegovina 2 Faculty of Technology, University of Novi Sad, 21000 Novi Sad, Bulevar cara Lazara 1, Serbia

1

*


Abstract During the heating of meat, meat proteins are denaturise, which causes various changes in the structure of the meat, such as the destruction of cell membranes, tearing of muscle fibbers, tearing and dissolution of the connective tissue proteins, coagulation and gel formation of the myofibrillar and sarcoplasmic proteins. The aim of the study presented in this paper was to investigate the effect of heat treatment by roasting and cooking at atmospheric pressure on the rheological properties of M. longissimus dorsi of pork in the temperature range between 51 0C and 100 0C. Consequently, the TPA and Warner Bratzler tests were conducted, for both processes of heat treatment, after each of the observed temperature in a given temperature range. By TPA test were determined hardness (g), elasticity, cohesiveness, plasticity and chewiness. Warner Bratzler test determined the change of strength (N) and shear test (Ns). The observed parameters during rheological tests showed constant statistically significant change (P < 0.001) of observed values with temperature increasing during the both heat treatment processes in the given temperature range. The most optimal temperature in the centre of the sample during thermal processing of pork meat is in the temperature range between 71 0C and 81 0C. Heat treatment by cooking gave products with more desirable rheological properties, as seen in relation to the thermal treatment by roasting. Key words: Meat rheology, Pork meat, Heat processing of meat.

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PROTEIN CONTENT AND ENZYME ACTIVITY OF SELECTED HONEY TYPES Ivana Flanjak1*, Ljiljana Primorac1, Ivica Strelec1, Katarina Sakoman1 Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia 1

*


Abstract The content of proteins, including enzymes, in honey is relatively low and has a small nutritive significance. However, they are very important parameters for evaluation of the honey quality. The aim of this work was to determine protein and proline content, as well as enzyme activity of chestnut, sage, black locust and honeydew honey. After melissopalynological analysis was performed, following physico-chemical parameters were determined: water content, electrical conductivity, hydroxymethylfurfural (HMF) content, carbohydrate content, protein and proline content, diastase, invertase, glucose-oxidase and acid phosphatase activity. The correlation between analysed enzyme activity, protein and proline content was studied. Generally, darker honey types had higher protein content and enzyme activity than lighter honey types with exception of acid phosphatase activity where black locust honey had higher activity than chestnut and sage honeys. Medium to very high statistically significant correlation was determined between protein content, proline content and analysed enzyme activities, with exception of acid phosphatase activity. Similarly, high statistically significant correlations were obtained between glucose-oxidase, diastase and invertase activities. Key words: Honey, Protein content, Enzyme activity.

30


MINERAL ELEMENTS, LIPOXYENASE ACTIVITY AND ANTIOXIDANT CAPACITY OF OKARA Slađana P. Stanojević1*, Miroljub B. Barac1, Mirjana B. Pesic1, Sladjana M. Zilic2, Mirjana M. Kresovic1, Biljana V. Vucelić-Radović1 Faculty of Agriculture, University of Belgrade, Nemanjina 6, Post Office Box 14, 11080, Zemun, Serbia 2 Department of Technology, Maize research institute, “Zemun Polje”, Slobodana Bajića 1, 11000 Belgrade-Zemun, Serbia 1

*


Abstract Okara is a by-product obtained during processing of soybean for soymilk, which is rarely utilized. Nutritional properties (minerals and antioxidative capacity), as well as unwanted components (lipoxygenase (Lox) and heavy metals of raw okara that was obtained as a by-product from six soybean varieties after hydrothermal cooking (HTC) of soymilk were assessed. Soaked soybeans were ground and cooked by steam injection system (soybeans:water = 1:6) at 110 0 C/1.8 bar/8 min. Lox content was determined by Sodium Dodecyl Sulfate Polyacrylamide Gel Electrophoresis (SDS-PAGE) electrophoresis. Lox activity was determined by Axelrod et al. [1]. The antioxidant capacity was measured based on the method described by Serpen et al. [2] (2008.). Microelements and heavy metal contents were analysed by Jones and Casa [3] and Jones [4]. Data were assessed by analysis of variance (ANOVA - the Tuckey multiple range test). All investigated soybean genotypes had very similar concentration of Lox (4.32 - 5.62%). Compared to soybean, the applied HTC significantly reduced Lox content in okara (0.19 0.54%) and lowered its activity (0.004 - 0.007μmolg-1min-1). We didn’t register significant correlation between the content of Lox in soybean and in okara (r = 0.21; p < 0.05). This indicates that the content of this enzyme in okara is not the result of genotype characteristics but that it is affected by the applied technological process. Very strong correlation between okara Lox content and its activity (r = 0.99; p < 0.05) was found. Registered antioxidant capacity of 19.06 - 29.36 mmolTrolox kg-1 contributes to the nutritional value of raw okara. The most abundant mineral elements in raw okara were potassium (1212.50 - 1008.00mg/100g d.m.), phosphorus (499.00 - 450.75 mg/100g d.m.), calcium (262.50 - 390.00 mg/100g d.m.) and iron (5.45 - 10.95 mg/100g d.m.). The presence of heavy metals chromium and lead in amounts of 0.43 - 2.04 mg/kg d.m. and 2.78 - 3.71 mg/kg d.m., respectively was also found. HTC treatment opens the way to new perspective, especially a more effective use of okara as a plant source of nutritionally valuable components that could be used in food fortification, but the registered occurrence of heavy metals suggests that their content in products intended for human consumption should be controlled.

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ACKNOWLEDGEMENT: The study was financed by the Serbian ministry of Education, Science and Technological Development (TR31022) and the EU FP7 project Grant Agreement No.316004 (REGPOT-AREA). Key words: Okara, HTC processing, Soybean genotype, Lipoxygenase, Antioxidant capacity, Mineral content. References: [1] Axelrod B., Cheesbrough T. M., Laakso S. (1981). Lipoxygenase from soybeans. Methods Enzimol., 71, pp. 441 - 451. [2] Serpen A., Gökmen V., Pellegrini N., Fogliano V. (2008). Direct measurement of the total antioxidant capacity of cereal products. J. Cereal. Sci., 48, pp. 816 - 820. [3] Jones B. J., Case W. V. (1990). Sampling, handling and analyzing plant tissue samples. In: Soil testing and plant analysis. (ed.) Westerman, L.R., SSSA Book series. 3. Soil Sci. Soc. Am. Medison, Wisconsin, USA, pp. 404 - 409. [4] Jones B. J. (2001). Plant analysis. In: Laboratory guide for conducting soil tests and plant analysis. CRC Press, London, pp. 203 - 207.

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THE COMPARATIVE STUDY OF RHEOLOGICAL PROPERTIES OF FERMENTED DAIRY PRODUCTS Vladimir R. Vukic1, Dajana V. Hrnjez1, Katarina G. Kanuric1, Spasenija D. Milanovic1*, Mirela D. Iličic1 1

Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia *


Abstract Milk gelation by lactic acid bacteria is the basic process for numbers of fermented dairy products. The basic characteristics of yoghurt gel are the appropriate textural properties and viscosity. Different type and quantity of starter cultures induce different rheological properties of gel during milk fermentation. Novel researches investigated the possibility of Kombucha application and its technological and nutritional aspects in fermented dairy manufacture. The aim of this study was to investigate the effect of Kombucha starter culture on rheological and textural properties during milk fermentation and compare to samples obtained with yoghurt and probiotics starter cultures. During fermentation process samples were taken at pH values: 5.4, 5.1, 4.8 and 4.6. Viscosity of samples was measured at 5 0C using a viscometer HAAKE RheoStress 600HP (Germany) with sensor PP60Ti. Textural properties of samples were analyzed by Texture Analyser TA.HDplus (Stable Micro System, England). All experiments were carried out in triplicate. The results were statistically processed by analyses of variance (ANOVA). The most significant changes in viscosity and textural properties were recorded between pH = 5.4 and 5.1. As the fermentation progressed, pH value decreased and the viscosity changes were lower pronounced due to approaching the casein isoelectric point. A networking of casein micelles increased storage (G’) and loss (G’’) modules during fermentation and induced higher complex share modulus. Analysis of textural properties increased during fermentation and showed significant differences (P < 0.05) among fermentation points, except between pH = 4.8 and 4.6. The samples produced by Kombucha behaved following the same (regression) model system as probiotic and yoghurt samples and had the highest value of complex modules that caused better rheological characteristics of the final product. ACKNOWLEDGEMENT: Authors want to thank Ministry of Education, Science and Technological Development of Republic of Serbia for the financial support of research presented in this article, Project No. 46009. Key words: Kombucha, Probiotics, Yoghurt, Rheology, Texture.

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THE EFFECT OF FERMENTATION TIME ON LIPID AND ACYLGLYCEROLS CONTENT IN PIROT`S KASHKAVAL FROM COW’S MILK Nada Nikolić1, Zoran Todorović1, Nebojša Milosavljević2, Bojana Danilović1*, Dragiša Savić1 Faculty of Technology, University of Niš, Bulevar oslobođenja 124, 16 000 Leskovac, Serbia 2 College of Agriculture and Food Technology, Ćirila i Metodija 1, 18400 Prokuplje, Serbia 1

*


Abstract “Pirot`s Kashkaval” is a traditional hard Serbian cheese produced in the region of Pirot. It is made of full fat cows and/or ewes milk without the addition of starter cultures. During the fermentation of kashkaval a complex microbiological and biochemical processes occur. In this paper the lipid content and the composition of acylglycerols of lipids during the fermentation of the kashkaval made of cow’s milk were investigated. The samples of the kashkaval produced in “Dairy school”, Pirot, Serbia were analyzed after 1, 5, 20 and 30 days of fermentation. The lipid extracts were obtained by extraction with n-hexane by reflux method. The lipid content was determined in an aliquot volume of the extract, after solvent evaporation, on analyzer (Scaltec SMO1, Scaltec, Instruments, Germany). The composition of lipid was determined as a content of free fatty acids, mono-, di- and tri-acylglycerols using the high-performance liquid chromatography (Agilent 1100 High Performance Liquid Chromatograph, and Zorbax Eclipse XDB-C18 column). The results showed that the lipid content and composition of acylglycerols in cow’s milk kashkaval depend on the fermentation time. The content of lipid increased during the fermentation from 15.1% in the sample after 1 day of fermentation, to 25.1% in the sample after 30 days of fermentation. In the tested samples, the content of free fatty acids increased from 15% to 23.7% during the first 20 days of fermentation. Afterwards, a decrease to 8.5% was observed. During the fermentation the content of monoacylglycerols decreased from 7.9% to 2.4%, while the content of diacylglycerols decreased from 28% to 17.7%. The triacylglycerols were not detected in the analyzed samples of kashkaval. According to the obtained results it can be concluded that the lipid content and composition of acylglycerols in cow’s milk kashkaval depend on the fermentation time. Key words: Fermentation, Acylglycerols, Lipid content, Kashkaval, Cow`s milk.

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THE IMPACT OF SELECTED SPICES ON MAILLARD REACTION PRODUCTS FORMATION, SENSORY EVALUATION AND NUTRITIONAL VALUE IN RYE-BUCKWHEAT CAKES Malgorzata Przygodzka1*, Henryk Zielinski1 1

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Tuwima Street 10, 10-748 Olsztyn, Poland *


Abstract The Maillard reaction is responsible for the development of color, taste and aroma as well as the nutritional value of thermally treated food. However, during thermal processing an undesirable toxic and probably carcinogenic acrylamide may be formed. The content of acrylamide in food can be reduced by an application of substances having a high antioxidant potential. Well recognised sources of antioxidants are spices which play an important role in acrylamide mitigation strategy. Recently, the antioxidant capacities of spices commonly used in food were reported by Przygodzka M. et al. [1]. The aim of this study was to find out the effect of spices addition on sensory quality, nutritional value and acrylamide formation in rye-buckwheat cakes. The cakes were formulated on rye flour and flour from roasted buckwheat groats (70:30, w/w), addition of selected spice (2% on flour mixture basis) and other typical bakery ingredients, and then were baked at 180 Celsius degrees for 18 minutes. The effect of the following spices was investigated: badian, anise, clove, nutmeg, allspice, cinnamon, cardamom, vanilla, coriander, fennel, ginger, white pepper and commercial mix of spices for ginger cake. The sensory evaluation of cakes was used as a tool for selection cakes accepted by sensory panel. The study showed that cakes with 2% addition of clove, nutmeg, allspice, cinnamon, vanilla and commercial mix of spices revealed the highest overall quality values among others and therefore they were taken for further analysis of Maillard reaction products. The level of available lysine, furosine, fluorescence of intermediately compounds converted into Fluorescence of Advanced Maillard products and Soluble Tryptophan - FAST index and acrylamide were determined for this purpose. The following observations were made: (1) cakes with clove, nutmeg, cinnamon, vanilla and commercial mix of spices showed the highest level of available lysine; (2) furosine content was decreased after application of cinnamon, vanilla and allspice in cake formula, (3) the lowest FAST index was obtained for cakes fortified with clove, nutmeg and commercial mix of spices thus indicating for low level of protein damage; (4) clove, allspice and vanilla were the most efficient in acrylamide mitigation strategy as 8 - 11% of acrylamide reduction was noted in relation to the control cake without spices.

35


In conclusion, this study indicates for a moderate role of selected spices addition on sensory quality, nutritional value, progress of Maillard reaction and acrylamide formation in rye-buckwheat cakes. It can be suggested that clove, allspice, vanilla and commercial mix of spices should be used for production of safety and good quality cakes. ACKNOWLEDGEMENT: This research was supported by grant No. 2012/07/N/NZ9/02250 from National Science Centre. Key words: Rye-buckwheat cakes, Spices, Maillard reaction, Sensory evaluation, Nutritional value. References: [1] Przygodzka M., Zielinska D., Ciesarova Z., Kukurova K., Zielinski H. (2013). Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices. LWT- Food Science and Technology, http://dx.doi.org/10.1016/j.lwt.2013.09.019.

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FOOD PRODUCTION, ENGINEERING, PROCESSING AND SUSTAINABILITY

II


THE INFLUENCE OF TRANSGLUTAMINASE CONCENTRATION ON FLOW PROPERTIES OF SET-TYPE GOAT’S MILK YOGHURT Jacek Domagała1, Anna Dudzińska1* Department of Animal Products Technology, Faculty of Food Technology, University of Agriculture in Cracow, Mickiewicza 21, 31-120 Cracow, Poland 1

*


Abstract Set-type yoghurts were prepared from goat milk of polish white improved breed. Pasteurized milk was cooled down to 5 0C and incubated with transglutaminase added in the amount of 0, 1, 2 and 3 U/g protein for 16 h. After thermal inactivation of the enzyme, milk samples were cooled down to 44 0C, inoculated with yoghurt culture and incubated until pH value of 4.8 was reached. Thereafter, the yoghurt was cooled down to 5 0C and stored for 14 days. Rheological tests were conducted after 1 and 14 days of storage. The histeresis loop areas of obtained flow curves were more or less similar. Higher slant of flow curves for fresh and stored yoghurts and higher values of shear stress were related to the higher addition of transglutaminase. Modification of the milk by transglutaminase caused an increase of apparent viscosity and the value of consistency coefficient K. It also caused decrease of flow behaviour index n. The highest value of K, and the lowest value of n were stated at the enzyme concentration of 2 U/g protein. The values of yield stress calculated from Herschel-Bulkley model were lower, however calculated from Casson model were higher for modified yoghurt than for control yoghurt. Casson’s viscosity of yoghurts modified by transglutaminase was lower than this of control yoghurt at the enzyme addition of 1 and 2 U/g protein however at 3 U/g protein it was higher. Cold storage of yoghurts caused an increase of K and decrease of n calculated from Ostwald model. On the basis of Herschel-Bulkley model the K value was lower and there was no difference in n value. Yield stress increased, and the Casson’s viscosity decreased after storage. Modification of goat milk by transglutaminase improved rheological properties of the yoghurt. The enzyme concentration of 2 U/g protein seems to be sufficient to obtain the goat’s milk yoghurt with appropriate rheological properties. Key words: Goat’s milk yoghurt, Transglutaminase, Flow properties.

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OSMOTIC DEHYDRATION OF FISH (CRASSUS GIBELIO) A PRETREATMENT IN THREE DIFFERENT OSMOTIC SOLUTIONS Jasmina Gubić1*, Dragana Plavšić1, Ana Varga1, Ljubiša Šarić1, Biljana Ćurčić1, Violeta Knežević1, Vladimir Filipović1 1

Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia 2 Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia *


Abstract This research was conducted in order to examine changes in osmotic dehydration fish (Carassius gibelio) the use of hypertonic solutions. The change were followed during in three different osmotic solutions (sugar beet molasses, the mixed solution of sodium chloride and sucrose and combination of these solutions in a 1:1 ratio), under atmospheric pressure, at temperature of 20 0C. The effects of osmotic dehydration on chemical composition (dry matter, protein, fat, total ash, minerals), water activity and microbiological safety of fish, were investigated in order to determine the usefulness of this technique as pre-treatment for further treatment of fish. The highest content of protein (60.03%) was reached during osmotic dehydration with sugar beet molasses. The contents monitored minerals (P, Ca, Mg, K, Fe and Na), was approximately 2 times increased, while Hg amount was 2 times decreased during dehydration in solution with sugar beet molasses. Activity water of the fresh fish meat was 0.944 ± 0.007. The results obtained in the process after the 5 hours of osmotic dehydration were varying from 0.850 ± 0.023 to 0.846 ± 0.023 in all three hypertonic solutions. Bacterial count was reduced from 6 log CFU•g-1 to 3 log CFU•g-1 is considered as microbiological limit for good fish meat quality. Key words: Osmotic dehydration, Fish, Chemical and microbiological profile.

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INFLUENCE OF BIOLOGICAL PRETREATMENT OF GRAPE POMACE ON PHENOLIC COMPOUNDS EXTRACTION Ana Bucić-Kojić1, Marina Tišma1, Melita Kuzmanović1, Nikolina Pavić1, Srećko Tomas1, Mirela Planinić1* Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31001 Osijek, Croatia 1

*


Abstract Grape pomace is the solid by-product remained after winemaking process representing an inexpensive and rich source of bioactive phenolic compounds. Extraction of bioactive phenolic compounds is the first step in the utilization of phenolic compounds from natural sources and is usually performed by organic solvents. This method is however only effective for simple and free phenolic compounds, while the highly polymerized phenolic compounds bonded in complexes with proteins, fibres and polysaccharides are not extractible by this method. One of the possible ways to release the phenolic compounds incorporated in complexes is the application of white-rot fungi in biological pre-treatment of natural sources such as agro-food industrial residues. The aim of this work was to investigate the influence of biological pre-treatment of grape pomace with white-rot fungi Trametes versicolor on the enhancement of extraction efficiency of phenolic compounds (total phenolic compounds, TPC; total extractible proanthocyanidins, TPA; total flavonoids, TF) as well as antioxidant activity of grape pomace extracts. A white-rot fungus T. versicolor was cultivated on grape pomace in solid-state conditions (SSF). Phenolic compounds were extracted from grape pomace before, during and after SSF by 50% aqueous ethanol at 80 0C during two hours. Grape pomace extracts were analysed spectrophotometrically using Folin Ciocalteu micro method at 765 nm, method based on acid hydrolysis and formation of red colour at 540 nm, the aluminium chloride colorimetric assay at 510 nm, for TPC, TPA and TF, respectively. Antioxidant activities of extract were evaluated by spectrophotometric method at 515 nm against stable 2.2 diphenil-1-picrylhydrazyl radical (DPPH). Initial concentrations of phenolic compounds and antioxidant activity were 28.47 mgGAE/gdb, 16.77 mg/gdb, 21.06 mgCE/gdb, and 0.18 ginhDPPH/gdb for TPC, TPA, TF and AA, respectively. Biological pre-treatment, however, did not enhance the extractability of phenolic compounds. The results obtained after SSF were lower up to 68.2%, 93.1%, 82.5% and 78.9% for TPC, TPA, TF and AA, respectively. Key words: Grape pomace, Phenolic compounds, Trametes versicolor.

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PRESSING AND SUPERCRITICAL CO2 EXTRACTION OF HEMP (CANNABIS SATIVA) SEED OIL Krunoslav Aladić1, Stela Jokić2*, Tihomir Moslavac2, Senka Vidović3, Jelena Vladić3, Drago Šubarić2 1

Veterinary Department Vinkovci, Croatian Veterinary Institute, Josipa Kozarca 24, 32100 Vinkovci, Croatia 2 Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31000 Osijek, Croatia 3 Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia *


Abstract In a past few decades the variety of hemp Cannabis sativa L. was unfairly neglected because of the similarity with the kind of hemp that is illegal and is used as a narcotic. The objective of this study was to evaluate the oil extraction process from Cannabis sativa seeds by screw pressing followed by extraction with supercritical CO2. In pressing experiments, the response surface methodology was conducted in order to study the effects of temperature, frequency and nozzle size on oil recovery and quality parameters (free fatty acids, peroxide value, insoluble impurities, moisture content). In obtained hemp oil at optimal cold pressing conditions iodine value, saponification value and p-anisidine value were also determined. The optimal condition to obtain the highest oil recovery and the best oil quality within the experimental range of the variables studied was at temperature of 60 0C, frequency of 20 Hz and using nozzle of ID 6 mm. Supercritical CO2 extraction was carried out at new design supercritical fluid extraction system where almost completely oil was extracted from press cake (only 0.39% oil left in the cake after extraction). From the results of this study it can be seen that screw press conditions have big influence on oil quality and oil recovery. Quality of produced hemp oil was satisfactory. The residual oil in the press cake was totally extracted by supercritical CO2. Low temperatures of extraction, reduced energy consumption, high product quality and absence of solvent in extracts are numerous advantages than supercritical fluid extraction technique can provide as opposed to traditional methods of extraction. Key words: Hemp seed oil, Cold pressing, Supercritical CO2 extraction, Optimization.

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STATISTICAL EVALUATION OF THIN-LAYER DRYING OF BANANA Vangelce Mitrevski1*, Monika Lutovska1, Vladimir Mijakovski1, Nikola Mijakovski1 1

Faculty of Technical Sciences, St. Kliment Ohridski University, Ivo Lola Ribar bb, 7000 Bitola, Macedonia *


Abstract The drying of food materials is a complex process of simultaneous heat and mass transfer within dried material and from its surface to the surroundings caused by a number of transport mechanisms. There are several different methods of describing the complex simultaneous heat and moisture transport processes within drying material. Thin-layer drying models are important tools in mathematical modelling of drying processes. In scientific literature generally for evaluation of thin-layer models, that use approximation of experimental drying data, the values of the coefficient of determination R2, correlation coefficient r, reduced chisquare, root mean square error RMSE, and mean bias error MBE are the most common criteria to select the best model. In this paper one approach for selection of a thin-layer drying model based on serial statistical criteria was proposed. Fresh banana were used in this study. The experimental data set of thin-layer drying kinetics of banana slices at four drying air temperatures (40, 50, 60 and 70 0C) and three drying air velocities (1, 2 and 3 ms-1) were obtained on the experimental setup, designed to imitate an industrial convective dryer. The experimental data of drying kinetic of banana slices were fitted to twenty four thin-layer mathematical models by means of indirect non-linear regression analysis. For each model and data set, the statistical performance index was calculated and models were ranked afterwards. After that, several statistical rejection criteria were checked. The performed statistical analysis shows that the Modified Henderson-Pabis model gives the best results for approximation of experimental drying data. The single statistical criterion cannot be used to select the thin-layer drying model. The model must always be chosen based on multiple statistical criteria. Key words: Thin-layer models, Banana, Statistical criteria.

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ALTERATIONS IN FACTORS THAT AFFECT AVAILABILITY OF MINERAL NUTRIENTS IN SOYBEAN GRAIN INDUCED BY FOLIAR FERTILISING Vesna Dragičević1*, Bogdan Nikolić2, Hadi Waisi3, Milovan Stojiljković4, Sanja Đurović2, Igor Spasojević1, Vesna Perić1 Maize Research Institute “Zemun Polje”, Slobodana Bajića 1, 11185 Zemun Polje, Serbia 2 Institute for Plant Protection and Environment, Teodora Drajzera 9, 11000 Belgrade, Serbia 3 Institute for the Development of Water Resources ”Jaroslav Černi”, Jaroslava Černog 80, 11226 Belgrade, Serbia 3 Vinca Institute of Nuclear Sciences, PO Box 522, 11001 Belgrade, Serbia 1

*


Abstract Nutritive value of soybean grain could be increased by alteration of its chemical composition with foliar fertilizers. The trial included application of foliar fertilizers: Zlatno inje (organic fertilizer), Bioplant Flora (organic fertilizer with humic acids and microelements), Algaren BZn (organic fertilizer based on Ecklonia maxima algae extract with B and Zn), Zircon (based on phenolic acids, identically to Echinacea purpurea L. extract), as well as phytohormone preparation Epin extra (based on 2,4-epibrassinolide), which were applied at the beginning of flowering on three soybean varieties, ZP-015 and Nena (standard varieties) and Laura (variety lacking in Kunitz trypsin inhibitor). Experiment was set up in 2012, on Chernozem type of soil at the vicinity of Zemun Polje. Contents of total phosphorus (vanado-molybdate colorimetric method) and mineral elements (Mg, Fe, Mn and Zn - by Inductively Coupled Plasma Optical Emission Spectrometry) were determined after wet digestion with HClO4 + HNO3. Phytic (Pphy) and inorganic (Pi) were determined colorimetrically (Pphy with Wade reagent and Pi with vanado-molybdate reagent), as well as contents of β-carotene, colorimetrically after extraction with saturated butanol. ZP-015 achieved the highest P, Mg Fe, Mn and β-carotene contents. Laura had the highest Pphy and Zn levels, what could contribute to the lower availability of examined minerals from grain of this variety. Most of the applied fertilizers increased β-carotene and Pi contents in all three soybean varieties (except for Pi in Nena grains) and decreased Mn content, compared with control. The high correlation between grain mass and Pphy/minerals ratios was observed. Zircon and Epin extra decreased Pphy/β-carotene, Pphy/Mg, Pphy/Mn and Pphy/Zn ratios in grain of ZP-015; Bioplant Flora and Epin extra also decreased between Pphy/β-carotene and Pphy/minerals ratios in Nena grain; Zlatno inje showed the same effect in Laura grain.

43


According to the highest impact of Zircon, Epin extra and Bioplant Flora on decrease of Pphy/β-carotene, Pphy/Fe and especially Pphy/Mn ratios (almost double, compared to the highest achieved value), it could be concluded that Fe and Mn could be available in higher degree in ZP-015 and Nena grains. Key words: Soybean grain, Composition, Foliar fertilizer, Phytic phosphorus, Mineral availability.

44


INDUSTRIAL SLAUGHTERING AND ANIMAL WELFARE Lazar Radoslava Turubatović1*, Zorica Jovana Novaković2, Tamara Lazara Gerić3, Slavica Mirka Vesković-Moračanin3, Radoslav Lazara Turubatović4 Institute for development of water resources “Jaroslav Černi”, Jaroslava Černog 80, 11000 Belgrade, Serbia 2 Ministry of Agriculture, Forestry and WaterManagement, Veterinary directorate, Omladinskih brigada 1, 11000 Belgrade, Serbia 3 Institute of meat hygiene and technology, Kaćanskog 13, 11000 Belgrade, Serbia 4 RT Consulting, Bože Baucala 48, 11000 Belgrade, Serbia 1

*


Abstract The welfare of animals is desirable by itself and it is considered that EU legislation should to promote it. Because of this, the EU regulations are adopted that guarantee breeding and slaughtering of farm animals without unnecessary suffering. Serbia has adopted Law on Animal Welfare, which assume that animals have the same feelings as human beings. The aim of the paper is to analyze the different experiences and through reviewing of regulations in the field of animal welfare during slaughtering in the European Union and the Republic of Serbia. From the point of view of animal welfare, the paper discusses procedures with animals in slaughterhouses, after receiving in depot, keeping, movement and guiding, a preslaughter stunning, ending with the slaughtering and bleeding. It is specified how to use the equipment, in order to prevent stress of animals. In addition to the existence of adequate legislation, there must be a clear strategy and training for producers of meat, which are also an important element in the fight for animal welfare. Only due to raising consumer awareness and systematic training of meat producers will be able to reach the European level in the field of animal welfare. Key words: Animal welfare, Slaughtering conditions, Education.

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THE CHANGE GRAFT IN WALNUT AND THE IMPORTANCE OF IT IN TERMS OF WALNUT GROWING IN MACEDONIA Turan Karadeniz1* 1

Department of Horticulture, Faculty of Agriculture, Ordu University, Cumhuriyet Campus, 52200, Ordu, Turkey *


Abstract Top-working may be one of successful methods used for changing one variety to another when walnut trees don’t produce sufficient yield. Top-working application that enables to replace unproductive or poor quality walnut varieties with better quality ones is a simple, easy and reliable operation for growers. Therefore, it can make more efficient the walnut orchards in Macedonia. Seedling walnut trees that don’t yield in the walnut orchards can be also brought into production. Top-working can therefore contribute to walnut cultivation in Macedonia. Grafting methods such as ‘bark graft’ and ‘modified bark graft’ can be operated on the main branches with 25 - 30 cm trunk diameter of 10 -15 year old walnut trees or seedling trees. In these methods, the trunk or main branches can be grafted with cross-cut above 2 - 3 m from the level for walnut seedling trees. After the trunk of tree is cut for xylem exudation two weeks before grafting in early spring, the grafting application is done in late March when air temperature reaches to 20 - 25 0C. The suitable temperatures for walnut top-working coincide with in early April in Macedonia. The shoots should be taken in January, February and March, and stored at 4 0C in the refrigerator until grafting season. A graft master can averagely make 15 pcs of top-working in a day depending on the age and location of tree. The graft take is usually resulted in high success rates. The grafted trees begin to yield a few years later, and tree yields are closer to their peers within 5 - 7 years. Key words: Key words: Walnut, Juglans regia, Change graft, Shove grafting, Under shell.

46


EFFECT OF SOURDOUGH ON THE FERMENTATION OF DOUGH PIECES AND QUALITY OF BREAD MADE WITH RYE FLOUR Dragutin Djukic1*, Milorad Radović2, Leka Mandic1, Slavica Veskovic Moracanin3 1

Faculty of Agronomy Cacak, University of Kragujevac, cara Dusana 34, 32000 Cacak, Serbia 2 Branko Perišić Town Bakery, Kruševac, Jasički put, 37000 Kruševac, Serbia 3 Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia *


Abstract Flour quality, flour type and particularly the fermentation step in dough preparation are among major factors that contribute to high quality bread-making. Short fermentation steps have some advantages. However, they generally produce bread that has a short shelf life and is markedly crumbly and almost neutral in aroma and flavour. Therefore, a recent tendency in bread making has been to allow long fermentation when working with sourdough which is used in bread dough and bread making. The objective of this study was to analyse the effect of sourdough on the fermentation of dough pieces and quality of bread made with a mixture of rye and wheat flours (TYPE 500 wheat flour and whole-grain rye flour - 60 : 40) and determine the advantages of sourdough over the direct bread dough mixing method. Three bread dough mixing methods were used: I - indirect mixed rye/wheat bread making method using flour steaming (including the yeast dough preparation step - steaming with warm water and resting for about 90 minutes, mixing and fermentation of yeast dough for 4 hours, and the bread dough preparation stage – mixing the yeast dough with flour and other components); II - indirect mixed rye/wheat bread making method without flour steaming (sourdough preparation without flour steaming); III - direct mixed rye/wheat bread making (directly without sourdough - mixing all the components at once). The study involved monitoring of the following: microbial characteristics of flour and dough (total counts of bacteria, yeasts and lactic acid bacteria) and of bread (presence of Enterobacteriaceae, yeasts and moulds); dough yield; chemical properties of dough and bread (pH and degree of acidity); organoleptic characteristics of bread (volume, porosity according Dallman, elasticity of the medium, pore uniformity, pore structure fineness, crust colour and glossiness, physical properties of the crust, bread crumb total score, external appearance, crumb appearance, odour and flavour of both the crust and the crumb) and bread yield. Results show the highest counts of lactic acid bacteria and yeasts in the indirect bread dough mixing method using rye flour steaming. Mixed rye/wheat bread made with sourdough had a mild sourish flavour, an intense aroma, a prolonged shelf life and reduced crumbliness. 47


This bread making method prevented the growth of the causal agents of ropiness and mouldiness in bread, thus prolonging its shelf life. The bread made using the direct method was better only in terms of bread volume. The study suggests that the technological process of mixed rye/wheat bread making with sourdough is an important requirement in improving bread quality and assortment and can be used in any bakery facility. Key words: Fermentation, Bread, Sourdough, Quality, Bread dough mixing.

48


INFLUENCE OF MIXING PROCEDURE OF WHEAT DOUGH WITH ADDED OXIDATIVE IMPROVERS ON THE TEXTURE AND COLOR OF WHEAT BREAD Milan Vukić1*, Jelena Tomić2, Jasna Mastilović2, Aleksandra Torbica2, Radolsav Grujić1 1

Faculty of Technology, University of East Sarajevo faculty, Karakaj bb. 75400 Zvornik, B&H 2 Institute for Food Technology, Bulevar cara Lazara br. 1, 21000 Novi Sad, Serbia *


Abstract The importance of oxidative improvers and dough mixing, knowledge of their interdependence on achieving the optimal quality of wheat bread properties is still actual problem. In this experiment influence of the mixing procedure on the wheat bread quality with added oxidative improvers is determined. Dough is prepared from wheat flour obtained with addition of oxidative improvers at fast and intensive mixing. Oxidative improvers added to wheat flour are: commercial pure L-ascorbic acid (0,005; 0,008, and 0,011%), hydrogen peroxide (0,001; 0,002 and 0,003%) and glucose oxidise (0,002; 0,004 and 0,006%). In order to clearly establish relations between added oxidative improver and mixing procedure, texture and color measurement is performed. Hardness of bread crumb is measured by means of Texture Profile Analysis - TPA. Color is measured by CIELAB color system and specific volume of bread is determined by millet seed displacement. It was found that all added oxidative improvers influence in a different way texture and colour of wheat bread crumb, respectively the finished products obtained from them. Samples with added glucose oxidase exhibit lower parameter of hardness as compared with the other two oxidative improvers. Glucose oxidase cause greatest changes in crumb colour as well as negative effect on specific volume of samples, similar to hydrogen peroxide, observed accordingly to fast mixing procedure. Intensive mixing procedure produce positive effect on specific volume and causes lower parameter of hardness, compared to fast mixing when samples of same oxidative improvers are compared. Thus depending on the type of oxidative improver and added quantity of oxidative improver, the quality of produced wheat bread is different. On the basis of the results obtained, glucose oxidase used with L-ascorbic acid should provide the optimal improvement of investigated parameters when their ratio is adjusted to the mixing procedure used. Key words: Color, Mixing, Oxidative improver, Texture, Wheat.

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FOOD SUSTAINABILITY AND EDUCATION Vlasta Piližota1* Faculty of Food Technology Osijek, University of Josip Juraj Strossmayer in Osijek, F. Kuhača 20, 31000 Osijek, Croatia 1

*


Abstract By the definition sustainability is: “Development that meets the needs of the present without compromising the ability of future generations to meet their own needs”. It includes social, economic and environmental dimension. Food system is within the sustainability focus area, all from primary production to manufacturing, packaging, distribution, retail and consumption, and to waste management. When it comes to recognizing role that we can all play in creating a more sustainable the food system we should start from small children’s to professionals in the food sector by implementing education (process of learning) and training (teaching a particular skill) programs across the whole community (world) and will be able to spread and raise the knowledge about food sustainability. Bringing elements of education about the sustainable food system and environmental issues into general standard subjects will bring benefits to the whole society. Key words: Food sustainability, Education.

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COMPUTER ASSISTED OPTIMIZATION OF ULTRASOUND EXTRACTION OF TOTAL PHENOLICS FROM CITRUS PEEL Nevena Ivanovic1, Milica Cvijovic2, Andrija Ciric1*, Predrag Djurdjevic1 Faculty of Science, University of Kragujevac, p.o. box 60, 34000 Kragujevac, Serbia 2 Faculty of Agronomy, University of Kragujevac, 32000 Čačak, Serbia 1

*


Abstract The aim of this study was to determine the optimal conditions for the rapid ultrasound extraction of total phenols in some citrus peels samples (tangerine and grapefruit). Parameters influencing the optimal (maximum) extraction yield were: methanol concentration (v/v%), solid: liquid ratio (g/mL), temperature (0C) and extraction time (min). The statistical optimization of these parameters was performed with the aid of Design Expert (v 7.0.0, Stat-Ease Inc, Minneapolis) statistical software. The optimal conditions for extraction were established using central composite experimental design and response surface methodology. Experimental data were fitted to the second order polynomial model and regression coefficients were calculated. The total phenolic content (TPC) in extracts of citrus peels obtained by liquid methanol/water extraction was measured using FolinCiocalteu at 765 nm. Total phenolic content was determined spectrophotometrically and calculated on the basis of the calibration curve for gallic acid (GAE) obtained under optimal conditions. Results showed that methanol concentration, solid : liquid ratio and temperature were the most significant (P < 0.001) factor affecting the TCP. The optimum extraction conditions for tangerine were: methanol concentration of 60%, solid/liquid ratio 1/30 g/mL, extraction time of 30 min., and extraction temperature of 60 0C, and for grapefruit: methanol concentration of 50%, solid/liquid ratio 1/40 g/mL, extraction time of 50 mins., and extraction temperature of 60 0C. Under the optimal conditions, TPC was 109.16 mg GAE/100 g dry weight for tangerine and 168.48 mg GAE/100 g dry weight for grapefruit. Key words: Computer optimization, Total phenolic content (TPC), Citrus peel.

51


GUSHING POTENTIAL OF WHEAT MALT INFECTED WITH FUSARIUM CULMORUM Kristina Habschied1*, Vinko Krstanović1, Natalija Velić1, Božidar Šantek2, Mario Novak2, Vedran Slačanac1 Faculty of Food Technology, J. J. Strossmayer University, F. Kuhača 20, 31 000 Osijek, Croatia 2 Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia 1

*


Abstract Gushing is uncontrolled, eruptive foaming of beer after a bottle has been opened, without previous shaking. This is a phenomenon that affects breweries worldwide and all brands and types of beer. Gushing can be divided into primary (secretion of hydrophobins class II and other fungal metabolites from Fusarium fungi) and secondary gushing (calcium oxalate precipitations and metal ions). One of the methods to reduce the risk of gushing is the early detection of gushing potential of raw materials such as wheat or barley malt. The aim of this study was to determine the impact of wheat infection by Fusarium culmorum on the gushing potential of wheat malt. Standard micro-malting procedure (MEBAK) was performed using wheat variety „Lucija” (less susceptible to infections by Fusarium), the sample „A” was the control sample, the sample „B” was treated with fungicide, sample „C” was infected with F. culmorum and treated with fungicide and sample „D” was infected with F. culmorum and was not treated with fungicide. Analyses were performed on dried and stabilized wheat malt samples in order to determine the correlation between the F. culmorum infection and the malt quality parameters (the share of soluble N in malt, Kolbach index, total proteins, soluble proteins and the gushing potential of malt). All analyses were done according to the methods from Analytica EBC (European Brewery Convention). Results obtained from this research indicate that the infection of wheat by F. culmorum significantly affects and increases the gushing potential of wheat malt, and this is particularly evident in samples „C“ and „D“ (high gushing potential). By overlooking the selected malt quality parameters (the share of soluble N in malt which ranges from 0.92% in sample “A” to 0.98% in sample “C”; Kolbach index which ranges from 49 in sample “A” to 51 in sample “D”; total proteins range from sample “A” - 11.8% to sample “C” - 12.5%; soluble proteins range from 5.75% in sample “A” to 6.12% in sample “C”) it is evident that they are correlated with Fusarium infection, as that they are increasing in samples infected with Fusarium. In conclusion, results obtained from this research indicate that the infection of wheat by F. culmorum significantly affects and increases the gushing potential of wheat malt, which is particularly evident in samples „C“ and „D“. Key words: Wheat, Wheat malt, Gushing potential, Fusarium culmorum. 52


NEW METHOD OF EMULSIFIED MEAT FOODSTUFFS MANUFACTURING Andrey Bratsikhin1*, Aleksey Borisenko1 1

Institute of Building, Transport and Engineering, North-Caucasus Federal University, Kulakova avenue 2, 355029 Stavropol, Russia *


Abstract The water-in-oil emulsions are widely used in the technology of emulsified meat products. Using the protein and fat emulsions in the technology of emulsified meat products gives the possibility to involve beef fat, connective tissue, pork skin, that are not suitable for this purpose in the native form. The pH level and redox of activated liquids were determined by potentiometric measurement. The sensory methodology was used for the evaluation of the organoleptic characteristics of the meat products (appearance, odour, flavour, texture). Catolyte (CW) had produced by PEM-3 module, the value of catolyte pH is 10.45 - 11.2, Redox = (-300 ÷ -350) mV. The cavitation disintegration (CD) was carried out by ultrasonic treatment in homogenizer «Hielscher Ultrasound Technology UP». Emulsions based on activated liquids obtained by cavitational disintegration, has high emulsifying capacity (up to 233 grams of fat per 1 g of protein). In that case sufficiently stable emulsions with a high fat phase (up to 60 - 70%) can be used. The best results for the preparation of high-quality emulsions obtained for CW + CD water and the production of the emulsion by cavitational disintegration. All sausage mincemeat which was produced with activated liquids had better properties than the control sample prepared using water. The optimal ratio of total moisture content (TW%) and water holding capacity (WHC%) was observed for the samples, which were produced with just using of catholyte and CD catholyte. It was established that concentration of salt in the samples used the cavitation disintegration in their production higher up to 5.7 - 6.3% than in control. The replacement of 15% raw meat by activated water hydrated protein “Kat-Gel 95” was recommended. The emulsions prepared by cavitation disintegrator more stable compared to a traditional method on homogenizer. Using of activated liquids instead of water allows excluding the water-holding chemical additives, improving the technological characteristics and producing the healthy meat products with high consumer properties. Key words: Cavitational disintegration, Food emulsion, Meat foodstuffs, Stability, Emulsifying ability.

