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Kurćubić VS, Lević S, Pavlović V, Mihailović R, Nikolić A, Lukić M, Jovanović J, Danilović B, Milinković M, Oz F, Heinz V, Tomasevic I. Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance. Foods 2024; 13:1381. [PMID: 38731752 DOI: 10.3390/foods13091381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2024] [Revised: 04/25/2024] [Accepted: 04/28/2024] [Indexed: 05/13/2024] Open
Abstract
All over the world, especially in Western societies, table salt intake that is inordinately higher than the acceptable level has been observed. An excess of Na in the human diet, mostly from processed foods, is becoming the "number one killer", leading to increased blood pressure. Therefore, the food industry is faced with a need to reduce Na in human nutrition in an effort to raise public health protection to a higher level. In this study, a commercially available combination of Na/K salts (COMB) at different concentrations was used as a NaCl substitute in the production of a modified, healthier, Na-reduced cheese. Samples of the modified low-Na white soft-brined cheese (WSBC) were produced by adding four different concentrations of COMB to production lots PL-1 to PL-4, and the control (CON) samples were prepared by salting with the usual, non-reduced concentration of NaCl. The effects of NaCl replacement on the physical-chemical parameters, major- and micro-elements, and microstructural and sensory properties of the WSBC were investigated. The obtained results indicated that there was no significant influence on the ash content, pH, and aw. The Na and K levels differed among treatments (p < 0.001). The lowest Na level in this study was recorded in PL-4 (only COMB was added) and was 334.80 ± 24.60 mg/100 g. According to the Na content, WSBC PL4 can be labeled with the nutrient claim "reduced amount of Na". A significant difference (p < 0.05) was noticed in overall acceptance between the CON and PL-4, with no statistically significant difference found amongst other WSBC production lots. The replacement of NaCl resulted in a slightly greater firmness of the WSBC. The results confirm the possibility of producing low-Na WSBC when optimal amounts of a suitable mineral salt are used as a substitute for NaCl, thus reducing the risk of high Na intake in the human body through the consumption of evaluated cheese.
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Affiliation(s)
- Vladimir S Kurćubić
- Faculty of Agronomy, Department of Food Technology, University of Kragujevac, Cara Dušana 34, 32000 Čačak, Serbia
| | - Steva Lević
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Vlada Pavlović
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Ružica Mihailović
- Veterinary Specialist Institute Kraljevo, Žička 34, 36000 Kraljevo, Serbia
| | - Aleksandra Nikolić
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Mirjana Lukić
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Jelena Jovanović
- Department of Sensory and Physical Testing with Parasitology, Institute for Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia
| | - Bojana Danilović
- Faculty of Technology, University of Niš, Bulevar Oslobođenja 124, 16000 Leskovac, Serbia
| | - Mira Milinković
- Institute of Land, Teodora Drajzera 7, 11000 Belgrade, Serbia
| | - Fatih Oz
- Faculty of Agriculture, Ataturk University, Erzurum 25240, Türkiye
| | - Volker Heinz
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- DIL German Institute of Food Technology, Prof.-von-Klitzing-Str. 7, D-49610 Quakenbrück, Germany
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2
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Liu XC, Wei X, Skibsted LH, Tomasevic I, Yao X, Wang W, Sun W. Investigation of the peptides with calcium chelating capacity in hydrolysate derived from spent hen meat. J Food Sci 2024; 89:2277-2291. [PMID: 38488738 DOI: 10.1111/1750-3841.17023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 02/17/2024] [Accepted: 02/21/2024] [Indexed: 04/12/2024]
Abstract
Calcium peptide chelates are developed as efficient supplements for preventing calcium deficiency. Spent hen meat (SHM) contains a high percentage of proteins but is generally wasted due to the disadvantages such as hard texture. We chose the underutilized SHM to produce peptides to bind calcium by proteolysis and aimed to investigate chelation between calcium and peptides in hydrolysate for a sustainable purpose. The optimized proteolysis conditions calculated from the result of response surface methodology for two-step hydrolysis were 0.30% (wenzyme/wmeat) for papain with a hydrolysis time of 3.5 h and 0.18% (wenzyme/wmeat) for flavourzyme with a hydrolysis time of 2.8 h. The enzymatic hydrolysate (EH) showed a binding capacity of 63.8 ± 1.8 mg calcium/g protein. Ethanol separation for EH improved the capacity up to a higher value of 68.6 ± 0.6 mg calcium/g protein with a high association constant of 420 M-1 (25°C) indicating high stability. The separated fraction with a higher amount of Glu, Asp, Lys, and Arg had higher calcium-binding capacity, which was related to the number of ─COOH and ─NH2 groups in peptide side chains according to the result from amino acid analysis and Fourier transform infrared spectroscopy. Two-step enzymatic hydrolysis and ethanol separation were an efficient combination to produce peptide mixtures derived from SHM with high calcium-binding capacity. The high percentage of hydrophilic amino acids in the separated fraction was concluded to increase calcium-binding capacity. This work provides foundations for increasing spent hen utilization and developing calcium peptide chelates based on underutilized meat.
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Affiliation(s)
- Xiao-Chen Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xinyan Wei
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Leif H Skibsted
- Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
- DIL German Institute of Food Technologies, Quakenbrueck, Germany
| | - Xianqi Yao
- Linyi Jinluo Win Ray Food Co. Ltd., Linyi, China
| | - Wei Wang
- Linyi Jinluo Win Ray Food Co. Ltd., Linyi, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
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Djekic I, Hambardzumyan G, Nikolić A, Mujčinović A, Nakov D, Nikolova AS, Semenova AA, Kuznetsova OA, Oz F, Oz E, Terjung N, Volker H, Tomasevic I. Confronting Views of Companies and Authorities on Food Safety Issues-A Cross-Country Survey. Foods 2024; 13:773. [PMID: 38472886 DOI: 10.3390/foods13050773] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2024] [Revised: 02/19/2024] [Accepted: 02/26/2024] [Indexed: 03/14/2024] Open
Abstract
This study investigated food safety issues as perceived by food companies and food safety authorities in six countries in Europe and Central Asia. A total of 66 companies and 16 authorities participated in the survey. The results provide important insights related to what the main food safety priorities are, how they are addressed in the countries that participated in the survey, and what the role of the main stakeholders is in the food value chain. Almost 50% of food companies identified 'food fraud' as the most influential food safety attribute. One-third of food safety authorities recognized 'food safety management system' as the most influential food safety attribute. Principal component analysis separated food safety statements into two dimensions named 'food safety hazards and risks' and 'food safety system'. Although there are slight differences in food safety statements between the two stakeholders, i.e., food companies and food safety authorities, it is the country of origin that plays a more important role in understanding their views. Food companies will need to implement a systemic approach and transform the entire food value chain continuum while considering new food safety challenges. It is expected that food safety authorities will have to play a more proactive role in the future.
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Affiliation(s)
- Ilija Djekic
- Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
| | - Garegin Hambardzumyan
- Veterinary Sanitary Examination, Food Safety and Hygiene Department, Armenian National Agrarian University, Yerevan 0009, Armenia
| | - Aleksandra Nikolić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina
| | - Alen Mujčinović
- Faculty of Agriculture and Food Sciences, University of Sarajevo, 71000 Sarajevo, Bosnia and Herzegovina
| | - Dimitar Nakov
- Faculty of Agriculture, "Goce Delčev" University in Štip, 2000 Shtip, North Macedonia
| | - Aleksandra Silovska Nikolova
- Faculty of Agricultural Sciences and Food, SS Cyril and Methodius University in Skopje, 1000 Shtip, North Macedonia
| | | | - Oksana A Kuznetsova
- V. M. Gorbatov Federal Research Center for Food Systems, Moscow 107023, Russia
| | - Fatih Oz
- Faculty of Agriculture, Ataturk University, Erzurum 25030, Türkiye
| | - Emel Oz
- Faculty of Agriculture, Ataturk University, Erzurum 25030, Türkiye
| | - Nino Terjung
- DIL German Institute of Food Technology, 49610 Quakenbrück, Germany
| | - Heinz Volker
- DIL German Institute of Food Technology, 49610 Quakenbrück, Germany
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia
- DIL German Institute of Food Technology, 49610 Quakenbrück, Germany
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Lazović M, Tomovic V, Bajić B, Kecojević I, Mrkajić D, Joksimović A, Tomović M, Martinovic A, Vujadinović D, Tomasevic I, Smiljanić M, Djoredjevic V. Cadmium and lead in fresh fruits and fruit products sold on the local market in the Republic of Serbia, 2018-2021. Food Addit Contam Part B Surveill 2024; 17:1-4. [PMID: 37955176 DOI: 10.1080/19393210.2023.2258834] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Accepted: 09/11/2023] [Indexed: 11/14/2023]
Abstract
Cadmium (Cd) and lead (Pb) concentrations were determined in 737 samples of 39 species of fruits and of processed fruits (n = 13), collected during the period January 2018 to September 2021. Fruits and fruit products originated from 47 countries, including Serbia. Samples were analysed by inductively coupled plasma - optical emission spectrometry (ICP-OES). Overall, Cd and Pb were found above the limit of detection (LOD) in 97 samples (13.9%). Cd and Pb concentrations were below the LOD in all samples of fruit products. According to the valid regulations before September 2021, the maximum level (ML) of Cd for analysed fruits was exceeded in only 1 sample (0.14%; n = 737), while concentrations of Pb in each analysed fruit sample was below the ML. According to the legislative regulations as set after September 2021, the maximum levels of Cd and Pb for fruits were exceeded in 5, respectively 1, of the samples, so 6 in total (0.81%; n = 737).
