Phenolics from bilberries (Vaccinium myrtillus L.) sampled from seven different locations and highbush blueberries (Vaccinium corymbosum L.) from one location in Slovenia were analyzed. In samples of ...both species 15 anthocyanins were identified by LC-MS/MS. Their contents were expressed as cyanidin 3-glucoside equivalents (C3GE); bilberries contained 1210.3 ± 111.5 mg C3GE/100 g fw and blueberries 212.4 ± 14.1 mg C3GE/100 g fw. Glycosides of delphinidin and cyanidin were predominant (488.5 vs 363.6 mg C3GE/100 g fw) in the bilberries and glycosides of malvidin (108.0 vs 100.8 mg C3GE/100 g fw) in the blueberries, whereas the contents of peonidin were lowest (74.5 vs 4.8 mg C3GE/100 g fw) in both berries. The contents of flavanols, flavonols, phenolic acids, and stilbenes were determined by LC-MS. For the first time, rutin was identified (bilberries, 0.2 ± 0.0 mg/100 g fw; blueberries, 3.1 ± 0.1 mg/100 g fw). Chlorogenic acid (as 3-caffeoylquinic acid) was the most abundant among the phenolic acids (23.1 ± 1.0 mg/100 g fw in bilberries and 70.0 ± 3.4 mg/100 g fw in blueberries). Statistical analysis shows that the content of 27 individual flavonoids, phenolic acids, and stilbenes can be used to identify the picking region of these Slovenian bilberries.
The antioxidative activities of propolis and its main phenolic compounds, caffeic acid, p-coumaric acid, ferulic acid, and caffeic acid phenethyl ester, were investigated in the yeast Saccharomyces ...cerevisiae. After 1 h of exposure of the yeast cells, their intracellular oxidation was measured using 2′,7′-dichlorofluorescein. Yeast cells exposed to 96% ethanolic extracts of propolis in DMSO (EEP) showed decreased intracellular oxidation, with no significant differences seen for the individual phenolic compounds. However, cellular uptake was seen only for a moderately polar fraction of EEP (E2) and caffeic acid phenethyl ester. The EEP antioxidative activity thus resulted from this E2 fraction of EEP. The influence of EEP was also investigated at the mitochondrial proteome level, by analyzing its profile after 1 h of exposure of the yeast cells to EEP and E2. Changes in the levels of antioxidative proteins and proteins involved in ATP synthesis were seen.
Namen raziskave je bil spremljati dinamiko procesov zorenja govejega mesa pri temperaturi 1 °C v štirih intervalih (2, 7, 14 in 28 dni) ter izvrednotiti njihov vpliv na kemijske (vsebnost ...neproteinskega dušika (NPN) in vezivnega tkiva) in instrumentalne parametre (Warner-Bratzlerjevo (WB) strižno silo) ter senzorične lastnosti (barvo presne mišice ter mehkobo, sočnost, vonj in aromo) zrezkov, pečenih na dvoploščnem žaru (temperatura plošč 200 °C, končna središčna temperatura 60 ºC). V poskus je bilo 24 ur post mortem vključenih šest mišic, in sicer psoas major (PM), longissimus lumborum (LL), semimembranosus (SM), biceps femoris (BF), semitendinosus (ST) in triceps brachii (TB) normalne kakovosti treh telic (starih 22 do 30 mesecev, topla masa trupov 234 kg do 264 kg) in treh bikov (starih 21 do 23 mesecev, topla masa trupov 359 kg do 364 kg) lisaste pasme. Ugotovili smo, da je čas zorenja značilno vplival na povečanje vsebnosti neproteinskega dušika; po 14 dneh zorenja (glede na dinamiko proteolize) si vsebnosti sledijo od najmanjše k največji: TB <ST <SM <PM <BF <LL. Vsebnost celokupnega vezivnega tkiva z zorenjem ostaja nespremenjena, delež topnega veziva pa se značilno povečuje pri mišici BF. Vse senzorične lastnosti se med 28 dnevnim zorenjem značilno izboljšajo. WB strižna sila se med zorenjem zmanjšuje (v povprečju za 28 %). Za zagotovitev celotne senzorične kakovosti mesa (mehkoba 6 točk za izven kategorije in 5 točk za I. in II. kategorijo, ostale lastnosti nad 5 točk) zadostuje zorenje pri temperaturi 1 °C za mišice PM 7 dni, za mišice LL najmanj 14 do največ 28 dni, za mišice TB in ST 28 dni, za mišice SM in BF pa več kot 28 dni.
