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Introduction. Non-meat proteins are widely used in meat processing. In our study, we analyzed the effects of whey and soy protein isolates on the physicochemical and sensory properties of domestic fermented sausage. Study objects and methods. Five groups of sausages were traditionally fermented under industrial conditions. The sausage group without the additives was labelled the control, while other sausages were manufactured with the addition of 0.5% and 1.5% protein isolates of whey and soybean. Using a quantitative descriptive test, we assessed the sensory characteristics of the sausages and instrumentally determined their color, hardness, water activity (aw), and pH. Results and discussion. The proteins added to fermented sausages improved emulsification, texture, as well as water and fat binding capacity, which was confirmed by the results for hardness. Using a 0.5% soy protein isolate resulted in a firmer product. The additives had a minor effect on the color: the samples with the additives had a slightly lower L* value, and those with a soy protein had higher yellowness (b*). Conclusion. Using the additives did not have a significant effect on the chemical composition and overall sensory quality of all tested samples (P > 0.05).

Introduction. Mead, one of the oldest alcoholic beverages that man consumed is obtained by fermentation of honey solution, and contains from 8 to 18% vol. ethanol. Honey can be considered as an excellent source of carbohydrates for the fermentation process, but low concentrations of other substances in the honey can slow down the process. Blackberry (Rubus fruticosus L.) contains dietary fibers, vitamin C (ascorbic acid), vitamin A, vitamin E, potassium and calcium, along with the phenolic metabolites that are a source of possible health benefits. Study objects and methods. In this study was investigated the influence of blackberry juice addition on mead fermentation process, chemical composition and antioxidative activity. Dynamics of the fermentation process were controlled based on weighing the flasks in time on a scale every 24 h throughout the alcoholic fermentation. At the end of fermentations, oenological parameters of mead: dry matter content, pH, volatile acidity and ethanol content and reducing sugars. For the determination of antioxidative capacity the content of total phenolics, total flavonoids and total flavonols were measured and two tests were performed: DPPH and ABTS. Results and discussion. Addition of blackberry juice had a positive effect on fermentation dynamics (almost 25% higher rate of fermentation than in control samples), and improved all physicochemical characteristics and composition of resultant meads. Also, meads with the addition of blackberry juice had a significantly higher concentration of total phenolics, total flavonoids and total flavonols and significantly stronger antioxidative properties compared to the control meads without juice addition. The highest total phenolics, total flavonoids and total flavonols content was determined in the mead with the maximum addition of blackberry juice (B20W): it reached 490.88, 50.34 and 62.57 μgQE.mL–1, respectively, and was 6-fold higher for total phenolics and total flavonoids content, and 10-fold higher for total flavonols content than in the mead without juice addition (CW). The strongest antioxidative activity was determined in the B10W mead; it accounted for 6.98 μgTE.mL–1 (DPPH assay) and 0.65 μgTE.mL–1 (ABTS assay), what was 1.5-fold and 3-fold higher, respectively, than in the mead without juice addition (CW). Conclusion. The conducted study demonstrated that the use of blackberry juice influenced the course of fermentation of meads as well as their physicochemical and antioxidative properties (positive effect on fermentation dynamics – almost 25% higher rate of fermentation than in control samples, and improvement of all physicochemical characteristics and composition of resultant meads).

The aim of this paper is to present as accurately as possible the morphological characteristics of the summer truffle, found in Bosnia and Herzegovina, and to compare them with the characteristics of the previously described specimens in other countries and regions. Well-developed fruiting bodies of summer truffles (Tuber aestivum Vittad.) were found in oak and beech forests on calcareous soils in Bosnia and Herzegovina with the help of trained dogs. On the basis of a representative sample, composed of specimens, collected during three consecutive truffle seasons, the following were analyzed: shape, size and mass of ascocarps, structure of the harvest, gleba color, size and shape of ascospores. It was found, that predominant geometric shape of their fruiting bodies is ellipsoid with an average mass of 44.3 g. Most acocarps weighed less than 20 g. As the weight of the pieces increases, their frequency decreases, so that ascocarps over 60 g participate in number with only 20 % and by weight with 47.2 % of the total yield. The length of spores ranges from 26.0 to 35.8 μm, with an average of 30.3 μm, while the width of spores varies from 17.2 to 26.1 μm, with an average of 21.3 μm. The Q-shape parameter takes values in a wide range from 1.16, which roughly corresponds to the globular shape, to 1.64 for the distinctly ellipsoidal shape. In sum, the shape and size of the summer truffle ascocarps and spores native to Bosnia and Herzegovina fit the general picture of this taxon.