Marjeta Čandek-Potokar
Publications
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1.95Impact points
Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness.
Meat science. 02/2011; 88(4):657-67.
Two-dimensional electrophoresis was used to compare dry-cured biceps femoris insoluble protein fraction according to genotype (PRKAG3Ile199Val and CASTLys249Arg/Ser638Arg) as well as salt and pastiness level. The PRKAG3 affected mainly muscle metabolic enzymes, indicating its possible influence on m... [more] Two-dimensional electrophoresis was used to compare dry-cured biceps femoris insoluble protein fraction according to genotype (PRKAG3Ile199Val and CASTLys249Arg/Ser638Arg) as well as salt and pastiness level. The PRKAG3 affected mainly muscle metabolic enzymes, indicating its possible influence on muscle metabolism with heterozygotes Ile/Val appearing different from both homozygous genotypes. The effect of CAST was smaller, affecting the quantity of one actin fragment. Dry-cured ham salt and pastiness level affected a wide variety of protein spots including metabolic enzymes, plasma proteins, chaperones and myofibrillar proteins, including protein fragments, indicating the connection with proteolysis. Pastiness was associated with salt content, reflected also by the fact that many spots were affected by both factors. Despite the absence of extreme pastiness (or low salt samples), some protein spots (actin, MHC fragment, desmin fragment) exhibited important differences in intensity according to pastiness (and salt level) suggesting they could be used as potential quality markers.
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1.95Impact points
Accuracy of near infrared spectroscopy for prediction of chemical composition, salt content and free amino acids in dry-cured ham.
Meat science. 01/2011; 88(2):299-304.
The capability of near infrared (NIR) spectroscopy was examined for the purposes of quality control of the traditional Slovenian dry-cured ham "Kraški pršut." Predictive models were developed for moisture, salt, protein, non-protein nitrogen, intramuscular fat and free amino acids in bicep... [more] The capability of near infrared (NIR) spectroscopy was examined for the purposes of quality control of the traditional Slovenian dry-cured ham "Kraški pršut." Predictive models were developed for moisture, salt, protein, non-protein nitrogen, intramuscular fat and free amino acids in biceps femoris muscle (n = 135). The models' quality was assessed using statistical parameters: coefficient of determination (R(2)) and standard error (se) of cross-validation (CV) and external validation (EV). Residual predictive deviation (RPD) was also assessed. Best results were obtained for salt content and salt percentage in moisture/dry matter (R(CV)(2)>0.90, RPD>3.0), it was satisfactory for moisture, non-protein nitrogen, intramuscular fat and total free amino acids (R(CV)(2) = 0.75-0.90, RPD = 2.0-3.0), while not so for protein content and proteolysis index (R(CV)(2) = 0.65-0.75, RPD<2.0). Calibrations for individual free amino acids yielded R(CV)(2) from 0.40 to 0.90 and RPD from 1.3 to 2.9. Additional external validation of models on independent samples yielded comparable results. Based on the results, NIR spectroscopy can replace chemical methods in quality control of dry-cured ham.
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1.95Impact points
An attempt to predict pork drip loss from pH and colour measurements or near infrared spectra using artificial neural networks.
Meat science. 06/2009;
The ability to predict meat drip loss by using either near infrared spectra (SPECTRA) or different meat quality (MQ) measurements, such as pH(24), Minolta L( *), a( *), b( *), along with different chemometric approach, was investigated. Back propagation (BP) and counter propagation (CP) artificial n... [more] The ability to predict meat drip loss by using either near infrared spectra (SPECTRA) or different meat quality (MQ) measurements, such as pH(24), Minolta L( *), a( *), b( *), along with different chemometric approach, was investigated. Back propagation (BP) and counter propagation (CP) artificial neural networks (ANN) were used and compared to PLS (partial least squares) regression. Prediction models were created either by using MQ measurements or by using NIR spectral data as independent predictive variables. The analysis consisted of 312 samples of longissimus dorsi muscle. Data were split into training and test set using 2D Kohonen map. The error of drip loss prediction was similar for ANN (2.2-2.6%) and PLS models (2.2-2.5%) and it was higher for SPECTRA (2.5-2.6%) than for MQ (2.2-2.3%) based models. Nevertheless, the SPECTRA based models gave reasonable prediction errors and due to their simplicity of data acquisition represent an acceptable alternative to classical meat quality based models.
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European protection of agricultural products and foodstuffs in the new EU member countries : the example of collaboration between France and Slovenia
The objective of this article is to present the main results of an advising and assisting program, which took place in years 2001 until 2003, and which involved the Slovenian Ministry for Agriculture and two French institutions, French Agency for Standardization and National Institute for Designatio... [more] The objective of this article is to present the main results of an advising and assisting program, which took place in years 2001 until 2003, and which involved the Slovenian Ministry for Agriculture and two French institutions, French Agency for Standardization and National Institute for Designations of Origin. Authors report their experience in implementation of a system for the registration and certification of special agricultural products and foodstuffs in the Republic of Slovenia, in accordance with the quality policy and legislation of the European union (Council Regulations 2081/92 and 2082/92). They highlight the key success factors for an efficient implementation of the registration system for the special agricultural products and foodstuffs in the new EU members.
