Abstract

The enormous increase in the population on Earth requires the production of a large amount of food needed to feed the population. Meeting the need for meat and protein requires a significant increase in the number of animals from which meat is produced. Predictions say that world meat production will double by 2050. However, such a trend is considered unsustainable due to the negative impact on the environment. Industrial animal farming is under heavy scrutiny for its impact on the environment, public health and animal welfare. In order to reduce this negative impact, in the global movement to search for other sources of protein, the so-called. meat analogues, science, production and political structures became involved. The biggest challenge for science and profession is to develop meat analogs that have similar nutritional and sensory properties as traditional meat. In addition to plant proteins, cultured meat ("in vitro cultures of cells or tissues"), modified meat ("genetically modified organisms") and proteins extracted from biomass obtained by growing single-celled organisms (bacteria, fungi, microalgae and yeasts) have a great chance of becoming a substitute for meat in the near future. Cultured meat is meat grown in vitro from animal cells. Cells are taken from a living animal by biopsy and placed in a cultivator where they are replicated. Muscle and fat tissue are formed from these cells, which are later processed into meat products. In this way, it is possible to produce meat without slaughtering animals.
The aim of the authors of this paper is to present cultured meat from several aspects, including issues related to possible benefits for the environment, consumer perception, establishing and complying with regulations, etc. To achieve this, the authors analyzed the latest available literature on this topic. According to the analyzed works, it is necessary to increase the production of meat analogues and thereby reduce the environmental and health problems related to meat consumption.
The development of alternative proteins (cultured meat, vegetable proteins and microproteins) increases the optimism of all those who want to reduce industrial animal husbandry. However, consumers' attitudes towards this issue are still not completely clear. Without changing consumer attitudes about cultured meat, the results achieved during scientific research will not result in the development of new protein products.

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Abstract

Fourier transform infrared spectroscopy (FTIR) is a method that identifies functional groups and the structure of different molecules. The IR spectrum is an image of the absorbed light, as a function of wavelength. It usually contains a large number of peaks. The ATR technique is one of the most commonly used techniques in infrared spectroscopy. Infrared spectroscopy (IR) enables the identification of proteins (gluten) based on the position and therefore the aim of this work is to determine the presence of gluten in different food products as soon as possible. The IR spectrum of molecules from wheat flour samples, gluten-free flour and food product purchased on the market of the territory of the Republic of Srpska/Bosnia and Herzegovina. Samples were recorded in solid state, on an Agilent Cary 630 FTIR instrument, in the range of 4000 to 650 cm-1. Spectra were processed in Agilent MicroLab software. Using the GRAMS/AI software, the samples are presented at the dependence of the wave number and transmittance. Based on the recorded spectra, it can be seen that the functional groups absorbed at approximately the same frequency, regardless of the samples in which they are located. On the wave number 1641 cm-1 (amide I) the peak area in wheat flour is Xav=1248.33 (SD=73.29, CV=5.87%), in gluten-free flour Xav=729.03 (SD=33.98, CV=4.66%) and in food product Xav=715.16 (SD=78.29, CV=10.95%). Considering that the number of people who are allergic to gluten is increasing every day, this method can quickly and easily identify gluten in food products.

Abstract

The pursuit of faster industrial development and poverty reduction in the world, on the one hand, and the fear of exploiting natural resources and endangering the planet Earth, on the other hand, have influenced the emergence of more ideas on how to harmonize these processes. One of globally accepted the solutions is summarized in a process defined as sustainable development. Sustainable development has become an imperative for most human activities. The formal form of the process was given in the 2030 Agenda for Sustainable Development, which was adopted by all members of the United Nations in 2015. 17 goals have been set, which need to be reached by 2030.
International ISO standards affect the organization and efficiency of processes in production and service organizations. Several ISO standards contain requirements that are compatible with the goals of sustainable development. Since the same or similar indicators are used, the question arises to what extent implementation ISO standards contributes to the achievement of sustainable development goals.
Based on data on the number of organizations in 10 Balkan countries, which in the period 2007-2019 certified ISO standards, the authors analyzed the contribution of the application of standards ISO 9001, ISO 14001, ISO 22000, ISO 13485 to achieving the goals of sustainable development (SDG Index). ISO data, United Nations - Department of Economic and Social Affairs data and data from other relevant sources were used during the analysis. Based on the above data using statistical techniques to investigate the links between variables, the impact of the number of applied certified standards (4 ISO standards) and indicators for monitoring the progress of sustainable development through the achievement of goal 3 (good health and well-being - 15 indicators), of goal 9 infrastructure - 9 indicators) and of goal 13 (climate change prevention - 3 indicators) of sustainable development was determined in 10 Balkan countries.

