II International Congress Food Technology, Quality ...

University of Novi Sad

INSTITUTE OF FOOD TECHNOLOGY IN NOVI SAD

II International Congress Food Technology, Quality and Safety

PROCEEDINGS

ISBN 978-86-7994-043-8 II INTERNATIONAL CONGRESS “FOOD TECHNOLOGY, QUALITY AND SAFETY”, NOVI SAD 2014, SERBIA

Publisher University of Novi Sad Institute of Food Technology Bulevar cara Lazara 1. 21000 Novi Sad Main editor Dr Jovanka Lević Editors Dr Tea Brlek Dr Milica Pojić Abstract/Paper Review All abstracts and papers are reviewed by International Scientific Committee and competent researchers Technical editor Bojana Kokić Cover Boris Bartula, BIS, Novi Sad, Serbia Printed by “Futura” – Novi Sad, Serbia Number of copies 350 copies

Organization of Symposium: INSTITUTE OF FOOD TECHNOLOGY, University of Novi Sad, Serbia

Symposium is supported by: Ministry of Education, Science and Technological Development of the Republic of Serbia Belgrade Provincial Secretariat for Science and Technological Development - Novi Sad Ministry of Agriculture and Environmental Protection of the Republic of Serbia - Belgrade Provincial Secretariat of Agriculture, Water Economy and Forestry - Novi Sad ISEKI Food association EFFoST – The European Federation of Food Science & Technology

INTERNATIONAL SCIENTIFIC COMMITTEE Jovanka Lević, Institute of Food Technology, Chairman, University of Novi Sad Viktor Nedović, Faculty of Agriculture, University of Belgrade, Serbia Dietrich Knorr, Berlin University of Technology, Germany Nastasia Belc, The National R&D Institute for Food Bioresources Bucharest, Romania Paola Pittia, Dipartimento di Scienze degli Alimenti University of Teramo, Italy Brian Mckenna, University College Dublin, Ireland Marco dalla Rosa, Alma Mater Studiorum University of Bologna, Italy Yrjö Roos, University College Cork, Ireland Gerhard Schleining, Boku – University of Natural Resources and Life Sciences, Austria Živko Nikolov, Department of Biological & Agricultural Engineering, Texas A&M University, USA Jana Hajslova, Institute of Chemical Technology, Czech Republic Francesco Capozzi, Faculty of Agriculture, University of Bologna, Italy Bogdan Yegorov, Odessa National Academy of Food Technologies, Ukraine Gustavo V. Barbosa- Cánovas, Washington State University, USA Cristina Silvа, Catholic University of Portugal, Portugal Eleonore Winkelhausen, Faculty of Technology and Metallurgy, University of Skopje, Macedonia Ewa Rambialkowska, Faculty of Human Nutrition and Consumer Science, Poland Alan Kondjoyan, QuaPA, INRA, France Huub Lelieveld, EFFoST, The Netherlands Zala Jenko Pražnikar, Faculty of Health Sciences, University of Primorska, Slovenia Peter Raspor, Faculty of Health Sciences, University of Primorska, Slovenia Dolores O'Riordan, University College Dublin, Ireland Radoslav Grujić, Faculty of Technology, University of East Sarajevo, BIH Republic of Srpska Draženka Komes, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia Miomir Jovanović, Biotechnical Faculty, University of Montenegro, Montenegro Željko Knez, Faculty of Chemistry and Chemical Engineering, University of Maribor, Slovenia Mladen Brnčić, Department of Process Engineering, Faculty of Food Technology and Biotechnology, Croatia Costas Biliaderis, Food Science and Technology, Aristotle University of Thessaloniki, Greece Sonja Smole Možina, Biotechnical Faculty, University of Ljubljana, Slovenia Božidar Žlender, University of Ljubljana, Department of Food Science and Technology, Slovenia Klaus Hadwiger, Universitz of Hohenheim, Germany Ana Belščak-Cvitanović, Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia Tanja Petrović, Faculty of Agricuture, University of Belgrade, Serbia Dragan Kovačević, University of Osijek, Faculty of Food Technology, Croatia Andras Sebok, Campden BRI, Hungary

Harris Lazarides, Food Science and Technology, Aristotle University of Thessaloniki, Greece Aleksandra Martinović, Food Safety at Biotechnical Faculty, University of Montenegro, Montenegro Angel Angelov, Head of Center of Food Quality and Safety, University of Food Technologies, Bulgaria Brian Gibson, Technical Research Centre of Finland VTT, Finland Mirjana Pešić, Faculty of Agricuture, University of Belgrade, Serbia Fani Mantzouridou, Aristotle University of Thessaloniki, Greece Diego Moreno-Fernández, Food Science & Technology Department, University of Murcia, Spain Mia Eeckhout, Department of Applied biosciences, Ghent University, Holland Susanne Braun, Life Science Center, University Hohenheim, Germany Vesna Tumbas, Faculty of Technology, University of Novi Sad, Serbia Dragana Miladinović, Instutut of Field and Vegetable Crops, Serbia Vesna Matekalo-Sverak, Institute of Meat Hygiene and Technology, Serbia Spasenija Milanović, Faculty of Technology, University of Novi Sad, Serbia Branko Bugarski, Faculty of Technology and Metallurgy, University of Belgrade, Serbia Milica Radosavljević, Maize Research Institute Zemun Polje, Serbia Branka Pilić, Faculty of Technology, University of Novi Sad, Serbia Marija Bodroža-Solarov, Institute of Food Technology, University of Novi Sad, Serbia Đorđe Psodorov, Institute of Food Technology, University of Novi Sad, Serbia Mladenka Pestorić, Institute of Food Technology, University of Novi Sad, Serbia Milica Pojić, Institute of Food Technology, University of Novi Sad, Serbia Olivera Šimurina, Institute of Food Technology, University of Novi Sad, Serbia Pavle Jovanov, Institute of Food Technology, University of Novi Sad, Serbia Marijana Sakač, Institute of Food Technology, University of Novi Sad, Serbia Đorđe Okanović, Institute of Food Technology, University of Novi Sad, Serbia Rada Jevtić-Mučibabić, Institute of Food Technology, University of Novi Sad, Serbia Predrag Ikonić, Institute of Food Technology, University of Novi Sad, Serbia Zvonko Nježić, Institute of Food Technology, University of Novi Sad, Serbia Žarko Kevrešan, Institute of Food Technology, University of Novi Sad, Serbia Aleksandra Mišan, Institute of Food Technology, University of Novi Sad, Serbia Tanja Tasić, Institute of Food Technology, University of Novi Sad, Serbia Tea Brlek, Institute of Food Technology, University of Novi Sad, Serbia Anamarija Mandić, Institute of Food Technology, University of Novi Sad, Serbia Miroslav Hadnađev, Institute of Food Technology, University of Novi Sad, Serbia Tamara Dapčević Hadnađev, Institute of Food Technology, University of Novi Sad, Serbia Bojana Filipčev, Institute of Food Technology, University of Novi Sad, Serbia Dragan Živančev, Institute of Food Technology, University of Novi Sad, Serbia Nebojša Ilić, Institute of Food Technology, University of Novi Sad, Serbia Jelena Filipović, Institute of Food Technology, University of Novi Sad, Serbia Aleksandra Torbica, Institute of Food Technology, University of Novi Sad, Serbia

