Basic Chemical Composition Research Articles

Meat Quality of the Native Carpathian Goat Breed in Comparison with the Saanen Breed.

Simple SummaryThe aim of this study was to investigate the influence of male goat kid breeds on the basic chemical, fatty and amino acid composition, colour and sensory evaluation of fresh meat. The meat of the Carpathian kids was characterised by a lower content of protein and cholesterol, and a higher content of fat. Despite the higher collagen content, the meat was characterised by lower shear force, less hardness and chewiness, being a more delicate meat compared to the meat from Saanen goats. The meat of native goats was higher concerning the content of phenylalanine, histidine, proline, alanine and tyrosine, as compared to the meat of the Saanen goats. The fat of Carpathian goat meat was characterised by a higher content of monounsaturated acids and a more favourable (lower) saturation index. Goats provide valuable products that are appreciated by consumers who are looking for food that is not only tasty but also healthy, and, probably, one of them is goat meat. Breeding of local breeds such as the native Carpathian goat has been gaining importance in recent years, which creates an opportunity for the development of the goat meat market. The aim of this study was to investigate the influence of goat breed on the basic chemical, fatty and amino acid composition, colour and sensory evaluation of meat. The research material consisted of Carpathian goats from the NRIAP experimental plant located in the southern part of Poland, and goats from a farm keeping Saanen goats in south-eastern Poland. Ten male goat kids from each breed were taken to the NRIAP farm. The quality of meat obtained from the leg (m. biceps femoris) of male goat kids about 150 days old at slaughter was analysed. The meat of the Carpathian goat was characterised by a lower content of protein and cholesterol (p < 0.01), and a higher content of fat and general collagen compared to the meat from Saanen goats (p < 0.05). Cholesterol content in goat meat of both breeds was similar and ranged from 55.08 mg/100 g (Carpathian) to 56.79 mg/100 g (Saanen). Despite the higher collagen content, the goat meat of Carpathian breeds was characterised by lower shear force, less hardness (p < 0.05) and chewiness, being a more delicate meat. The fat of Carpathian goat breeds was characterised by a higher content of monounsaturated acids, mainly C 18:1n:9, and a more favourable (lower) saturation index, S/P (p < 0.05). The meat of Carpathian goats was characterised by a higher health-promoting quality compared to the meat from Saanen goats. In the goat meat of both breeds, there were no differences between the total content of exogenous and endogenous amino acids. The essential/nonessential amino acids (EAA/NEAA) ratio in the meat of the analysed breeds was 0.88:0.89. However, the meat of the Carpathian goats was statistically significantly higher concerning the content of phenylalanine, histidine, proline, alanine and tyrosine, as compared to the meat of the Saanen goats. The obtained results confirm the high quality of the meat of the local Carpathian breed in comparison to the Saanen breed.

Comparison of Chemical Composition and Fatty Acid Profile of Traditional Meat Products from Croatia and Montenegro

The aim of this study was to compare chemical composition and fatty acid profile of Croatian and Montenegrin dry-cured meat products and dry-fermented sausages produced using a similar technology. Five types of products (n = 60) from both countries, i.e., prosciutto, sausages, pancetta, dry sirloin, and dry rack, were analysed. Basic chemical compositions and fatty acid methyl esters were determined using the accredited ISO methods. The obtained results showed no significant differences between Croatian and Montenegrin meat products in most of their chemical components, except for pancetta, in which significant differences in moisture ( p = 0.007), fat ( p = 0.016), and sugar ( p = 0.027) contents were established. The highest protein share, significantly differing between the countries of origin, was determined in prosciutto ( p = 0.018) and dry sirloin samples ( p = 0.014). As for individual fatty acids, the most represented was oleic acid (C18 : 1n − 9c, OA) in prosciutto (42.29%–42.34%), followed by palmitic (C16 : 0, PA) and stearic acid (C18 : 0, SA) in Croatian dry sirloin (27.60%) and dry rack (16.08%). The obtained monounsaturated fatty acid (MUFA), saturated fatty acid (SFA), and polyunsaturated fatty acid (PUFA) shares are typical of pork meat products and were in the following decreasing order: 41.97–49.75%, 39.96–45.94%, and 7.69–14.96%, respectively. The n − 6/n − 3 ratios, which were five- to eight-fold higher than recommended, ranged from 14.82 (pancetta, Montenegro) to 25.83 (pancetta, Croatia) with differences between the countries of origin seen only in pancetta samples ( p &lt; 0.001). Lipid quality indices (PUFA/SFA ratios), spanned from 0.17 (dry sirloin, Croatia) to 0.38 (pancetta, Montenegro), were also not in accordance with health recommendations. Since Montenegrin traditional meat products are unexplored yet, the obtained results could facilitate the procedure of their designation of origin and consequently contribute to their valorisation and recognisability in the international market.

