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Inovacija proizvoda HRZZ projekta “Inovativni funkcionalni proizvodi od janjećeg mesa“
Ana Shek Vugrovečki, D. Špoljarić, Ivona Žura Žaja, Ksenija Vlahović, Silvijo Vince, Ante Vidošević, M. Živković, Branimira Špoljarić, Miljenko Šimpraga, Zrinka Žderić Savatović, Nina Poljičak Milas, Luka Pajurin, Bela Njari, Amina Hrković Porobija, Gordana Mršić, S. Milinković Tur, Lidija Kozačinski, Goran Kiš, Matko Kardum, Željka Cvrtila, Maja Popović, Tomislav Mikuš
In diesem Beitrag wird die Einzigartigkeit der Forschungsinnovation vorgestellt, die im Rahmen des Projekts der Kroatischen Stiftung für Wissenschaft (HRZZ) "INNOVATIVE FUNKTIONELLE LAMMFLEISCHPRODUKTE" (IP-2016-06-3685) durchgeführt wurde. Wir glauben nämlich, dass unsere Projektinnovation, die in erster Linie das Ergebnis der im Rahmen des Forschungsprozesses des Projekts gewonnenen Erkenntnisse ist, auch ein Instrument zur Steigerung der Wettbewerbsfähigkeit und zur Förderung der Unternehmensentwicklung sein und somit zum wirtschaftlichen und sozialen Wohlergehen Kroatiens beitragen kann.
本文介绍了克罗地亚科学基金会(HRZZ)项目中的各种研究的独特性。则有了功能性羊肉产品的首款。我们即认为Projektinnovation主要结果Forschungsprozesses内审议这一项目的经验教训,也是一工具提高竞争力和促进、商业发展,从而促进经济和社会福祉克罗地亚能.
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引用次数: 0
Physical and sensory properties of burgers affected by different dry ageing time of beef neck 牛颈干熟时间对汉堡物理和感官特性的影响
M. Pećina, I. Kos, Hrvoje Maturanec, G. Kiš, D. Bedeković, I. Vnučec, Milna Tudor Kalit, Iva Dolenčić Špehar, Darija Bendelja Ljoljić
The objective of this study was to determine the effects of dry ageing on the yield and physical quality indicators of beef neck and to determine the sensory characteristics of burgers. Neck meat from castrated male Angus steers weighing 600 kg and 22 months old was used for the study. Neck samples (N = 12) were hung for 7 days (group Z-7) and 21 days (group Z-21) in a dry ageing chamber at a temperature of 2 °C ± 1 °C and a relative humidity of 77 % ± 3 %. Weight and pH of the meat were measured at the beginning and end of the ageing period. After ageing, the neck was dissected into muscle, subcutaneous and intermuscular fat, bone, and remaining parts. Burgers were prepared from the ground neck meat (73.9%) and fat (24.6%) to which 1.2% sea salt and 0.3% ground black pepper were added. The burgers (average weight 150 g) were then heat treated in a steam convection oven at a temperature of 230°C until an internal temperature of 64°C was reached. After heat treatment, the burgers were weighed again to calculate cooking weight loss and their diameter was measured in two perpendicular dimensions to calculate surface area reduction. Quantitative descriptive analysis and likability test were performed with nine trained sensory assessors in the sensory laboratory. The study revealed no significant differences in the proportions of each tissue obtained during dissection. The necks from group Z-21 had significantly higher pH (6.16) and weight loss (12.23%) at the end of dry aging. Significantly lower cooking loss was observed in group Z-21 (26.52%) compared to group Z-7 (31.31%), but no significant difference was observed in the reduction of the surface area of the burger. The descriptive sensory attributes and likeability traits of the burgers were not significantly different between groups Z-7 and Z-21. In view of this, it is considered that a shorter maturation period of beef necks should be used for the production of burgers.
