Belichovska, Katerina

Preferred name

Official Name

Belichovska, Katerina

Main Affiliation

kbelicovska@zf.ukim.edu.mk

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The Effect of Swiss Chard Powder and Starter Cultures on Color Development and Stability in Dry Cured Pork Loin
(Faculty of Philology, University of Belgrade, 2023)
Silovska Nikolova, Aleksandra
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Belichovska, Daniela
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Dry meat products are highly demanded and valued in the market. When choosing them, the consumer, initially, notices their color. Nitrite is responsible for red-pinkish color development. Modern consumers are looking for processed meat with low contents of additives. The paper focuses on the influence of starter culture and Swiss chard powder added to dry cured pork loin on instrumentally measured L*, a*, b* values, as well as on product’s color stability at room temperature (20 ± 2°C), when the meat products were kept in normal daylight for a duration of up to 120 minutes. Five groups of cured pork loins were produced: I - Control (negative), using table salt and dextrose; II - Control (positive), using nitrite curing salt and dextrose; III - nitrite curing salt, dextrose and starter culture; IV - Swiss chard powder (first producer), dextrose and starter culture and V - Swiss chard powder (second producer), dextrose and starter culture. L*-values ranged between 28.42 (group III) and 34.23 (group I). The highest share of red color (10.86) was measured in group III. The share of yellow color ranges between 2.11 (group I) and 2.84 (group IV). Starter culture had a statistically significant (p£0.05) impact on color development and stability of cured pork loin produced with and without nitrite curing salt.
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Fatty Acid Composition of Ostrich (Struthio Camelus) Abdominal Adipose Tissue
(Faculty of Veterinary Medicine - Skopje, 2015-03-01)
Belichovska, Daniela
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Hajrulai-Musliu, Zehra
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Uzunov, Risto
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Arapcheska, Mila
<jats:title>Abstract</jats:title> <jats:p> Fatty acid composition of foods has a great impact on nutrition and health. Therefore, thе determination and knowledge of the fatty acid composition of food is very important for nutrition. Due to the high nutritional characteristics of ostrich meat and its products, the research determining their quality is of topical interest. The aim of the present investigation was the determination of fatty acid composition of ostrich adipose tissue. The content of fatty acids was determined according to AOAC Official Methods of Analysis and determination was performed using a gas chromatograph with a flame-ionization detector (GC-FID). The results are expressed as a percentage of the total content of fatty acids. The method was validated and whereupon the following parameters were determined: linearity, precision, recovery, limit of detection and limit of quantification. The repeatability was within of 0.99 to 2.15%, reproducibility from 2.01 to 4.57%, while recovery ranged from 94.89 to 101.03%. According to these results, this method is accurate and precise and can be used for analysis of fatty acids in foods. It was concluded that the content of saturated fatty acids (SFA) accounted 34.75%, of monounsaturated fatty acids (MUFA) 38.37%, of polyunsaturated fatty acids (PUFA) 26.88%, of total unsaturated fatty acids (UFA) 65.25% and of desirable fatty acids (DFA) (total unsaturated + stearic acid) 70.37% of the analysed samples. The ratio polyunsaturated/saturated fatty acids accounted 0.77. The most present fatty acid is the oleic (C18:1n9c) with 28.31%, followed by palmitic (C16:0) with 27.12% and linoleic (C18:2n6c) acid with 25.08%. Other fatty acids are contained in significantly lower quantities.</jats:p>
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HEALTH ASPECTS OF FAT AND CHOLESTEROL INTAKE IN EVERYDAY HUMAN NUTRITION
(Institute of Knowledge Management, 2019-03-20)
Belichovska, Daniela
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Silovska Nikolova, Aleksandra
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<jats:p>Fat and cholesterol are an important group of nutrients that should be limited in the diet to reduce the risk of chronic diseases. Cardiovascular and carcinogenic diseases are associated with fat-rich diets, but also other chronic health problems can be exacerbated by high-fat diet. Recommendations promoted by the World Health Organization worldwide are reducing fat intake, primarily saturated fatty acids, trans-fatty acids and cholesterol as a way to minimize health risks. All of these recommendations, daily presented to the public, give consumers awareness to take care of their diet.</jats:p>