Abstract

Heating during canning of food causes loss of sensory properties and nutritional quality of the product. Manufacturers want to apply processes that can simultaneously reduce the microbiological load and maintain the quality of food products. These processes are known as mild or alternative food processing processes. This paper provides an overview of modern research related to the development and application of new canning technologies during industrial food processing. In addition, the possibilities of their application in the future for commercial use in industrial conditions are analyzed.

Abstract

Tokom prerade u mesu se odvijaju brojni procesi. Oni mogu imati pozitivan ili negativan uticaj na svojstva sirovine i gotovih proizvoda. Cilj ovog rada je utvrđivanje uticaja vrste mesa (meso od ovaca i kokošaka) i temperature dimljenja (toplo ili hladno dimnjenje) na sadržaj policikličnih aromatskih ugljovodonika (PAH-ova) u proizvodima od mesa. U radu su analizirane četiri eksperimentalne grupe uzoraka za svaku od ispitivanih vrsta sirovina. Tokom eksperimenta varirani su sljedeći parametri procesa obrade: temperatura (55-70oC), vrijeme (90-360 min) i relativna vlažnost (74-86%).
Metoda gasne hromatografije sa masenim detektorom (GC/MS) korištena je za određivanje sadržaja 13 PAH-ova u proizvodima od mesa. Bez obzira na temperaturu dimljenja, u gotovim proizvodima od mesa ovaca utvrđeno je prisustvo sljedećih PAH-ova: Acenaftilen (Acy), Fluoren (Fln), Fenantren (Phe), Antracen (Ant) i Piren (Pyr), dok je u proizvodima od mesa kokošaka utvrđeno je prisustvo: Fenantrena (Phe), Antracena (Ant) i Pirena (Pyr). Sadržaj ostalih određivanih PAH-ova bio je ispod granice detekcije (<1,50 µg/kg). Rezultati su prikazani kao sadržaj ukupnih PAH-ova, sadržaj ukupnih HMW PAH-ova, sadržaj ukupnih netoksičnih PAH-ova. U analiziranim proizvodima nije utvrđeno prisustvo PAH-ova iz grupe genotoksičnih PAH8.
Analizom je utvrđen statistički značaj temperature obrade na sadržaj 5 PAH-ova u gotovim proizvodima bez obzira na vrstu mesa (p<0.05) i statistički značajan uticaj vrste mesa bez obzira na temperaturu primijenjenu tokom dimljenja mesa (p<0.05).

Abstract

Intensity of changes during the freezing storage frozen foods, depends on several factors. Changes of foods during freezing and thawing can be rapid determined by scanning calorimetry (DSC). The aim of this study was to test the influence of scanning rate on the thermal properties of previously heat-treated food products (boiled apple), using the differential scanning calorimetry method. By increasing the scanning rate, a significant change (p<0.05) Tcon from -14,20 °C (rate 5 °C/min) to -15.57 °C (rate 15 °C/min) and Tcend (from -17.53 °C to -22.90 °C) were determined, and ΔTc increased from 3.33 °C to 7.33 °C. At the same time, the width of the melting temperature interval (ΔTm) increased from 7.80 °C to 12.87 °C. The glass transition temperature (Tgmid) ranged from -7.15 ° C (rate 5 °C/min) to -6.60 ° C (rate 15 °C/min). Based on the obtained results, it was found that the scanning rate during the DSC determination statistically significant (p<0.05) influenced the measured values of the thermal properties of the tested heat-treated apple samples.

