Comparative study of selected quality parameters of marinated mackerel packed in vacuum and modified atmosphere

Mariniranje je jedan od starijih postupaka konzervisanja ribe i često se primenjuje u Evropi. Ovaj postupak se najčešće koristi za ribe sa većim sadržajem masti, kao što su sardina, skuša, haringa, a ne retko se koristi i za konzervisanje rakova i školjki. Uopšteno govoreći, održivost i bezbednost mariniranih proizvoda od ribe i plodova voda, u koji nije uključena toplotna obrada, zavisi od vrste organske kiseline koja se koristi za mariniranje i koncentracije soli. Poznato je da je pH niži od 4,5 dovoljan da se produži održivost ribe. Međutim, niske pH vrednosti marinade mogu da uzrokuju jak, kiseo ukus. Termin „marinada“ ili „marinirana riba“ se koristi za ribu koja se za mariniranje koristi kao sveža, odmrznuta ili samo soljena, a tretirana je sa jestivim organskim kiselinama, najčešće sirćetnom kiselinom. Marinirana riba se posle završenog mariniranja pakuje najčešće u vakuumu ili modifikovanoj atmosferi, Čime se održivost marinirane ribe produžava. Ambalažiranje hrane, pa i ribe, ima za cilj da potrošačima pruži i osnovne informacije o ribi, a naročito o uslovima čuvanja i o roku trajanja. S tim u vezi, današnju prehrambenu industriju karakteriše posebno razvoj jednog njenog segmenta, a to je pakovanje hrane. Cilj istraživanja u okviru ove doktorske disertacije je bio ispitivanje uticaja pakovanja soljene, odnosno marinirane ribe (skuše) u vakuumu i modifikovanu atmosferu na održivost i odabrane parametre kvaliteta. U eksperimentu je korišćena skuša konzumne veličine (mase od 350-400 grama) koja je obrađena na način uobičajen za industrijski objekat koji se bavi obradom ribe. Riba je obrađena tako da je za soljenje, mariniranje, odnosno, pakovanje korišćen primarno obrađen trup. Riba je podeljena u dve podgrupe, od kojih je jedna podgrupa tretirana samo u slanom rastvoru (10 % soli), a druga podgrupa marinirana u marinadi sa 10 % soli i sa 0,5 % sirćetne kiseline. Tretiranje ribe trajalo je dvadeset četiri sata. Prva podgrupa je podeljena u dve grupe od kojih je jedna pakovana u vakuum (prva grupa), a druga grupa u modifikovanu atmosferu (40 % CO2+60 % N2). Na isti način je podeljena i druga podgrupa i pakovana u vakuum (treća grupa), odnosno modifikovanu atmosferu (40 % CO2+60 % N2) (četvrta grupa). Svi uzorci su skladišteni pri istim kontrolisanim uslovima. Temperatura skladištenja je bila 4 °C. Na početku eksperimenta i na svakih deset dana, tokom pedeset dana, vršene su mikrobiološke (ukupan broj bakterija, ukupan broj enterobakterija, broj psihrotrofa, broj anaerobnih bakterija, broj bakterija mlečne kiseline), hemijske (osnovni hemijski sastav, sadržaj ukupnog isparljivog azota, malondialdehid i histamina), fizičko-hemijske (pH vrednost i aw vrednost) i senzorne analize...The marinating process is one of the oldest preservation methods of fish, and is often used in Europe. This method is commonly used for preservation of the fish with a higher fat content, such as sardines, mackerel, herring, but for the crustaceans and molluscs as well. Generally, shelf life and safety of the marinated fish and seafood, without temperature treatment, depends on the type of organic acid which is used for marinating, and the concentration of salt. It is known that the pH values lower than 4.5 are sufficient to prolong the shelf life of the fish. However, the low pH values of the marinade may cause strong acidic taste. The terms marinade or marinated fish refer to fish products consisting of fresh, frozen, or salted fish or portions of fish treated with an edible organic acid, usually acetic acid. After completing marinating, fish is usually packed in vacuum or modified atmosphere, which is a way to prolong shelf life of marinated fish. The aim of food, including fish labelling is to provide consumers with key information about the fish, and especially on storage conditions and expiration date of the product. In this regard, nowadays, food industry in particular is characterized by the development of food packaging segment. The aim of the study within this PhD thesis was to investigate the influence of packaging of salted and marinated fish (mackerel) in vacuum and modified atmosphere on the shelf life and selected quality parameters. In the experiment it has been used commercial size mackerel (a mass of 350-400 g), which is treated in the manner customary for industrial plant which deals with processing of fish. Fish is processed so that for salting, marinating, and packaging has been used primarily processed fish carcasses. The fish was divided into two subgroups, first which was treated only with saline (10% salt), and a second subgroup which was marinated in a 10% salt and 0.5% acetic acid. The fish was treated for twenty-four hours. The first sub-group is divided into two groups, one of which is packaged in a vacuum (the first group), and the second group in modified atmosphere (40% CO2 + 60% N2). In the same way the other sub-groups were divided and packed in a vacuum (the third group), or a modified atmosphere (40% CO2 + 60% N2) (fourth group)..

