Abstract. The potential of goats to produce a high-quality meat is mainly reflected in their healthy fats, low calorie intramuscular fats, saturated fats, and, especially, their high ratios of unsaturated (UFA) and saturated (SFA) fatty acids, as well as hypocholesterolemic and hypercholesterolemic fatty acids. The aim of this study was to collect and compare meat quality parameters for domestic Balkan, Alpine and Saanen goats of the same age. Samples for all tests were taken from musculus gluteus superficialis. Chemical composition, pH value, fatty acid composition, content of volatile compounds, color and overall sensory quality (appearance, texture and smell) were determined. In chemical composition, moisture, fat, protein and ash varied significantly between each of the examined groups as opposed to pH values. Furthermore, among all the examined groups a significant difference was found for fatty acids and volatile compounds. Determined ratio of polyunsaturated fatty acids (PUFAs) to SFAs was 0.089, 0.085 and 0.071 for Balkan, Alpine and Saanen goat meats, respectively. Regarding that ratio, Saanen goat meat had the most favorable characteristics. Saanen goat meat showed the highest nutritional value. On the other hand, Balkan goat meat had the lowest intramuscular fat content. Measurements of the meat color from all three groups, as well as overall acceptability, showed significant differences between breeds. Obtained results point to the impact of breed on chemical composition and fatty acid profile of goat meat.

No abstract

No abstract

The aim of this paper is to simulate leaching of metals from fly ash in different environmental conditions using ultrasound and microwave-assisted extraction techniques. Single-agent extraction and sequential extraction procedures were used to determine the levels of different metals leaching. The concentration of metals (Al, Fe, Mn, Cd, Co, Cr, Ni, Pb, Cu, As and Be) in fly ash extracts were measured by inductively coupled plasma-atomic emission spectrometry. Single-agent extractions of metals were conducted at sonication times of 10, 20, 30, 40 and 50 min. Single-agent extraction with deionized water was also performed by exposing samples to microwave radiation at temperature of 50 °C. The sequential extraction was conducted according to the BCR procedure which was modified and applied to study the partitioning of metals in coal fly ash. The microwave-assisted sequential extraction was performed at different extraction temperatures: 50, 100 and 150 °C. The partitioning of metals between the individual fractions was investigated and discussed. The efficiency of the extraction process for each step was examined. In addition, the results of the microwave-assisted sequential extraction are compared to the results obtained by standard ASTM method. The mobility of most elements contained in the fly ash is markedly pH sensitive.

The aims of this study were to determine the nutritional composition (moisture, protein and total fat) of peglana sausages produced in eastern Serbia and to analyze the composition of fatty acids. Determination of fatty acid composition in the sausages was performed after ripening and after 20 days of storage. Also, a sample preparation method for fatty acid analysis after simultaneous microwave-assisted extraction-esterification was implemented and results were compared with conventional extraction. The results obtained show peglana sausages have high contents of proteins and saturated fatty acids, but no nitrite; the lack of nitrite makes these sausages a suitable product for consumers trying to avoid this additive. The good agreement between results provided by both fat extraction methods demonstrates the usefulness of both methods as routine methods for the treatment of meat samples prior to fatty acid analysis.