HONORARY BOARD Prof. dr Milica Petrović, dean, Faculty of Agriculture Zemun, University of Belgrade, Serbia Prof. dr Milan Popović, dean, Faculty of Agriculture, University of Novi Sad, Serbia Prof. dr Zoltan Zavargo, dean, Faculty of Technology, University of Novi Sad, Serbia Prof. dr Bojana Obradović, dean, Technology and Metallurgy Faculty, University of Novi Sad, Serbia Prof. dr Miroslav Ćirković, director, Scientific Veterinary Institute Novi Sad, Serbia Prof. dr. Ćemal Dolićanin, rector, State University of Novi Pazar, Serbia Dr Petar Kljaić, director, Institute of Pesticides and Environmental Protection, Belgrade, Serbia Dr Vesna Matekalo-Sverak, Institute of Meat Hygiene and Technology, Novi Sad, Serbia Dr Jegor Miladinović, Institute of Field and Vegetable Crops, Novi Sad, Serbia Dr Jelena Begović, director, Institute of Molecular Genetics and Genetic Engineering, Belgrade, Serbia Prof. dr Vladeta Stevović, dean, Faculty of Agronomy Čačak, University of Kragujevac, Serbia Prof.dr Neda Mimica Dukić, dean, Faculty of Sciences, University of Novi Sad, Serbia

ORGANIZING BOARD OF SYMPOSIUM President: Dr Milica Pojić, University of Novi Sad, Institute of Food Technology, Serbia

Members: Tea Brlek, Institute of Food Technology, University of Novi Sad, Serbia Đorđe Okanović, Institute of Food Technology, University of Novi Sad, Serbia Olivera Šimurina, Institute of Food Technology, University of Novi Sad, Serbia Predrag Ikonić, Institute of Food Technology, University of Novi Sad, Serbia Aleksandra Novaković, Institute of Food Technology, University of Novi Sad, Serbia Dubravka Jambrec, Institute of Food Technology, University of Novi Sad, Serbia Jelena Tomić, Institute of Food Technology, University of Novi Sad, Serbia Nataša Nedeljković, Institute of Food Technology, University of Novi Sad, Serbia Tamara Dapčević - Hadnađev, Institute of Food Technology, University of Novi Sad, Serbia Miroslav Hadnađev, Institute of Food Technology, University of Novi Sad, Serbia Bojana Šarić, Institute of Food Technology, University of Novi Sad, Serbia Miona Belović, Institute of Food Technology, University of Novi Sad, Serbia Jovana Đisalov, Institute of Food Technology, University of Novi Sad, Serbia

EXECUTIVE COMMITTEE Dr Jovanka Lević, Institute of Food Technology, University of Novi Sad, Serbia Prof. Dr Viktor Nedović, Faculty of Agriculture, University of Belgrade, Serbia Dr Marija Bodroža-Solarov, Institute of Food Technology, University of Novi Sad, Serbia Dr Milica Pojić, Institute of Food Technology, University of Novi Sad, Serbia Dr Tea Brlek, Institute of Food Technology, University of Novi Sad, Serbia MSc Bojana Kokić, Institute of Food Technology, University of Novi Sad, Serbia