Flammability Characteristics of Thermally Modified Meranti Wood Treated with Natural and Synthetic Fire Retardants

This paper deals with the effect of synthetic and natural flame retardants on flammability characteristics and chemical changes in thermally treated meranti wood (Shorea spp.). The basic chemical composition (extractives, lignin, holocellulose, cellulose, and hemicelluloses) was evaluated to clarify the relationships of temperature modifications (160 °C, 180 °C, and 210 °C) and incineration for 600 s. Weight loss, burning speed, the maximum burning rate, and the time to reach the maximum burning rate were evaluated. Relationships between flammable properties and chemical changes in thermally modified wood were evaluated with the Spearman correlation. The thermal modification did not confirm a positive contribution to the flammability and combustion properties of meranti wood. The effect of the synthetic retardant on all combustion properties was significantly higher compared to that of the natural retardant.

Analysis of the nutrient composition of selected commercial pet rabbit feeds with respect to nutritional guidelines

The aim of this study was to evaluate the chemical composition of pet rabbit feeds available on the market with respect to nutritional guidelines and to determine whether the manufacturer's guaranteed analysis differed from the measured analysis. Samples of 5 different rabbit feeds were collected from sealed bags, three per each type of feed. The samples were then ground into a powder using a laboratory mill. Guidelines from the Association of Official Analytical Chemists (AOAC) were used to assess the basic chemical composition of the samples. Four out of 5 feeds did not meet the minimum recommended level for crude fiber and analysis results for this nutrient were up to 67% lower than what was declared on the label. One feed did not meet the established minimum recommended level for crude proteins. In any of the feeds tested the nutrient levels matched the manufacturers guaranteed analysis. In four feeds, the deviations were outside the range of tolerance permitted by law. Results indicate that in the analyzed feeds there is considerable non-compliance with current EU guidelines for pet rabbit food and divergence from the manufacturers’ guaranteed analyses.

Impact of Ag Nanoparticles (AgNPs) and Multimicrobial Preparation (EM) on the Carcass, Mineral, and Fatty Acid Composition of Cornu aspersum aspersum Snails.

Simple SummaryMicrobial control agents kill or inhibit the growth of pathogenic microbes, but they should also be safe to use for farmed animals. The techniques for safely eliminating microorganisms also apply to the quality of the animal product. The study analysed the effects on basic chemical composition, mineral content, and fatty acid profiles in the bodies of Cornu aspersum aspersum snails, of the application of paint containing silver nanoparticles (AgNPs) and/or a microbiological preparation (EM) on feed tables. The use of nano-Ag paint increased Ag, Zn, Fe, and Ca retention, and remodelled the fatty acid profile. EM did not affect the fatty acid profile but increased the retention of Fe, Cu, P, Mg, and Zn in the carcasses. It was concluded that EM is a safer and more beneficial agent for controlling microorganisms. The obtained results indicated the toxicity of nano-Ag paint.The hygienic practices on farms should reduce pathogenic microorganisms while simultaneously not harming the animals themselves; they must also not degrade the products’ quality. We assessed the effect of covering feed tables with paint containing silver nanoparticles (AgNPs) and the periodic spraying of effective microorganisms (EM) on production indicators and basic chemical composition, mineral content and fatty acid profiles in the bodies of Cornu aspersum aspersum snails. The animals were divided into four groups: (1) control, (2) with feed tables covered with AgNPs paint, (3) with EM spray applied and (4) with both factors—AgNP paint and EM spray. The highest increase in Ag, Zn, Fe and Ca retention, and the remodelling of the fatty acid profile in the carcasses of snails was found to be in the group of animals in contact with the feed tables covered with AgNP paint. In the group of animals exposed to the action of EM, an increased retention of Fe, Cu, P, Mg and Zn was found.