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Affiliation(s)
- Milana Lazović
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Republic of Serbia
- A BIO TECH LAB d.o.o, Sremska Kamenica, Republic of Serbia
| | - Vladimir Tomovic
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Republic of Serbia
| | - Biljana Bajić
- A BIO TECH LAB d.o.o, Sremska Kamenica, Republic of Serbia
| | - Isidora Kecojević
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Republic of Serbia
- A BIO TECH LAB d.o.o, Sremska Kamenica, Republic of Serbia
| | - Danica Mrkajić
- Faculty of Technology Novi Sad, University of Novi Sad, Novi Sad, Republic of Serbia
- A BIO TECH LAB d.o.o, Sremska Kamenica, Republic of Serbia
| | - Ana Joksimović
- A BIO TECH LAB d.o.o, Sremska Kamenica, Republic of Serbia
| | - Mila Tomović
- Technical School "Pavle Savić", Novi Sad, Republic of Serbia
| | - Aleksandra Martinovic
- Faculty for Food Technology, Food Safety and Ecology, University of Donja Gorica, Donja Gorica, Podgorica, Montenegro
| | | | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia
| | | | - Vesna Djoredjevic
- Institute of Meat Hygiene and Technology, Belgrade, Republic of Serbia
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Tomasevic I, Hambardzumyan G, Marmaryan G, Nikolic A, Mujcinovic A, Sun W, Liu XC, Bursać Kovačević D, Markovinović AB, Terjung N, Heinz V, Papageorgiou M, Skendi A, Goel G, Raghav M, Dalle Zotte A, Nakov D, Velkoska V, Sołowiej BG, Semenova AA, Kuznetsova OA, Krocko M, Duckova V, Lorenzo JM, Echegaray N, Oz E, Oz F, Djekic I. Eurasian consumers' food safety beliefs and trust issues in the age of COVID-19: evidence from an online survey in 15 countries. J Sci Food Agric 2023; 103:7362-7373. [PMID: 37394888 DOI: 10.1002/jsfa.12815] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/27/2023] [Revised: 06/21/2023] [Accepted: 06/21/2023] [Indexed: 07/04/2023]
Abstract
BACKGROUND This investigation provides an important insight into Eurasian consumers' food safety beliefs and trust issues influenced by the COVID-19 pandemic. An online survey was conducted in 15 European and Asian countries involving more than 4000 consumers. RESULTS It has confirmed that different socioeconomic characteristics, cultural aspects and education levels shape food safety perceptions within Eurasian countries. The COVID-19 pandemic influenced their beliefs and trust in food safety, which is relatively low on average. However, it is significantly higher for European consumers (especially European Union ones) compared to their Asian counterparts. Both Asian and European respondents agreed that food fraud and climate changes represent a food safety issue. However, European consumers were less concerned regarding the food safety of genetically modified foods and meat and dairy analogs/hybrids. Asian consumers were, to a greater extent, worried about the risk of getting COVID-19 from food, restaurants, food retail establishments and home food deliveries. CONCLUSION Eurasian consumers have put their greatest extent of trust, when food safety assurance is concerned, into food scientists and food producers holding a food safety certificate. Broadly, they are uncertain to what extent their federal governments and food inspectors are competent, able and efficient in ensuring food safety. Higher education of Eurasian consumers was followed by increased food safety confidence in all parts of the food chain. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
- German Institute of Food Technologies (DIL), Quakenbrück, Germany
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
| | | | | | - Aleksandra Nikolic
- Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina
| | - Alen Mujcinovic
- Faculty of Agriculture and Food Sciences, University of Sarajevo, Sarajevo, Bosnia and Herzegovina
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | - Xiao-Chen Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou, China
| | | | | | - Nino Terjung
- German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Volker Heinz
- German Institute of Food Technologies (DIL), Quakenbrück, Germany
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
| | - Adriana Skendi
- Department of Food Science and Technology, International Hellenic University, Thessaloniki, Greece
| | - Gunjan Goel
- Department of Microbiology, Central University of Haryana, Mahendragarh, India
| | - Mamta Raghav
- Department of Life Sciences, RPS Degree College, Mahendragarh, India
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova, Padova, Italy
| | - Dimitar Nakov
- Faculty of Agriculture, "Goce Delcev" University in Stip, Shtip, Republic of North Macedonia
- Faculty of Medical Sciences, "Goce Delcev" University in Stip, Shtip, Republic of North Macedonia
| | - Valentina Velkoska
- Faculty of Agriculture, "Goce Delcev" University in Stip, Shtip, Republic of North Macedonia
| | - Bartosz G Sołowiej
- Department of Dairy Technology and Functional Foods, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
| | | | | | - Miroslav Krocko
- Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | - Viera Duckova
- Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Institute of Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovakia
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | | | - Emel Oz
- Department of Food Engineering, Agriculture Faculty, Atatürk University, Erzurum, Türkiye
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Atatürk University, Erzurum, Türkiye
| | - Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
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Berger LM, Witte F, Tomasevic I, Heinz V, Weiss J, Gibis M, Terjung N. A review on the relation between grinding process and quality of ground meat. Meat Sci 2023; 205:109320. [PMID: 37659142 DOI: 10.1016/j.meatsci.2023.109320] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2023] [Revised: 08/03/2023] [Accepted: 08/21/2023] [Indexed: 09/04/2023]
Abstract
This review is providing an overview of the actual and past research in the field of ground meat. The forces that are acting in the meat grinder are well understood. The higher the forces that are acting on the meat while grinding, the stronger the disintegration of the meat cells after the process. These forces can be calculated as energy transfer in meat grinders using specific mechanical energy (SME). The amount of non-intact cells (ANIC) can be used to describe the extent of disintegrated cells. Different methods are available to rate the quality of ground meat, which is mainly influenced by the raw material and processing. Over the past decades of industrialization, the landscape of ground meat production has changed. However, the effects of the process adjustments on the quality of ground meat are not yet sufficiently described in the literature.
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Affiliation(s)
- Lisa M Berger
- Department of Food Material Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - Franziska Witte
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany
| | - Igor Tomasevic
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany
| | - Volker Heinz
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany
| | - Jochen Weiss
- Department of Food Material Science, University of Hohenheim, 70599 Stuttgart, Germany
| | - Monika Gibis
- Department of Food Material Science, University of Hohenheim, 70599 Stuttgart, Germany.
| | - Nino Terjung
- DIL German Institute of Food Technology, 49610 Quakenbrueck, Germany.
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Chen R, Liu XC, Xiang J, Sun W, Tomasevic I. Prospects and challenges for the application of salty and saltiness-enhancing peptides in low-sodium meat products. Meat Sci 2023; 204:109261. [PMID: 37384955 DOI: 10.1016/j.meatsci.2023.109261] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 06/09/2023] [Accepted: 06/19/2023] [Indexed: 07/01/2023]
Abstract
A long-term high-sodium diet has been reported to increase the incidence of cardiovascular diseases and other diseases, including osteoporosis, gastric cancer, stomach cancer, and kidney stones. Meat products contain high NaCl content and contribute to approximately 20% of the total sodium intake, so reducing its sodium content has always been the critical focus of industries and researchers. Salty and saltiness-enhancing peptides (SSEP) are a potential salt substitute that exhibits a salt taste or saltiness-enhancing activity. The partial replacement of NaCl by SSEP in low-sodium meat products has been a technological challenge. This review discussed the salt taste transduction mechanism of SSEP. The current studies about preparing SSEP based on different protein sources were summarized. Further, the effects of SSEP combined with other chloride salts, such as KCl and CaCl2, on the sensory properties of meat products were summarized. Finally, the challenges associated with applying the peptide to low-sodium meat products were discussed, focusing on the efficient preparation method and the effect of meat product processing methods and matrices on the efficacy of SSEP.
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Affiliation(s)
- Ruixia Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Xiao-Chen Liu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Junyi Xiang
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Qingyuan Food Inspection Center, Qingyuan 511538, China
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Overseas Expertise Introduction Center for Discipline Innovation of Food Nutrition and Human Health (111 Center), Guangzhou 510641, China.
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, Quakenbrueck 49610, Germany.
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Zhao J, Wang S, Jiang D, Chen C, Tang J, Tomasevic I, Sun W. The influence of protein oxidation on structure, pepsin diffusion, and in vitro gastric digestion of SPI emulsion. Food Chem 2023; 428:136791. [PMID: 37429241 DOI: 10.1016/j.foodchem.2023.136791] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Revised: 06/28/2023] [Accepted: 07/01/2023] [Indexed: 07/12/2023]
Abstract
The stability behaviors of oxidized SPI emulsions under in vitro gastric conditions and the effects of pepsin diffusion on the proteolysis of emulsions were investigated using a static gastric model and the fluorescence recovery after photobleaching method. Results showed that protein oxidation increased the particle size of droplets and decreased the viscoelasticity of the interfacial layer. Compared to the control group (82.81 m2/s), the pepsin diffusivity decreased to 68.52 m2/s (7LA + LOX group) due to the space hindrance of oil droplets. After gastric digestion, protein hydrolysates were re-absorbed on the oil-water interface and formed a thick layer, thereby decreasing the size of oil droplets and reducing the contents of free amino acids in gastric digesta. The protein oxidation may affect the adsorption of interfacial proteins and alter the distribution of droplets, decreasing pepsin diffusion and ultimately impairing the emulsion gastric digestion. And this should be considered in the design of emulsion as the controllable delivery system.
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Affiliation(s)
- Jie Zhao
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Shuaiqian Wang
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China
| | - Diandian Jiang
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China
| | - Chong Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China
| | - Jie Tang
- School of Food and Bio-engineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China
| | - Igor Tomasevic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
| | - Weizheng Sun
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.
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9
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Djekic I, Stajic S, Udovicki B, Siladji C, Djordjevic V, Terjung N, Heinz V, Tomasevic I. Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat. Foods 2023; 12:foods12102070. [PMID: 37238890 DOI: 10.3390/foods12102070] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2023] [Revised: 05/15/2023] [Accepted: 05/18/2023] [Indexed: 05/28/2023] Open
Abstract
This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based "ćevap" with conventional pork-meat-based samples. Research comprised of color analysis, evaluation of textural components, testing degree of difference, temporal dominance of sensations, calculation of main oral processing attributes, and examination of particle size distribution. The results show that oral processing attributes are similar in between samples and concur with results of the pork-based sample. This confirms the working hypothesis that it is possible to make game-meat-based "ćevap" fully comparable with conventional pork meat products. In parallel, color and flavor characteristics are influenced by the type of game meat in the sample. Most of the dominant sensory attributes that occurred during mastication were game meat flavor and juiciness.
