Faculty of Agricultural Sciences and Food

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End date: 2009Has files: Yes

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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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    Simultaneous determination of phenmedipham, desmedipham, and ethofumesate in a pesticide formulation by normal-phase high-performance liquid chromatography
    (Akademiai Kiado Zrt., 2008-03)
    Velkoska-Markovska, L.
    ;
    Petanovska-Ilievska, B.
    ;
    Vodeb, L.
    A normal-phase high-performance liquid-chromatographic method has been developed for simultaneous quantitative analysis of phenmedipham, desmedipham, and ethofumesate in a pesticide formulation. Analysis was performed on a 25 cm × 0.4 cm, 5- μm particle, CN column with n-hexane–dichloromethane 40:60 (v/v) as mobile phase at a flow rate of 1 mL min−1. UV detection was performed at 270 nm; the constant column temperature was 25°C. The run time under these chromatographic conditions was less than 8 min. Calibration plots were linear in the concentration range 76–380 μg mL−1 for phenmedipham, 72–360 μg mL−1 for desmedipham, and 52–260 μg mL−1 for ethofume- sate. Statistical evaluation by analysis of variance showed the intra-day repeatability (n = 8) and inter-day precision (n = 3) of the assay were satisfactory. The sensitivity of the method, as the limits of detection (LOD) and quantification (LOQ) for each active in- gredient, was also determined.
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    Споредбени испитувања на морфометриските карактеристики и составот на трупот на виножитната и речната пастрмка
    (Факултет за земјоделски науки и храна, Универзитет Св. Кирил и Методиј во Скопје, 2006-12-08)
    Belichovska Katerina
    So cel da se utvrdat eventualnite razliki vo morfometriskite karakteristiki, masoviot sostav na teloto (soodnosot na oddelnite delovi i organi na teloto), tkivniot sostav na trupot (sodr`inata na meso i koski) i hemiskite osobini na mesoto na vino`itnata (obi~na i `olta) i re~nata pastrmka, izvr{eni se istra`uvawa na ribi odgleduvani vo dva ribnika so ~ista izvorska voda. Izborot na edinkite za ispituvawe e izvr{en na slu~aen na~in od proizvodnite bazeni na ribnicite, pritoa vodej}i smetka da bidat so pribli`no ednakva telesna masa. Ispituvanite edinki bea so prose~na telesna masa od 184 do 222 g. Konstatirano e deka, vo morfometriskite karakteristiki na pastrmkite, odnosno vo procentualnoto u~estvo na oddelnite delovi vo vkupnata dol`ina na teloto, ima minimalni i statisti~ki nezna~ajni razliki me|u obi~nata i `oltata vino`itna pastrmka. U~estvoto na malata dol`ina, dol`inata na trupot i na opa{noto steblo vo golemata dol`ina na teloto na re~nata pastrmka e ne{to pomalo, a u~estvoto na dol`inata na glavata i na opa{nata perka pogolemo vo sporedba so vino`itnata pastrmka. Me|utoa, razlikite se mali i statisti~ki bezna~ajni. Randmanot na meso (riba bez vnatre{ni organi) e signifikantno (R<0,05) povisok kaj re~nata i `oltata, vo sporedba so obi~nata pastrmka. U~estvoto na glavata vo vkupnata masa na teloto e zna~ajno pogolemo kaj re~nata, vo sporedba so vino`itnata pastrmka. Vo odnos na u~estvoto na masata na perkite i na vnatre{nite organi, vo vkupnata masa na ribata, ne se utvrdeni zna~ajni razliki me|u pastrmkite. Re~nata pastrmka i `oltata vino`itna sodr`at zna~ajno (R<0,05) pogolemo koli~estvo meso vo trupot vo sporedba so obi~nata vino`itna pastrmka. U~estvoto na ko`ata vo masata na trupot e zna~ajno pogolemo kaj obi~nata vo sporedba so `oltata vino`itna i re~nata pastrmka. Vo rN-vrednosta na mesoto ne se utvrdeni zna~ajni razliki me|u ispituvanite pastrmki. Mesoto na `oltata vino`itna pastrmka sodr`i signifikantno (R<0,05) pomalku voda, a pove}e masti i ima povisoka energetska vrednost, vo sporedba so mesoto na obi~nata vino`itna i re~nata pastrmka.