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ASSESMENT OF POSSIBILITY OF CURING LOWER QUALITY PORK Djordje Okanović1*, Ljilana Petrović2, Natalija Džinić2 1

Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia 2 Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia *


Abstract Experimental results are given on the use of pale, soft, exudative - PSE pork for making cooked hams, adding protein preparations and giving extended mechanical treatment after curing. Four groups of products were made from the Musculus semimembranosus: group I from normal muscle and group II from muscle with PSE changes (both in accordance with the usual technological methods); groups III and IV from muscles with PSE changes, using a modified method of curing. During injection of higher quantity of brine of lower concentration, protein hydrolyzate and blood plasma were used as additives. The intensity and duration of mechanical treatment of cured meat were increased. The following were determined in cured products: chemical composition (moisture, protein, fat, ash, NaCl, phosphate, nitrite, total pigment, and nitrosil myoglobin - NOMb contents) and technological properties (pH, water binding capacity - WBC, plasticity, juice and jelly deposit). Histological sections prepared from the products were also examined. All parameters were investigated according standard methods. It was concluded that the characteristics of cured muscles depend on the characteristics of these muscles before curing. Products made from PSE muscle by the standard method had a poor appearance, an uneven colour, large juice and jelly deposit and tough texture. But, product made from PSE meat by modified method was, in spite of its somewhat tougher texture and salty flavour, thoroughly of acceptable quality. Juice and jelly deposit were smaller. Key words: Pork, PSE meat, Curing.

54


EFFECT OF APPLE BY-PRODUCT AS A SUPPLEMENT ON ANTIOXIDANT ACTIVITY AND QUALITY PARAMETERS OF THE SPELT PASTA Indira Kosović1, Marko Jukić1*, Ante Lončarić1, Vlasta Piližota1, Daliborka Koceva Komlenić1 Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, HR-31000 Osijek, Croatia 1

*


Abstract Apple peel, one of the by-products of apple manufacturing, is a good source of phenolic compounds which are beneficial for human health. However, there is limited information on the potential for incorporation of apple peel in pasta and its contribution to total antioxidant activity (AOA), total phenolic content (TPC) and quality of the final product. The objective of this study was to investigate the influence of dried apple peel powder (APP) addition (10 and 15%) on TPC, AOA and on quality parameters (optimal cooking time, color, texture parameters, cooking loss of solids and amount of absorbed water) of uncooked and cooked pasta made from spelt (Triticum aestivum ssp. spelta) semolina. The length of polyphenol extraction assisted by ultrasound (5, 10 and 15 min.) with addition of acidified methanol was investigated. The TPC of extracts were measured by using a modified colorimetric Folin-Ciocalteu method. Pasta was made on a laboratory press, dough water content was set to 34% and the mixing time was 10 min. Pasta made only from spelt semolina was considered as a control sample. Changes in color were observed by chromameter in L*a*b* colour model by using Minolta chromameter. The highest levels of TPC, 2.3, 2.8, and 2.6 g of gallic acid equivalents/kg were measured in raw pasta with addition of 15% APP after 5, 10 and 15 min of ultrasound assisted extraction, respectively. Considering AOA, the highest AOA, 0.8, 0.8, 0.7 mg gallic acid equivalents/100g was measured in raw pasta with addition of 15% APP after 5, 10 and 15 min. of ultrasound assisted extraction, respectively. The results indicated that extraction assisted by ultrasound affect polyphenol ability for reduction of free radicals. Results also showed that APP addition decreased optimal cooking time of the samples, decreased L* and a* parameters while increased b* in uncooked pasta samples. Texture parameters (hardness, springiness, gumminess and chewiness) were deteriorated with APP addition. Cooking loss was increased with APP addition and the amount of absorbed water was slightly decreased. Pasta samples incorporated with APP were higher in TPC and AOA than the samples without APP. Higher TPC and AOA had the samples which were extracted for 10 minutes. Key words: Apple peel powder, Spelt pasta quality, Antioxidant capacity, Phenolic content. 55


THE EFFECTS OF EARLY LEAF REMOVAL AND CLUSTER THINNING TREATMENTS ON BERRY GROWTH AND GRAPE COMPOSITION IN CULTIVARS VRANAC AND CABERNET SAUVIGNON Marina Bogicevic1*, Vesna Maras2, Milena Mugoša2, Vesna Kodžulović2, Jovana Raičević2, Sanja Šućur2, Osvaldo Failla1 Department of Agricultural & Environmental Sciences, University of Milan, Italy 2 ”13. Jul Plantaze” a.d., Podgorica, Montenegro

1

*


Abstract The aim of the present work was to investigate the effect of early leaf removal and cluster thinning treatments in the Mediterranean climate on berry growth, and how these two techniques affect phenolic profile (especially proathocyanidins) and color characteristics for later wine production. The study was conducted in 2011 in Podgorica, Montenegro. Two grapevine cultivars were selected to confront different ability in flavonoid accumulation: Vranac, with moderate accumulation and Cabernet Sauvignon, usually showing very good accumulation of polyphenols. Four treatments were compared: leaf removal - no cluster thinning, no leaf removal - cluster thinning, leaf removal - cluster thinning and control (not defoliated - not thinned). Total polyphenols, anthocyanins and proanthocyanidins in berry skins during berry growth were evaluated, as well as yield components, must and wine composition. Early defoliation reduced yield per vine in both varieties. In Cabernet Sauvignon defoliation initially delayed berry growth, while in cultivar Vranac defoliation did not modify the berry growth and berry weight. In both varieties, cluster thinning did not affect the berry weight. In the treatments where defoliation and cluster thinning were applied, a reduction of the cluster weight, berry weight and berry number per cluster was observed. Cabernet Sauvignon showed a greater reactivity to the applied techniques, compared to Vranac. At harvest, no damaged bunches (caused by sunburn) were found in defoliated treatment. It can be concluded that for both varieties, early defoliation and cluster thinning led to better soluble solids accumulation than in the control, and raised the concentration of anthocyanins and proanthocyanidins. It is confirmed that the highest content of anthocyanins and proanthocyanidins was in the skins extracts of the treatment “defoliatedcluster thinned” followed by the treatment “defoliated”. The enhanced contents of these compounds per berry in variety Vranac is the result of increased synthesis. The best wine characteristics (alcohol, colour intensity, colour hue, total anthocyanins, total polyphenols, and total proanthocyanidins) were found in products, where defoliation was applied. Key words: Early defoliation, Grape yield, Berry composition, Proanthocyanidins, Anthocyanins, polyphenols. 56


YIELD AND OENOLOGICAL POTENTIAL OF MONTENEGRIN AUTOCHTHONOUS GRAPE VARIETIES ‘KRATOSIJA’ AND ‘ZIZAK’ Vesna Maraš1*, Tatjana Košmerl2, Vesna Kodžulović1, Sanja Šućur1, Ana Savović1, Mirko Perišić1 “13. Jul Plantaže” a.d., Put Radomira Ivanovića 2, 81000 Podgorica, Montenegro 2 Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia 1

*

Abstract


The influence of five different grape yields on the quality of grapes and wines of autochthonous red grapevine variety ‘Kratošija’ (‘Zinfandel’) and white grapevine variety ‘Žižak’, in sub-region Podgorica was investigated. The aim of this study was to determine which yield has the best effects on grape and wine quality of grapevine varieties investigated. As result of multiyear investigation (2009-2012) and research of yield parameters, in order to achieve the optimal quality of grape and wine, we decided to leave different number of buds within both varieties. By different kind of winter pruning within ‘Kratošija’ variety it is approximately achieved yield of 6, 8, 11, 13 and 15 t/ha, while within ‘Žižak’ variety 6, 8, 9, 10 and 12 t/ha was achieved. During vegetation yield parameters (average number of bunch per vine, average weight of bunch, average yield per vine) and quality parameters (sugar content, pH and total acids) of grape were monitored. Average yield was determined by measuring harvested grape weight of fifteen marked vines, while average weight of bunch was determined by dividing of total grape weight by total number of bunches. Sugar content was determined using Oechesle’s hydrometer, total acids and pH by potentiometric method. Wine quality parameters: alcohol content, total dry extract were determined by densitometry, reducing sugar, total and free SO2 by titration method and total polyphenols and anthocyanins by spectrophotometric methods. Sensory analysis was done by OIV 100 points evaluation method. Based on obtained results of ‘Kratošija’ variety, it was concluded that the best quality of grapes and wines achieved at yield of 8 t/ha (sugar content (23.9%), alcohol (13.49 vol%) and total dry extract (31.5 g/l)), what is also confirmed by sensory analysis (84.00). The optimal chemical (sugar content (22.8%), alcohol (14.20 vol%) and total dry extract (23.5 g/L) and sensorial parameters (86.25) of ‘Žižak’ variety was achieved at yield of 12 t/ha. Key words: Autochthonous grape varieties, Yield, Grape quality, Wine quality, Sensor analysis.

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INDICES ZONALITY OF GRAPEVINE CULTIVATION Edlira Kukali1*, Hairi Ismaili2, Eranda Mane3 Department of horticulture & Land design architecture, Agricultural University of Tirana, Koder Kamez, 1000 Tirana, Albania 2 Gen Bank, Agricultural University of Tirana, street Siri Kodra 1, 1000 Tirana, Albania 3 Food Research Center, Faculty of Biotechnology and Food, Agricultural University of Tirana, street “Bedri Karapici 1, 1000 Tirana, Albania 1

*


Abstract The development of viticulture in Albania and introduction of grape varieties, require studies and preliminary estimates for regionalization of genetic material. This research presents the results of analysis that airspace calculated the connections between biological, morphological, technological and geographical indicators. Method applied, was based in monitor and analysis of morphological, climatic and geographical indices, regarding genetic characteristics of Vlosh, Kallmet and Shesh I Zi cultivars. Evaluations are conducted in eight provinces entirety, which generalizes the Albanian climate. We were monitoring: (i) Six biological indices technological: and 4, (ii) Climate valences, per: edaphic moisture, air humidity, average daily temperature, absolute minimum and maximum: (iii) Geographic indices for: length (N), width (E), and the height (H). Computerization and statistical analysis of the data was performed with Diva GIS 75 (bioclimatic modelling domain), catminat code and JMP software (discriminated method) which have been the main aims: (i) Index correlation and (ii) Suitability Index. Results have shown that the suitability index has a strong correlation (r² = 0.98), calculated between geographical position, edaphic humidity, air humidity, air temperature and index Σ (t - t0). According discriminate method, there is projection 8 PLOTS with suitability different: excellent adaptability has 32% of the territory in the area I, II, and III. Areas ongoing width geographical latitude, do restriction performance of biological indicators and have reduced to minimum, alternative of cultivation. Analysis of average isotherm temperature, precipitation, and biological constant, has conducted macro zones of territory, valid for any program cultivation and agronomic administration. In conclusion we can say that cultivars Kallmet, Vloshand Shesh I Zi in zonal areas 1, 2, 3 have high biological compatibility and achieves superior technological indicators. Key words: Zonality, Edaphic humidity, Air humidity, Isotherm, Grapevine.

58


PROCESSING FOOD/FOOD PROCESSING Igor Kirovski1* 1

PZU “D-r Igor Kirovski”, Pariska bb, 1000 Skopje, Republic of Macedonia *


Abstract Definition of terms and phrases is a fundamental issue for each and every science or field of expertise, and tends to express its meaning clearly and unambiguously. However, there might be a practical difference in understanding of a same term in different, though related sciences. Thus, there is a difference in what “processing food” means in agriculture and among engineers compared to what it means for dentists. This paper will try to bring closer the two worlds, by explaining the dentists’ aspect to agricultural and engineering experts. In dentistry, processing food is a procedure that takes place in the human mouth and comprises of several mechanical and chemical activities. Having consulted many scientific and review literature resources, these activities are numbered, explained and commented, in regard not only of the influence on the food, but also the by-effects that food possibly produces on human organs and the human body. Conclusions are suggested in a way that might encourage the experts that actually produce the food to broaden the horizons using some dentists’ experience. Key words: Food processing, Dentistry, Chewing, Teeth.

59


KINETICS OF OSMOTIC DEHYDRATION AND AIR DRYING OF APRICOTS (PRUNUS ARMENIACA L.) Ivan Pavkov1*, Ljiljana Babić1, Milivoj Radojčin1, Mirko Babić1, Stamenković Zoran1 Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Serbia 1

*


Abstract In this study, osmotic dehydration and effect of sucrose impregnation on air-drying behaviour of apricot halves were investigated. As the research material, the mesocarp tissue of the apricot (Prunus armeniaca L.) has been used in the shape of fruit halves. Apricot halves were dehydrated in sucrose solutions during three hours at varied concentrations (50 and 65%) and temperatures (50 and 60 0C). The sugar gain, water loss and relative volumetric shrinkage ratio were determined. The most significant water loss, sugar gain, and relative volumetric shrinkage ratio has been noted in the combination 60 0C and 65%, (-55 g/100g, 6.06 g/100g, 0.3449, successively). Samples non-treated and pre-treated in osmotic solutions during 23 hours were dried in a hot air dryer at varied air temperatures (40 and 60 0C) and flow rates (1 and 1,5 m/s). The monitoring of the effects of process parameters on the air drying kinetics of the apricot tissue has been done by the measurement of tissue moisture change. Osmotic pretreatment decreases mass transfer during air drying. An empirical model was developed to predict the drying kinetics of osmo-air dehydrated apricots halves. The model is based on a selected mathematical thin-layer drying models, available in the literature. The selected models are enhanced with main process variables. Parameters were estimated using non-linear regression analysis. Based on the statistical indicators (R2, hi2, MBE, and RMSE), models have been assessed and the most precise model has been selected. The ultimately mathematical model obtained is expanded Handerson & Pabis model which has the best statistic indicators. This model was applied to a wide range of experimental data on the osmo-air drying of apricot halves. The results showed that all of the above process variables have significant effect on the mass transfer phenomena during air drying. Key words: Apricot, Osmotic dehydration, Air drying, Drying kinetics, Mathematical model.

60

FOOD ANALYSIS, FOOD MICROBIOLOGY, CHEMISTRY, BIOCHEMISTRY

III


DETERMINATION OF WHEY PROTEINS PROFILE IN BALKAN DONKEY’S MILK DURING LACTATION PERIOD Jasmina Gubić1*, Tatjana Tasić1, Jelena Tomić1, Aleksandra Torbica1 1

Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia *


Abstract The aim of the present study was to investigate the whey proteins profile of raw donkey’s milk from an autochthonous Domestic Balkan donkey breed during the lactation period from 45 to 200 days. The following parameters were determined: whey proteins, alpha-lactalbumin, betalactoglobulin, lysozyme and lactoferrin. A technique use for determination of the protein profile is chip-based separations on the Agilent 2100 bioanalyzer. The content of alpha-lactalbumin (2740 - 1300 mg/L), beta-lactoglobuline (260 - 139 mg/L) and lysozyme (2970 - 1670 mg/L) had a tendency to stabilize during mid-lactation period (100th - 150th day), after that it tended to decrease, in a straight line to the end of lactation. The immunoglobulin had an increasing trend, which was best manifested on 100th day (88 mg/L), but thereafter they showed decreasing trend (26 mg/L). The content of whey protein and lactoferrin decreased quite linearly (84 - 6mg/L), with the lactation progressed (80th - 125th day). The content of serum albumin (238 - 113 mg/L) showed a stabilizing trend observed in the middle period of lactation. Based on results obtained in our study, more in-depth information on lactation and milk characteristics in donkeys are provided. Key words: Whey protein, Donkey milk, Lactation stage.

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EVALUATION OF VOLATILE OILS EXTRACTED FROM CUMIN SEEDS, ORANGE PEELS AND FIXED OILS FROM BLACK CUMIN SEEDS Mervat El-Demery1*, Msotafa A. Owon2, Reham Abd El-Samea1 1

Home Economic Department, Faculty of Specific Education, Kafrelsheikh University, El-Hakim lookman street No 5, 33516 Kafr Elsheikh, Egypt 2 Food Science & Technology Department, Faculty of Agriculture, Kafrelsheikh University, Elgmaa street No 1, 33516 Kafr Elsheikh, Egypt *


Abstract This study was carried out to extract volatile oils from cumin seeds, navel orange peels and fixed oils from black cumin seed. The extracted volatile and fixed oil were evaluated physically and chemically using standard methods. Hydrodistillation of cumin seeds and orange peels resulted in 1 and 0.93% (w/w) of volatile oils, respectively, while fixed black cumin seed oil extracted by n-hexane was 24.83% (w/w). More than 38 components were separated and identified in cumin seeds volatile oil; the major effective components of cumin seeds volatile oil were cuminal (23.35%), terpinene (19.28%) and β-pinene (14.3%). Dl-limonene was the main component of the volatile oils extracted from navel orange peels oils represented 95.03%. The results indicated that palmitic and stearic acids (11.36% and 5.97%) were the main saturated fatty acids in fixed black cumin seed oils, while linoleic and oleic acids were the main unsaturated fatty acids (57.99% and 17.58%). Natural antioxidants in the studied oils involved α–tochopherol, β-carotene and polyphenols. Cumin seeds volatile oils contain the highest amount of α– tochopherol, β-carotene and polyphenols (22.80 mg/100 mL, 7252 µg/100 mL and 315.20 mg/100 mL respectively), while fixed black seed oil was the lowest one (1.02 mg/100 mL, 1477 µg/100 mL and131.00 mg/100 mL , respectively). The physical properties (refractive index, color) and chemical indices acid value (AV), peroxide value (PV), iodine value (IV) and thiobarbituric acid (TBA) of studied oils were determined. From the obtained results, the volatile oils of cumin seeds and orange peels and fixed oils from black cumin seeds can be used in preparing food products. Key words: Cumin seeds, Navel orange peels, Black cumin seeds, Fatty acids, Natural antioxidants.

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PHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF GREEN, YELLOW AND BLACK TEA LEAVES Mirela Kopjar1*, Maja Tadić1, Vlasta Piližota1 Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31001 Osijek, Croatia 1

*


Abstract Green, black and yellow tea leaves are rich in phenolic compounds that are known for their antioxidant activity thus beneficial effect on human health. In practice, different methods are used to determine antioxidant activity. The objective of this study was to determine content of phenols, flavonoids and tannins, as well as antioxidant activity of tea leaves. Green, yellow and black tea leaves (leaves and powdered leaves) were used for extraction by methanol or acidified methanol. Spectrophotometric methods were used for determination of selected parameters. Antioxidant activity was determined in extracts and powdered tea leaves by application of 2,2-diphenyl-1-picrilhydrazyl (DPPH) and 2,2’azinobis-(3-ethylbenzthiazoline-6-sulphonicacid (ABTS) free radicals. “QUENCHER” method for determination of antioxidant activity is based on direct treatment of dry sample with free radicals (DPPH and ABTS). Extracts obtained by extraction of powdered tea leaves with acidified methanol had the highest phenol content (3.823, 4.226 and 6.829 g/kg for green, black and yellow tea). In methanol extracts phenol content decreased in order yellow > green > black tea, and in acidified methanol extracts yellow > black > green tea, regardless of particle size. Flavonoid and tannin contents followed the same tendency as phenol content. The highest antioxidant activity had acidified methanol extracts of powdered tea leaves, regardless of used method (DPPH and ABTS). Results of antioxidant activity obtained with “QUENCHER” method were compared with results of acidified methanol extracts. Green and yellow tea had higher antioxidant activity when „QUENCHER“ method was used in contrast to black tea where higher antioxidant activity was determined in extract. Particle size and extraction solvent had high influence on investigated parameters. Extracts obtained by extraction of powdered tea leaves with acidified methanol had the highest phenol content and antioxidant activity. Key words: Green, yellow and black tea leaves, Phenol content, Antioxidant activity, DPPH, ABTS, QUENCHER method.

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THE EFFECT OF FERMENTATION TIME ON LIPID AND ACYLGLYCEROLS CONTENT IN KASHKAVAL FROM COW’S MILK Nada Nikolić1*, Miodrag Lazić1, Gordana Stojanović2, Ivana Karabegović1, Goran Petrović2, Zoran Todorović1 Department of Food Technologies and Biotechnology, Faculty of Technology, University of Niš, Bulevar oslobodjenja 124, 16 000 Leskovac, Serbia 2 Department of Chemistry, Faculty of Natural Sciences and Mathematics, University of Niš, Višegradska 33, 18000 Niš, Serbia 1

*


Abstract The kashkaval is a dairy product obtained by a complex technological process of lactic fermentation, with the claim consistency. In this paper the lipid content and composition of acylglycerols of lipid of the kashkaval obtained from cow’s milk after various duration of fermentation time (1, 5, 20 and 30 days) were investigated. The samples of the kashkaval are produced in “Dairy school”, Pirot, Serbia. The aim of paper was to investigate the effect of fermentation time on acylglycerols content in Kashkaval from cow’s milk. The lipid extracts were obtained by extraction with n-hexane as a solvent, at reflux method. The lipid content was determined by determining the lipid content of an aliquot volume of the extract, after solvent evaporation on analyzer (Scaltec SMO1, Scaltec, Instruments, Germany). The composition of lipid was determined as a percentage content of free fatty acids and content of mono-, di- and tri-acylglycerols, by using the High Performance Liquid Chromatography - HPLC method (Agilent 1100 High Performance Liquid Chromatograph, and Zorbax Eclipse XDB-C18 column). The results show the lipid content and composition of acylglycerols in cow’s milk kashkaval depended on fermentation time. The content of lipid increased by increasing the fermentation time, from 9.1% which was in the sample obtained after 1 day of fermentation time, to 29.5% which was in the sample obtained after 30 days of fermentation time. In the tested samples, the content of the free fatty acids during fermentation time increased from 18.1% to 22.4%, the monoacylglycerols decreased from 5.8 to 1.4%, and the content of diacylglycerols decreased from 58.2% to 20.7%, while the triacylglycerols were not identified. ACKNOWLEDGEMENT: This work was supported under the project No 172047 by the Ministry of Education, Sciences and Technological Development of the Republic of Serbia. Key words: Fermentation, Acyglycerols, Lipid, Content, Kashkaval, Cow’s milk.

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DETERMINATION OF THE ANTIOXIDANT ACTIVITY IN YOGURT Nikola Gjorgievski1*, Juliana Tomovska1 1

Faculty of Biotechnical sciences, University St. Kliment Ohridski, Partizanska bb, 7000 Bitola, Republic of Macedonia *


Abstract The highest risk from oxidative metabolism by-products is the formation free radicals. The damage to the organism caused by free radicals is immense and is a major threat for the welfare of the whole organism and is known to cause a variety of many potentially fatal diseases. The objective of this research is to determine the antioxidative capacity of fermented milk product (yogurt) with different types of microbiological strains. The method was spectrophotometric, used to determine antioxidant activity and the ability to neutralize the free 2,2-diphenyl-1-picrylhydrazyl radical. Sterilized milk with 3.2% milk fat was fermented with different microbiological cultures including symbiotic starter culture of Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus, and monocultures Lactobacillus acidophilus, L. casei and Bifidobacterium bifidus. All microbiological cultures showed a strong influence in increasing antioxidant activity of fermented product compared with the same value in unfermented milk. The highest antioxidant activity shows that milk fermented by Lactobacillus acidophilus, has measured 54.86% neutralization of free radical. The lowest value indicates milk fermented with symbiosis Lactobacillus delbrueckii spp. bulgaricus and Streptococcus thermophilus, measured 45.17%. From this research can be concluded that the fermentation of milk is not a simple procedure, and does much more than simply extending shelf life of milk. It is a complex reaction which results in releasing different products such as peptides, free amino acids, enzymes and many different compounds which demonstrate an antioxidative capacity, and have role in maintaining the redox balance in the living organism. Key words: Oxidative metabolism, Free radicals, Antioxidant activity, Fermented milk, Microbiological cultures.

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THE COPPER CONTENT IN VEGETABLES AND VEGETABLE PRODUCTS Mirjana Ðermanović1*, Slobodan Stanić1, Biljana Lazić1, Ljubica Bojanić1 Public Health Institute, Jovana Dučića 1, 78000 Banja Luka, Republic of Srpska 1

*

e mail: [email protected]

Abstract In order to ensure the proper functioning of the human organism, as well as the good health of each individual, it is necessary to take in all the nutrients in adequate and balanced amounts (carbohydrates, fats, proteins, vitamins, minerals. In the case of the deficit of nutrients, different disbalances may occur in human body. On the other hand, in the case of their excessive intake toxic effects may occur. Copper performs a number of important roles in the body. The aim of this paper is to examine the copper content in vegetables and vegetable products. Samples are analyzed in the Sanitary Chemistry Laboratory of Public Health Institute, Republic of Srpska, during 2013 (September, October, November, and December). All tests were performed in duplicate. Analysis of copper in the collected samples was performed by atomic absorption spectrophotometry, with flame technique on an Agilent Technologies 240 AA atomic absorption spectrophotometer. All reagents were p.a. purity grade. A total of 27 samples of vegetables and vegetable products were analyzed. Copper content in samples was from 0.4 mg/kg to 3.5 mg/kg. The average copper content in all samples was 0.97 mg/kg. According to the current legislation, maximum permissible amounts of copper in vegetables and vegetable products are 5 mg/kg. The results are encouraging when comparing them with the maximum allowable amounts for certain contaminants in food, but it should be noted that the total number of analyzed products is still small in relation to the number of this kind of products on the market today, considering popularity of given groups of products. Key words: Copper, Atomic absorption spectrophotometry, Vegetables, Vegetable products.

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CONTENT OF MACRO ELEMENTS IN THE LIVER AND KIDNEY FROM FIVE MODERN PUREBRED PIGS PRODUCED IN VOJVODINA (NORTHERN SERBIA) Marija R. Jokanović1, Vladimir M. Tomović1*, Žarko S. Kevrešan2, Mila S. Tomović3, Snežana B. Škaljac1, Branislav V. Šojić1, Tatjana A. Tasić2, Predrag M. Ikonić2, Nevena M. Hromiš1, Aleksandra B. Martinović4 Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia 2 Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia 3 Technical school “Pavle Savić”, Šajkaška 34, 21000 Novi Sad, Serbia 4 Faculty for Food Technology, Food Safety and Ecology, University of Donja Gorica, Donja Gorica, 81000 Podgorica, Montenegro 1

*


Abstract Offal (liver and kidney) is also a form of meat, and in general possesses a higher content of some nutrients, especially minerals and vitamins, than muscular tissue. The content of phosphorus - P, potassium - K, sodium - Na, magnesium - Mg and calcium - Ca was investigated in the liver and kidney from Large White (n = 8), Landrace (n = 7), Duroc (n = 6), Hampshire (n = 7) and Pietrain (n = 7) pigs, produced in Vojvodina. Phosphorous was determined by the standard spectrophotometric method. Metals were determined by the flame atomic absorption spectrometry after mineralization by dry ashing. The differences in the content of macro elements in the liver and in the kidney tissues among the five purebred pigs were not significant (P > 0.05). Liver was significantly higher (P < 0.001) in the content of P, K and Mg, while kidney was significantly higher (P < 0.001) in the content of Na. Tissue had no significant effect on the Ca content (P = 0.366). The content of P, K, Na, Mg and Ca in the liver, in mg/100g, was in the range: 336 - 441 (average 388), 147 - 306 (average 218), 56.1 - 123.5 (average 85.2), 21.1 - 34.3 (average 26.3) and 15.9 - 31.1 (average 20.9), respectively. The content of P, K, Na, Mg and Ca in the kidney, in mg/100g, was in the range: 246 - 347 (average 288), 143 - 236 (average 193), 114.8 - 165.9 (average 134), 20.0 - 28.0 (average 23.6) and 16.8 - 25.6 (average 20.2), respectively. The liver and kidney from pigs produced in Vojvodina showed higher Ca content compared with the values found in other countries. The major sources of variability in nutrient composition are the wide diversity of soil and climatic conditions (geographical origin), seasonal variations, physiological state and maturity, as well as cultivar and breed.

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АCKNOWLEDGEMENT: Research was financially supported by the Ministry of Education, Science and Technological Development, Republic of Serbia, project TR31032. These results are part of the project No 114-451-3464/2013 which is financially supported by the Provincial Secretariat for Science and Technological Development, Autonomous Province of Vojvodina, Republic of Serbia. Key words: Pigs, Macro elements, Liver, Kidney.

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PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF SWEET CORN GENOTYPES Rezica Sudar1*, Tatjana Ledenčan1, Marija Viljevac1, Domagoj Šimić1, Sanja Špoljarić Marković2 Agricultural institute Osijek, Južno predgrađe 17, 31000 Osijek, Croatia 2 Croatian Centre for Agriculture, Food and Rural Affairs, Institute for Seeds and Seedlings, Brijest-Usorska 19, 31000 Osijek, Croatia 1

*


Abstract Sweet corn is a worldwide vegetable consumed as fresh, frozen or canned. Interest in phenolic compounds and antioxidant properties of sweet corn has increased due to their health benefits. The objective of this study was to evaluate the effects of genotype, environment, and genotype by environment interaction on the total phenolic content (TPC) and antioxidant activity (AOA) of sweet corn. The field trial with ten sweet corn hybrids (sugary and shrunken type) was set up at Osijek in 2011 and 2012. Samples for the laboratory analysis were taken 23 days after controlled pollination at technological maturity of sweet corn. Total phenolic content was measured spectrophotometrically, using a modified Singleton and Rossi [1] method and reported as milligrams of gallic acid per 100 gram dry weight (mgGA/100gDW). Antioxidant activity was measured as 2,2-diphenyl-1-picryhydrazyl (DPPH) scavenging capacity according to Brand-Williams et al. [2] and reported as mgGA/100gDW. Highly significant genotype effect for TPC at each year and across years was found. Mean TPC among hybrids ranged between 173 and 328 mgGA/100g DW. In average, shrunken hybrids had significantly higher TPC than sugary (298 and 210 mgGA/100gDW, respectively). Effects of environment and genotype by environment interaction for TPC were not significant. For AOA environmental effect was considerably larger than genotype effect. Mean AOA among hybrids ranged between 290 and 334 mgGA/100g DW. There was no phenotypic correlation between TPC and AOA (r = 0,04). Obtained results suggest that non-phenolic compounds might play an important role in AOA of sweet corn. Key words: Sweet corn, Antioxidant activity, Phenol content, Genotype effect. References: [1] Singleton, V. L., and Rossi, J. A. (1965). Colorimetry of total phenolics with phosphomolybdic - phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, pp. 144 - 153. [2] Brand-Williams W., Cuvelier M. E., Berset C. (1995). Use of a free radical method to evaluate antioxidant activity. Food Sci Technol., 28, pp. 25 - 30.

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SCREENING OF ANTIMICROBIAL ACTIVITY OF BLUEBERRY (VACCINIUM MYRTILLIS L.) POMACE EXTRACT Aleksandra Velićanski1*, Dragoljub Cvetković1, Siniša Markov1, Sonja Đilas1 1

Faculty of Technology, University of Novi Sad, Bul. cara Lazara 1, 21000 Novi Sad, Serbia *


Abstract Blueberry (Vaccinium myrtillis L.) contains relatively high amounts of phenolic acids and flavonoids such as chlorogenic acid, ellagic acid, quercetin, and quercetin-3-galactoside that display potential health benefits. Pomace, which consists of the pulp/peel and the seeds remains after juice processing, could be used as a functional food ingredient because it possesses biological active components like phenolic acids, flavonoids and anthocyanins. Screening of antimicrobial activity of blueberry extract concentration of 50 mg/mL was tested by disc diffusion method (using 15 µL of extract) and agar-well diffusion method (using 50 µL and 100 µL of extract). Minimal inhibitory (MIC) and minimal bactericidal concentrations (MBC) were determined by microdilution method. Test strains were: Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 10876), Escherichia coli (ATCC 25922), Salmonella typhimurium (ATCC 14028) and Saccharomyces cerevisiae (Hefebank Weihenstephan 112). Antibacterial activity against all tested bacteria increased in parallel with the increasing in the extract volume. The most susceptible strain was Staphylococcus aureus for which bactericidal activity appeared. Against other tested bacteria blueberry pomace extract has bacteriostatic activity, while there was no activity against Saccharomyces cerevisiae. MIC were in the range of 4,86 - 43,75 mg/mL, and MBC in the range of 6,25 - >100 mg/mL. The lowest MIC and MBC were obtained for Staphylococcus aureus, while MBC for Bacillus cereus was not found in tested concentration range. The correlation between two different screening methods examined was generally larger inhibition zone diameters correlated with lower MIC/MBC values. Results of antimicrobial activity indicate that blueberry pomace extract can be considered as a good source of biological active compounds that may have potential health effects. Thus, blueberry can be used in the development of functional foods with the objective of enhancing health conditions. Key words: Blueberry, Pomace, Antimicrobial activity, Minimal inhibitory concentration, Minimal bactericidal concentration.

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STABILITY OF BIOLOGICAL ACTIVE COMPOUNDS IN SOUR CHEERY MARASCA DURING TRADITIONAL SYRUP PREPARATION Danijela Bursać Kovačević1*, Marija Majstorović1, Janez Hribar2, Rajko Vidrih2, Branka Levaj1 1

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia 2 Biotechnical faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia *


Abstract Marasca sour cherry (Prunus cerasus var. marasca) is an autochthonous Croatian cultivar with high commercial importance in Croatia. It is an excellent source of many nutrients and phytochemicals which strongly contribute to a healthy diet. Nowadays, traditional processing into syrup is still present in family households. According to traditional procedure sour cherry Marasca fruits, only with the addition of sugar are holding on the sun during 1 month in closed glass bottle. Due to the high sugar concentration outside of the fruit, fruit cell walls disrupt, which enable juice extraction, finally obtaining syrup and partially dehydrated fruits. Therefore the aim of this work is to determine biologically active compounds (BACs) in syrup and fruits. A total of 5 samples were analysed: sour cherry fruit before processing, syrup and fruits after 2 and 4 weeks. Total phenols (TP), total flavonoids (TFS), total nonflavonoids (TNFS) and total anthocyanins (TA) were determined spectrophotometrically, and antioxidant capacity by DPPH method. Considering the phenolic composition, it can be observed that in partially dehydrated fruits TNFS were predominant, while in syrup, TFS were the most represented. Furthermore, obtained results indicate that the higher concentrations of TP, TFS and TNFS were determined in fruits compared to syrup with increasing content of TP, TFS and TNFS in both, fruits and syrup, between 2nd and 4th week. In comparison with syrup, fruits contained the higher amounts of TA. Even though the values are much lower than found in fresh fruit, increasing concentration was observed in syrup and fruits between 2nd and 4th week. DPPH values were higher in fruits compared to syrup and remained almost the same after 2 and 4 weeks. Finally, according to obtained results, it can be observed that traditional sour cherry syrup could also represent a valuable source of BACs. Key words: Sour cherry Marasca, Biologically active compounds, Antioxidant capacity, Traditional syrup.

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CHARACTERIZATION OF ENTEROCOCCAL COMMUNITY ISOLATED FROM ARTISAN CROATIAN RAW MILK CHEESE: TECHNOLOGICAL AND SAFETY ASPECTS Mirna Mrkonjić Fuka1*, Ana Žgomba1, Irina Tanuwidjaja2, Andrea Skelin1, Michael Schloter2 Department of Microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia 2 Research Unit for Environmental Genomics, Helmholtz Zentrum München, Ingolstaedter Landstrasse 1, Neuherberg, Germany 1

*


Abstract Istrian cheese is artisan Croatian product that is manufactured on the Istrian peninsula from raw ewe’s milk without the addition of starter cultures. Although bacteria of the genus Enterococcus is nowadays known by their beneficial effects and are considered an integral part of the natural microbiota of many traditional cheeses, some strains may present an emerging threat as human pathogens possessing antibiotic resistance and virulence traits. Therefore in depth analysis of enterococcal community to strain level is necessary in order to investigate their beneficial and safety aspects. Milk, crude and Istrian cheese samples (30, 60, 90 and 120 days ripening) were collected from 6 cheese makers in 2012. Genomic DNA was extracted from 655 isolates obtained on KAA agar. Identification of enterococci was done by PCR and sequencing the part of the 16S rRNA gene. Based on the PCR-RAPD analysis isolates were selected as representative and tested for their technological potential and potential to survive in simulated GIT conditions. Haemolysis, antibiotic resistance and the indices of genes encoding for virulence factors were determined as well. The counts of enterococci varied between 1.0 x 105 and 1.7 x 108 CFU/g. Of 655 isolates, 47% were identified as E. faecium, 40% as E. faecalis, 2% as E. durans, 0.4% as E. gallinarum and 0.4% as E. casseliflavus. All of 35 representative isolates showed γ-haemolysis, weak to moderate proteolytic, acidifying and lipolytic activity and good survival in stimulated GIT conditions as well as pronounced antimicrobial activity. The most of the isolates were intermediately resistant or resistant to at least one of the 10 antibiotics tested and possessed multiple virulence determinants (4 to 7). Our data contribute new information on ecology of enterococcal community in artisan food products and may be a good base for their selection as starter or bioprotective cultures. Key words: Istrian cheese, Enterococcus spp., PCR, Technological potential, Antimicrobial activity, Antibiotic resistance, Virulence genes.

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THE CHARACTERIZATION OF THE MICROBIOTA OF AN ARTISAN FERMENTED SAUSAGE Bojana Danilović1*, Tanja Žugić-Petrović1, Bojana Milićević1, Natalija Džinić2, Dragiša Savić1 Faculty of Technology, University of Nis, Bulevar oslobođenja 124, 16000 Leskovac, Serbia 2 Faculty of Technology, University of Novi Sad, cara Lazara 1, 21000 Novi Sad, Serbia 1

*


Abstract During the fermentation of the sausages the developing of the specific microbiota significantly contributes to the properties of the final product. The main bacterial groups responsible for the development of characteristic aroma and flavour of the fermented sausages are lactic acid bacteria (LAB) and coagulase negative staphylococci (CNS). Sokobanjska sausages were made of cold pork meat, lard and spices, stuffed into natural casings and ripened under traditional conditions. According to the quantity of hot red paprika powder sausages were classified as hot and mild. The number of aerobic mesophilic bacteria, LAB and CNS was determined on nutrition, deMan, Rogosa and Sharpe and Mannitol Salt Agar, respectively. Approximately 20 isolates of LAB and staphylococci were isolated from each sample. All isolates were grouped according to the results of Fourier transform infrared spectroscopy (FTIR) analysis and phenotypic characterization. The number of aerobic mesophilic bacteria for hot and mild sausages were 6.38 log CFU/g and 6.50 log CFU/g, respectively. The number of LAB was 5.35 log CFU/g for hot sausages and 5.47 log CFU/g for mild sausages, while the number of CNS was approximately three times lower. The total number of 183 isolates of LAB and 172 isolates of CNS were isolated. All LAB isolates were grouped into 8 groups. Five groups of isolates belong to Lactobacillus spp., two groups to Enterococcus spp. and one to Pediococcus spp. The most dominant group of LAB was Lacttobacillus spp. II. Staphylococci were classified into 9 groups. The presence of Staphylococcus spp. I and II was detected in almost all samples. The composition of LAB and CNS microbiota of the analyzed samples was not influenced by the addition of red hot paprika powder. In conclusion, LAB was the dominant group of bacteria in the microbiota of the Sokobanjska sausages. The composition of LAB and CNS microbiota was not influenced by the addition of red hot paprika powder. ACKNOWLEDGMENTS: This work was funded by the Ministry of Education, Science and technological Development of Republic of Serbia, grant No.: 31032 Key words: Fermented sausages, Microbiota, Lactic acid bacteria, Coagulase negative staphylococci. 74


SCREENING PROCEDURE FOR BIOGENIC AMINE PRODUCTION BY LACTIC ACID BACTERIA ISOLATED FROM TRADITIONALLY FERMENTED SAUSAGES Slavica Veskovic Moracanin1*, Srdjan Stefanovic1, Tatjana Radicevic1, Dragutin Djukic2 Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia 2 Faculty of Agronomy Cacak, University of Kragujevac, cara Dusana 34, 32000 Cacak, Serbia 1

*


Abstract In order to apply certain microorganisms as starter cultures, it is necessary to carry out extensive investigations in respect to their genetic, biochemical and functional properties. Besides the exact identification on taxonomical level, pure culture of starter microorganism has to exhibit stabile and desirable physiological properties in its substrate - the meat. Above all, applied culture has to be safe for humans, i.e. it can not produce toxins, biogenic amines or other harmful substances. The aim of these investigations is to carry out adequate selection of lactic acid bacteria (LAB) species isolated from autochthonous fermented sausages in respect to the ability of these microorganisms to produce biogenic amines by amino acids decarboxylation in vitro. It is known that significant number of microorganisms that can be isolated from fermented products can lead to the accumulation of biogenic amines, especially tyramine, 2-phenylethylamine, tryptamine, cadaverine, putrescine and histamine. Excessive intake of these compounds poses a health risk for consumers due to their harmful effects on nervous and gastrointestinal system as well as blood pressure. In order to investigate ability of LAB to produce biogenic amines, 50 strains of these microorganisms were used. Each strain was isolated and taxonomically identified. LAB’s were isolated using conventional microbiological techniques. The LAB isolates from de Man, Rogosa, Sharpe broth (MRS broth, Oxoid) were first checked by Gram staining and catalase reaction. Gram-positive and catalase-negative isolates were then identified by a commercially available biochemical identification system API 50CHL. Genotypic identification of the LAB isolates was performed according to the manufacturer’s protocol for Gram-positive bacteria. Microorganisms were isolated from “sremska”, “levacka” and “uzicka” sausages, manufactured in traditional manner. Qualitative and quantitative determination of biogenic amines in 24 hours old liquid cultures of LAB was carried out using high-performance liquid chromatography with UV detection. The following amines were determined: histamine (HIS), tyramine (TYR), cadaverine (CAD), putrescine (PUT), spermidine (SPD), spermine (SPE) and tryptamine (TRY). Detection limit of analytical method is 0.5mg/L. Values of biogenic amines content are expressed in ug/mL. The results of investigation of LAB ability to produce biogenic amines as by-products of metabolism show low values of all seven biogenic amines in liquid cultures. The determined 75


valued do not exceed 20 ug/mL (HIS), 50 ug/mL (TYR) while PUT and SPD are found in negligible quantities in only a few strains. CAD and TRY were also found in traces while SPE content is below 15ug/mL of liquid culture. These findings can be compared to proposed toxic amount of e.g. histamine in foodstuffs of 100 mg/kg or 2 mg/L in alcoholic beverages or tyramine of 100 - 800 mg/kg and fenylethylamine of 30 mg/kg leading to the conclusion that found amounts are significantly below the levels that are considered as health risk. The results of investigations showed that isolated autochthonous LAB from national fermented sausages are not significant producers of biogenic amines, tested in vitro. Having in mind other favourable technological properties, they can be used as potential starter microorganisms in meat industry. ACKNOWLEDGEMENT: The results presented in this paper are part of the Project No 46009 and No 46010. funded by the Ministry of Education and Science Republic of Serbia Key words: Screening procedure, Biogenic amine, Lactic acid bacteria.