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Affiliation(s)
- Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Slavisa Stajic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Bozidar Udovicki
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Caba Siladji
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
| | - Vesna Djordjevic
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
| | - Nino Terjung
- German Institute of Food Technologies (DIL), 49610 Quackenbruck, Germany
| | - Volker Heinz
- German Institute of Food Technologies (DIL), 49610 Quackenbruck, Germany
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- German Institute of Food Technologies (DIL), 49610 Quackenbruck, Germany
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10
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Ilic J, Djekic I, Tomasevic I, van den Berg M, Oosterlinck F. Beef and plant-based burgers' mastication parameters depend on texture rather than on serving conditions. J Texture Stud 2023. [PMID: 37114586 DOI: 10.1111/jtxs.12763] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 03/13/2023] [Accepted: 04/10/2023] [Indexed: 04/29/2023]
Abstract
Previous studies dealing with plant-based meat analogs confirmed the potential of oral processing methods to identify options for improving those products. Knowing that sensory perception can be influenced by adding condiments, this short communication aimed to investigate the texture and oral processing of four plant-based burger analogs and a beef burger when consumed in portions or as part of model meals with buns and sides. Texture profile analysis indicated that beef burgers and analog E were the toughest. Two analogs (B and S) showed textures close to beef, while one (analog D) displayed significantly lower values for hardness, toughness, cohesiveness, and springiness. The instrumental data was only partly reflected in the mastication parameters. Adaptations in mastication behavior were expected, but differences between the plant-based analogs were smaller than anticipated, although clear differences were observed for consumption time, number of chews and number of swallows. On the whole, mastication patterns concurred within different consumption scenarios (portions, model burgers), and significant correlations with instrumental texture were obtained.
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Affiliation(s)
- Jovan Ilic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Igor Tomasevic
- German Institute of Food Technologies (DIL), Quakenbrück, Germany
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11
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Ekiz E, Oz E, Abd El-Aty AM, Proestos C, Brennan C, Zeng M, Tomasevic I, Elobeid T, Çadırcı K, Bayrak M, Oz F. Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections. Foods 2023; 12:foods12071512. [PMID: 37048331 PMCID: PMC10094145 DOI: 10.3390/foods12071512] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 03/21/2023] [Accepted: 03/30/2023] [Indexed: 04/07/2023] Open
Abstract
Ganoderma lucidum is a medicinal mushroom that has been traditionally used in Chinese medicine for centuries. It has been found to have a wide range of medicinal properties, including antioxidant, anti-inflammatory, and immune-boosting effects. Recent research has focused on the potential benefits of G. lucidum in treating metabolic disorders such as diabetes and obesity, as well as its possible role in preventing and treating infections caused by the coronavirus. Triterpenoids are a major group of bioactive compounds found in G. lucidum, and they have a range of biological activities, including anti-inflammatory and antioxidant properties. These compounds have been found to improve insulin sensitivity and lower blood sugar levels in animal models of diabetes. Additionally, G. lucidum polysaccharides have been found to reduce bodyweight and improve glucose metabolism in animal models of obesity. These polysaccharides can also help to increase the activity of certain white blood cells, which play a critical role in the body’s immune response. For coronavirus, some in vitro studies have shown that G. lucidum polysaccharides and triterpenoids have the potential to inhibit coronavirus infection; however, these results have not been validated through clinical trials. Therefore, it would be premature to draw any definitive conclusions about the effectiveness of G. lucidum in preventing or treating coronavirus infections in humans.
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Affiliation(s)
- Elif Ekiz
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Türkiye
| | - Emel Oz
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Türkiye
| | - A. M. Abd El-Aty
- Department of Pharmacology, Faculty of Veterinary Medicine, Cairo University, Giza 12211, Egypt
- Department of Medical Pharmacology, Medical Faculty, Ataturk University, Erzurum 25240, Türkiye
| | - Charalampos Proestos
- Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens Zografou, 15784 Athens, Greece
| | - Charles Brennan
- School of Science, RMIT University, Melbourne, VIC 3001, Australia
- Riddet Institute, Palmerston North 4442, New Zealand
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
- International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia
- The German Institute of Food Technologies (DIL) Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Tahra Elobeid
- Human Nutrition Department, College of Health Sciences, QU Health, Qatar University, Doha P.O. Box 2713, Qatar
| | - Kenan Çadırcı
- Department of Internal Medicine, Erzurum Regional Training and Research Hospital, Health Sciences University, Erzurum 25240, Türkiye
| | - Muharrem Bayrak
- Department of Internal Medicine, Erzurum Regional Training and Research Hospital, Health Sciences University, Erzurum 25240, Türkiye
| | - Fatih Oz
- Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Türkiye
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12
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Bogdanović S, Stanković S, Berić T, Tomasevic I, Heinz V, Terjung N, Dimkić I. Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented "Pirot 'Ironed' Sausage". Foods 2023; 12:foods12030664. [PMID: 36766190 PMCID: PMC9913956 DOI: 10.3390/foods12030664] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2022] [Revised: 01/23/2023] [Accepted: 01/29/2023] [Indexed: 02/05/2023] Open
Abstract
"Pirot 'ironed' sausage" (Pis) is a traditional, fermented sausage, made from different types of meat (beef and chevon), without additives or starter cultures. The physical-chemical properties (pH, water activity, fats, moisture, and protein contents) were examined in the initial meat batter stuffing and during ripening. Total bacterial diversity was examined at different time points using both culturable (traditional) and non-culturable (NGS sequencing) approaches. During the ripening, a decrease in pH value, aw, and moisture content was observed, as well as an increase in protein and fat content. At least a two-fold significant decrease was noted for colorimetric values during the ripening period. The dominance of Proteobacteria and Firmicutes was observed in the non-culturable approach in all studied samples. During the ripening process, an increase in Firmicutes (from 33.5% to 63.5%) with a decrease in Proteobacteria (from 65.4% to 22.3%) was observed. The bacterial genera that were dominant throughout the ripening process were Lactobacillus, Photobacterium, Leuconostoc, Weissella, and Lactococcus, while Carnobacterium, Brochothrix, and Acinetobacter were found also, but in negligible abundance. Among the culturable bacteria, Latilactobacillus sakei (Lactobacillus sakei) and Leuconostoc mesenteoides were present in all stages of ripening.
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Affiliation(s)
- Svetlana Bogdanović
- Agriculture and Food College of Applied Studies, Ćirila i Metodija 1, 18400 Prokuplje, Serbia
| | - Slaviša Stanković
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11158 Belgrade, Serbia
| | - Tanja Berić
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11158 Belgrade, Serbia
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
- DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, Germany
- Correspondence: (I.T.); (I.D.)
| | - Volker Heinz
- DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, Germany
| | - Nino Terjung
- DIL German Institute of Food Technologies, Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrueck, Germany
| | - Ivica Dimkić
- Faculty of Biology, University of Belgrade, Studentski trg 16, 11158 Belgrade, Serbia
- Correspondence: (I.T.); (I.D.)
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13
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Ilic J, Tomasevic I, Djekic I. The influence of different cooking treatments on vegetables' bolus properties. Int J Food Sci Nutr 2023; 74:209-218. [PMID: 36732893 DOI: 10.1080/09637486.2023.2174501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
The influence of boiling, steaming, grilling and sous-vide treatments on bolus properties of vegetables was investigated. Cooking produced potato boluses with large particles or pasty boluses unsuitable for analysis. Celeriac preserved its brittleness and produced more small particles as mastication prolonged. Eggplant and zucchini were similar and both produced relatively large particles throughout the mastication. Saliva incorporation results showed an uncommon trend since boluses from the moment of swallowing did not have the highest moisture content. It was inferred that boiling had similar effects as steaming on one side, and grilling had similar effects as sous-vide on the other.
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Affiliation(s)
- Jovan Ilic
- Department of Food Safety and Quality Management, University of Belgrade - Faculty of Agriculture, Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Origin Products Technology, University of Belgrade - Faculty of Agriculture, Belgrade, Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, University of Belgrade - Faculty of Agriculture, Belgrade, Serbia
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14
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Doroški A, Klaus A, Nikolić B, Tomasevic I, Lazić V, Vunduk J, Djekic I. How does
sous‐vide
treatment and herb spices addition improve sensory acceptance and antimicrobial attributes of organic oyster Mushroom (
Pleurotus ostreatus
)? J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17142] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ana Doroški
- Institute for Food Technology and Biochemistry Belgrade Serbia
| | - Anita Klaus
- Institute for Food Technology and Biochemistry Belgrade Serbia
| | | | - Igor Tomasevic
- Institute for Food Technology and Biochemistry Belgrade Serbia
| | - Vesna Lazić
- Institute for Food Technology and Biochemistry Belgrade Serbia
| | - Jovana Vunduk
- Institute for Food Technology and Biochemistry Belgrade Serbia
- Institute of General and Physical Chemistry Belgrade Serbia
| | - Ilija Djekic
- Institute for Food Technology and Biochemistry Belgrade Serbia
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15
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Mitrovic M, Tomasevic I, Djekic I. Assessment of Environmental Impacts from Different Perspectives-Case Study of Egg Value Chain System in Serbia. Foods 2022; 11:foods11121697. [PMID: 35741893 PMCID: PMC9223104 DOI: 10.3390/foods11121697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 06/02/2022] [Accepted: 06/07/2022] [Indexed: 11/25/2022] Open
Abstract
The environmental performance of various aspects of animal origin food supply chains has been the focus of research in recent years, and has provided useful information. However, there were no studies that covered the entire egg supply chain from different perspectives. The aim of this study was to analyze the majority of environmental impacts in the table egg supply chain comprising of three subsystems: farms, retail outlets and households, with quantification of each individual subsystem and the entire supply chain. All data were gathered from 30 farms, 50 retail stores and 300 households in Serbia. In parallel, the perception and ranking of environmental impacts along the supply chain were also evaluated. Finally, the quality function deployment for the environment was used to determine the degree of correlation between the set of environmental requirements and the identified environmental impacts. Results revealed that the greatest environmental impacts come from the production of feed for laying hens and the use of natural resources, and they contribute the most to the pollution of each individual environmental indicator. Additionally, the results show the differences in the environmental impacts of each individual subsystem and identify opportunities to mitigate them through the optimization of animal feed, energy consumption and household food waste management. The overall perspective of the egg supply chain points to climate change effects as the most important. The differences in the perceptions of environmental impacts along the entire egg supply chain suggest the need for promotion of mitigation strategies to all stakeholders that would encourage them to achieve sustainable development goals.
