The Attitudes and Habits of Serbian Schoolchildren to Consumption of Fish
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Vesna Djordjevic, Danijela Sarcevic, Radivoj Petronijevic The goal of this study was to explore attitudes and habits of Serbian schoolchildren to consumption of fish, since this consumption is not as high as recommended in most countries. The survey was conducted on a sample of 204 children from 7 to 18 years of age. The results showed a growing trend of the consumption of fish with the increasing age of respondents. Altogether, 3.48% of the children had never eaten fish. (Source: Procedia Food Science)
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Fermented Sausage Casings
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Jasna Djordjevic, Biljana Pecanac, Milica Todorovic, Marija Dokmanovic, Natasa Glamoclija, Vukasin Tadic, Milan Z. Baltic Casing is part of sausages, giving it shape, size and integrity, but also having a role in volumetric, structural and chemical changes which occur in sausage during different production phases. For fermented sausages, natural or artificial casings can be used. Artificial casings have an advantage from the hygienic point of view, because microbiological contamination is negligible, storage at low temperatures unnec...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Distribution of Mercury in Three Marine Fish Species
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Jasna Djinovic-Stojanovic, Dragica Nikolic, Danijela Vranic, Srdjan Stefanovic, Milan Milijasevic, Jelena Babic, Sasa Jankovic The aim of this study was to compare distribution of the total mercury (THg) content in three marine fish species: European seabass (Dicentrarchus labrax), Gilt-head bream (Sparus aurata) and Res scorpionfish (Scorpaena scrofa). Samples were collected from the Serbian market during 2014 and analysed by applying inductively-coupled plasma mass spectrometry (ICP-MS). The THg content in analysed fish samples was...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Environmental Impact of Meat Industry – Current Status and Future Perspectives
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Ilija Djekic This paper gives an overview of the environmental impact of the meat chain. This industry has a significant impact on the environment and current scientific research outlines three main perspectives – product-based using life cycle assessment as a tool; process-based exploring the main environmental aspects and; systems–based, analyzing the rationale for environmental management. Environmental impacts influence three dimensions – climate change, consumption of natural resources and environmental pollution. Future research shou...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Safety Aspects of Nanotechnology Applications in Food Packaging
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Mirjana Dimitrijevic, Nedjeljko Karabasil, Marija Boskovic, Vlado Teodorovic, Dragan Vasilev, Vesna Djordjevic, Natasa Kilibarda, Nikola Cobanovic Although the application of nanotechnology provides numerous advantages related to food safety and quality, at the same time it may present a potential risk not only to human health, but can affect animals and the environment as well. Recent studies have shown that indeed there are reasonable grounds for suspecting that nanoparticles may have toxicological effects on biological systems. ...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Distribution of Niclosamide Residues in Meat and Internal Organs of Common Carp
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Miroslav Cirkovic, Brankica Kartalovic, Nikolina Novakov, Milos Pelic, Vesna Djordjevic, Vladimir Radosavljevic, Nevenka Aleksic Niclosamide is applied for the treatment of the disease of common carp hatchlings caused by Bothriocephalus acheilognathi. One of the main characteristics of this drug is a short half-life in water. A series of experiments were performed to determine the distribution of niclosamide residues in the organs and meat of the carp, in controlled conditions. It was shown that 72.42% of niclosamide was deposited in...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Meat by-product is a Source of Tissue-specific Bioactive Proteins and Peptides against Cardio-vascular Diseases
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Irina M. Chernukha, Liliya V. Fedulova, Elena A. Kotenkova The aim of the study was to investigate the functional properties of extracts and utrafiltrates prepared from pig aorta tissues using Guinea pigs with an experimental atherosclerosis model to determine the possibility of their implementation against cardiovascular disorders. Serum total cholesterol content, atherogenic index (AI), low density lipoproteins (LDL) and residual cholesterol (VLDL, IDL) reduction was noted (44.1%, 43.7%, 43.7% and 79.5%, respectively) in animals treated wi...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Identification of Biomarkers of Horse Muscle Tissue Using Proteomic Strategy