CONTENT INFLUENCE OF GOJI BERRY, PUMPKIN POWDER AND ROSE PETAL EXTRACT ON THE QUALITY OF COOKED SAUSAGES WITH REDUCED NITRITE CONTENT Dessislava Vlahova-Vangelova, Dessislav Balev, Stefan Dragoev, Boris Kapitanski, Kiril Mihalev, Toni Doncheva DETECTION OF HEPATITIS A VIRUS RNA IN SLICED HAM Branko Velebit, Dragoslava Radin IMPROVEMENT OF THE FREEZING PROCESS OF SPINACH BY USING CRYOPROTECTANTS MishelaTemkov, Elena Velickova, Eleonora Winkelhausen THE INFLUENCE OF VACUUM PACKAGING AND STORAGE ON LIPID OXIDATION IN TRADITIONAL PETROVSKÁ KLOBÁSA SAUSAGE Branislav Šojić, Ljiljana Petrović, Vladimir Tomović, Natalija Džinić, Snežana Kravić, Marija Jokanović, Predrag Ikonić, Tatjana Tasić, Snežana Škaljac, Nevena Hromiš HYGIENIC EQUIPMENT DESIGN AND MEAT PROCESSING OPERATIONS Zoran Petrović, Slavica Vesković-Moračanin, Danijela Vranić, Lazar Turubatović MERCURY IN FISH AND FISH PRODUCTS Biljana Pećanac, Drago Nedić, Slobodan Dojčinović PORK MEAT AS A FUNCTIONAL FOOD Eleftherios Bonos, Panagiota Florou-Paneri, Efterpi Christaki, Ilias Giannenas, Ioannis Skoufos, Anastasios Tsinas, Athina Tzora, Jian Peng OSMOTIC DEHYDRATION OF FISH (CRASSUS GIBELIO) IN DIFFERENT SOLUTIONS Dragana Plavšić, Jasmina Gubić, Ljubiša Šarić, Ana Varga, Milica Nićetin, Vladimir Filipović, Biljana Lončar LAB-SCALE OPTIMIZATION OF BEER FERMENTATION WITH IMMOBILIZED TOPFERMENTING YEAST Vessela Naydenova, Vasil Iliev, Georgi Kostov MICROBIOLOGICAL PROFILE OF FISH (Carassius gibelio) DEHYDRATED IN SUGAR BEET MOLASSES Biljana Lončar, Vladimir Filipović, Milica Nićetin, Violeta Knežević, Lato Pezo, Dragana Plavšić, Ljubiša Šarić POSSIBILITY OF USE OF POTASSIUM CHLORIDE IN THE FRESH SAUSAGES PRODUCTION Slobodan Lilić, Vesna Matekalo-Sverak, Danijela Vranić, Dragica Karan, Mladen Rašeta, Dragica Nikolić, Mirjana Lukić THE EFFECT OF SODIUM REDUCTION ON THE PHYSICO-CHEMICAL QUALITY AND SAFETY OF HOT DOGS Vladimir Kurćubić, Slobodan Lilić, Danijela Vranić, Branko Velebit, Branka Borović, Đorđe Okanović SUGAR BEET JUICE CLARIFICATION USING CALCIUM SULFATE, COPPER SULFATE AND ALUMINUM SULFATE Tatjana Kuljanin, Biljana Lončar, Milica Nićetin, Violeta Knežević, Vladimir Filipović CRYOPROTECTIVE EFFECT OF OAT Β – GLUCANS ON CHICKEN SURIMI Krešimir Mastanjević, Dragan Kovačević, Snježana Keleković COMPARISON OF TWO MICROBIOLOGICAL METHODS AFTER SWABBING IN SURFACE HYGIENE CONTROL Dragica Đurđević-Milošević, Vesna Kalaba, Andrijana Kostić, Aleksandra Nikolić, Milka Stijepić, Jovana Glušac THE INFLUENCE OF PARTIAL REPLACEMENT OF MECHANICALLY DEBONED CHICKEN MEAT WITH CHICKEN LIVER ON PROXIMATE COMPOSITION AND COLOUR OF COOKED SAUSAGES Marija Jokanović, Vladimir Tomović, Mihajlo Jović, Branislav Šojić, Snežana Škaljac, Tatjana Tasić, Predrag Ikonić THE GROWTH RATE DISPERSION OF SUCROSE CRYSTALS Jasna Grbić, Rada Jevtić-Mučibabić, Tatjana Kuljanin, Bojana Filipčev, Olivera Šimurina, Jelena Krulj OSMOTIC DEHYDRATION OF CHICKEN MEAT IN SUGAR BEET MOLASSES Vladimir Filipović, Biljana Lončar, Milica Nićetin, Violeta Knežević, Danijela Šuput, Tatjana Kuljanin

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EFFECT OF HOT SMOKING PROCESS ON PROCESSING YIELD AND MICROBIOLOGICAL SAFETY OF COMMON CARP Miroslav Ćirković, Dragana Ljubojević, Đorđe Okanović, Vesna Đorđević, Nikolina Novakov CONTRIBUTION OF MEAT INSPECTION AND ABATTOIR PROCESS HYGIENE TO BIOLOGICAL SAFETY ASSURANCE OF POULTRY CARCASSES Biljana Bozic, Bojan Blagojevic DEVELOPMENT OF NEW FUNCTIONAL COOKED SAUSAGES BY ADDITION OF ROSE PETAL EXTRACT Dessislav Balev, Dessislava Vlahova-Vangelova, Stefan Dragoev, Kiril Mihalev, Toni Doncheva PHOSPHORUS CONTENTS IN THE LONGISSIMUS DORSI AND SEMIMEMBRANOSUS MUSCLES FOR FIVE PUREBRED PIGS FROM VOJVODINA (NORTHERN SERBIA) Vladimir Tomović, Marija Jokanović, Tatjana Tasić, Predrag Ikonić, Snežana Škaljac, Branislav Šojić, Mila Tomović, Aleksandra Martinović, Sunčica Kocić-Tanackov, Nevena Hromiš MEAT QUALITY AND EFFECT OF DRYING CONDITIONS ON COLOR, TEXTURAL AND SENSORY ATTRIBUTES OF PETROVSKÁ KLOBÁSA Snežana Škaljac, Marija Jokanović, Natalija Džinić, Ljiljana Petrović, Vladimir Tomović, Tatjana Tasić, Predrag Ikonić, Branislav Šojić EVALUATION OF MASS TRANSFER KINETICS DURING OSMOTIC TREATMENT OF CELERY LEAVES Milica Nićetin, Ljubinko Lević, Lato Pezo, Biljana Lončar, Vladimir Filipović, Tatjana Kuljanin, Violeta Knežević MINERAL CONTENT AND MICROBIOLOGICAL PROFILE AFTER OSMOTIC TREATMENT OF NETTLE LEAVES Violeta Knežević, Vladimir Filipović, Biljana Lončar, Milica Nićetin, Lato Pezo, Jasmina Gubić, Dragana Plavšić ZINC CONTENT IN DIFFERENT TYPES OF MEAT FROM THE SERBIAN MARKET Jasna Djinovic-Stojanovic, Dragica Nikolic, Srdjan Stefanovic, Zoran Petrovic, Sasa Jankovic OCCURRENCE OF LIPID OXIDATION PRODUCTS AND HETEROCYCLIC AMINES IN GRILLED n-3–ENRICHED CHICKEN PATTIES STORED UNDER OXYGEN RICH ATMOSPHERE Božidar Žlender, Ana Penko, Mateja Lušnic Polak, Lea Demšar, Tomaž Polak CHEMICAL AND MICROBIOLOGICAL PROPERTIES OF BEVERAGES MADE FROM CAMEL, GOAT AND BOVINE WHEY USING KEFIR STARTER CULTURE Farzaneh Abdolmaleki, Ali Hajibabaei FRUIT WINES AS A SOURCE OF SOME OLIGOELEMENTS Zorica Basic INFLUENCE OF THYMUS VULGARIS ОN INITIAL CELL ATTACHMENT AND BIOFILM OF Salmonella Enteritidis Ivana Čabarkapa, Marija Škrinjar, Jovanka Lević, Ljiljana Kostadinović, Bojana Kokić, Dragana Plavšić, Ana Varga OSA STARCHES AS IMPROVERS IN GLUTEN-FREE BREAD FROM HEMP SEED MEAL Tamara Dapčević Hadnađev, Miroslav Hadnađev, Milica Pojić DEAERATION METHOD FOR IMIDACLOPRID DETERMINATION ON GLASSY CARBON ELECTRODE Ana Đurović, Zorica Stojanović, Nada Grahovac, Snežana Kravić, Zvonimir Suturović, Jaroslava Švarc-Gajić, Spasenija Milanović RHEOLOGICAL METHODS TO CHARACTERIZE SPELTA FLOUR FOR PASTA MAKING Jelena Filipović, Lato Pezo, Milenko Košutić, Rada Jevtić-Mučibabić TRADITIONAL DAIRY PRODUCTS: RICH AND DIVERSE MICROBIOTA WITH HELTHPROMOTING PROPERTIES Nataša Golic, Amarela Terzić-Vidojević, Katarina Veljović, Maja Tolinački, Sanja Mihajlović, Jelena Lozo, Milan Kojić TRENDS IN ASH AND MINERAL CONTENT OF MILK FROM DOMESTIC BALKAN DONKEY BREED THROUGHOUT LACTATION Jasmina Gubić, Tatjana Tasić, Ivan Milovanović, Jasmina Živković