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TRADITIONAL MACEDONIAN SAUSAGES WITH STARTER CULTURES
(Institute of Knowledge Management, 2019-10-04)
Silovska Nikolova, Aleksandra
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Belichovska, Daniela
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<jats:p>The Krushevo sausage and The Vevchani Sausage - lukanec are authentic kinds of traditional sausages in The Republic of Macedonia. These traditional sausages are part of the domestic sausages group and, as such, they have very specific characteristics. They recently entered the world ark of flavours supported by the “Slow Food” organization. The purpose of this thesis is to examine whether the leek, in dry condition, as a natural source of nitrates, combined with the starter cultures Bactoferm CS-300 together with SafeProImporous, could produce satisfactory results for making the Krushevo sausage and The Vevchani sausage – lukanec. It has been concluded that, for both types of sausages, the desired color has been reached, without using nitrites which are harmful for our health. The dry leek can be used as a suitable substitute for the chard in powder. The starter cultures helped reaching better sensory characteristics (color of surface and cross section, flavor, scent, texture) of the product, thus getting a traditional product with standardized sensory characteristics and an extended expiry date without using any additives. By using starter cultures and dry leek when producing sausages, practically, the international E-symbols (additives) may be taken out from the label, thus satisfying the needs of the modern consumer. Nowadays, the modern consumers increase the awareness for healthy life, and so they change their diet habits. Having this in mind, they reduce consuming processed meat products or they consume natural processed meat products, which contain less amount of additives. The meat processing companies need to consider using starter cultures and alternative sources of nitrites, thus getting processed meat products with standardized sensory characteristics as well as extended expiry date without using harmful additives.</jats:p>
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DETERMINATION OF NATURAL RADIONUCLIDE IN PIG PRODUCTION CHAIN IN MACEDONIA BY GAMMA SPECTROMETRY
(National and University Library of the Republic of Srpska, 2016-11-28)
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Angjeleska, Aleksandra
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Pacinovski, Nikola
<jats:p>Exposure of animals to ionizing irradiation may be a important pathway fortransfer of radionuclides to human food chain, thereby adding to the exposureburden. Therefore, radiation control of animal feeds and animal products willreduce risk for radioactive hazards to human health. The study was carried out inorder to detect the natural radioactivity in edible parts of pigs, excrements andfeeds in one commercial pig breeding farm in Macedonia. Therefore, 40K, 212Pb,214Pb, 228Ac, 235U, 241Am, 212Bi, 214Bi, 232Th, 7Be and 226Ra were measured usinggamma spectrometry. Gamma spectrometer Canberra Packard with a high-puritygermanium detector and Marinelli beakers (1 l capacity) were used for the samplesmeasurement. The most prominent gamma energies observed in the spectrabelonged to the naturally occurring radionuclides 40K, 235U and 232Th. Othernuclides if present occurred infrequently at low levels. The result show that 40Kmade the largest contribution to the specific radioactivity in all the samples. Themean activity concentration of the 40K in edible organs (kidney and liver), muscle,excrements and feeds was: 73.39±9.109 Bq/kg; 111.26±3.88 Bq/kg; 298.80±38.51Bq/kg; 83.60±10.279 Bq/kg, respectively. The 235U and 232Th were detectible onlyin feed samples (0.53±0.293 Bq/kg; 163.69±23.791 Bq/kg, respectively) andsamples from excrements (0.25±0.021 Bq/kg; 58.17±1.062 Bq/kg, respectively).The other radionuclides were detected only in few samples and the measuredactivities were below the detection limit. If we take in consideration the activityconcentration of the most frequently occurred 40K found in all samples, than therewas statistical significant difference between radioactivity concentration in organs,muscle, excrements and feeds (p<0.001).</jats:p>
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CHEMICAL AND FATTY ACID COMPOSITION OF POULTRY MEAT AND PORK FATBACK AS A RAW MATERIAL FOR THE PRODUCTION OF FRANKFURTERS
(University Ss. Ciril and Methodius in Skopje, 2020)
Belichovska, Daniela
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Silovska Nikolova, Aleksandra
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Nastova, Rodne

Belichovska, Katerina

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