本研究的目的是确定干老化对牛颈肉产量和物理质量指标的影响,并确定汉堡的感官特性。研究使用了体重600公斤、22个月大的阉割雄性安格斯阉牛的颈部肉。颈部标本(N = 12)分别在温度为2°C±1°C、相对湿度为77%±3%的干燥老化室中悬挂7天(Z-7组)和21天(Z-21组)。在老化期开始和结束时测定肉的重量和pH值。衰老后,将颈部解剖成肌肉、皮下和肌间脂肪、骨骼和其余部分。汉堡由绞碎的颈肉(73.9%)和脂肪(24.6%)制成,其中添加了1.2%的海盐和0.3%的黑胡椒粉。汉堡(平均重150克)在230°C的蒸汽对流烤箱中热处理,直到达到64°C的内部温度。热处理后,再次称量汉堡以计算烹饪失重,并在两个垂直的维度上测量其直径以计算表面积减少。在感官实验室由9名训练有素的感官评估员进行定量描述性分析和讨人喜欢性测试。该研究显示,在解剖过程中获得的每个组织的比例没有显着差异。干老化末期,Z-21组颈部pH值(6.16)显著升高,体重下降(12.23%)。与Z-7组(31.31%)相比,Z-21组的蒸煮损失(26.52%)显著降低,但在汉堡表面积的减少方面没有显著差异。Z-7组和Z-21组汉堡的描述性感官属性和喜爱度性状差异不显著。鉴于此,人们认为应缩短牛颈肉的成熟期,用于生产汉堡。
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引用次数: 0
Samodostatnost u proizvodnji svinjskog mesa u Republici Hrvatskoj
Jasmin Idonea Yeoman, Denis Cvitković, Danijela Zec Gossain, Noa Ram Cvitković, Branko Bobetić
U novonastaloj gospodarskoj situaciji koja je proizašla iz ekonomskih učinaka pandemije bolesti COVID 19 i rata u Ukrajini te svjetske gospodarske krize od 2008. godine, samodostatnost nacionalnih gospodarstava u proizvodnji hrane postaje vrlo važna tema. Obzirom na izrazitu nestabilnost međunarodnih lanaca opskrbe, proizvodnja hrane postaje, osim ekonomskog, i važno političko pitanje. U strahu od moguće nove pandemije i eskalacije sukoba u Ukrajini vlade država u okruženju suočene su s izazovom brze prilagodbe s ciljem osiguranja prehrambene i energetske samodostatnosti, a time i društveno-političke stabilnosti svojih zemalja. Samodostatnost u proizvodnji svinjskog mesa samo je jedan dio prehrambene samodostatnosti koja bitno utječe na zaposlenost stanovništva te posredno i na ekonomski položaj pripadnika veterinarske struke koji sudjeluju u toj proizvodnji. Ukupna potrošnja svinjskog mesa u Republici Hrvatskoj (RH) bila je u razdoblju od 2012. do 2021. godine pokrivena domaćom proizvodnjom prosječno oko 65 %. To znači da je oko 35 % potrošene količine svinjskog mesa u RH porijeklom iz uvoza. Dostizanje samodostatnosti u proizvodnji svinjskog mesa u Hrvatskoj bilo bi moguće postići povećanjem svinjogojske proizvodnje za oko 50 %. Takvo povećanje predstavljalo bi značajan potencijal za zapošljavanje i mobilizaciju neiskorištenih prirodnih resursa te veliki izazov svim dionicima u proizvodnji i prodaji svinjskog mesa. Iskustva nekih EU zemalja poput Poljske i Mađarske pokazuju da je to moguće postići, a istraživanja sugeriraju da samodostatnost može stabilizirati domaću proizvodnju i zaštititi je od fluktuacija cijena na međunarodnom tržištu.