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PREDICTION OF STRUCTURE AND CATALYTIC RESIDUES OF β -GALACTOSIDASE FROM Streptococcus thermophillus Vladimir Vukić, Dajana Hrnjez, Spasenija Milanović, Mirela Iličić, Katarina Kanurić, Edward Petri HYDROLYSIS OF LACTOSE IN THE PERMEATE OF MILK UNDER THE ACTION OF THE ENZYME GALACTOSIDASE Dragana Ilić Udovičić, Spasenija Milanović, Mirela Iličić, Anamarija Mandić ENTEROBACTERIACEAE PRESENCE DURING FERMENTATION OF TRADITIONAL DRY FERMENTED SAUSAGE - PETROVSKÁ KLOBÁSA Vesna Janković, Brankica Lakićević, Predrag Ikonić, Tatjana Tasić, Branka Borović, Slavica Vesković, Ljubiša Šarić DEVELOPMENT OF HPLC-DAD METHOD FOR DETERMINATION OF THIAMETHOXAM IN HONEY FROM AUTONOMOUS PROVINCE OF VOJVODINA Pavle Jovanov, Valéria Guzsvány, Marijana Sakač, Anamarija Mandić, Ivan Milovanović, Ljubiša Šarić, Jovana Kos THE INFLUENCE OF STARTER CULTURE TYPE ON RHEOLOGY AND TEXTURE OF FERMENTED MILK PRODUCTS Katarina Kanurić, Vladimir Vukić, Dajana Hrnjez, Spasenija Milanović, Mirela Iličić, Eva Lončar ELISA AND LC-MS/MS DETERMINATION OF AFLATOXIN M1 IN MILK SAMPLES Jovana Kos, Jasna Mastilović, Elizabet Janić Hajnal, Pavle Jovanov, Bojana Šarić, Ivan Milovanović SURVIVAL AND GENETIC CHARACTERIZATION OF LISTERIA SPP. DURING THE PRODUCTION OF PETROVSKÁ KLOBÁSA Brankica Lakićević, Branka Borović, Vesna Janković, Dragica Karan, Slobodan Lilić, Predrag Ikonić, Tatjana Baltić VALUE CHAIN OF IMPORTANT COMMERCIAL SPICIES OF NON-WOOD FOREST PRODUCTS WITHIN THE STATISTICAL REGION OF VOJVODINA Milica Marčeta, Ljiljana Keča VALUE CHAIN ANALYSIS OF FOREST MUSHROOMS IN SERBIA Ljiljana Keča, Milica Marčeta, Nenad Keča THE INFLUENCE OF WATER HYGIENE IN DAIRY INDUSTRY ON MICROBIOLOGICAL QUALITY OF BUTTER Nurgin Memiši, Slavica Vesković Moračanin, Marija Škrinjar DEGRANULATION OF SKIN MAST CELLS IN JUVENILE RATS CAUSED BY DIETARY ACRYLAMIDE Vesna Rajkovic, Milena Stosic, Renata Kovac, Ivana Koledin, Milica Matavulj DETERMINATION OF VIABLE BIOFILM CELLS IN MICROTITER PLATES Anja Klančnik, Petra Podobnik, Sonja Smole Možina, Peter Raspor, Klemen Bohinc, Barbara Jeršek AN APPLICATION OF PORTABLE NIR INSTRUMENTS IN QUALITY CONTROL OF MILK Begoña de la Roza-Delgado, Ana Soldado, Amelia González Arrojo, Isabel Zafra PREPARATION, CHARACTERIZATION AND IN VITRO DRUG RELEASE STUDIES OF DIFFERENT CURCUMIN FORMULATIONS Mojca Škerget, Tina Perko, Željko Knez INVESTIGATION OF THE EFFECT OF DIFFERENT ADDITIVES ON THE LEVEL AND DYNAMICS OF POLYETHYLENE FILM DEGRADATION Vera Lazić, Danijela Šuput, Senka Popović, Nevena Hromiš MODIFIED GUAR-XANTHAN MIXTURE IMPACT ON STARCH BASED EDIBLE FILM PROPERTIES Danijela Šuput, Vera Lazić, Senka Popović, Nevena Hromiš, Lato Pezo HACCP - A CONDITION FOR PRODUCING OF SAFE FOOD Ana Varga, Dragana Plavšić, Jasmina Gubić, Ivana Čabarkapa, Ljubiša Šarić AROMA QUALITY OF STRAWBERRIES: OVERVIEW OF THE POTENTIALITY OF GCOLFACTOMETRY Giulia Bianchi, Anna Rizzolo SENSORY PROPERTIES OF A NEW ACTIVE FOOD PACKAGING Giulia Bianchi, Anna Rizzolo, Carmela Anna Migliori, Tiziana M.P. Cattaneo