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PREVALENCE OF ENTEROTOXIN-PRODUCING STRAINS OF STAPHYLOCOCCUS AUREUS ISOLATED FROM COW’S UDDER AND HUMANS IN SERBIA Marija Pajić1*, Stanko Boboš1, Branko Velebit2, Zoran Rašić3, Vera Katić4, Mira Mihajlović-Ukropina5, Miodrag Radinović1 Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21000 Novi Sad, Republic of Serbia 2 Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Republic of Serbia 3 Institute of Veterinary Medicine “Jagodina”, Boška Jovića 6, 35000 Jagodina, Republic of Serbia 4 Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobođenja 18, 11000 Belgrade, Republic of Serbia 5 Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Republic of Serbia 1

*


Abstract Staphylococcus aureus is a major cause of food poisoning, due to the production of heat resistant enterotoxins, which when consumed cause vomiting and diarrhoea. In our research we compared our findings of enterotoxin-producing Staphylococcus aureus strains isolated from cow’s udder from highly productive dairy farms in Serbia with findings from 1988 and findings of enterotoxin-producing Staphylococcus aureus strains isolated from throat swabs of humans. Staphylococcal enterotoxin (SE) production in 1988 was determined by immunodiffusion technique of Wadsworth in 13 out of 133 (9.77%) isolates of Staphylococcus aureus. There were 4 (28.57%) SEA, 1 (7.14%) SEB and 9 (64.29%) SECs (one isolate produced two kinds of enterotoxin). In our research enterotoxin production was determined by VIDAS® Set2, an immunoenzymatic assay, by antigen detection of 7 staphylococcal enterotoxins. SE positive samples were confirmed using Polymerase Chain Reaction - PCR detection of corresponding SE genes. Enterotoxin production was determined in 5 out of 75 (6.67%) isolates of Staphylococcus aureus originated from cow’s udder and all of them produced SECs. In 11 Staphylococcus aureus strains originated from humans, enterotoxin production was determined in 6 (54.54%) strains and there were 3 SEB and 3 SECs producing strains, respectively. SECs are still, 25 years after first research, the most common SE of Staphylococcus aureus strains isolated from cow’s udder, and our finding of 6.67% enterotoxin-producing strains is not much lower than in research in 1988. However, SE positive Staphylococcus aureus strains isolated from humans were much higher (54.54%) and there were same number of SEB and SECs producing strains. Nucleotide sequences encoding staphylococcal protein A of isolates of Staphylococcus aureus orginating from 77


cows in our research, are deposited in GenBank under accession numbers from KJ023978 to KJ024046 at the US National Center for Biotechnology. Further investigation is necessary to determine the exact impact of Staphylococcus aureus strains isolated from cow’s udder to human health, although their zoonotic potential is confirmed as well as safety risk not only in raw milk, but also in the final dairy products due to the staphylococcal enterotoxin thermostability. Key words: Cow’s udder, Milk, Staphylococcal enterotoxin.

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KINETICS AND EQUILIBRIUM ISOTHERM STUDIES OF METHYLENE BLUE ADSORPTION ONTO ACTIVATED CARBON Dijana Jelić1*, Jelena Penavin-Škundrić2, Željka Marjanović -Balaban3, Vesna Antunović4, Nataša Radulj1 1

Pharmacy department, Medical faculty, University of Banjaluka, Boulevard Vojvode Petra Bojovica 1a, 78000 Banja Luka, Bosnia and Herzegovina 2 Technology faculty, University of Banjaluka, Boulevard Vojvode Stepe Stepanovica 73, 78000 Banja Luka, Bosnia and Herzegovina 3 Forestry faculty, University of Banjaluka, Boulevard Vojvode Stepe Stepanovića 75a, 78000 Banja Luka, Bosnia and Herzegovina *


Abstract Many industries sector such as pharmaceuticals, food, cosmetics, paper, textile etc, uses wide varieties of dye in order to color their products. The wastewater discharged from dying processes exhibit high chemical oxygen demands, are highly coloured, alkaline and disposal of colored wastes damages the environment as they are carcinogenic and toxic to humans and aquatic life. Adsorption has been found to be an efficient and economically cheap process to remove pollutants such as colors, dyes and metal impurities. Adsorption processes using activated carbons are widely used to remove pollutants from wastewater. Goal of this work is to explore adsorption phenomenon of methylene blue on activated carbon. The adsorption process was monitored on 30 0C and 50 0C. We used spectrophotometric method for concentration estimation and on the basis of obtained results we proposed kinetics mechanism and equilibrium isotherms. By fitting experimental results with theoretical kinetics model, pseudo-second order and Elovichev model gave very satisfactory results with the correlation coefficient R = 0.99994 and R = 0.99973, successively. Equilibrium isotherms of the methylene blue on the activated carbon were determined and correlated with common isotherm equation, including calculation of relevant constants from slope (A) and intercept (B) of the Freundlich graph (A = 0.1308, B = 2.1358 at 30 0C and A = 0.3245, B = 2.1514 at 50 0C). Rate of adsorption increased with increase in experimental temperature, which goes in favour of endothermic process. Adsorption of methylene blue onto activation carbon is happening probably through chemisorption path. The adsorption process followed a pseudo-second order kinetic model. Key words: Adsorption, Activated carbon, Methylene blue, Kinetics mechanism, Equilibrium isotherms.

79


HPLC DETERMINATION OF VETERINARY PHARMACEUTICALS IN WASTEWATER Nevena Grujić Letić1, Maja Milanović1, Jelena Radonić2*, Mirjana Vojinović Miloradov2, Maja Turk Sekulić2, Zvonko Nježić3, Nataša Milić1 Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia 2 Department of Environmental Engineering and Occupational Safety and Health, Faculty of Technical Sciences, University of Novi Sad, Trg Dositeja Obradovića 6, 21000 Novi Sad, Serbia 3 Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia 1

*


Abstract Among wide range of emerging substances, antibiotics in the environment are the biggest concern due to the possible formation of the resistant bacterial strains, which can pose a serious threat to the human health and the environment. Penicillins, tetracyclines, macrolides, fluoroquinolones and sulphonamides are the most commonly prescribed in human and veterinary practice for the treatment and control of infectious diseases such as mastitis, enteritis, peritonitis and pneumonia. After the administration, antibiotics are only partially metabolized and discharged into wastewater. The aim of the research was to develop the high performance liquid chromatography (HPLC) method for the quantification of important veterinary antibiotics from different classes in highly complex wastewater matrix. Investigated antibiotics were sulphamethoxazole, chloramphenicol and tiamulin. The HPLCdiode array detection (DAD) model Agilent HP 1100 system equipped with an autosampler (Waldbronn, Germany) was used. The analytical column was the Zorbax Eclipse XDB-C18 column (4.6 mm x 150 mm, i.d., 5 µm particle size). A gradient elution program at a 0.7 mL min-1 flow rate was applied to achieve the separation of sulphamethoxazole and chloramphenicol. The mobile phase consisted of a mixture of 0.1% formic acid in water and acetonitrile. Antibiotics were detected at 280 nm with retention time 26 min. for sulphamethoxazole and 29 min. for chloramphenicol. Tiamulin was detected at 210 nm with a mixture of ammonium carbonate 1% in water and methanol (30:70, v/v), used in isocratic mode with the flow rate of 0.8 mL min-1. Retention time was 1.7 min. Developed method was applied to determine these antibiotics in three wastewater samples from meat industry in Serbia. All the antibiotics were under the limit of the detection (0.005 mg/mL for sufamethoxazole and 0.007mg/mL for chloramphenicol and tiamulin).

80


ACKNOWLEDGEMENT: This research has been financially supported by Ministry of Education, Science and Technological Development, Republic of Serbia (III46009). Key words: Emerging substances, Antibiotics, Wastewater, Meat industry, HPLC.

81


THE OPTIMISATION OF THE SAMPLE TREATMENT METHOD FOR THE GAS CHROMATOGRAPHY COUPLED TO MASS SPECTROMETRY - GC-MS ANALYSIS OF THE VOLATILE ORGANIC COMPOUNDS IN HONEY WINE Maja Milanović1*, Olga Vyviurska2, Alexandra Pažitná2, Nataša Milić1, Ivan Špánik2 Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia 2 Department of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinskeho 9, 812 37 Bratislava, Slovakia 1

*


Abstract The volatile organic compounds (VOC) in honey wines represent a complex mixture of various low molecular weight organic compounds. Although the production of honey wine has been known since ancient times, there is still the lack of scientific research. The aim of this work was to develop and optimise the sample treatment method for the gas chromatography coupled to mass spectrometry (GC-MS) qualitative analysis of the VOC different polarity in honey wine. Conventional liquid-liquid extraction (LLE) and solid phase micro extraction (SPME) were applied. The development of LLE was carried out by utilisation of solvents with different polar properties such as dichloromethane, hexane and mixture of acetonitrile, dichloromethane and hexane in ratio 1:2:3. Various parameters affecting the extraction efficiency were evaluated to find suitable SPME sampling conditions. Different types of fibres were used - 50/30 μm DVB/CAR/PDMS, 85 μm polyacrylate, 65 μm PDMS/DVB and 100 μm PDMS. The GC analysis was performed on Agilent 7890 gas chromatograph coupled to Agilent 5975C mass spectrometric detector. Helium was the carrier gas and compounds were separated on a 30 m x 250 mm I.D., 0.25 mm df DB-FFAP column. After comparison of the number of peaks and peak areas, SPME has chosen as the appropriate method for the preparation of honey wine samples. The sampling conditions were fixed at 70 0C for 45 min and the 50/30 μm DVB/CAR/PDMS has the best sorption capacity for the wide range of volatiles extracted from the honey wine. ACKNOWLEDGEMENT: I.S. would like to thank VEGA grant no. 1/0972/12 for financial support of this work. M.M gratefully acknowledge National Scholarship Program of the Slovak Republic for fellowship allowing her six months study stay at Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology. Key words: Honey wine, Volatile organic compounds, Solid phase micro extraction, Liquidliquid extraction, Gas chromatography. 82


DETERMINATION OF WATER CONTENT IN PHARMACEUTICAL SUBSTANCES Željka Marjanović-Balaban1*, Dijana Jelić2, Vesna Antunović2, Vesna Gojković2 Faculty of Forestry Banja Luka, University of Banja Luka, Stepe Stepanovica 75a, 78000 Banja Luka, Bosnia and Herzegovina 2 Faculty of Pharmacy Banja Luka, University of Banja Luka, Stepe Stepanovica 75a, 78000 Banja Luka, Bosnia and Herzegovina 1

*


Abstract This research is focused to determine the content of water in pharmaceutical substances. The reason why the water content in pharmaceutical substances is determined is to prove that the water content is within the allowable limits, because the presence of water (moisture) may lead to the degradation of the substance and the loss of security. The water content was determined in magnesium sulphate, hepta hydrate, potassium permanganate and liquid powder with benzocaine. There were two samples for each substance. Pharmaceutical substances were supplied in retail, on the territory of Republic of Srpska. The standard (reference) method was used for drying substances in the oven at a temperature of 110 0C. Drying was carried out during a period of 4 and 6 hours. After that, the water content was observed at specific time intervals (every 7, 30 and 60 days). On the basis of results shows that the water content of the first sample examined magnesium sulphate, hepta hydrate, was 36.84%, while the second sample analyzed 36.27%. The content of water present in the analyzed samples is increased with an increase in the drying time, while with the increase of immersion time dried samples in a desiccator, there is less deviation. The water content in the samples of the potassium permanganate was 0.31% in the first and 0.13% in the second sample. With increasing drying time increases the water content present in the potassium permanganate, and with the increase of immersion time in these intervals the water content decreases. The water content of the first liquid powder with benzocaine sample examined amounted to 45.81%, while the second sample was 33.54%. It increases with the prolongation of the drying process as well as the time of preservation the dried samples. The water content in the tested pharmaceutical substances is in accordance with applicable regulations. Key words: Water content, Sandard method for drying, Pharmaceutical substances.

83


CHARACTERISATION OF ANTHOCYANIDINS IN GRAPE BERRY SKIN OF BABICA, LJUTUN AND CRLJENAK VARIETIES BY HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY - HPLC METHOD Danijela Skroza1*, Ivana Generalić Mekinić1, Ivana Bikić1, Ivica Ljubenkov2, Božidar Ristovski3, Mirjana Bocevska3, Višnja Katalinić1 Faculty of Chemistry and Technology University of Split, Teslina 10/V, 21000 Split, Croatia 2 Department of Chemistry, University of Split Faculty of Science, Teslina 12, 21000 Split, Croatia 3 Faculty of Technology and Metallurgy, University Ss. Cyril and Methodius, Rudjer Boskovic 16, 1000 Skopje, Macedonia 1

*


Abstract Anthocyanins are large group of water soluble plant pigments responsible for the red, purple, and blue colours of many fruits, vegetables, flowers and grains. Chemically they are subdivided into the sugar-free anthocyanidine aglycons and the anthocyanin glycosides. In nature, there are 6 common anthocyanidins: pelargonidin, cyanidin, peonidin, delphinidin, petunidin, and malvidin. The colour of anthocyanins depends on their structure which can vary by glycosidic substitution at the positions 3 and 5 on the rings A and C as well as by acylation of the sugar groups with organic acids. Anthocyanins are responsible for the colour of red grapes and wine, so different authors have used their profile to classify the grape cultivars and wine authenticity. Thereby, the aim of this study was to investigate the profile of anthocyanidins (malvidin, delphinidin, cyanidin, pelargonidin and peonidin) in grape skin extracts of autochthonous Dalmatian cultivars: Babica, Ljutun and Crljenak. The extracts of anthocyanins were acid-hydrolyzed to release the corresponding anthocyanidins that were analysed by HPLC. HPLC analysis of the acid hydrolysis products of the grape berry skin extracts showed malvidin to be the major anthocyanidin in all extracts (ranged from 52 to 60%). Extract of Ljutun contained also high amounts of delphinidin (22%) while the lowest amounts of peonidin (from 5 to 6%) were found in all extracts. Obtained results on anthocyanidin profile of investigated grape skin extracts could be useful in chemotaxonomy for classifying red grape cultivars and wines. Key words: Grape skin, Anthocyanins, Aglycones, Acid hydrolisis, HPLC.

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ACETYL- AND BUTYRIL- CHOLINESTERASE INHIBITORY ACTIVITY OF LAMIACEAE PLANT EXTRACTS Ivana Generalić Mekinić1*, Franko Burčul1, Danijela Skroza1, Mladen Miloš1, Višnja Katalinić1 1

Faculty of Chemistry and Technology University of Split, Teslina 10/V, 21000 Split, Croatia *


Abstract Cholinesterase is a family of enzymes that catalyze the hydrolysis of acetylcholine into choline and acetic acid. Acetylcholine is a neurotransmitter inhibited primarily by acetylcholinesterase (AChE) and secondly by butyrylcholinesterase (Bache). The pathogenesis of Alzheimer’s disease, a progressive degenerative neurological disorder and the most common form of dementia, has been linked to a deficiency of this neurotransmitter in brain. Subsequently, Ache and Bache inhibitors were introduced for the symptomatic treatment of this disease. They inhibit the enzymes from breaking down acetylcholine, thereby increasing both the level and duration of the action of the neurotransmitter acetylcholine. Apart the common synthetic drugs, variety of photochemical and plant extracts have been reported to show cholinesterase inhibitory activity. The aim of this study was to explore possible Ache or Bache inhibitors in plants from the Lamiae family, namely sage, thyme, lemon balm, mint and oregano. Plant materials were purchased from a local herbal pharmacy. Homogenized material (5 g) was extracted with 80% ethanol (250 mol) at 60 0C for 60 min. The extractions were performed in triplicate and after the filtration extracts were combined and evaporated to the volume of 150 mL. The prepared extracts were used in AChE/BuChe inhibitory activity measurements by slightly modified Ellman method. According to the obtained results, all extracts posses AChE and BuChE inhibitory activity. The best results for AChE were obtained for thyme and sage extracts (63 and 61% respectively), while in addition, the sage extract was extremely effective against BuChE (81%). The lowest activity on both enzymes was detected for lemon balm and oregano extracts. The results of this investigation open new possibilities of using these well-known medicinal plants in pharmaceutical industry. Key words: Acetylcholine, Acetylcholinesterase, Butyrilcholinesterase, Inhibitory activity, Lamiaceae.

85


FIRST REPORT OF PENICILLIUM BRASILIANUM BATISTA ISOLATED FROM RAPESEED SAMPLES IN PROVINCE OF VOJVODINA - SERBIA Marija Škrinjar1*, Sunčica Kocić-Tanackov1, Stevan Maširević2, Smiljka Krndija2, Irena Suturović1 Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21 000 Novi Sad, Serbia 2 Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovića 8, 21 000 Novi Sad, Serbia 1

*


Abstract In this work are presented results of investigations related to mycopopulations of different genotypes of rapeseed samples (20) collected during the storage. Samples originated from Institute of Field and Vegetable Crops Novi Sad, location Rimski Šančevi, Vojvodina, Serbia. Isolation of fungi and determination of their number (cfu/g) was done by using dilution plate method and two media: Dichloran Glycerol Agar (DG18) and malt extract agar (MEA). Inoculated Petri dishes were kept in darkness at 25 0C for 7 to 10 days. The total number of moulds (cfu/g) isolated by DG18 medium varied from 10.0 to 4.7 × 102 and by MEA between 10.0 and 2.2 × 103. Fungal species isolated by both media classified into 8 genera (Alternaria, Aspergillus, Cladosporium, Eurotium, Fusarium, Mucor, Penicillium and Rhizopus) and 11 species. The highest share in isolated mycopopulations has Penicillium brasilianum, isolated by both media. About 20% (MEA) and 25% rapeseed samples (DG18) were infested by P. brasilianum. This Penicillium species belongs to subgenus Furcatum. It is commonly found in soil, especially in south-east Asia and South America. P. brasilianum optimally grows at 80% moisture, pH value of 6.0 and temperature between 26 and 28 0C. According to various data P. brasilianum produces several bioactive secondary compounds, such as viridicatum toxin, verruculagen, fumitremorgins and penicillic acid. Some of these metabolites have antibacterial, antiviral, cytotoxic and carcinogenic activities. Beside this toxigenic species from rapeseed, eight more species were isolated (Alternaria alternaria, Aspergillus flavus, A. fumigatus, A. niger, Eurotium amstelodami, Fusarium acuminatum, F. proliferatum, Rhizopus stolonifer), which are also known as producers of different toxic metabolites. However, it should be pointed out that, to our knowledge, P. brasilianum was first isolated and identified in our country during these investigations. ACKNOWLEDGEMENT: This work is a result of the research within the project III46009, 2011-2014, supported by the Ministry of Education, Science and Technology, Republic of Serbia Key words: Rapeseed, Mycopopulations, Penicillium brasilianum. 86


TRACE ELEMENTS IN THE ONION ORIGINATED FROM THE TIKVES AREA (REPUBLIC OF MACEDONIA) Ivan Boev1, Sorsa Ajka2, Orce Spasovski1, Blazo Boev1* 1

Faculty of Technical and Natural Sciences, University “Goce Delcev”, Krste Misirkov 10 a, 2000 Stip, Republic of Macedonia 2 Croatian Geological survey, Sachsova 2, HR, 10000 Zagreb, Croatia *


Abstract The absorption and accumulation of trace elements and heavy metals in the vegetable is a consequence of many factors, including: the concentration of trace elements and heavy metals in the soil, the content and the intensity of the aero sediment including the precipitation as well as phases of the development of the plant. Here should be add the sources which are generated from the agricultural technology like the irrigation and the quality of the water, the usage of the organic and mineral fertilizers which contain certain quantities of trace elements and the usage of pesticides. The products are taken as mixed (onion roots and leaves). The sample in quantity of 1 kg is gathered from the planned products and it is transported to the lab in a plastic bag. For determination of the examined elements: Na, K, Ca, Mg, the analytical method ISP-AES is applied. For determination of the examined elements: Li, Be, B, Al, Ti, V, Cr, Mn, Co, Ni, Cu, Z, Ga, Ge, As, Sr, Mo, Pd, Ag, Cd, Sn, Sb, Cs, Ba, Tl, Pb, Bi, Th, U the ICP-MS is applied as analytical method. The following results for the presence of the trace elements are obtained: Li (0.037 ppm); B (8 ppm); Na (43ppm); Mg (841ppm); Al (17 ppm); P (2352 ppm); Ca (3747 ppm); Ti (5.1 ppm); As (0.033 ppm); Sr (23 ppm); Mo (0.457 ppm); Cd (0.043 ppm); Sb (0.008 ppm); Cs (0.018 ppm); Ba (18.5 ppm); Pb (0.348 ppm); V (0.040 ppm); Cr (0.848 ppm); Mn (9.2 ppm); Fe (148 ppm); Co (0.037 ppm); Ni (1.44 ppm); Cu (2.15 ppm); Zn (13 ppm); Ga (0.388 ppm). The conducted geo-chemical research for the presence of the rare elements in the onion which is produced in the Tikves area point to the following: the contents of the elements Li, B, Na, Mg, Al, P, Ca, Ti, As, Sr, Mo, Cd, Sb, Cs, Ba, Pb, V, is within the frames of the publishes levels whereas the contents of Cr, Mn, Fe, Ni, Cu, Zn shows a slight increase in reference to the published levels. This slight increase is a consequence of the industrial activity in the area, the increased intensity of traffic and the increased usage of agricultural staff in the production of agricultural products. It should be noted that the biggest increase in the marks is in the content of the copper which is due to the long-term usage of protection staff in the grape production. Key words: Onion, Tikvesh, Geochemical, Trace elements.

87


CHROMATOGRAPHIC ANALYSIS OF LIPOPHILICITY AND IN SILICO PREDICTION OF PHARMACOKINETIC BEHAVIOR FOR NEW S-TRIAZINE DERIVATIVES AS POTENTIAL HERBICIDE CANDIDATES Nataša Milošević1, Nataša Janjić2, Nataša Milić1, Maja Milanović1*, Jovan Popović3, Dušan Antonović4 University of Novi Sad, Faculty of Medicine, Department of Pharmacy, Hajduk Veljkova 3, 21000 Novi Sad, Serbia 2 University of Novi Sad, Faculty of Medicine, Clinical Center Vojvodina, Department of Orthopaedic Surgery and Traumatology, Hajduk Veljkova 7-9, 21000 Novi Sad, Serbia 3 University of Novi Sad, Faculty of Medicine, Department of Pharmacology, Toxicology and Clinical Pharmacology, Hajduk Veljkova 3, 21000 Novi Sad, Serbia 4 University of Belgrade, Faculty of Technology and Metallurgy, Department of Organic Chemistry and Department of Environmental Engineering, Karnegijeva 4, 11000 Belgrade, Serbia 1


*

Abstract For several members of the most widely used herbicides (the class of 2-chloro-s-triazine) have been proven to induce the human aromatase enzyme (converts androgens to estrogens) in vitro at relatively low concentrations. During critical developmental periods, aromatase induction may contribute to estrogen-mediated toxicities and inappropriate sexual differentiation. Hence, development of new s-triazine derivatives which have herbicide activity but fewer side effects is justified. New series of nine s-triazine derivatives have been studied for their retention behavior on reversed phase thin layer chromatography (RPTLC) and the obtained retention constants, RM0 which reflect their lipophilicity have been correlated to pharmacokinetic descriptors obtained with acd/i-lab-2.0 software package. RP - HPTLC was performed on silica gel C18 (Macherey-Nagel) with different volume fraction (φ) of acetone in wateracetone mobile phase. Solutions for chromatographic investigations were prepared by dissolving in chlorophorm and were spotted on the plates with micropipette. Dried plates after development were examined under 254 nm. RM0 which quantify experimentally their lipophilicty were obtained as RM = RM0 + S∙φ, where RM = log (1/Rf-1). All the investigated compounds have the same polarity (total polar surface area, number of hydrogen bond donors and acceptors) and the same elasticity (number of rotatable bonds), hence their pharmacokinetic properties depend strongly only on their lipophilicity. They have relatively small predicted absorption constant which increases linearly with the RM0 increment (r2 = 0.983). Statistically high linear dependence (r2 = 0.984) was found 88


also between calculated distribution volume and RM0. For compounds investigated small permeation through blood-brain barrier has been expected and it was presented as parabolic function of RM0 with good statistical quality (r2 = 0.941). Investigated derivatives of s-triazine according to in silico analyses do not have functional groups for genotoxicity hazards and endocrine disruptions. Retention constants RM0 can be used as quantifiers for the lipophilicity of the analyzed s-triazine derivatives which are proposed for further in vivo studies as herbicide candidates. Key words: Reversed phase thin layer chromatography, S-triazine derivatives, In silico analysis.

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CONTENT OF MICRO ELEMENTS IN THE LIVER AND KIDNEY FROM FIVE MODERN PUREBRED PIGS PRODUCED IN VOJVODINA (NORTHERN SERBIA) Vladimir M. Tomović1*, Marija R. Jokanović1, Žarko S. Kevrešan2, Mila S. Tomović3, Snežana B. Škaljac1, Branislav V. Šojić1, Tatjana A. Tasić2, Predrag M. Ikonić2, Nevena M. Hromiš1, Aleksandra B. Martinović4 Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia 2 Institute for Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia 3 Technical school “Pavle Savić”, Šajkaška 34, 21000 Novi Sad, Serbia 4 Faculty for Food Technology, Food Safety and Ecology, University of Donja Gorica, Donja Gorica, 81000 Podgorica, Montenegro 1

*


Abstract Offal (liver and kidney) is also a form of meat, and in general possesses a higher content of some nutrients, especially minerals and vitamins, than muscular tissue. The content of iron - Fe, zinc - Zn, copper - Cu and manganese - Mn was investigated in the liver and kidney from Large White (n = 8), Landrace (n = 7), Duroc (n = 6), Hampshire (n = 7) and Pietrain (n = 7) pigs, produced in Vojvodina. Metals were determined by the flame atomic absorption spectrometry after mineralization by dry ashing. Independent t-test and analysis of variance (one-way ANOVA) were used to test the hypothesis about differences between two or more mean values. The differences in the content of micro elements in the liver and in the kidney tissues among the five purebred pigs were not significant (P > 0.05). Liver was significantly higher (P < 0.001) in the content of Fe, Zn, Cu and Mn. The content of Fe, Zn, Cu and Mn in the liver, in mg/100g, was in the range: 16.8 - 30.8 (average 22.3), 6.71 - 15.99 (average 10.1), 0.72 - 3.03 (average 1.78) and 0.26 - 0.48 (average 0.36), respectively. The content of Fe, Zn, Cu and Mn in the kidney, in mg/100g, was in the range: 5.78 - 10.42 (average 7.48), 2.15 - 3.79 (average 3.01), 0.75 - 1.92 (average 1.28) and 0.17 - 0.30 (average 0.22), respectively. The liver and kidney from pigs produced in Vojvodina showed similar content of analysed micro elements compared with the values found in other countries. АCKNOWLEDGEMENT: Research was financially supported by the Ministry of Education, Science and Technological Development, Republic of Serbia, project TR31032. These results are part of the project No 114-451-3461/2013 which is financially supported by the Provincial Secretariat for Science and Technological Development, Autonomous Province of Vojvodina, Republic of Serbia. Key words: Pigs, Micro elements, Liver, Kidney. 90


A STUDY OF THE INHIBITION OF BUTYRYLCHOLINESTERASE BY DIPOTASSIUM TRIOXOHYDROXYTETRAFLUOROTRIBORATE K2[B3O3F4OH] Antonija Modric1, Franko Burcul1, Maja Marasovic1, Jelena Ostojic2, Borivoj Galic2, Mladen Milos1* Department of Biochemistry, Faculty of Chemistry and Technology, University of Split, Teslina 10, 21000 Split, Croatia 2 Department of Chemistry, Faculty of Science, University of Sarajevo, Zmaja od Bosne 33, 71000 Sarajevo, Bosnia and Herzegovina 1

*


Abstract Currently, the only effective treatment for Alzheimer’s disease (AD) targets the cholinergic system using inhibitors of cholinesterase (ChE). Since only a small number of drugs for treatment of AD cognitive dysfunction and memory loss associated with AD (a few synthetic medicines, e.g. tacrine, donepezil and the natural product-based rivastigmin and galanthamine) exist, there is a great interest in finding new ChE inhibitors. Boron is naturally ingested by human beings from highly diverse foods whereby nuts, dry fruit, fruit, vegetables, wine and beer are particularly rich in boron. As far as possible pharmaceutical applications, there are reports of claims that boron compounds can alleviate some enzyme inhibition and could have useful effect to health. In the development of boronic acid based enzyme inhibitors, dipotassium trioxohydroxytetrafluorotriborate K2[B3O3F4OH] was listed as a promising new therapeutic for pharmaceutical treatment of different diseases as well as for cognitive disorders. The butyrylcholinesterase kinetics was studied in the presence and absence of inhibitor K2[B3O3F4OH]. The enzyme activity measurements were performed by slightly modified Ellman method. The presence of K2[B3O3F4OH] reduces the maximum rate Vmax of enzyme reaction without changing Michaelis constant Km. In presence of 1, 3, 5, 7 mg/mL, the maximum rate was Vmax = 0.0021, 0.0013, 0.0007, 0.0007 and Michaelis constant was unchanged, Km = 0,1139, 0.1282, 0.1007 and 0.1247 mM, respectively. The value of inhibition constant KI = 5.5 ±Global distribution of transgenic plants dramatically increased presence of genetically modified (GM) ingredients in foods. Analysis of GM food is important for food quality and safety assessment, labelling regulation, health protection, consumer information and promotion of food production. The aim of this study was to develop new approaches for fast and accurate analysis of GM ingredients in foods. To this purpose multiplex PCR methods ensuring simultaneous detection of several target elements were applied. Soybean, corn and potato were investigated as the most distributed GM crops. The certified reference materials of genetically modified organisms (GMOs), namely Roundup 91


Ready soybean (RRS), maize Bt-176, maize MON 810 and potato EH92-527-1 were used for the optimization of multiplex PCR systems. The seeds and different foodstuffs were analyzed. The analytical procedure includes several steps, such as: identification of GMOspecific and species-specific deoxyribonucleic acid (DNA) sequences; design of PCR primers; genomic DNA extraction; evaluation of DNA quantity, integrity and amplifiability by spectrophotometer, agarose gel electrophoresis and uniplex PCR; development of multiplex PCR systems; analysis of GM ingredients in foods by multiplex PCR. Evaluation of PCR products revealed that new multiplex PCR methods detected GMO regulatory elements, such as: cauliflower mosaic virus (CaMV) 35S promoter and terminator, Agrobacterium tumefaciens nopaline synthase (NOS) promoter and terminator, as well as specific genes in transgenic crops, namely insect resistant Cry1Ab delta-endotoxin (Cry1Ab) gene, herbicide tolerant 5-enolppyruvylshikimate-phosphate synthase (EPSPS) gene, and neomycin phosphotransferase II (nptII) antibiotic resistance gene. Plant species were identified by soybean-specific lectin gene, maize zein and invertase genes, potato sucrose synthase and UDP-glucose pyrophosphorylase genes. The application of multiplex approaches for testing of different foodstuffs demonstrated that new PCR methods developed in this study are useful for fast and reliable analysis of GM ingredients in foods. Key words: Food ingredients, Plants, Genetic modification, Polymerase chain reaction (PCR), Multiplex approach.

92


EFFECT OF HIGH HYDROSTATIC PRESSURE ON THE FORMATION OF BIOGENIC AMINES IN CHEESE AND SAUSAGE Livia Simon-Sarkadi1*, Eszter Őri-Korompai1, Klára Pásztor-Huszár2, István Dalmadi2, Gabriella Kiskó3 Department of Food Chemistry and Nutrition, Corvinus University of Budapest, Somlói út 14-16, H-1118 Budapest, Hungary 2 Department of Refrigeration and Livestock Products Technology, Corvinus University of Budapest, Ménesi út 43-45, H-1118 Budapest, Hungary 3 Department of Microbiology and Biotechnology, Corvinus University of Budapest, Somlói út 14-16, Budapest, H-1118, Hungary 1

*


Abstract Biogenic amines (BAs) in food are important from both the health protection and food quality control perspectives. Consumption of food containing high amounts of BAs is responsible for many pseudo-allergic food related reactions and increased levels of BAs in foodstuffs are indicators of its poor microbiological quality. The most implicated food group concerning high BA contents is fermented food. Several efforts have been made to find and develop techniques to reduce and prevent formation of BAs in food. Carefully selected starter cultures and controlled technology may result lower BA content in fermented food. Application of high hydrostatic pressure is one of the most promising alternatives to traditional heat treatment for food preservation and reduction of BA content in food. The aim of the work was to study the effect of high hydrostatic pressure (HHP) treatment on BA formation in different sausages and cheeses produced with selected Lactobacillus strains having different decarboxylase activities during storage. Samples were pressurized at 500 MPa for 10 minutes, total viable cell count was determined on Plate Count Agar and biogenic amine analysis was carried out with an automatic amino acid analyzer. The HHP treatment reduced the total number of microorganisms with 3.5 - 4 log cycles in cheese samples depending on starter culture used for cheese manufacturing and with 1 - 3 log cycles in sausages depending on the sausage type (dry, semi-dry, extra thick). Cheese samples fermented with selected Lactobacillus strains contained lower amounts of BAs, especially tyramine and histamine, than did samples fermented by mixed industrial cultures. The BA content of the extra thick sausage was the highest followed by the dry sausage and the semi-dry sausage. High hydrostatic pressure treatment improved the microbial quality of sausage and cheese samples, and was effective in the reduction of biogenic amine content of these products as well. Key words: Food, Biogenic amines, High Hydrostatic Pressure, Cheese, Sausage. 93


POLYPHENOLIC COMPOSITION AND ANTIOXIDANT CAPACITY OF CROATIAN WILD FRUITS Verica Dragović-Uzelac1*, Danijela Bursać Kovačević1, Sandra Pedisić2, Branka Levaj1, Ivona Elez Garofulić1, Zoran Zorić2, Maja Repajić1 Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia 2 Faculty of Food Technology and Biotechnology, University of Zagreb, Petra Kasandrića 6, 23000 Zadar, Croatia 1

*


Abstract The aim of this study was to evaluate the polyphenolic content and antioxidant capacity of three wild fruits, cornelian cherry (Cornus mass L.), blackthorn (Prunus spinosa L) and elderberry (Sambucus nigra L) originating from different regions in Croatia. The polyphenolic content was evaluated by The polyphenolic content was evaluated by high performance liquid chromatography HPLC UV/VIS PDA and antioxidant capacity was measured using 2,2-diphenylpicrylhydrazyl methods. Among the studied fruits cornelian cherries and especially elderberries showed to be the most important sources of anthocyanins (750.45 - 1118.82 and 5012.07 - 7113.24 mg/kg fresh weight (fw), respectively), whereas the lowest anthocyanin content was found in the blackthorn fruit. Obtained results indicated that cyanidin-3-sambubioside (approximately 88%) has the highest contribution to the anthocyanin content in elderberries and pelargonidin-3-galactoside (approximately 65%) in cornelian cherries. In elderberries, flavonols quercetin-3-glucoside (136.54 mg/kg fw) and quercetin-3-xyloside (98.17129.26 mg/kg fw) were found in remarkable quantities, while regarding phenolic acids, ferulic (67.05 - 88.45 mg/kg) and gallic acid (68.20 - 80.08 mg/kg fw) were determined in appreciably amounts. In blackthorn, neochlorogenic acid (420.5 - 735 mg/kg fw), flavan-3ols (312.08 - 645 mg/kg fw) and quercetin-3-rutinoside (89.54 - 168.11 mg/kg fw) were the predominant components. The most abundant phenolic acid in cornelian cherry is vanillic acid (111.20 - 182.32 mg/kg fw), whereas in elderberry the phenolic acids are not present in remarkable content (total amount of neochlorogenic, caffeic, p-coumaric, ferulic and gallic acid is 272.30 mg/kg f.w.). The results showed significant antioxidant capacity and strong linear correlation was observed between the antioxidant capacity, anthocyanins and especially flavonols concentrations for all researched fruit. Growing area significantly affected the anthocyanins and flavonol concentration (p ≤ 0.05), whereas it’s significant influence on phenolic acid concentrations was not found. The results of this study indicated that cornelian cherry, elderberry and blackthorn are good sources of natural antioxidants (bioactive polyphenols) which might exert beneficial health effects. Key words: Cornelian cherry, Blackthorn, Elderberry, Polyphenols, Antioxidant capacity. 94


DAIRY LABORATORIES AS PART OF MILK CHAIN INTEGRATION Iva Horvat Kesić1, Nataša Mikulec1, Mirjana Maletić1, Biljana Radeljević1, Dijana Plavljanić1, Šimun Zamberlin1*, Hrvoje Šandor1, Neven Antunac1 1

Reference Laboratory for Milk and Dairy Products, Department of Dairy Science, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia *


Abstract The obligation of all dairy laboratories is to be linked in the same traceability chain so that those results can be compared in European countries. Moreover, in the world trade of milk and dairy products credible and acceptable analytical results are only those which come from accredited laboratories (EN ISO/IEC 17025). In order to obtain accuracy and precision of analytical results each laboratory must implement suitable programmes according to ISO/IEC 17025. These programmes must include the use of reference materials, standards for the calibration of instruments and also, the plan for participation in Proficiency testing schemes - PT’s as the best tool for checking the accuracy of analytical results. Since 2005 until now the Reference Laboratory for Milk and Dairy Products - RL of the Department of Dairy Science, Faculty of Agriculture, University of Zagreb has accredited 41 analytical methods of milk and dairy products. RL participates in the collaborative studies and PT’s organised by European dairy laboratories since 1996. At the same time, RL organizes the delivery of calibration samples and PT samples for other dairy laboratories in Croatia and other countries. The organisation of PT includes samples of cow’s (row, pasteurized and sterilized), goat’s and sheep’s milk for the parameters: milk fat, protein, lactose, dry matter, urea, freezing point, individual bacteria count and somatic cell count. PT’s of dairy products are organised for cheese (milk fat, protein, dry matter, pH, NaCl), yogurt (milk fat, protein, dry matter, pH, lactic acid) and cream (milk fat, protein, dry matter). Statistical analysis of the results is performed according to instructions given in EN ISO/ IEC 17043. Dairy laboratories should be encouraged to participate in PT schemes and calibration programmes to ensure traceability and accuracy of analytical results and therefore became the part of milk chain integration. Key words: Milk, Dairy products, Laboratories, PT schemes, Traceability.