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引用次数: 0
Bioaktivni peptidi u pršutima
Nives Marušić Radovčić, Iva Jarnjak, Helga Medić
Peptide und freie Aminosäuren entstehen in trocken gepökeltem Schinken aufgrund intensiver Proteolyse durch die Wirkung von Muskelpeptidasen. Die Proteolyse führt zur Bildung großer Mengen freier Aminosäuren und vieler Peptide mit unterschiedlichen Sequenzen und Längen, von denen einige relevante Bioaktivitäten aufweisen, wie z. B. die Hemmung des Angiotensin-Converting-Enzyms, antioxidative Aktivität, blutdrucksenkende, blutzuckersenkende oder entzündungshemmende Wirkung. In diesem Beitrag werden neuere Erkenntnisse vorgestellt, die zeigen, dass Rohschinken eine gute Quelle für natürliche bioaktive Peptide ist, die einen potenziellen Nutzen für die menschliche Gesundheit haben. Die bioaktiven Peptide selbst werden beschrieben, ebenso wie ihre Rolle und ihre positiven Auswirkungen auf die menschliche Gesundheit. Außerdem werden die bioaktiven Peptide, die in Rohschinken enthalten sind, ihre Funktionen und ihre Bedeutung beschrieben. Bioaktive Peptide können die Oxidation von Lipiden und Proteinen in Rohschinken verringern oder verhindern und so zu einer besseren Qualität des Produkts beitragen.
肽和自由的氨基酸转化为干盐火腿,由于肌肉肽分子的作用,产生了强烈的肿块。波状菌会产生大量的自由氨基酸和许多肽,它们有不同的序列和长度,包括血管连接酶的抑制、抗氧化活动、降血压、降低血糖或消炎作用。本文提供最新的研究结果,研究表明火火腿是天然的生物活性糖浆的不错来源,也会对人类健康产生潜在好处。除了对人类健康的积极作用之外还有文章也会论述生火腿内的活肽,它的功能和意义。生物活性肽可以减少或阻止原火腿中的脂质和蛋白质的氧化,从而使产品有较佳的质量。
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引用次数: 0
Mikrobiološka klasifikacija proizvodnih područja i područja za ponovno polaganje živih školjkaša
Ranka Šimić
Zum Schutz der öffentlichen Gesundheit und zur Gewährleistung der Sicherheit von lebenden Muscheln, die für den menschlichen Verzehr bestimmt sind, werden die Werte der mikrobiologischen Parameter von E. coli, die im Fleisch und in der intravalvulären Flüssigkeit auf der Produktionsebene in den Erzeugungs- und Umsetzgebieten auftreten können, durch ein Überwachungsprogramm und einen Probenahmeplan kontrolliert. In diesem Zusammenhang ist die zuständige Behörde - das Landwirtschaftsministerium, die Direktion für Veterinärmedizin und Lebensmittelsicherheit - verpflichtet, eine Hygienestudie zu erstellen, einen Plan zur Überwachung der Meeres- und Muschelqualität in den Erzeugungs- und Umsetzgebieten zu erstellen und in Kraft zu setzen sowie die Erzeugungs- und Umsetzgebiete, in denen die Ernte lebender Muscheln zugelassen wird, je nach dem Grad der fäkalen Verunreinigung/Meeresverschmutzung als Erzeugungsgebiete der Klassen A, B oder C einzustufen.
保护公众健康和确保安全的贝壳,一定要养活的价值观的mikrobiologischen参数e .广播在肉和intravalvulären液体Produktionsebene Erzeugungs中和Umsetzgebieten可以出现,通过一个监督和控制Probenahmeplan .在此背景下,在机关Landwirtschaftsministerium管理为丢在下和食品安全,建立一个Hygienestudie有义务监测计划和深海海底Muschelqualität Erzeugungs中和Umsetzgebieten编写执法办公室、Erzeugungs Umsetzgebiete所收获的贝壳,按A级、B级或C级的分解度计算。
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引用次数: 0
Histamine in fish products on Croatian market 克罗地亚市场上鱼类产品的组胺含量
V. Obradović, Sanja Zec Trilušić, Helena Marčetić, S. Škrabal, Maja Ergović Ravančić, Dario Lasić, Vanesa Hodžić
It is recommended to eat blue fish at least twice a week, due to its high nutritional value and ingredients, primarily healthy fats and proteins. In addition to its advantages, the consumption of fish and fish products can bring potential hazards. Histamine poisoning has been reported as one of the most common issues related to seafood consummation. It is considered as relatively mild illness with symptoms like rash, urticaria, nausea, vomiting, but in some cases, due to high sensitivity, it can lead to severe symptoms and even to death. In order to insure safety of fish products, histamine determination is one of the safety requirements of European and Croatian legislation (Law on food hygiene and microbiological criteria for food, NN 83/2022). Despite that, there has been several recalls of fish products by Ministry of Agriculture from Croatian market in recent years. The aim of this paper was to determine histamine levels in 20 different products from Croatian retail stores by HPLC method. All tested samples have been in accordance with legally determined limits for histamine levels.
