The aim of this study was to evaluate the effects of rosemary extract on the stabilisation of sunflower oil and the reduction of acrylamide formation in potato during deep-fat frying. The synthetic antioxidants butylated hydroxyanisole, tertiary butylhydroquinone, and tocopherols served as positive controls. The order of effectiveness for inhibition of sunflower oil degradation and reduction of acrylamide formation in deep-fried potato was: rosemary extract ) tocopherols ) tertiary butylhydroquinone ) butylated hydroxyanisole ) control (P ( 0.05). Total polar compounds, free fatty acid and acrylamide levels were significantly correlated with frying time (P ( 0.05). The acrylamide formation in fried potatoes was significantly correlated with the formation of total polar compounds (P ( 0.05) in the frying oil during the frying process.
COBISS.SI-ID: 4313976
One of the main problems during peach and nectarine cold storage is the associated chilling injuries, which can include woolliness, mealiness, leatheriness, flesh browning, internal reddening, and flesh or pit cavities. Woolliness is one form of chilling injury. It manifests as a lack of juiciness and a dry ‘woolly’ texture of the fruit flesh. Its occurrence is correlated with pectin metabolism and is controlled directly or indirectly by the pectolytic enzymes (i.e., polygalacturonase, pectin esterase, cellulase, lipoxygenase). In this paper the role of pectin metabolism, temperature and postharvest treatments on occurrence of woolliness is discussed.
COBISS.SI-ID: 4442232
The fatty-acid contents of five chicory cultivars commonly produced in Slovenia ('Treviso', 'Verona', 'Castelfranco', and autochthonous 'Anivip' and 'Monivip') were investigated. Mineral and organic fertilisers were used to produce the leaf mass for analysis. Hydroponic forcing of developed chicory roots was performed in three nutrient solutions with nitrogen, phosphorus and/or potassium at three different concentrations. The fatty-acid analysis with gas chromatography (GC) revealed the contents of the C 16:0, C 18:0, C 18:1, C 18:2, C 18:3 and C 20:0 fatty acids. The total fatty-acid content of the chicory produced by conventional and organic practices ranged from 170 to 500 mg/100 g fresh weight, and of the hydroponically forced chicons, from 60 to 160 mg/100 g fresh weight. The highest fatty-acid content for both the chicory and chicons was α-linolenic acid (≤63%), followed by linoleic (≤45%) and palmitic (≤24%) acids. The n-6/n-3 ratio was (1.0 for most of the samples.
COBISS.SI-ID: 4459128
Krvavica is a popular cooked blood sausage that is produced practically everywhere in Slovenia. The aim of this study was to investigate the main characteristics of krvavica produced by different manufacturers across seven informal regions of Slovenia. Products from 45 producers (households, workshops or plants) were analysed for pH, chemical composition, as well as for their sensory parameters, according to assessments of four profiles: appearance, texture in fingers or mouth, smell and flavour. An average Slovenian krvavica is marked by the smell and flavour of blood, pepper, marjoram, peppermint, barley, roast meat, onion, rice and millet, and rarely by the expressed scent and flavour of cloves, cinnamon, buckwheat, allspice and laurel. Three types of krvavica can be distinguish that are specifically defined by their sensory attributes, including for buckwheat flavour/ smell and millet flavour on the one hand, and sweetness, colour, crumbly, and odd and cinnamon flavours on the other.
COBISS.SI-ID: 4080248
The effects of pig breed (Large White and Landrace) in combination with muscle type (M. semimembranosus and M. longissimus dorsi) on T45min, T24h, pH45min, pH24h, colour (CIEL*a*b* values), water-holding capacity (WHC) and moisture, protein, total fat and total ash content were investigated. Interaction effect between breed and muscle was not found (p)0.05) for any parameter. The T45min, T24h, pH45min, and WHC were influenced by the muscle, whereas T24h was also influenced by the breed. The pH45min was higher (p(0.01) and water-holding capacity was better (p(0.001) in M. semimembranosus muscle than in M. longissimus dorsi muscle. Based on the criteria for CIEL* and WHC, pork meat was classified into seven technological quality classes. The percentages of pale and exudative, reddish-pink and exudative, and reddish-pink and non-exudative pork were 23.5, 26.5, and 27.7%, respectively. Composition was in the characteristic range for modern lean pigs.
COBISS.SI-ID: 4367480