95


MULTIPLEX POLYMERASE CHAIN REACTION - PCR APPROACHES FOR ANALYSIS OF GENETICALLY MODIFIED INGREDIENTS IN FOODS Nelly Datukishvili1,2*, Tamara Kutateladze2, Boris Vishnepolsky2, Inga Gabriadze2, Marina Karseladze2, Kakha Bitskinashvili1 Faculty of Arts and Sciences, Ilia State University, Kakutsa Cholokashvili Ave. 3/5, 0162 Tbilisi, Georgia 2 I. Beritashvili Center of Experimental Biomedicine, Gotua st. 14, 0160 Tbilisi, Georgia 1

*


Abstract Global distribution of transgenic plants dramatically increased presence of genetically modified (GM) ingredients in foods. Analysis of GM food is important for food quality and safety assessment, labelling regulation, health protection, consumer information and promotion of food production. The aim of this study was to develop new approaches for fast and accurate analysis of GM ingredients in foods. To this purpose multiplex PCR methods ensuring simultaneous detection of several target elements were applied. Soybean, corn and potato were investigated as the most distributed GM crops. The certified reference materials of genetically modified organisms (GMOs), namely Roundup Ready soybean (RRS), maize Bt-176, maize MON 810 and potato EH92-527-1 were used for the optimization of multiplex PCR systems. The seeds and different foodstuffs were analyzed. The analytical procedure includes several steps, such as: identification of GMOspecific and species-specific deoxyribonucleic acid (DNA) sequences; design of PCR primers; genomic DNA extraction; evaluation of DNA quantity, integrity and amplifiability by spectrophotometer, agarose gel electrophoresis and uniplex PCR; development of multiplex PCR systems; analysis of GM ingredients in foods by multiplex PCR. Evaluation of PCR products revealed that new multiplex PCR methods detected GMO regulatory elements, such as: cauliflower mosaic virus (CaMV) 35S promoter and terminator, Agrobacterium tumefaciens nopaline synthase (NOS) promoter and terminator, as well as specific genes in transgenic crops, namely insect resistant Cry1Ab delta-endotoxin (Cry1Ab) gene, herbicide tolerant 5-enolppyruvylshikimate-phosphate synthase (EPSPS) gene, and neomycin phosphotransferase II (nptII) antibiotic resistance gene. Plant species were identified by soybean-specific lectin gene, maize zein and invertase genes, potato sucrose synthase and UDP-glucose pyrophosphorylase genes. The application of multiplex approaches for testing of different foodstuffs demonstrated that new PCR methods developed in this study are useful for fast and reliable analysis of GM ingredients in foods. Key words: Food ingredients, Plants, Genetic modification, Polymerase chain reaction (PCR), Multiplex approach. 96


EVALUATION OF MICROBIAL PRESENCE IN LIQUID VITAMIN SUPPLEMENTS Delina Troja1, Rozana Troja1*, Laura Shabani1 1

Department of Industrial Chemistry, Faculty of Natural Sciences, University of Tirana, Bulevardi Zog i Parë, 1000 Tirana, Albania *


Abstract Vitamin supplements are more and more present in our nowadays market. Among a lot of products, the liquid formulations are preferred due to an easy dosage and utilization. They are used for children because of the ease of ingestion. They are more effective for people whose gastrointestinal system have been compromised and cannot effectively use compressed material. Consumers are well informed about their benefits and are also very sensitive toward their safety, quality, characteristics, conditions of storage, shelf-life and their purity. They want to be informed if there are contaminations which may damage the effectiveness or that can possibly be transmitted to the human beings. Microbial contamination presence is possible as it may be related with the ingredients of these liquid forms, overall related with the presence of carbohydrates and other substances that stimulate the growth of microorganisms. Types of ingredients as well as physicochemical parameters as pH are important factors that induce or prevent the development or growth of microorganisms. The research work was done having as target the selection, isolation and identification of the most common microorganisms present in 20 liquid food supplements. The presence of special strains of yeasts and molds was evidenced as depended by carbon sources present in the analyzed liquid forms. Microbiological evaluation was carried not only to determine the microbial purity of products but to perform also taxonomic studies of the selected strains as mirror effect of some strains, sporulation forms, presence of pseudomicelium etc. The methods used included classical methods of isolation and identification and microbiological techniques to study the morphological characteristics of the isolated strains. There were identified some important strains as Rhodotorula spp., Aureobazidium spp., Aspergillus and Penicillium genera, and others. As a conclusion the observed cases of contamination were related with the presence of specific strains as osmophiles, and other contaminant strains developed in specific liquid phases. The microbial contamination was related also with the storage conditions of the samples and the way they were used. Key words: Food supplements, Microorganisms, Mirror effect, Pseudomicelium, Sporulation, Rhodotorula spp.

97


ANTIOXIDATIVE AND ANTIMICROBIAL ACTIVITY OF CORIOLUS VERSICOLOR EXTRACTS Jelena Pantović1*, Pavle Mašković1, Miomir Nikšić2, Ninoslav Nikićević2 1

Faculty of Agriculture, University of Kragujevac, cara Dušana 34, 32000 Čačak, Serbia 2 Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade Zemun 11080, Serbia *


Abstract The mushroom Coriolus versicolor has significant antitumor properties and improves immunity. Biologically active substances from this mushroom are ß-glucan-proteins which have antitumor, antiviral, antibacterial and antioxidative properties and improve immunity. In this paper is determinated antioxidative and antimicrobial activity of ethanolic and aqueous extracts of this mushroom. Ethanolic and aqueous extracts of Coriolus versicolor from mountain Vujan near Gornji Milanovac were prepared. The dry extracts were dissolved in methanol, and total phenols content, antimicrobial and antioxidative activities were determined. The total phenols content was determined using modified Folin-Ciocalteu method, the antioxidative activity by the method of quenching stable free 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals and antimicrobial activity by the minimum inhibitory concentration - MIC method. The antioxidative activity results were compared with control antioxidants: vitamin C, BHA (butyl hydroxy anisole), BHT (butyl hydroxy toluene). In order to determine the antimicrobial extracts activity, Staphylococcus aureus, Klebsiella pneumoniae, Esherichia coli, Proteus vulgaris, Proteus mirabilis, Bacillus cereus, Candida albicans and Aspergillus niger were used as test microorganisms. MIC values of aqueous extract were in the range of 0,0625 mg/mL to 0,0004 mg/mL and MIC values of ethanolic extract were in the range of 0,1250 mg/mL to 0.0078 mg/m. Both, aqueous extract and ethanolic extract of mushroom Coriolus versicolor show strong antioxidative activity EC50 < 0,1 mg/mL. In this paper it is shown that ethanolic and aqueous extracts of Coriolus versicolor has significant antioxidative activity. Also, it is shown that ethanolic and aqueous extracts of Coriolus versicolor has significant antimicrobial properties (like some antibiotics). Key words: Coriolus versicolor, Aqueous extract, Ethanolic extract, Antioxidative activitiy, Antimicrobial activitiy.

98


AMPELOGRAPHIC AND RANDOM AMPLIFIED POLYMORPHIC DNA (RAPDS) BASED ANALYSIS OF SIX GRAPEWINE VARIETIES OF RAHOVEC, KOSOVO Ylber Bajraktari1, Nadiel Cadri2, Stela Papa2, Ariola Bacu2* Department for Viticulture & Winery, Ministry of Agriculture, Forestry and Rural Development of Kosovo, Xhelal Hajda-Toni, 21000 Rahovec, Kosovo 2 Department of Biotechnology, Faculty of Natural Sciences, University of Tirana, Bulv. Zogu, 25/1, 1001 Tirana, Albania 3 Food and Veterinary Agency of Kosovo, Regional Office, Sheh Jemini pn., 20000 Prizren, Kosovo

1

*


Abstract The Rahovec area located in Kosovo is well known for the production of grapevines of high quality since antiquity. During the last decades more attention is drowned toward the enlargement of the production area as well as to the in depth study of the agronomical and molecular characteristics of the main cultivars, aiming a better judgement on the genetic diversity of grapevines, and the identification of native cultivars. Present study describes the use of morphometric characteristics and Randomly Amplified Polymorphic DNA to verify genetic differences among six cultivars, namely Vranc, Prokup, Rrush Keci, Rrush Melik, Thanz i kuq and Thanz i zi. The ampelographic data addressed were morphological and agronomical characteristics related to period of flowering, period of ripening, the vegetative growth rate, and biometric characteristics of leaves, considered in levels of estimation according to the descriptor of International Plant Genetic Resources Institute (IPGRI). Molecular data were based on the use of ten decamer primers, applied on template DNA extracted from ten parallel plants from each cultivar. The presence/non presence of the amplified fragments were used to construct a dendrogram of similarity with software NTSYS 2.1 based on Unweighted Pair Group Method with Arithmetic Mean - UPGMA cluster analysis. Ten RAPD markers produced a total of 76 fragments 50 of each were polymorphic. The dendrogram of similarity grouped cultivars in two clusters, and clarified that they share 0.25 - 0.75% similarity based on the Jaccard’s coefficient. There were no polymorphisms detected among parallel plants within each cultivar. The morphometric data displayed a level of similarity among cultivars comparable to that offered by molecular markers, which clearly differentiate the six cultivars from each-other. The six main cultivars of Rahovec area differ from each other significantly, and none of them should be considered as homonymous. Phenotypic and genetic differences classify them in a similar way, in two clusters. Key words: Ampelography, RAPDs, Grapewine cultivars, Dendrogram of similarity. 99


GAS CHROMATOGRAPHY ANALYSIS OF PLUM SPIRITS DISTILLED FROM PLUM VARIETIES Olga Vyviurska1*, Bibiána Černá1, Ivan Špánik1 Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Radlinského 9, 812 37 Bratislava 1, Slovak Republic 1

*


Abstract Plum spirits are characterized by extended production traditions and belong to different categories of drinks depending on geographic region, e.g. rakia (Balkan countries), pálinka (Hungary). This alcoholic beverage is known in Slovakia under the label “Slivovica”. A number of factors, such as fruit type and origin, fermentation, destilation and maturation processes define the aroma and taste characteristics of the fruit beverage. Although many varieties of plums are cultivated, Damson plums are mainly used for distillation of plum distillates. The major task of this study is to analyze volatile organic compounds composition of plum spirit “Slivovica” produced from more than 30 different varieties of plums. Gas chromatography as a main analytical approach for investigation of volatile organic compounds, was used for investigations. Liquid-liquid extraction with hexane and headspace solid-phase microextraction with a 50/30 μm film thickness DVB/CAR/PDMS coated fiber was applied for sample preparation. The plum spirits were analyzed with the DB-FFAP column that was programmed from 40 °C after a hold time of 10 min to 220 0C at 2 0C/min and held at 220 0C for 5 min., and mass spectrometry detector. Fusel alcohols and ethyl esters of carboxylic acids e.g. 1-propanol, 2-methylpropanol, 3-methyl-1-butanol, ethyl ester of octanoic acid, ethyl ester of decanoic acid, ethyl ester of benzoic acid were the major constituents in all studied samples. The concentration of a sesquiterpene α-muurolene varied depending on plum variety. Application of two different sample preparation procedures provides the complementary results, where it was found that the main difference between the studied samples was the content of terpene and esters compounds. ACKNOWLEDGEMENT: This work was supported by the Slovak Research and Development Agency under the contract No. APVV-0797-11. Key words: Plum distillate, Slivovica, Gas chromatography.

100


CHARACTERIZATION OF VOLATILE ORGANIC COMPOUNDS IN HONEYDEW HONEYS USING COMPREHENSIVE GAS CHROMATOGRAPHY Nikoleta Jánošková1*, Olga Vyviurska1, Ivan Špánik1 Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Radlinského 9, 812 37 Bratislava 1, Slovak Republic 1

*


Abstract Since the Stone Age and up to the eighteenth century honey has become as the only available concentrated natural sweetener. There are many different kinds of honeys, however particular attention is given to honey that originated from the secretion of insects feeding on plant juices or plant secretion, called honeydew honey. The chemical composition of honeydew honey is different from that of nectar honey, because of many parameters, e.g. pH, ash content, colour and saccharides profiles, and mineral contents. The objective of this work was to obtain the volatile organic compounds (VOC) profile of honeydew honeys using solid phase microextraction and for analyze and identification comprehensive two-dimensional gas chromatography coupled to a time-of-flight mass spectrometer (GCxGC-TOF-MS) was used. One of the possible available commercial solid phase microextraction fibres were tested for proper sample preparation procedure, the best results were obtained on divinylbenzene/ carboxen/polydimethylsiloxane fibre. For honeydew honey samples analysis, two column setups with diverse orthogonal properties were applied. The best result gave DVB/CARB/PDMS fibre, which was more effective for extraction of terpenes, esters and alcohols. In the second part work, two column combinations were studied. DB-FFAP x BPX-50 column set provided ordered structure for the most common classes of compounds in honeydew but alkanes, alcohols and furan compounds with low concentration levels were separated only at DB-5ms x SUPELCOWAX-10 column setup. In general, more than 300 compounds were detected in the samples, whilst 170 compounds were confirmed by authentic reference standards. In this study were identified compounds belong to various chemical classes, and presence of 2,3-butanediol, 3-hydroxy-2-butanone, acetic acid, methyl ester of 2-hydrobenzoic acid as markers of honeydew honey was established. ACKNOWLEDGEMENT: This work was supported by the Slovak Research and Development Agency under the contract No. APVV-0797-11. Key words: Honeydew, Gas chromatography, Volatile organic compounds. 101


THE UTILISATION OF COMPREHENSIVE GAS CHROMATOGRAPHY FOR DISTINGUISHING MEAD AND HONEY Darina Kačeriaková1*, Nikoleta Jánošková1, Ivan Špánik1 Institute of Analytical Chemistry, Faculty of Chemical and Food Technology STU, Radlinskeho 9, 812 37 Bratislava, Slovakia 1

*


Abstract Mead, or honey wine, is perhaps the oldest of alcoholic beverages made from quality honey. It is a natural drink exhibiting sweet honey flavor and fine bouquet, formed by the fermentation of honey with an solution of culture wine yeasts. The market often appear with lower quality meads, whose flaws are being covered up by adding various spices, juices and syrups. The aroma profile is one of the most typical features of a food product, for its organoleptic quality and authenticity. Volatile substances are the main factors responsible for aroma which, together with other factors contribute to the overall food flavour. This is particularly true for a flavour-rich product such as honey and mead. Owing to the high number of volatile components, the aroma profile could serve as a „fingerprint” of the product, which could be used to determine its origin. In this work, VOC composition of Slovakian meads and the relevant honeys were studied by multidimensional gas chromatography (GCxGC-TOF-MS (column system DBFFAP x BPX50)) in details. Volatile organic compounds were extracted using solid phase microextraction with DVB/CAR/PDMS fibre using Gerstel MPS2 autosampler. The obtained two dimensional chromatograms were treated by statistical package included in ChromaTof software to compare honey samples based on presence/absence of particular peaks and their areas. The multidimensional gas chromatography provided high separations effectiveness of different classes chemical compounds. The all identified compounds were created two important groups: the first group contained compounds found in all mead and honey samples, independently of their origin (alkanes, aldehydes, ketones, terpenes). These compounds come from primary nectar source and therefore can be used to differentiate mead on the basis of their botanical origin. In the second group were present compound, which accrue during the process of the alcohol. ACKNOWLEDGEMENT: This work was supported by VEGA grant no. 1/0972/12. Key words: Mead, Honey, Gas chromatography, Volatile organic compounds.

102


COMPARISON OF VOLATILE ORGANIC COMPOUNDS PROFILE OF APPLE AND PEAR BRANDIES USING GCxGC-TOF-MS Darina Kačeriaková1, Ivan Špánik1* Institute of Analytical Chemistry, Faculty of Chemical and Food Technology STU, Radlinskeho 9, 812 37 Bratislava, Slovakia 1

*


Abstract Fruit brandies are traditional alcoholic beverages in Slovakia, but also elsewhere in the world. The fruits during the maturation come into its own typical odour and taste because of presence of specific volatile organic compounds (VOCs) that are created by using metabolic transformations of compounds during ripening and further storage and depend on many factors related to species or varieties and species technological processing. For determination of volatile compounds present in all distillates is advisable to use analytical methods operating on different principles. Each type of brandies contains different combinations and ratios of VOCs that will allow distinguishing type of brandy. The goal of this study was to compare the VOCs in apple and pear distillates in order to obtain overall profile of compounds and identify the characteristic compounds respectively groups of compounds for certain types of fruit brandies. Characterization of VOCs in fruit distillates was performed using comprehensive gas chromatography connected to TOF-MS (time-of-flight mass spectrometry) detector. In the work were identified many compounds (terpenes, ketones, carboxylic acids, esters) that are responsible for the aroma and taste of alcoholic beverages. Overall, it was identified 316 volatile organic compounds in both analyzed alcoholic beverages, of which 123 volatile organic compounds were only in apple alcoholic brandies and 132 in pear alcoholic brandies. It was managed to define the compounds that were present in both species analyzed alcoholic beverages, and may be considered common features pome, which are apples and pears. ACKNOWLEDGEMENT: This article was created with the support of the Ministry of Education, Science, Research and Sport of the Slovak Republic within the Research and Development Operational Programme for the project “University Science Park of STU Bratislava”, ITMS 26240220084, co-funded by the European Regional Development Fund. Key words: Volatile organic compounds profile, Apple and pear brandies, Comprehensive gas chromatography.

103


HIGH-THROUGHPUT SEQUENCING OF BACTOFUGATE REVEALS MICROBIOLOGICAL QUALITY OF RAW MILK Liisi Blank1,2*, Irina Stulova1,2, Signe Adamberg1, Tiiu-Maie Laht1,2 1

Tallinn University of Technology, Ehitajate tee 5, 19086 Tallinn, Estonia 2 Competence Center of Food and Fermentation Technologies, Akadeemia tee 15A, 12618 Tallinn, Estonia *


Abstract Microbiological quality of raw milk is of utmost importance for production of high quality dairy products. Bactofugation or microfiltration is commonly used to reduce the spores and spoilage bacteria present in raw milk, especially in cheese production. Compared to raw milk, the microorganisms are concentrated up to thousands of times in bactofugate that makes it easier to discover bacterial populations that are hardly detectable by culturebased or even DNA-based methods. Microflora of bactofugate samples from a local dairy plant was analysed using culture based and sequencing methods. 10 g of the sample was suspended in 90 mL sterile peptone water and serially diluted for plate counts of mesophilic bacteria (incubation 30 0C for 72h). The next-generation sequencing of 16S rDNA amplicons was performed for DNA extracted from bacterial suspension by using GenElute Genomic DNA kit (Sigma-Aldrich). Mesophilic plate counts in the bactofugate of raw milk varied from 6.5 to 10 log units. The preliminary results from high-throughput sequencing revealed high broad diversity of raw milk microbiota. Most abundant genera among others were Acinetobacter, Chryseobacterium, Streptococcus, Fusobacterium and Porphyromonas. Several species from each genus were identified. It appeared that most of the microbes found in bactofugate originate from environment (soil, feed, water) or animal (faeces, different pathogenic bacteria related to footrot or mastitis). The study suggests that thorough analysis of the bactofugate of raw milk may provide deep information about the history of the milk production including hygiene conditions and potential pathogens and diseases. High-throughput sequencing of bactofugate samples gives an overview about occurrence of bacteria which are non-culturable or remain below detection limit with other methods due to the concentration factor of bactofugation. Key words: Bactofugate, Raw milk, High-throughput sequencing.

104


THE ECOLOGICAL ASPECTS OF PARASITIC-FAUNA IN THE NATURAL AND CULTIVATED POPULATIONS OF FISHES Rigerta Sadikaj1*, Romina Libohova1, Dritan Arapi1, Florian Sadikaj2 Faculty of Natural Sciences, University of Tirana, Blvd. Zogu 1, 1010 Tirana, Albania 2 Autority of Food Control, Shkozet, 1010 Durres, Albania 1

*


Abstract Parasites cause the decrease of the growth rates of fishes, the weakening of resilience of populations and reducing of the quality of the product for the market. Recognizing this fact, it is important to demonstrate some of the most typical cases of the negative effects of parasitic on the productive features of ihtic populations. In general all gastrointestinal parasites, parasites of cavities and some of the ectoparasites, through the mechanical actions, the action of toxins produced by them as well as other stressful effects, causing the decay of homeostasis mechanisms, with growth damaging consequences. This paper aims to identify some aspects of the biology of the parasites of fishes that deal mainly with their interactions with the hosts, including even the pathogenic effects of several types. Tests fish are taken mainly in two fish growth centres in the experimental centre of TapizaFushe Kruja and the Economy of Klos. For specific studies tests fish are taken in the Catchment of Tapiza, the Artificial Lake of Tirana, Shkodra Lakes, Ohrid, and Economy of Lin. Method of parasitological control was performed with check up of fish body surface, brachial, ruminate tract, abdominal cavity and surface of internal organs. Check ups showed that carp is the most affected type by parasites with 35.13% of the species of found parasites. Bolt and eel comprise respectively 18.9% and 13.5% of the total number of species. Trout “rainbow”, pied head fish had the smallest number of parasites found. The type composition of parasites is poorer when the host is held in administered systems than in natural basins. The parasitic-fauna of cultivated fishes contains more types that are characterized by the direct development while parasitic-fauna of wild fishes contains many species that have complex cycles of development. As conclusion the fishes with phyto-phage food regimen were almost not affected by the gastrointestinal parasites. This fact is related to their alimentary behaviours. Key words: Fishes, Quality, Parasitic-fauna, Administered systems, Natural basins.

105

FOOD QUALITY AND SAFETY

IV


IMPLEMENTATION AND MICROBIOLOGICAL VERIFICATION OF HACCP SYSTEM IN SLAUGHTERHOUSES FOR SMALL RUMINANTS IN BULGARIA Fejzulla Fejzullah1, Hristo Daskalov2* 1

State University of Tetovo, Ilinden bb, 1200 Tetovo, Macedonia National Diagnostic and Research Veterinary Institute, BFSA, Pencho Slaveikov 15, 1606 Sofia, Bulgaria

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Abstract Regulation (EC) 852/2004 covers general hygiene procedures for food at all stages of the production process, from primary production to sale to the EU consumer (so-called “fromfarm-to-fork approach”). The requirements of Commission Regulation (EC) 2073:2005 laying down in chapter 2 - “Process hygiene criteria” validated and verified practical application of HACCP system. In two slaughter facilities were taken swab samples from 48 lamb carcasses during all four seasons from May 2008 to April 2009. The swab samples from 5 different areas on the carcass (outer surface of the thigh; outer surface of the chest bone; the middle of the neck; the middle part of the chest’s outer surface; the internal most distal part of the chest cavity) were taken with sterile tampons Peptone water (buffered) Merckotube® (Merck). The determination of total viable counts (TVC) was done in accordance with EN ISO 4833. The number of representatives of Enterobacteriaceae family in cfu/mL was established in accordance with ISO 21528-2 and Salmonella presence according EN/ISO 6579. Data were statistically processed. Faecal contamination was pointed as the most important critical control point (CCP). TVC was higher during the summer and autumn, especially in samples from the high-capacity slaughterhouse (> 6 log10 cfu/cm2). During the colder period of the year there were lower average TVC values (4.09 and 4.32 log10 cfu/cm2) in the smaller and larger slaughterhouse, respectively. The values of the Enterobacteriaceae family microbial counts in the smaller slaughterhouse varied between 1.30 in the spring and 3.18 log10 cfu/cm2 in the winter. At the high-capacity slaughterhouse, the variation was greater - from 1.27 in the winter to 6.05 in the autumn. Salmonella spp. presence was found in samples in one single lamb carcass. The implementation and functioning of HACCP system is not just a formal act but an active system facilitating the production of quality and safe meat from small ruminants. The current results indicate that the self-control system and HACCP system in the examined facilities does not guarantee completely the fulfilment of the hygiene requirements laying down in Regulation (EC) 852:2004 and Regulation (EC) 2073:2005. Key words: HACCP, Lamb, Hygiene criteria, Salmonella.

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PREVALENCE OF LISTERIA MONOCYTOGENES IN READY-TO-EAT FOODS IN BULGARIA Eva Gyurova1, Gergana Krumova-Vulcheva1, Hristo Daskalov1*, Yordan Gogov1 1

National Diagnostic and Research Veterinary Institute, BFSA, 1606 Sofia, Bulgaria *


Abstract Listeria monocytogenes is a widespread foodborne pathogen, which is able to grow and survive even at refrigeration temperatures, in vacuum-packed food and in modified atmosphere. It is also often found as an environmental contaminant in food processing plants. Important sources of L. monocytogenes are different ready-to-eat (RTE) products with a long shelf life. RTE are also known as products which support the growth of L. monocytogenes. The microbiological criteria for L. monocytogenes in foodstuffs are specified in Commission Regulation (EC) No 2073/2005. For RTE foods which are able to support the growth of the pathogen, absence in 25 g of the product is required at the end of the production, if the manufacturer is not able to prove that the bacterial counts in the product will not exceed the limit of 100 cfu/g throughout the shelf life. During the period from 01.05.2011 to 30.04.2012, in Bulgaria a program for monitoring the prevalence of L. monocytogenes was performed. The monitoring involved three categories of RTE foods - gravad and smoked fish, soft and semi-soft cheeses and heat-treated meat products. The monitoring program was a part of the European baseline survey on the prevalence of Listeria monocytogenes in certain ready-to-eat foods at retail in the EU, 2010-2011 (Commission decision 2010/678/ЕС). A total of 367 samples were taken from three categories of RTE foods - packaged (not frozen) hot or cold smoked or gravad fish (2 × 122 samples, i.e. duplicates from the same batch), soft and semi-soft cheeses (63 samples) and packaged heat-treated meat products (60 samples). The samples were examined qualitatively according to ISO 11290 part 1:1996 and quantitatively according to ISO 11290 part 2:1998. From the fish products duplicate samples were taken and one of the samples was analysed within 24 h after arrival at the laboratory, whereas the other one was kept refrigerated at the temperature indicated on the label and was examined at the end of the shelf life. The meat products and the cheese samples were tested only at the end of the shelf life. The fish samples were also analysed for pH (according to ISO 2917:1999) and water activity (according to ISO 21807:2004) immediately after they had been received at the laboratory. L. monocytogenes was detected in 12.3% (15/122) of the fish samples analysed at the day of receiving and in 8.2% (10/122) of the samples at the end of the shelf life. The highest prevalence of L. monocytogenes was found in cold smoked fish and lower - in gravad and hot smoked fish. L. monocytogenes was not detected in any of the meat products and cheese samples. Levels of L. monocytogenes exceeding 100 cfu/g were found in three (2.5%) of the fish samples analysed at the day of receiving at the laboratory and 109


in one (0.8%) of the samples tested at the end of the shelf-life. The presented data were statistically processed by Student’s t-test. L. monocytogenes was found only in RTE fish products (15 isolates). The maximum level of 100 cfu/g was surpassed in only three of the cases. Key words: Listeria monocytogenes, Ready-to-use foods (RTE), European Baseline survey.

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OCCURRENCE OF AFLATOXINES IN RAW PEANUTS AND PEANUT PRODUCTS DETERMINED BY FLUOROMETRY AND LIQUID CHROMATOGRAPHY WITH FLUORESCENCE DETECTION Vesna Kostik1*, Boban Gorgievski1, Biljana Stojanovska-Dimzoska2, Biljana Bauer3 Institute of Public Health of Republic of Macedonia, 50 Divizija 6, 1000 Skopje, Republic of Macedonia 2 Food Institute, Faculty of Veterinary Medicine, Ss. Cyril and Methodius University, Lazar Pop Trajkov 5-7, 1000 Skopje, Republic of Macedonia 3 Institute of Pharmacognosy, Faculty of Pharmacy, Ss. Cyril and Methodius University, Vodnjanska 17, 1000 Skopje, Republic of Macedonia 1

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Abstract Aflatoxins are toxic secondary metabolites produced mostly by Aspergillus flavus and A. parasiticus. The International Agency for Research on Cancer (IARC) classified naturally occurring aflatoxin B1 as carcinogenic to humans (Group 1). Peanut has proved to be a good substrate for the growth of Aspergillus sp. and for the production of aflatoxins. Peanuts and peanut based products are considered as popular food among all age groups, especially peanut snacks and peanut flips. The main objective of this research was to quantify sum of total aflatoxines (AFB1 + AFB2+ AFG1+ AFG2) and the content of aflatoxin B1 (AFB1) in row peanuts and some peanut based products as: peanut snacks, peanut flips and peanut butter. For that purpose, thirty five samples of row peanut and peanut based products were analyzed. Determination of the content of sum of total aflatoxins was performed by fluorometery and the determination of AFB1 was performed by liquid chromatography with fluorescence detection. Immunoaffinity column clean-up was applied as a purification technique in both methods. The obtained results showed that in 20 row peanut samples (80%), sum of total aflatoxins was below maximum residue level (MRL) of 4 µg/kg for total aflatoxins. Five raw peanut samples had content of total aflatoxins over MRL, ranging from 5.5 - 10.2 µg/kg. Two samples of peanut snacks had maximum content of total aflatoxins of 15.8 µg/kg and 12.4 µg/kg, respectively, which was over the permitted MRL value. The content of total aflatoxins in all tested samples of peanut butter was found to be bellow permitted MRL value. Factors responsible for the high incidence of aflatoxin contamination of peanuts include poor agricultural practices during planting, harvesting, drying, transportation and storage of the product. Therefore, there is a need for permanent monitoring of the content of aflatoxins in peanut and peanut based products, which are present on the market. Key words: Peanut, Peanut based product, Aflatoxins (AFB1, AFB2, AFG1, AFG2), Fluorometery, Liquid chromatography, MRL. 111


EVALUATION OF CERTAIN ANTIBACTERIAL RESIDUES IN BOVINE MILK IN ALBANIA DURING THE PERIOD 2008-2013 Alma Emiri1*, Entela Treska2, Sonila Çoçoli3 Chemistry Department, Faculty of Natural Sciences, Tirana University, Bulevardi Zogu I, 1001 Tirana, Albania 2 University Hospital of Obstetrics and Gynaecology “Qeen Geraldine”, Bulevardi Zogu I, 1001 Tirana, Albania 3 Faculty of Veterinary Medicine, Agricultural University of Tirana, Kamez Koder, 1029 Tirana, Albania 1

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Abstract


Veterinary drugs are widely used in animal husbandry to prevent disease, cure animals, or to promote growth as feed additive. As a result of treatment and prevention of diseases in cows, residues of used veterinary drugs can be present in milk and their residues in milk may result in harmful effects on humans. The aim of this study was to investigate the presence of certain antibacterial residues in bovine milk samples from farms and internal markets in different regions of Albania, during the period 2008-2013. A total of 325 raw milk samples were analyzed for the presence of antibacterial, using High Performance Liquid Chromatography (Diode Array Detector). The analysis of 325 samples resulted in the identification of 8 positive cases of medical residues. 108 samples were examined for the presence of tetracycline and no residues were found. 217 milk samples were examined for sulphonamide, 8 of them were found to be positive, in range 130-254 µg kg-1. The study has shown that 2.5% of analyzed samples exceeded recommended maximum residue limit. To overcome or minimize the problems related to veterinary medical residues, regulatory authorities, responsible for public health, should take steps to avoid the presence of these residues in milk destined for human consumption, in order to provide food safety for the consumer. Key words: Veterinary drug, Antibacterial, Sulphonamide, Tetracycline, HPLC.

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DETERMINATION OF ARSENIC CONTENT IN DIFFERENT SPICES BY ATOMIC ABSORPTION SPECTROPHOTOMETRY Mirjana Đermanović1*, Dijana Jelić2, BIljana Lazić1, Nina Smoljanović2 Public Health Institute Republic of Srpska, Jovana Dučića 1, 78000 Banja Luka, Republic of Srpska 2 Pharmacy Department, Medical Faculty University of Banja Luka, Save Mrkalja 14, 78000 Banja Luka, Republic of Srpska 1

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Abstract Arsenic is a cytoplasmic toxin that affects all oxidative processes in the cell. Humans are exposed to arsenic and its compounds mostly through food consumption, since arsenic compounds are commonly found in plants due to the accumulation in agriculture land, and in food of animal origin (fish and shellfish) containing organic arsenic compounds. Arsenic is transported through the blood as dimetiarsenic acid which is formed by bounding arsenic for haemoglobin in red blood cells and a very small amount is bounded for plasma proteins. After resorption, arsenic accumulates in the liver, spleen, kidneys, lungs and gastrointestinal tract. Today, methods for arsenic determination in food are growing rapidly in order to prevent toxic effects on human organism. Samples were analyzed in the Sanitary Chemistry Laboratory of Public Health Institute, Republic of Srpska. Analysis of arsenic in the collected samples was performed by atomic absorption spectrophotometry, with hydride technique on an Agilent Technologies 240 AA atomic absorption spectrophotometer. All reagents were p.a. purity grade. All tests were performed in duplicate Arsenic content in investigated samples varied between 0.02 mg/kg to 0.5 mg/kg, average arsenic content value in all samples was 0.13 mg/kg. Obtained results are good comparing to maximum permitted levels for certain food contaminants. In all investigated samples arsenic content was below the maximum permitted amount and was in a good agreement with the established national legislation. Key words: Arsenic, Species, Atomic absorption spectrophotometry.

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INFLUENCE OF HEAT TREATMENT PROCESS ON THE ACCEPTABILITY OF PASTEURIZED BEETROOT Dragan P. Vujadinović1*, Božana V. Odžaković2, Radoslav D. Grujić1, Milija Perić3, Mirjan B. Pavlović4 Faculty of Technology, University of East Sarajevo, 74000 Zvornik, Karakaj bb, Bosnia and Herzegovina 2 Faculty of Technology, University of Banja Luka, Vojvode Stepe Stepanovića 73, 78 000 Banja Luka, Bosnia and Herzegovina 3 D.O.O. Sava Bijeljina, Raje Banjičića, 76300 Bijeljina, Bosnia and Herzegovina, 4 D.O.O Voćar, Glumine, 75400 Zvornik, Bosnia and Herzegovina 1

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Abstract Beetroot is a very important food in the diet of people, because it is a source of easily digestible, energy and valuable biological ingredients. Because of their structure and chemical composition it is one of the most complex foodstuffs. A heat-treated beet is defined as a food that is subject to a temperature, high enough to destroy microorganisms and to preserve all the nutrients. The aim of the study presented in this paper was to investigate the effect of the heat treatment by cooking on the properties of beetroot in the temperature range between 75 0C and 115 0C. In order to determine the optimal conditions for the implementation of various heat treatment procedures during the tests in this paper, beet processing was carried out at different temperatures range from 75 0C to 115 0C and different times of 40, 50, 60 minutes. Consequently, was followed the influence of heat treatment conditions (temperature / time) on the composition, rheological properties, microbiology, pH, color change (L*, a*, b*) and sensory characteristics during the development of the “pasteurized / sterilized” beet product. The texture of beet was determined instrumentally by using texturometer TA-HD Plus Texture Analyzer. Warner - Bratzler (WB) shear test and TPA test were determined for each temperature in the observed temperature range. Color is measured by the device (Minolta Chroma Meter CR-410) with 50mm scope of measurement and standard illumination for beet (D65), adjusted for the range of colors L *, a *, b * (CIE Lab). Sensory evaluation of the samples was done by trained evaluators. Sensory evaluation included: cross section, consistency, taste, smell and color of samples, marks were from 1 to 5. Worse property is assessed with grade 1, and the best with 5. The experiment was a completely randomized design with four replications. Data were subjected to analysis of variance (ANOVA) and means were separated by Duncan’s multiple range test at p < 0.05; p < 0.01; p < 0.001 significance level. This study has shown that the optimum time and temperature for processing of beetroot is 105 0C at 50 minutes. Samples of beetroot, processed under these conditions had the best softness, the most acceptable taste and color (sensory and instrumentally determined). Key words: Beetroot, Beetroot color, Cooking of beetroot. 114


HEALTH SAFETY ON PLASTIC MATERIALS THAT COME INTO CONTACT WITH FOOD - MIGRATION OF PRIMARY AROMATIC AMINES Evgenija Kiroska-Petreska1*, Shaban Memeti1, Vesna Kostic1 1

Institute of Public Health, 50 Divizija No. 6, 1000 Skopje, Republic of Macedonia *


Abstract Technological progress in the production of attractive food packing materials results in the introduction to the market of products containing a large variety of chemical substances. The occurrence of potentially toxic compounds in FCM may cause problems to health of consumers. The problem of the occurrence of primary aromatic amines (PAAs), exhibiting high toxicity to humans. Humans can be exposed PAAs by the usage of a variety of synthetic products which come in contact with food and food products. PAAs are suspected to be carcinogens, so inhalation, skin contact and ingestion are considered the main routes entering human organism. PAAs are mainly originated from synthetic azo dyes widely applied as colorants on plastics and also from the use of adhesives based on polyurethanes. The main objective of this work was determination of migration level of PAAs from plastic FCM in model solution of 3% acetic acid. Quantitative determination of sum of PAAs, expressed as aniline was made using spectrophotometric method based on diazotisation of PAAs and subsequent coupling of the obtained diazonium salts with N-(1-naphthyl) ethylenediamine dihydrochloride. Detection (DL) and quantification limit (QL) was 0,000715 mg/L and 0,002165 mg/L, respectively. Total tested amines for a period of 09.2011 – 06.2013 (in Laboratory testing for health safety of the items for general use in Institute for Public health of Repubic of Macedonia) were 1171 items of which 614 were plastic containers, plastic utensils and plastic items that come in direct contact with food. From tested samples about PAAs expressed as aniline, only 6 sets which coming in contact with food exceeded DL = 0.01 mg/kg. The occurrence of potentially toxic compounds, like PAAs in FCM may cause problems to health of consumers. This is the reason why increased sanitary inspections should be enforced at the market, especially for kitchen utensils that are made in China. Key words: Food-packing materials, Children toys, Primary aromatic amines (PAAs), Migration, Health safety.

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PROPERTIES OF CORN GRITS EXTRUDATES WITH ADDITION OF CHICKPEA FLOUR Antun Jozinović1*, Drago Šubarić1, Đurđica Ačkar1, Jurislav Babić1, Borislav Miličević1, Midhat Jašić2 Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, Franje Kuhača 20, 31 000 Osijek, Croatia 2 Faculty of Technology, University of Tuzla, Univerzitetska 8, 75 000 Tuzla, Bosnia and Herzegovina 1

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Abstract Extrusion is a significant process in food industry, where corn grits is often used as main raw material to which various types of flours can be added to increase nutrition value and to improve physicochemical properties. Chickpea (Cicer arietinum L.) is one of the world’s most important grain legumes because it is a valuable source of protein, minerals and vitamins, and plays a very important role in human diets in many areas of the world. The aim of this study was to determine the effect of chickpea flour addition (5%, 10% and 15%) on properties of corn grits extrudates. Samples with 15% of moisture content were extruded in the laboratory single screw extruder at temperature profile 135/170/170 0C, using a screw with compression ratio 4:1 and die with 4 mm diameter. Obtained extrudates were air-dried, and physical and rheological properties were determined. Expansion ratio (ER) was determined according to Brnčić et al. [1]; Bulk density (BD) was calculated according to the method of Alvarez-Martinez et al. [2]; Texture properties of extrudates were determined by texture analyzer TA.XT2Plus; Pasting properties were measured using a Micro Visco-Analyser; Colour was measured using Chroma Meter CR-300 in CIE-Lab and CIE-LCh colour spaces. The obtained results showed that addition of chickpea flour to corn grits resulted in increase of expansion ratio (ER) and fracturability, whereas bulk density (BD) and hardness of extrudates decreased. Addition of chickpea flour and extrusion process resulted in significant colour change, where the total colour change (ΔE) increased proportionally to chickpea level, with more pronounced change in extruded products. After extrusion process, peak, hot and cold viscosities were decreased in all samples, and the extruded samples were less prone to retrogradation. Key words: Extrusion, Corn grits, Chickpea flour. References: [1] Brnčić M., Ježek D., Rimac Brnčić S., Bosiljkov T., Tripalo B. (2008). Utjecaj dodatka koncentrata proteina sirutke na teksturalna svojstva izravno ekspandiranog kukuruznog ekstrudata. Mljekarstvo, 58(2), pp. 131 - 149. [2] Alvarez-Martinez L., Kondury K. P., Karper J. M. (1988). A general model for expansion of extruded products. Journal of Food Science, 53, pp. 609 - 615. 116


CONTRIBUTION FOR PHYSICAL CHARACTERIZATION OF AROMATIC RICE Paula Correia1,2*, Mariana Alves1, Diogo Lemos3, Raquel Guiné1,2 Departamento Indústrias Alimentares - Escola Superior Agrária de Viseu, Viseu, Quinta da Alagoa, Estrada de Nelas, 3500-606 Viseu, Portugal 2 CI&DETS - Instituto Politécnico de Viseu, Av. Cor. José Maria Vale de Andrade, Campus Politécnico, 3504 - 510 Viseu, Portugal 3 NOVARROZ - PRODUTOS ALIMENTARES, S.A., Rua da Moura, 43, Adaes, 3720 - 581 UL, Oliveira de Azemeis, Portugal 1

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Abstract Rice is consumed mainly as whole grain, and quality considerations are much more important than for any other food crop. Rice grain quality preference varies from country to country and among regions. Nowadays, aromatic rice varieties are playing a vital role in global rice trading, and also in Portugal. The economic value of rice depends on its cooking and processing quality, such us water uptake ratio, cooking time and texture properties. Three types of aromatic rice were collected and analysed for biometry characteristics, cooking time, water absorption, and texture properties. The rice grains were collected from the Portuguese trade market. Biometric characteristics of all rice grains were evaluated by S21 (LKL) and C-300 (Kett) colorimeter. The rice flour gels texture was performed by a TPA (texture profile analysis), giving information about adhesiveness, chewiness, gumminess, hardness, resilience and cohesiveness. The extrusion force was also determined according to ISO 11747:2012. Rice samples are commercially classified as long grains B type, because they presented a length higher than 6 mm and the ratio length/ width higher than 3. The samples presented a high degree of whiteness, with a strictly relationship between the total and vitrea whiteness (r2 = 0.95). The cooking time varied from 12 to 17 minutes and these properties was strongly related with water uptake (from 155.7 - 209.1 g). Generally, aromatic rice cultivars presented different textural properties. Aromatic rice samples are different for hardness, adhesiveness, gumminess, resilience, and extrusion force. From the results obtained it was concluded that the studied aromatic rice cultivars presented different physical properties, mainly the cooking time, water uptake and texture. These differences could be a commercial advantage considering the consumer point of view, because the enterprise could provide specific aromatic rice in order to attend different consumer targets. Key words: Aromatic rice, Biometric characteristics, Cooking time, Water absorption, Texture.

