This study aimed to ascertain the differences in the nutritional composition of maize grains by analysing their lipid, protein, fatty acid, triacylglycerol, and sugar content before and after undergoing an accelerated aging (AA) test. Additionally, phytochemicals (total pigments, phenolics and flavonoids), as well as antioxidant potential of maize grains were evaluated through ABTS•+ scavenging capacity and ferric reducing power (FRP) assays. Maize was cultivated in Serbia during the 2017 season, employing two growing systems (conventional and organic). Although minimal differences were observed in protein and lipid content, the grains proved to be an excellent source of polyunsaturated fatty acids and triacylglycerols with ECN44 fraction being predominant. The total soluble sugar content was low, while starch content was significantly higher. HPLC analysis confirmed a considerably higher prevalence of non-reducing disaccharides compared to reducing disaccharides. Maize grains emerged as a substantial source of chlorophyll a (0.53-4.38 µg/g DW), phenolics (1498.9-1931.3 mg FAE/kg DW), and flavonoids (85.7-381.9 mg QE/kg DW). All tested extracts exhibited satisfactory abilities to neutralize free ABTS•+. The FRP assay revealed a significantly higher ability to reduce Fe3+-ions in conventionally produced grains. According to the Blunt-Altman test, all analysed parameters showed considerable similarity, except for chlorophylls a and b. Principal component analysis (PCA) revealed that grains exposed to the AA test were mainly separated based on chlorophyll a, C20:0, C18:1n-9, MUFA, carotenoids, lipids content. Conversely, conventional untreated grains were primarily distinguished by their pentose, hexose and chlorophyll b content, while in the case of organic samples, disaccharides (both reducing and non-reducing) and soluble sugars were the main differentiating factors. The present preliminary study can serve as foundational research for future investigations aimed at comprehending alterations in nutrients and phytochemicals induced by accelerated aging tests. However, it should be supplemented and expanded upon by subsequent studies in the future.

Total replacement of pork backfat with inulin-collagen suspension in the production of cooked-emulsified sausages was investigated. Four groups of sausages were produced: control sausages (backfat 25 %), Series A (backfat 15 %, inulin 4 %, and collagen 0.7 %), Series B (backfat 7.5 %, inulin 4 %, and collagen 1.2 %) and Series C (inulin 4 % and collagen 1.65 %). Physico-chemical properties, chemical composition, fatty acid profile, lipid oxidation parameters, colour, textural and sensory parameters were determined. The results showed that total replacement of pork backfat with inulin-collagen suspension is possible, considering that the low-fat Series C sausages had acceptable sensory properties, lower free fat content (8.5 +/- 1.8 g center dot kg(-1)), lower cholesterol content (462.3 +/- 49.3 mg center dot kg(-1)) and higher content of carbohydrates-prebiotics (74.6 +/- 8.4 g center dot kg(-1)) than the control sausages. Series C sausages also had lower polyunsaturated, higher monounsaturated and a similar saturated fatty acids contents compared to the control product. Total fat replacement led to a decrease in values of lightness and redness but did not influence yellowness or the texture parameters. Regarding quality parameters, sausages with partially replaced pork backfat were not superior to those with total fat replacement.

Amino acids are fundamental for animal nutrition. Their presence is necessary to maintain the normal structure and function of the intestine, and they are key in regulating metabolic pathways for improving health, survival, growth, development, lactation, and reproduction. The animal feed industry invests great resources and efforts to obtain optimal formulations in which the composition of amino acids plays a key role. In support of these aspirations in recent decades, much attention has been paid to the development and improvement of analytical techniques for the reliable, rapid and accurate determination of amino acid content in animal feed. This paper outlines different methodologies for the analysis of amino acid content in animal feed. Various methods, based on different analytical techniques, are presented for determination of amino acids in feed for nutritional and regulatory purposes.

The aim of this study was to determine the fatty acid (FA) profile and trans fatty acid (TFA) content of the Balkan’s traditional meat preparations. Twenty-four meat preparations were examined: fresh sausages, ćevapčići, pljeskavica and hamburger. Gas chromatography of FA and TFA was used. Trans fat was higher than the recommended value of 0.5% in ćevapčići, pljeskavica and hamburger (0.54-0.62%) and lower in fresh sausages (0.26%). There were significant differences (P < 0.05) in the atherogenicity index (AI), which was lower in fresh sausages (0.58) and ćevapčići (0.64) and pljeskavica (0.64) and highest in hamburger (0.77). Concerning thrombogenicity indices (TI), there was a significant difference (P < 0.05), being the lowest in fresh sausages (1.42), ćevapčići (1.28) and pljeskavica (1.40) and the highest in hamburger (1.82). AI and TI of traditional meat preparations were higher than recommended indices, 0.5 and 1.0, respectively, and so are not desirable for health protection. The n-6/n-3 ratio was significantly (P < 0.05) lower in pljeskavica (10.76) and hamburger (7.30) compared with ćevapčići (22.25) and fresh sausages (28.41). Promotion of the Mediterranean diet requires changes in the food systems and public health policies to improve overall diet quality of individuals, communities, and populations.