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16
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Ilic J, Tomasevic I, Djekic I. Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham. Meat Sci 2022; 188:108805. [DOI: 10.1016/j.meatsci.2022.108805] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 02/12/2022] [Accepted: 03/10/2022] [Indexed: 11/27/2022]
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17
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Altmann BA, Gertheiss J, Tomasevic I, Engelkes C, Glaesener T, Meyer J, Schäfer A, Wiesen R, Mörlein D. Human perception of color differences using computer vision system measurements of raw pork loin. Meat Sci 2022; 188:108766. [DOI: 10.1016/j.meatsci.2022.108766] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/09/2021] [Revised: 02/04/2022] [Accepted: 02/06/2022] [Indexed: 11/30/2022]
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18
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Ilic J, Tomasevic I, Djekic I. Purple eggplant and zucchini color, mechanical properties, mastication, and sensory perception influenced by boiling and grilling. J Texture Stud 2021; 53:174-184. [PMID: 34854495 DOI: 10.1111/jtxs.12651] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/30/2021] [Revised: 11/20/2021] [Accepted: 11/24/2021] [Indexed: 11/26/2022]
Abstract
The present study investigated the influence of boiling and grilling deployed at 15, 30, and 45 min on selected eggplant and zucchini qualities. The colorants present in these vegetables contribute to their attractive appearance while presenting health-benefit components. This study shows that boiling and grilling differently affected the color properties of the eggplant and zucchini flesh and skin, leading to discoloration. However, the multifactorial mechanisms behind this phenomenon are not yet fully uncovered. Both boiling and grilling caused softening in examined vegetables within cooking prolongation, but different effects were observed. In the case of grilling, large- and small-deformation mechanical parameters established higher values. Thus, grilling produced firmer samples, which was further projected on mastication and dynamic sensory perception. Although there was limited differentiation in mastication parameters, it was observable that grilled products were more mastication-demanding. The number of chews and consumption time provided most of the information and established higher values for short-time cooking treatments and grilling. As a consequence, samples that had longer in-oral exposure times were perceived as bitter (eggplant) or sweet (zucchini). Oppositely, boiled vegetables were juicier. Regardless of the type of vegetable or cooking method, the shortest cooking treatments resulted in products dominantly perceived as firm.
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Affiliation(s)
- Jovan Ilic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Origin Products Technology, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
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19
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Mitrovic M, Tomasevic I, Stefanovic S, Djordjevic V, Djekic I. Toxic elements in eggs and egg‐based products: occurrence, exposure assessment and risk characterisation for the Serbian population. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15366] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Marija Mitrovic
- Faculty of Agriculture University of Belgrade Belgrade 11080 Serbia
| | - Igor Tomasevic
- Faculty of Agriculture University of Belgrade Belgrade 11080 Serbia
| | - Srđan Stefanovic
- Institute of Meat Hygiene and Technology Kaćanskog 13 Belgrade 11040 Serbia
| | - Vesna Djordjevic
- Institute of Meat Hygiene and Technology Kaćanskog 13 Belgrade 11040 Serbia
| | - Ilija Djekic
- Faculty of Agriculture University of Belgrade Belgrade 11080 Serbia
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20
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Milovanovic B, Tomovic V, Djekic I, Solowiej BG, Lorenzo JM, Barba FJ, Tomasevic I. Color assessment of the eggs using computer vision system and Minolta colorimeter. Food Measure 2021. [DOI: 10.1007/s11694-021-01085-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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21
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Ilić J, Djekic I, Tomasevic I, Oosterlinck F, van den Berg MA. Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat Analogs. Annu Rev Food Sci Technol 2021; 13:193-215. [PMID: 34784489 DOI: 10.1146/annurev-food-090821-032332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Abstract
To increase the appeal of plant protein-based meat analogs, further progress needs to be made in their sensory perception. Given the limited number of studies on meat analogs, this review focuses on structure, oral processing, and sensory perception of meat and subsequently translates the insights to meat analogs. An extensive number of publications has built the current understanding of meat mechanical and structural properties, but inconsistencies concerning terminology and methodology execution as well as the wide variety in terms of natural origin limit solid conclusions about the control parameters for oral processing and sensory perception. Consumer-relevant textural aspects such as tenderness and juiciness are not directly correlated to single structural features but depend on an interplay of multiple factors and thus require a holistic approach. We discuss the differences in mastication and disintegration of meat and meat analogs and provide an outlook toward converting skeptical consumers into returning customers. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- Jovan Ilić
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Origin Products Technology, Faculty of Agriculture, Institute of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia
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22
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Munekata PES, Pateiro M, Tomasevic I, Domínguez R, da Silva Barretto AC, Santos EM, Lorenzo JM. Functional fermented meat products with probiotics-A review. J Appl Microbiol 2021; 133:91-103. [PMID: 34689391 DOI: 10.1111/jam.15337] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 09/24/2021] [Accepted: 10/16/2021] [Indexed: 01/03/2023]
Abstract
Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This review aims to overview the main strengths, weakness, opportunities and threats of fermented meat products with probiotics. Fermented meat products can be considered as a relevant matrix for the delivery of probiotics with potential health benefits. Moreover, fermented meat products produced by traditional methods are sources of probiotics that can be explored in the production of functional meat products. However, some barriers are limit the progression with these products: the complex selection process to obtain new and tailored probiotic strains, the current perception of healthiness associated with meat and meat products, and the limited application of probiotic to fermented sausages. Promising opportunities to improve the value of functional fermented meat products have been developed by exploring new meat products as functional fermented foods, improving the protection of probiotics with microencapsulation and improving the quality of meat product (reducing nitrate and nitrate salts, adding dietary fibre, and exploring the inherent antioxidant and cardioprotective activity of meat products). Attention to potential threats is also indicated such as the unclear future changes in meat and meat products consumption due to changes in consumer preferences and the presence of competitors (dairy, fruit and vegetable-based products, for instance) in more advanced stages of development and commercialization. SIGNIFICANCE AND IMPACT OF STUDY: This review provides an overview of the Strengths, Weakness, Opportunities and Threats related to the development of functional fermented meat products with probiotics. Internal and external factors that explain the current scenario and strategies to advance the production are highlighted.
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Affiliation(s)
- Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Andrea C da Silva Barretto
- Department of Food Technology and Engineering, UNESP-São Paulo State University, Sao Jose do Rio Preto, Brazil
| | - Eva M Santos
- Área Académica de Química, Mineral de la Reforma, Universidad Autónoma del Estado de Hidalgo, Pachuca, Mexico
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
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23
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Simunovic S, Đorđević V, Barba FJ, Lorenzo JM, Rašeta M, Janković S, Tomasevic I. Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripening. J Food Sci Technol 2021; 58:3993-4001. [PMID: 34471323 DOI: 10.1007/s13197-020-04862-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/05/2020] [Accepted: 10/14/2020] [Indexed: 10/23/2022]
Abstract
The purpose of this paper was to investigate effect of ripening time on physicochemical, textural and microbiological properties of Njeguška (dry fermented sausage) during ripening and to conduct sensory and free fatty acid characterization of final product. Ripening time significantly (p < 0.05) affected all physicochemical parameters. Moisture content dropped below national regulation limit (35%) after 12 days, which indicates that production process could be shortened for 4 days. Total weight loss was 36.34%. Due to its final pH (5.54), Njeguška can be classified as low-acid sausage which microbial safety mostly relies on its low water activity (< 0.80). Final TBARS value was 0.27 mg MDA/kg. Levels of tyramine (36.9 mg/kg) and putrescine (16.7 mg/kg) were the highest among all biogenic amines while levels of remaining amines were under 5 mg/kg. Hardness, gumminess and chewiness significantly (p < 0.05) increased during processing to reach final values of 65.59 N, 33.60 N and 19.12 N, respectively. Ripening time had significant effect on color (L*, a* and b*) of surface, meat and fat parts which were all measured separately. Total viable count, lactic acid bacteria and Micrococcaceae counts increased from 5.11 log cfu/g, 3.90 log cfu/g and 2.41 log cfu/g to 7.96 log cfu/g, 7.04 log cfu/g and 4.86 log cfu/g, respectively. Results of sensory characterization showed high scores for smoky flavor, consistency, fattiness, fat/meat cohesiveness and saltiness while lactic acid odor and overall acidity were rated low.