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MICROBIAL OMICS FOR FOOD SAFETY Djuro Josic1,2*, Dajana Gaso Sokac3, Martina Srajer Gajdosik3, James Clifton4 Department of Biotechnology, University of Rijeka, Radmile Matejcic 2, 51000 Rijeka, Croatia 2 Warren Alpert Medical School, Brown University, Providence RI, USA, 3 Department of Chemistry, J.J. Strossmayer University, Cara Hadrijana 8/A, 31000 Osijek, Croatia, 4 Department of Pharmacology, Physiology and Biotechnology, Brown University, Richmond Street 222, 02903 Providence, RI, USA 1

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Abstract Fungi, bacteria and other organisms secrete into the extracellular environment numerous compounds that are required for their survival. The secreted components can be scrutinized by proteomic and other “omic” tools. Many of these secretion systems are involved in pathogenic processes and indicate mechanisms of pathogenesis and could as well be of great interest for the applications in food technology and biotechnology. Further improvements in “omic” strategies and techniques will enable studies of pathogen secretomes in order to build data sets of proteins and other metabolites. Network of these components will lead to the increased understanding of interactions between the host and pathogen. The identification of proteins and small molecules that are produced by a still unknown pathogen will be the first step on the way of detection of food borne diseases. We investigated the Gram positive Bacillus subtilis and Listeria monocytogenes, as well as the Gram negative Escherichia coli and Yersinia enterocolitica. Changes of proteome in these bacteria grown under stress conditions were identified. By the application of a new method for sample preparation, followed by LC–MS/MS, both characterization and comparison of proteomes of these food pathogens were achieved. It was shown in all investigated bacteria that some of the proteins of key importance for protein turnover and metabolism are down regulated. Some stress proteins involved in protein folding and degradation were up regulated. Most of both up and down regulated proteins belong to the group of proteins with high abundance. Flagellin is the only protein of lower abundance that is down regulated in two strains, B. subtilis and E. coli. Presented results give better view into the proteome of food pathogens, and pave the way for further investigation of their virulence, pathogenicity and detection of biomarkers for tracing the ways and sources of microbial food contamination. Key words: Food microbial safety, Foodomics, Sample preparation, Mass spectrometry.

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POST-PORTEM MIGRATION OF ANISAKIS SPP. LARVAE FROM VISCERA INTO MUSCLE OF EURPEAN ANCHOVY (ENGRAULIS ENCRASICOLUS L.) STORED AT 0, 4 AND 22 0C Vida Šimat1*, Jelena Miletić1, Tanja Bogdanović2, Vedran Poljak3, Maja Krželj1, Marijana Blažić4 Department of marine studies, University of Split, Livanjska 5/3, 21000 Split, Croatia 2 Croatian Veterinary Instutute, Regional Veterinary Laboratory, Poljička cesta 33, 21000 Split, Croatia 3 Croatian National Institute of Public Health, Rockefellerova 7, 10000 Zagreb, Croatia 4 Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000 Karlovac, Croatia 1

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Abstract Accidental ingestion of nematode larvae from genus Anisakis Dujardin, 1845, have been identified to cause a variety of health problems form allergic responses (hypersensitivity reactions to Anisakis spp. allergens) to anisakidosis (gastric or intestinal infections by live larvae). The occurrence of some Anisakis spp. larvae in the musculature of different fish species is inevitable; however contradictory reports have been published regarding postmortem migration of nematode larvae from viscera to fillet and it is yet unknown what triggers the migration. It is believed that this migration occurs in fatty fish after elongated storage when the deterioration of viscera has already begun. In this study, the post-mortem migration of Anisakis spp. larvae in anchovy stored at different temperatures was monitored, and the obtained results were correlated to sensory evaluation. Anchovies were stored at 0, 4 and 22 0C, and its viscera (visual inspection) and fillets (artificial enzymatic digestion procedure) were inspected for nematode larvae at specific time intervals. The migration of larvae was observed in samples stored at 0 and 4 0C, on fifth and third day of storage, respectively. On day seven of storage nematode prevalence (%) in the muscle rose from zero to 9.50 (at 0 0C) and to 23.10 (at 4 0C). In anchovies stored at 22 0C no post-mortem migration was observed after four days of storage regardless of advanced spoilage process observed. These findings showed that post-mortem migration is postponed at 0 0C thus emphasize the importance of adequate storage temperatures. Key words: Anisakis, Post-mortem migration, Biogenic amines, Anchovy, Parasite infection, Storage temperature.

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VARIATIONS IN QUALITY PARAMETERS OF SEA-BASS (DICENTRARCHUS LABRAX) AND SEA-BREAM (SPARUS AURATA) FARMED IN THE ADRIATIC SEA REGION Jelka Pleadin1*, Marinko Petrović2, Snježana Zrnčić3, Ana Vulić1, Dražen Oraić3, Dragan Kovačević4 Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska 143, 10 000 Zagreb, Croatia 2 Food Control Center, Faculty of Food Technology and Biotechnology, University of Zagreb, Jagićeva 31, 10 000 Zagreb, Croatia 3 Laboratory for Fish Pathology, Croatian Veterinary Institute, Savska 143, 10 000 Zagreb, Croatia 4 Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31 000 Osijek, Croatia 1

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Abstract The aim of the study was to investigate quality parameters of European sea-bass (Dicentrarchus labrax) and sea-bream (Sparus aurata) as some of the most important finfish species cultivated in the Mediterranean region, widely consumed in this part of Europe. Fish sampling was carried out throughout a two-year period, varying thereby the sampling season and farming location (within the Croatian state territory of the Adriatic Sea region). In total, 90 fish per species were analysed for their basic chemical parameters, mineral content and fatty acid composition using standard analytical methods and statistical analysis was performed with a statistical significance set at 95%. The results of the study pointed towards seasonal variations in total fat content found in edible parts of both fish species, with its minimum values observed in late spring and its maximum values observed in early autumn. The inter-species comparison of fish fat content determined in the same sampling period revealed the total fat content of seabream to be significantly (p < 0.05) higher than that of sea-bass. The sampling season was observed to significantly impact sea-bass’s moisture, fat and crude protein content, as well as sea-bream’s moisture and fat content. The farming site failed to exhibit any significant impact on quality parameters and mineral composition of either species under study (p > 0.05). Fatty acid composition was shown to be influenced both by the sampling season and the farming location and to be dependent on the feeding strategy. Since fish is promoted as a valuable source of n-3 fatty acids, efforts should be made to properly tailor its lipid quality, basically relying on dietary adjustments so as to optimise fat deposition and fatty acid profile. Key words: Sea-bass, Sea-bream, Chemical parameters, Minerals, Fatty acids, Sampling seasons, Farming location. 120


INFLUENCE OF SURFACE MOULDS ON THE CONCENTRATION OF OCHRATOXIN A IN “SLAVONSKI KULEN” DURING THE RIPENING PERIOD Dragan Kovačević1*, Jelka Pleadin2, Krešimir Mastanjević1, Darja Sokolić-Mihalak3 1

Department of Food Technology, Faculty of Food Technology, Josip Juraj Strossmayer University of Osijek, Kuhačeva 20, 31 000 Osijek, Croatia 2 Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska 143, 10 000 Zagreb, Croatia 3 Croatian Food Agency, I. Gundulića 36b, 31 000 Osijek, Croatia *


Abstract Ochratoxin A (OTA) is a mycotoxin that represents a secondary metabolite of moulds of Aspergillus and Penicillium genera. In traditional Croatian fermented sausage “Slavonski Kulen”, OTA may be present due to natural contamination of animal feed and consequently pork meat used as a raw material or is produced by certain moulds of Aspergillus and Penicillium genera, which may spontaneously grow on the surface of “Slavonski Kulen” during its long ripening. The mould growth is additionally facilitated by high humidity and temperature fluctuations witnessed during traditional production in rural households. In this study, the influence of surface contamination with Aspergillus spp. and Penicillium spp. on 22 samples of “Slavonski Kulen” (isolated and identified using classical microbiological methods) was investigated during a three-month ripening period (T = 15 - 17 0C , Rh = 75 80% v = 0.05 - 0.1 m s-1). The point of interest was the diffusion and concentration of OTA in different layers of “Slavonski Kulen” (at 0, 2, 4 cm and the centre). The concentration of OTA and physico-chemical properties of the study samples (both raw materials used for the preparation of “Slavonski Kulen” and samples of the final product) were determined using ELISA, HPLC-FD method and standard analytical methods every 30 days during the three-month ripening period. OTA concentrations found in raw materials (meat, back fat, additives and spices) were below the limit of detection of the analytical method applied (< 0.3 mg kg-1). Spontaneous mould surface contamination seen during the three-month ripening period did not statistically significant affect (P > 0.05) OTA concentrations in any of the layers specified above. The results suggest that OTA contamination of “Slavonski Kulen” should primarily be attributed to raw materials or pork contaminated through animal feed. Key words: Ochratoxin A (OTA), Surface mould contamination, Fermented sausage “Slavonski Kulen”.

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RELATIONSHEP BETWEEN PHISICAL AND CHEMICAL QUALITY PARAMETERS IN BARLEY Sanja Oručević1*, Asima Begić-Akagić1, Nermina Spaho1, Drena Gadžo1, Teofil Gavrić1, Munevera Begić1, Amela Bulbulušić1 1

Faculty of agriculture and food sciences, University of Sarajevo, Zmaja od Bosne 8, 71000 Sarajevo, Bosnia and Herzegovina *


Abstract Barley belongs to the group of crops with high energy and nutritional value arising from a high content of biologically valuable proteins, high portion of lipids compared to other cereals and from significant levels of vitamins and minerals. As composition and physical characteristics of barley have large influences on the processing properties and product quality the main goal of this paper was to investigate correlations between physical and chemical parameters of three samples of poly-rowed, winter crop barley (Hordeum sativum) for human food. A Principal Componente Analysis - PCA was applied on the set of twelve variables (7 chemical and 5 physical properties) with the aim of interpreting relationship between samples and to find correlations between physical and chemical quality parameters. The number of principal components (PC) was obtained on the basis previously standardized the data from Pearson correlation matrix. The first two PC accounted for 100% of the total data variance. The first PC is closely related to test weight, 1000 kernel weight, fat content, roundness, single kernel surface area and acidity degree. On the other hand, protein content, pH value, antioxidant activity, ash and total phenol (TP) content are related to the second PC. The highest correlation coefficient was found between ash content and TP content and antioxidant activity. The following correlations between chemical and physical barley properties were found: test weight and roundness were in high correlation with TP content. Otherwise, 1000 kernel weight, single kernel volume and surface area were in high correlation with fat content. Key words: Barley, Physical and chemical quality.

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VENDING: FOOD SAFETY EVALUATION THROUGH MODELS OF HYGIENE ASSESSMENT SYSTEM AND CHECKLIST António Raposo1*, Conrado Carrascosa2, Rafael Millán2, Esther Sanjuán2, José Raduán Jaber3, Esteban Pérez2 Centro de Investigação Interdisciplinar Egas Moniz, CiiEM, Instituto Superior de Ciências da Saúde Egas Moniz, ISCSEM, Quinta da Granja, Monte de Caparica, 2829-511 Caparica, Portugal 2 Department of Animal Pathology and Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Las Palmas, Spain 3 Department of Morphology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, Trasmontaña s/n, 35413 Arucas, Las Palmas, Spain. 1

*


Abstract The importance of food safety has gained increased emphasis in contemporary societies, both by consumers and food industries. Taking into account the expansion experienced by the vending industry and being Spain a European power in this sector, has proved of great interest to conduct a study aimed focused on evaluating the hygienic-sanitary state of the vending machines located in different areas of the island Gran Canaria, Spain, including all vending machines present on university campus. To carry out this study, it was designed a specific hygiene assessment system model for the different types of vending machines, as well as for the evaluation of food handlers responsible for shipping and replacement foods in vending machines. A parallel checklist model to complement hygienic-sanitary evaluation of each type of vending machine was also prepared. Numerical variables were summarized in medians and interquartile ranges and categorical in frequencies and percentages. For each food handler, the average total score of the assigned machines was obtained. Spearman correlations of this average with the average grade of the food handler were then obtained. Percentages were compared with the t-test as appropriate chi-square or Fisher’s exact test, means with the t-test and medians with the Wilcoxon test for independent data. Of the total assessed vending machines (338), 96% exceeded the limits set in hygienicsanitary terms according to the hygiene assessment system model. Regarding food handlers responsible for shipping and replacement of food, the hygiene assessment system applied demonstrated that on the items regarding the location of machines and personal responsible for replacement/transportation of food, score was high, P50 = 17/20 and P50 = 35.5/40 respectively. However, it has not been possible to establish a statistically significant correlation between hygienic-sanitary statuses of the machines to the assessment of food handlers (p > 0.05).

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The checklist evaluation model revealed a hygienic-sanitary heightened state of all types of vending machines evaluated, and the hot drinks vending machines were the best punctuated in their specific aspects. Key words: Hygiene Assessment System, Checklist, Vending machines, Gran Canaria.

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ASSESSMENT OF AFLATOXIN M1 IN MATERNAL BREAST MILK IN EASTERN TURKEY Meryem Atasever1, Yeliz Yildirim2*, Mustafa Atasever1, Ayhan Tastekin3 Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Atatürk University, Erzurum, Turkey 2 Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Erciyes University, Kayseri, Turkey 3 Division of Neonatology, Department of Child Health, Faculty of Medicine, Istanbul Modipol University, Istanbul, Turkey 1

*


Abstract Breastfeeding may be considered as a risk factor for aflatoxin M1 (AFM1) exposure in early infancy. Hence, AFM1 levels in maternal breast milk (MBM) and the correlation between mouldy cheese consumption of lactating mothers and infant exposure to AFM1 were investigated in this study. MBM samples from 73 lactating women randomly selected in hospitals located in Eastern Turkey were analysed for the presence of AFM1 using competitive ELISA. Out of 73 lactating mothers, 44 of them had the habit of cheese consumption (at least once a week), while remaining 29 had no such habit. The statistical analyses were performed by the Mstat Statistical Programme. AFM1 was detected in MBM of 18 out of 73 samples (24.6%); 12 MBM of 44 lactating mothers with mouldy cheese consumption habit (27.2%) and 6 MBM of 29 mothers with no such habit (20.6%) with the range of 1.3 - 6.0 ng/L. None of the samples exceeded the limit set by EU and Turkish legislations. Mouldy cheese consumption habit of lactating mothers exhibited no significant correlation with the presence of AFM1 in their milk (p > 0.05). The results indicated that the relative risk of infant AFM1 exposure via MBM of mouldy cheese consuming mother was not higher than MBM of mothers with no such habit. Key words: Aflatoxin M1, Maternal breast milk, ELISA, Mouldy cheese consumption.

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APPLICATION OF THE HACCP SYSTEM ON THE LINEAGE OF PRODUCTION OF SHVARCVALD CHERRY ICE CREAM Aleksandar Saveski1*, Tatjana Kalevska1, Dragan Damjanovski1, Valentina Pavlova1, Viktorija Stamatovska1 Faculty of Technology and technical sciences Veles, University St. Kliment Ohridski - Bitola, 1400 Veles, Republic of Macedonia 1

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Abstract The implementation of the HACCP system in the Republic of Macedonia is a legislative regulation for all food operators which allow marketing high quality and clinically safe products. The purpose of this paper is to present the implementation and application of HACCP system on the production line for family packing ice cream Schwarzwald cherry in the factory- Milina in Prilep. The implementation and application of the HACCP system is showed in the documentation for the system, starting from the decision to form the HACCP team, product description, diagram flow, danger analysis and to determine the critical control points. By using the decision tree with logical analysis in two phases of the production process of the Schwarzwald cherry ice cream (pasteurization and storage and conservation in the compartments for the finished product) the critical control points (CCP) have been determined. For each of the CCPs a HACCP plan is made which sums the analysis results and the preview of the dangers, critical limits, monitoring, correctional measures, verification of HACCP records. By using the HACCP system and efficient enforcement of the control and record measures, the safety and quality of the Schwarzwald cherry ice cream have been improved. Key words: Quality, Safety, Implementation, HACCP system, Critical control points, Ice cream.

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EFFECT OF CULTIVAR AND GEOGRAPHICAL REGION ON QUALITY PARAMETERS OF FRESH JUICES FROM SOUR CHERRY AND MARASCA SOUR CHERRY Maja Repajić1*, Ivana Lacković1, Branka Levaj1 1

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia *


Abstract Sour cherry Marasca (Prunus cerasus var. marasca) is particularly valuable fruit species from Dalmatian region (Croatia) that differs from other sour cherries with smaller fruit, higher dry matter content, pronounced flavour, darker colour and higher bioactive compounds content. Sour cherries can be processed into fresh juice but cultivar differences and growing area may affect on their quality. Therefore, the aim of this study was to investigate the effect of cultivar and geographical region on quality parameters of sour cherry and Marasca sour cherry fresh juices. Sour cherries were harvested in 2011 and kept at -18 0C till juice production. Juice was produced in juice extractor. 14 juices were produced from 7 cultivars/ecotypes grown in two different regions (Osijek and Zadar). In all samples soluble dry matter, pH value and total acidity were determined. Colour parameters were measured with colorimetric CIELAB method. All results were statistically analyzed using ANOVA. Influence of growing in Zadar was greater on soluble dry matter of Marasca ecotypes than the others cultivars. The slightest influence of growing area was on soluble dry matter of Rexelle, Heimann and Kelleris. However, soluble dry matters of all cultivars were significantly higher in Zadar than in Osijek. Maraska had the highest soluble dry matter content (23.0531.00%) and the highest total acidity (1.76-2.44%) in both areas. In all Zadar samples pH value was higher and total acidity was significantly lower than in Osijek. Cultivar or growing area did not have significant influence on colour parameters. Key words: Sour cherry, Juice, Quality, Colour.

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THE EFFECT OF ALTITUDE ON QUALITY OF THREE TYPES OF HONEY FROM CENTRAL SERBIA Goran Jevtić1*, Bojan Anđelković1, Jordan Marković1, Snežana Anđelković1, Nebojsa Nedić2 1

Institute for forage crops, Kruševac, 37251 Globoder, Serbia 2 Faculty of agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun, Serbia *


Abstract Natural honey is the most complete sustenance of the highest quality both for honey bees and for human diet. Besides the carbohydrate components, honey contains many other substances that are important in human nutrition. The acacia, meadow and forest honey from the territory of Central Serbia were analysed. The parameters of honey quality (ash, water, acidity, total and reducing sugars, sucrose and diastase activity) were determined according to the methods of the Rulebook on the quality of honey (Sl. SCG, 2003). Total nitrogen was determined using micro-Kjeldahl method and other macro and micro elements were determined by atomic absorption spectroscopy AAS method. In acacia honey, altitude increase has led to reduction in the amount of sugar and water, and increase in acidity and mineral content. The altitude increase had significantly greater impact on the quality parameters of meadow honey. With altitude increasing, the amount of minerals and water also increased, and sugar and sucrose content decreased. The amount of all analyzed macro and micro elements in the meadow honey increased with the altitude increase, except for zinc. Forest honey from mountain areas had the highest amount of ash and minimum values for other observed characteristics so that, when it comes to altitude, it behaved similar to false acacia honey. With this type of honey, all minerals reached their maximum in the mountainous area, and then their values decreased, except for zinc, which there is the least in the samples from hilly region, and the most in the samples from lowland areas. In total, major differences in the parameters of quality and quantity of macro and micro elements are obtained between different types of honey than the differences obtained under the same types of honey from different altitudes. All analyzed honeys satisfy the conditions prescribed by the Rulebook on the quality of honey in Serbia and Directives of honey in the European Union. Deviation exists in one sample of meadow and one sample of forest honey which had a slightly higher acidity than prescribed. Key words: Honey, altitude, Central Serbia, Quality, Macro and micro elements.

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QUALITY OF EXPRESS HONEY BASED ON DIFFERENT HONEY BEE NUTRITION Bojan Anđelković1*, Goran Jevtić1, Jordan Marković1, Tanja Vasić1, Mića Mladenović2 1

Institute for forage crops, Kruševac, 37251 Globoder, Serbia 2 Faculty of agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun, Serbia *


Abstract The express honey is a type of honey obtained by feeding honey bees artificially, trough feeders or by direct injecting the syrups into combs. Depending on what type of feed is used, express honey can have varying taste, consistence, smell, color and quality. Honey bee colonies were fed trough feeders with natural mixed honey, sugar syrup, fruit syrup and with syrup with skimmed, fat free milk. Express honey was extracted from those colonies and submitted for chemical analyses along with natural false acacia (Robinia pseudoacacia) honey and natural honeydew. Studied parameters were ash, acidity, diastase activity and reducing sugars. These parameters were determined by the methods prescribed in the Rulebook on the quality of honey (Sl. SCG, 2003). The highest amount of ash was determined in express honey derived from syrup with milk, while the lowest was in false acacia honey. The highest content of sugars was, also, found in express honey from syrup with milk, which also shown the highest acidity. The lowest acidity was determined in natural false acacia honey. Express honey can be considered as the substitute for natural honey, both in honey bee diet and in human nutrition, which leads to conclusion that it is important to determine the best way of its production. Key words: Express honey, Milk, Fruit syrup, Quality.

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THE CHARACTERISTICS OF DURABLE BAKERY PRODUCTS - RUSKS WITH ADITION OF MILLET (PANICUM MILIACEUM L.) Dajana Poleksić1, Jelena Raković2, Mirjana Demin3, Vladislav Rac3, Smiljana Raičević4, Bojana Filipčev5, Vesna Rakić3* Aleksandrija Company, “Aleksandrija Komerc” D.O.O. Železnička bb, 21238 Čurug, Serbia 2 Faculty of Physical Chemistry, University of Belgrade, Studentski trg 12, 11000 Beograd, Serbia 3 Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun, Serbia 4 Centre for Food Analysis, Zmaja od Noaja 11, 11000 Beograd, Serbia 5 Institute of Food Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia 1

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Abstract In recent years, there is an increasing interest on millet’s functional characteristics and on the characteristics of bakery products containing millet. Here, durable bakery products - rusks were prepared from wheat flour type 400 and either millet grains or millet flour: in rusk dough, wheat flour was replaced by either 10, 20 or 30% wt. of millet flour; or by either 10, 20 or 30% wt. steamed whole millet grains. Rusk made just from wheat flour type 400 was taken as a control sample. The obtained products were characterised in terms of their chemical composition, rheological, textural and sensory characteristics. Raw materials and all rusks have been chemically analysed on moisture, ash, protein and total dietary fibre contents, using standard (AOAC or ISO) methods. Contents of the main minerals: calcium, iron, magnesium, potassium, sodium, zinc and copper were analysed by atomic absorption spectroscopy, after microwave digestion. Cardiograph and extensograph were used for studying the rheological characteristics of the wheat flour and dough. Generally, addition of millet flour/steamed grains caused a decrease in dough strength. Steamed millet grain addition has lower effect on dough extensibility which led to a more favourable resistance to extensibility ratio, while millet flour addition had only slight effect on dough resistance. A consistent decrease in water absorption and dough development time, accompanied with increased dough softening over increased millet doses was found. Rusk with millet flour tended to be more fragile and less hard, especially at 30% supplementation level. Increased fracturability and lower hardness was observed in rusks made from steamed millet grains. SEM analysis enabled important information on microstructure: it was possible to distinguish polygonal millet starch granules embedded in wheat starch and protein matrix.

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The data on sensory characteristics of rusks showed that addition of millet changed the sensory scores of biscuits significantly. Key words: Millet, Durable bakery products, Rusk, Texture, Scanning electron microscopy (SEM), Rheological characteristics, Microstructure.

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QUALITY OF THE WASTEWATER FROM MEAT INDUSTRY IN SERBIA Maja Milanović1, Nevena Grujić Letić1, Jelena Radonić2*, Mirjana Vojinović Miloradov2, Dragana Četojević Simin3, Nataša Milić1 Department of Pharmacy, Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia 2 Department of Environmental Engineering and Occupational Safety and Health, Faculty of Technical Sciences, University of Novi Sad, Trg Dositeja Obradovića 6, 21000 Novi Sad, Serbia 3 Oncology Institute of Vojvodina, Faculty of Medicine, University of Novi Sad, Dr Goldmana 4, 21204 Sremska Kamenica, Serbia 1

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Abstract Serbia, as a developing country and a candidate to become a member of the European Union, is in the implementation process of the European Water Framework Directive (WFD) whose major goal is to secure a “good chemical and ecological status” of the rivers and lakes by 2015. Beside the potential influence of the quality of surface waters, groundwater and ultimately drinking waters, monitoring of the physico-chemical quality of the wastewater from meat industry is required. Mostly very scarce treatment of wastewater is applied in slaughterhouses in Serbia and according to that the aim of the research was to evaluate the quality of the wastewater from meat industry. Samples from four representative meat companies on the territory of Serbia were collected and analyzed three times during the 2013. Laboratory examinations were conducted according to the standardized national and European methodology for water, the Serbian Water Law and the National Regulation related to the limit of emission of pollutants into the water and deadlines for their achievement. Beside the basic physico-chemical parameters chromium (VI), phenols, nonionic and ionic surfactants and fats and oils were examined. The high concentrations of fats and oils in samples were expected. Only in the sample of the wastewater after the treatment they were below 20 mg/L. Chromium (VI) was not detected during the campaign and the total phenols were in the permitted limits. The high content of anionic surfactants in samples (48 - 124 mg/L) causes the serious concern while non-ionic surfactants were below the limit. Anionic surfactants are widespread in the cleaning products so periodically monitoring of the status of the wastewater is necessary as well as the implementation of the advanced wastewater treatment plants. ACKNOWLEDGEMENT: This research has been financially supported by Ministry of Education, Science and Technological Development, Republic of Serbia (III46009). Key words: Wastewater, Meat industry, Water quality.

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FRESH CHEESE CONTAMINATED BY NICKEL Conrado Carrascosa1*, António Raposo2, Rafael Millán1, Esteban Pérez1, José Raduán Jaber3, Esther Sanjuán1 Department of Animal Pathology, Animal Production, Bromatology and Food Technology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, 35413 Arucas, Las Palmas, Spain 2 Centro de Investigação Interdisciplinar Egas Moniz, CiiEM, Instituto Superior de Ciências da Sa ude Egas Moniz, ISCSEM, Quinta da Granja, Monte de Caparica, 2829-511 Caparica, Portugal 3 Department of Morphology, Faculty of Veterinary, Universidad de Las Palmas de Gran Canaria, 35413 Arucas, Las Palmas, Spain 1

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Abstract Heavy metals Cd, Cr, Mn, Ni and V contents were determined in a fresh cheese from a cheese farm located in Gran Canaria Island (Spain), which was elaborated with goat milk. The characteristics of this studied fresh cheese were: 5.3 pH, 0.987 aw, 40% of dry matter, 48% fat and 16% protein, without starter added. This work was carried out, because the cheese had a blue coloration in the surface. Initially, we thought that this unusual coloration could be due to the presence of heavy metals in the cheese. Total contents were measured in ten cheeses by flame atomic absorption spectrophotometry (APHA 3500 Ni). The cheese organic matter was destroyed by ashing in a temperatureprogrammed furnace. The results obtained (mg/kg) in the rind and in the interior of the cheese were respectively: Cd: < 0.02 and < 0.02; Cr: 0.216 and 0.245; Mn: 0.37 and 0.40; Ni: 1.44 and 0,43; V: < 2.5 and < 2.5. The Ni concentration was about 10 times higher than normal levels in this type of cheese and a 3.34 times higher in the rind than in the interior. Further analysis of 2 samples of milk and 2 cheese made out of cheese farm, showed that Ni levels were normal, milk 0.15 mg/kg and cheese 0.11 mg/kg. Thus ruling out milk as a source of the high concentration of Ni in the cheese. Therefore, other factors that could contribute to the presence of Ni in cheese were studied like adding salt, rennet and cleaning product. It was observed that the concentration of bleach that the equipments were cleaned was 100,000 ppm, which produced a Ni leaching of stain steel surfaces. This subtraction seemed favoured by the acidic pH of the curd. After three months without using bleach, the analysis of Ni in cheeses was much lower. The Ni contamination could be due to excessive concentration of bleach used as disinfectant and to the poor quality stainless steel materials of the cheese farm. Therefore, the use of chlorine combined with low acidic products (whey) can damage metal surfaces and contaminate food contact. Key words: Nickel, Cheese, Heavy Metals.

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QUALITY CONTROL OF SPICES USED IN SAUSAGE PRODUCTION Sandra Zavadlav1*, Marijana Blažić1, Davorka Rujevčan1, Petar Bubaš1 Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, HR- 47000 Karlovac, Croatia 1

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Abstract The aim of this research was to determine the chemical properties of spices that are used in sausage products industry (white pepper, red pepper, chilli, garlic powder, nutmeg, nutmeg flower, coriander) and compare them with the manufacturing specifications and national quality requirements. The study was conducted in the meat industry laboratory. Four analyses were performed to confirm the quality of the sampled spices. The content of essential oils, moisture, total ash and ash insoluble in HCl were determined. The content of essential oils in spices was determined volumetrically, with steam distillation apparatus, according to Unger. Moisture content was determined by drying at 103 ± 2 0C , for 4 - 5 hours, and the ash and ash insoluble in HCl (HCl solution, w = 10%) and burning on ignition at 550 ± 25 0C and drying at 135 0C. The results are shown in tables and charts. Results of chemical analysis of white pepper, garlic powder, coriander and nutmeg flower are in accordance with the manufacturer’s specification and quality requirements. Deviations from specifications were recorded with red pepper and chilli, noting that in ref peppers the deviation of total ash content was insignificant (8.01%, max. Value: 8.00%), while in chilli it was slightly higher (9.44%; max. value: 8.0%, moisture content of nutmeg deviates from the specifications (9.5%, max. value: 7.0%), and in red peppers the moisture content has a pronounced deviation (10.13%, max. value: 10.00%). Based on the results, the conclusion was that the spices are good and of excellent quality which is the base for a quality product. The data obtained, with minimal deviations, are in accordance with the manufacturer’s specification. Key words: Spices, Sausages, Quality control, Meat industry.

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FUNGAL CONTAMINATION OF CEREALS AND FLOUR-BASED PRODUCTS, INCLUDING BREADS AND DETERMINATION OF OCHRATOXIN A WITH ELISA TECHNIQUE Verica Bogdanoska1*, Donka Doneva-Sapceska2, Elizabeta Gavazova1, Florentina Ristovska-Shurbevska1 Public Health Institution - Center for Public Health, Lazo Osmakov 14, 1400 Veles, Republic of Macedonia 2 Faculty of Technology and metallurgy, Ss Cyril and Methodius University in Skopje, Rugjer Boshkovik 16, 1000 Skopje, Republic of Macedonia 1

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Abstract Fungi are able to grow on all kinds of food: cereals, meat, milk, fruit, vegetables, nuts, fats and products of these. Their growth on foods may results in several kinds of foodspoilage: off-flavours, toxins, discolouration, rotting and formation of pathogenic or allergenic propagules. The most important aspect of mould spoilage of foods is, however, the formation of mycotoxins. More than 400 mycotoxins are known today, aflatoxins being the best known in our country, but there is an increasing knowledge and understanding of the role also of other mycotoxins such as ochratoxins, trichothecenes, zearalenone, fumonisins etc. Ochratoxin A is a toxic secondary metabolite produced by species belonging essentially to the Aspergillus and Penicillium genera under diverse conditions. Its presence in the human body is due to the ingestion of small quantities present in a wide range of food commodities. The favoured substrate for fungal growth and nephrotoxicity and probable human carcinogen ochratoxin A production appears to be cereals and flourbased products, including bread. For that reason, in different cereals, flours, pastas and breads (from commercial markets, private firms or manufacturers) were determinate total number of fungae with standard microbiological examination and ochratoxin A concentration with ELISA technique. Results shown that species belonging to Aspergillus and Penicillum genera are dominants in all samples and although ochratoxin A content was below the maximum limit established by European legislation for raw cereals (5 μg/kg) and for bread or processed cereals (3 μg/ kg), in few of the analysed samples, it was above these value. Maybe this will be motive to conducting more frequent checks of fungal food contamination in terms of the presence of mycotoxins and in order to provide healthy and safety food for overall populations in Republic of Macedonia. Key words: Cereals, Flour-based products, Bread, Fungi, Ochratoxin A.

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CONFIRMING THE BOTANICAL ORIGIN OF THE CROATIAN BLACK LOCUST HONEY (ISTRIA REGION) USING PHYSICOCHEMICAL PARAMETERS DURING TWO SEASONS Natalija Uršulin-Trstenjak1*, Davor Levanić1, Antonija Galić2, Lidija Barušić2, Karlo Jurica3, Nada Vahčić4 University Centre Varaždin, University North, 104. brigade 3, 42000 Varaždin, Croatia 2 Dr. Andrija Štampar Institute of Public Health, Mirogojska 16, 10000 Zagreb, Croatia 3 Ministry of the Interior, Vukovarska 33, 10000 Zagreb, Croatia 4 Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia 1

*


Abstract Honey is a sweet, thick, viscous, liquid or crystallized product produced by honeybees (Apis mellifera) from the nectar of honey plants or secretions of living parts of plants or excretions of insects. Its chemical composition makes it a complex mixture of over 70 ingredients. The most common among them are carbohydrates (fructose and glucose) and water (they make 99% of honey). Other substances (which make only < 1%) are proteins (including enzymes), minerals, vitamins, organic acids, phenolic compounds, aroma compounds (volatile compounds) and various chlorophyll derivatives, which are also responsible for sensory and nutritional properties of honey. In Croatia, the largest production pertains to the production of black locust honey. The aim of this paper is to present the share of physicochemical parameters (water, free acids, electrical conductivity, reducing sugars, sucrose, diastasis, and hidroksimetilfurfurala HMF) as an indicator of whether the samples meet the general requirements of the Honey Regulations to confirm the botanical origin of black locust honey (as defined by the manufacturer). The research was conducted through two seasons. Forty samples of honey collected by beekeepers in the region of Istria were included. The methods that were used to determine the physicochemical parameters are various. The determination of water was based on refractometry. Titration using sodium hydroxide was used to determine the free acid, while the electrical conductivity is defined as the conductivity of 20% aqueous solution of honey at 20 0C. Reducing sugars and sucrose were identified by titration using Fehling’s solution, and diastasis was proven using the hydrolysis method. HMF was defined using the Winkler method.

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All the samples tested met the requirement on the quality of black locust honey (water content, free acids, electrical conductivity, reducing sugars, sucrose, diastase, and HMF) thus confirming the botanical origin of honey, i.e. all the samples are black locust honey. Key words: Black locust honey, Physicochemical analysis, Botanical origin.

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FOOD SAFETY THROUGH CHILD PERSPECTIVE: IS FORMAL EDUCATION ON PRIMARY LEVEL NECESSARY? Andrej Ovca1*, Mojca Jevšnik1, Peter Raspor2 Faculty of Health Sciences, University of Ljubljana, Zdravstvena pot 5, SI-1000 Ljubljana, Slovenia 2 Faculty of Health Sciences, University of Primorska, Polje 42, SI-6310 Izola, Slovenia 1

*


Abstract Understanding food-related risks is critical for the preservation of the food preparers’ own health and the health of others. Already childhood is crucial for developing knowledge and awareness resulting in correct actions in context of food safety because after habits are established, they tend to be long lasting and difficult to alter at later life stages. When children grow up they will continue to practice food-related behaviours at home as caregivers for family members or as employees in the food business sector. The purpose of this study (n = 1272) including 11-year-old children was to determine their understanding of food-related risks, food safety knowledge and practices in their domestic environment prior to systematic involvement in these activities during regular schooling. The questionnaire applied was developed by authors considering preventive measures identified by the World Health Organization as crucial for food safety and previous studies. The results were evaluated and analysed using the SPSS 20.0 software package. To examine the relationships among and between the variables, cross tabulations and the χ2 test, Pearson correlation coefficient and an independent sample t-test were used according to the question type. Half the respondents report to know how to prevent food poisoning before this topic is systematically taught during primary school, whereas, dominant role of parents, particularly mothers was identified. Results demonstrate a high level of perceived severity and a low level of perceived vulnerability for food-related risks. Incomprehension was identified in the fields of temperature impact on microorganisms, prevention of cross-contamination, preservation of leftovers and food preparation activities with unprotected hand wounds. Although previous experience with food poisoning had no significant impact on food safety knowledge and practices, significant differences according to gender and previous notification were identified. Results demonstrate that previous notification at this stage, primarily by parents, has a selective impact on knowledge and behaviour, and demonstrate that systematic learning of basic food safety principles as early as in primary school is necessary. Schools are therefore recognized as essential institutions influencing this kind of behaviour where wrong food safety concepts being passed from generation to generation can be corrected. Key words: Food safety; Education, Children, Risk perception, Knowledge; Food handling. 138


QUALITY OF LOCALLY PRODUCED HONEY AND HONEY FROM THE STORES IN SLOVENIA Mojca Korošec1, Terezija Golob1, Jasna Bertoncelj1* Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, SI-1000 Ljubljana, Slovenia 1

*


Abstract Honey is a natural sweetener produced by honey bees. The bees collect nectar of nectariferous plants and honeydew. Deriving from different sources honey types differ in physico-chemical and sensory properties, and pollen spectrum. All honey on the European market must meet the requirements set by Directive 2001/110/EC. In two consecutive years 224 samples of five honey types were sampled. Samples were sampled in two manners: directly at the beekeepers, and in bigger food stores across Slovenia. The correspondence of sensory properties was assessed by qualitative sensory analysis. The physico-chemical parameters, for which legally criteria are set, were determined by internationally harmonised methods. All samples met the quality criteria for water content, free acidity and sum of fructose and glucose. The content of sucrose was higher than allowed in 4 samples, while hydroxymethylfurfural (HMF) level was raised in 7 samples, all from the stores. Samples from Slovenian beekeepers showed higher diastase activity than honeys from the stores, with average diastase numbers (DN) ranging from 11.0 in acacia honey to 19.7 in chestnut honey. One sample of multifloral honey from the stores failed to meet the criteria for this parameter (diastase number - DN ≥ 8). Sensory properties and electrical conductivity of one acacia sample from the store were not characteristic for the type. Not characteristic sensory properties and atypically low conductivities were also determined in the two samples of linden honey from the stores. Incorrectly labelled type of honey was found for three more samples from the stores. It was observed that the average water and HMF contents in all five honey types were lower in samples from the beekeepers than in those from the stores. The results of the study showed that locally produced honey is of higher quality, which speaks in favour of purchasing this traditional product directly from the beekeepers. Key words: Honey, Physico-chemical parameters, Sensory analysis, Quality.

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ON HARMONIZATION OF THE CUSTOMS UNION AND EUROPEAN UNION REGULATIONS ON FOOD ADDITIVES SAFETY Dmitry Kulev1, Iliana Negrutsa2 All-Russia Scientific Research Institute for food flavours, acids and colours, Liteyny prospect, 55, 191104 Saint-Petersburg, Russia 2 Limited liability company OOO INPAKK, Ligovsky pr. 52, Ltr. 3, 191040 Saint-Petersburg, Russia 1

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Abstract The approximation of the Customs Union (CU) and the European Union (EU) Technical Regulations will remove barriers to trade, improve food safety and reduce risks for food manufacturers and their countries. An analysis of EU and CU laws in terms of technical regulation on food additives and flavours in the internal and foreign markets was done. In particular there were compared EU regulatory requirements N: 1331, 1332, 1333, 1334 of 16.12.2008 and N 231/2012 of 09.03.2012, CU regulatory requirements N 021/2012, 022/2012, 029/2012 and other legislative acts. The current legislation on Technical regulations in the territory of the CU and EU economic space covers practically all problems on the safety of food manufacturing and production flow (food additives, flavours, enzymes, processing aids, raw materials and other ingredients) in the internal markets as well as crossing third countries borders. The following aspects contribute to this process: terminology harmonization (~80%) in respect of food ingredients, list of food additives, flavouring and biologically active substances used in food products permitted in the CU and EU countries (~80 - 90%), list of requirements on their content in food products (~80%), requirements on genetically modified food sources (GMO and GMS). A further work shall be done to actualize above documents, simplify barriers to trade, products classification harmonization, reach uniformity for product measurement parameters. An important and useful work on the legislation on Technical regulations and harmonization of food manufacturing and production flow order in the market of food additives, flavours, processing aids and other ingredients was done by the CU and EU governments and commissions. It will help to remove a number of barriers to trade between the CU and EU. Key words: Technical Regulation, Food additives, Flavours, Processing aids.

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IMPROVEMENT OF THE CAVITATION TREATMENT IN MEAT FOODSTUFFS MANUFACTURING Konstantin Kostenko1*, Andrey Bratsikhin1, Aleksey Borisenko1 1

Institute of Building, Transport and Engineering, North-Caucasus Federal University, Kulakova avenue 2, 355029 Stavropol, Russia e-mail: [email protected]

*

Abstract The most important trend in food industry is the safe foodstuffs manufacturing without chemical and unsafe ingredients using. One the newest method is activated liquids using instead of the traditional water solution. It makes the possibility to realize non-chemical regulation of technological and functional properties of raw stuffs. Activated liquids are produced by electrochemical treatment or cavitational disintegration. Activated liquids produced by ultrasonic and mechanical treatment of water and its solution were studied. It was established that improvement activated liquids in meat and combined products allows developing their quality (appearance, odour, color, flavour, texture), reducing the salt amount on 6% without affecting on the sensitive characteristics, excluding the unsafe chemical additives from the formulation of meat products. It was confirmed the possibility to form more intensive color of meat products with using of activated brine for raw meat salting. Activated liquids were recommended for different seed sprouting for combined meat and cereals foodstuffs manufacturing. Improvement of the cavitation treatment in meat foodstuffs manufacturing gives the possibility to exclude the unsafe chemical additives from their formulation, decreases the amount of sodium nitrate and salt, and enhances their safety and quality. Key words: Cavitational disintegration, Acoustic snd mechanical cavitation, Foodstuffs quality, Healthy nutrition.

