Mirjana Hruškar

University of Zagreb

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Nada Vahčić

University of Zagreb

Marina Krpan

University of Zagreb

Ksenija Marković

Maize Research Institute Zemun Polje

DĆ

Duška Ćurić

University of Zagreb

NČ

Nikolina Čukelj

University of Zagreb

Dubravka Novotni

University of Zagreb

Bojana Voučko

University of Zagreb

GŠ

Goran Šarić

Karlovac University of Applied Sciences

Saša Drakula

University of Zagreb

Nina Bilandžić

Croatian Veterinary Institute

Cooperative Institutions

University of Zagreb

University of Osijek

University of Novi Sad

Institute of Food Science and Technology

Agricultural Institute Osijek

Croatian Veterinary Institute

University of Belgrade

Pokrajinski Sekretarijat za Nauku i Tehnološki Razvoj

Latvia University of Life Sciences and Technologies

Institute of Agriculture and Tourism

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Influence of enzymatic treatment and cryo-milling of buckwheat hulls on fibre solubility, free phenolic compounds and antioxidant capacity

Saša Drakula Ana-Marija Prodanović Valentina Tokić Viktorija Rnjak Bojana Voučko

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Comparison of Sensory Properties, Shelf-Life and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures

DOAJ (DOAJ: Directory of Open Access Journals) (2014)

Jadranka Frece Dragan Kovačević Snježana Kazazić Jasna Mrvčić Nada Vahčić

Summary The aim of this research is to use isolated and characterized autochthonous functional starter cultures from traditional Croatian dry sausages and to evaluate their capacity for industrial production of five sausages (^ajna sausage, Zimska sausage, Be~ka sausage, Srijemska sausage and Slavonski kulen). These defined autochthonous functional starter cultures (combination of Lactobacillus and Staphylococcus strains) were used to produce five different industrial sausages which were compared by a panel. The viability of introduced autochthonous Lactobacillus and Staphylococcus strains and their effect on the final product characteristics, namely microbiological, physicochemical and sensory properties were monitored. The obtained results indicate that autochthonous starter cultures survived industrial production of sausages and can be used for production of sausages under controlled conditions. Autochthonous starter cultures obtained better results in the organoleptic evaluation, microbial safety and prolonged shelf-life in comparison with commercial starter cultures.

Starter

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The aroma of the probiotic yogurts with and without supplements

Mirjana Hruškar Ivana Bucak Nada Vahčić

Svrha ovog rada je istražiti promjene do kojih dolazi tijekom cuvanja nekih probiotickih mlijecnih proizvoda, a ovisno o trajanju i temperaturi skladistenja. U radu je ispitivan udjel komponenata arome uzoraka probiotickih jogurta tijekom skladistenja pri + 4°C i + 20°C. Određivani su acetaldehid, diacetil, etanol te mlijecna, limunska i octena kiselina, a analize su vrsene pocevsi od 0-tog dana, svaki peti dan tijekom 20 dana. Acetaldehid, etanol, te mlijecna, limunska i octena kiselina određeni su enzimskim metodama, a diacetil kolorimetrijski. Rezultati pokazuju da se udjel acetaldehida smanjuje tijekom skladistenja pri cemu je pad koncentracije brži pri + 20°C. S druge strane koncentracije diacetila, etanola i octene kiseline rastu tijekom skladistenja na obje temperaturne razine. Koncentracija mlijecne kiseline tijekom skladistenja raste pri obje temperature, te nakon 20 dana skladistenja poraste dvostruko. Isto tako se i koncentracija limunske kiseline udvostrucuje tijekom skladistenja. Porast svih određivanih organskih kiselina nesto je veci pri visoj temperaturi skladistenja.

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Novel foods in Croatia - laws and regulations

Nada Vahčić Mirjana Hruškar

Several international organizations as WHO, OECD, FAO, ILSI and Commission of the European Communities have addressed from 1991 until 1997 the issues associated with the safety assessment of novel foods and, in the present context, genetically modified plants and micro-organisms. It is generally agreed that such an assessment requires an integrate and stepwise, case-by-case approach and some authorities have developed decision trees to assist in determining the extend of testing required in specific cases. The Novel Food Regulation (European Parliament and Council Regulation 258/97) lays down detailed rules for the authorisation of novel foods and novel food ingredients. It defines novel foods as foods and food ingredients that were not used to a significant degree in the EU before May 15, 1997, which fall into following specific categories: containing or consisting of GMOs, or produced from but not containing GMOs, with a new intentionally modified primary molecular structure, or consisting of or isolated from plants or animals, except for foods and food ingredients obtained by traditional propagating or breeding practices with a history of safe use, or to which a production process not currently used has been applied, where the process changes the composition or structure of the food or food ingredient significantly. Companies that want to place a novel food on the European Union (EU) market need to submit their application in accordance with Commission Recommendation 97/618/EC that concerns the scientific information and the safety assessment report required. By April 2002 six non-GM novel foods were approved to be commercialised in the EU. In Croatia the question of novel foods, novel food control and genetically modified food and feed are the current major problem not solved. There was no relevant laws, regulations or rules to ensure adequate safeguards are put in place to ensure that the consumer remains protected. This review deals with the question, what the government and responsible ministry are doing to ensure safety in this moment and in the future.