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Affiliation(s)
- Stefan Simunovic
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia.,Department of Animal Source Food Technology, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
| | - Vesna Đorđević
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Francisco J Barba
- Preventive Medicine and Public Health, Food Sciencs, Toxicology and Forensic Medicine Department, University of Valencia, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain
| | - Jose M Lorenzo
- Centro Tecnológico de La Carne de Galicia, Parque Tecnológico de Galicia, Rua Galicia No. 4, San Cibrao das Viñas, Ourense, Spain
| | - Mladen Rašeta
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Saša Janković
- Institute of Meat Hygiene and Technology, Kacanskog 13, 11040 Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Source Food Technology, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
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24
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Ilic J, Tomasevic I, Djekic I. Influence of water-based and contact heating preparation methods on potato mechanical properties, mastication, and sensory perception. Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100401] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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25
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Petrovic J, Jovetic M, Štulić M, Vujadinović D, Lorenzo JM, Iammarino M, Djekic IV, Tomasevic I. Exposure assessment in the Serbian population and occurrence of histamine and heavy metals in fish and seafood. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | | | | | - Dragan Vujadinović
- University of East Sarajevo Faculty of Technology Zvornik Bosnia and Herzegovina
| | | | - Marco Iammarino
- Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata Chemistry Foggia Italy
| | - Ilija V. Djekic
- Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Igor Tomasevic
- Faculty of Agriculture University of Belgrade Belgrade Serbia
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26
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Witte F, Pajic A, Menger F, Tomasevic I, Schubert DC, Visscher C, Terjung N. Preliminary Test of the Reduction Capacity for the Intestinal Adsorption of Skatole and Indole in Weaning Piglets by Pure and Coated Charcoal. Animals (Basel) 2021; 11:2720. [PMID: 34573685 PMCID: PMC8469709 DOI: 10.3390/ani11092720] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/13/2021] [Accepted: 09/14/2021] [Indexed: 11/18/2022] Open
Abstract
To reduce the risk of boar taint, intact male piglets are immuno- or surgically castrated. One alternative is reducing skatole by adding skatole reducing or adsorbing substances to the boars' diet. Charcoal with a high capacity for adsorbing skatole and indole in vitro (tested before, data not shown) was fed to the boars to test the hypothesis that a fat coating prevents the unspecific adsorption of charcoal before entry into the large intestine while increasing skatole adsorption. Twelve male and six female weaning piglets with initial body weights of 7.74 ± 0.75 kg were fed for 18 (or 19) days with either 2% pure (untreated) charcoal or 4% coated (50% charcoal + 50% fat-coating) charcoal or no charcoal. After euthanasia, skatole and indole were quantified in caecum and colon chyme. Skatole and indole contents in caecum chyme were significantly lower (p < 0.05) in the group fed with coated charcoal (33 ± 4.2, 7 ± 2.8 µg/gDM, respectively) than in the group fed with pure charcoal (51 ± 7.3, 14 ± 3.0 µg/gDM) or with no charcoal (73 ± 12.6, 15 ± 1.7 µg/gDM). Similar effects were obvious for colon chyme. The results indicate that a fat coating of charcoal might prevent unspecific adsorption in the small intestine and might consequently lead to a higher adsorption capacity for skatole and indole in the large intestine, as skatole and indole concentrations in the chyme of caecum and colon were approximately 50% lower in the piglets who received coated charcoal.
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Affiliation(s)
- Franziska Witte
- German Institute of Food Technologies—DIL e.V., 49610 Quakenbrück, Germany; (F.W.); (A.P.)
| | - Aleksandar Pajic
- German Institute of Food Technologies—DIL e.V., 49610 Quakenbrück, Germany; (F.W.); (A.P.)
| | - Florian Menger
- Institute of Nutritional and Food Sciences, University of Bonn, 53115 Bonn, Germany;
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, 11080 Belgrade, Serbia;
| | - Dana Carina Schubert
- Institute for Animal Nutrition, University of Veterinary Medicine Hanover, 30173 Hanover, Germany; (D.C.S.); (C.V.)
| | - Christian Visscher
- Institute for Animal Nutrition, University of Veterinary Medicine Hanover, 30173 Hanover, Germany; (D.C.S.); (C.V.)
| | - Nino Terjung
- German Institute of Food Technologies—DIL e.V., 49610 Quakenbrück, Germany; (F.W.); (A.P.)
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Ilic J, Tomasevic I, Djekic I. Ease of mastication index-Quantification of mastication effort using quality function deployment. J Texture Stud 2021; 52:447-460. [PMID: 34231885 DOI: 10.1111/jtxs.12621] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2021] [Revised: 06/03/2021] [Accepted: 07/02/2021] [Indexed: 11/26/2022]
Abstract
An effort required to masticate a bite of food seems important for a broad group of consumers considering many foodstuffs. Consumers with specific needs (elderly, people with impaired oral functioning) are also interested in ease of mastication. Besides understanding the relationships between mastication and sensory perception, a better insight into foodstuffs' mastication effort is needed to gain vital information when choosing the food and judging its quality. However, there is not much work describing the quantification of mastication effort as a quality grade. Within this research, we: (a) analyzed consumers' demands toward mastication attributes, (b) examined mastication, mechanical, and sensory parameters for nine foodstuffs (meat and dairy products), and (c) developed a quality function deployment model that connects consumers' demands with a multidimensional technical scale, enabling mastication effort quantification through a novel "ease of mastication index" (EMI). As a single-value quality score, EMI answers how much effort must be applied to masticate certain foodstuff. It is a left-sided index (it can have only positive values up to EMI = 1), having the maximal value for creamy cheese (0.96) and minimal (0.40) for fermented sausage in the present study, meaning the latter was the most difficult case study product for mastication. This study's practical application may be seen in the proposed model usage for foodstuffs research and development, bearing in mind ease of mastication. EMI may play an essential role as a novel quality indicator that can be considered crucial for broad and specific consumer groups.
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Affiliation(s)
- Jovan Ilic
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Food Safety and Quality Management, University of Belgrade, Belgrade, Republic of Serbia
| | - Igor Tomasevic
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Animal Origin Products Technology, University of Belgrade, Belgrade, Republic of Serbia
| | - Ilija Djekic
- Faculty of Agriculture, Institute of Food Technology and Biochemistry, Department of Food Safety and Quality Management, University of Belgrade, Belgrade, Republic of Serbia
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Gagaoua M, Warner RD, Purslow P, Ramanathan R, Mullen AM, López-Pedrouso M, Franco D, Lorenzo JM, Tomasevic I, Picard B, Troy D, Terlouw EMC. Dark-cutting beef: A brief review and an integromics meta-analysis at the proteome level to decipher the underlying pathways. Meat Sci 2021; 181:108611. [PMID: 34157500 DOI: 10.1016/j.meatsci.2021.108611] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 06/07/2021] [Accepted: 06/14/2021] [Indexed: 01/06/2023]
Abstract
Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors underpinning meat quality variations and to enlighten us, through data-driven methods, on the underlying mechanisms leading to meat quality defects such as dark-cutting meat known also as dark, firm and dry (DFD) meat. In cattle, several proteomics studies have focused on the extent to which changes in the post-mortem muscle proteome relate to dark-cutting beef development. The present data-mining study firstly reviews proteomics studies which investigated dark-cutting beef, and secondly, gathers the protein biomarkers that differ between dark-cutting versus beef with normal-pH in a unique repertoire. A list of 130 proteins from eight eligible studies was curated and mined through bioinformatics for Gene Ontology annotations, molecular pathways enrichments, secretome analysis and biological pathways comparisons to normal beef color from a previous meta-analysis. The major biological pathways underpinning dark-cutting beef at the proteome level have been described and deeply discussed in this integromics study.
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Affiliation(s)
- Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
| | - Robyn D Warner
- School of Agriculture and Food, Faculty of Veterinary and Agricultural Sciences, University of Melbourne, Parkville, VIC 3010, Australia
| | - Peter Purslow
- Centro de Investigacion Veterinaria de Tandil (CIVETAN), Universidad Nacional del Centro de la Provincia de Buenos Aires, Tandil B7001BBO, Argentina
| | - Ranjith Ramanathan
- Department of Animal and Food Sciences, Oklahoma State University, Stillwater, OK 74078, USA
| | - Anne Maria Mullen
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Maria López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, 15872 Santiago de Compostela, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas 32900, Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
| | - Igor Tomasevic
- University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080, Belgrade, Serbia
| | - Brigitte Picard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Declan Troy
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - E M Claudia Terlouw
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, F-63122 Saint-Genès-Champanelle, France
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Djekic I, Lorenzo JM, Munekata PES, Gagaoua M, Tomasevic I. Review on characteristics of trained sensory panels in food science. J Texture Stud 2021; 52:501-509. [PMID: 34085719 DOI: 10.1111/jtxs.12616] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2021] [Revised: 05/21/2021] [Accepted: 05/25/2021] [Indexed: 11/29/2022]
Abstract
Sensory analysis has been, is, and will be one of the most important methods in judging food quality. As such, it is an evaluation tool involving human subjects with specific skills to conduct assigned series of tests. This review outlines main characteristics of 179 trained panels published in 16 selected scientific journals in the last 12 months, as well as training methods used for panelists, and type of sensory studies employed. The results reveal that two thirds of the panels have between eight and twelve members, with gender data provided in half of the papers. Overall duration of their initial training is presented only in around 20% of reviewed publications. When provided, duration was below 2 hr per session involving up to 10 sessions. One third of papers confirmed to have conducted training of the panel for methods employed, while almost half used experienced human subjects with no further data. Around 12% of all manuscripts have validated training of their sensory panel, while 20% of papers covered at least one criterion for assessment of their panels' performance. The majority of papers (80%) used descriptive methods, mainly with intensity scales. It is of note that 15% of papers used hedonic tests typical for consumer studies. Almost half of the scholars conducted their research in triplicates (41.3%) while almost one quarter (24%) provided no data on this subject. Type of food analyzed has no effects on the quality of data provided regarding panels, training, sensory methods, and replications.
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Affiliation(s)
- Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain.,Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Ourense, Spain
| | - Paulo E S Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Ourense, Spain
| | - Mohammed Gagaoua
- Food Quality and Sensory Science Department, Teagasc Food Research Centre, Dublin, Ireland
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
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30
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Szafrańska JO, Muszyński S, Tomasevic I, Sołowiej BG. The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat. Foods 2021; 10:foods10040759. [PMID: 33918205 PMCID: PMC8067206 DOI: 10.3390/foods10040759] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2021] [Revised: 03/29/2021] [Accepted: 03/30/2021] [Indexed: 11/16/2022] Open
Abstract
This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut oil. The interaction between the type of oil/fat, the fiber type and the fiber content was significant regarding almost all parameters studied. The computer vision system (CVS) showed that color changes of sauces could be noticeable by consumers. The main factor influencing the change in all products’ hardness was not fat/oil, but added fibers and their concentrations. The highest increase in hardness, adhesiveness and viscosity was observed in products with potato fiber. The value of storage modulus (G′) was higher than the loss modulus (G″) and tan (δ) < 1 for all samples. Different fibers and their amounts did not influence the water activity of cheese sauces obtained with organic coconut oil (OCO) or anhydrous milk fat (AMF).
