The aim of this study was to evaluate element (sodium, magnesium, potassium, calcium, chromium, manganese, iron, cobalt, nickel, copper, zinc, arsenic, cadmium, and lead) deposition in honey bees (
...Apis mellifera
L.) (worker bees, drone bees, and bee broods) and their products (wax and multifloral honey) in the central and north parts of Serbia using inductively coupled plasma mass spectrometry (ICP-MS). The study was carried out during the spring and summer seasons when the honeybees were active (2019). Fifty-four colonies of honey bees from different apiaries (located in Rudnik, Lazarevac, and Ležimir) were used in this study. Significant differences in element concentrations were found among locations (
P
< 0.05). The highest deposition of elements (sodium, calcium, manganese, iron, cobalt, nickel, zinc, arsenic, and cadmium) was found in worker bees. The most commonly detected elements in wax were chromium and lead. Mg had a significant (
P
< 0.01) correlation with K, Fe, Cu, and As. This study shows that honey bees (worker bees, drone bees, and bee broods) could be more useful as bioindicators of environmental element deposition (toxic and non-toxic) than multifloral honey. Also, this study shows that Serbian multifloral honey meets safety criteria concerning the concentrations of toxic elements.
The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive ...substances (TBARS)), microbial growth, texture and sensory attributes of dry fermented sausages produced with different levels of fat (15 and 25%) and sodium nitrite (0, 75 and 150 mg/kg) was assessed. Reduced level of sodium nitrite (75 mg/kg) in combination with all three concentrations of JEO (0.01–0.10 µL/g) resulted in satisfying physico-chemical (color and texture) properties and improved oxidative stability (TBARS < 0.3 mg MDA/kg) of dry fermented sausages produced with 25% of fat. However, sausages produced with 0.10 µL/g of JEO had untypical flavor. No foodborne pathogens (Escherichia coli, Listeria monocytogenes, Salmonella spp. and sulfite-reducing clostridia) were detected in any sample throughout the storage period (225 days). The results of this study revealed significant antioxidative activity of JEO and consequently its high potential as effective partial replacement for sodium nitrite in dry fermented sausages.
This study was aimed at the investigation into the influence of polyphenols on fermented sausages produced with and without nitrite addition, during storage which lasted for 280 days. Three types of ...sausages were produced and formed the three experimental groups: C – the control – sausages of usual composition containing nitrites; N+P - sausages with nitrites and polyphenols; and P - nitrite-free sausages with added polyphenols. The proximate chemical composition of all groups was in the range with that of dry fermented sausages. P sausages contained 0.3 mg nitrites per kg, while C and N+P contained 54.8 mg/kg and 52.2 mg/kg, respectively. Polyphenol-enriched sausages had significantly lower peroxide and TBARS values than C sausages. In all sausages lactic acid bacteria counts reached 8.9-9.9 log cfu/g, but decreased during storage to 4.3-4.8 log cfu/g at the end of the storage period.
counts remained stable: 3.5-3.9 log cfu/g. In P and N+P sausages a significantly lower number of
was observed than in the control. The lightness of C and P sausages was similar (L=50.2 and L=49.5, respectively), while N+P sausages were darker (L=42.5). C and N+P sausages had similar redness (a*=14.5 and a*=13.2, respectively) and yellowness (b*=5.9 and b*=6.4, respectively), but the values which correspond to redness and yellowness were lower in P sausages (a*=8.0 and b*=4.6). Sensory characteristics of all products were found to be very similar. The flavour of polyphenol-enriched sausages was considered to be better. The most dominant polyphenol in sausages was kaempferol-3-O-glucoside followed by quercetin, luteolin-7-O-glucoside, catechin and syringic acid. Nitrite-free polyphenol-enriched sausages reached the same shelf life as conventional sausages containing nitrites did, which is a promising result implying that polyphenols might be used as natural preservatives and nitrite substitutes. Simultaneous use of nitrite and polyphenols is questionable due to their interactions which should be further studied.
The aim of this work was to determine the sensory properties of beef goulash (BG), pork ragout (PR), spam (SP), liver pate (LP), and meatballs in tomato sauce (MB), produced by military recipes, and ...stored up to 6 years in tinplate cans. Dependence of the sensory properties on the storage period and on some trace elements content (Fe, Zn, Cu, Cr, Mn, Se, and Sn) was determined. Concentration of trace elements, measured by ICP‐MS, was below the current allowable values, except for iron. Several samples showed Fe levels above the local legal limit of 30 mg/kg, with the mean values from 11.2 ± 1.4 mg/kg in PR to 40.9 ± 6.3 mg/kg in LP. The content of Sn increased with the length of storage, reaching a maximum of 4.82 mg/kg. Samples with a high concentration of Fe showed the lowest scores for sensory evaluation, with a pronounced metallic taste.
Practical applications
It has been shown that a connection can be established between the concentration of some trace elements, such as iron, and the sensory properties of canned meat products. In addition to storage time, sensory assessments of canned meat depend on other parameters, such as the quality of cans and raw materials, which need to be continuously examined to provide consumers with safe products. Monitoring the concentration of trace elements is very important for planning a safe and healthy diet for members of the Serbian Army, because trace elements are necessary in small quantities, while an increased level can be very harmful.
The objective of the study was to present information about the chemical composition, the fatty acids profile, and cholesterol content of chicken meat in order to investigate the impact of chicken ...meat consumption on cardiovascular risk in the general population.
A total of 48 6-wk-old broiler chickens broilers from two farms in June to November of 2012, and February of 2013, were used in this trial. Total lipid content was determined by extraction of fat by petrol ether (Soxhlet) after acid hydrolysis of samples. Fatty acids were determined by capillary gas chromatography. Cholesterol determination was performed by using HPLC/PDA system.