建议每周至少吃两次蓝鱼,因为它的营养价值高,成分主要是健康的脂肪和蛋白质。除了它的优点,食用鱼和鱼制品也会带来潜在的危害。据报道,组胺中毒是与海鲜消费有关的最常见问题之一。它被认为是一种相对轻微的疾病,症状包括皮疹、荨麻疹、恶心、呕吐等,但在某些情况下,由于高度敏感,它可能导致严重的症状,甚至死亡。为了确保鱼类产品的安全,组胺测定是欧洲和克罗地亚立法(食品卫生和食品微生物标准法,NN 83/2022)的安全要求之一。尽管如此,近年来农业部已经从克罗地亚市场召回了几次鱼产品。本文的目的是用高效液相色谱法测定克罗地亚零售店20种不同产品中的组胺水平。所有测试样本均符合法定的组胺含量限量。
{"title":"Histamine in fish products on Croatian market","authors":"V. Obradović, Sanja Zec Trilušić, Helena Marčetić, S. Škrabal, Maja Ergović Ravančić, Dario Lasić, Vanesa Hodžić","doi":"10.31727/m.24.6.1","DOIUrl":"https://doi.org/10.31727/m.24.6.1","url":null,"abstract":"It is recommended to eat blue fish at least twice a week, due to its high nutritional value and ingredients, primarily healthy fats and proteins. In addition to its advantages, the consumption of fish and fish products can bring potential hazards. Histamine poisoning has been reported as one of the most common issues related to seafood consummation. It is considered as relatively mild illness with symptoms like rash, urticaria, nausea, vomiting, but in some cases, due to high sensitivity, it can lead to severe symptoms and even to death. In order to insure safety of fish products, histamine determination is one of the safety requirements of European and Croatian legislation (Law on food hygiene and microbiological criteria for food, NN 83/2022). Despite that, there has been several recalls of fish products by Ministry of Agriculture from Croatian market in recent years. The aim of this paper was to determine histamine levels in 20 different products from Croatian retail stores by HPLC method. All tested samples have been in accordance with legally determined limits for histamine levels.","PeriodicalId":23676,"journal":{"name":"Volume 2: Manufacturing Processes; Manufacturing Systems; Nano/Micro/Meso Manufacturing; Quality and Reliability","volume":"15 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82884639","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Reološke karakteristike salatne majoneze s dodatkom kaše jabuke
Tihomir Moslavac, Mario Kovač, Ante Lončarić, Matea Slobođan
Reološka svojstva hrane su od velikog značaja radi postizanja određenih svojstava hrane i radi vođenja procesa proizvodnje hrane. U ovom radu istraživan je utjecaj pojedinih sastojaka (ugljikohidrati, mliječna komponenta, žumanjak kokošjeg jajeta, kaša jabuke) i parametara homogenizacije (brzina rotora, vrijeme homogenizacije) na reološka svojstva salatne majoneze. Mehanički proces homogenizacije majoneze proveden je kod 10000, 12000 i 15000 o/min u vremenu od 1, 3 i 5 minuta. Za izradu majoneze korišteni su ugljikohidrati (glukoza, saharoza, laktoza, maltodekstrin), mliječna komponenta (obrano i punomasno mlijeko u prahu, sirutka u prahu, kazein u prahu), žumanjak jajeta (svježi, pasterizirani) i kaša jabuke pripremljena od sorte Čelenka i Kanadska reneta. Mjerenja reoloških svojstava salatne majoneze s dodatkom kaše jabuke provedena su na rotacijskom viskozimetru s koncentričnim cilindrima pri temperaturi 25 °C. Iz dobivenih podataka izračunati su reološki parametri koeficijent konzistencije, indeks tečenja i prividna viskoznost majoneza. Navedeni rezultati ukazuju da salatna majoneza koja je izrađena s punomasnim mlijekom ima veću viskoznost u odnosu na druge mliječne komponente. Dodatkom maltodektrina ostvaruju se veće vrijednosti prividne viskoznosti u odnosu na ostale uzorke. Korištenjem svježeg žumanjka ostvaruje se manja prividna viskoznost. Brzina rotora i vrijeme homogenizacije utječu na promjenu reoloških svojstava. Veću prividnu viskoznost imaju uzorci s kašom jabuke sorte Kanadska reneta u usporedbi na sortu Čelenka.