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FERMENTATIVE ACTIVITY AND VIABILITY OF IMMOBILIZED PROBIOTIC STARTER CULTURE ABY-6 IN WHEY BASED SUBSTRATES Tanja Krunić, Nataša Obradović, Maja Bulatović, Maja Vukašinović Sekulić, Ljiljana Mojović, Marica Rakin INFLUENCE OF FRUIT JUICE ADDITION ON QUALITY OF FERMENTED WHEY-BASED BEVERAGE Maja Bulatović, Tanja Krunić, Nataša Obradović, Maja Vukašinović-Sekulić, Danica Zarić, Marica Rakin QUALITY EVALUATION OF SPELT COMPOSITE BREADS PREPARED WITH VARIOUSLY PROCESSED AMARANTH SEED Bojana Filipčev, Marija Bodroža-Solarov, Olivera Šimurina, Mladenka Pestorić, Dubravka Jambrec PROTEIN AND OIL CONTENT OF DIFFERENT AGE SEEDS OF SOME HERB SPICES Vladimir Filipović, Vladan Ugrenović, Vera Popović, Tatjana Marković, Dragoja Radanović, Đorđe Glamočlija, Rade Protić METHODOLOGY FOR NEW PRODUCT DEVELOPMENT ON THE EXAMPLE OF GEL WITH SPECIFIC PURPOSE Slavica Grujić, Božana Odžaković, Božana Stanković SENSORY ANALYSIS AS A TOOL IN THE NEW FOOD PRODUCT DEVELOPMENT Slavica Grujić, Božana Odžaković, Milana Ciganović CONTENT OF FREE AMINO GROUPS IN WHEAT FLOUR AS INDICATOR OF WHEAT ENZYMATIC STATUS Elizabet Janić Hajnal, Jelena Tomić, Aleksandra Torbica POSSIBILITIES OF VISUAL AND INSTRUMENTAL IDENTIFICATION OF WHEAT INFECTION WITH FIELD FUNGI Elizabet Janić Hajnal, Miona Belović, Dragana Plavšić, Jasna Mastilović, Ferenc Bagi, Dragana Budakov, Jovana Kos AGARICUS SILVATICUS - PROMISING FUNCTIONAL FOOD Anita Klaus, Maja Kozarski, Jovana Vunduk, Željko Žižak, Miomir Nikšić SENSORY PROPERTIES AND SHELF LIFE OF SPREADABLE CREAM WITH SOYBEAN OIL Ivana Lončarević, Biljana Pajin, Marijana Sakač, Jovana Petrović, Vladimir Tomović THE INFLUENCE OF DEFFATED WHEAT GERM ADDITION ON PHYSICAL CHARACTERISTICS OF THE COOKIES DOUGH Jovana Petrović, Aleksandar Fišteš, Biljana Pajin, Ljubica Dokić, Zita Šereš, Dragana Šoronja Simović, Dušan Rakić PRESENCE OF POTENTIALLY TOXIGENIC MOLDS IN GRAIN FLOURS Dragana Plavšić, Gordana Dimić, Đorđe Psodorov, Dragan Psodorov, Ljubiša Šarić, Anamarija Mandić, Dubravka Jambrec DESCRIPTIVE SENSORY ATTRIBUTES AND CONSUMER ACCEPTANCE OF CHERRY PIE FILLING Nikola Tomić, Marina Lazarević, Ilija Djekić, Nada Šmigić, Sanja Ljubisavljević, Andreja Rajković ADVANTAGES AND SHORTCOMINGS OF LAB-ON-A-CHIP METHOD FOR INVESTIGATION OF HMW-GS OF WHEAT (TRITICUM AESTIVUM) CULTIVARS Dragan Živančev, Aleksandra Torbica, Jasna Mastilović, Miona Belović, Žarko Kevrešan, Nikola Hristov FATTY ACID PROFILE AND SENSORY EVALUATION OF BACON Jasna Djinovic-Stojanovic, Aleksandar Popovic, Milan Ristic, Klaus Troeger, Danijela Vranic, Vesna Matekalo-Sverak, Aurelija Spiric SENSORY PROPERTIES OF CEVAPCICI PRODUCED WITH VARIOUS CHLORIDE SALTS Slobodan Lilić, Ivana Branković, Miloš Pavlović, Branka Borović, Mladen Rašeta, Ljiljana Spalević, Danka Maslić-Strižak ANTIOXIDANT POTENTIAL OF FERMENTED DAIRY PRODUCTS DURING STORAGE Dajana Hrnjez, Žužana Vaštag, Spasenija Milanović, Vladimir Vukić, Mirela Iličić, Katarina Kanurić, Ljiljana Popović, SOCIO-DEMOGRAPHIC AND LIFESTYLE CHARACTERISTICS AND ATTITUDES OF CONSUMERS IN VOJVODINA TO FUNCTIONAL FOOD Nataša Vukelić, Jasmina Živković, Nikola Puvača