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Irina Chernukha, Yaroslav Manyukhin Proteomic analysis of horsemeat detected protein fractions, which were located on two-dimensional electrophoregram over a wide range of molecular masses and isoelectric points. The majority of the revealed proteins possessed molecular masses from 10 to 95 kDa. More than 130 protein fractions were detected, for which the proteomic profiles were similar to those of beef. Mass-spectrometric characteristics of seven horse proteins, in particular, the myosin light chains (MLC) and the tropomyosin proteins were ob...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Hazard Analysis and Risk Assessment in Meat Production Practice in Russian Federation
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Irina Chernukha, Oxana Kuznetsova, Viktoria Sysoy Animals are carriers of biohazards including foodborne pathogens Clostridium perfringens, Campylobacter jejuni, Salmonella, enterohaemorrhagic Escherichia coli. Chemical and physical hazards can be present in meat and ingredients or occur during processing. Food safety management system is of particular importance with implementation of the Customs Union documents, TR CU - 021/2011, 022/2001 and 034/2013. HACCP is obligatory in Russia since July 2014. The meat industry is the most prepared fo...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Detection and Identification of S. Carnosus in Starter Cultures Using Real Time PCR and Subsequent HRM Analysis of Amplification Products
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Irina M. Chernukha, Mikhail Yu. Minaev, Konstantin A. Kurbakov, Dagmara S. Bataeva Nowadays, the necessity to control species composition of commercial starter cultures and their growth during the ripening stage of fermented sausage in order to monitor the technological processes has became topical in Russia. However, there can be some difficulties in identification of an isolated culture when using biochemical methods. Using primers for amplification of bacterial species-specific regions makes it possible to identify starter cultures with...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Reduction of Boar Taint Compounds in Kraski prsut through Dry-curing Process
In this study, we have investigated 16 thighs harvested from 8 entire male fatteners that were submitted to 15 months of dry-curing process. Skatole and androstenone were determined in subcutaneous fat before (n = 8) and post processing (n = 16). After 15 months of dry-curing, markedly lower fat tissue concentrations of androstenone (36%) and skatole (20%) were determined. The reduction was independent of the level of boar taint substances. (Source: Procedia Food Science)
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Raising Entire Males or Immunocastrates – Outlook on Meat Quality
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Marjeta Candek-Potokar, Martin Skrlep, Nina Batorek Lukac European pig production faces a big challenge in the near future due to a strong initiative to abandon surgical castration of piglets. However, prior to ending of this widespread traditional practice in pig husbandry, a lot of potential problems need to be addressed in view of the adaptation of pig sector. It means that not only must boar taint issue be solved but also that meat technological quality will not be deteriorated. Two most viable alternatives to surgical castration will be...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Biological Meat Safety: Challenges Today and the Day After Tomorrow
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Sava Buncic The paper overviews the present status and challenges, as well as new and emerging longer-term issues, in the area of biological meat safety. It includes outlines of both prioritization process for biological meatborne hazards and global strategies for control of the priority hazards. It is concluded that modern meat safety assurance is meat chain- and risk-based, whilst the monitoring system should enable warning about any new and emerging meat safety issues. (Source: Procedia Food Science)
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Reducing the Sodium Chloride Content in Chicken Pate by Using Potassium and Ammonium Chloride
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Ivana Brankovic Lazic, Mladen Raseta, Dragica Nikolic, Mirjana Lukic, Dragica Karan, Slobodan Lilic The aim of this research was to investigate possibility of chicken pate production with reduced sodium chloride content, as well as to establish changes in sensory characteristics. In the study, six experimental groups of chicken pate were produced with the same basic ingredients, but different amounts of added salts. Sensory evaluation was performed in order to determine general taste acceptability, and of the sodium and potassium level...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
Antimicrobial Activity of Thyme (Tymus vulgaris) and Oregano (Origanum vulgare) Essential Oils against Some Food-borne Microorganisms
Publication date: 2015 Source:Procedia Food Science, Volume 5 Author(s): Marija Boskovic, Nemanja Zdravkovic, Jelena Ivanovic, Jelena Janjic, Jasna Djordjevic, Marija Starcevic, Milan Z. Baltic The aim of this study was to investigate antibacterial effects of oregano and thyme essential oils (EOs) on some food-borne bacteria. GC-MS analysis of EOs was performed in order to determine their composition and phenols were predominant constituents. The investigation of the antibacterial effects of EOs was performed on Salmonella Enteritidis, Salmonella Thyphimurium, Staphylococcus aureus, methicillin resistant ...
Source: Procedia Food Science - September 29, 2015 Category: Food Science Source Type: research