On the basic chemical composition of selected biomass types from four regions of Mexico, for bioenergetic purposes

The chemical composition of hardwoods sawdust and citrus residues from four states of the Mexican Republic (Quintana Roo, Durango, Veracruz, and Sonora) were determined. The results ranged as follows: total extractives from 8.2% (Quercus spp.) to 35.0% (lime leaves), holocellulose from 45.4% (lime leaves) to 70.6% (Lysiloma latisiliquum), lignin from 3.9% (lemon peels) at 25.4% (Caesalpinia platyloba), ash from 0.4% (orange branches) to 6.3% (lemon peels), pH from 5.1 (Swartzia cubensis) to 7.3 (orange branches), and calorific value of 19.8 MJ/kg (Lysiloma latisiliquum and Quercus spp.) to 21.7 MJ/kg (Olneya tesota). With the exception of the oak samples, in all the biomass samples the extractives content is relatively high (10.1% for Lysiloma latisiliquum to 35% for Persian lime leaves), and could represent a potential for future study and applications in the field of antioxidants. Due to the chemical properties and calorific value, the biomass samples studied present potential for local use as densified biofuels (pellets or briquettes).

CHEMICAL COMPOSITION OF MUSCLE AFTER RED GRAPE POMACE APPLICATION IN THE NUTRITION OF BROILER CHICKENS

The aim of this work was to evaluate basic chemical composition (% of water, protein, fat and cholesterol) of breast and thigh muscle after supplementation with Alibernet red grape pomace (RGP) into diet of broiler chickens Ross 308. At the beginning, 200 one-day Ross 308 broiler chickens of mixed gender were randomly divided into 4 groups (n=50). The control group (C) did not receive any additional supplementation. The feed of experimental group E1 was enriched with 1% RGP per 1 kg of feed mixture (FM), experimental group E2 with 2% RGP per 1 kg of FM and experimental group E3 with 3% RGP per 1 kg of FM. The FMs were produced without any antibiotics and coccidiostatics and the fattening period lasted for 42 days. Based on the results, we can state that the application of red grape pomace did not significantly affect the chemical composition of the breast muscle except of higher fat content (P≥0.05) in all experimental groups compared to control group (♂, ♀). In the case of thigh muscle, we found significantly higher (P≤0.05) water content (♂) in control group (71.26 g.100 g-1) compared to experimental groups E2 (70.04 g.100 g-1) and E3 (69.51 g.100 g-1). We also found significant differences (P≤0.05) in crude protein content (♂) between experimental group E3 (21.91 g.100 g-1) compared to experimental groups E1 (21.63 g.100 g-1) and E2 (21.59 g.100 g-1). Overall, it seems like that supplementation with RGP in selected amounts did not have significant beneficial effect on chemical composition of chicken meat compared to control group.

Mare's Milk from a Small Polish Specialized Farm-Basic Chemical Composition, Fatty Acid Profile, and Healthy Lipid Indices.

Simple SummaryAs mare’s milk has high nutritional and biological value, it has a number of therapeutic properties. The aim of this study was to determine the basic composition, fatty acid profile, and values of health-related indices of milk from mares of different lactation stages, ages, and birth orders. The study was conducted on milk obtained from Coldblood mares in weeks 10, 15, and 25 of lactation. The mares were aged between five and 14 years. It was found that milk produced from the 15th week of lactation had the most beneficial fatty acid composition and very beneficial values of health-related indices (low values of the atherogenic index—AI and thrombogenic index—TI), which is important with regard to the prevention of atherosclerosis and thrombosis. Moreover, the study found a dependence between birth order and the atherogenic index, which was lower in milk derived from older mares (birth order > 7). The findings from the study indicate that it is possible to modify the fatty acid profile of milk by appropriately managing the age structure of the herd of mares, among other things. To confirm this dependence, the study will be continued on a larger group of mares.The objective of this study was to determine the chemical composition, fatty acid profile, and values of healthy indices of milk from a specialized farm of Polish Coldblood mares of different ages, birth orders, and lactation stages. Milk samples (n = 48) were collected for analysis in weeks 10, 15, and 25 of lactation from mares aged between five and 14 years. The study showed that the stage of lactation has a significant effect on the fatty acid (FA) profile of the milk produced on the farm. The highest concentration of monounsaturated and polyunsaturated FAs was found in milk produced from the 15th week of lactation. The milk was also characterized by low values of atherogenic and thrombogenic indices, which indicate the health benefits of milk with respect to the content of fatty acids and their potential to prevent or cause atherosclerosis and thrombosis. The study also found a significant correlation between the number of foalings (birth order), the fatty acid profile, and atherogenic index of milk produced on the farm. The findings from the study indicate that it is possible to modify the fatty acid profile of bulk tank milk through appropriate management of the age structure of the herd of mares. To confirm this dependence, the study will be continued on a larger group of mares.