Hospitality - Operating in accordance with the principles of good practice and hazard analysis and critical control points

Sektor ugostiteljstva predstavlja značajno mesto kada je u pitanju pojava bolesti prenosivih hranom u svetu. Restorani u okviru ugostiteljstva predstavljaju poslednja liniju odbrane hrane pre nego što ona dođe do potrošača. Ugostiteljski objekti koji pružaju usluge hrane i pića, su u obavezi da uspostave sistem za osiguranje bezbednosti hrane u skladu sa principima dobre proizvođačke i higijenske prakse i analize opasnosti i kritičnih kontrolnih tačaka (HACCP). Međutim, specifičnosti ugostiteljstva često predstavljaju barijere za uspešnu implementaciju HACCP sistema. U velikoj meri, na uspešnu primenu sistema upravljanja bezbednošću hrane, može uticati menadžment ugostiteljskih objekata. Pravilno rukovođenje ljudskim resursima, odnosno menadžment ljudskih resursa, mogao bi imati najvažniju ulogu u prevenciji bolesti prenosivih hranom u ugostiteljstvu. Dodatno, veoma je važno na pravilan način, sagledati čitav proizvodni proces i njegove specifičnosti što treba da rezultira primenom odgovarajućih kontrolnih mera kojim će se potencijalne opasnosti eliminisati ili svesti na prihvatljiv nivo. Bezbednost hrane je imperativ kada je u pitanju zdravlje potrošača, pa i efektivnost HACCP sistema, “alata” za postizanje bezbedne hrane, zavisi, između ostalog i od toga koliko je određeni subjekat u poslovanju sa hranom uspeo da prevaziđe sve barijere koje nosi specifičnost ugostiteljskog poslovanja da motiviše svoje zaposlene.A hospitality sector is an important place when it comes to the occurrence of foodborne diseases in the world. Restaurants within hospitality represent the last line of defense of food before it reaches the consumer. Hospitality facilities are obliged to establish a system for ensuring food safety in accordance with the principles of good manufacturing and hygiene practice and hazard analysis and critical control points (HACCP). However, the specifics of the hospitality sector often represent barriers to the successful implementation of the HACCP system. To a large extent, the successful implementation of the food safety management system can be influenced by the management of hospitality facilities. Proper management of human resources could play the most important role in the prevention of foodborne diseases in the hospitality industry. In addition, it is especially important to carefully consider the entire production process and its specifics, which should result in the application of appropriate control measures that will eliminate potential hazards or reduce them to an acceptable level. Food safety is imperative when it comes to consumer health, but also the effectiveness of the HACCP system will depend on how much a certain entity in the food business has managed to overcome all barriers that carry the specifics of the hospitality business and also motivate its employees