{"title":"Reološke karakteristike salatne majoneze s dodatkom kaše jabuke","authors":"Tihomir Moslavac, Mario Kovač, Ante Lončarić, Matea Slobođan","doi":"10.31727/m.24.6.3","DOIUrl":"https://doi.org/10.31727/m.24.6.3","url":null,"abstract":"Reološka svojstva hrane su od velikog značaja radi postizanja određenih svojstava hrane i radi vođenja procesa proizvodnje hrane. U ovom radu istraživan je utjecaj pojedinih sastojaka (ugljikohidrati, mliječna komponenta, žumanjak kokošjeg jajeta, kaša jabuke) i parametara homogenizacije (brzina rotora, vrijeme homogenizacije) na reološka svojstva salatne majoneze. Mehanički proces homogenizacije majoneze proveden je kod 10000, 12000 i 15000 o/min u vremenu od 1, 3 i 5 minuta. Za izradu majoneze korišteni su ugljikohidrati (glukoza, saharoza, laktoza, maltodekstrin), mliječna komponenta (obrano i punomasno mlijeko u prahu, sirutka u prahu, kazein u prahu), žumanjak jajeta (svježi, pasterizirani) i kaša jabuke pripremljena od sorte Čelenka i Kanadska reneta. Mjerenja reoloških svojstava salatne majoneze s dodatkom kaše jabuke provedena su na rotacijskom viskozimetru s koncentričnim cilindrima pri temperaturi 25 °C. Iz dobivenih podataka izračunati su reološki parametri koeficijent konzistencije, indeks tečenja i prividna viskoznost majoneza. Navedeni rezultati ukazuju da salatna majoneza koja je izrađena s punomasnim mlijekom ima veću viskoznost u odnosu na druge mliječne komponente. Dodatkom maltodektrina ostvaruju se veće vrijednosti prividne viskoznosti u odnosu na ostale uzorke. Korištenjem svježeg žumanjka ostvaruje se manja prividna viskoznost. Brzina rotora i vrijeme homogenizacije utječu na promjenu reoloških svojstava. Veću prividnu viskoznost imaju uzorci s kašom jabuke sorte Kanadska reneta u usporedbi na sortu Čelenka.","PeriodicalId":23676,"journal":{"name":"Volume 2: Manufacturing Processes; Manufacturing Systems; Nano/Micro/Meso Manufacturing; Quality and Reliability","volume":"50 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79792856","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Policiklički aromatski ugljikovodici (PAH) u tradicionalno dimljenim mesnim proizvodima
Leona Puljić, Krešimir Mastanjević, Kristina Habschied, Dragan Kovačević, B. Kartalović
Dimljeni mesni proizvodi čine jednu od najvažnijih skupina tradicionalnih namirnica. Zahvaljujući jedinstvenim i povoljnim organoleptičkim svojstvima te visokoj kvaliteti, potrošači ih rado biraju. U posljednje vrijeme raste zabrinutost oko zdravstvenih aspekata ovih proizvoda. Istraživanja sugeriraju da tradicionalno dimljeni mesni proizvodi mogu biti povezani s nekim problemima zdravstvene sigurnosti, poput prisutnosti policikličkih aromatskih ugljikovodika (PAH). Policiklički aromatski ugljikovodici predstavljaju veliku skupinu kemijskih spojeva prepoznatu kao mogućeg uzročnika nastanka malignih oboljenja a mogu nastati tijekom toplinske obrade hrane tradicionalnim postupcima kao što su sušenje i dimljenje. Postoje različiti mehanizmi nastanka PAH-a, pri čemu svi spojevi koji sadrže ugljik i vodik mogu poslužiti kao prekursori nastanka PAH-ova Tijekom reakcija nastanka PAH-a, vodik i ugljik spajaju se u ciklički spoj s izmjeničnim jednostrukim i dvostrukim vezama, s dva ili više kondenziranih aromatskih prstenova, koji daju visok karcinogeni i mutageni potencijal.Stoga je cilj ovog istraživanja bio analizirati čimbenike koji utječu na kvalitetu i zdravstvenu ispravnost tradicionalnih mesnih proizvoda u pogledu sadržaja policikličkih aromatskih ugljikovodika na temelju dostupne literature.
