Vladimir Kitanovski

Mother Teresa University

The objective of this study was to evaluate the possibilities of ultra-fast air or cryogenic super chilling by dry ice (carbon dioxide) for prolongation the shelf life of fresh golden albino of rainbow trout (Oncorhynchus mykiss), and to evaluate its effect on the fish quality comparing with flake ice chilling. The gutted fish 2 h post mortem was p...

Temperatures below the cryoscopic point help to partially freeze most of the water in the fish muscle tissue. This reduces water activity and makes the remaining free water hardly accessible to microorganisms. The objective of this study was to determine the best process regime of ultra-fast air-superchilling, giving us the optimal quality of golde...

Fresh fish and fish products are highly perishable food. Development of fast, secure and non- destructive technique for estimation the presence and quantity of components which are related with safety of food products is of great interest for science but also and for the industry sector. Above-mentioned idea is the aim of this research work, precis...

Fresh fish and fish products are highly perishable food. Development of fast, secure and non-destructive technique for estimation the presence and quantity of components which are related with safety of food products is of great interest for science but also and for the industry sector. Above-mentioned idea is the aim of this research work, precise...

Information technology (IT) is a discipline which can be applied in various fields and areas for improvement of food systems. By strengthening the food technology, IT can contribute in order to meet industry needs in the country and worldwide. The main goal of this research was to introduce contemporary methods and techniques which are coupled with...

One of the main Sustainable Development Goals (SDGs) set by United Nations (UN) member states in 2015, was achieving zero hunger by 2030. Even before 2020, humanity was not in a good track to end hunger and malnutrition, the Covid-19 pandemic made it even harder. The prevalence of malnutrition increased for 1.5% in just one year or nearly 720 and 8...

Hot cured sausages represent a large percent of the meat products on the European market, especially in the western Balkan countries. Mortadella stands out as a high quality product. It is well known that during shelf life changes in sensory, biochemical and microbiological, parameters occur. According to this, objective of this work was to study t...

Cold treatment processes are very important in the field of food preservation, reliability of the product and extending shelf life. With different combinations and variations of temperatures, different cold treatments were developed. In this trend the superchilling process has been defined as a process were the temperature of food product is lowere...

The sensory, physicochemical and microbiological properties of electrochemically activated anolyte and flake ice chilled rainbow trout (Oncorcynchus mykiss) packed in low-density polyethylene/polyamide bags were studied during storage for 20 days at 0-4°C. Significant reduction of the sensory assessed scores was found. The fish treated with ECA was...

Extending the shelf life of cold stored fresh rainbow trout with new technologies

The objective of this study was to determine the impact of golden albino line on the quality of 9 days refrigeration stored rainbow trout. Two samples (ordinary and golden albino) of rainbow trout were studied on 1st, 3rd, 6th and 9th day of their storage at 0 - 4°C. The pH values of two samples were in their usual limits. The significant differenc...

The objective of this study was to determine the differences in organoleptic characteristics on raw and cooked meat between the muscle (m. Semimembranosus) and long back muscle (m. Longissimus dorsi) in three most used breeds cattle in Macedonia Simmental, Friesian and Busha. Evaluated parameters of raw meat were the appearance of meat, the color o...

The objective of this study was to determine the differences between the fatty acid compositions of hybrid line-golden rainbow trout (Oncorchynchus mykiss, Stevanovski) and Californian rainbow trout (Oncorcynchus mykiss, Walbaum). The fatty acids composition of golden rainbow trout characterized with higher content of poly-unsaturated fatty acids (...

The objective of this study was to determine the differences between the fatty acid compositions of hybrid line-golden rainbow trout (Oncorchynchus mykiss, Stevanovski) and Californian rainbow trout (Oncorcynchus mykiss, Walbaum). The fatty acids composition of golden rainbow trout characterized with higher content of poly-unsaturated fatty acids (...

The aim of this paper was to monitored physical, chemical and microbiological changes in the samples during the process of dry fermented sausages. The results obtained indicate the justification of using starter cultures, which bring the pH value down to the required levels (5,02), as shown by the final sensory assessment. The use of starter cultur...

ABSTRACT The aim of this work was the analysis of differences in chemical composition and energetic value of meat of golden rainbow (Oncorhynchus mykiss, Stevanovski) and golden rainbow (Oncorcynchus mykiss Walbaum). According obtained results meat samples of golden rainbow trout have average content of water of 72,277%, and 74,077% rainbow trout s...