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APPLICATION OF THE GOOD MANUFACTURE PRACTICE STANDARDS FOR PRODUCTION OF FOOD PRODUCTS FOR ASSURING MICROBIOLOGICAL CLEANNESS AND CONTROL OF THE RESIDUES OF DISINFECTANTS Sofija Petkovska1*, Biljana Gjorgjeska1 Faculty of medical sciences, University Goce Delcev, Krste Misirkov bb, 2000 Stip, Republic of Macedonia

1

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Abstract The usage of different disinfectants in the food and pharmaceutical industry provides a possibility for application of certain level of assurance related to microbiological cleanness by using different types of disinfectants which have different spectrum of operation. Used disinfectants residues which stay on the critical points of the equipment after cleaning become potential contaminants of the products and they can be unsafe for the users’ health. Because of this reasons, the Good Manufacture Practice standards recommend validation of the production equipment cleaning procedures including the aspects of microbiological cleanness and determination of residues of disinfectants. According to the Republic of Macedonia regulation acts, an application of HACCP system is recommended which will provide safe food with good quality. The methods and control points described in the general principles of this standard are internationally recognized and are from essential meaning. We would recommend in the control of the residues of disinfectants the general principles of HACCP to be used together with the principles of Good Manufacture Practice (GMP) which is well known standard recommended for pharmaceutical production. The validation plan should include determination of the residue quantity of the disinfectant after cleaning with the disinfectant used. The control method for determination of the residue quantity depends on the chemical characteristics of the disinfectant used. In general, specific methods that are sensitive and give possibility for the detection and quantification of selected disinfectant should be used. Key words: GMP, HACCP, Disinfectants, Residues.

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MILK QUALITY ON FAMILY FARMS AS AFFECTED BY MILKING SYSTEM AND HYGIENIC PRACTICES Ranko Koprivica1, Biljana Veljković1*, Dušan Radivojević2, Saša Barać3, Goran Topisirović2 Faculty of Agronomy, University in Kragujevac, cara Dušana 34, 32000 Čačak, Serbia 2 Faculty of Agriculture, University in Belgrade, Nemanjina 6, 11080, Belgrade - Zemun, Serbia 3 Faculty of Agriculture, University of Kosovska Mitrovica, Lešak 38219, Kosovo 1

*e-mail: [email protected] Abstract Ensuring the application of good agricultural, manufacturing and hygienic practices (GAP, GMP and GHP, respectively) on family farms is a prerequisite to obtaining an acceptable level of raw milk quality and safety. The objective was to evaluate milk quality as affected by farm size, milking system and milking process. The research was conducted on 25 commercial family farms in Central Serbia. The dairy farms under study were assigned to 5 groups, with five farms per group, according to the level of milk production. Representative farms were selected, and determination of the milking process and milking systems was based on observations and analysis. Mobile, semi-stationary and stationary milking systems were used on the farms. Udder hygiene practices before, during and after milking were recorded. Milk quality and hygiene were assessed by standard plate count (SPC) and somatic cell count (SCC). Also, total microbial count per 1 mL milk was used to determine milk classes (extra, class I and class II). Upon purchase, milk samples were tested for microbial and somatic cell counts by certified laboratories and data were statistically analysed (Statistica for Windows Release 6.0). Further statistical analysis showed that the hygiene practices applied during the milking process had a significant effect on milk quality compared to farm size and milking systems. Results also revealed that milking hygiene maintenance led to a decrease in microbial and somatic cell counts in the milk produced. Key words: Cow milking, Milking systems, Milk quality, Milking hygiene.

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ENVIRONMENTAL IMPACT FROM OLIVE MILLS WASTE DISPOSAL, CHEMICAL ANALYSIS OF SOLID WASTES AND WASTEWATERS Dritan Topi1*, Ismet Beqiraj2, Bujar Seiti1, Eltion Halimi3 Department of Chemistry, Faculty of Natural Sciences, University of Tirana, Blv. Zogu 1, 1009, Tirana, Albania 2 Department of Industrial Chemistry and Environment, Faculty of Natural Sciences, University of Tirana, Blv. Zogu 1, 1009, Tirana, Albania 3 Department of Biology, Faculty of Natural Sciences, University of Tirana, Blv. Zogu 1, 1009, Tirana, Albania 1

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Abstract Producing of the olive oil is accompanied by relevant amounts of wastes: olive husk (OH) and olive mill wastewaters (OMW). Their disposal is a critical problem in the Mediterranean countries by reaching in one season approximately 10 - 12 million m3. It has been shown that the disposal of OMW into surface waters brings to reduction of their biodiversity and their contamination due to high organic load and toxic substances such as polyphenols. This situation is evident in the regions where the olive oil industry operates. The national plan on olive planting, by tripling the area of olive plantations, hence the amounts of olive mill wastes is expected to be multiplied. During the harvesting season 2012 - 2013, the OMW amounts produced in Albania are considered to have reached in 50 - 52 thousand m3, while the OH have reached approximately to 30 thousand tons. The study was conducted in a three phase extraction olive mill, in one of the most intensive regions of olive cultivation, Mallakastra. It included in-situ analyzing of physico-chemical parameters of OMW and analysis of the trace metals in solid wastes was performed in the Laboratory by Atomic Absorption Spectroscopy (AAS). The results show high content of potassium (K) 18.6 g/kg dried weight, and calcium (Ca) 3.70 g/kg and magnesium 1.9 g/kg, while presence of sodium (Na) was in minimal 600 mg/ kg, the iron (Fe) reached values 512 mg/kg. The pH values of the OMW varied from 5.10 5.77, the Electrical Conductivity - EC values varied 6.46 - 8.82 mS/cm, while the dissolved oxygen (O2) 1.40 - 2.30 mg/L. Their disposal in none proper sites will have negative impact on the quality of the soil where they are disposed. It is imperative the implementation of legislation to the olive oil extraction industry by-products. Key words: Olive oil, extraction industry, Olive mill wastes, Trace metals.

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INFLUENCE OF THE DEGREE OF STARCH DAMAGE ON THE AMYLOGRAPHIC EVALUATION OF WHEAT FLOUR Marko Jukić1*, Daliborka Koceva Komlenić1, Indira Kosović1, Davor Tkalec1, Anđa Kuleš1 Faculty of Food Technology Osijek, Josip Juraj Strossmayer University of Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia 1

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Abstract Degree of starch damage is an important parameter in the evaluation of the quality of flour but it is often ignored. A certain degree of starch damage has a favourable impact on the quality of baked goods, and any deviation from these values can have a negative impact on quality. The aim of this work was to explore the influence of the degree of starch damage on the amylographic evaluation of wheat flour using the Brabender Micro Visco-Amylo-Graph. Wheat grain sample with low amylolytic activity (Falling number - FN = 356 s) was subjected to sprouting to obtain wheat grain sample with high amylolytic activity (FN = 98 s). The kernels of these samples were milled in the laboratory mill Perten 3100 to obtain flour samples with small degree of starch damage (3.15%). The flours were re-milled in the kitchen mill (Phillips) during 5 minutes to get samples with higher starch damage degree (6.13%). The content of damaged starch was determined according to enzymatic method AACC 76-30A. Samples were analysed with Micro Visco-Amylo-Graph at constant heating rate of 7.5 0C/min. Based on the obtained results of research carried out in this paper, it can be concluded that, regardless the amylolytic activity, degree of starch damage have significant influence on the measured amylographic parameters. Increasing the degree of starch damage reduces the pasting temperature from 64.5 to 61.6 0C and 64.2 to 63.9 0C, significantly increase the peak viscosity from 129 to 191 Brabender Units (BU) and 623 to 660 BU, breakdown viscosity from 105 to 153 BU and 168 to 178 BU and setback from 27 to 46 BU and 533 to 534 BU for flour samples with high and low amylolytic activity, respectively. Those changes of amylographic parameters can be attributed to better water absorption and increased amylose leaching from starch granules which improves starch gelatinization. The results indicate the need for determining the degree of starch damage as a very important parameter for wheat flour evaluation. Key words: Starch damage, Amylographic evaluation.

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EXAMINATION OF QUALITY AND HYGIENIC CORRECTNESS OF THE BY-PRODUCTS OBTAINED IN MANUFACTURING VEGETABLES AND FRUITS Valentina Pavlova1, Goce Cilev2*, Nikola Pacinovski3, Bojana Ristanovic4, Arse Petreski1 Faculty of Technology and Technical Sciences, University St. Kliment Ohridski, Dimitar Vlahov bb, 1400 Veles, Macedonia 2 Veterinary Faculty, University St. Kliment Ohridski, Prilepska bb, 7000 Bitola, Macedonia 3 Institute of Animal Science, University St. Cyril and Methodius, Ile Ilievski 92A, 1000 Skopje, Macedonia 4 Faculty of Agriculture, University of Pristina, Pristina-Lesak, Jelene Anzujske bb, 38228 Zubin Potok, Serbia 1

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Abstract The subject of this work is of special interest for the Republic of Macedonia because the by-products obtained from agro industry range from 5 to10% for tomatoes, 25 to 30% for peppers and 20 to 25% for grapes. To examine the by-products quality and hygienic correctness were taken the food samples who origin from different regions of Macedonia. In the food samples basic chemical composition was established by standard methods. The calcium content was established by spectrophotometric method (ISO 6490/2:1983), and the total amount of phosphorus by colorimetric method. On the basis of the results obtained on the nutrients content, applying suitable formula, the metabolic energy was counted (Alderman [1] and Grbesha [3]). To establish the mycotoxins content in samples of by-products the thin layer chromatography method was performed, and the standard multimycotoxicologyc method according to Balzer et al. [2]. The heavy metals content (Pb, Hg, As, Cd) was established by flaming atomic absorption spectrophotometry on the apparatus Perkin-Elmer 3300. The content particular of amino-acids in proteins was established by chromatographic method on automatic aminoanalizer according AOAC. Food samples for microbiological examination were inoculated in tiogluconant mix and physiologic solution from which further series dilution was made. Enumeration and identification of present bacteria and fungae was performed by standard microbiological methods. The chemical analysis of the by-products obtained in manufacturing grapes from vine production, peppers from ajvar production and tomatoes from ketchup production, indicates that they contain great amounts of proteins (grapes - 12.66%, peppers - 18.77%, tomatoes - 21.15%), fats (grapes - 10.60%, peppers - 13.20%, tomatoes - 8.18%) and cellulose (grapes - 39.16%, peppers - 39.31%, tomatoes - 37.78%) where the proteins have an unfavourable amino-acid composition. Results from microbiological analyses (number and presence of: Bacillus spp., Staphylococcus spp., E. coli, Salmonella spp., Clostridium spp., 146


Aspergillus spp., Penicillium spp., Fusarium spp.), heavy metals examinations (As, Pb, Hg, Cd) and mycotoxins content (aflatoxin B1, ohratoxin A, zearalenone, T-2 toxin) showed that the by-products obtained in the manufacturing vegetable and fruits are hygienically correct and safe food. Key words: By-products obtained in manufacturing tomatoes, Peppers and grapes, Quality, Hygienic correctness, Animal nutrition. References: [1] Alderman G. (1985). Prediction of the energy value of compound feeds, recent advances in animal nutrition. ADAS, London, UK. [2] Balzer I. C., Bogdanić S., Pepeljnjak S. (1978). Rapid thin layer chromathographic method for determining aflatoxin, ochratoxin A and zearalenone in corn. J. Assoc. Off Anal Chem., 61(3), pp. 584 - 585. [3] Grbeša D. (2004). Metode procjene i tablice kemijskog sastava i hranljive vrednoosti krepkih krmiva. Hrvatsko agronomsko drustvo, Zagreb.

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SEASONAL AND REGIONAL VARIATIONS OF AFLATOXIN B1 IN CEREALS AND OILSEEDS CULTURED IN CROATIA Jelka Pleadin1*, Ana Vulić1, Nina Perši1, Mario Škrivanko2, Kruno Aladić2, Brankica Capek3, Željko Cvetnić1 1

Croatian Veterinary Institute Zagreb, Savska 143, 10000 Zagreb, Croatia 2 Croatian Veterinary Institute, Veterinary Institute Vinkovci, Josipa Kozarca 24, 32100 Vinkovci, Croatia 3 Ministry of Agriculture Republic of Croatia, Planinska 2a, 10000 Zagreb, Croatia *


Abstract Cereal grains, highly represented in diet and industrial food and feed, may become contaminated by mycotoxin-producing moulds; such a contamination may occur either in the field or during storage. The most potent liver carcinogen known in mammals is aflatoxin B1 (AFB1). The aim of this study was to investigate seasonal and regional differences in the level of contamination of cereals used as food and feed components. Maize (n = 574), wheat (n = 354), barley (n = 281), oat (n = 205), soy (n = 194) and sunflower (n = 172) were sampled from different fields and farm factories situated in north-western, eastern and central part of Croatia from 2009 to 2013. The samples were screened for AFB1 using the ELISA immunoassay; its presence in concentrations over the permissible ones (>MPL) was confirmed using high-performance liquid chromatography tandem mass spectrometry (LC-MS/MS). Statistical analysis was performed using Statistica software, with a statistical significance set at 95% (p = 0.05). AFB1 was determined in 29.1% of all investigated samples, among which maize was proven to be the most contaminated, with 29.4% of the samples harbouring AFB1 in concentrations over the permissible ones (mean AFB1 concentration = 26.47 µg/kg). Concentrations of AFB1 higher than allowed were not determined in other cereals and oilseeds in the investigated period. The results revealed the AFB1 occurrence to be significantly (p < 0.05) dependent on the cultivation region, while the highest AFB1 levels generally found in maize during 2013 can be associated with climatic conditions as the most critical factor for mould formation and thus AFB1 production. The toxicity of AFB1 and its seemingly unavoidable occurrence in cereals and oilseeds make the prevention and detoxification the most challenging problem that calls for an effective control, accurate detection and elaborate prevention strategies. Key words: Aflatoxin B1, Cereals, Oilseeds, Seasonal and regional variations, Croatia.

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STANDARDIZATION OF STRAWBERRY SAFETY AND QUALITY Aleksandar Mešić1*, Boris Duralija1, Tihomir Miličević1 Faculty of Agriculture, University of Zagreb, Svetošimunska 25, HR-10000 Zagreb, Croatia 1

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Abstract Berry fruits production is continuously increasing during last decade. More than 4.5 million tons of strawberries were produced in the world in 2012 what makes 1% of total fruit production and much more in financial sense. Despite good climatic and edaphic conditions with good water supply and market potential, Croatian annual strawberry production is only 2,000 tons on 300 ha. Therefore, it is expected that it will increase. Four major prerequisite are needed to consider for such improvement: quantity, availability, competitiveness, quality and safety. Quantity and competitiveness are correlating with improvements in technology, irrigating and increasing of production area. Availability (continuity of supply) depends of technology of growing strawberries and cultivars. “Main season” of strawberries in Croatia is during May and June. Extension of the main season on April and period of July – December will improve profitability. It is possible to achieve by introduction of new technology, cultivars and investing in equipment. Strawberry production beyond the traditional season increases the importance of some pests (e.g. Lygus spp.) and pathogens (e.g. Sphaeroteca spp.). Pests control on strawberries is correlating with pesticides (biological, biotechnical and/or chemical) application. Thus, it is very important to regularly control maximum residue level - MRL for any substance that presents a potential risk for consumers’ health. Such controls in Croatia are rare and usually insufficient what creates opportunities for great improvements. Quality of strawberries is product of growing conditions, cultivars and freshness. Croatian farmers prefer cultivars with larger fruits, higher yields and inbred lines. Market demands cultivars with solid fruits with good organoleptic characteristics, standardized form and high content of dry matter. Unlike apples’ cultivars, different cultivars of strawberries aren’t recognized by Croatian customers. Increase of strawberry production in Croatia should be followed with education of consumers about cultivars and standardization of their quality with guarantee of food safety and origin. Key words: Food safety, Quality, Strawberry, MRL, Cultivars, Country of origin.

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ANTIMICROBIAL EFFECTS OF ATHMOSPHERIC PLASMA JET IN TREATMENT OF EGGS IN SHELL Martin Dobeic1,4*, Stanka Vadnjal2, Zlatka Bajc2, Tamara Žunko2, Polona Umek4,5, Ksenija Šinigoj Gačnik2, Irena Uranjek3, Štefan Pintarič4 Institute for environmental and animal hygiene with ethology, Veterinary Faculty, University of Ljubljana, Gerbičeva 60, SI-1000 Ljubljana, Slovenia 2 Institute of food hygiene and bromatology, Veterinary Faculty, University of Ljubljana, Gerbičeva 60, SI-1000 Ljubljana, Slovenia 3 Rogač Plus d.o.o. Mariborska cesta 103, SI-2312 Orehova vas, Slovenia 4 Center of Excellence NAMASTE, Jamova 39, SI-1000 Ljubljana, Slovenia 5 Institute Jozef Stefan, Jamova 39, SI-1000 Ljubljana, Slovenia 1

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Abstract Plasma as a fourth state of matter generates highly reactive short-lived chemical species such as electrons, ions, molecules and free radicals. Thus plasma has a potential on cleaning and disinfecting food and food packaging. Atmospheric openair ®plasma (Plasmatreat) jet is primarily designed for ultra fine cleaning and pre-treatment of different surfaces with 100% effective ultra fine cleaning and sterilization of material structure surface topography. In our investigation atmospheric openair ®plasma jet was used for decontamination of surfaces of egg in shell (n = 200) experimentally coated by test microorganism Stapylococcus aureus. Statistical evaluation of results was carried out by ANOVA, t-test and correlation analysis using the SPSS (Statistical Package for the Social Sciences) 17.0 statistics software (Rainbow Technologies, USA). In less than 10 seconds 99.9% reduction (P < 0.05) of S. aureus (cfu/cm2) was determined on the egg shells exposed to atmospheric plasma jet generated by generator experimentally regulated to high pulse voltages with a short plasma cycle time and positive and negative polarity at the frequency of 21 kHz, equipped with semiconductor amplifier enabling uniting high-level performance with plasma output regulation (0.4 -1 kV). Those setting are among the comprehensive regulation possibilities. Since the compressed air pass the discharge volume of the reaction chamber, plasma is streaming as a jet through the opening of the nozzle. Using Scanning Electron Microscope microscopy no changes on the egg shell protein cuticle, neither on investigated organoleptic or other egg properties (weight, air cell, pH, albumen viscosity and height) were noticed in 35 days on the plasma treated eggs. The possible plasma rebound of S. aureus from the egg shell surfaces was excluded determining the persistence of live and dead bacteria using Nikon TE2000-E inverted microscope with CrEST Carv II fluorescence & confocal unit and Rolera MGi EMCCD camera. Antibacterial effects of plasma jet temperature (53 - 80 degrees C/1sec) on the surface of egg shell were excluded using the same method.

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Achieving results from this investigation atmospheric openair ®plasma jet has the potential in egg shell sterilisation in the industrial egg packaging Key words: Egg shell, Stapylococcus aureus, Athmospheric openair Antimicrobial effects.

®

plasma jet,

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PULSED LIGHT DECONTAMINATION OF FRESH-CUT SALAD AND MUNG BEAN SPROUTS AND IMPACT ON QUALITY Bernd Kramer1*, Joachim Wunderlich1, Peter Muranyi1 1

Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany *


Abstract The objective of this study was the determination of the efficiency of pulsed light (PL) treatments for the decontamination of endive salad and mung bean sprouts as well as the assessment of quality changes in respect of discoloration and respiration. Therefore produce samples were inoculated with two different bacterial test strains Escherichia coli and Listeria innocua and subsequently exposed to pulsed light at different energy doses. The inactivation efficiency was also investigated with regard to naturally occurring microorganisms. Color changes (L*a*b* values) were determined with a digital imaging system (DigiEye) and the produce respiration rates by measurement of O2 consumption and CO2 production in the headspace of measuring cells with a gas analyser (Dansensor). The results indicate that inactivation rates of more than 2 log10 are possible with one flash in case of fresh-cut salad, while the reduction on mung bean sprouts was limited to about 1.6 log10. Significant lower levels of microbial counts between treated samples and controls were maintained for several days. In case of fresh-cut endive salad, an observed dose dependent progressive discoloration could be diminished by applying optical bandpass filters, with only slight decrease of the inactivation efficiency. Furthermore, pulsed light treatments showed a positive effect on color and general appearance of mung bean sprouts. Respiration of endive salad was enhanced after PL treatments while being almost unaffected in case of mung bean sprouts. It has been shown that pulsed light treatments of leafy greens and mung bean sprouts are a suitable method to reduce microbial contaminations on food surfaces. However, care must be taken with regard to efficiency limiting matrix effects and impact on food quality, which has to be assessed for each product individually. The integration of PL in industrial food processing plants could be an alternative way to improve the microbial quality of fresh produce and therefore have a positive impact on public health by reducing the risk of contaminations with pathogenic bacteria. Key words: Pulsed light, Fresh produce, Decontamination, Food safety.

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SELECTED TOXIC AND MICROELEMENTS IN FRESH FISH FROM SERBIAN MARKET Vanja Todorović1*, Zoran Pavlović2, Ivana Đuričić1, Zoran Todorović3, Slađana Šobajić1 Faculty of Pharmacy, Vojvode Stepe 450, 11 221 Belgrade, Serbia Public Health Centre, Jovana Šerbanovića 14, 12000 Požarevac, Serba 3 Faculty of Technology, Bulevar Oslobodjenja 124, 16 000 Leskovac, Serbia 1

2

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Abstract Fish meat is of increasing importance to the growing needs of the population in relation to proteins, vitamins, macro and microelements, as well as omega-3 polyunsaturated fatty acids. Fish is one of the most valuable and nutritious foods in the human diet. Unfortunately, fish can also be contaminated with organic and inorganic pollutants. Because of the widespread use and high potential risk for the consumer, it is important to monitor the content of selected metals in fish meat. In seven species of freshwater and marine fish the concentrations of two toxic elements lead (Pb) and cadmium (Cd), and four microelements zinc (Zn), iron (Fe), copper (Cu) and manganese (Mn) were determined by atomic absorption spectrometry after dry digestion. Total of 20 samples of fresh fish collected from Belgrade market were analysed. Toxic metals have been detected in 40% of samples tested. Obtained values were low and within the national maximum residual limits. In analyzed samples great variations in content of trace elements were detected. Namely, iron content range was 2.030 - 32.030 mg/kg, manganese content range was 0.060 - 0.482 mg/kg, for zinc it was 2.067 - 21.257 mg/kg, and copper content range was 0.122 - 0.922 mg/kg. Of the analyzed fish species, sprat samples proved to be the richest source of trace elements monitored. The levels of Cd and Pb found in fish samples were below the limits prescribed by European and national legislation, so they could be considered acceptable and safe for the human consumption. Analyzed samples of fish can be an important source of trace elements in the human diet. Key words: Fish species, Metal content, AAS.

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LEVEL OF NITRITE CONTENT IN CURED MEAT PRODUCTS PRODUCED AND TRADED IN ALBANIA Ilirjana Boci1*, Gentiana Bardhi2, Xhuljeta Laze3 Department of Industrial Chemistry, Faculty of Natural Sciences, University of Tirana, Bulevardi Zogu Pare 25/1, 1000 Tirana, Albania 2 Food National Authority, Head of Coordination of Laboratories of Regional Food Authority, Sheshi Skenderbej 2, 1000 Tirana, Albania 3 Department of Chemistry, Faculty of Natural Sciences, University of Tirana, Bulevardi Zogu Pare 25/1, 1000 Tirana, Albania 1


*

Abstract There has been a long debate and health concern about the nitrite content in cured meat products. Nitrite is added to e.g. sausages and other meat products to preserve these products and keep them free from dangerous bacteria. But also it’s important to use the smallest possible amount of nitrite as a preservative because nitrite in meat can also form nitrosamines, which can damage the health. It is important that the nitrite level be monitored during all the processing steps up to the end consumers. This paper presents the survey initiated first by Albanian Ministry of Food and Agriculture and followed later by Albanian National Food Authority to monitor and keep under control the level of nitrite used by processed meat Albanian producers in order to guarantee the health of the Albanian consumers. Under the frame of approximation of EU legislation even for food safety, our Ministry of Food and Agriculture approved the New Regulation Nr. 16, dated on 29.08.2011 “On Food additives other than colors and sweeteners” in conformity with the Annex Part C of European Parliament and Council Directive 95/2/EC. A lot of work has been done by the National Food Authority (Albania) in putting in force the new norms in conformity with the EC Directive and Albanian Legislation. The data presented in this paper show that actually nitrite levels mostly are in conformity with the existing norms as determined by the Albanian Food Legislation. The improvement in the cured meat technology and food safety policy done by the official control agencies in Albania and Albanian food business operators guarantee products in conformity with the EC Regulations accelerating Albanian integration in EC in the field of food safety as well as in other social economic and political directions. Key words: Nitrite level, Cured meat products, Food business operators, Food safety.

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ALBANIAN FOOD LAW REQUIREMENTS REGARDING HACCP AND THE POSSIBLE CURRENT WORLDWIDE FOOD SAFETY MANAGEMENT SYSTEMS (FSMS) TO BE APPLIED FROM THE FOOD BUSINESS OPERATORS IN ALBANIA Arben Memo1*, Aleksander Petre2, Arjan Xhelaj2, Teodor Kote3 Faculty of Natural Sciences at Tirana University, bul. Zogu I, PC 1000 Tirana, Albania 2 TMC Training Management Consulting Ltd., Rr. I. Tomini, P.32, PC 1016 Tirana, Albania 3 Academic Network of Albania, rruga Sami Frasheri Nr. 54, PC1001 Tirana 1

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Abstract Albanian Food Law Nr. 9863 dt. 28.01.2008 defines the requirements for all the food business operators (except primary one) to have in place a self-control system based on HACCP methodology. In Albania there is not any official regulation yet, which can define clearly and systematically what the Albanian food business operators should document and implement referring to the HACCP model. So to be on the safe side most of the food operators are asking for consultancy and certification against ISO 22000:2005. But those which are certified and more others which plan to do it perceive this model as quite complex for them. This paper reveals other FSMS for the food business operators to apply except ISO 22000:2005, and finds out if those systems are really less complicated and more suitable for them. The methodology used are inquiries, interviews with food business operators, food safety literature, results, inductive and deductive type of results presented in narrative, tabular or graphical way. Convulsions are that also the other FSMS systems except ISO 22000:2005 can be implemented and certified from the Albanian food business operators. But similar to ISO 22000:2005, those FSMS are perceived from them as complex ones as well. In reality all these systems require a certain level of technical and management documentation and technical know-how. So the reasons to choose one or another FSMS rely mostly not on the complexity of those systems (as they all are complex), but on the business objectives of the food business operators and their specific client and partner needs. Key words: Albanian Food Law, Food Safety Management Systems, ISO.

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HEALTH ACCURACY OF FOOD TESTED IN THE PUBLIC HEALTH CENTRE IN TETOVO, IN THE PERIOD BETWEEN 2011- 2013 Dijana Jovanoska1*, Anastasika Poposka2, Toda Krstevska3 Centar for public health, 29-Novemvri No 79, 1200 Tetovo, Macedonia 2 Medical Faculty, Vodnjanska bb, 1000 Skopje, Macedonia 3 Centar for public health, 29-Noemvri No 79, 1200 Tetovo, Macedonia

1

*


Abstract The supply of safe food, that would not harm people’s health with chemical and biological contaminants, is essential in a proper diet and it represents a current and an important public-health problem. Throughout evaluation of the own results to show the health accuracy of the edible products in period of three years, analyzed in laboratory of Centre for Public Health - CPH Tetovo. In the period between 2011 - 2013, 1719 food samples are taken and microbiologically and chemically analyzed (99 imported and 1620 homemade samples). The tests have been conducted according to standard methodologies, and the evaluation of safety of the analyzed food samples have been done according to the national legislative regulations. Out of total 1719 samples, 9.9% are bacteriological, 3.6% chemically inaccurate. The inaccuracy is shown by 9.8% in big production establishments, 2.9% in trade, and 0.1% in the small establishments. Furthermore, 746 edibles are tested according to their quality, out of which 134 on additives (4.5% inaccurate), the inaccuracy being caused mostly as a result of inappropriate declaration of the chemical composition (dry material, wetness). According to bacteriological safety, 1432 samples are tested. The most frequent contaminants are: aerobic mesophilic bacteria in 52 samples (3.6%), Escherichia coli in 42 (2.9%), Staphilococcus aureus in 26 (1.8%), sulphur reducing clostridia in 11 (0.76%), Bacillus cereus in 7 (0.5%), mustiness and yeasts 23 (1.6%) and Salmonella spp. in 1 sample (0.07%). Risky foods, according to the number of inaccurate findings are milk and dairy products (8.5%), meat and meat products (1.2%), cereals, flour, bread (0.98%), salt (0.5%), cooked foods (0.52%). There is a risk of contamination of food, as well as insufficiency in the chain of production which commits the food operators to emphasize the plausibility of safety. Key words: Food, Sample, Microbiological analysis, Quality, Health accuracy.

156


GHI ROLE IN FOOD LAWS Hubertus Lelieveld1* 1

*

Global Harmonization Initiative, Ensahlaan 11, 3723 HT Bilthoven, The Netherlands


Abstract Many food regulations are the results of expert lobbying or the actions of pressure groups and media hype. There are always politicians who see an opportunity to do the popular thing by choosing what they see as potential winners, regardless of fact or understanding. Notwithstanding that many regulations are sensible and protect consumers, there are too many regulations that cannot be justified scientifically. Examples include regulations that demand “the absence of”. Thus, progress in analytical methods determines what is acceptable because they determine how much “absence of” is. Such regulations may lead to the legal but unnecessary confiscation and destruction of shiploads of food in a world where a billion people have insufficient food. These regulations may also disguise economical protectionism under the masquerade of food safety and protection of consumers. The Global Harmonization Initiative (GHI) was established to challenge this approach. It is an organization with members from all over the world and it is impartial: GHI has a supervisory board tasked with ensuring this impartiality. To be impartial means countries and industries cannot be members, and GHI does not accept funding from either with the exception of scientific publishers. For every issue stakeholders find important, a working group (WG) can be established. When a WG has produced a document they believe might lead to worldwide consensus, it is submitted to GHI as a potential consensus document. GHI then sends it to experts on the same topic around the globe for comments. These comments must be supported by scientific evidence, specifically articles in peer-reviewed scientific journals. WGs consider the comments and an amended version circulated until consensus is achieved or it becomes clear that consensus cannot be reached. When there is insufficient scientific evidence for consensus, the results are published with recommendations for research that is needed. Ultimately, the consensus documents are also sent to all GHI members to minimize the chance that something has been overlooked. If a member believes there is sufficient cause to question the consensus, relevant information supported by appropriate scientific evidence must be provided for the WG to re-consider. GHI is convinced that publication of documents that demonstrate global scientific consensus can be used by stakeholders to exert pressure on regulatory agencies to make the necessary legislative changes. That way they may demonstrate to consumers that they are concerned about their health and well being. Key words: Needless destruction of healthy foods, Food safety regulations, Chemical toxicity, Global scientific consensus.

157


IDENTIFYING PRACTICAL WAYS OF DETERMINING UNCERTAINTIES IN FOOD INTAKE ASSESSMENTS Marc Kennedy1* 1

Food & Environment Research Agency (FERA), York, North Yorkshire YO41 1LZ, United Kingdom *


Abstract A clear understanding of the strengths and limitations of any scientific risk assessment is vital for risk managers to be able to make informed and appropriate decisions. Therefore, the communication of the uncertainties that underlie such assessments of risk is critical. Dietary exposure assessments should include a systematic examination of all potential sources and types of uncertainty, to maximise the likelihood that important uncertainties are recognised and evaluated. However, many food intake assessments follow standard screening procedures that are intended to produce conservative estimates of exposure and do not always provide an analysis of uncertainties. In addition to emphasising the importance of uncertainty assessment, there is a need for the development of a method or process that will enable the uncertainties to be communicated in a clear and consistent way that decision makers understand and will be able to make use of in their evaluations. Food intake assessments are an important part of the risk and benefit analysis of foods in general, both for food ingredients (e.g., nutrients, additives, flavourings) and for substances that are present unintentionally (such as pesticides and contaminants). This means that a clear understanding of the uncertainties involved in this analysis is important in providing a realistic and clear picture both for day-to-day business and for policy decision-making by industry and consumer stakeholders. Having such a clear picture available is vital in order to maintain a high level of consumer protection while still allowing sustained innovation. It is essential to provide a scientific basis and to develop a consensus for the description of uncertainties and their classification in order to generate realistic food exposure assessments; and consequently, support a solid basis for policy decision-making. For this end the European branch of the International Life Sciences Institute (ILSI Europe) established an expert group within the frame of its Food Intake Methodology Task Force, which intends to: • • • •

Uncover and map uncertainties Identify practical ways of assessing uncertainties Identify methods to characterise the degree of uncertainty Develop approaches to communicate uncertainties.

Key words: Uncertainties, Intake assessments, Risk assessment, Food Consumption.

158

HYGIENIC ENGINEERING AND DESIGN

V


SURFACE HYGIENE IN VEGETABLE PROCESSING PLANTS: RESULTS OF A REPEATED HYGIENE SURVEY Risto Kuisma1, Esa Pienmunne1, Marja Lehto2, Hanna-Riitta Kymäläinen1* Department of Agricultural sciences, University of Helsinki, P.O. Box 28 (Koetilantie 5), FI-00014, Helsinki, Finland 2 MTT Agrifood Research Finland, Koetilantie 5, FI-00790 Helsinki, Finland 1

*


Abstract Minimally processed, fresh-cut vegetables have generally been subjected to various processing steps, e.g. peeling, trimming, cutting, washing and rinsing. Minimal processing can enhance contamination of the vegetables with spoilage and even pathogenic microbes due to direct contact of produce with contaminated products, equipment, water or personnel. Good hygiene of environmental surfaces at vegetable processing plants is thus very important. The aim of this study was to evaluate whether the improvements made in six vegetable processing plants after earlier hygiene monitoring resulted in a change in overall surface hygiene in these plants. A total of 2913 surface samples were taken from the vegetable processing plants using different rapid hygiene monitoring methods after cleaning of the processing devices and surfaces. The results of this repeated survey of surface contamination level indicate that surface hygiene can be improved in these plants. The results of the second monitoring were in general somewhat better those of the previous monitoring. Including all detection methods and all six processing plants, the shares of results classified as good had improved on surfaces in contact with product, machines and on packages. General improvements on conveyor belts were minor. Surfaces of processing equipment have been recognized as potential sources of microbial contamination and recontamination of fresh-cut products. In order to control this contamination, it is important to detect the sources of contamination and true critical points. Vegetable production plants need to continue developing cleaning and hygiene practices, training of employees and self-monitoring of surfaces. Key words: Fresh-cut, Vegetable, Hygiene, Monitoring, Improvement, Cleaning, Microbial quality, Plant.

160


CLEANNESS OF ROOM SURFACES IN A CATTLE BARN Risto Kuisma1*, Hanna-Riitta Kymäläinen1 Department of Agricultural sciences, Agrotechnology, University of Helsinki, P.O. Box 28 (Koetilantie 5), FI-00014, Finland 1

*


Abstract In cattle barns for example milking systems and milk rooms have higher hygienic requirements than the other rooms in the barns. In this study we measured the cleanness of the room surfaces in a cattle barn during five Mondays in March, April, and June 2012, and in January and February 2013, between 9 a.m. and 1 p.m. Different microbiological dipslide types were used for the measurements: total microbes, enterobacteria and β-glucuronidase-positive organisms, and yeasts and moulds (in total 1112 measurements). The microbiological dipslides are widely used in food production facilities. According to the combined results of the sampling sites and different dipslide types, the corridor and personnel rooms were the cleanest (the share of good results being 59%), the office and personnel kitchen (30%, respectively) and the milk room (27%) the next cleanest. The dirtiest surfaces were in the barn (8%) and the second dirtiest in the washing room (21%). It is important to separate the different areas in a barn in order to enhance the overall surface hygiene. In addition, regular and responsible cleaning is important. Although we did not find earlier publications concerning measurement of the hygienic condition of cattle barn surfaces using microbiological dipslides, the present study showed that they can be used for this purpose, particularly in the case of visibly clean or almost clean surfaces. The results of hygiene monitoring help to identify sites in need of improvement. The results of this study can also be used as reference values for use in further studies, for training and in hygiene monitoring in cattle barns e.g. as a part of self-monitoring systems. Key words: Cattle barn, Environment, Surface, Hygiene, Measurement

161


SUCROSE PARTICLE SIZE REDUCTION - DETERMINATION OF CRITICAL PARTICLE DIAMETERS CAUSING FLOWABILITY DIFFICULTIES Tea Dozan1, Maja Benković1*, Ingrid Bauman1 Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia 1

*


Abstract Sugar is an essential food powder used in great quantities in households and food industry. Besides providing sweet taste to food products, it is also responsible for prevention of microbial growth and texture enhancement. In industry surrounding, problems arise during conveying of sugars, especially sucrose, due to its particle size, shape, moisture and glass transition properties. From a food safety aspect, it is important to monitor these properties through out industrial handling of sucrose in order to stop possible microbial contamination, dusting and production process stoppage. In this research, commercially available sucrose crystals were ground and different particle size fractions were collected using conventional sieving analysis. Obtained fractions were analysed as follows: median particle diameter was determined using laser diffraction particle sizing, bulk density was determined by jolting volumeter method and flow properties (cohesiveness, caking properties and changes in compaction behaviour with different conveying speeds) was determined by powder rheometer method using Powder Flow Analyser (Stable Micro Systems, UK). Fractions obtained by sieving were in particle size range from 800 µm to 50 µm. Fractions of particle sizes below 200 µm started to exhibit flow difficulties - increased cohesion index and stronger susceptibility to caking. Mathematical correlation between particle sizes, bulk densities, cohesion and caking properties was also defined using Eureqa Formulize software package (Nutonian, USA). Crystalline form of sucrose showed different behaviour at different flow speeds in comparison with pulverized fractions, and proved to be more suitable for industry purposes. Key words: Sucrose, Particle size reduction, Flow properties.

162


DESIGNED COATINGS ON FOOD INDUSTRY EQUIPMENT - A GOOD PRACTICE FOR FOOD SAFETY Anka Trajkovska Petkoska1*, Ilija Nasov2 Faculty of Technology and Technical Sciences, University St. Kliment Ohridski, Petre Prlichkov 42, 1400 Veles, Republic of Macedonia 2 Plasma- Center for Plasma Technologies, 29-ti November 66/9, 1000 Skopje. Republic of Macedonia 1

*


Abstract Nowadays, one of the most important parts in food consumption is the fact to consume a safe food with a good quality. It is really important to keep these performances for the food even from early beginning - during its production and conservation. In this work few ways of treatment of materials for the equipment in food industry are presented. Particularly, Physical Vapour Deposition (PVD) and Plasma Nitriding (PN) techniques for surface engineering of materials used for equipment in the food industry are ones that are going to be described. Namely, PVD is using for deposition of coatings such as: Ti, TiN, TiAlN, Stainless steel Nitride and other CerMet coatings on different type of materials. These coatings serve as highly protective and hygienic coatings or could be even good barrier coatings that stop reaction between food material during its processing and material from the processing tools, machine parts.... On the other hand, plasma nitriding is method for surface modification of materials, usually used for enhancing their properties. In general materials like, stainless steel or the other types of steels are surface treated in order to improve wear resistant during food producing e.g. mixers, extruders, and other machine parts that are in contact with food during the production process. Case studies for bakery and milk industry production are going to be presented here as well. Key words: Surface engineering of materials, Thin film coatings, PVD, Plasma nitriding.

163


THE HYGIENIC DESIGN OF MANUAL CLEANING EQUIPMENT Debra Smith1* Vikan (UK) Ltd., 1-3 Avro Gate, Broadmoor Road, South Marston Park, SN3 4AG, Swindon, Wiltshire, England 1

*


Abstract Thanks in no small part to the work of the European Hygienic Engineering Design Group (EHEDG) many food manufacturers appreciate the benefits of using hygienically designed production equipment as it is quicker and easier to clean, and minimizes the risk of product cross-contamination by microbes, allergens, foreign bodies etc. This in turns maximizes food safety and quality, reduces the risk of expensive product rejection or recall, and minimizes food waste. However, when it comes to the equipment used to clean food production equipment, very few cleaning tools are developed with good hygienic design in mind. Consequently, their use can jeopardize all of the above. Drilled and stapled, resin set, and fused filament food industry brushware were investigated, with regard to hygienic design, using microscopy and UV sensitive lotion (as a contaminant). Brushware, squeegees, buckets and shadow boards was also assessed against EHEDG hygienic design principles, and the requirements of key food safety and quality standards. All existing brushware had hygienic design issues, as indicated by the presence of residual ‘contamination’ and crevices. The hygienic design of the squeegees, buckets and shadow boards investigated were also poor. These investigations indicate that much of the cleaning equipment used in food manufacturing environments, while compliant with key food safety and quality standards, is generally of poor hygienic design. Given the constant drive to improve food safety and quality there is an opportunity for manufacturers of food industry cleaning equipment to develop new products in line with good hygienic design principles. Key words: Hygienic design, EHEDG, Manual cleaning equipment, Cross-contamination, Food safety and quality, Brushware.