Chemical composition (water, proteins, ash, intramuscular fat, cholesterol, fatty acid composition), sensory characteristics and instrumental profiles (colour and texture) of lean rabbit meat were ...investigated. It originated from animals of three different lines of SIKA genotype (A – mother line, C – father line, AC – hybrid of mother and father lines), two animal ages at slaughter (93 and 105 days) and both sexes. Rabbits were fed a commercial diet ad libitum. The boneless muscles of the back (longissimus lumborum) including muscles of abdominal wall and hind legs were sampled from thirty-six animals. On the average rabbit meat contains 71.5 % of water, 22.0 % of proteins, 1.17 % of ash, 5.4 % of intramuscular fat, 67.6 mg of cholesterol per 100 g of fresh meat, and as for fatty acid composition, 34.1 % belong to monounsaturated, 25.1 % to polyunsaturated and 40.9 % to saturated fatty acids. The P/S mass ratio (0.62), the atherogenic index (0.70), the n-6/n-3 ratio (8.1) and the cholesterol content show that the rabbit meat can and should be included into a balanced human diet. Meat of female rabbits contains more intramuscular fat and cholesterol compared to the male ones (5.7 vs. 5.2 g of intramuscular fat/100 g; p0.05; 71.5 vs. 63.7 mg of cholesterol/100 g, respectively; p0.01). Genotype line does not affect either the fatty acid profile or the content of cholesterol, but it has a significant impact on intramuscular fat (A line 5.0 g/100 g; AC line 5.9 g/100 g; C line 5.4 g/100 g; p0.05) as well as on cutting values across the fibres (Instron apparatus; A line 43 N; AC line 38 N; C line 42 N; p0.05). Meat of 105-day-old rabbits contains more intramuscular fat (5.7 vs. 5.2 g/100 g; respectively; p0.05) and shows darker and redder colour (both sensorially evaluated colour as well as instrumentally measured L* and a* values; p0.01) compared to the 93-day-old ones.
The aim of the present study is to investigate the effects of fresh ham mass and the amount of salt added during processing on the technological, sensorial, and physicochemical qualities of the ...Slovenian dry-cured ham (Kraski prsut) produced under Protected Geographical Indication. A total of 84 fresh ham samples originating from pigs were divided into subgroups according to mass and salt addition during production. Generally, the softer texture of the biceps femoris (BF) muscle compared to the semimembranosus (SM) muscle was confirmed by stress relaxation test, texture profile analysis, and related chemical parameters. As for the effect of salt on the texture parameters, the SM muscle from the light and low salt ham samples showed greater softness, and lower hardness, cohesiveness, gumminess, chewiness and resilience than those from the normally salted hams; the BF muscle showed similar trends to those of the SM muscle. Significant differences in the majority of the ham sensory traits were mainly due to the differences between the SM and BF muscles.
We investigated the chemical composition, in terms of water, protein, ash, total fat and fatty-acid composition, of sardine meat, and estimated its nutritional value. The samples originated from ...Adriatic sardines (Sardina pilchardus Walb.) that were collected in the north Adriatic Sea through the winter, spring, summer and autumn seasons. The content of 20 fatty acids was determined by in-situ transesterification and capillary column gas-liquid chromatography, using nonadecanoic acid (19:0) as internal standard. The mean contents of the sardine meat were: 70.8% water, 21.0% protein, 2.5% ash and 6.4% fat. For the fatty-acid composition, 18.0% were mono-unsaturated, 42.6% polyunsaturated and 39.8% saturated. The total-fat content increased through the year, from winter to autumn (0.69 to 18.15 g/100 g meat). The fatty-acid composition in the sardine meat varied significantly, with the levels of the polyunsaturated fatty acids (4.6 g/100 g meat), and especially eicosapentaenoic acid (20:5n-3, 0.98 g/100 g meat) and docosahexaenoic acid (22:6n-3, 1.9 g/100 g meat), being the highest in autumn, before spawning. The n-6/n-3 ratio (0.13) and P/S ratio (7.6) show that sardine meat can and should be included in a balanced human diet. Considering the recommended daily intake of n-3 polyunsaturated fatty acids is 0.45 g per day for a healthy population, this would be consumed as 10 g sardine meat collected in the autumn or 100 g sardine meat collected in the winter.
ABSTRACT
Krvavica is a popular cooked blood sausage that is produced practically everywhere in Slovenia. The aim of this study was to investigate the main characteristics of krvavica produced by ...different manufacturers across seven informal regions of Slovenia. Products from 45 producers (households, workshops or plants) were analyzed for pH, chemical composition, as well as for their sensory parameters, according to assessments of four profiles: appearance, texture in fingers or mouth, smell, and flavor. An average Slovenian krvavica is marked by the smell and flavor of blood, pepper, marjoram, peppermint, barley, roast meat, onion, rice and millet, and rarely by the expressed scent and flavor of cloves, cinnamon, buckwheat, allspice and laurel. Three types of krvavica can be distinguish that are specifically defined by their sensory attributes, including for buckwheat flavor/smell and millet flavor on the one hand, and sweetness, color, crumbliness, and odd and cinnamon flavors on the other.
