Faculty of Agricultural Sciences and Food

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End date: 2009

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    Effect of vegetable fats and oils on sensory characteristics of processed chicken frankfurter-style sausages
    (Institute of Meat Hygiene and Technology, 2009)
    Pejkovski Zlatko
    ;
    Silovksa NIkolova Aleksandra
    ;
    Belichovska Katerina
    ;
    Gaspelin Lea
    ;
    Polak Tomas
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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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    Vlijanie na razlicni rastitelni masti i masla vrz instrumentalno boja i tekstura kaj pileskite renovki
    (Institut of Animal Science, 2007)
    Zlatko Pejkovski
    ;
    Aleksandra Silovska Nikolova
    ;
    Kratovalieva Mimi
    ;
    Gasperlin Lea
    ;
    Polak Tomaz
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    Nekoi prirodni boila i nivnoto vlijanie vrz senzornite karakteristiki ba renovkite bez nitriti i fosfati
    (Institut of Animal Science, 2007)
    Pejkovski Zlatko
    ;
    Kratovalieva Mimi
    ;
    Silovska NIkolova Aleksandra
    ;
    Gasperlin Lea
    ;
    Polak Tomas
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    Vlijanie na rasstitelnite masti i massla vrz senzornite karakteristiki kaj pileskite renovki
    (Institut of Animal Science, 2007)
    Zlatko Pejkovski
    ;
    Aleksandra Silovska Nikolova
    ;
    Kratovalieva Mimi
    ;
    Gasperlin Lea
    ;
    Polak Tomas
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    Instrumentalna analiza na bojata na renovkite proizvedena so prirodni boila, bez nitriti i fosfati
    (Institut of Animal Science, 2007)
    Pejkovski Zlatko
    ;
    Kratovalieva Mimi
    ;
    Silovska NIkolova Aleksandra
    ;
    Gasperlin Lea
    ;
    Polak Tomaz
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    New products in meat industry
    (2006)
    Zlatko Pejkovski
    ;
    Aleksandra Silovska Nikolova
    ;
    Mimi Kratovalieva
    ;
    Daniela Belichovska
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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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    Модел за парцијална рамнотежа на пазарот на свинско месо во Република Македонија
    (Факултет за земјоделски науки и храна - Скопје, 2005)
    Христовска, Ана
    Постојаните промени во аграрната политика предизвикуваат низа реакции кај производителите, а таа се одразува на развојот на целиот земјоделски сектор и сите учесници и корисници од него. Членството во Светската трговска организација (СТО) ги обврзува одговорните за македонската земјоделска политика на олеснување на трговијата со земјоделски производи. Досегашниот трговски режим, со особена заштита на домашниот пазар, значајно се менува. Неопходно е прилагодување на македонските земјоделци на новонастанатите услови за да си обезбедат конкурентност на пазарот. Настојувањата за членство во ЕУ, што последните случувања го прават реално во поскоро време, ќе донесат ново опкружување за земјоделците и нова политика за спроведување. Предвидувањето на ефектите од сите овие промени е цел на овој труд, за што е изграден модел на парцијална рамнотежа со анализа на три можни сценарија: ефектите од членството во СТО како и две сценарија во однос на пристапот во ЕУ. Во моделот, свињарството се разгледува независно од останатите гранки на секторот земјоделство и промените во економијата воопшто.