Direct observation of domain wall motion and lattice strain dynamics in ferroelectrics under high-power resonance

Domain wall motion and lattice strain dynamics of ferroelectrics at resonance were simultaneously measured by combining high-power burst excitation and in situ high-energy x-ray diffraction. The increased loss at high vibration velocity was directly related to the increased domain wall motion, driven by dynamic mechanical stress. A general relationship between the microstructural strain contributions and macroscopic electromechanical behavior was established, allowing the prediction of high-power stability of ferroelectric materials. The results indicate that the materials' stability during high-power drive is predominantly related to the basic chemical composition, while the piezoelectric hardening mechanisms mainly influence the small-signal behavior.

Wpływ dodatku nasion lnu w żywieniu przepiórek na jakość tuszy i mięsa

The study was performed on 6-week-old Pharaoh quails. The birds were divided into 2 feeding groups: the control, fed with the standard starter and finisher fodder, and the experimental one, fed with the fodder mixtures containing 4% fragmented flax seeds. After the experiment was completed, the birds were slaughtered and a simplified slaughter analysis was performed. From each carcass the pectoral and leg muscles, liver, stomach, heart, and fat were obtained. The pectoral muscles were used to determine the basic chemical composition and for the sensory assessment of the colour, aroma, tenderness and juiciness of the cooked meat was performed. The study allowed to find that the quails from the experimental group were characterized by a significantly lower carcass fatness, and in the remaining parameters of slaughter analysis, no differences between the control and experimental group were found. The use of flax seeds in quails nutrition had no effect on the chemical composition of pectoral muscles, only a tendency to increase the protein, dry weight and ash content, and a decrease in the intramuscular fat content were observed. The sensory evaluation showed that in the meat of birds receiving flax seeds deviations in colour, juiciness and palatability may occur.

Chemical and Mechanical Characterization of Thermally Modified Gmelina arborea Wood

Gmelina arborea (Roxb. ex. Sm.) wood samples were thermally modified at 180 °C, 200 °C and 220 °C for 3 h, by employing a process similar to ThermoWood®. The resulting effects on the basic chemical composition and mechanical properties were determined. The results were analyzed statistically with ANOVA, and Least Square Deviation was used to compare means. Generally, after the thermal modification (TM) process, the cellulose, hemicelluloses and extractives content decreased significantly. By contrast, lignin proportions increased significantly. Untreated wood and samples modified at 180 °C indicated comparable modulus of elasticity (MOE), modulus of rupture (MOR), degree of integrity (I), fine fraction (F) and resistance to impact milling (RIM). Noteworthy reductions however occurred at 200 °C and 220 °C. Significant increases in Brinell hardness (BH) took place at 180 °C, recording a high decrease at 220 °C. Gmelina arborea could be modified suitably at 180 °C for structural and other purposes. To take advantage of other improved properties, modification at 200 °C could be employed for non-structural uses.&#x0D;

Comparative Assessment of the Basic Chemical Composition and Antioxidant Activity of Stevia rebaudiana Bertoni Dried Leaves, Grown in Poland, Paraguay and Brazil—Preliminary Results

