Macedonian Journal of Animal Science最新文献_第8页

CONTENT OF NITRITES AND SALT AND CHEMICAL COMPOSITION OF SOME MEAT PRODUCTS 一些肉制品的亚硝酸盐和盐的含量及化学成分

Macedonian Journal of Animal Science Pub Date : 2015-05-10 DOI: 10.54865/mjas1551035a

D. Andronikov, A. Kuzelov, N. Taskov, Dusica Saneva, A. Janevski, Kiro Mojsov, Elenica Sofijanova

{"title":"CONTENT OF NITRITES AND SALT AND CHEMICAL COMPOSITION OF SOME MEAT PRODUCTS","authors":"D. Andronikov, A. Kuzelov, N. Taskov, Dusica Saneva, A. Janevski, Kiro Mojsov, Elenica Sofijanova","doi":"10.54865/mjas1551035a","DOIUrl":"https://doi.org/10.54865/mjas1551035a","url":null,"abstract":"The aim of our research was to examine the content of nitrite and salt and chemical composition of the shaped \u0000pieces of meat from the neck, shoulder, boneless and fresh bacon (pancetta) and understanding of consumer behavior \u0000in the market when choosing the appropriate meat product. The test used 12 pieces of shaped meat and 3 pieces of \u0000pork, neck, shoulder, boneless and bacon. All parts are separately measured before and after injection and heat treatment. \u0000Chemical composition and pH where tested before and after heat treatment. At the same time, microbiological \u0000assays are carried out on samples of meat (all four categories of meat) before and after injection and heat treatment. \u0000The content of nitrites and salt examined the finished product. The largest growth of the injection is found in pork \u0000boneless (20.8 %) and the lowest in pancetta (6.46 %). The lowest weight loss after heat treatment is found in pancetta \u0000(0.77 %), while the largest weight loss has the neck (8 %). The content of the salt in the finished meat products \u0000ranges from 1.65 and 2.38 %, while the content of nitrite ranging from 14 and 22 (mg/kg). After injection and thermal \u0000treatment water content and fat are reduced, while the protein content increased in the finished product: neck, shoulder \u0000and boneless. In finished products not found bacteria of the following types: Clostridium, Staphylococus, Proteus, \u0000Escherichia. Total number of bacteria (bacillus) showed a decrease after heat treatment in all four categories of meat.","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78029418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

ANTIMICROBIOLOGICAL EFFECT OF EXTRACTS FROM SPICES DURING PRODUCTION OF SEMIDURABLE NATIONAL SAUSAGES 香料提取物在半耐久民族香肠生产中的抗菌作用

Macedonian Journal of Animal Science Pub Date : 2015-04-09 DOI: 10.54865/mjas1551025k

A. Kuzelov, D. Andronikov, N. Taskov, Dusica Saneva, Elenica Sofijanova

{"title":"ANTIMICROBIOLOGICAL EFFECT OF EXTRACTS FROM SPICES DURING PRODUCTION OF SEMIDURABLE NATIONAL SAUSAGES","authors":"A. Kuzelov, D. Andronikov, N. Taskov, Dusica Saneva, Elenica Sofijanova","doi":"10.54865/mjas1551025k","DOIUrl":"https://doi.org/10.54865/mjas1551025k","url":null,"abstract":"In this paper are given the test results of influence of various concentrations of extracts of spices on microbiological \u0000analysis for semidurable national sausage. Examined is the impact of extract of garlic and basil at concentrations \u0000of 0.1, 0.2 and 0.3 g of extract per kg mixture. For this purpose four samples are prepared: one is a control sample \u0000without adding an extract, and the others are by adding 0.1, 0.2 and 0.3 g extract of basil and extract of garlic per \u0000kg mixture. The presence of Proteus, Clostridia, E. coli, Salmonella, Listeria monocytogenes and total number of \u0000bacteria was examined. From the beginning to the end of the examination none of the mentioned bacteria were found. \u0000Total number of bacteria was established, which are mostly bacilli. In control samples compared with the other samples \u0000during storage of the sausages, total number of bacteria was greater. The smallest total number of bacteria from \u0000all tested samples was found in the sample with the addition of 0.3 g garlic extract per kg mixture compared with \u0000basil extract which indicates a strong antibacterial effect of garlic extract. Sensory characteristics, like taste and smell \u0000are better in the sample with the addition of 0.3 g extract of basil and extract of garlic per kg mixture compared with \u0000other tested samples. Although, the samples with the addition on basil extract had better results, concentrations on \u0000garlic extract which we used, have no negative effect on taste and smell.","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"13 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-04-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73508770","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

IMPACT OF LIMING ON MICRONUTRIENTS STATUS IN MAIZE GRAIN 石灰处理对玉米籽粒微量元素状况的影响

Macedonian Journal of Animal Science Pub Date : 2015-01-01 DOI: 10.54865/mjas1552069k