{"title":"Policiklički aromatski ugljikovodici (PAH) u tradicionalno dimljenim mesnim proizvodima","authors":"Leona Puljić, Krešimir Mastanjević, Kristina Habschied, Dragan Kovačević, B. Kartalović","doi":"10.31727/m.24.6.2","DOIUrl":"https://doi.org/10.31727/m.24.6.2","url":null,"abstract":"Dimljeni mesni proizvodi čine jednu od najvažnijih skupina tradicionalnih namirnica. Zahvaljujući jedinstvenim i povoljnim organoleptičkim svojstvima te visokoj kvaliteti, potrošači ih rado biraju. U posljednje vrijeme raste zabrinutost oko zdravstvenih aspekata ovih proizvoda. Istraživanja sugeriraju da tradicionalno dimljeni mesni proizvodi mogu biti povezani s nekim problemima zdravstvene sigurnosti, poput prisutnosti policikličkih aromatskih ugljikovodika (PAH). Policiklički aromatski ugljikovodici predstavljaju veliku skupinu kemijskih spojeva prepoznatu kao mogućeg uzročnika nastanka malignih oboljenja a mogu nastati tijekom toplinske obrade hrane tradicionalnim postupcima kao što su sušenje i dimljenje. Postoje različiti mehanizmi nastanka PAH-a, pri čemu svi spojevi koji sadrže ugljik i vodik mogu poslužiti kao prekursori nastanka PAH-ova Tijekom reakcija nastanka PAH-a, vodik i ugljik spajaju se u ciklički spoj s izmjeničnim jednostrukim i dvostrukim vezama, s dva ili više kondenziranih aromatskih prstenova, koji daju visok karcinogeni i mutageni potencijal.Stoga je cilj ovog istraživanja bio analizirati čimbenike koji utječu na kvalitetu i zdravstvenu ispravnost tradicionalnih mesnih proizvoda u pogledu sadržaja policikličkih aromatskih ugljikovodika na temelju dostupne literature.","PeriodicalId":23676,"journal":{"name":"Volume 2: Manufacturing Processes; Manufacturing Systems; Nano/Micro/Meso Manufacturing; Quality and Reliability","volume":"112 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78412133","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Prisustvo Anisakis spp. u Bosni i Hercegovini
Amina Jažić, Almedina Zuko, Adnan Jažić, Ivana Bartula Gustin
Anisakijaza je zoonotsko oboljenje ljudi, uzrokovano trećim larvalnim stadijem nematoda iz familije Anisakidae. Najznačajnije vrste koje uzrokuju zoonozu i zdravstvene probleme kod ljudi su Anisakis simplex, A. pegreffii i Pseudoterranova decipiens. Ove parazitske vrste su prisutne i raširene u morima cijeloga svijeta. U životnom ciklusu nematoda iz familije Anisakidae čovjek je slučajni domaćin. U posljednjih deset godina u BiH, ispitivanja na prisustvo L3 infektivnih larvi većinom su obavljena na Odjeljenju za akvakulturu Veterinarskog instituta, Veterinarskog fakulteta Univerziteta u Sarajevu. U odnosu na tržište BiH, broj analiziranih uzoraka nije velik, ali je trend pozitivnih uzoraka kontinuiran. Od ukupno 707 pregledanih uzoraka, 153 uzorka su bila pozitivna na prisustvo Anisakis spp. U istraživanjima je po prvi put registrirano prisustvo Anisakis simplex u morskoj ribi porijeklom iz uzgoja i iz otvorenog mora u Neumskom zaljevu u BiH. S javnozdravstvenog aspekta takva riba predstavlja zoonotski rizik od anisakijaze i smatra se zdravstveno neispravnom i štetnom po zdravlje ljudi, te se nikako ne bi smjela pronaći na tržištu i biti dostupna konzumentima.