This study compares the content of basic nutrients (proteins, fats, digestible carbohydrates, dietary fiber and ash), steviol glycosides, selected antioxidants (vitamin C, total polyphenols) and antioxidant activity in dried leaves of Stevia rebaudiana Bertoni cultivated in Poland, Paraguay and Brazil and available in the direct sale. The basic chemical composition was determined by standard AOAC (Association of Official Analytical Chemists) methods. Content of steviol glycosides was determined by the UHPLC-UV chromatographic method. Total polyphenols content was expressed as gallic acid equivalent (GAE) and catechins equivalent (CE). Antioxidant activity was measured as ABTS●+ free radical scavenging activity. Dried leaves of S. rebaudiana grown in Poland had significantly higher contents of dietary fiber, and lower protein and ash content, compared to those derived from Paraguay and Brazil. The former had, however, considerably higher contents of total steviol glycosides, stevioside and rebaudioside D, compared to the remaining two plants. In the Paraguay-derived dried leaves, the content of rebaudioside A, C, E and rubusoside was found to be significantly lower. Dried leaves of S. rebaudiana Bertoni, cultivated in Poland, contained substantially more vitamin C and a similar content of total polyphenols, compared to those from Brazil and Paraguay. The examined material from Brazil and Paraguay plantations showed similar antioxidant activity, while that obtained from Polish cultivation was characterized by a significantly lower value of this parameter.

Meeting the demands of climate change: Australian consumer acceptance and sensory profiling of red wines produced from non-traditional red grape varieties

To endure the challenge of climate change, the Australian wine industry could adopt new wine grape varieties more tolerant of these pending conditions. The aims of this study were to (i) generate sensory profiles and (ii) gain knowledge about Australian wine consumers’ liking of Australian and international wines made from selected drought-resistant, red wine grape varieties not traditionally grown in Australia but better suited for a changing Australian climate. A Rate-All-That-Apply (RATA) sensory panel (n = 43) profiled 24 commercial red wines made from 9 purportedly drought-tolerant red grape varieties, plus a single example of an Australian Cabernet-Sauvignon, Grenache and Shiraz wine. A subset of 10 wines was subjected to preference trials with Australian red wine consumers (n = 113) and underwent basic chemical composition measures. Consumers liked all 10 wines, scoring them greater than 5.7 on a 9-point Likert scale. The Fine Wine Instrument (FWI) identified 3 consumer segments (Wine Enthusiasts (WE); Aspirants (ASP) and No Frills (NF)). WE liked the 2 Touriga Nacional and Nero d’Avola wines significantly more than the NF consumers and the Graciano significantly more than the ASP. Correlation tests determined that the WE segment liked wines with aromas of vanilla, sweet taste, jammy, confectionary, vanilla and woody flavours and a non-fruit after taste, and the attributes responsible for the ASP segment's liking of the wines were red colour, jammy and toasty/smoky aromas, jammy and savoury flavours and alcohol mouthfeel and non-fruity aftertaste. NF consumers liked wines with aromas of vanilla, confectionary, jammy and red fruit flavours; smooth mouthfeel and a fruity aftertaste, but disliked wines displaying aromas of cooked vegetables and savoury, bitter taste, flavours of cooked vegetables, forest floor, green pepper and herbaceous, and rough mouthfeel. WE liked wines reminiscent of Cabernet-Sauvignon, Grenache and Shiraz while the ASP and NF consumers had preferences leaning towards wines similar in style to a Shiraz and Grenache, respectively. These findings indicate to wine producers the potential of these new wines in the current Australian market and the possibility that increasing future cultivation of these varieties as a response to climate change might lead to a more sustainable wine industry in the future.

The Effect of the Addition of Fiber Preparations on the Color of Medium-Grounded Pasteurized and Sterilized Model Canned Meat Products.

A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color. The effect of the addition of barley, wheat and oat fiber preparations with different fiber lengths, in quantities allowing the product to be indicated as “high in fiber” or “source of fiber”, to pasteurized or sterilized medium-grounded canned meat products on their color, was determined. In the obtained canned meat products, the basic chemical composition and the L*, a* and b*, C* (Chroma) and h* (hue angle) color components were determined. The addition of the barley fiber preparation BG 300 to the model canned meat products caused a significant (p ≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of wheat and barley fiber had no effect on the color components of products. The 6% addition of the wheat fiber preparations WF 200R and WF 600R or the oat fiber preparations HF 200 and HF 600 caused an apparent lightening of their color (ΔE > 2) compared to the control products.