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CHARACTERIZATION AND POSSIBILITY OF APPLICATION OF SOME POLYMER PACKAGING MATERIALS FOR PACKAGING FERMENTED DAIRY BEVERAGES Biljana Pejić, Spasenija Milanović, Vera Lazić, Mirela Iličić, Senka Popović MALONDIALDEHYDE AS THE MARKER OF LIPID OXIDATION OF RICE-BUCKWHEAT GLUTEN-FREE COOKIES DURING STORAGE Pavle Jovanov, Nataša Nedeljković, Marijana Sakač, Aleksandra Mišan, Ivan Milovanović, Bojana Šarić, Dubravka Jambrec THE EFFECTS OF ALUMINUM ON CALCIUM AND PHOSPHORUS CONTENT IN WHEAT Andrea Szabó-Nagy*, Antal Véha, Ernő Gyimes OPTIMIZATION OF WHEAT STARCH SUSPENSIONS MICROFILTRATION PROCESS Bojana Ikonić, Aleksandar Jokić, Zoltan Zavargo, Zita Šereš MOLASSES AS A SUPPLEMENT FOR BAKED PRODUCTS Rada Jevtić-Mučibabić, Olivera Šimurina, Jasna Grbić, Bojana Filipčev, Jasmina Živković, Biljana Cvetković, Tatjana Kuljanin EXTRUSION PROCESS OPTIMIZATION OF CORN GRITS ON SINGLE SCREW LABORATORY EXTRUDER Jovana Brkljača, Olivera Šimurina, Tea Brlek, Jelena Krulj, Jovana Đisalov, Bojana Kokić, Marija Bodroža Solarov ANTIMICROBIAL ACTIVITY OF SELECTED ESSENTIAL OILS AGAINST Staphylococcus aureus COMPARED WITH ANTIMICROBIAL DRUGS Kalaba Vesna, Marijanovic Balaban Zeljka, Stijepic Milka, Glusac Jovana, Dragana Kalaba THE INFLUENCE OF FAT REPLACER ON INSTRUMENTAL PROPERTIES OF GLUTENFREE COOKIES Marijana Sakač, Nataša Nedeljković, Dubravka Jambrec, Bojana Šarić, Mladenka Pestorić, Pavle Jovanov, Bojana Filipčev, Anamarija Mandić n ANTHOCYANINS PROFILING BY HPLC-DAD-ESI/MS AFTER BIOTIC ELICITOR TREATMENTS IN BRASSICACEAE SPROUTS Nieves Baenas, Federico Ferreres, Cristina García-Viguera, and Diego A. Moreno ANTIPROLIFERATIVE EFFECTS AND METABOLISM OF SULFORAPHANE AND GLUCORAPHANIN FROM BROCCOLI SPROUTS IN HUMAN COLON AND LIVER CANCER CELLS Nieves Baenas, Jose Manuel Silván, Sonia Medina, Cristina García-Viguera, Diego A. Moreno, Sonia de Pascual-Teresa ANTIPROLIFERATIVE ACTIVITY OF LIPOPHILIC AND HYDROPHILIC TOMATO JUICE EXTRACTS IN HUMAN BREAST CANCER CELL LINE MCF-7 Miona Belovic, Aleksandra Novaković, Milena Rašeta, Sonja Kaišarević, Maja Karaman, Nebojša Ilić THE INFLUENCE OF DIFFERENT POSTHARVEST TREATMENTS ON THE SENSORY QUALITY OF TWO TOMATO VARIETIES AFTER STORAGE Miona Belović, Žarko Kevrešan, Mladenka Pestorić, Jasna Mastilović, Milica Pojić, Aleksandra Novaković, Tanja Radusin, Elizabet Janić Hajnal, Biljana Cvetković, Nebojša Ilić CHEMOMETRIC ANALYSIS OF ANTIOXIDANT ACTIVITY OF LETTUCE Milica Karadžić, Lidija Jevrić, Sanja Podunavac-Kuzmanović, Strahinja Kovačević, Aleksandra Tepić, Zdravko Šumić, Žarko Ilin CHEMOMETRIC ANALYSIS OF THE INFLUENCE OF PHENOLS, VULGAXANTHIN AND BETANIN CONTENTS ON ANTIOXIDATIVE ACTIVITY OF BEETROOT EXTRACT Strahinja Kovačević, Sanja Podunavac-Kuzmanović, Aleksandra Tepić, Lidija Jevrić, Žarko Ilin, Zdravko Šumić ORGANIC PRODUCTION AS NATIONAL BRAND Ružica Milovanović BROCCOLI INGREDIENTS: INNOVATION FROM THE AGRIFOOD SCIENCE TO THE SPIN-OFF EXPERIENCE Diego A. Moreno, Maria Carmen Martínez-Ballesta, Micaela Carvajal, Cristina GarcíaViguera EFFECT OF KCl-PRIMING AND METHYL JASMONATE ON SECONDARY METABOLITES PRODUCTION IN TWO VARIETIES (WHITE AND RED) OF BRASSICA OLERACEA L. UNDER NaCl STRESS Diego A. Moreno, Ismehen Hassini, Nieves Baenas, Micaela Carvajal, Maria Carmen Martínez Ballesta