164


MATERIALS OF CONSTRUCTION FOR FOOD PROCESSING EQUIPMENT AND SERVICES: REQUIREMENTS, STRENGTHS AND WEAKNESSES Frank Moerman1*, Eric Partington2 Catholic University of Leuven - KU Leuven, Naamsestraat 22 - bus 5000, B-3000 Leuven, Belgium 2 Nickel Institute, Well Croft, Ampney St. Mary, Gloucestershire, GL7 5SN, United Kingdom 1

*


Abstract Worldwide international and national legislative and standardization bodies have laid down laws, regulations, standards and guidelines with requirements that food contact materials must meet when they are used in direct contact with food. However, most of them are written from a “packaging material” rather than a “material of construction for food processing equipment and services” perspective. Materials of construction are usually selected based on their strength, elasticity, hardness, toughness, sensitivity to wear, corrosion and fatigue resistance, ease of fabrication, availability and cost price. However, in the construction of food processing equipment and services, the focus of materials of construction for food processing equipment and services also lays on the prevention of food contamination with microorganisms, dirt, chemicals and physical substances during the short period of contact between the product and equipment surfaces. Materials of construction must be: physical durable and mechanical stable (strong, hard, tough, impact and crack resistant, resistant to wear, tear and abrasion), easy to machine (in specific sizes and shapes) and to join (continuous hygienic bonding or welding), compatible with other materials of construction (no metal-to-metal corrosion) and/or functional substances (lubricants, refrigerants, etc.), inert (no adulteration of the food with deleterious substances), chemical resistant (to the food, cleaning agents and disinfectants), heat and/ or cold resistant, and last but not least hygienic (smooth, not sensitive to fouling, and easy to clean and decontaminate). To select the most appropriate materials of construction for use in either the food contact, or the non-food contact area, the equipment manufacturer must have knowledge of the physical, chemical and thermal behaviour of an as large as possible range of market available materials of construction, must be familiar with their hygiene characteristics, and must have insight in the laws, regulations, standards and guidelines applicable to the materials of construction used in the design and manufacturing of his food processing equipment. This text gives an overview of the regulations and hygienic requirements that materials of construction commonly applied in the manufacturing of food processing equipment and services must meet, with further emphasis on their suitability in either the food-contact or nonfood contact zone, in an environment where harsh chemicals are used to clean and disinfect. For different materials of construction, specific problems with respect to their hygiene, inertness, physical characteristics, and chemical and thermal resistance will be discussed. Key words: Food contact materials, Materials of construction, Legislation, Resistance. 165


HYGIENIC DESIGN ASPECTS OF PASTEURIZER TO ASSURE EFFECTIVE PASTEURIZATION OF MILK Prabhakar Kanade1, Asaithambi Subramani1* Mother Dairy Fruit & Vegetable Private Limited, Innovation Centre, Patparganj, 110092, East Delhi, Delhi, India 1

*

Abstract


Design aspects of the pasteurizer shall be able to address effective pasteurization of each particle of milk as well as to prevent cross contamination of pasteurized milk. This article reviews various international standards on milk pasteurization process design aspects to have effective pasteurization of each particle of milk. Key requirements like holding coil design, flow monitoring and control, valve design & placement, safe mode installation, process control & recording devices, temperature sensors response time and fail safe connection are detailed. Effective pasteurization of each particle of milk shall able to ensure the safety throughout the shelf life of the milk & milk products as well as to facilitate compliance to the microbiological specifications both of hygienic indicators and pathogens, consistently. Key words: Shelf-life, Microorganisms, Holding Coil, Effective Pasteurization, Safe mode installation.

166


ANTIMICROBIAL MATERIALS, COATINGS AND BIOMIMETIC SURFACES WITH MODIFIED MICROTOGRAPHY TO CONTROL MICROBIAL FOULING OF PRODUCT CONTACT SURFACES WITHIN FOOD PROCESSING EQUIPMENT: LEGISLATION, REQUIREMENTS, EFFECTIVENESS AND CHALLENGES Frank Moerman1* 1

EHEDG Belgium & Catholic University of Leuven - KU Leuven, Belgium, Naamsestraat 22 - bus 5000, B-3000 Leuven *


Abstract Pathogens and spoiling microorganisms which adhere to interior equipment surfaces may be transferred to food products during their processing. To improve the hygiene during food processing operations, either inorganic or organic antimicrobials are added to various materials of construction used in the manufacturing of food processing equipment. In the USA, antimicrobials used in materials of construction must be registered with EPA under the Federal Insecticide, Fungicide, and Rodenticide Act, while in Europe biocidal products, included antimicrobial food contact materials, are subjected to Regulation (EU) No 528/2012. However, residual limits of antimicrobials released from food contact materials in food are still to be set via the existing European food contact material regulations. An optimal antimicrobial component for food contact applications should have the following properties: broad-spectrum antimicrobial activity towards undesirable microorganisms and without killing of beneficial microorganisms, fast-acting at low concentration, long-lasting effect or possibility to regenerate antimicrobial qualities upon loss of activity, no release of non-food grade substances, no development of resistance, and low cost. However, the majority of antimicrobial materials do not fulfil all these criteria, and quite often, in practical conditions, their hygienic effect is insignificant, due to the depletion of the antimicrobial substance within the material surface and because food residues, biofilms and scale deposits may exert a protective effect by prohibiting intimate contact between the microbes and antimicrobial surface, or by forming an obstacle for the passage of antimicrobials released from the surface. Therefore, the European Hygienic Engineering & Design Group clearly states that materials modified with antimicrobials may not be considered as a substitute for hygienic design, and certainly not for proper cleaning and disinfection practices. As an alternative, biofilm antiadhesive coatings are developed to reduce adhesion of microorganisms on the product contact surfaces of food processing equipment. Key words: Antimicrobial, Nano, Legislation, Hygiene requirements, Coating, Toxicity.

167


EQUIPMENT SURFACES PREPARATION VS. FOOD STRUCTURE

Tadeusz Matuszek1* 1

Mechanical Engineering Faculty, Gdansk University of Technology, 11/12 G. Narutowicza St. 80-233 Gdansk, Poland *


Abstract Food structure belongs to the very complex and dissipative system. Mechanism of interaction and diffusion within that system, are determined by their chemical composition and also by physical structure of various constituents. This interaction strongly affecting food engineering surfaces equipment. Their preparation regarding hygiene, quality, and safety food production vs. food structure changes during processing have been presented. It has been stated that raw material, semi food product, and final products, creating the structure can be characterised by different responses against any surroundings either closed or open to the material mass flow. It has been noticed that the variable value of that reaction seen as the resistance forces to any contact visible or invisible surfaces, depends on the ways of possible interaction with that surfaces, and are related to the adhesive forces appearing during that contact. It can be said that between the food matrix structure, and surfaces to be in touch with them, there is a game played with different final effects. That game between both side is continuously on the way „from farm to fork”. On that ways there are many types of equipment surfaces being in touch with that materials. The final results of that game creating the problems to cope with the removal of the remaining different soil on that surfaces, and to use adequate cleaning procedure to minimised food contamination. The effectiveness of that surfaces equipment preparation depends on the kind of soil and its adhesive value forces attachments. Preliminary results of the final value, of food structure formation and resulting adhesives forces indicate, that both depends on its space configuration and rheological behaviour, on contribution to viscosity, surface tension and stability influenced by many factors: interfaces processes, moisture content, biochemical, microbiological, enzymatic and water activities. Key words: Surface equipment, Food structure, Adhesive forces.

168

PACKAGING AND SHELF LIFE, PRODUCT DESIGN

VI


ANTIBACTERIAL EFFECT OF GRACILARIA VERRUCOSA EXTRACT IN MINCED MACKEREL DURING REFRIGERATED STORAGE Mustafa Ünlüsayin1*, Bahar Gümüş1 Faculty of Fisheries, Akdeniz University, Dumlupınar Bulvari, 07058 Antalya, Turkey 1

*


Abstract In this study antibacterial effect of Gracilaria verrucosa extract on the quality of minced Norway mackerel (Scomber scombrus) were investigated. G. verrucosa was collected from the Inciraltı, Izmir, Turkey. In the laboratory, the sample was cleaned by rinsing with tap and distilled water, and then dried at 40 °C for 24 hours. The sample was extracted in a water bath with shaker at 60 0C for 30 min into 95% (v/v) ethanol. The minced fish were divided into four groups and treated 0.5%, 1%, 2% concentrate G. verrucosa extract and without extract (control group). All groups were stored 4 0C during 18 days. Microbial (total mesospheric aerobic bacteria, total psychrophylic aerobic bacteria, Pseudomonas, yeast-mould and lactic acid bacteria) qualities of groups were done on 3-day intervals during 18 days. No yeast-mould and lactic acid bacteria were detected for the storage period in all groups. The lowest counts of total psycrophylic, mezophilic and pseudomonas bacteria were found for the sample treated with 2% concentrate G. verrucosa extract. The highest microbial counts were determined in control group for all sampling days. Microbial analysis demonstrated that G. verrucosa extract reduced the microbial load of the minced mackerel during refrigerated storage. Keywords: Gracilaria verrucosa, Extract, Mackerel, Antibacterial, Storage.

170


STUDY ON THE THERMAL AND NON-THERMAL SHRINKAGE EFFECT OF TWO POLIMER FILMS AND ITS INFLUENCE ON SELECTED CHEMICAL AND COLOUR PARAMETERS DURING STORAGE OF PORK CHOPS IN VACUUM PACKAGING Lazar Turubatović1*, Zoran Petrović2, Danijela Vranić2, Mirjana Lukić2, Slavica Vesković-Moračanin2 1

Institute for development of water resources “Jaroslav Černi”, Jaroslava Černog 80, 11000 Belgrade, Serbia 2 Institute of meat hygiene and technology, Kaćanskog 13, 11000 Belgrade, Serbia *


Abstract Extension of the shelf life of meat on the market is one of the most important requirements that are placed in front of the meat industry because, in addition to safety and quality, contains and significant economic momentum. This paper presents a part of the examination of the project III 46009, funded by the Ministry of Education, Science and Technological Development of Republic of Serbia. The aim of the study was to observe the effect of thermal shrinkage on the differences in the sustainability of the application of these two packaging procedures. In summer and winter cycle were conducted tests for sustainability of pork chops in a vacuum packaging of 7 and 9 layered foil. Samples were transported immediately after packing using the vehicle with Thermo King and stored in conditions of 1 - 3 0C. In the first cycle, the packaging is done with a thermal shrinkage, while in the second cycle subsequently thermal shrinkage after vacuuming was not done. There were registered statistically significant differences in terms of TVB-N, pH and aw values between these two cycles (p < 0.001), and the values of color (L*, a* and b*; p < 0.001), measured using Konica-Minolta device, between the two types of films in both cycles. Looking at the days between these two cycles when the test was done, we registered a statistically significant difference (p < 0.001) between the acid value and the value determined by TBK test (Malon-aldehyde content). The results indicate significantly prolonged sustainability of pork chops packed in vacuum packaging. Unpackaged pork chops were sustained up to 5 days. Under the conditions of our test, better results were obtained when, after vacuuming, is not done thermal shrinkage, because pork chops were sustained for 15 days, regardless of the type of film used, consistent with the sensory quality. Key words: Sustainability, Pork chops, Vacuum packaging, Multilayer films, Thermal shrinkage. 171


EFFECT OF PACKAGING AND CONSERVATION CONDITIONS ON SOME PHYSICAL-CHEMICAL PROPERTIES OF ALMONDS Raquel P. F. Guiné1,2*, Cátia F. F. Almeida1, Paula M. R. Correia1,2 1

Department Food Industry - Escola Superior Agrária de Viseu, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606 Viseu, Portugal 2 CI&DETS - Instituto Politécnico de Viseu, Av. Cor. José Maria Vale de Andrade, Campus Politécnico, 3504-510 Viseu, Portugal *


Abstract Food quality is a concept that has attracted the attention of Industries and consumers, hence the concern to preserve the products under appropriate conditions, avoiding physical and chemical changes that jeopardize the integrity of the food. In this context, assessments were made of the physical and chemical properties in order to investigate the effects of storage in almonds, under certain conditions of temperature, relative humidity and packaging. The almonds used were from different origins, namely Spain, Portugal and United States and the conservation processes tested were: storage at room temperature, in a stove at 30 and 50 0C without control over relative humidity, in a chamber at 30 and 50 0C with relative humidity of 90%; refrigeration and freezing. The packages used were two types of plastic: linear low density polyethylene (LLDPE) and low density polyethylene (LDPE). The properties evaluated were moisture content, water activity, colour and texture. The principal results show that the storage conditions that best preserve the characteristics of almonds are those at low temperatures, because, while the treatments at high temperatures induced in general more changes, the refrigeration and freezing systems had a lower effect on the products characteristics, particularly moisture, water activity, hardness and friability. From the results obtained it was concluded that for a good preservation of almonds during storage should be used a packaging material, preferably LDPE, and that with respect to storage conditions the best methods are at room temperature or, alternatively, in refrigeration or freezing. Key words: Almond, Colour, Texture, Water Activity.

172


EFFECT OF PRE-TREATMENT ON SOME PHYSICAL-CHEMICAL PROPERTIES OF DRIED CARROTS Raquel P. F. Guiné1,2*, Susana I. A. Sério1, Paula M. R. Correia1,2, Maria João Barroca3 Department Food Industry - Escola Superior Agrária de Viseu, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606 Viseu, Portugal 2 CI&DETS - Instituto Politécnico de Viseu, Av. Cor. José Maria Vale de Andrade, Campus Politécnico, 3504-510 Viseu, Portugal 3 Departament Chemical and Biological Engineering, Instituto Superior de Engenharia de Coimbra, Rua Pedro Nunes - Quinta da Nora 3030-199 Coimbra, Portugal 1

*


Abstract Carrot is the most commonly used vegetable for human nutrition and is an excellent source of β-carotene, vitamin A and potassium, and contains cholesterol-lowering pectin, vitamin C, vitamin B6, thiamine, folic acid, and magnesium. Carrots are highly seasonal and abundantly available at particular times of the year. For extending the availability of this root, several preservation processes can be used, but convective drying is one of the most important since it not only extends vegetable shelf life significantly but also diversifies the offer of foods for consumers. However, convective drying can also give rise to significant chemical changes (non-enzymatic browning, among others), which may affect the quality of the product. Pre-drying treatments of solid food products can be used as a way to augment product quality and to modify the structure of food products so as to improve mass transfer coefficients in drying. In this context, assessments of the physical and chemical properties were made in order to investigate the effects of sodium metabisulphite at different concentration/time combinations prior convective drying of carrots. The carrots used in this study were purchased in a local market, and hand peeled and cut into slices with thickness of 10 mm. Before convective drying at 60 0C the slices of carrots were submitted to pre-treatments as follows: a) dipping in a water solution of 0.25% of sodium metabisulphite for 60 and 90 min. and 1% of sodium metabisulphite for the same times, at room temperature; b) dipping in an equal mass of plain water for 60 and 90 min at room temperature (as control sample). Some chemical properties of the fresh and dried samples were evaluated with classical methods, namely moisture content, fibre, ashes and sugars (reducing, total and non-reducing sugars). The physical properties evaluated were color and texture. Colour was evaluated with a Colorimeter in the CieLab colour space and texture was measured Colour was evaluated with a Colorimeter in the CieLab colour space and texture was measured by texture profile analysis with a texturometer. The main results show that the different combinations concentration/time of sodium metabishulphite dipping has a similar effect on the chemical properties of the dried carrots. Furthermore, the dried slices of carrots with and without pre-treatment originated products 173


with similar nutritional characteristics. With respect of colour, the total difference of colour and browning index was similar to the different solutions of sodium metabishulphite. In addition the browning of the dried carrots was, apparently, independent of the pretreatment. Similarly, the different combinations of pre-treatment had no visible effect on textural parameters and generally the hardness decreased with the pre-treatments. From the obtained results it was concluded that the different concentration/time combinations of sodium metabisulphite solutions had no visible improvement on the quality of the dried carrots. Key words: Carrots, Pre-treatment, Drying, Colour, Texture.

174


HHP: LITERATURE AND MEASUREMENTS Csaba Németh1*, Louis Argüello Castillo2, László Friedrich2, Péter Póti3, Csaba Balla3 Capriovus Ltd., Dunasor 073/72 hrsz., H-2317 Szigetcsép, Hungary Corvinus University of Budapest, Ménesi út 45., H-1118 Budapest, Hungary 3 Szent István University, Páter Károly út 1., H-2100 Gödöllő, Hungary 1

2

*


Abstract There are numerous new technologies whose implementation in the food industry is hampered by the fact that people hesitate to invest in expensive systems which they cannot be sure will work, or at least are questionable in terms of a given product. Until recently preservation by HHP, high hydrostatic pressure, was such a technology, and still is today in some branches of the food industry. Investigations were conducted to answer the question of whether the literature, the laboratory, and the industrial (or at least pilot plant) measurements and results agree with each other. We compared the literature data with two HHP systems which were significantly different in terms of treatment capacity, but their efficiency in killing microbes was studied under the same treatment parameters. Our results show that in nearly all cases, only minimal differences exist between the data in the literature and measurements taken on the two appliances. Key words: HHP, Food preservation, Data comparison.

175


CHANGES IN PACKAGED BEER UNDER DIFFERENT STORING CONDITIONS Daniela Smogrovicova1* Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinskeho 9, 812 37 Bratislava, Slovakia 1

*


Abstract The main problem of beer quality is the change of its chemical composition during storage, which negatively alters the sensory properties. Besides the storage conditions and beer composition, with the increasing use of plastic bottles, their composition is of the great importance as well. Plastic bottles have limited acceptance due to oxygen permeability, as beer is an oxygen sensitive beverage, and with an increase in access to oxygen its flavour reduces, affecting shelf life of beer. It is therefore critical that polyethylene terephthalate (PET) bottles offer sufficient barrier properties. The aim of our study was to compare beer stability during storage in different PET bottles at the temperatures of 10, 20 and 30 °C, by analysing its properties using GC with solidphase microcolumn extraction (SPMCE) and European Brewing Convention (EBC) methods. We used standard PET bottles, lightweight PET bottles with 2% of oxygen scavenger and PET bottles with 2 and 6% of oxygen scavenger. After three months of storage the highest concentration of oxygen (0.378 mg/L) was recorded in beer stored at 10 °C in the lightweight PET bottle with 2% of oxygen scavenger. Beers keeping in this type of container had the highest oxygen concentrations at all temperatures. There was not a significant difference in oxygen concentration in beers stored in the PET bottles containing 2 or 6% of oxygen scavenger. In these bottles the oxygen concentration was lower than 0.1 mg/L at all temperatures. The research confirmed that the oxygen concentration in beer is one of the most important parameters which influences stability of beer and its physical-chemical and sensory properties. In beers with the highest concentration of oxygen were the most significant aging changes. Samples stored at 30 °C reached generally the worst sensory results. ACKNOWLEDGEMEN: This work was supported by the Scientific Grant Agency of the Ministry of Education of the Slovak Republic and the Academy of Sciences, registration number 1/0560/14. Key words: Beer ageing, PET (Polyethylene terephthalate) bottles, Temperature, Oxygen.

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THE INFLUENCE OF HOT AIR TREATMENT AND UV IRRADIATION ON THE QUALITY OF TWO TOMATO VARIETIES AFTER STORAGE Miona Belović1*, Žarko Kevrešan1, Mladenka Pestorić1, Jasna Mastilović1 1

Institute of Food Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia *


Abstract Heat treatment of tomatoes in water or in the air flow after harvest is used for disinfection, chilling injury reduction and ripening process control. Ultraviolet (UV) radiation is another post harvest treatment used for reducing of microorganisms and delaying of ripening and senescence. The aim of our research was to compare the influence of these treatments on the quality of tomatoes during storage. Two tomato varieties (Zouk and Camry) were harvested in turning ripening stage and treated with hot air (60 0C) or ultraviolet radiation. Fruits were stored for 14 days in semi-controlled conditions (storage temperature ranged from 14.4 to 19.9 0C and relative humidity ranged from 35% to 55%), while non treated tomatoes stored under the same conditions were used as a control. Sensory evaluation of samples was performed by trained panel after the storage period. Instrumental measurements were conducted before and after the storage. Colour was measured using a Minolta Chromameter CR-400. Textural characteristics were determined by a TA.XT Plus Texture Analyser. All colour and texture parameters changed significantly compared to the results obtained before storage, except b* values obtained for hot air treated tomatoes. After 14 days of storage, control samples had significantly lower L* values and hardness, while UV irradiated samples had significantly lower a* values and significantly higher skin strength. Regarding sensory evaluation, there were no significant differences between treatments in terms of colour, hardness, odour, and taste after storage. However, UV irradiated variety Zouk received significantly lower score for appearance. Both post harvest treatments were effective in preventing tomato fruit spoilage. Hot air treatment resulted in better quality of tomato fruits in terms of sensory properties after two weeks of storage, but the UV irradiation resulted in favourable effects in terms of extension of tomato shelf life because it led to delayed ripening of tomato. Key words: Tomato, Storage, Ripening, Heat treatment, UV irradiation.

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THE QUALITY OF NONCARBONATED NONALCOHOLIC BEVERAGES DURING THE SHELF LIFE Dragutin Djukic1*, Slavica Veskovic Moracanin2, Leka Mandic1, Jelena Atanaskovic1 Faculty of Agronomy Cacak, University of Kragujevac, Cara Dusana 34, 32000 Cacak, Serbia 2 Institute of Meat Hygiene and Technology, Kacanskog 13, 11000 Belgrade, Serbia 1

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Abstract The manufacture of safe products that have important quality parameters and the preservation of these requirements during the specified shelf life are the main tasks of any manufacturer. To meet these requirements, it is necessary to implement appropriate manufacturing practices and adhere to the prescribed regulations. The aim of this study was to investigate the microbiological safety and sensory properties of seven types of noncarbonated non-alcoholic beverages (I-VII), produced by the Knjaz Miloš AD Company, Arandjelovac, Serbia, containing different ingredients (I: peach flavouring, citric acid, a mixture of vitamin B, sugar, potassium sorbate and sodium benzoate; II: herbal extracts of guarana and lemon grass, apple, grape and lemon juices, citric acid, caffeine, vitamins and lemon flavouring; III: inulin and extract of Aloe vera, apple, orange, pineapple, mango, passion fruit, kiwi and papaya juices, citric acid, L-ascorbic acid, melon flavouring and preservatives; IV: concentrated apple, grape and lemon juices, citric and L-ascorbic acids, juniper, gentian and lavender flower extracts, cherry flavouring and preservatives; V: Cambogia Garcinia extract, fructose, L-carnitine, Mg-citrate, vitamins, lemon, lime juice, green tea, and caffeine flavourings; VI: sugar, Mg and Ca-lactate, citric acid, preservatives and flavouring agents; VII: concentrated apple juice, Mg and Ca-lactate, sugar, citric acid, preservatives and flavourings). Samples were kept in the original packaging, at different storage temperatures (20, 25, 30 and 42 0C). Microbiological tests were carried out according to the national legislation on safety and non-alcoholic beverages, which is in accordance with both ISO methodology (Enterobacteriaceae, yeasts, fungi, aerobic mesophilic bacteria) and internal control requirements set down by the company (coagulase positive staphylococci, sulphate-reducing clostridia, E. coli, acid-tolerant microorganisms). All analyses were carried out at succesive ten-day intervals, during three months. At the end of the production, all samples were microbiologically safe. The presence of lactic acid bacteria was not recorded in the tested samples during the three months of storage. The number of aerobic mesophilic microorganisms significantly increased in beverage I (20 days at 25 0C), IV (20 and 50 days at 20 0C and 90 days at 25 0C), and V (50 and 80 days at 20 0C). The total numbers of mould and yeast, and acid-tolerant microorganisms significantly increased only in the samples of beverage I (90 days at 25 0C) and III (10 days at 25 0C). Other microbiological results were within the prescribed limits. Throughout the study, sensory test results for all samples showed normal quality. Key words: Non-alcoholic beverages, Microbiological and sensory testing, Shelf life. 178


APPLICATION OF HIGH POWER ULTRASOUND IN PRODUCTION OF LONG LIFE FERMENTED MILK BEVERAGE Meral Kılıç-Akyılmaz1*, Çiğdem Kurt1, Tuba Parlak Uzunoğlu1, Gürbüz Güneş1 1

Department of Food Engineering, Istanbul Technical University, Ayazağa Campus, Maslak, 34469 Istanbul, Turkey *


Abstract Long-life fermented milk beverages are preserved by application of heat treatment after fermentation. Use of high power ultrasound as an alternative to heat treatment in production of long life fermented milk beverages was investigated. Samples of fermented milk beverages were prepared by addition of 50% water to yoghurt. High power ultrasound (24 kHz, 400W) was applied with a probe at 20 and 60 0C for 10 - 30 min for 10 min. to the samples. Only heat-treated control samples representing conventional pasteurization treatment (700C-10 min.) and 60 0C - 10 min. heat treatment applied in the ultrasound treatment were also prepared. Samples were stored at 4 0C and their pH, titratable acidity, serum separation, rheological, microbial and sensory properties were measured during storage time. Apparent viscosity, consistency coefficient and flow behavior index of the samples were measured by using a rheometer with concentric cylinder probe system. In microbial analyses, number of total mesophilic aerobic microorganisms, lactobacilli and streptococci were determined. Sensory flavour and texture properties of the samples were determined by using descriptive sensory analysis method. Highest microbial inactivation was obtained by heat treatment at 70 0C for 10 min., this treatment was followed by 60 0C - 10 min. heat treatment and ultrasound treatment at 60 0C. Application of ultrasound at 20 0C did not provide sufficient microbial inactivation. Titratable acidity, pH, rheological properties and serum separation of the samples treated with ultrasound at 60 0C were found similar to those of the heat-treated samples. Ultrasound treatment was found to reduce particulated structure but caused foreign smell and taste in sensory analysis. Key words: Fermented milk beverage, Ultrasound, Quality, Shelf life.

179


EFFECT OF CHOKEBERRY AND TURMERIC ON SENSORY PROPERTIES AND MICROBIOLOGICAL QUALITY OF PROBIOTIC FERMENTED MILK DURING STORAGE Bojan Matijević1*, Irena Kostelec1, Martina Krnežić1 Karlovac University of Applied Sciences, Trg J. J. Strossmayera 9, 47000 Karlovac, Croatia 1

*


Abstract Chokeberry and turmeric are plants which have many health benefits, exhibit strong anticancer activity. The aim of this study was to produce probiotic fermented milk with the addition of chokeberry or turmeric and explore their impact on the sensory characteristics as well as the survival of Lactobacterium casei Lc-1 bacteria during cold storage. The fermentation of pasteurized milk without (control group) and with the addition of 0.5 and 1g/L of chokeberry and turmeric extract (experimental group) was carried out at 37 0C with Lb. casei Lc-1 bacteria. During storage at 4 0C, fermented milk samples were analyzed on the 1st, 7th, 14th, 21st and 28th day, and the pH, titratable acidity and the viable cell count were also monitored. Sensory properties of fermented milk were evaluated by a panel using the method of 20-point scaling system of weighted factors. During 28 days of storage the smallest change of the pH-value occurred in the samples of fermented milk with the addition of chokeberry (ΔpH = 0.08), whereas the samples with the addition of turmeric had a greater drop in pH-value compared to the control sample (ΔpH = 0.25). The viable cell count of Lb. casei Lc-1 at the beginning of the storage of fermented milk was slightly higher in the samples with the addition of chokeberry (logCFU/mL = 8.18) compared to the samples with turmeric (logCFU/mL = 7.65). The viable cell count during the entire time of storage was about 7 logCF/mL regardless the addition of chokeberry or turmeric. Chokeberry and turmeric gave a characteristic colour and flavour to fermented milk, and the fermented milk with the best score was the one with the addition of 1g/L of chokeberry (18.7 out of 20 points) and 0.5 g/L of turmeric (17.8 out of 20 points). Key words: Chokeberry, Fermented milk, Probiotics, Sensory properties, Turmeric.

180


EXTENDING THE SHELF-LIFE OF FRESH STRAWBERRIES BY USING EDIBLE COATINGS Elena Velickova1*, Eleonora Winkelhausen1, Slobodanka Kuzmanova1, Vitor D. Alves2, Margarida Moldão-Martins2 Department of Food Technology and Biotechnology, Faculty of Technology and Metallurgy, University Ss.Cyril and Methodius, Rudjer Boskovic 16, 1000 Skopje, Republic of Macedonia 2 CEER – Biosystems Engineering, Instituto Superior de Agronomia, Universidade Técnica de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal 1

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Abstract The shelf-life of fresh strawberries was extended by using edible coatings. Strawberries were coated with monolayer, multi-layer and composite coatings consisting of chitosan and beeswax. The coated strawberries were stored at 20 0C and 35-40% of relative humidity - RH. The quality of the coated strawberries during storage was tested by evaluating several parameters, such as: fungal infection, weight loss, respiration rate, skin and flesh color, firmness, pH value, titratabale acidity, soluble solids content, reducing sugars content and sensory evaluation. The chemical content of the strawberries was evaluated using classical methods. The color was determined by measuring the CIE lab scale parameters, while the texture was studied using a TAXT2 texture analyzer. The respiration rate was analyzed with a head space gas analyzer based on a mini-IR spectrophotometer that recorded the CO2 content. Sensory evaluation of the strawberries was carried out in a standardized test room, in the sensory laboratory of the Department of Food Science and Technology at the Instituto Superior de Agronomia, Universidade Técnica de Lisboa. The coatings slowed down the respiration of the fruits which resulted in reduced weight loss in the strawberries during storage. The second benefit of the coatings was the improved retention of the color in strawberries’ skin and flesh. The different types of coatings kept the firmness of the whole coated strawberry constant during the storage period. The sensory evaluation of the coated strawberries showed that the monolayer coatings were more accepted by the trained panel than the multi-layer coatings due to their more natural appearance and neutral taste. The chitosan and composite coatings were transparent, while the three-layer coatings were more mat and slightly white. The chitosan based coatings prolonged the storage period of strawberries for seven days at temperature of 20 0C and relative humidity of 53% and slowed down their senescence process compared to uncoated strawberries. Key words: Strawberry, Edible coating, Chitosan, Beeswax, Shelf-life quality, Sensory acceptance. 181


EFFECT OF ADDITION OF TREHALOSE, MALTOSE AND TWO MODIFIED STARCHES ON COLOUR AND TEXTURAL ATTRIBUTES OF CHICKEN SURIMI GELS AFTER FROZEN STORAGE Krešimir Mastanjević1*, Dragan Kovačević1 1

Department of Food Technology, Faculty of Food Technology, University of Josip Juraj Strossmayer in Osijek, Kuhačeva 20 31 000 Osijek, Croatia *


Abstract Texture profile analysis (TPA) and instrumental colour parameters of chicken surimi gels after frozen storage were investigated. Chicken surimi gels were prepared from broiler meat, mixed with trehalose (w = 8%), maltose (w = 8%), tapioca modified starch (MTS) (w = 8%) and barley modified starch (MBS) (w = 8%), quickly frozen and stored for 12 weeks on -30 0C. Instrumental colour measurements (L*, a*, and b* values) were taken using a Hunter-Lab Mini ScanXE. The Hunter L*, a*, and b* values respectively correspond the lightness, greenness (-a*) or redness (a*), and blueness (-b*) or yellowness (b*).Texture profile analysis (TPA) tests were performed using a TA.XT2i SMS Stable Micro Systems Texture Analyzer) equipped with an aluminium cylindrical probe P/75. Force-time curves were recorded at across-head speed of 5 mms-1 and the recording speed was also 5 mms-1. The following parameters were quantified: hardness, springiness, cohesiveness and chewiness. Experimental data were analyzed by the analysis of variance (ANOVA) and Fisher’s least significant difference (LSD), with significance defined at P 0.05) affected by addition of trehalose, maltose MBS and MTS. Increase in colour and textural attributes of chicken surimi gels (L*, whiteness, hardness, gumminess and chewiness) indicates possible interactions between chicken myofibrillar proteins and trehalose, maltose and MBS. Key words: Chicken surimi, Texture, Colour, Modified starch, Trehalose, Maltose, Frozen storage.

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DECLARATION PROOF ABOUT POLYMER PACKAGING BIODEGRADATION BY CHARACTERISTICS TESTING DURING ACCELERATED ARTIFICIAL AGING IN CHAMBER Vera Lazić1*, Senka Popović1, Danijela Šuput1, Nevena Hromiš1, Spasenija Milanović1 Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia

1

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Abstract In addition to safety, utilization and storage - transport function, packaging has an informative role. Packaging through declarations provides information about the product and the manufacturer and also can carry a material label as well as ecological status information of the material. According to the origin of raw materials for the production and biodegradation possibility polymer packing materials can be a synthetic, biopolymers and biodegradable synthetic polymers. Biodegradable synthetic polymer packaging carries a label that it is biodegradable, so as the name and quantity of the additive added for biodegradation. In this paper three polyethylene foils, with same thicknesses, were selected, which carry biodegradable label and which were added various additives for biodegradation. Samples are subjected to aging in chamber for accelerated artificial aging. At start, so as during the aging, the following tests were carried out: melt flow index examination (MFI) (ASTM D 1238-10), tensile properties tests (ASTM D3826-98), as well as structural characteristics by determination of the carbonyl index (ASTM D 5576). Obtained results proved different degradation time. Depending on the kind of the added additives, degradation time ranges from 94 h (sample 3), 163h (sample 2), up to 240 h (sample 1). In accordance with stated standards polymer biodegradation at the end leads to MFI increase, from 0159 to 1549 g/10 min. (sample 1), from 0181 to 0236 g/10 min. (sample 2) and 0.251 to 0.283 g/10 minutes (sample 3), carbonyl index increase from 0.04 to 0.071 (sample 1), from 0.078 to 0.100 (sample 2) and from 0.005 to 0.025 (sample 3), and the reduction in tensile properties, from 220.99% to 6.78% (sample 1), from 14.72% to 272.37% (sample 2) and from 260.94% to 4.62% (sample 3). Obtained results proved that all the samples are biodegradable and that the declaration of biodegradability is justified. Key words: Packaging, Polymers, Biodegradation, Characteristics, Ecological declaration.

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THE CREEP BEHAVIOR OF LINEAR LOW DENSITY POLYETHYLENE PACKAGING FILMS Yakov Unigovski1, Arthur Bobovitch2, Emmanuel Gutman1* 1

Department of Materials Engineering, Faculty of Engineering Sciences, Ben-Gurion University of the Negev, 84105 Beer-Sheva, Israel 2 Syfan Saad (99) Ltd, 85140, Beer-Sheva, Israel *


Abstract The effect of density and processing parameters on the creep behaviour of linear lowdensity polyethylene (LLDPE) films with a broad range of densities has not been studied in-depth yet. Creep behaviour of 40- and 80-micron-thick films with density of 0.902, 0.912, 0.920 and 0.930 g/cm3 produced by blowing and casting processes was investigated at room temperature and 70 0C. As a criterion for ductile creep failure, strain-to-failure was chosen, which amounts to the maximum elongation characterized by necking of the whole sample. At room temperature under the stress of 8 MPa, strain-to-failure increases by one order of magnitude (from 0.08 to 0.80) with a decrease in density from 0.930 g/cm3 to 0.902 g/cm3. The most marked decrease in the total strain and creep compliance as a function of d was found with the density increase more than 0.912 g/cm3 both at room temperature (RT) and 70 0C. Processing affects creep deformation much less significantly in comparison with density. The crystalline structure of cast films is much more deformed as compared to that of blown ones due to a higher cooling rate in the casting process and a higher orientation in cast film. That is confirmed by a much broader peak of orthorhombic reflection (110) in cast films in comparison to that of blown films. The strain-induced crystallization of the monoclinic phase was found in films with density less than 0.920 g/cm3 under the action of the applied stress at room temperature. Monoclinic reflection does not appear at 70 0C due to the instability of this phase at elevated temperatures. The cast films have a less perfect crystalline structure than blown ones. Key words: Packaging films, Linear low density polyethylene, Creep, Cast and blown films, Film density.

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APPLICATION OF COMMON PACKAGING MATERIALS IN THE PROBIOTIC FRESH CHEESE PRODUCTION Spasenija Milanović1*, Mirela Iličić1, Marijana Carić1, Vera Lazić1, Eva Lončar1, Radomir Malbaša1, Katarina Kanurić1 1

Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, Novi Sad, Serbia *


Abstract The aim of this work was to investigate adequacy of common packaging materials polypropylene (PP) and polystyrene (PS) from the point of view of protection of the probiotic fresh cheese during its shelf-life. The probiotic and the traditional cheeses were produced from partially skimmed milk with the application of two cultures: i) Lactobacillus acidophilus - 5, Bifidobacterium sp. -12, Streptococcus thermophilus and ii) Lactococcus lactis subsp. lactis, Lc. lactis subsp. cremoris, Leuconostoc mesenteroides subsp. cremoris, Lc. subsp. lactis biovar diacetylactis. The samples were packed in the PP and PS cups (1.8 dL) and stored at 4 0 C for 30 days. Nutritive characteristics of milk and cheese were examined by employing standard IDF/ISO methods. Ascorbic acid in cheese samples was determined using HPLC with UV - DAD detection. Permeability of gases (O2 and N2) was measured using the apparatus Lyssy GPM-200, gas chromatograph Gasukuro Kogyo GC - 320 and integrator HP 3396A. Viability of total lactic acid bacteria and total aerobic mesophylic bacteria were monitored using standard methods. Permeability of gases (particularly oxygen) through two applied packaging materials was found significantly different. As expected, permeability of polypropylene was found significantly lower, regarding all tested gases, than the permeability of polystyrene. Barrier characteristics of the applied packaging materials were assumed to be directly related to the cheese shelf-life. Nutritive characteristics did not change during the storage, regardless to the applied packaging material. The content of ascorbic acid, which is sensitive to the presence of oxygen, was followed and a decrease from 100 µg/100g (after production) to 10 µg/100g (after 30 days) was detected. After 30-day storage, the count of the lactic acid bacteria and Bifidobacteria cells remained almost unchanged (6x107 cells/g in PP cups and 2.5x107 cells/g in PS-cups), approving very high level of their viability, regardless to the packaging material. The number of the aerobic mesophilic bacteria decreased during the storage (5x106 cells/g, in PP cups, and 3.8x106 cells/g, in PS cups). It can be concluded that common packaging materials, polypropilene and polystyrene, are appropriate materials for probiotic fresh cheese packaging. ACKNOWLEDGEMENT: This research is financially supported by Ministry of Education, Science and Technological Development of Republic of Serbia (Project No. 46009). Key words: Probiotics, Fresh cheese, Packaging materials, Shelf-life. 185


STABILITY OF ISOTONIC SPORTS DRINK DURING STORAGE UPON QUALITY, FUNCTIONAL AND SENSORIAL PROPERTIES Tomislav Čugura1, Marinko Pleština1, Danijela Bursać Kovačević2, Nada Vahčić2, Verica Dragović-Uzelac2, Branka Levaj2* Jamnica d.o.o., Getaldićeva 3, 10000 Zagreb, Croatia Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia 1

2

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Abstract Isotonic drinks are characterized with an osmolarity (300 +/-10 mOsm/L) which are in balance with the body fluids. They usually contain certain level of fruit juices with addition of carbohydrates, minerals and vitamins. The aim of this study is to monitor the quality, functional and sensorial properties of the isotonic sports drink during 6 months of storage at ambient temperature. Isotonic drink was produced in industrial plant and contains the orange and lemon juice, sugar isomaltulose, minerals, and vitamins. Produced drink was filled in polyethylene terephthalate bottles (PET) bottles and analysed before and after 2, 3, 5 and 6 months of storage. Quality parameters soluble dry matter, pH value, acidity and colour parameters (by colorimetric CIELAB method) were determined. Functional properties based on osmolality (by osmometer), content of isomaltulose (by high-performance liquid chromatography, HPLC), minerals (by atomic absorption spectrometer, AAS) and vitamins (by HPLC) were determined. Sensory properties were determined by quantitative descriptive method (QDA). All results were statistically analysed using ANOVA. Most quality and functional parameters remained stable but colour parameters indicated browning of drinks during storage. Based on sensory evaluation some changes of taste (lower acidity and fresh fruit taste and higher sweetness) and colour (darkening) were observed. There is high correlation between sensory and instrumental determined colour. Selected Q.D.A. method has proven to be effective for sensory evaluation of the isotonic drink. Isotonic sports drink undergone the slight changes only in colour and taste properties as well as content of vitamin C during the storage period. Despite the observed changes, all quality and functional parameters (mineral and vitamin content and osmolality) remained stable and were in the required limits as well as overall sensory acceptability of drink during all six months or its shelf life. Key words: Isotonic sports drink, Storage, Stability, Osmolality, QDA, Isomaltulose, CIELab colour.