Reduction of microbiota in marinated vacuum-packaged poultry breast fillets

The aim of this study was to determine the effect of different marinade solution on the microbiome of chicken breast fillets packaged under vacuum and stored at 4°C. Three types of marinade were tested. A total of 120 chicken breast fillets were marinated in control (6% NaCl) or three different marinades: 6% NaCl and 2% sodium tripolyphosphate; 6% NaCl and 2% sodium citrate, and; 6% NaCl, 1% sodium tripolyphosphate and 1% sodium citrate. Microorganisms were enumerated on the first day of testing (day 0) and on days 7, 14, 21 and 28 of chilled storage. Marination resulted in significant differences (p<0.05) in the numbers of total viable counts, Enterobacteriaceae, lactic acid bacteria and anaerobic bacteria counts. The combination of 6% NaCl and 2% sodium citrate is the most appropriate marinade option for reducing the growth of the examined bacterial groups in vacuum-packaged marinated chicken breast fillets during chilled storage.Cilj ovog rada bio je da se utvrdi uticaj različitog načina mariniranja na mikrobiotu fileta grudi brojlera pakovanih u vakuum i čuvanih pri 4°C. Ispitivane su tri vrste marinade. Ukupno 120 uzoraka (korišćenih za dva ponavljanja) marinirano je u kontrolnom (6% NaCl) i tri različita tretmana: 6% NaCl i 2% natrijum tripolifosfat (E1), 6% NaCl i 2% natrijum citrat (E2) i rastvor sa 6% NaCl, 1% natrijum tripolifosfata i 1% natrijum citrata (E3). Brojanje mikroorganizama vršeno je prvog dana (0 dan), 7., 14., 21. i 28. dana skladištenja. Utvrđene su statistički značajne razlike (P<0,05) između mariniranih uzoraka u ukupnom broju mezofilnih bakterija, Enterobacteriaceae, bakterijama mlečne kiseline i anaerobnim bakterijama. Utvrđeno je da je kombinacija 6% NaCl i 2% natrijum citrata najprikladnija za redukciju rasta ispitivanih grupa bakterija u mariniranim filetima grudi brojlera pakovanih u vakuum i skladištenih pri 4°C

Uticaj pakovanja u modifikovanoj atmosferi i vakuumu na odabrane hemijske i fizičko-hemijske parametre marinirane i soljene skuše (Scomber scombrus)

Chemical and physico-chemical parameters of marinated and salted Atlantic mackerel (Scomber Scombrus), with emphasis on the quality and safety parameters in modified atmosphere packaging (MAP) and vacuum packaging (VP), were investigated. Quality assessment of mackerel stored in MAP (40% CO2+60% N2) and VP for up to 50 days at 4±1 °C was done by the monitoring of pH value, total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA) and histamine. The pH value of fish meat was significantly lower in the marinated samples. The highest concentration of TVB-N was recorded in the salted mackerel stored under VP whereas the lowest TVB-N in the marinated mackerel stored under MAP conditions. The formation of TBA increased with the time of storage and was the lowest in the marinated mackerel stored in MAP. The concentration of histamine increased during storage and its level reached over 10 mg/100 g for the salted mackerel stored under VP conditions. The marinated mackerel packed in MAP had extended shelf life at 4±1 °C compared to that packaged in VP according to physico-chemical analysis.Cilj ovog rada je bio ispitivanje hemijskih i fizičko-hemijskih parametara marinirane i soljene skuše (Scomber scombrus), sa posebnim osvrtom na parametre kvaliteta i bezbednosti skuše pakovane u modifikovanoj atmosferi (MAP) i vakuum pakovanju (VP). Ocena kvaliteta skuše koja je pakovana u MAP (40% SO2 + 60% N2) i VP u trajanju do 50 dana na 4 ± 1 ° C vršena je praćenjem promena rN vrednosti, ukupnog isparljivog azota (TVB-N), tiobarbiturne kiseline (TVA) i sadržaja histamina. Vrednost rN ribljeg mesa je znatno niža u mariniranim uzorcima skuše. Najveća koncentracija TVB-N je zabeležena kod soljenih uzoraka skuše koji su pakovani u vakuumu, a najniža koncentracija TVB-N je zabeležena kod uzoraka ribe pakovanih u MAP (marinirana skuša). Formiranje tVa povećava se sa vremenom skladištenja, a ova vrednost je bila najniža u uzorcima marinirane skuše pakovane u MAP-u. Koncentracija histamina se povećava tokom skladištenja, a njegov sadržaj bio je preko 10 mg/ 100 g samo za soljenu skušu pakovanu u vakuumu. U odnosu na fizičko-hemijske analize uzoraka skuše, rezultati ovog ispitivanja pokazuju da marinirana skuša pakovana u MAP, ima duži rok upotrebe u odnosu na uzorke skuše pakavane u vakuumu

Tea sausage - Safety and quality

Čajna kobasica je verovatno najzastupljenija kobasica iz grupe fermentisanih (sirovih) kobasica na tržištu republika bivše SFR Jugoslavije. S obzirom na to da se nadev ove kobasice puni u creva užeg dijametra, proizvodni proces nije dug i omogućava proizvođačima brz obrt uloženog kapitala. Kobasica je jedinstvenog, blagog ukusa, dobro i lako se narezuje i prihvatljiva je za većinu potrošača. U radu su prikazane najčešće biološke i hemijske opasnosti koje se vezuju za ovu vrstu kobasice kao i pokazatelji kvaliteta ove kobasice koji su definisani propisima.Tea sausage is probably the most common sausage from the group of fermented (raw) sausages on the market in the republics of former Yugoslavia. Since the filling of the sausage is stuffed into the casings of narrow diameter, the production process is not long and allow the manufacturers a quick turnover of invested capital. Tea sausage has a unique, mild taste, it has good cutting and slicing characteristics and it is acceptable to most consumers. The paper describes the most common biological and chemical hazards that are associated with this type of sausage and the sausage quality indicators defined by regulations