“Effect of milk thistle addition (Silybum MarianumL.) on marinated herring (Clupea HarengusL.) meat”

PurposeThe aim of the study was to analyse the quality changes in marinated herring meat depending on the moment of adding milk thistle.Design/methodology/approachOne control (C) and two experimental groups were investigated: MH (milk thistle added to a marinade solution) and FH (fillets rubbed with milk thistle before marination). The basic chemical composition, the meat colour, heavy metals concentration, fatty acids profile, quality of lipids and antioxidant capacity were determined.FindingsThe occurrence of Fe, Mn, Cu and Zn was higher in the experimental group than in the control group throughout the marinating process. The peroxide value was higher from the first day in the control group than in the experimental groups. On the last day of the study, the peroxide value in the control group exceeded the maximum acceptable value. The highest level of Thiobarbituric Acid Reactive Substances was determined in the control group on the first day, and the lowest in the FH group. On the first day, the highest percentage of DPPH (2,2-Diphenyl-1-picrylhydrazyl) radical quenching was recorded in the FH group.Originality/valueThe results are the first to find that the addition of milk thistle to herring fillets in marinating process maintains or even improves the quality of the marinades. The process of previously coating the fillets in milk thistle and then marinating achieves a lower peroxide value, higher content of polyunsaturated fatty acids and a higher content of elements such as iron and manganese, which are very valuable for human health.

A novel design for nanocellulose reinforced urea–formaldehyde resin: a breakthrough in amino resin synthesis and biocomposite manufacturing

Urea–formaldehyde (UF) resins are often reinforced with natural fibers or nanostructures such as cellulose microfibrils (CMFs) to improve their mechanical and physical properties in wood panels. However, the high-water content in these suspensions is a limitation on applications in thermosetting resins. The innovative technology investigated here consists of the in-situ production of a methanediol-based suspension of CMFs through a mechanical process and its incorporation during resin synthesis. We sought to maintain the physicochemical properties and the basic chemical composition of the resin. The synergy between the resin and CMFs provided a shielding effect and a greater storage modulus (E’). We demonstrate that this approach is robust through standard viscoelastic, physical, and mechanical tests. Likewise, a methanediol-based CMF suspension used to synthesize UF resin was effective to reduce formaldehyde emission during the resin cure reactions. Finally, the bio-based composites manufactured with this UF resin containing CMF had better performance due to increased internal bond strength by up to 15%, reduced water absorption by up to 8%, and reduced formaldehyde emission by 30% at environmental temperature.

Evaluation of the meat traits of lambs of Polish native breeds

Abstract The research was performed on 136 male lambs, at an average slaughter weight of 32 to 42 kg, of the following Polish native breeds: Uhruska (UHR), Pomeranian (Pomorska, POM), Blackheaded (Czarnogłówka, CZGŁ), Podhale Zackel (Cakiel Podhalański, CKP), Wrzosówka (WRZOS), Świniarka (SWIN), Wielkopolska (WLP) and Polish Merino old type (MST). The longissimus lumborum muscle was tested to establish its basic chemical composition, physical and chemical traits as well as sensory traits. The meat quality of tested breeds was high, especially in terms of sensory traits. However, high variability of studied traits was observed depending on the breed, e.g. the average pH24 ranged between 5.58 (WLP) and 5.77 (WRZOS), intramuscular fat content ranged between 1.98% (CZGŁ) and 4.12% (WLP), meat tenderness varied from 4.2 points (POM) to 4.64 points (UHR). Somewhat dark meat colour was observed in all breeds which is worth noticing (L* from 34.86 to 38.50). According to the general estimation of tested quality traits the following breeds were on the top of the ranking: SWIN, UHR, WLP and WRZOS. Further down in the ranking the following breeds were placed: POM, MST and CKP.

Influence of Starter Cultures' Type on the Microbiological, Rheological and Sensory Properties of Ayran Samples from Goat's Milk

Dairy products are one of the most widely-investigated food products. However, reducing cost while improving nutritional value and flavour is a classic problem in milk production. Besides, consumers have increased demand for natural foods and beverages with high nutritional value, health and rich taste. All of this has spawned a growing academic interest in using different types of milk to replace raw cow's milk in recent years. In this research, drinkable fermented milk products from goat's milk with different starters were studied. The aim of this study was to describe and compare Fatty Acid (FA) profiles of ayran from goat milk produced by Saanen breeds. The microbiological, chemical (pH, lactic acid, total solids, protein), rheological and sensory properties of ayran samples were investigated during a 10-day storage period. This study found that both samples (Micromilk and Sacco) have little difference in the basic content and chemical composition of selected physical characteristics according to the instrumental and organoleptic evaluation results. However, although the first starter culture (Micromilk) sample had the highest overall evaluation score, the second sample (Sacco) had a tighter clot and shorter fermentation duration. Also, it was found that during storage of the concentrations of lactic acid microorganisms in fermented beverages, the type of sourdough was insignificant. The shelf life of ayran is limited to 10 days at a temperature of 4±2°C.

