Faculty of Agricultural Sciences and Food
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Item type:Publication, Cross-Game Learning In Preference Elicitation For An Upcycled Food Product(2025); - Some of the metrics are blocked by yourconsent settings
Item type:Publication, The effect of plant-based nitrites and natural antioxidants on the oxidative stability of meat products(Institute of Knowledge Management, 2023) - Some of the metrics are blocked by yourconsent settings
Item type:Publication, СУВА СВИНСКА ПЕЧЕНИЦА ПРОИЗВЕДЕНА ВО ИНДУСТРИСКИ УСЛОВИ СО И БЕЗ НИТРИТНА СОЛ(2024-02-23)Aleksandra Silovska NikolovaThe study explored potential methods for producing dry-cured pork loin in an industrial setting, comparing variants produced with and without nitrite curing salt. Conducted at the meat processing company "Rimes MS Group DOO". the research used their standard production process as a reference. Five batches of dry-cured pork loin were created through three iterations: Group I: Negative control, using table salt and dextrose; Group II: Positive control, incorporating nitrite curing salt and dextrose; Group III: Nitrite curing salt, dextrose, and BactoFlavor Rosa starter culture; Group IV: Table salt, Swiss chard powder from first manufacturer, dextrose, and BactoFlavor Rosa; and Group V: Table salt, Swiss chard powder from second manufacturer, dextrose, and BactoFlavor Rosa. The study investigated the impact of Swiss chard powder as a natural nitrite source, on various aspects, including physico-chemical properties, chemical composition, color and texture characteristics, sensory properties, and microbiological features of dry-cured pork loin. The analysis was conducted at specific intervals: day 0 (12 hours after salting), day 7, 14, and 21 (post-salting), day 0 (after smoking and initiation of the ripening process), day 7, 14, and 18 (ripening and end of production), midpoint of shelf life (90 days after production), and end of shelf life (180 days after production). It was found that dry-cured pork loin produced in groups IV and V, which utilized Swiss chard powder along with starter cultures, had significantly (p ≤ 0.05) lower levels of residual nitrites and nitrates compared to those with added nitrite salt. Low TBA number indicated that fat oxidation is almost completely prevented in all groups of dry-cured pork loin until the expiration dates. None of the five groups showed the presence of histamine until the expiry date. Instrumental analysis of surface and cross-section color revealed that dry-cured pork loin from group III, where starter culture was added, exhibited superior color development and stability (p ≤ 0.05) compared to the positive control group II (produced with nitrite salt). Dry-cured pork loin from groups IV and V, produced with Swiss chard powder, demonstrated color development and stability similar to the positive control group II. Group III, with added starter cultures, also received significantly (p ≤ 0.05) better sensory evaluations than the positive control group II. Both dry-cured pork loin groups using Swiss chard powder (IV and V) exhibited acceptable sensory characteristics, outperforming the positive control group II in terms of typicality and color intensity of fresh cross-section, texture profile, and aroma profile. Overall, the use of Swiss chard powder in industrial production of dry-cured pork loin eliminates the need for harmful nitrite curing salt, enhancing both the safety and quality of the product. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, MORFOMETRISKI KARAKTERISTIKI, MASOV SOSTAV I ISHRANA NA OHRIDSKATA BELVICA (ACANTHOLINGUA OHRIDANA, STEINDACHNER)(Faculty of Agricultural Sciences and Food, University Ss. Cyril and Methodius in Skopje, 2010-06-16)Belichovska KaterinaSo cel da se utvrdat biometriskite i morfometriskite karakteristiki, masoviot i tkivniot sostav, osnovniot hemiski sostav na mesoto i ishranata na ohridskata belvica (Acantholingua ohridana, Steindachner, 1892), izvr{eni se istra`uvawa na edinki loveni vo periodite na vegetativnata, odnosno na reproduktivnata faza na razvitok na belvicata, na tri lokaliteti na Ohridskoto Ezero: Kali{ta, Kaneo i Ele{ec, na dlabo~ina od 45 do 70 m. Ispitanite edinki se so prose~na telesna masa od 90 do 100 g i so prose~na totalna dol`ina na teloto od 217 do 225 mm. Utvrdeno e deka vrednosta na Fultonoviot koeficient kaj belvicata, od trite ispituvani lokaliteti na Ohridskoto Ezero, e zna~ajno (R<0,05) povisoka vo vegetativnata vo sporedba so reproduktivnata faza na razvitok. Razlikite vo vrednostite na Klarkoviot koeficient se mali i statisti~ki bezna~ajni. Meristi~kite karakteristiki na belvicata mo`at da se opi{at so slednive formuli: D III–V 8–10, A III–IV 7–9, V I–II 8–9, P I 11–12, C 18 –21; l.l. 13-16‡104- 115‡13-18; sp. br. 1621; vert. 4753; app. int. 28‡56 (40). Pova`nite morfometriski karakteristiki na belvicata izrazeni vo procenti od dol`inata na teloto spored Smitt iznesuvaat: standardna dol`ina na teloto 93,49, dol`ina na trupot 72,80, dol`ina na glavata 20,68, dol`ina na opa{noto steblo 16,98, najgolema visina na teloto 22,29, najmala visina na teloto 7,99, najgolema {irina na teloto 12,36, predorzalno rastojanie 41,65, postdorzalno rastojanie 37,56, preanalno rastojanie 66,88 i preventralno rastojanie 50,09. Randmanot kaj belvicata e signifikantno (R<0,05) povisok vo periodot na vegetativnata vo sporedba so reproduktivnata faza na razvitok. U~estvoto na vnatre{nite organi i oddelno na gonadite vo vkupnata masa na ribata e zna~ajno (R<0,01) pogolemo vo reproduktivnata faza, a na digestivniot trakt e signifikantno (R<0,05) pogolemo vo vegetativnata faza na razvoj na belvicata. Razlikite me|u fazite na razvitok na belvicata vo zastapenosta na mesoto i na koskite vo trupot se minimalni i statisti~ki bezna~ajni. Mesoto od belvicata sodr`i zna~ajno pove}e (R<0,01) proteini i masti, a pomalku voda vo vegetativnata vo sporedba so reproduktivnata faza na razvitok. Razlikata vo sodr`inata na mineralnite materii e nezna~itelna. Bruto i neto energetskata vrednost na mesoto e signifikantno (R<0,01) povisoka vo vegetativnata faza. Vo tekot na vegetativnata i vo tekot na reproduktivnata faza od razvitokot na belvicata dominantno mesto vo nejzinata ishrana zazema zooplanktonot, so stroga selekcija na vidot Daphnia pulex, a potoa elementi od faunata na dnoto, so najgolema zastapenost na vidovi od rodot Gammarus. Zastapenosta na elementite od bentosot e zna~itelno pogolema vo tekot na reproduktivnata otkolku vo vegetativnata faza. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, 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 KaterinaSo 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. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, MORFOMETRISKI KARAKTERISTIKI, MASOV SOSTAV I ISHRANA NA OHRIDSKATA BELVICA (ACANTHOLINGUA OHRIDANA, STEINDACHNER)(Fakultet za zemjodelski nauki i hrana, Skopje, 2010-06-10)Katerina BelichovskaSo cel da se utvrdat biometriskite i morfometriskite karakteristiki, masoviot i tkivniot sostav, osnovniot hemiski sostav na mesoto i ishranata na ohridskata belvica (Acantholingua ohridana, Steindachner, 1892), izvr{eni se istra`uvawa na edinki loveni vo periodite na vegetativnata, odnosno na reproduktivnata faza na razvitok na belvicata, na tri lokaliteti na Ohridskoto Ezero: Kali{ta, Kaneo i Ele{ec, na dlabo~ina od 45 do 70 m. Ispitanite edinki se so prose~na telesna masa od 90 do 100 g i so prose~na totalna dol`ina na teloto od 217 do 225 mm. Utvrdeno e deka vrednosta na Fultonoviot koeficient kaj belvicata, od trite ispituvani lokaliteti na Ohridskoto Ezero, e zna~ajno (R<0,05) povisoka vo vegetativnata vo sporedba so reproduktivnata faza na razvitok. Razlikite vo vrednostite na Klarkoviot koeficient se mali i statisti~ki bezna~ajni. Meristi~kite karakteristiki na belvicata mo`at da se opi{at so slednive formuli: D III–V 8–10, A III–IV 7–9, V I–II 8–9, P I 11–12, C 18 –21; l.l. 13-16‡104-115‡13-18; sp. br. 1621; vert. 4753; app. int. 28‡56 (40). Pova`nite morfometriski karakteristiki na belvicata izrazeni vo procenti od dol`inata na teloto spored Smitt iznesuvaat: standardna dol`ina na teloto 93,49, dol`ina na trupot 72,80, dol`ina na glavata 20,68, dol`ina na opa{noto steblo 16,98, najgolema visina na teloto 22,29, najmala visina na teloto 7,99, najgolema {irina na teloto 12,36, predorzalno rastojanie 41,65, postdorzalno rastojanie 37,56, preanalno rastojanie 66,88 i preventralno rastojanie 50,09. Randmanot kaj belvicata e signifikantno (R<0,05) povisok vo periodot na vegetativnata vo sporedba so reproduktivnata faza na razvitok. U~estvoto na vnatre{nite organi i oddelno na gonadite vo vkupnata masa na ribata e zna~ajno (R<0,01) pogolemo vo reproduktivnata faza, a na digestivniot trakt e signifikantno (R<0,05) pogolemo vo vegetativnata faza na razvoj na belvicata. Razlikite me|u fazite na razvitok na belvicata vo zastapenosta na mesoto i na koskite vo trupot se minimalni i statisti~ki bezna~ajni. Mesoto od belvicata sodr`i zna~ajno pove}e (R<0,01) proteini i masti, a pomalku voda vo vegetativnata vo sporedba so reproduktivnata faza na razvitok. Razlikata vo sodr`inata na mineralnite materii e nezna~itelna. Bruto i neto energetskata vrednost na mesoto e signifikantno (R<0,01) povisoka vo vegetativnata faza. Vo tekot na vegetativnata i vo tekot na reproduktivnata faza od razvitokot na belvicata dominantno mesto vo nejzinata ishrana zazema zooplanktonot, so stroga selekcija na vidot Daphnia pulex, a potoa elementi od faunata na dnoto, so najgolema zastapenost na vidovi od rodot Gammarus. Zastapenosta na elementite od bentosot e zna~itelno pogolema vo tekot na reproduktivnata otkolku vo vegetativnata faza.