{"title":"Prisustvo Anisakis spp. u Bosni i Hercegovini","authors":"Amina Jažić, Almedina Zuko, Adnan Jažić, Ivana Bartula Gustin","doi":"10.31727/m.24.5.2","DOIUrl":"https://doi.org/10.31727/m.24.5.2","url":null,"abstract":"Anisakijaza je zoonotsko oboljenje ljudi, uzrokovano trećim larvalnim stadijem nematoda iz familije Anisakidae. Najznačajnije vrste koje uzrokuju zoonozu i zdravstvene probleme kod ljudi su Anisakis simplex, A. pegreffii i Pseudoterranova decipiens. Ove parazitske vrste su prisutne i raširene u morima cijeloga svijeta. U životnom ciklusu nematoda iz familije Anisakidae čovjek je slučajni domaćin. U posljednjih deset godina u BiH, ispitivanja na prisustvo L3 infektivnih larvi većinom su obavljena na Odjeljenju za akvakulturu Veterinarskog instituta, Veterinarskog fakulteta Univerziteta u Sarajevu. U odnosu na tržište BiH, broj analiziranih uzoraka nije velik, ali je trend pozitivnih uzoraka kontinuiran. Od ukupno 707 pregledanih uzoraka, 153 uzorka su bila pozitivna na prisustvo Anisakis spp. U istraživanjima je po prvi put registrirano prisustvo Anisakis simplex u morskoj ribi porijeklom iz uzgoja i iz otvorenog mora u Neumskom zaljevu u BiH. S javnozdravstvenog aspekta takva riba predstavlja zoonotski rizik od anisakijaze i smatra se zdravstveno neispravnom i štetnom po zdravlje ljudi, te se nikako ne bi smjela pronaći na tržištu i biti dostupna konzumentima.","PeriodicalId":23676,"journal":{"name":"Volume 2: Manufacturing Processes; Manufacturing Systems; Nano/Micro/Meso Manufacturing; Quality and Reliability","volume":"136 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77321175","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Rizici konzumacije brašna od cvrčaka
Frane Rakić, Ž. Cvrtila, L. Kozačinski, Tomislav Mikuš
Posljednjih godina došlo je do povećanja intenzivnog uzgoja insekata u EU, a posljedično i do njihove uporabe kao ljudske, odnosno stočne hrane. Postoji niz opasnosti u vezi s mogućim rizicima u proizvodnji, preradi i konzumaciji ovog alternativnog izvora proteina. Cilj ovoga rada bio je opisati moguće rizike konzumiranja takvih proizvoda.
{"title":"Rizici konzumacije brašna od cvrčaka","authors":"Frane Rakić, Ž. Cvrtila, L. Kozačinski, Tomislav Mikuš","doi":"10.31727/m.24.5.1","DOIUrl":"https://doi.org/10.31727/m.24.5.1","url":null,"abstract":"Posljednjih godina došlo je do povećanja intenzivnog uzgoja insekata u EU, a posljedično i do njihove uporabe kao ljudske, odnosno stočne hrane. Postoji niz opasnosti u vezi s mogućim rizicima u proizvodnji, preradi i konzumaciji ovog alternativnog izvora proteina. Cilj ovoga rada bio je opisati moguće rizike konzumiranja takvih proizvoda.","PeriodicalId":23676,"journal":{"name":"Volume 2: Manufacturing Processes; Manufacturing Systems; Nano/Micro/Meso Manufacturing; Quality and Reliability","volume":"18 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88885972","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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Volume 2: Manufacturing Processes; Manufacturing Systems; Nano/Micro/Meso Manufacturing; Quality and Reliability
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