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Affiliation(s)
- Jagoda O. Szafrańska
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
| | - Siemowit Muszyński
- Department of Biophysics, Faculty of Environmental Biology, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Bartosz G. Sołowiej
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
- Correspondence: ; Tel.: +48-81-462-33-50
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31
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Ilic J, Tomasevic I, Djekic I. Influence of boiling, steaming, and sous-vide on oral processing parameters of celeriac (Apium graveolens var. rapaceum). Int J Gastron Food Sci 2021. [DOI: 10.1016/j.ijgfs.2021.100308] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Djekic I, Bozickovic I, Djordjevic V, Smetana S, Terjung N, Ilic J, Doroski A, Tomasevic I. Can we associate environmental footprints with production and consumption using Monte Carlo simulation? Case study with pork meat. J Sci Food Agric 2021; 101:960-969. [PMID: 32748951 DOI: 10.1002/jsfa.10704] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/03/2020] [Revised: 06/19/2020] [Accepted: 08/04/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Growing population demands more animal protein products. Pork remains one of the traditional and relatively sustainable types of meats for human consumption. In this paper, life-cycle assessment was performed using data from 12 pig farms. In parallel, a survey on the consumption of pork meat products was conducted analyzing responses from 806 pork meat consumers. The study aims to provide a quantitative calculation of six environmental footprints associated with the consumption of pork meat products in Serbia by analyzing data from pig farms and a pork meat consumption survey. RESULTS Results revealed that pork meat production is responsible for the emission of 3.50 kg CO2e kg-1 live weight, 16.1 MJe kg-1 , 0.151 mg R11e kg-1 , 31.257 g SO2e kg-1 , 55.030 g PO4e kg-1 and 3.641 kg 1.4 dBe kg-1 . Further calculations reveal that weekly emissions of various environmental potentials associated with an average consumer of pork meat products in Serbia are estimated at values of 4.032 kg CO2e week-1 , 18.504 MJe week-1 , 0.17435 mg R11e week-1 , 35.972 g SO2e week-1 and 63.466 g PO4e week-1 . CONCLUSIONS Results show that, on the one hand, pork products are responsible for environmental production impacts that mainly occur on farms while, on the other hand, consumption is characterized with high meat inclusion rates. As a leverage strategy it is recommended for producers to concentrate on lowering the production impacts rather than trying to reach consumers for sustainability conciseness. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Ilija Djekic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia
| | - Ivana Bozickovic
- Institute of Animal Science, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia
| | - Vesna Djordjevic
- Institute of Meat Hygiene and Technology, Belgrade, Republic of Serbia
| | - Sergiy Smetana
- German Institute of Food Technologies, Quakenbrück, Germany
| | - Nino Terjung
- German Institute of Food Technologies, Quakenbrück, Germany
| | - Jovan Ilic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia
| | - Ana Doroski
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia
| | - Igor Tomasevic
- Department of Animal Origin Products Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia
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Ucak I, Afreen M, Montesano D, Carrillo C, Tomasevic I, Simal-Gandara J, Barba FJ. Functional and Bioactive Properties of Peptides Derived from Marine Side Streams. Mar Drugs 2021; 19:71. [PMID: 33572713 PMCID: PMC7912481 DOI: 10.3390/md19020071] [Citation(s) in RCA: 43] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2020] [Revised: 01/23/2021] [Accepted: 01/23/2021] [Indexed: 12/11/2022] Open
Abstract
In fish processing, a great amount of side streams, including skin, bones, heads and viscera, is wasted or downgraded as feed on a daily basis. These side streams are rich sources of bioactive nitrogenous compounds and protein, which can be converted into peptides through enzymatic hydrolysis as well as bacterial fermentation. Peptides are short or long chains of amino acids differing in structure and molecular weight. They can be considered as biologically active as they can contribute to physiological functions in organisms with applications in the food and pharmaceutical industries. In the food industry, such bioactive peptides can be used as preservatives or antioxidants to prevent food spoilage. Furthermore, peptides contain several functional qualities that can be exploited as tools in modifying food ingredient solubility, water-holding and fat-binding capacity and gel formation. In the pharmaceutical industry, peptides can be used as antioxidants, but also as antihypertensive, anticoagulant and immunomodulatory compounds, amongst other functions. On the basis of their properties, peptides can thus be used in the development of functional foods and nutraceuticals. This review focuses on the bioactive peptides derived from seafood side streams and discusses their technological properties, biological activities and applications.
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Affiliation(s)
- Ilknur Ucak
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, 51000 Nigde, Turkey;
| | - Maliha Afreen
- Faculty of Agricultural Sciences and Technologies, Nigde Omer Halisdemir University, 51000 Nigde, Turkey;
| | - Domenico Montesano
- Department of Pharmaceutical Sciences, Section of Food Sciences and Nutrition, University of Perugia, Via S. Costanzo 1, 06126 Perugia, Italy;
| | - Celia Carrillo
- Nutrition and Food Science, Faculty of Science, Universidad de Burgos, 09001 Burgos, Spain;
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, E32004 Ourense, Spain;
| | - Francisco J. Barba
- Department of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine, Faculty of Pharmacy, Universitat de València, Avda. Vicent Andrés Estellés, 46100 Burjassot, Spain
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34
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Doroški A, Klaus A, Kozarski M, Cvetković S, Nikolić B, Jakovljević D, Tomasevic I, Vunduk J, Lazić V, Djekic I. The influence of grape pomace substrate on quality characterization of
Pleurotus ostreatus
—Total quality index approach. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.15096] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ana Doroški
- Institute for Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Anita Klaus
- Institute for Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Maja Kozarski
- Institute for Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Belgrade Serbia
| | | | | | - Dragica Jakovljević
- Institute of Chemistry, Technology and Metallurgy University of Belgrade Belgrade Serbia
| | - Igor Tomasevic
- Institute for Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Jovana Vunduk
- Institute for Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Vesna Lazić
- Institute for Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Ilija Djekic
- Institute for Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Belgrade Serbia
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35
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Djekic I, Nikolić A, Uzunović M, Marijke A, Liu A, Han J, Brnčić M, Knežević N, Papademas P, Lemoniati K, Witte F, Terjung N, Papageorgiou M, Zinoviadou KG, Dalle Zotte A, Pellattiero E, Sołowiej BG, Guiné RPF, Correia P, Sirbu A, Vasilescu L, Semenova AA, Kuznetsova OA, Vrabič Brodnjak U, Pateiro M, Lorenzo JM, Getya A, Kodak T, Tomasevic I. Covid-19 pandemic effects on food safety - Multi-country survey study. Food Control 2020; 122:107800. [PMID: 33281304 PMCID: PMC7707641 DOI: 10.1016/j.foodcont.2020.107800] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2020] [Revised: 11/28/2020] [Accepted: 11/30/2020] [Indexed: 12/12/2022]
Abstract
This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food companies. Based on the results of the survey, it is obvious that the level of maturity of a food safety system in place is the main trigger in classifying companies and their responses to the pandemic challenge. Staff awareness and hygiene are the two most important attributes in combating Covid-19, opposed to temperature checking of workers in food establishment and health protocols from the World Health Organization, recognized as attributes with limited salience and importance. Companies confirmed implementation of more restrictive hygiene procedures during the pandemic and the need for purchasing more additional personal protective equipment. Retailers were identified as the food supply chain link mostly affected by the pandemic opposed to food storage facilities ranked as least affected. During this challenging period, all companies declared that food safety has not been compromised at any moment. It is important to note that less than a half of the food companies had documented any emergency plans associated with pandemics and health issues in place.
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Affiliation(s)
- Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Serbia
| | - Aleksandra Nikolić
- Faculty of Agriculture and Food Sciences, University of Sarajevo, Bosnia and Herzegovina
| | - Mirza Uzunović
- Faculty of Agriculture and Food Sciences, University of Sarajevo, Bosnia and Herzegovina
| | - Aluwé Marijke
- Animal Sciences Unit, Flanders Research Institute for Agriculture, Fisheries and Food (ILVO), Scheldeweg, Melle, Belgium
| | - Aijun Liu
- China Center for Food Security Studies, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Jiqin Han
- China Center for Food Security Studies, Nanjing Agricultural University, Nanjing, Jiangsu, China
| | - Mladen Brnčić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
| | | | - Photis Papademas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Cyprus
| | - Katerina Lemoniati
- Veterinary Public Health Division, Veterinary Services, Ministry of Agriculture, Rural Development and Environment, Cyprus
| | - Franziska Witte
- DIL - Deutsches Institut für Lebensmitteltechnik e. V. - German Institute of Food Technologies, Quakenbrück, Germany
| | - Nino Terjung
- DIL - Deutsches Institut für Lebensmitteltechnik e. V. - German Institute of Food Technologies, Quakenbrück, Germany
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University Thessaloniki, Greece
| | - Kyriaki G Zinoviadou
- Department of Food Science and Technology, Perrotis College, American Farm School, Thessaloniki, Greece
| | - Antonella Dalle Zotte
- Department of Animal Medicine, Production and Health, University of Padova Agripolis, Padova, Italy
| | - Erika Pellattiero
- Department of Animal Medicine, Production and Health, University of Padova Agripolis, Padova, Italy
| | - Bartosz G Sołowiej
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland
| | - Raquel P F Guiné
- CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal
| | - Paula Correia
- CERNAS-IPV Research Centre, Polytechnic Institute of Viseu, Viseu, Portugal
| | | | - Liliana Vasilescu
- National Agricultural Research and Development Institute Fundulea, Romania
| | - Anastasia A Semenova
- V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia
| | - Oksana A Kuznetsova
- V.M. Gorbatov Federal Research Center for Food Systems of Russian Academy of Sciences, Moscow, Russia
| | | | - Mirian Pateiro
- Fundación Centro Tecnolóxico da Carne, San Cibrao Das Viñas, Ourense, Spain
| | - Jose Manuel Lorenzo
- Área de Tecnología de Los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004, Ourense, Spain
| | - Andriy Getya
- National University of Life and Environmental Sciences of Ukraine, Kyiv, Ukraine
| | - Tetiana Kodak
- Poltava State Agrarian Academy, Department of Food Technology, Poltava, Ukraine
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36
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Milovanovic B, Djekic I, Miocinovic J, Djordjevic V, Lorenzo JM, Barba FJ, Mörlein D, Tomasevic I. What Is the Color of Milk and Dairy Products and How Is It Measured? Foods 2020; 9:foods9111629. [PMID: 33171601 PMCID: PMC7695135 DOI: 10.3390/foods9111629] [Citation(s) in RCA: 25] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 10/30/2020] [Accepted: 11/04/2020] [Indexed: 11/16/2022] Open
Abstract
Exactly six-hundred (600) scientific articles that report milk and milk products’ color results in scientific journals in the last couple of decades were reviewed. Thereof, the greatest part of the articles derived from Europe (36.3%) and Asia (29.5%). The greatest share of researchers used Minolta colorimeters (58.8%), while 26.3% of them used Hunter devices. Most reports were on cheese (31.0%) followed by fermented products (21.2%). Moreover, the highest number of papers reported color data of milk and milk products made from cow’s milk (44.81%). As expected, goat’s cheese was the brightest (L* = 87.1), while cow’s cheese was the yellowest (b* = 17.4). Most importantly, it appeared that color research results reported were often impossible to replicate or to interpret properly because of incomplete description of the methodology. In some of the manuscripts reviewed, illuminant source (61.0%), aperture size (93.8%), observer angle, and number of readings (over 70% of all cases) were not reported. It is therefore critical to set rules regarding the description of the methodology for (milk) color research articles in order to ensure replicability and/or comparison of studies.
