Pejkovski, Zlatko

Preferred name

Pejkovski, Zlatko

Official Name

Pejkovski, Zlatko

Main Affiliation

zpejkovski@zf.ukim.edu.mk

Now showing 1 - 9 of 9

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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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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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THE EFFECT OF STARTER CULTURES ON WEIGHT LOSS IN DRY-CURED PORK LOIN PRODUCED WITH AND WITHOUT NITRITES
(University Ss. Cyril and Methodius in Skopje, 2023)
Silovska Nikolova, Aleksandra
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Todorovska, Nadica
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POSSIBILITIES FOR PORK FAT, PHOSPHATE AND NITRITE REPLACEMENT IN CHICKEN FRANKFURTER PRODUCTION
(University Ss. Cyril and Methodius in Skopje, 2022)
Beličovska, Daniela
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Silovska-Nikolova, Aleksandra
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Beličovska, Katerina
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Levkov, Vesna
With the aim the possibility of total pork fat, phosphate and nitrite substitution in chicken frankfurters production to be examined, three variants of frankfurters made of chicken thighs, breasts and additives were produced: control – with pork fat, phosphate and nitrite (FPN); with vegetable oils and cochineal (OC); with vegetable oils, cochineal and paprika extract (OCP). Following parameters were investigated in all treatments of frankfurters: pH value, weight loss during heat treatment, proximate composition, phosphate content, residual nitrite content and degree of oxidation. The highest cooking loss (7.33%), during thermal processsing of frankfurters was established in variant FPN and the lowest one (6.68%) in OC. pH also was the highest (6.44) in FPN and the lowest (6.34) in OC. Moisture content ranged from 61.09% (OC), to 61.74% (FPN). Proteins were presented from 11.08% (OCP) to 11.92% (FPN), total crude lipids from 20.09% (OCP) to 22.11% (FPN), and ash from 2.73% (OCP) to 3.06% (OC). Phosphate content was reduced from 260.43 mg/100 g in control variant to 179.30 mg/100 g in OCP, or 157.30 mg/100 g in OC. Only in control variant residual nitrite (2.17 ppm) were determined, in which the initial input of nitrite was 55 ppm. Low TBA values (<0.20) indicate that lipid oxidation was almost completely prevented during the period of 42 investigated days. It can be concluded that pork fat substitution with rapeseed and sunflower oil; phosphate with combination of potato starch, caseinate and sodium citrate, and nitrite with cochineal and paprika extract in chicken frankfurters production is possible.
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MARKET RESEARCH - HOW INTERESTED ARE CONSUMERS IN MEAT PRODUCTS WITH FEWER E-NUMBERS IN THEIR DECLARATION
(University Ss. Cyril and Methodius in Skopje, 2021)
Silovska Nikolova, Aleksandra
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Velkoska-Markovska, Lenche
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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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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
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Duplex PCR opens new possibilities for the detection of GM soya in chicken sausages
(Deutscher Fachverlag GmbH, 2017)
Popovski, T. Zoran
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Miskoska-Milevska, Elizabeta
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Nestorovski, Tome
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MARKET RESEARCH - HOW INTERESTED ARE CONSUMERS IN MEAT PRODUCTS WITH FEWER E-NUMBERS IN THEIR DECLARATION
(University Ss. Cyril and Methodius in Skopje, 2021)
Silovska Nikolova, Aleksandra
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Velkoska-Markovska, Lenche
Market today offers a wide range of meat products. Additives are widely used in the meat industry. Their usage is aimed to make meat products safer to eat, to extend their shelf life, improve their sensory characteristics, etc. The main objective of the paper is to be done market research and how interested are consumers in meat products with fewer Е-numbers in their declaration by carrying out a survey. In order to describe the analysed sample statistical analysis is applied and the results are shown in an analytical and graphical form. According to the results obtained from this research it can be concluded that out of 210 respondents, 126 (60.00%) are informed about the meaning of the term "additive", 159 (75.71%) respondents know that the additives are labelled with E-numbers, whereas 122 (58.10%) respondents know the purposes why food additives are used in the food industry. However, competent institutions need to work on educating and informing consumers. Most respondents avoid meat products due to the presence of: flavour enhancers, emulsifiers, preservatives, food colours and stabilizers. 159 (75.71%) of the respondents believe that the market should offer meat products with a reduced presence of E-numbers in the declaration. Today, modern consumers are becoming more health conscious and they are changing their eating habits. Therefore, they are increasingly focused on natural meat products, where E-numbers are less represented in the declaration.

Pejkovski, Zlatko

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