Volume 2: Manufacturing Processes; Manufacturing Systems; Nano/Micro/Meso Manufacturing; Quality and Reliability最新文献

{"title":"Inovacija proizvoda HRZZ projekta “Inovativni funkcionalni proizvodi od janjećeg mesa“","authors":"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","doi":"10.31727/m.25.1.2","DOIUrl":"https://doi.org/10.31727/m.25.1.2","url":null,"abstract":"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.","PeriodicalId":23676,"journal":{"name":"Volume 2: Manufacturing Processes; Manufacturing Systems; Nano/Micro/Meso Manufacturing; Quality and Reliability","volume":"75 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83585095","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}

{"title":"Physical and sensory properties of burgers affected by different dry ageing time of beef neck","authors":"M. Pećina, I. Kos, Hrvoje Maturanec, G. Kiš, D. Bedeković, I. Vnučec, Milna Tudor Kalit, Iva Dolenčić Špehar, Darija Bendelja Ljoljić","doi":"10.31727/m.25.1.4","DOIUrl":"https://doi.org/10.31727/m.25.1.4","url":null,"abstract":"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.","PeriodicalId":23676,"journal":{"name":"Volume 2: Manufacturing Processes; Manufacturing Systems; Nano/Micro/Meso Manufacturing; Quality and Reliability","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75204774","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}

{"title":"Samodostatnost u proizvodnji svinjskog mesa u Republici Hrvatskoj","authors":"Jasmin Idonea Yeoman, Denis Cvitković, Danijela Zec Gossain, Noa Ram Cvitković, Branko Bobetić","doi":"10.31727/m.25.1.1","DOIUrl":"https://doi.org/10.31727/m.25.1.1","url":null,"abstract":"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.","PeriodicalId":23676,"journal":{"name":"Volume 2: Manufacturing Processes; Manufacturing Systems; Nano/Micro/Meso Manufacturing; Quality and Reliability","volume":"48 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89913882","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}

{"title":"Bioaktivni peptidi u pršutima","authors":"Nives Marušić Radovčić, Iva Jarnjak, Helga Medić","doi":"10.31727/m.25.1.3","DOIUrl":"https://doi.org/10.31727/m.25.1.3","url":null,"abstract":"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.","PeriodicalId":23676,"journal":{"name":"Volume 2: Manufacturing Processes; Manufacturing Systems; Nano/Micro/Meso Manufacturing; Quality and Reliability","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-02-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88772493","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}

{"title":"Mikrobiološka klasifikacija proizvodnih područja i područja za ponovno polaganje živih školjkaša","authors":"Ranka Šimić","doi":"10.31727/m.24.6.4","DOIUrl":"https://doi.org/10.31727/m.24.6.4","url":null,"abstract":"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.","PeriodicalId":23676,"journal":{"name":"Volume 2: Manufacturing Processes; Manufacturing Systems; Nano/Micro/Meso Manufacturing; Quality and Reliability","volume":"70 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86065247","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}

{"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}

{"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}

{"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}

{"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}

{"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}