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Affiliation(s)
- Bojana Milovanovic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (J.M.); (I.T.)
- Correspondence:
| | - Ilija Djekic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (J.M.); (I.T.)
| | - Jelena Miocinovic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (J.M.); (I.T.)
| | - Vesna Djordjevic
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11000 Belgrade, Serbia;
| | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, 32900 San Cibrao das Viñas, Ourense, Spain;
| | - Francisco J. Barba
- Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, University of Valencia, 46100 Burjassot, Valencia, Spain;
| | - Daniel Mörlein
- Department of Animal Sciences, University of Göttingen, D-37075 Göttingen, Germany;
| | - Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia; (I.D.); (J.M.); (I.T.)
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Tomasevic I, Kovačević DB, Jambrak AR, Szendrő K, Dalle Zotte A, Prodanov M, Sołowiej B, Sirbu A, Subić J, Roljević S, Semenova A, Kročko M, Duckova V, Getya A, Kravchenko O, Djekic I. Validation of novel food safety climate components and assessment of their indicators in Central and Eastern European food industry. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107357] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Małecki J, Tomasevic I, Djekic I, Sołowiej BG. The Effect of Protein Source on the Physicochemical, Nutritional Properties and Microstructure of High-Protein Bars Intended for Physically Active People. Foods 2020; 9:E1467. [PMID: 33076297 PMCID: PMC7602487 DOI: 10.3390/foods9101467] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2020] [Revised: 10/11/2020] [Accepted: 10/13/2020] [Indexed: 01/19/2023] Open
Abstract
The purpose of this study was to investigate the effect of protein sources (algae, pumpkin, wheat, sunflower, rice, soy, hemp, pea, and whey) on selected physicochemical, nutritional, and structural parameters of high-protein bars. Texture properties, such as hardness, fracturability, cohesiveness, and adhesiveness, have changed depending on the type of protein used. A significant increase, in particular the hardness parameter relating to the control sample (whey protein concentrate-WPC80), was noted for bars containing algae, sunflower, and wheat proteins, with high values of the adhesiveness parameter concurrently. The use of proteins from algae, pea, and wheat resulted in a significant reduction in the water activity of the finished product compared to WPC80. Bars made with the use of wheat, hemp and pumpkin proteins had noticeably higher viscosities than other samples. Color of the tested bars measured by means of Computer Vision System (CVS) was from light cream (soy, pea) to dark green (hemp, pumpkin). Bars prepared of wheat and algae proteins had the highest nutritional value, while the lowest one was recorded in products containing sunflower and hemp proteins. There was a clear differentiation of amino acids (g/100 g) and microstructure in bars depending on the type of protein used. However, a slight similarity can be found between whey and soy proteins (amino acids) and between whey and sunflower proteins (microstructure). Obtained results suggest that selection of the right type of protein for a given application may have a significant impact on the physicochemical features and microstructure of high-protein bars and their nutritional values.
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Affiliation(s)
- Jan Małecki
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
- EUROHANSA Sp. z o.o., ul. Letnia 10-14, 87-100 Toruń, Plant in Puławy, ul. Wiślana 8, 24-100 Puławy, Poland
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Ilija Djekic
- Department of Management of Food Safety and Quality, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Bartosz G. Sołowiej
- Department of Milk Technology and Hydrocolloids, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
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Rocchetti G, Pateiro M, Campagnol PC, Barba FJ, Tomasevic I, Montesano D, Lucini L, Lorenzo JM. Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach. J Sci Food Agric 2020; 100:4968-4977. [PMID: 32484243 DOI: 10.1002/jsfa.10560] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/14/2020] [Revised: 04/30/2020] [Accepted: 06/02/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carota L.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (-47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in the n-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential. CONCLUSION Including carrot in turkey sausages could represent a valuable tool to design healthier meat products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Gabriele Rocchetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
| | | | - Francisco J Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Valencia, Spain
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Belgrade, Serbia
| | - Domenico Montesano
- Department of Pharmaceutical Sciences, Section of Food Science and Nutrition, University of Perugia, Perugia, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Jose M Lorenzo
- Centro Tecnológico de la Carne de Galicia, Ourense, Spain
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Djekic I, Ilic J, Lorenzo JM, Tomasevic I. How do culinary methods affect quality and oral processing characteristics of pork ham? J Texture Stud 2020; 52:36-44. [DOI: 10.1111/jtxs.12557] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2020] [Revised: 08/15/2020] [Accepted: 08/28/2020] [Indexed: 11/27/2022]
Affiliation(s)
- Ilija Djekic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Jovan Ilic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture University of Belgrade Belgrade Serbia
| | | | - Igor Tomasevic
- Department of Animal Origin Products Technology, Faculty of Agriculture University of Belgrade Belgrade Serbia
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Munekata PES, Gullón B, Pateiro M, Tomasevic I, Domínguez R, Lorenzo JM. Natural Antioxidants from Seeds and Their Application in Meat Products. Antioxidants (Basel) 2020; 9:E815. [PMID: 32883005 PMCID: PMC7555033 DOI: 10.3390/antiox9090815] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 08/28/2020] [Accepted: 08/31/2020] [Indexed: 12/30/2022] Open
Abstract
The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.
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Affiliation(s)
- Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain; (B.G.); (R.D.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, Nemanjina 6, University of Belgrade, 11080 Belgrade, Serbia;
| | - Ruben Domínguez
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain; (B.G.); (R.D.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia no. 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.)
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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42
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Djekic I, Ilic J, Guiné RPF, Tomasevic I. Can we understand food oral processing using Kano model? Case study with confectionery products. J Texture Stud 2020; 51:861-869. [DOI: 10.1111/jtxs.12550] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/25/2020] [Accepted: 07/02/2020] [Indexed: 11/29/2022]
Affiliation(s)
- Ilija Djekic
- Faculty of Agriculture Institute of Food Technology and Biochemistry, University of Belgrade Belgrade Republic of Serbia
| | - Jovan Ilic
- Faculty of Agriculture Institute of Food Technology and Biochemistry, University of Belgrade Belgrade Republic of Serbia
| | - Raquel P. F. Guiné
- CERNAS‐IPV Research Centre Polytechnic Institute of Viseu Viseu Portugal
| | - Igor Tomasevic
- Department of Animal Origin Products Technology Faculty of Agriculture, University of Belgrade Belgrade Republic of Serbia
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Tomasevic I, Kovačević DB, Jambrak AR, Zsolt S, Dalle Zotte A, Martinović A, Prodanov M, Sołowiej B, Sirbu A, Subić J, Roljević S, Semenova A, Kročko M, Duckova V, Getya A, Kravchenko O, Djekic I. Comprehensive insight into the food safety climate in Central and Eastern Europe. Food Control 2020. [DOI: 10.1016/j.foodcont.2020.107238] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Tomasevic I, Bahelka I, Čítek J, Čandek-Potokar M, Djekić I, Getya A, Guerrero L, Ivanova S, Kušec G, Nakov D, Sołowiej B, Stoica M, Szabó C, Tudoreanu L, Weiler U, Font-i-Furnols M. Attitudes and Beliefs of Eastern European Consumers Towards Animal Welfare. Animals (Basel) 2020; 10:ani10071220. [PMID: 32709096 PMCID: PMC7401545 DOI: 10.3390/ani10071220] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Revised: 07/13/2020] [Accepted: 07/13/2020] [Indexed: 11/16/2022] Open
Abstract
Simple Summary A survey was conducted with 5508 consumers from 13 Eastern European countries. Three clusters of consumers were identified: one with consumers indifferent towards animal welfare; one with consumers concerned about animal welfare, but they believe it is difficult to achieve; and one with consumers concerned about animal welfare, and they believe it is possible to achieve it. Abstract The aim of this exploratory work, because of the existing bias on the size of the sample and some of the sociodemographic characteristics of the participants, was to investigate the Eastern European consumers’ beliefs and attitudes toward animal welfare, to perform a cross-country segmentation analysis and to observe possible differences with their Western European counterparts. For this purpose, a survey was conducted with 5508 consumers from 13 Eastern European countries (Bosnia and Herzegovina, Bulgaria, Czech Republic, Croatia, North Macedonia, Hungary, Moldova, Poland, Romania, Serbia, Slovakia, Slovenia, and Ukraine) using a questionnaire with nine statements about consumers beliefs regarding animal welfare (aspects of management, ethical issues about animals, and consequences of animal welfare on meat quality and price), one statement about the willingness to pay more for meat produced under better welfare conditions, and four statements regarding attitudes toward animal welfare. Differences between countries were detected for all the statements. Moreover, three clusters of consumers were identified: one with consumers indifferent towards animal welfare; one with consumers concerned about animal welfare, but they believe it is difficult to achieve; and one with consumers concerned about animal welfare, and they believe it is possible to achieve it.
