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The antioxidant and antimicrobial properties of Boletus edulis decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. The addition of mushroom delayed the increase in the total number of aerobic mesophilic microorganisms during the storage. The incorporation of B. edulis in cooked sausages resulted in the significantly higher hardness of frankfurters in comparison with control, during chilled storage. Mushroom addition significantly affected the color of sausages throughout storage, but no deficiencies in sensory acceptance test were obtained. Generally, this mushroom can be used as a natural antioxidant to interfere with microorganism growth and extend the shelf life of cooked pork sausages during refrigerated storage. Practical applications In this study, the addition of B. edulis has proven to be a potent antioxidant and antimicrobial ingredient that extends the shelf life of frankfurters. That could be an interesting finding in potentially reducing or replacing commercial antioxidants with a natural, healthier variant of food additives.

Effects of endpoint temperatures of 51, 61, 71, 81 and 91C on mineral contents (mg/100 g WW, wet weight) of pork loin (longissimus thoracis et lumborum, n = 12) were investigated. Pork was cooked in water bath set to 100C. In both raw and cooked samples, phosphorus was determined by the standard spectrophotometric method while metals (potassium, sodium, magnesium, calcium, zinc, iron, copper and manganese) were determined by the flame atomic absorption spectrometry after mineralization by dry ashing. All cooking treatments led to significantly increased mineral contents, except for potassium and sodium, compared to raw meat. As endpoint temperature was increased, mineral contents increased, reaching numerically or significantly highest contents at: 61C for sodium and magnesium; 71C for phosphorus, potassium, calcium, zinc, copper and manganese; and 81C for iron, after which mineral contents decreased. Practical Applications During cooking, the meat undergoes changes in its physical properties and chemical composition. Cooking temperature and especially endpoint internal temperature affect mineral contents of cooked pork. Thus, it is important to know the extent of mineral losses occurring during different boiling treatments. Data in the most food composition tables are based on mineral contents of raw meat. The results provide update and improve regularly nutrient compositional data of meat.

Hull‐less pumpkin seed flour is a by‐product of cold oil extraction from pumpkin seed. Utilization of this by‐product in the production of a new kind of spreadable food product was observed in this work from the aspect of textural, color, and sensory characteristics of spreads. The spreads also contained two types of cellulose‐based continuous phases, beside the pumpkin seed flour. Obtained results pointed that all analyzed properties of spreads had mostly been influenced by amount of continuous phase. Increase in this factor had reduced hardness of spreads and provided their low stickiness, had increased lightness of spread color, and provided desired sensory properties. Spreads with MCG continuous phase were more acceptable than spreads with WFG continuous phase based on sensory analysis. Optimal characteristics of spread were achieved with 20% of pumpkin seed flour, 80% of MCG continuous phase, and its gel concentration of 7%. PRACTICAL APPLICATIONS: Modern concept of sustainable development and environmental protection mean maximum utilization of resources, practically without waste. It includes utilization of by‐products of industry and the possibility of their application in other kinds of production. Our previous research had opened up a good possibility for the production of this new kind of spread based on pumpkin seed flour from a rheological aspect. The results of this work confirmed that claim by observing the texture, color, and sensory properties of the spreads. Production of nutritionally valuable functional food spread based on an unusual specific low‐cost raw material and with desired texture and sensory properties supports the idea of food waste recovery and of the reuse of by‐product from vegetable oil industry.

Kranjska klobasa is a traditional Slovenian cured, smoked, and cooked sausage made with coarse-ground pork. It is a traditional product that is protected geographical indication status and is produced practically everywhere in Slovenia, as well as in some other European countries. The aim of this study was to determine the main characteristics of Kranjska klobasa prepared by different manufacturers in Slovenia. Products from 14 producers were analysed for basic chemical composition, for content of salt, nitrite, phosphate, and TBARs, for instrumentally measured firmness, and for sensory parameters. A comparison of some of these characteristics of Kranjska klobasa produced over the last 12 years was also carried out. Despite some of the limitations (less added pork fat, free of added phosphates, and beef), the Kranjska klobasa with protected geographical indication status shows better juiciness, texture, intensity of flavor, and overall acceptability compared to Kranjska klobasa produced before protection was granted. Practical applications It is well known that protection of quality traditional food products can promote specific rural areas. Therefore product characterization is essential for success and recognition in the market. In this article is shown that protection has changed and standardized the composition and manufacturing process of Kranjska klobasa with protected geographical indication status. Protected product showed better juiciness, optimal texture, intense flavor, and improved overall acceptability compared to the Kranjska klobasa “before protection.” Even with some limitations (use of beef, polyphosphates, and meat batter is prohibited, pepper and garlic permitted spices), decreased content of fat (limited to 29%) improved sensory quality for the product can be provide.

The aim of this study was to investigate the antifungal potential of onion (Allium cepa L. cultivar Kupusinski jabucar) essential oil against fungal species isolated from food. Twenty one compounds were identified in the onion essential oil and the major components were dimethyl-trisulfide (16.64%) and methyl-propyl-trisulfide (14.21%). Applied concentrations of onion essential oil (3.5, 7.0, 14.0, and 28.0 μL/100 mL) caused the delay or absence of fungal growth with different inhibitory effects on the deceleration in the growth rate. Onion essential oil at a concentration of 28.0 μL/100 mL demonstrated a fungicidal effect on the growth of Aspergillus carbonarius, Aspergillus wentii, Aspergillus versicolor, Penicillium brevicompactum, Penicillium glabrum, Penicillium chrysogenum, and Fusarium spp. and an inhibitory effect on Aspergillus niger and Penicillium aurantiogriseum. Macroscopic and microscopic investigations showed that the application of onion essential oil caused changes in macro-morphology and micro-morphology of the investigated fungi. Practical Applications The obtained results show that onion essential oil, in addition to the basic sensory role in a food product, can also be used as antifungal agent in food protection from mycological and mycotoxicological contamination.