Effect of technology differences on chemical and sensory properties of Dalmatinska pecenica (PGI)

In the registration process of the protected geographical indication (PGI) of Dalmatinska pečenica, a research was conducted to determine the impact of differences in technology on the final product's chemical composition and sensory properties. Therefore, in three facilities in three Dalmatian counties, 35 samples of Dalmatinska pečenica were produced and divided into 7 groups, which differed in the initial weight of raw materials, composition, and amount of salting/brining mixture and the length of individual technological phases. After the processing phase, the samples were taken from each group, and the proportion of fat, protein, ash, water and NaCl was determined. A professional panel of 11 members assessed the sensory profile of Dalmatinska pečenica by descriptive sensory analysis. Chemical analysis determined the following average basic chemical composition of Dalmatinska pečenica: 5.68 % fat, 41.60 % protein, 44.80 % water and 7.63 % ash, and an average of 6.17 % represented NaCl. Dalmatinska pečenica produced from heavier raw meat (initial weight ≥3.5 kg) contained more intramuscular fat and water (P &amp;lt;0.05) and less proteins (P &amp;lt;0.05). The lower the initial weight of the raw pečenica and the higher the salt/ brine consumption per kg of raw meat, the higher the NaCl content in the mature pečenica, with the length of the salting/brining phase not significantly increasing the NaCl content in the pečenica. The sensory analysis determined the sensory profile and typical sensory properties of Dalmatinska pečenica, including characteristic cylindrical shape and colour, firm and elastic consistency, compact structure, uniform red cross-section, slightly salty taste, softness and solubility when chewed as well as an aroma characteristic of dry-cured pork products with a slightly expressed smoke aroma. The pečenica produced from heavier raw materials (≥3.5 kg) using a mixture of sea and nitrite salt with spices and antioxidants, increased content of intramuscular fat and mild salinity, was rated with the highest average score (5.88 out of a possible 6), and all individual indicators of sensory properties were also rated with the highest score compared to other groups (P &amp;lt;0.05). The correlation coefficient (r) showed that the higher the content of intramuscular fat in the pečenica, the higher the evaluation of the cross-sectional appearance (r = 0.48), odour (r = 0.37), texture (r = 0.39), taste and aroma (r = 0.44), overall impression (r = 0.36) and mean score (r = 0.30). These data confirm the positive effect of intramuscular fat content (marbling) on the sensory properties of Dalmatinska pečenica. The examined differences in processing technology had a statistically significant effect on the parameters of chemical composition and sensory properties of Dalmatinska pečenica.

Effect of laying hens age and housing system on physicochemical characteristics of eggs

Abstract In this study, the objective was to evaluate the effect of the age of Hy-line Brown hens – 44 and 60 weeks of age (26 and 42 weeks of laying) and housing system (enriched cages and litter) on the quality of eggs. According to our results, eggs with a better quality of albumen were obtained from younger hens than from older hens. Moreover, older hens produced eggs with inferior quality related to shell parameters, such as greater elastic deformation, poorer breaking strength, and thinner shells. However, hens kept in a litter housing system laid eggs with superior shell quality characteristics of less flexible and greater breaking strength, even though the thickness, weight, and percentage were similar in both housing systems. In addition, a higher amount and activity of lysozyme were obtained from eggs laid by hens kept in the litter housing system than those obtained from hens kept in cages. The maintenance system and age of birds also had a significant (P≤0.05) effect on the basic chemical composition of eggs, as well as on the proportion of individual elements and fatty acid profile. Taking these results into account, we can conclude that the more valuable characteristics from the morphological and nutritional point of view were observed in eggs obtained from younger Hy-line hens kept in the litter housing system.