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STUDY ON THE APPLICATION OF THE CHITOSAN-ALGINATE CAPSULES AND ALGINATE-CHITOSAN-ALGINATE CAPSULES IN ETHANOL FERMENTATION Vasil Iliev, Vessela Naydenova, Georgi Kostov ANTIBIOTIC RESISTANCE OF AUTOCHTHONOUS POTENTIAL PROBIOTIC BACTERIA Milica Petrušić, Zorica Radulović, Ivana Zuber Bogdanović, Nemanja Mirković, Dušanka Paunović, Snežana Bulajić, Dušan Kekuš INFLUENCE OF FREEZE-DRYING ON VIABILITY AND BIOCHEMICAL PROPERTIES OF AUTOCHTONOUS LACTIC ACID BACTERIA Nemanja Mirković, Milica Petrušić, Ivana Lazarević, Dušanka Paunović, Suzana DimitrijevicBranković, Marica Rakin, Zorica Radulović FORMULATION AND ANTIOXIDANT CAPACITY OF PLUM AND APPLE JUICES Jasmina Rajić, Tanja Petrović, Predrag Vukosavljević, Dragana Paunović, Kristina Nešić, Radovan Đorđević, Viktor Nedović SELENIZED YEAST IN PRODUCTION OF SELENIUM ENRICHED PLEUROTUS OSTREATUS MUSHROOM WITH GOOD FLAVOUR Milena Savić, Piotr Podsadni, Magdalena Bamburowicz-Klimkowska, Marzenna Klimaszewska, Mirosław Szutowski, Viktor Nedović, Jadwiga Turlo, Miomir Nikšić DETERMINATION OF ACETAMIPRID RESIDUES IN PAPRIKA Sanja Lazić, Dragana Šunjka, Irena Stojanović CANDIDATE PROBIOTIC LACTOBACILLUS PLANTARUM STRAIN APPLIED TO PRODUCE FERMENTED TOMATO JUICE Darko Dimitrovski, Elena Velickova, Tomaz Langerholc, Eleonora Winkelhausen FUNCTIONAL FOOD PRODUCTS IN THE EUROPEAN LEGISLATIVE FRAME Nada Knežević, Suzana Rimac Brnčić RADIOACTIVITY OF MILK IN THE TERRITORY OF VOJVODINA Željko Mihaljev, Milica Živkov-Baloš, Željko Ćupić, Sandra Jakšić, Brankica Kartalović, Dragana Ljubojević ANTIBACTERIAL EFFECT OF SELECTED ESSENTIAL OILS AS POSSIBLE DISINFECTANTS IN FOOD INDUSTRY Anita Vidács, Antal Véha, Csaba Vágvölgyi, Judit Krisch ANTIFUNGAL ACTIVITIES OF SELECTED ESSENCIAL OILS Julianna Török Jenei, Györgyi Horváth, Anita Vidács, Antal Véha, Judit Krisch RAPESEED (Brassica napus L.) SEED USED FOR CONSUMPTION AND INDUSTRIAL PROCESSING Ana Marjanović Jeromela, Radovan Marinković, Petar Mitrović, Željko Milovac, SretenTerzić, Dragana Miladinović, Zvonimir Sakač PRODUCTION OF BIOGENIC AMINES BY LACTIC ACID BACTERIA ISOLATED FROM “ZLATAR” CHEESE Slavica Veskovic Moracanin, Srdjan Stefanovic, Tatjana Radicevic, Dragutin Djukic CONVERSION OF HAZARDOUS PESTICIDE PACKAGING WASTE TO NONHAZARDOUS BY TRIPLE RINSING TECHNIQUES Milan Radusin, Tanja Radusin, Milan Martinov, Mirjana Vojinović-Miloradov, Miroslav Višković, Aleksandra Novaković INFLUENCE OF DIFFERENT PACKAGING SOLUTIONS ON TEXTURAL PROPERTIES OF TOMATO UNDER CONTROLLED STORAGE CONDITIONS Tanja Radusin, Marija Škrinjar, Ivana Čabarkapa, Žarko Kevrešan, Jasna Mastilović, Aleksandra Novaković, Elizabet Janić Hajnal MOLECULAR DETECTION OF ALTERNARIA SPP. ON ORGANIC SPELT WHEAT Jovana Đisalov, Marija Bodroža-Solarov, Ferenc Bagi, Jelena Ćulafić, Aleksandra BočarovStančić, Tea Brlek, Jovana Brkljača DETECTION OF TETRACYCLINE-RESISTANT LACTIC ACID BACTERIA IN “ZLATAR” CHEESE Branko Velebit, Branka Borović, Slavica Vesković-Moračanin PASTING PROPERTIES AND FERMENTATION CAPACITY OF PURE OAT FLOUR AND WHEAT-OAT FLOUR MIXTURE Slađana Rakita, Miroslav Hadnađev, Tamara Dapčević Hadnađev, Milica Pojić, Aleksandra Torbica

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WORLD WIDE SPREAD OF SALMONELLA ENTERICA SEROTYPES, HARBORING DIFFERENT MECHANISMS OF RESISTANCE Maja Velhner, Gordana Kozoderović, Dubravka Milanov, Dalibor Todorović, Ljiljana Suvajdžić THE INFLUENCE OF SEX ON SLAUGHTER CHARACTERISTICS AND MEASURES OF CARCASS IN GOAT KIDS OF DOMESTIC BALKAN BREED Nurgin Memiši, Vladan Bogdanović HOUSE FLORA IN PROCESSING UNITS DURING PRODUCTION PROCESS OF PETROVSKÁ KLOBÁSA Janković Vesna, Petrović Ljiljana, Džinić Natalija, Lakićević Brankica, Škaljac Snežana, Šojić Branislav, Jokanović Marija FOOD SAFETY EVALUATION OF THE PASTEURISING-COOKING THERMAL PROCESSES Ferenc Eszes, Gabriella Zsarnóczay, Ernő Gyimes, Antal Véha TECHNOLOGICAL PROPERTIES OF SPELT ACCORDING TO DIFFERENT PRODUCTION SYSTEMS Silva Grobelnik Mlakar, Franc Bavec, Martina Bavec, Manfred Jakop, Martina Robačer, Jovana Brkljača, Marija Bodroža-Solarov ANALYSIS OF THE IMPACT OF THE AMOUNT OF SPONTANEOUSLY FERMENTED SPELT DOUGH, BAKER'S YEAST AND ASCORBIC ACID ON SOME CHARACTERISTICS OF SPELT SOURDOUGH BREAD Olivera Šimurina, Bojana Filipčev, Dragana Plavšić, Bojana Ikonić, Dragana Šoronja Simović, Mladenka Pestorić, Dubravka Jambrec INFLUENCE OF CORDYCEPS SINESIS EXTRACT ON FERMENTATION PROCESS Kristina Nešić, Saša Despotović, Milena Savić, Anita Klaus, Ida Leskošek-Čukalović, Viktor Nedović, Miomir Nikšić EFFECT OF HEAT TREATMENT ON ANTIOXIDANT PROPERTIES OF ROSE HIP (ROSA CANINA L.) PRODUCTS Dragana Paunović, Mile Veljović, Dušica Mirković, Tanja Petrović, Jasmina Rajić, Nataša Stošić, Branislav Zlatković INTERACTIONS OF INDIGENOUSLY LACTIC ACID BACTERIA ISOLATED FROM VEGETAL SOURCES WITH SPOILAGE FUNGI Călina Petruţa Cornea, Oana-Alina Sicuia, Florentina Israel-Roming, Radu Toma, Medana Zamfir FUMONISINS IN FOOD: ORGANIC VERSUS CONVENTIONAL Gorica Vuković, Vojislava Bursić, Jelena Vlajković, Mira Stavrović, Snežana Pavlović, Goran Aleksić, Slobodan Kuzmanović