186


INFLUENCE OF MEDICAL PLANT PHENOLIC EXTRACTS ON COLOR EVOLUTION IN ANTHOCYANIN EXTRACTS UNDER DIFFERENT LIGHT CONDITIONS DURING STORAGE Bozidar Ristovski1*, Donka Doneva Sapceska1, Ivana Generalic Mekinic2, Danijela Skroza2, Ivica Ljubenkov3, Visnja Katalinic2, Mirjana Bocevska1 1

Faculty of Technology and Metallurgy, University Ss Cyril and Methodius, Rudjer Boskovic 16, 1000 Skopje, Republic of Macedonia 2 Faculty of Chemistry and Technology, University of Split, Teslina 10/V, 21000 Split, Republic of Croatia 3 Faculty of Science, University of Split, Teslina 12, 21000 Split, Republic of Croatia *


Abstract Anthocyanins are natural, water soluble phenolic compounds responsible for the color of flowers, fruits, vegetables, and related products derived from them. They are deprived of toxicity, do not possess maximum for application in food and their use in practices as an alternative to artificial dyes are highly recommended. They are also known for their biological activity promoting health protecting effects. Excellent source of anthocyanins are red grape cultivars, but their stability depends on: temperature, pH, the presence of light and oxygen, and their chemical structure. The objective of this study was to investigate the effect of medical plant phenolic extracts on color evolution in anthocyanin extracts during storage under different light conditions. Three types of anthocyanin extracts were prepared (from skins of Vranec grape variety, crushed and pressed skins, and pomace after alcoholic fermentation), using mixture of methanol and water (60:40) acidified by 1% (w/v) HCl and supported by sea sand. Phenolic extracts of medical plants Mentha piperita L. (peppermint), Helichrysum arenarium L. (immortelle), and Thymus serpyllum L. (wild thyme) were added (0.4%) to the anthocyanin extracts. Exact volumes of the extracts were placed in jars with caps. The samples were kept at room temperature (+21 0C) under daylight, fluorescent light and dark, at dark in refrigerator at +8 0C, and color values of the extracts were periodically measured during 21 weeks of storage. Spectrophotometric color characteristics and CIE Lab parameters have shown that the addition of phenolic extracts from medical plants had positive impact on color stability of the anthocyanin extracts. Phenolic extract obtained from immortelle possesses a higher capacity to slow down changes of anthocyanin color in comparison to the other two. The most stable in color were the anthocyanin extracts stored at low temperature in dark, while under the daylight the changes were the most expressive. Key words: Anthocyanins, Phenolic extracts, Storage, Light, Spectrophotometric, CIE Lab Color. 187


THE EFFECT OF HIGH PRESSURE TREATMENT ON MEAT QUALITY CHARACTERISTICS OF CHICKEN BREAST MEAT Nives Marušić1, Helga Medić1*, Filip Dujmović1, Sven Karlović1, Damir Ježek1, Duška Ćurić1 1

Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia *


Abstract High pressure processing (HPP) in the meat industry is mainly used to increase the shelflife and to improve the food safety of ready-to-eat meat products as a novel post-packaging non-thermal decontamination technology. HPP has become an industrial reality for the meat industry within the past twenty years. So the aim of this study was to investigate an effect of HPP treatment (100, 200 and 300 MPa in duration of 5 and 10 min) on the chicken meat quality. Moisture uptake, cooking yield, colour (CIE L* a* b*) and Warner-Bratzler shear force of pale (L*>51, pH < 5.8) and normal (45 < L* < 49, 5.9 < pH 0.05) affected by inclusion of phytogenic additive in broiler diet, while mass of whole leg was significantly higher in experimental (486.0 g) than in control (459.9 g) group. Differences of meat yield in breast and whole leg between groups were not significant (P > 0.05). Added phytogenic additive in the chicken feed had positive influence on the pH and color of breast meat and frequency of “normal” meat quality. It can also be concluded that the sensory quality of cooked breasts meat of experimental group according to the assessed properties was evaluated in the range from very good to optimal. ACKNOWLEDGEMENT: Research was financially supported by the Ministry of Education, Science and Technology, Republic of Serbia, project III 46012. Key words: Broiler, Feeding, Phytogenic additive, Carcass and meat quality. 276


EFFECTS OF GRAPE SEED EXTRACT FEEDING ON SOME PHYSICOCHEMICAL AND MICROBIOLOGICAL PARAMETERS OF BROILER MEAT Hayrunnisa Özlü1*, Sevda Urçar1, Betül Apaydın2, Mustafa Atasever1, Meryem Aydemir Atasever1 Food Hygiene and Technology Department, Veterinary Faculty, Atatürk University Campus, 25240, Erzurum, Turkey 2 Biochemistry Department, Veterinary Faculty, Atatürk University Campus, 25240 Erzurum, Turkey 1

*


Abstract In this study, the effects of grape seed extract (GSE) feeding on the meat quality of the broilers was investigated. In the experiment, 60 female Ross-308 broilers were separated into 4 groups. The K (control) group was fed on a basal ration. GSE and GSE with antibiotics (GSE-A) groups were fed on a basal ration with added 100 mg/kg grape seed extract whereas antibiotics (A) group was fed on basal ration with antibiotics. During 8 day, 50 mg/kg gentamicin was applied on the A and GSE-A groups. At the end of the fattening period the breast and drumstick meat derived from slaughtered broilers were packed and stored at 2 °C. At the 1, 3, 5, 8 and 11 days of storage the parameters of water activity, pH, colour (L*, a*, b*), lipid peroxidation (TBARS) and the counts of total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB), Pseudomonas spp. and coliform bacteria were analyzed, by standard methods. Water activity and lipid peroxidation (TBARS) of the breast meat were significantly affected by storage time (ST), group (G) and ST*G, whilst pH was affected by ST and ST*G. TBARS of the drumstick meat was significantly affected by ST, G and ST*G. Water activity of the drumstick meat was effected by ST and ST*G, while pH was affected by ST and G. Lightness and redness of the breast meat was significantly affected by ST, G and ST*G. Redness of the drumstick meat were significantly affected by ST, G and ST*G; and yellowness by ST and G. The total mesophilic aerobic bacteria (TMAB), total psychrophilic aerobic bacteria (TPAB), Pseudomonas spp. and coliform bacterial counts of the breast meat were significantly affected by ST, G and ST*G; except for coliform by ST*G. The TMAB and TPAB counts of the drumstick meat were significantly affected by ST, G and ST*G. The antioxidant and antimicrobial effects of GSE were observed on the broiler meat. Key words: Broiler, Gentamicin, Grape Seed Extract, Meat Quality.

277


MILK YIELD AND COMPOSITION, BODY CONDITION, RUMEN CHARACTERISTICS AND BLOOD METABOLITES OF DAIRY COWS FED DIET SUPPLEMENTED WITH PALM OIL Bojan Blond1, Marko Katić1, Danijela Kirovski2*, Radmila Marković3, Dragan Šefer3 Veterinary Station, Agriculture Cooperation Belgrade, Industrijsko naselje bb, 11213 Belgrade, Serbia 2 Department of Physiology and Biochemistry, Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia 3 Department of Animal Nutrition and Botany, Faculty of Veterinary Medicine, University of Belgrade, Bulevar oslobodjenja 18, 11000 Belgrade, Serbia 1

*


Abstract An addition of rumen protected fat to diet of cows may limit negative energy balance and/ or shorten its duration leading to increased milk production with reduced risk of metabolic disorders in dairy cows. The aim of the study was to test the effect of rumen-inert fat supplement of palm oil on milk production, milk composition, rumen characteristics and metabolic variables of early lactating dairy cows. Twenty four Holstein-Friesian cows were divided into two equal groups and fed a corn silage-based diet, without palm oil supplementation (control) or with 300 g palm oil (Palm Fat 99, Noack & Co GmbH, Vienna, Austria) per cow for 8 weeks starting from day 30 after parturition. Milk, rumen and blood samples were taken three times during experiment at days 30, 58 and 86 of lactation. Body condition scores of cows were determinate in the same time periods using the system provided by Elanco Animal Health Buletin Al 8478. Milk yields were measured at the morning and evening milking (600 and 1800) using Milk Master equipment (De Laval, Australia). Milk samples were analyzed for milk fat and milk protein content using LactiCheck P&P milk analyzer (Hopkiton, USA). Rumen content was tested for electrochemical reaction using a pH meter (HI 9321, HANNA instruments, USA). A native slide was prepared for microscopical examination of the rumen protozoa motility that was numerically estimated. Protozoa were counted in whole rumen contents by light microscopy. Blood samples were tested for total protein, albumin, urea, triglycerides, cholesterol, total bilirubin, beta-hydroxy butirate, Ca and P concentrations with commercial test kits (BioMedica, Serbia). Compared with the control, palm oil supplementation resulted in an increase of the average milk yield and milk fat content. The lost in body condition was significantly lower in group fed with palm oil than control group. Rumen pH, total number and motility of protozoa in the fed with palm oil were significantly higher than in control group. Palm oil supplementation 278


did not influence blood metabolites concentrations except of urea and glucose which were significantly lower in palm oil supplemented group. Our results indicate that supplementation with palm oil in weeks 4 to 12 postpartum spared postpartum body weight loss, increased milk yield and milk fat content and had positive effects on rumen characteristics. Key words: Palm oil, Rumen protected fat, Dairy cows.

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THE EFFECT OF ESSENTIAL OILS IN THERMAL PROCESSING OF CHICKEN BREAST IN THE COURSE OF ROASTING Angela Vasileska1* Faculty of tourism and hospitality, University “St. Kliment Ohridski” - Bitola, Ohrid Key Marshal Tito, 95 6000 Ohrid, Republic of Macedonia 1

*


Abstract In the last few years the European Union made a significant change in legislation in the use of supplements, particularly in the use of antibiotics as growth promoters in poultry. In the world in the past are doing quite intensive research in order to find a suitable replacement for antibiotics as growth promoters such as organic acids and their salts, probiotics, prebiotics, enzymes, biogenic additives (essential oils, plant extracts). This work investigated the effect of essential oils on the quality of chicken breast during thermal processing. Five distinct groups of broilers with different nutrition were analyzed in the course of thirty days. The best results were obtained in broilers whose nutrition was enriched with essential oils. The experiment included 240 broilers divided in 5 groups (40 in each group) with different food supplements: the K - control group, fed with standard concentrate, the A group - with an antibiotic food supplement, the Kv group where the additive Yeasture (0,1%) was present as a food supplement, the P group with the additive Acid Way, the Ek group where the additive Multi Acid -` was added, without coccidostatics. Sensory quality evaluation is determined using a modified analytical descriptive point system. In sensory evaluation of the quality of the raw meat is judged colour, texture, smell and overall impression. In sensory evaluation of the quality of the meat were evaluated warm colour, consistency, softness, turgidity, taste and smell. The obtained results in the course of our investigations imply that groups fed with feeding mixtures supplemented with essential oils manifested the best results in terms of sensory characteristics of the thermally processed meat by roasting, permanently from the first to the thirtieth day of maturing. Using of biostimulators such as essential oils is fully justified, especially as a possible replacement for antibiotic growth stimulators. Essential oils show a more pronounced positive effect compared with probiotics, in view of most analyzed parameters. Key words: Essential oils, Sensory characteristics, Broilers.

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DEVELOPMENT OF SOYBEAN VARIETIES WITH SPECIFIC NUTRITIONAL COMPOSITION OF GRAIN Vesna Peric1*, Mirjana Srebric1, Vesna Dragicevic1, Ana Nikolic1, Aleksandar Mikic2, Snezana Mladenovic Drinic1 Maize Research Institute ”Zemun Polje”, Slobodana Bajica 1,11185 Zemun Polje, Belgrade, Serbia 2 Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia 1

*


Abstract The major limitation to use row soybean grain in animal feed is presence of protease inhibitors - Kunitz trypsin inhibitor (KTI) and Bowman - Birk inhibitor (BBI), the main anti-nutritional factors of soybeans. They are responsible for the reduced digestibility of seed proteins and may cause disruption in animal’s development. About 80% of tryptic activity inhibition is caused by KTI. Grain of conventional soybean varieties requires heat processing to break down trypsin inhibitor’s activity before using as food or animal feed. The excessive heat treatments (uncontrolled temperature; long period of time) may decrease protein solubility and lower amino acid availability. The genetic control of presence of (Ti) has been reported as a co-dominant multiple allelic series at a single locus, while lack of KTI is inherited as a recessive allele designated ti. A section of soybean breeding program in Maize Research Institute Zemun Polje is aimed at reducing trypsin inhibitor activity, by crossing parent donor of desirable character (variety Kunitz-titi line) with adapted high yielding varieties (Ti line). Presence/absence of KTI in progeny was done by protein electrophoresis of mature seed from the individual plants in several segregating generations. After field trials over years and different locations, highyielding soybean lines lacking KTI were identified. As a result of this breeding program, two varieties lacking KTI - Lana (maturity group II) and Laura (maturity group I), were released. Trypsin inhibitor content ranged from and 15.01 mg g-1 in Laura to 15.35 mg g-1 in Lana, which was about 50% less than in the genotypes of standard grain type. Grain yield of varieties is equal to high yielding varieties from the same maturity groups. Soybean lines with reduced protease inhibitor content could reduce or eliminate the need for expensive heat treatments and lessen the chance of lowering amino acid availability. This type of varieties might be suitable for small farms with direct feed production and animal growing. Key words: Soybean, Breeding, Kunitz trypsin inhibitor, Animal feed.

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INTERNATIONAL PROGRAMMES AND PROJECTS IN FOOD SCIENCE

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INNOVATIVE DIBBIOPACK BIODEGRADABLE PACKAGING FOR FOOD, COSMETICS AND PHARMACEUTICALS - [OVERVIEW OF EU FP7 FUNDED PROJECT: FP7-NMP-2011-LARGE-5, NO. 280676] Anka Trajkovska Petkoska1*, Ilija Nasov2 1

Faculty of Technology and Technical Sciences, University St. Kliment Ohridski, Petre Prlichkov 42, 1400 Veles, Republic of Macedonia 2 Plasma- Center for Plasma Technologies, 29-ti November 66/9, 1000 Skopje. Republic of Macedonia *


Abstract The general function of packaging is the protection and the preservation from external contamination, but nowadays packaging functions are wider and more varied. A continuous innovation is going on, mostly driven by consumer needs and demands which are influenced by changing of global trends. For example, facing increasing expectations for sustainability and biodegradability, more and more efforts focus on identifying biodegradable packaging materials, increased life expectancy, and stricter requirements regarding consumer health and safety. Smart packaging satisfies these requirements by providing information regarding the package history or the quality of the product. The aim of this project is to develop a new 100% compostable packaging, based on renewable origin biodegradable plastics and nanomaterials. An improved barrier property, heat resistance, processability of used materials is also developed through this work. In general, the main objectives of the project are: 1) Development of a 100% biodegradable and compostable packaging by combining different materials (starches and PLA, nanoclay). 2) Improvement of barrier properties of bioplastics (it could be achieved in different ways: integration of nanoplatelets that offer great capacity barrier packaging, plasma surface treatment/engineering of materials, hybrids of organic/inorganic coatings). 3) Adaptation of technologies for integrated and sustainable processes (process of injection and blow extrusion moulding will be optimized with developed biodegradable materials. Supercritical fluids application will be adapted to them in order to reduce the plastic magnitude and the energy cost of the injection process). 4) Development of biodegradable smart nanodevices adapted to the package: (smart nanotechnologic devices for the detection of low concentrations of headspace gases or nanocomposites for smart release of antimicrobial and favour will be developed and introduced together or individually in a modular way in multifunctional packaging. They will be attached through In Mould Labeling. 5) Finally, to adapt the developed package to the major industries needs and constraints: cosmetics, pharmaceutical and food processing. Key words: Biodegradable polymers, PLA, Nanodopants, Barrier coatings, Permeability measurements.

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THE SAFETYPACK PROJECT Massimo Fedel1*, Luca Poletto1 1

*

CNR – IFN, Via Trasea, 7, 35131 Padova, Italy


Abstract The SAFETYPACK project, that is been funded in the framework of the FP7 EU Program and is active since November 2013, will be presented. Aim of the project is the realization of a new contactless non-intrusive laser gas sensors that will provide the food manufacturing industry with a real time inline control technology that can perform quality and safety control of a wide range of sealed food. In food packaging industry the use of gases other than air in the process of manufacturing and sealing of food items for distribution to the consumer chain (supermarkets, retail points …) has progressively grown. It follows that the precise measurement and control of the inside atmosphere represents a stringent requirement in the food and packaging industries. The control has to be made inline after the closure of the packaging to monitor the integrity of the seal or later to monitor the evolution of the internal gas content in time. Inline non-intrusive contactless laser gas sensors, that are based on laser spectroscopy, will be developed and validated in the project timeframe. They will use Tunable diode laser absorption spectroscopy (TDLAS) and Gas in scattering media absorption spectroscopy (GASMAS) techniques that will be developed and chosen tailored to the final application. The sensors can operate both on (partially) transparent closed containers, such as food trays, bags, bottles of different shapes and colors, as well in almost non-transparent containers, within diffusive materials, such as paper, plastic and food itself. The sensors will be demonstrated and validated with two real-time inline pilot installations regarding tortilla and cheese production. The proposing team, coordinated by CNR-IFN Italy, consists of research institutions, universities, SMEs and industries from five different European countries. The team has already a rather strong experience in applying laser spectroscopy techniques to real-time inline control of industrial processes both in the pharmaceutical, bottling and agrofood market. Project coordinator of this project can be contacted at this e-mail: poletto.luca@ safetypack-project.eu. Key words: Laser, Spectroscopy, Food, Analysis.

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SUSMILK - RE-DESIGN OF THE DAIRY INDUSTRY FOR SUSTAINABLE MILK PROCESSING Christoph Glasner1*, Norbert Reichl2, Josef Robert1, Görge Deerberg1 Fraunhofer Institute for Environmental, Safety and Energy Technology UMSICHT, Osterfelder Str. 3, 46047 Oberhausen, Germany 2 Food-Processing Initiative e.V., Ritterstr. 19, 33602 Bielefeld, Germany 1

*


Abstract On its way from the cow to the carton, milk undergoes a variety of heating and cooling processes, expending a significant amount of water and energy during this journey. SUSMILK is a recent EC-funded FP7 project, which focuses on re-designing the milk industry for a more sustainable production process. This joint research initiative offers great potential to transform the European milk industry, which accounts for approximately 13% of total European food and drink production. Parts of the overall “green dairy” concept are being tested based on systems at five dairies in Germany, Spain, and Serbia, ranging in size from family-owned dairies to industrial plants. Many different possibilities exist for optimizing dairy infrastructures, including onsite, solar-thermal energy utilization. Solar energy in high-temperature solar panels for steam generation can be used, which is paired with biomass boilers. Waste heat from the dairy production for cooling can be used, too. Certain technology development is done by industrial partners. Fraunhofer UMSICHT, which is in charge of the project, is specializing in the energy-efficient manufacturing of milk concentrate with a subsequent novel drying process to obtain a dried and standardized concentrate. The results of this research have the potential to reduce transport energy and tank sizes at individual dairies. Dried milk concentrate is not only of interest for the known conventional applications, but also for some European regions to overcome seasonal supply shortages. This concentrated milk will provide a storable product, consistent in quality and quantity, which will be available throughout the entire year. Fraunhofer UMSICHT estimates that the universal implementation of the SUSMILK concept would help the European dairy industry to reduce energy expenditure by 50 percent and water consumption by 30 percent. This will be evaluated throughout the project. Key words: Technology development, System change, Implementation of efficient technologies, Concentration of milk, Utilization of wastes, Recycling, Green dairy, Process simulation.

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ENABLING ENVIRONMENT FOR INNOVATION AND TECHNOLOGY TRANSFER IN THE FOOD SECTOR - HIGHLIGHTS FROM CAPINFOOD AND TRAFOON PROJECTS Viktor Nedović1*, Andras Sebők2, Susanne Braun3, Tanja Petrović1, Steva Levic1, Mirjana Pešić1, Mirjana Mihajlović1 1

Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia 2 Campden BRI Hungary Ltd. Haller u. 2, 1096 Budapest, Hungary 3 Life Science Center, University of Hohenheim, Wollgrasweg 43, 70599 Stuttgart, Germany *


Abstract CAPINFOOD and TRAFOON projects are two European projects funded by the SouthEast Europe Transnational Cooperation (SEE) programme and FP7, respectively, that deal with different aspects of improving the environment for the innovation in the food sector, as well as technology and knowledge transfer directed to traditional food producers. Although the food industry represents an important sector in the economies of the SEE countries, the innovation in this sector is not at a satisfactory level mostly due to unfavourable environment and luck of society’s support. The main objectives of CAPINFOOD project are to strengthening the institutions to support the innovations in the food sector and to promote public awareness on benefits of innovations making the sartorial innovation easier through transnational cooperation. The specific objective of CAPINFOOD project is to develop national innovation strategies following a common framework for improving the competitiveness of food sector, particularly small and medium enterprises (SMEs), to help the economic growth of South-East Europe (SEE), creation of jobs and ensure sustainable development; - to develop skills of SEE institutions in using effective tools to foster innovation: food chain management, trans disciplinary collaboration with ICT sector, knowledge transfer and practices of using industry panels, based on collective learning and shared costs; - to promote the use of ICT based tools for fostering innovation. The distribution of knowledge created by science has become more important especially for SMEs that could not afford the cost of research and development (R&D) for innovation of their production processes. This project provides practical tools for transferring knowledge generated by R&D. To support traditional SMEs, TRAFOON has set sail in November 2013 to establish a knowledge transfer network with a focus on food products made of grains, fish, fruits, vegetables and mushrooms to support traditional food producing SMEs. The TRAFOON

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network will interlink researchers, knowledge transfer agents, and SME associations in 14 European countries to foster sustainable innovation and entrepreneurship in the sector of traditional foods for the benefit of the regions of Europe and the European consumer. Latest developments of these projects can be seen at websites: www.capinfood.eu, www. facebook.com/capinfood, and http://www.trafoon.eu/. Key words: Food innovation strategies, collective support for SMEs, capacity building of innovation supporting institutions, traditional food network

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FOOD STRUCTURE DESIGN FOR BENEFITS: SIGNIFICANT HIGHLIGHTS FROM COST ACTION FA1001 - FOOD STRUCTURE DESIGN Laura Piazza1, Viktor Nedovic2* DEFENS, University of Milan, Via Festa del Perdono 7 - 20122 Milano, Italy 2 Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia 1

*


Abstract An understanding of fundamental structure and function relationships of food components is a key to the design of new foods. Especially the influence of structure and physical properties on the nutritional and health inducing properties of foods (e.g. bioavailability/ efficacy of nutrients/ bioactivity) has received fragmented research. Activities COST ACTION ‘’Food Structure Design’’ are strategically delineated in the frame of an integrated process & product design approach for creating innovative multiphase structured foods (foams and emulsions) with real health benefits and optimal sensory characteristics. The Action provides a platform to encourage the application of a reverse engineering approach for new product developments starting from food properties required, progressing to formulation or structure engineering and finally deriving the appropriate processing. Advances in Food Structure Design have been favoured by the availability of powerful analytical and data modelling techniques that probe into the multiscale and dynamic food structure. Working groups that have been set up in the network deal with advanced and appropriate analytical and theoretical tools, with biophysics-driven strategies in designing of novel structures and with process engineering and formulation engineering for innovative foamand emulsion-based foods. A main challenge is sharing knowledge and technologies for healthy foods design among Private Enterprises or Services, with the aim of meshing the innovative food structure design approach developed by the Action with the criteria for the market-driven food research. Significant highlight in science of the COST Action “Food Structure Design” is the design of health supporting food functions with development of food structure/health benefits relationships in complex real multiphase structured foods. In specific: a) structural engineering for entrapment and release of nutrients and bioactives in food and in the gut, b) sensory and health benefits of novel food ingredients.

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Regarding the networking activities, a significant highlight is the opening to Food Engineering and Food Biophysics Communities to promote the sharing of the outcomes of the Action on applied soft matter for structure design and for food engineering related topics. Summer Schools are organized for early stage researchers to increase their knowledge, experimental skills and experience transfer in new healthy product design. Information for this COST action FA1001 - Food Structure Design can be found at: https:// www.foodstructuredesign.net/. Key words: Food structure, Food components functional relationships, New food design, Health benefits, Food engineering.

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CONNECT4ACTION: STRATEGIES FOR IMPROVING COMMUNICATION BETWEEN CONSUMERS, CONSUMER SCIENTISTS AND FOOD TECHNOLOGY DEVELOPERS Jeroen J. Knol1*, Brian McKenna1, Karin L. Zimmermann2 European Foundation of Food Science & Technology, Bornse Weilanden 9, 6708 WG Wageningen, The Netherlands 2 LEI Wageningen UR, Alexanderveld 5, 2585 DB The Hague, The Netherlands 1

Abstract Despite developments in technology, product design and marketing, most new products are not successfully commercialized. Failure rates for new food products are as high as 70-80%. To improve the success of new product innovations the needs and expectations of consumers must be translated into product characteristics and further to translate the products into appealing marketing messages. These processes require co-operation within innovation networks between food scientists and consumer scientists. The CONNECT4ACTION project emphasizes the need for both external communication between food technology development and the final consumer and internal communication between the scientific disciplines involved in food technology development and commercialization. CONNECT4ACTION aims to engage food technology developers, consumer scientists, consumers and all other stakeholders with interests in food to improve their multidisciplinary dialogue. Stakeholders will be connected with each other and the project via the online CONNECT4ACTION community. Participation of stakeholders delivers to them useful connections, the opportunity to give input during various stages of the project and access to project outcomes. Further success factors and potential barriers from scientific findings and from stakeholders’ experiences are identified that underlie improved communication at various stages of the food technology development and commercialization. CONNECT4ACTION has developed a toolbox that enables interested stakeholders at various stages of the food technology development and commercialization process to improve and plan their communication strategies. The toolbox contains various tools for various key players, but the linking pin is connecting consumer wishes to technology development. CONNECT4ACTION improves the dialogue and provide methodologies for identifying potential factors that can lead to acceptance or rejection of new (food) technologies and product innovations by consumers and in order to guarantee that this dialogue will continue after the project is finished, a CONNECT4ACTION Embassy will be established. Key words: Communication, Food technology developers, Consumer scientist, Product development.

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EDUCATION, INNOVATION AND KNOWLEDGE TRANSFER

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CONTAMINATION OR CREATION: AN EVOLUTIONARY DESIGN WORKSHOP ON FOOD Ahmet Can Ozcan1* Department of Industrial Design, Faculty of Fine Arts and Design, Izmir University of Economics, Sakarya caddesi no: 156, Balçova, 35330, İzmir, Turkey 1

*


Abstract Contamination or Creation is a series of design workshops using kitchen and food as a design metaphor and apply participatory design methods to create new recipes. Evolutionary principles mostly originated from Charles Darwin and memes originated from Richard Dawkins were also a part of the theoretical background for the design process. People with their design backgrounds and cultural identities contributed to the evolution and creation of new cuisine recipes specific to that specific location and event. The 1st Contaminazione in Universita di Palermo, Sicily (2008) was a combination of Turkish Sicilian Cuisine. The 2nd workshop (2009) turned out to be more Aegean and Mediterranean in a very small village in Western Anatolia. The 3rd one was in Eskisehir, Turkey (2011) where the aim was set not as designing, but creating “the unexpected but possible”. The paper covers not only the theoretical background and the complexity of arguments on issues related to evolution, design, and food, but also the unique outcomes of the three workshops. The practices accumulated in these three workshops lead us to conclude that the evolutionary principles have given human beings a major role by rewarding them with design ability that’s been reflected on everything artificially created including food. Any simple recipe that goes through our throat is a complex evolutionary designed artefact that depends on 1. Diversity, 2. Continuity, 3. Novelty and 4. Selection [1]. Key words: Evolution, Design, Food, Uniqueness, Change, Selection. References: [1] Basalla G. (1988). The Evolution of Technology. Cambridge U P., UK.

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A MODEL OF STATISTICAL PROCESS CONTROL OF QUALITY AND COST OPTIMIZATION IN MILLING INDUSTRIAL PROCESSES Marija Stanojeska1*, Violeta Cepujnoska2 1

Zito Polog AD, M. Tito 134, 1200 Tetovo, Republic of Macedonia 2 Faculty of Technology and Metallurgy, “Ss. Cyril and Methodius” University, Rudjer Boskovic 16, 1000 Skopje, Republic of Macedonia *


Abstract Quality control in milling industrial processes has been developed only as a technical control, so the quality control of raw materials, process parameters and the final products has been provided with a numerous defects and high cost production. The new paradigm of quality assurance is a preventive approach in quality control as a way to achieve production with zero defects. In this paper are presented the benefits of implementation of Statistical Process Control Methods in grinding production, quality improvement and optimal cost achievement as a key of organizational success. This paper elaborate correlation models between dough extensional characteristics, relationship among extensigraph testing results of flour energy with the extensigraph measurements of wheat energy and the grinding degree, X-R quality charts for measuring process stability and cost optimization of grinding wheat process. Based on the research results a model of statistical process control has been created, as preventive quality approach using defects prediction, and production of high quality products at minimum costs. Key words: Quality, Statistical Process Control, Costs, Wheat, Flour “Namensko”.

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ENCAPSULATION OF LIPOPHILIC BIO-ACTIVES USING PROTEIN-POLYSACCHARIDE COMPLEXATION Ali Abas Wani1*, Preeti Singh1, Horst Christian Langowski1 1

Fraunhofer Institute for Process Engineering & Packaging IVV, Giggenhauser Straße 35, D-85354 Freising, Germany *


Abstract The health and wellness of human beings largely depends on the consumption of nutritious foods. ω-3 fatty acids provide potential health benefits when consumed regularly at appropriate concentrations. Unfortunately, they are oxidized by light and heat exposure during food processing, storage and distribution. Therefore, there is a need for edible delivery systems to encapsulate, protect and release bioactive and functional lipophilic constituents within the food and pharmaceutical industries. A number of encapsulation techniques are used to prevent oxidation, control lipid bioavailability; target delivery of bioactives within the gastrointestinal tract; and designing food matrices that delay lipid digestion and induce satiety. Emulsion technology is particularly suited for the design and fabrication of delivery systems for lipids. An overview of a number of emulsion-based technologies that can be used to design edible delivery systems by the food and other industries are presented as conventional emulsions, nanoemulsions, multilayer emulsions, solid lipid particles, and filled hydrogel particles. Each of these delivery systems are produced from food-grade (GRAS) ingredients (e.g., lipids, proteins, polysaccharides, surfactants, and minerals) using relatively simple processing operations (e.g., mixing, homogenizing, and thermal processing). Our results on encapsulation of omega fatty acids via protein-carbohydrate complexation under high pressure homogenisation indicate a considerable delay in oxidation. The complexation between some of the selected proteinpolysaccharide combinations resulted in perfect coverage and barrier for oxygen to prevent oxidation of omega fatty acids. Emulsion-based delivery system with new innovations as discussed above are most appropriate forencapsulation, controlled digestion, and targeted release of lipophilic bioactive substances to prevent them from oxidation and off flavor development in food systems. Therefore, a possible explanation is discussed for the superior oxidative stability of the lipophilic bioactive substances during processing, storage and digestion. Key words: Encapsulation, Omega fatty acids, Stability, Oxidation.

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DEVELOPMENT OF A NOVEL BIOSENSORIC METHOD FOR THE ASSESSMENT OF BIOGENIC AMINES IN FERMENTED MILK PRODUCTS Attila Kiss1*, Erzsébet Némedi2, Sándor Kukovics3 National Agricultural Research and Innovation Centre, Herman O. út 15, 1025 Budapest, Hungary 2 Expedit Nodum Ltd., Felsőmalom u. 20, 1164 Budapest, Hungary 3 Hungarian Sheep and Goat Dairying Public Utility Association, Gesztenyés u. 1, 2053 Herceghalom, Hungary 1

*


Abstract Biogenic amines are low-molecular-weight, nitrogen-containing compounds that are essential for living organisms, however consumption of food containing high amounts of them may have toxicological effects. Considerable amounts of biogenic amines may accumulate in fermented foods like cheese and yogurt. For this reason, the measurement of biogenic amines provides vital information concerning food safety. The aim of our work was to develop enzyme based amperometric biosensors for the prompt, simple, efficient and cost effective determination of biogenic amines in milk-based samples. Diamine oxidase based biosensoric apparatus was developed comprising peroxidase and Os mediator. Diamine-oxidase (DAO) biosensor is capable of quantity assessment of the most relevant biogenic amines, so total biogenic amine content could be determined with the developed biosensor. Selectivity of the developed biosensor was tested. The most abundant mono-, di- and polyamines (cadaverine, histamine, tyramine, tryptamine, spermine, and spermidine) were chosen for studies. Biogenic amine content was measured by HPLC-method for validation. Chromatographic separation was carried out with C18 column using water-acetonitrile elution gradient. UV-detection at 254 nm could was used after pre-column derivatization with dansyl-chloride. Accuracy of the biosensoric method was 0.1 mM. The best results were obtained when 3.9 μg (= 0.59 U) DAO, 12.6 μg HRP, 10 μg Os mediator and 5 μg PEGDGE were immobilized on graphite electrode. The optimised conditions are as follows: -50 mV potential vs. Ag/AgCl (0.1 M KCl) in phosphate buffer (0.1 M, pH 7.0, 0.45 mL/min). The optimized biosensors had a wide linear measuring range (0.01-1.0 mM), low detection limit (0.05 mM), appropriate operational and storage stability. The total concentration of biogenic amines in our samples was found to range from a few milligrams per litre to about 50 mg L−1. The results demonstrate that our newly elaborated amperometric procedure is highly suitable for simple, reliable and rapid analysis of biogenic amines of different cheese and yogurt samples. The analytical data obtained with biosensoric analysis are in good correlation with results of current and previous studies carried out with HPLC apparatus. Key words: Fermented milk products, Biosensors, Biogenic amines. 297


COMPARISON OF INNOVATION PRACTICES AMONG AGRI-FOOD SECTORS IN SERBIA Jasna Mastilović1*, Sanja Filipović2, Žarko Kevrešan1, Andrea Vuković2, Nikola Dozet2 Institute of food technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia 2 Economics institute, Kralja Milana 16, 11000 Beograd, Serbia 1

*


Abstract Permanent innovating, defined as the application of better solutions that meet new requirements, unarticulated needs, or existing market needs is an unavoidable prerequisite in achievement and subsistence of competitiveness for the producers in agro-food and other sectors. Innovation practices and their market effects were investigated among the representatives of the main agro-food sectors in Serbia: cereal, industrial crops and fruit and vegetable processing industry. Questionnaire to which representatives of more than 50 companies from investigated sectors responded comprised of questions related to sources and frequency of innovation at one side and the questions related to the respondent’s company position at the market at the other side. Cross tabs analysis followed with Pearson CHI square test of goodness of fit was used to analyse obtained data. Obtained results pointed out that the main source of innovation is relayed on the innovation activities of employees either in production or in the development sectors of the company. Relevant source of innovation for companies in investigates investigated agro-food sectors in Serbia are also suppliers, while the least frequent used source of are the research institutions with companies from industrial crops processing sector reporting higher share of utilization of external innovation sources. Differences among investigated sectors were noticed regarding the frequency of innovating with differentiation of fruit and vegetable processing sector as more frequent innovating in comparison to other two sectors. The frequency of innovating can be related to orientation to foreign markets and export that characterizes fruit and vegetable processing sector, utilization of external sources of innovation to orientation to highly competitive products that characterizes industrial crops processing sector. Less frequent innovating relaying on internal sources was the characteristic of cereal processing sector that was oriented mostly to wholesale market, consumers with lower purchasing power with orientation to average quality of products. It was concluded that there are differences among agro-food sectors in Serbia regarding their innovation practices which reflect consequently to their market position. Key words: Innovation, Agro-food sector, Market, Quality, Competitiveness.

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DEPENDENCE OF ENGAGEMENT IN KNOWLEDGE TRANSFER ACTIVITIES ON PERSONAL PERCEPTION OF KNOWLEDGE AND SKILLS LEVEL AND STRUCTURE AMONG EMPLOYEES IN AGRI-FOOD SECTOR RESEARCH INSTITUTIONS IN SERBIA Andrea Vuković1*, Nikola Dozet1, Jasna Mastilović2, Žarko Kevrešan2, Marija Reljić1 1

Economics institute, Kralja Milana 16, 11000 Belgrade, Serbia 2 Institute of food technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia *

e-mail: andrea.vukovic@ecinst .org.rs

Abstract Significant emphasize in the academic literature covering the issue of knowledge management has been given to the aspect of knowledge and skills that have to be improved in the research institutions in order to obtain better results in the processes of knowledge management especially in the transfer of knowledge to the external knowledge users. Among researchers from research institutions being engaged in research in agro-food sector in Serbia research based on complex questionnaire on the issue of knowledge management was conducted. All researchers were by e-mail invited to take part in the research and final response rate was above 10%. Based on obtained results analysis of dependence of engagement of researchers in knowledge transfer to external users on structure and level of their knowledge and skills was analyzed. For testing of the hypothesis of the independence of engagement in knowledge transfer on personal perception of knowledge and skills level, Pearson CHI square test of goodness of fit was used. It was confirmed that the researchers engaged in knowledge transfer to external users in most cases rated much higher their managerial skills including negotiations skills, meeting, project and people management skills, as well as certain technical skills with emphasize of skills applicable among food producers like food safety management. The structure and level of IT skills, driving skills and utilization of foreign languages did not significantly differ among respondents with different frequency of engagement in knowledge transfer to external users. It was concluded that emphasized skills, which are related with engagement in knowledge transfer, have to be enforced among researchers in order to intensify knowledge transfer from research institutions to external users. Key words: Knowledge transfer, Research institutions, Agri-food sector, Knowledge, Skills.

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SCREENING OF PERSONAL PERCEPTION OF KNOWLEDGE AND SKILLS STRUCTURE AND LEVEL AMONG EMPLOYEES IN AGRO-FOOD SECTOR RESEARCH INSTITUTIONS IN SERBIA Nikola Dozet1, Andrea Vuković1*, Jasna Mastilović2, Žarko Kevrešan2, Jaćimović Sonja1 1

Economics institute, Kralja Milana 16, 11000 Belgrade, Serbia 2 Institute of food technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia *


Abstract Academic research institutions should play one of the key roles in development of competitive and dynamic knowledge-based economy. They are expected to be the drivers of the changes and promoters of adoption of new approaches, solutions, technologies, processes and practices in the industry. Employing academics with highest-level knowledge and expertise from diverse areas research institutions seem to be the ideal place for creation of breakthrough solutions for the practice including the needs of the industry, government and other interested parties. Besides expert knowledge in their research areas in order to be able to transfer, share and combine the knowledge researchers need a number of general skills including computer literacy, utilization of foreign languages, driving, managerial and technical skills. In order to get the information of these knowledge and skill categories among researchers engaged in agro-food related research in Serbia researchers by e-mail invited to fill in the complex questionnaire including the screening of structure and level of knowledge. Among respondent there was equal number of men and women with uniform distribution of respondent by working experience, educational level and age. Pearson CHI square test of goodness of fit was used to analyse significance of dependence of personal perception of knowledge and skills structure and level on researchers education level, experience and position. Based on obtained results it could be noticed that in most cases the level of computer literacy was influenced by educational level, with better evaluation of text, data and statistical processing skills among researchers with higher educational level. Researchers with long working experience evaluated their managerial skills much higher than researchers with short experience pointing out at empirical way of development of managerial skills among researchers. Oppositely, technical skills did not differ significantly among researchers in dependence on their age pointing out that these skills are mainly the part of higher education and thus available to researchers from the beginning of their career. Based on obtained results it was concluded that education in agro-food sector should be enforced regarding the managerial skills. Key words: Research institutions, Agri-food sector, Knowledge, Skills, Employees. 300


GRAPHENE AND MULTI-WALL CARBON NANOTUBES: PRODUCTION, CHARACTERIZATION AND APPLICATION Aleksandar T. Dimitrov1*, Abdulakim Ademi2, Anita Grozdanov1, Beti Andonovic1, Aleksandar Petrevski1, Perica Paunovic1 Faculty of Technology and Metallurgy, University “St. Cyril & Methodius”, Rugjer Boskovic 16, 1000 Skopje, Republic of Macedonia 2 Ministry of Environment and Physical Planning, Government of the Republic of Macedonia, Goce Delchev bb, 1000 Skopje, Republic of Macedonia 1

*


Abstract Graphene and carbon nanotubes (CNTs) are the most researched materials worldwide within the last ten years. It is their excellent mechanical, electrical and thermal characteristics that have raised these two materials to the top and have rightfully imposed naming them materials of the future. In this article we present our own routes of graphene and CNT production, characterization and their application. The graphene and multi-wall carbon nanotubes (MWCNT) were produced by electrolysis, using non-stationary current regimes into molten salts and aqueous solution. It should be mentioned that during the process of electrolysis reduced cation intercalates at the graphite surface and generates a high mechanical stress that causes exfoliation of the graphite cathode. This phenomenon enables graphene and MWCNT electrochemical synthesis. The measurements were performed in temperature interval from 300 to 800 0C. Several techniques were employed for characterization, i.e. electron microscopy (SEM and TEM), Raman spectroscopy, thermogravimetric and differential thermal analysis (TGA and DTA). The obtained results suggest that the formed product contains significant percentage of graphene or MWCNT, the rest being non-reacted graphite and fullerenes. Key words: Graphene, Carbon Nanotubes (CNTs); Molten salt, Electrolysis, SEM, TEM, Raman, TGA.

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In cooperation with European Federation of Food Science & Technology

International Union of Food Science and Technology

European Hygienic Engineering & Design Group

International Institute of Refrigeration

Global Harmonization Initiative

Societa Italo-Latinoamericana di Etnomedicina

European Association for Chemical and Molecular Sciences - Division of Food Chemistry

Organizer Consulting & Training Center