European commission

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Likopen u rajčici-svojstva, stabilnost i značaj u prehrani

Ksenija Marković Mirjana Hruškar Nada Vahčić

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Konzentrationen von Tetrazyklinen im Fleisch und in Fleischerzeugnissen

MESO: Prvi hrvatski časopis o mesu (2018)

Nina Bilandžić Božica Solomun Kolanović Ivana Varenina Ines Varga Marina Krpan

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Dietary exposure of the adult Croatian population to meat, liver and meat products from the Croatian market: Health risk assessment

Journal of Food Composition and Analysis (2020)

Nina Bilandžić Marija Sedak Bruno Čalopek Mаја Đokić Ivana Varenina

Croatian

Processed meat

Red meat

Food Products

10.1016/j.jfca.2020.103672

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Alteration of phenolics and antioxidant capacity of gluten-free bread by yellow pea flour addition and sourdough fermentation

Food Bioscience (2021)

Saša Drakula Dubravka Novotni Nikolina Čukelj Bojana Voučko Marina Krpan

Lactobacillus brevis

Protocatechuic acid

Vanillic acid

10.1016/j.fbio.2021.101424

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Sensory profile of plum nectars.

Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam (2012)

Mirjana Hruškar Branka Levaj Danijela Bursać Kovačević S. Kic ́anovic ́Suzana Rimac Brnčić

Nectars are beverages formulated with the juice or pulp of one or more fruits, with addition of water and sugar in various proportions depending on local taste, government standards, pH, and fruit composition of the variety used. Recently, the market for such products has greatly expanded. Consumers are looking even more for food with pleasant characteristics in terms of flavor, appearance and aroma. In this study, plum nectar samples, prepared by various recipes, were sensory evaluated to describe and compare its sensory characteristics. Plum (Prunus domestica L.) fruit was used to produce cloudy juice with small scale laboratory equipment. Before pressing on hydraulic press, fruits were depitted and chopped and treated with maceration enzymes at 48 oC during 2 hours. After pressing, cloudy juice was pasteurized and used to produce plum nectars formulated to 12 % Brix with various contents of fruit (30 % or 60 %), with sucrose or fructose and addition of citric or malic acid. All prepared nectars were sensory evaluated by quantitative descriptive analysis (QDA). A research using different nectars showed significantly better overall acceptance for a products formulated with 60 % as compared to those produced with 30 % of fruit content (p<0.05). The sensory acceptance of nectars was not significantly affected by adding of different sugars or acids (p<0.05). Without influence of fruit content, sugar or acid addition, sensory attributes of after taste, tartness and off flavour were not expressed. Nectar with 60 % of fruit content, added sucrose and citric acid was evaluated as the most drinkable with high scores for all desirable attributes. The least accepted nectar was one with fruit content of 30 %, added fructose and mallic acid. Thus, some products presented good sensory acceptance suggesting commercial potential.

Sensory Analysis

Quantitative Descriptive Analysis

Sweetness

Flavour

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Changes of antioxidant activity in honey after heat treatment

Czech Journal of Food Sciences (2013)

Goran Šarić Ksenija Marković Darija Vukičević Ena Lež Mirjana Hruškar

We determined how the antioxidant activity and total phenolic content of honey changed after being subjected to a high temperature. Antioxidant activity was determined using two methods - FRAP (ferric reducing antioxidant power) and DPPH (1,1-diphenyl-2-picrylhydrazyl) assays. Total phenolic content was determined by modified Folin-Ciocalteu method. The research was conducted on 31 samples of acacia honey and 8 samples of chestnut honey. All measurements were done at two temperatures - at 23°C (room temperature) and after 5 min of heating at 95°C. The obtained results show uneven changes of antioxidant activity and total phenolic content among individual samples, i.e. in some samples antioxidant activity decreased after heating, while in others it increased. The same applies to the total phenolic content. Statistical analysis of the results (t-test) showed no statistically significant differences between the results measured at two different temperatures (P > 0.05) in all three methods used, and in both types of honey. The only statistically significant difference (P < 0.05) was observed when using DPPH method in acacia honey.

Statistical Analysis

10.17221/509/2012-cjfs

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Citations (41)