The results indicate that the total free cholesterol content in raw breast and drumstick of chickens was in the range of 37,41-79,9 mg/100 g and 48,35-99,5 mg/100 g, respectively. The main fatty acids identified in all cuts were C18:1c9, C18:2n6, C16:0, C18:0, and C16:1. Decreasing the dietary n-6/n-3 clearly decreased the content in breast and drumstick muscle of C18:2n6, C18:3n3, and C20: 3n6, but increased that of C16:0, C18:0, and C20:2. Also, the major saturated fatty acid (SFA) (C16:0 and C18:0) was significantly differ among the four treatments.
Our study shows that dietary fat and fatty acid composition influence the concentrations of total cholesterol content, total fat content, and fatty acid composition in broiler muscle. This information will aid in determining the burden of chicken meat as a cardiovascular risk factors disease and act as a planning tool for public-health Programmes.
ABSTRACT The objective of this research was to study the effect of immunocastration on the morphometric characteristics of sex glands in male Swallow-bellied Mangalitsa pigs. The study included 24 ...animals (13 entire and 11 immunocastrated males). The research focused on the following traits: age at slaughter (days), live weight at slaughter (kg), growth rate (kg day−1), and morphometric testicle traits (volume, cm3; weight, g; length, width, thickness, and circumference, mm). The efficacy of immunocastration was determined based on androstenone and skatole levels in adipose tissue. The group of immunocastrated animals had higher body weight at slaughter (+18.8 kg) due to higher average daily live gain (+87 g). Immunocastration resulted in reduced morphometric measures of testes. The volumes and weight of testes/epididymes were reduced by 28.9-54.4 and 32.1-53.3%, respectively. Testis length and other size-related traits were significantly reduced by 17.4-27.6%. The linear regression effect of live body weight at slaughter within the immunocastrated group on testis measurements was not significant. Within the entire group of males, the increase of live body weight at slaughter by 1 kg had an effect on the increase of volume and weight of testes/epididymes by 0.55-2.24 cm3 and 0.52-2.28 g, respectively. Other size-related testis traits increased by 0.04-0.55 mm for each kg of body weight. Immunocastration also resulted in 79.6% decrease in the weight of accessory sex glands. The present study is the first to demonstrate that immunocastration could be a method of choice for castration of the local fatty pig breed, Mangulica (Swallow-bellied Mangalitsa).
Caraway (Carum carvi L.) essential oil (CEO: 0.01, 0.05, 0.10 µl/g) was used in dry‐fermented sausages manufactured with 15% and 25% of fat and three levels of sodium nitrite (0, 75, 150 mg/kg). ...Dry‐fermented sausages were vacuum packed and stored (225 days) and their physico–chemical, microbial, and sensory attributes were assessed (a total of 288 dry‐fermented sausages were produced). The inclusion of CEO had a significant effect on pH, texture and color, odor, and flavor. Moreover, the partial and total replacement of sodium nitrite with CEO (0.01 µl/g) provided acceptable TBARS values (<0.3 mg MDA/kg) in low‐fat (15%) of sausages throughout the storage. The usage of CEO at 0.10 µl/g affected formation of atypical flavor. Generally, our findings confirmed that the CEO has promising potential for development of dry‐fermented sausages with reduced level of sodium nitrite, primarily regarding their oxidative stability.
Practical applications
The usage of natural antioxidants is one of the key strategies in the novel meat industry. Concerning strong antioxidant potential, CEO could be used as an emerging antioxidant and potential substitute for sodium nitrite in meat processing.
The effect of breed, gender and the farrowing season on the variability of pork quality traits was examined in the present study. The observed properties were the pH value (pH.sub.45 and pH.sub.24) ...of the Longissimus dorsi muscle (LD) and Semimembranosus muscle (SM), the chemical composition (water, fat, ash and protein content), the water binding capacity, the colour and thickness of the LD fibres. In the present study, the influence (P<0.05) of the farrowing season for both measured pH values in SM was established, as well as significant influence (P<0.01) on pH.sub.24 in LD, while the other factors did not influence the pH of the muscles tested. The established difference in the mean values of water content in LD between fatteners SW and LWxSL (0.69%) was statistically very significant (P<0.001) while the influence of genotype and sex of fatteners was not determined for fat, ash and protein content. The genotype of fatteners influenced the ability to bind water (P<0.001) and the meat colour (P<0.05) while the muscle thickness was not affected (P>0.05).
The main objective of the study was to determine the influence of breed on
the traits of boar ejaculate: ejaculate volume (VOL, ml), sperm
concentration (CON, x106 sperm/ml), total sperm count in ...ejaculate (TNS,
x109 spermatozoa), sperm motility in native ejaculate (MON, %), sperm
motility after dilution (MOD, %) and number of doses produced (NPD). The aim
was also to evaluate the correlation of the boar performance test traits:
average life daily gain (g), backfat thickness measured in two locations
(mm), depth of longissimus dorsi muscle (mm) and carcass meat content (%)
with ejaculate traits. Total of 931 ejaculates of 36 boars during
reproductive exploitation were analysed (16 Landrace boars and 20 Large
White boars). The effect was assessed using the procedure of the general
linear model of the statistical package SAS 9.1.3 (SAS Inst. Inc., 2002-
2003). The model for analysis included the influence of breed, season and
the linear regression influence of body weight at the end of the performance
test. The correlation of the traits was determined by applying the Pearson?s
correlation coefficient. Most of the examined ejaculate traits (VOL, CON,
MOD and NPD) varied under the influence of boar breed (p<0.01; p<0.001).
Weight at the end of the test (p<0.05; p<0.01; p<0.001) affected all
examined traits, except CON and TNS. A weak association was found between
production performance and ejaculate traits.
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