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Affiliation(s)
- Igor Tomasevic
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
- Correspondence: (I.T.); (M.F.-i.-F.)
| | - Ivan Bahelka
- Czech University of Life Sciences, Kamýcká 129, 165 21 Prague, Czech Republic;
| | - Jaroslav Čítek
- Research Institute for Animal Production, Hlohovecka 2, 951 41 Luzianky, Slovakia;
| | | | - Ilija Djekić
- Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia;
| | - Andriy Getya
- National University of Life and Environmental Sciences of Ukraine, Heroiv Oborony str., 12, 03041 Kyiv, Ukraine;
| | - Luis Guerrero
- IRTA-Food Industries, Granja Camps i Armet, E-17121 Monells, Spain;
| | - Sonya Ivanova
- Agricultural Academy, 30 Suhodolska str., 1373 Sofia, Bulgaria;
| | - Goran Kušec
- Faculty of Agrobiotechnical Sciences Osijek, Josip Juraj Strossmayer University of Osijek, Vladimira Preloga 1, 31 000 Osijek, Croatia;
| | - Dimitar Nakov
- Faculty of Agricultural Sciences and Food, University Ss.Cyril and Methodius in Skopje, blvd. Aleksandar Makedonski bb, 1000 Skopje, North Macedonia;
| | - Bartosz Sołowiej
- Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
| | - Maricica Stoica
- Cross-Border Faculty, Dunarea de Jos University, 47 Domneasca str., 800008 Galati, Romania;
| | - Csaba Szabó
- Faculty of Agricultural and Food Sciences and Environmental Management, University of Debrecen, Boszormenyi ut 138., 4032 Debrecen, Hungary;
| | - Liliana Tudoreanu
- University of Agronomic Sciences and Veterinary Medicine, Bd Marasti 59, 011464 Bucuresti, Romania;
| | - Ulrike Weiler
- Universitaet Hohenheim, 460 f Garben str. 17/208, 70593 Stuttgart, Germany;
| | - Maria Font-i-Furnols
- IRTA-Food Industries, Granja Camps i Armet, E-17121 Monells, Spain;
- Correspondence: (I.T.); (M.F.-i.-F.)
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45
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Gullón P, Astray G, Gullón B, Tomasevic I, Lorenzo JM. Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products. Molecules 2020; 25:E2859. [PMID: 32575814 PMCID: PMC7355679 DOI: 10.3390/molecules25122859] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2020] [Revised: 06/16/2020] [Accepted: 06/19/2020] [Indexed: 01/02/2023] Open
Abstract
In the last few years, the consumer's concern with the relationship between health and diet has led to the search of foods with functional properties beyond the nutritional. In this framework, the consumption of pomegranate has increased due to their sensorial attributes and remarkable amounts of bioactive compounds, which generate, at the same time, huge amounts of by-products. A search in the Scopus database for the last 10 years has revealed the rising interest in pomegranate peel (PP), the main residue from this fruit. The meat industry is a food sector that has had to search for new alternatives to substitute the use of synthetic preservatives by new natural additives, to extend the self-life and keep the quality attributes of their processed products. This review sets out the main bioactivities of PP extracts, and their incorporation in meat products is elaborated. PP is a good source of bioactive compounds, including phenolic acids, flavonoids and hydrolyzable tannins, which have beneficial health effects. It can be concluded that the reformulation of meat products with PP extracts is a suitable strategy for enhancing their technological characteristics, in addition to conferring functional properties that make them healthier and potentially more acceptable for the consumer.
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Affiliation(s)
- Patricia Gullón
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Ourense Campus, 32004 Ourense, Spain;
| | - Gonzalo Astray
- Department of Physical Chemistry, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain;
- CITACA, Agri-Food Research and Transfer Cluster, Campus Auga, University of Vigo, 32004 Ourense, Spain
| | - Beatriz Gullón
- Department of Chemical Engineering, Faculty of Science, University of Vigo (Campus Ourense), As Lagoas, 32004 Ourense, Spain;
| | - Igor Tomasevic
- Department of Animal Source Food Technology, University of Belgrade, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia;
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia No 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
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Novakovic S, Djekic I, Klaus A, Vunduk J, Đorđević V, Tomovic V, Koćić‐Tanackov S, Lorenzo JM, Barba FJ, Tomasevic I. Application of porcini mushroom (
Boletus edulis
) to improve the quality of frankfurters. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14556] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Sasa Novakovic
- Department of Animal Source Food Technology, Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Ilija Djekic
- Department of Animal Source Food Technology, Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Anita Klaus
- Department of Animal Source Food Technology, Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Jovana Vunduk
- Department of Animal Source Food Technology, Faculty of Agriculture University of Belgrade Belgrade Serbia
| | - Vesna Đorđević
- Institute of Meat Hygiene and Technology Belgrade Serbia
| | - Vladimir Tomovic
- Department of Food Preservation Engineering, Faculty of Technology University of Novi Sad Novi Sad Serbia
| | - Sunčica Koćić‐Tanackov
- Department of Food Preservation Engineering, Faculty of Technology University of Novi Sad Novi Sad Serbia
| | | | - Francisco J. Barba
- Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department Faculty of Pharmacy Universitat de València Burjassot Spain
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture University of Belgrade Belgrade Serbia
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Vargas-Ramella M, Munekata PES, Pateiro M, Franco D, Campagnol PCB, Tomasevic I, Domínguez R, Lorenzo JM. Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils. Foods 2020; 9:E571. [PMID: 32375313 PMCID: PMC7278821 DOI: 10.3390/foods9050571] [Citation(s) in RCA: 37] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 04/28/2020] [Accepted: 04/28/2020] [Indexed: 11/17/2022] Open
Abstract
Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers-100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil-were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as "low fat burgers", "reduced saturated fat" or "high content of omega-3" makes the reformulated burgers more attractive to the consumer.
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Affiliation(s)
- Marcio Vargas-Ramella
- Centro de Educação Superior da Região Sul—CERES da Universidade do Estado de Santa Catarina, Chapecó, Santa Catarina 89.800-000, Brazil;
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (D.F.); (R.D.)
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (D.F.); (R.D.)
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (D.F.); (R.D.)
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (D.F.); (R.D.)
| | - Paulo C. B. Campagnol
- Department of Food Science and Technology (DTCA), Universidade Federal de Santa Maria, Santa Maria CEP 97105-900, Rio Grande do Sul, Brazil;
| | - Igor Tomasevic
- Department of Animal Source Food Technology, Faculty of Agriculture, University of Belgrade, Nemanjina 6, Belgrade 11080, Serbia;
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (D.F.); (R.D.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900 Ourense, Spain; (P.E.S.M.); (M.P.); (D.F.); (R.D.)
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Vargas-Ramella M, Pateiro M, Barba FJ, Franco D, Campagnol PC, Munekata PE, Tomasevic I, Domínguez R, Lorenzo JM. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pâté. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109223] [Citation(s) in RCA: 53] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Slaviša S, Kalušević A, Tomasevic I, Rabrenović B, Božić A, Radović P, Nedović V, Živković D. Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder. POL J FOOD NUTR SCI 2020. [DOI: 10.31883/pjfns/118008] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Djekic I, Petrovic J, Božičković A, Djordjevic V, Tomasevic I. Main environmental impacts associated with production and consumption of milk and yogurt in Serbia - Monte Carlo approach. Sci Total Environ 2019; 695:133917. [PMID: 31756863 DOI: 10.1016/j.scitotenv.2019.133917] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 08/01/2019] [Accepted: 08/13/2019] [Indexed: 06/10/2023]
Abstract
Dairy consumption studies or life cycle assessment of dairy products have been in research focus for several years providing useful information. However, limited number of studies confronted the two types of data in order to analyze environmental impacts associated with consumers. The objective of this research was to calculate these impacts, namely global warming potential (GWP), ozone depletion potential (ODP), cumulative energy demand (CED), acidification potential (AP) and eutrophication potential (EP) related to the consumption of milk and yogurt in Serbia. In the present paper, life cycle assessment study was performed using data from nine dairy farms and ten dairy plants. The system boundary applied is 'cradle-to-retail' comprising data from cow farms, raw milk transportation, processing and transportation of dairy products. In parallel, a survey on the consumption of milk and yogurt was conducted analyzing responses from 957 dairy product consumers. It was found that milk production is responsible for the emission of 1.511 kg CO2e/kg of milk, 7.720 MJe/kg, 0.1363 mg R11e/kg, 12.164 g SO2e/kg and 17.825 g PO4e/kg while the results for yogurt are slightly higher 1.672 kg CO2e/kg, 7.804 7.720 MJe/kg, 0.1369 mg R11e/kg, 12.238 g SO2e/kg and 17.609 g PO4e/kg. Further calculations also revealed that weekly emission of GWP, CED, ODP, AP and EP associated with an average consumer of milk and/or yogurt in Serbia was estimated at values of 2.254 kg CO2e/week, 10.926 MJe/week, 0.19261 mg R11e/week, 17.191 g SO2e/week and 24.363 g PO4e/week. These results may be of interest to all actors in the dairy chain giving them a wider perspective of sustainable consumption of dairy products.
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Affiliation(s)
- Ilija Djekic
- Department of Food Safety and Quality Management, Institute of Food Technology and Biochemistry, University of Belgrade - Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia.
| | - Jelena Petrovic
- Center for Food Analysis, Zmaja od Noćaja 11, 11000 Belgrade, Serbia
| | - Aleksa Božičković
- Department of Animal Nutrition, Institute of Animal Science, University of Belgrade - Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
| | - Vesna Djordjevic
- Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
| | - Igor Tomasevic
- Department of Animal Origin Products Technology, University of Belgrade - Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia
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