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PROTEIN AND OIL CONTENT OF DIFFERENT AGE SEEDS OF SOME HERB SPICES 1

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Vladimir Filipović *, Vladan Ugrenović , Vera Popović , Tatjana Marković , Dragoja Radanović , 4 5 Đorđe Glamočlija , Rade Protić 1

Institute for Medicinal Plants Research “Dr Josif Pančić”, Tadeuša Košćuška 1, 11000 Belgrade, Serbia 2 Agricultural Expert Service Institute “Tamiš”, Novoseljanski put 33, 26000 Pančevo, Serbia 3 Institute of Field and Vegetable Crops, Maksima Gorkog 30, 21000 Novi Sad, Serbia 4 Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Zemun, Serbia 5 University Business Academy, Faculty for Economy and Engineering Management, Cvećarska 2, 21000 Novi Sad, Serbia *Corresponding author: E-mail address: [email protected]

ABSTRACT Because they contain beneficial secondary plant metabolites , seeds of some spices are becoming more and more important in the diet of humans and animals. Seeds contain in their structure various building block substances (primary metabolites), and some of them (proteins and oils) were included in our investigation. The objective of this study was to determine the effect of storage duration (from one to five years) on the content of protein and oil in seeds of the following medicinal plant varieties and domesticated populations: dill (Anethum graveolens L.), fennel (Foeniculum vulgare Mill.), coriander (Coriandrum sativum L.) and caraway (Carum carvi L.). Laboratory studies have been performed in three replications over the course of 2014, according to accredited methods. The storage duration had a great influence on the oil and protein contents. The protein content of 18.33% was characteristic for two-year old seeds while the seeds stored for five years had 16.66% of the oil. Our results showed that the highest reduction in protein and in oil content was observed between the second and the third year of storage (from 18.33% to 17.54% and from 13.26% to 11.63%, respectively. On average, the highest protein content was recorded in caraway seeds (18.58%), which was for almost 2% higher than the lowest protein content in dill seeds (16.62%), while the highest and the lowest oil contents obtained for caraway and dill seeds were 14.22 and 6.79%, respectively. Following our study, we came to the conclusion that the seeds with the highest protein and oil contents were those aged two or three years; if the seeds are to be stored longer than that period, they will certainly contain less of these two building block substances. Keywords: oil and protein content, spice of medicinal plants, storage duration

INTRODUCTION For centuries, spices have been playing a significant role in food preparations all over the world. Their role has become even more significant in the last fifteen years, since their production has been increasingly performed according to certified integrated and/or organic agriculture practices (Filipović et al., 2010). One of the families with the highest number of spicy plant species is Apiaceae family, whose representatives are used both individually and as mixtures of different fresh or dried plant parts (fruit, seed, leaf, flower, root, etc.). In some spices, maximum aroma and healing properties are contained in fruits and seeds, and it is primarily because they contain the large percentage of secondary metabolites. These compounds do not participate in the primary plant metabolism (carbohydrates, vegetable oils, non-protein amino acids, proteins and vitamins) (Stanway, 2013), although the primary metabolites usually prevail over the secondary ones in the fruits and the seeds (Abdel-Azem, 2006). The oil content of the seeds is inversely proportional to their protein content.

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Longer seed storage causes oxidative degradation of fats and oils in food, which leads to its organoleptic deterioration and disruption of its nutritional and sensory quality, as well as its potential toxicity due to newly formed compounds (Gordon, 2001). The aim of this study was to determine the effects of one to five year long storage duration process on oil and protein content in the seeds of following common spicy species: Anethum graveolens L., Foeniculum vulgare Mill., Coriandrum sativum L., and Carum carvi L.

MATERIAL AND METHODS In the experiment, seeds of the following varieties and domesticated populations were used: dill (Anethum graveolens L.), fennel (Foeniculum vulgare Mill.), coriander (Coriandrum sativum L.) and caraway (Carum carvi L.). The seeds were produced in experimental fields of the Institute for Medicinal Plant Research "Dr Josif Pancic" Belgrade, Srbia. The study was conducted with seeds of different age, from five (collected in the 2009th) to one year old (collected in the 2013th). Primary seed processing and preparation for the determination of oil and protein contents was performed in the seed laboratory of the Institute for Medicinal Plant Research "Dr Josif Pancic" Belgrade, Serbia. Oil and protein content in the seeds was determined in the laboratory “Tamiš Agrolab” of the Institute “Tamiš”, Pančevo, Serbia, according to the method prescribed by the Ordinance on the methods of sampling and physical, chemical and microbiological analysis of animal feed (Službeni list SFRJ, no.15/87). The obtained experimental data were statistically analyzed using the methods of variation statistics: mean value (I) and the coefficient of variation (CV). The statistical significance of the difference between the calculated mean values was obtained by applying the analysis of variance, using the statistical package Statistica 7.1 for Windows (Data Analysis Software System).

RESULTS AND DISCUSSION Results of the analysis of protein content in different age seeds of tested spices were presented in Table 1. Table 1. Protein content (%) in the seeds of tested spicy species Seed maturity

V year

IV year

III year

II year

I year

Average

Dill (Anethum graveolens L.)

16,23

15,29

16,71

17,43

17,46

16,62

Fennel (Foeniculum vulgare Mill.) Coriander (Coriandrum sativum L.) Caraway (Carum carvi L.) Average

18,15 15,69 16,57 16,66

17,64 16,27 18,78 16,99

16,55 17,63 19,27 17,54

16,12 18,91 20,86 18,33

15,76 15,97 21,90 17,77

16,90 16,73 18,58 17,21

The highest protein content was recorded in two year old seeds (18.33%) and the lowest one in five year old seeds (16.66%). Caraway seeds had the highest content of proteins (18.58%). On the other hand, fennel seeds had the lowest protein content (16.62%), almost equal to the average value of five-year coriander (16.73%) and fennel seeds (16.90%). Both of tested factors, as well as their interactions, caused statistically very significant variation in the protein content values (p