Faculty of Agricultural Sciences and Food

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Author: search.filters.author.Pejkovski ZlatkoHas files: Yes

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    Fish consumption and processed fish products in the Republic of North Macedonia
    (Knowledge International Journal, 2019)
    Silovksa NIkolova Aleksandra
    ;
    Pejkovski Zlatko
    ;
    Belichovksa Katerina
    ;
    Katerina Belichovska
    Fish is considered to be universal food, as it contains proteins with high biological value, essential fatty acids, especially polyunsaturated fatty acids, contains abundance of minerals and vitamins dissoluble in oil. The fish proteins contain characteristics such as fast boiling process, rather well usage of nutrients, as well as favourable amino acidic structure. According to the Food and Agriculture Organization (FAO) of the United Nations, fish consumption reached a historical record of 20,20 kg per inhabitant on a world level in 2015, compared to 9 kg per inhabitant in 1961. In the Republic of North Macedonia fish consumption per inhabitant 2015 was 5,15 kg, which is by 3,92 times less then the world fish consumption per inhabitant. During the period between 2007 and 2017, the least consumption of 4,05 kg per inhabitant was notified in 2012, whereas in 2017 there was highest fish consumption of 5,68 kg per inhabitant. Fish products were consumed in a very little amount by Macedonian consumers, varying in average of 0,81 kg per inhabitant between 007 and 2017. Macedonian householders annually in average consumed 18,81 kg and 3,10 kg processed fish products between 2007 and 2017. Generally, fish, as well as fish products, can be found in a very little amount in Macedonian home menus. The small consumption of fish and fish products per inhabitant in the The Republic of North Macedonia is due to: low national income per inhabitant in The Republic of North Macedonia, low financial standard of people, the high price of fish, the habits and tradition of people's diet, the market's supply etc.
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    Influence of plant oils on certain physico-chemical characteristics of frankfurters
    (University of East Sarajevo, Faculty of Agriculture, 2016)
    Belichovska Daniela
    ;
    Pejkovski Zlatko
    ;
    Belichovksa Katerina
    ;
    Silovska Nikolova Aleksnadra
    With the aim the effect of pork adipose tissue substitution with plant oils and fats in poultry frankfurters production to be investigated, six variants of frankfurters were produced: control - with pork fat, with olive oil, rapeseed oil, sunflower oil, palm fat and a mixture of 12% rapeseed oil and 8% palm fat. Cooking loss, pH-value and basic chemical composition were tested on the final product. It was found that palm and pork fat, as well as sunflower oil significantly (P<0.01) influenced the reduction of cooking loss of frankfurters. Frankfurters with palm fat, a mixture of 12% rapeseed oil and 8% palm fat and those with rapeseed oil had a lower pH than the other three variants (P<0.01). Regarding the content of water and ash there were no significant differences, while in the content of protien there was significant difference (P<0.01) only between variants with pork fat and sunflower oil. Frankfurters with olive oil and those with pork fat had significantly (P<0.01) higher fat content than all the other variants. Frankfurters with palm fat contained significantly (P<0.01) lower fat percentage compared to other variants, except that with a mixture of 12% rapeseed oil and 8% palm fat. Total pork fat relacement with plant oils and fats in poultry frankfurters production is possible.
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    Impact of different vegetable fats and oils on instrumentally measured color and texture of processed chicken sausages
    (Tehnologija mesa, 2009)
    Pejkovski Zlatko
    ;
    Silovksa NIkolova Aleksandra
    ;
    Belichovska Katerina
    ;
    Gasperlin Lea
    ;
    Polak Tomas
    The effect of vegetable fats and oils on instrumentally measured color and texture of processed chicken sausages was investigated using six variants of sausages: control, containing pork back fat (Po); olive oil (O); rapeseed oil (R); sunfower oil (S); palm fat (Pa) and a mixture (Mi) of 60 % rapeseed oil (R) and 40 % palm fat (Pa). Palm (Pa) fat resulted in the darkest (p 0,05) surface color of processed poultry sausages. High intensity red color was most desirable on the sausage surface and was obtained with palm (Pa) fat and a mixture (Mi) of 60% palm fat and 40% rapeseed oil (R). Incorporation of all other plant oils and fats increased yellowness on the surface of processed poultry frankfurters. Palm (Pa) and pork (Po) fat, that are rich in saturated fatty acids, (p 0.05) darkened color on poultry sausages at the fresh cross sectional plane. Pork (Po) fat also (p 0.05) improved the red color hue at the fresh cross section plane of sausages. Plant oils, when not used in a mixture with palm fat (p 0.05) increased the Warner Bratzler Shear Force (WBSF) making the product harder and rmer in texture.
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    Domestic market research detecting the factors that influence consumer`s choice of meat products by domestic or foreign producers
    (Knowledge International Journal, 2019)
    ;
    Pejkovski Zlatko
    ;
    Daniela Belichovska
    ;
    Katerina Belichovska
    In order to gain their place on the market, meat producers need to produce meat products with high quality, which will be consistent in their quality, thus satisfying the consumers’ expectations. This was determined by the acquired results of our research. The most frequent crucial factor, when choosing meat product, is their sustainable quality, for which opt 145 (48,33%) examinees. The meat products quality is most frequent factor for 104 (34,67%) examinees, while 51 (17%) examinee feels that the crucial factor is price. Most of the examinees feel that meat both products by domestic and foreign producers, offered on the market are quality ones. However, generally, their opinion is that the domestic meat products have lower quality. The domestic meat processing companies need to focus on sustaining standard quality for meat products. The acquired results indicate that the majority of the examinees - 263 (87,67%) feel that the domestic meat products do not have consistent standard quality, whereas 199 (66,33%) examinees consider that the foreign meat products have consistent quality. Domestic meat processing companies need to pay more attention on quality management.