V. Kovačević, I. Kádár, M. Rastija, D. Rastija, D. Iljkić

{"title":"IMPACT OF LIMING ON MICRONUTRIENTS STATUS IN MAIZE GRAIN","authors":"V. Kovačević, I. Kádár, M. Rastija, D. Rastija, D. Iljkić","doi":"10.54865/mjas1552069k","DOIUrl":"https://doi.org/10.54865/mjas1552069k","url":null,"abstract":"Soil acidity is a major yield-limiting factor for crop production. Liming is the most important and most effective practice to ameliorate soil acidity constraints for optimal crop production. However, liming can be accompanied with dramatic reduction of some nutrients intake in plants. Among widely cultivated food crops, maize plays a particularly important role. Aim of this study was testing impacts of liming with fertdolomite (24.0 % CaO + 16.0 % MgO + 3.0 % N + 2.5 % P2O5 + 3.0 % K2O) in five rates from 5 to 40 t ha (spring 2008) on micronutrient status in maize grain (the growing seasons 2010 and 2011). In general, concentrations of manganese (Mn), iron (Fe), zinc (Zn) and copper (Cu) in maize grain were very low and inadequate with aspect of animal and human feed needs. The growing season characteristics (mainly precipitation and temperature regimes) were more effective factor impact on grain micronutrient status in maize compared to liming (comparison averages values in mg kg in dry matter of all tretaments in 2010 and 2011: 20.7 and 24.7 Fe, 20.6 and 25.8 Zn, 4.77 and 7.07 Mn, 1.67 and 1.46 Cu, respcetively). As affected by liming slightly decreased concentrations of Mn and Zn, while grain-Fe and -Cu were independent on liming. By comparison the control (unlimed treatment) and averages limed treatment (2-year averages: 2010 and 2011) there found values as follows (mg kg in dry matter): 23.7 and 23.1 Fe, 23.3 and 22.5 Zn, 6.44 and 5.81 Mn, 1.55 and 1.56 Cu, respectively.","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2015-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80845517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

CHEMICAL COMPOSITION AND FATTY ACID PROFILE OF MARINATED MACKEREL (SCOMBER SCOMBRUS) DURING PROCESSING AND STORAGE 卤化鲭鱼加工和贮存过程中的化学成分和脂肪酸谱

Macedonian Journal of Animal Science Pub Date : 2015-01-01 DOI: 10.54865/mjas1552075z

G. Zhelyazkov, T. Popova, D. Stratev

引用次数: 3

EFFECT OF TRADITIONAL AND OHMIC HEATING ON FAT STABILITY OF PUFA-FORTIFIED COOKED SAUSAGES 传统加热和欧姆加热对pufa强化熟香肠脂肪稳定性的影响

Macedonian Journal of Animal Science Pub Date : 2015-01-01 DOI: 10.54865/mjas1552107p

S. Patyukov, N. Pacinovski

引用次数: 2

FIRST RECORD OF COMMON BREAM, ABRAMIS BRAMA (LINNAEUS, 1758), INTRODUCED TO THE VARDAR RIVER BASIN, REPUBLIC OF MACEDONIA 最早记录的鲷鱼，abramis brama (linnaeus, 1758)，引进马其顿共和国瓦尔达尔河流域

Macedonian Journal of Animal Science Pub Date : 2015-01-01 DOI: 10.54865/mjas1552113k

V. Kostov, R. Nastova, N. Gjorgjovska, I. Ušlinovska, J. Arsovska, M. Ristovska

引用次数: 1

SIMPLIFICATION OF A4 TO AC4 METHOD OF TEST DAY YIELD OF EAST FRIESIAN SHEEP IN MACEDONIA 马其顿东弗里西亚羊试验日产量a4 - ac4方法的简化

Macedonian Journal of Animal Science Pub Date : 2015-01-01 DOI: 10.54865/mjas1552051p

N. Pacinovski, V. Džabirski, K. Porcu, G. Dimov, G. Cilev, Z. Antunović, G. Trajkovski

引用次数: 1

BODY GROWTH OF GOAT KIDS IN ORGANIC FARMING 有机农业中山羊幼童的身体发育

Macedonian Journal of Animal Science Pub Date : 2015-01-01 DOI: 10.54865/mjas1552059a

Z. Antunović, J. Novoselec, Ž. Klir

引用次数: 1

RHEOMETRIC INVESTIGATIONS OF BEEF MUSCLE TISSUE IN DIFFERENT PERIODS OF AUTOLYSIS 不同自溶时期牛肉肌肉组织流变学研究

Macedonian Journal of Animal Science Pub Date : 2015-01-01 DOI: 10.54865/mjas1552101s

O. Savinok

引用次数: 0

HEAD RICE YIELD OF SOME DOMESTIC AND FOREIGN RICE VARIETIES (ORYZA SATIVA L.) GROWN IN THE REPUBLIC OF MACEDONIA 部分国内外水稻品种(oryza sativa l .)的抽穗稻产量生长在马其顿共和国

Macedonian Journal of Animal Science Pub Date : 2015-01-01 DOI: 10.54865/mjas1552089a

Danica Andreevska, Dobre Andov, M. Menkovska, E. Simeonovska, Trajče Dimitrovski

引用次数: 1