The aim of the current study was to determine the content of several primary metabolites: total soluble sugars, starch and lipids, soluble sugars, fatty acids and triacylglycerols profile, and secondary metabolites: total phenolics and flavonoids, in the grains of soybean (Glycine max (L.) Men.) cultivar 'Kaca'. Additionally, grain antioxidant properties were assessed using ABTS(center dot+) scavenging capacity and ferric reducing power (FRP) assays. Soybean was developed and grown in Serbia under two cultivation systems (conventional and organic) during two growing seasons (2016 and 2017). In both growing seasons and cultivation systems, soybean grains were characterised by reduced lipid content (8.16-14.34%) and as an excellent source of polyunsaturated fatty acids. Triacylglycerols (TAGs) with 44 equivalent carbon numbers (ECN44) represented the main fraction (30.95-32.79%) followed by ECN46 TAGs (23.27-26.36%). Low total soluble sugars (2.36-11.51%) content was determined. High-performance liquid chromatography (HPLC) analysis revealed a significant prevalence of non-reducing disaccharides (1.41-6.57%) among the individual sugars. Soybean grains were proved as a good source of phenolic (2493.9-4419.5 mg kg(-1)) and flavonoid (292.7-500.9 mg kg(-1)) compounds with the dominance of free (extractable) fractions. Strong positive correlations were observed between both cultivation systems and growing seasons indicating no clear differences for the majority of analysed parameters. All examined extracts possessed a significant ability (27.6-38.2%) to neutralize ABTS center dot(+) radicals, while in the case of FRP assay a significant ability for iron ions (Fe3+) reduction was recorded for the samples from the second growing season.

Recent views on the use of preservatives sorbic and benzoic acids and their salts in meat products are presented from the point of accordance with current legislation in the Republic of Serbia and the EU, food safety and public health risks, and mainstreams in the methodology for their determination. These preservatives are permitted to be added individually or in combination, the maximum level is applicable to the sum and the levels are expressed as the free acid. Currently set values of the recommended daily intake of sorbate and benzoate are 25 mg/kg and 5 mg/kg, respectively. These values vary and depend on regulations in different countries. Considering control of the use of these additives, the most common methods for their determination are chromatographic methods based on high performance, or high pressure, liquid chromatography with diode array detectors.

According to the World Health Organization, coronavirus disease (COVID-19-global pandemic) is defined as highly contagious viral infection that causes severe acute respiratory syndrome-coronavirus-2 (SARS-CoV2). This disease is very rapidly transmitted among humans. To date, 30 May 2021, at least 170,689,920 confirmed cases of COVID-19 have been reported while global deaths reached 3,550,093 ( https://www.worldometers.info/coronavirus/ ). In Serbia (to date 30 May 2021) at least 712,046 confirmed cases of COVID-19 have been reported, while deaths reached 6,844 and recovered 694,492. Also, Serbia is at the top of the list of country vaccination rates against COVID-19. New concerns regarding vaccine safety and efficacy are coming with the mutated strains of SARS-CoV-2 virus. Natural products of known antiviral activity can be used for various therapeutic purposes. Honey, propolis, pollen, bee bread, bee venom and royal jelly might potentiate the immune system of patients and reduce their susceptibility to COVID-19 infection.

Research of added food colours presence in meat products was carried out for a period of almost six years, as a continuance of previous study on market in Serbia. Improved method of high performance liquid chromatography was applied for identification and quantification od added colours in meat products. The colours were determined in variety of meat products, smoked meat and bacon, fermented sausages and heat-treated dry sausages, boiled sausages, cooked sausages, canned meat and meat meals, meat semiproducts and mechanically separated meat and, as a separated category, sea fish pastes, both from domestic market and from import. Over the 1400 products were analysed. The research results showed great improvement both in content of colours and labelling of products of meat products in Serbia.

Carp is the dominant species grown in Serbia and makes up over 80% of the total fish production. The aims of the present study were to analyze changes of protein, lipid, ash and moisture in dorsal muscle, adipose tissue and liver in common carp additionally fed complete pellets during four months in natural carp ponds. Twenty fish from four ponds were sampled. Analysis of variance showed that proteincontent was the highest in dorsal muscle and adipose tissue and was the smallest in liver (P < 0.05). The percentage of protein was quite stable and reached a plateau value (18.42–19.49%) in dorsal muscle. Totallipid content in common carp was the highest in liver (14.79–17.24%) and smaller in dorsal muscle (1.92–5.42%) (P<0.05). More interested were how the fish mass increased during breeding. The proximate composition of fish tissues was expressed as absolute content by weight of each fish. Simple regression resulted in relationships between protein content (g/fish) and body weight (g) indicating strong association (r = 0.965). Simple regression resulted in not strong relationships between lipid content (g/fish) and body weight (g (r = 0.784). There was a strong relationship between moisture content (%) and lipid content (%) (r = 0.962). The protein content (g/fish) was strongly associated with body weight in dorsal muscle and adipose tissue since coefficients of regression were high (>0.95), as were t-tests of significance (13.69, 18.04), and in the liver there was also an association since the coefficient of regression was 0.952 and the t-test was high (11.72).