PRACTICAL APPLICATIONS
Nowadays, the European Union is more involved in the protection of high‐quality traditional foods from specific regions or areas, as a trend to promote rural areas and support local populations. As with the producers of Morcilla de Burgos, a blood sausage from Spain, the producers of krvavica from Slovenia are also considering the possibility of applying for protected geographical indication. To gain access to this kind of European protection, the physicochemical and sensory characterizations of the product are essential for the initiation of the process.
We have here investigated the fatty acid composition in the muscle (Mm. biceps femoris, semitendinosus and semimembranosus) of Vipava and Vipava-style hams made from fresh pork legs that originate ...from Slovenia, and from Germany and Italy, respectively. Dry-cured hams are produced under technology protected according to recognized geographical indications for Vipava ham, a salt-cured ham that is air-dried rather than smoked. The fatty acid compositions of samples were determined by gas-liquid chromatography following in-situ transesterification. On average, hams contained 6.89% of intramuscular and intermuscular fat, with the fatty-acid composition as 50.0% monounsaturated, 11.8% polyunsaturated (PUFA) and 38.0% saturated fatty acids. The origin of the raw matter has significant influence the PUFAs in hams, which were 2.0% lower in products from pigs of Slovenian (own) rearing. The important indicators of lipid nutritive value, as P/S ratio (0.31), content of n-3 (0.68%) and n-6 (9.02%) PUFAs, and ratio of n-6/n-3 PUFAs (14.1), are similar to those cited in the literature for other types of dry-cured hams from south European regions produced from pigs reared under intensive systems.
The aim of this research was to evaluate the color, firmness, and total phenolic (TP) content in tomatoes
according to cultivar and growing conditions. Cultivars with oval, elongated, round, and ...cherry-shaped fruits of
determinate tomato were grown in Mediterranean (Dragonja Valley) and continental regions. Experiments in the
continental region were conducted outdoors (Ljubljana-field) and under a low tunnel (Ljubljana-tunnel). Results indicated
that the color and firmness were significantly influenced by the typology of the cultivars and by the maturity stage
associated with the climatic conditions. Oval, elongated, and cherry fruits had darker and more intensely red fruit skins,
with significantly higher a* and lower L* values than round fruits. The firmness of oval and elongated fruits was also
higher than the firmness of round fruits. Fruits harvested in Dragonja Valley and the Ljubljana-tunnel location reached
a higher level of maturity and were classified in the red maturity class (a*/b* > 0.95), compared to the fruits from the
Ljubljana-field location, where tomatoes were classified in the light red maturity class (0.65 > a*/b* > 0.95). Variation in
total phenol (TP) content was evaluated in regards to different microclimatic conditions of the Ljubljana locations,
outdoors and under the low tunnel. TP content, expressed as chlorogenic acid, ranged from 1.89 mg 100 $g^ {-1}$ to 3.28 mg
100 $g^ {-1}$ fresh weight (fw) in field-grown tomatoes and from 2.31 mg 100 $g^ {-1}$ to 4.90 mg 100 $g^ {-1}$ in tunnel-grown tomatoes.
Cherry tomato had a significantly higher content of TP, ranging from 8.60 mg 100 $g^ {-1}$ fw in field-grown fruits to 10.39
mg 100 $g^ {-1}$ fw in tunnel-grown fruits. Although the differences between TP content in tomato fruits, regarding the
microclimatic environment, were not statistically significant, the increase in TP content in tunnel-grown tomato fruits
could be a plant response mechanism to thermal stress.
The relation of myofibrilar fragmentation (length of myofibrilar fragments, myofibrilar fragmentation index) to textural (Warner-Bratzler share force) and chemical parameters (non-protein nitrogen ...changes) of pork Longisimus dorsi muscles (acquired 24 h post mortem, normal meat quality) were investigated over a 16-day ageing period at 2 °C (± 1 °C). Ageing time significantly affected all parameters at the 1% level or less. The pH value for 16-day aged samples was slightly higher; the average values being 5.61 for nonaged and 5.67 for aged samples. Length of myofibrilar fragments being in average the highest (73 mm) for nonaged samples, and the lowest (15.7 mm and 12.4 mm) for 11 and 16 days aged ones. Myofibrilar fragmentation index increases significantly with storage: for nonaged samples below 30, after a 2-day ageing about 50, and after 5-day ageing 63.7 (determined as described by Olson et al., 1976), or after 11-day ageing 56.9 (determined as described by Hopkins et al., 2004) Indexes for Hopkins procedure were about 7% lower (P ≤ 0.001) compared to those for Olson procedure. Non-protein nitrogen after 11 and 16 days of storage was higher (10.78% and 10.93% of total nitrogen) compared to the nonaged pork (9.39% of total nitrogen). Warner-Bratzler share force was markedly affected by 16-day ageing (nonaged 51.3 N, 16 days 29.2 N). On the basis of instrumentally measured texture differences in thermally treated aged pork we concluded that myofibrilar fragmentation index was a suitable proteolysis rate pointer already from the second day on. The increase in non-protein nitrogen content indicates a release of free amino acids; so, it is a suitable measure of proteolysis after 5 days of ageing.
