Seminar o inovativnim rešenjima u preradi mesa/ Seminar on Innovative Solutions in Meat Processing
Na Tehnološkom fakultetu Novi Sad i u Naučnom institutu za prehrambene tehnologije u Novom Sadu (FINS) 18.09.2025. održan je stručni seminar o mogućnosti zamene nitrita i fosfata prirodnim preparatima španske kompanije PROSUR. Seminar je inicirala kompanija ALIMENTA DOO iz Novog Sada, a učesnici su bili predstavnici 15 industrija mesa iz Republike Srbije.
Teorijski deo obuhvatio je predavanja eksperata iz PROSUR-a o mehanizmima delovanja i mogućnosti primene polifenola u mesnoj industriji, kao i predavanje prof. dr Branislava Šojića o aplikaciji bioaktivnih jedinjenja.
Praktični deo je sproveden je u pilot postrojenju za tehnologiju mesa, kao i u akreditovanoj laboratoriji za senzorske analize FINS-a, gde je demonstrirana priprema salamure za kuvanu šunku uz primenu PROSUR alternative nitritima, odnosno sprovedeno profilisanje senzorskih osobina i komparacija proizvoda sa polifenolima i konvencionalnih proizvoda sa nitritnom solju.
FINS i Tehnološki fakultet Novi Sad zahvaljuju kompanijama ALIMENTA DOO iz Novog Sada i IM GOMBIT iz Inđije na inicijativi i pomoći u organizaciji ovog seminara.
On September 18, 2025, a professional seminar on the possibilities of replacing nitrites and phosphates with natural products from the Spanish company PROSUR was held at the Faculty of Technology, University of Novi Sad, and the Institute of Food Technology in Novi Sad (FINS). The seminar was initiated by ALIMENTA DOO from Novi Sad and brought together representatives of 15 meat industry companies from across Serbia.
The theoretical part featured lectures by experts from PROSUR on the mechanisms of action and potential applications of polyphenols in the meat industry, as well as a lecture by Prof. Dr. Branislav Šojić on the application of bioactive compounds.
The practical part was conducted at the pilot plant for meat technology and in the accredited sensory analysis laboratory of FINS, where the preparation of brine for cooked ham was demonstrated using PROSUR’s alternative to nitrites. In addition, sensory profiling and comparison of products containing polyphenols versus conventional products with nitrite salt were carried out.
FINS and the Faculty of Technology, University of Novi Sad, extend their gratitude to ALIMENTA DOO from Novi Sad and IM GOMBIT from Inđija for their initiative and support in organizing this seminar.