Abstract

Abstract: Gliadins are gluten protein fractions from flour, which are soluble in aqueous alcohol. Due to their good nutritional composition, gliadins are important in humans' nutrition. However, in a number of people, negative effects of gliadins on people's health have been observed (celiac disease, wheat-dependent exercise-induced anaphylaxis and baker's asthma). There is a need for fast and effective methods for identification of gliadins in food products, which was the aim of the research presented in this paper. Gliadin proteins were extracted from flour samples with 1-propanol (concentrations of 50%, 60% and 70% v/v). During proteins separation (using HPLC Agilent Technologies 1260 Infinity) column C3 was heated to different temperatures (40 °C, 45 °C and 50 °C). When proteins were extracted with 50% (v/v) 1-propanol, the highest number of peak proteins was detected by chromatographic separation at a column temperature of 40 °C (25) and the smallest at a temperature of 50 °C (17). When solvents 60% (v/v) or 70% (v/v) 1-propanol were used for extraction, the highest number of proteins were obtained at 45 °C (22) and 50 °C (23). Under these conditions, the smallest number of peaks is registered at 40 °C (14) and 45 °C (17).

Abstract

Sažetak: Tokom smrzavanja i skladištenja hrane u smrznutom stanju dešavaju se različite promjene. Vrsta i intenzitet promjena zavise od različitih faktora. Diferencijalna skenirajuća kalorimetrija (DSC) omogućava brzo određivanje termo-fizičkih svojstava koja opisuju promjenu stanja prehrambenih proizvoda tokom smrzavanja i odmrzavanja. Cilj ovog rada je bio da se korištenjem diferencijalne skenirajuće kalorimetrije ispita uticaj brzine skeniranja na toplotna svojstva voća i povrća (jabuka, krompir i mrkva). Pri brzini skeniranja od 10 °C/min ustanovljene su statistički značajne razlike (p<0,05) između vrijednosti toplotnih svojstava ispitivanih uzoraka voća i povrća. Temperatura staklastog prelaza (Tg), pri brzini 10 °C/min, je iznosila -9,20 ºC za jabuku, -5,67 ºC za krompir i -8,23 ºC za mrkvu. Kod uzorka svježeg krompira povećanjem brzine hlađenja ustanovljena je značajna promjena (p<0,05) entalpije kristalizacije (ΔHc) od -195,77 J/g (brzina 5°C/min) do -234,07 J/g (brzina 15°C/min). Tokom fazne promjene topljenja u uzorcima svježeg krompira sa povećanjem brzine zagrijavanja od 5 do 15°C/min ustanovljeno je značajno povećanje vrijednosti entalpije topljenja (ΔHm), i to od 192,90 J/g do 238,27 J/g. Kod istog uzorka promjenom brzine zagrijavanja od 5 do 15°C/min došlo je do statistički značajanog povećanja (p<0,05) temperature pika krive topljenja (Tm), kao i do povećanja temperature završetka fazne promjene topljenja (Tmend).

Abstract: During the freezing and storage of food in frozen state, different changes occur. The type and intensity of changes depend on different factors. Differential Scanning Calorimetry (DSC) enables rapid determination of thermo-physical properties that describe state changes of food products during freezing and thawing. The aim of this study was to test the influence of scanning rate on the thermal properties of fruits and vegetables (apple, potato and carrot), using the differential scanning calorimetry method. For the scanning rate 10 °C/min, statistically significant differences (p<0.05) were found between the values of thermal properties of the tested fruits and vegetables samples. The glass transition temperature (Tg) for the rate 10 °C/min was -9.20 ºC for apple, -5.67 ºC for potato and -8.23 ºC for carrot. In the fresh potato sample by increasing the cooling rate, a significant change (p<0.05) of the crystallization enthalpy (ΔHc) from -195.77 J/g (rate 5 °C/min) to -234.07 J/g (rate 15 °C/min) was established. During the melting phase change in fresh potato samples, with increasing the heating rate from 5 to 15 °C/min a significant increase of the melting enthalpy (ΔHm) was observed, from 192.90 J/g to 238.27 J/g. In the same sample, the change in the heating rate from 5 to 15 °C/min resulted in a statistically significant increase (p<0.05) of the peak melting temperature (Tm), as well as the increase of the end melting temperature (Tmend).