Polinezasićene masne kiseline u mesu ribe i njihov značaj za zdravlje ljudi

Proper nutrition is very important for the quality of life. Nutritional and health significance of the use of fish and fish products in the diet is one of the reasons for the continuous increase in demand for such products in the market. What makes fish as a food stuff, particularly attractive for the consumer is, in addition to favourable contents of protein, minerals and vitamins, the fact that it is a very rich source of fatty acids, of which some are considered essential because they can not be synthesized in the body. It has been found that fish fat contains 17-21% of saturated and 79-83% of unsaturated fatty acids. Significant quantities of following unsaturated fatty acids are present in fish meat: linoleic, linolenic, arachidonic acids, EPA (eicosapentaenoic acid; EPA) and DHA (docasahexaenoic acid; DHA), which are considered to be essential, because, as cofactors of metabolism, they have a function in maintaining a favorable health status of the human organism.Pravilna ishrana ima veliki značaj u kvalitetu života ljudi. Nutritivni i zdravstveni značaj koji se postiže upotrebom ribe i proizvoda od ribe u ishrani je jedan od razloga za neprestani rast potražnje za tim proizvodima na tržištu. Ono što ribu, kao namirnicu, čini posebno privlačnom za potrošača jeste, pored povoljnog sadržaja proteina, minerala i vitamina i to što je veoma bogat izvor masnih kiselina, od kojih se pojedine smatraju esencijalnim, jer se ne mogu sintetisati u samom organizmu. Utvrđeno je da masti riba sadrže 17-21% zasićenih i 79-83% nezasićenih masnih kiselina. Od nezasićenih masnih kiselina, u mesu ribe, značajne su količine linolne, linoleinske, arahidonske kiseline, EPA (eicosapentaenoic acid; EPK, eikozapentaenska kiselina) i DHA (docasahexaenoic acid; DHK, dokozaheksaenska kiselina), koje se smatraju esencijalnim, jer, kao kofaktori metabolizma, imaju funkciju u održavanju povoljnog zdravstvenog stanja organizma ljudi

Control measures of handling and processing raw fish meat in order to prevent fish borne parasitic zoonoses

Последњих година, као последица глобализације и промена културолошких и кулинарских навика становништва, забележен је пораст броја људи инфи- цираних паразитима услед конзумације сировог или недовољно температурно обрађеног рибљег меса. Евисцерација рибе брзо након улова, као и адспекција и преглед меса пре пуштања у промет или пре конзумације представљају превентивне мере. Међутим, уколико се паразити ипак појаве у месу, постоје бројни хемијски и физички третмани које убијају паразите и након којих месо постаје безбедно за употребу. Поред стандардних, постоје и експерименталне методе за инактивацију паразита, као што је употреба електричне струје ниског напона или неконвенционални, традиционални начини, као што је употреба зачина.In the last few years, as a result of globalisation and changes in cultural habits and culinary practices there has been noted increasing in the number of parasitic infection in people caused by consumption of raw or undercooked fish meat and fishery products. Evisceration of fish soon after catching, adspection and control of fish meat before the consumption are preventing measures. If there are parasites in fish tissue they can be killed by using physical or chemical treatments. Moreover, there are some experimental methods such as low voltage current or non conventional, traditional method like using some vegetable products

Analiza obima proizvodnje goveđeg mesa u Srbiji od 1985. do 2011. godine

The aim of this study was to examine and compare the volume of beef production in Serbia in three six-year periods: from 1985 to 1990, from 1995 to 2000, and from 2006 to 2011. The number of cattle, as well as the number of slaughtered cattle from 2006 to 2011 was significantly lower (p lt 0.01) compared to previous periods (1985-1990 and 1995-2000). The average live weight of cattle in the period from 1985 to 1990 was significantly lower (p lt 0.01) than the average live weight of cattle from later periods (from 1995 to 2000, and from 2006 to 2011). The average carcass weight of cattle was not significantly different between periods from 1995 to 2000 and from 2006 to 2011. No significant difference was established in dressing percentage of cattle between periods from 1995 to 2000 and from 2006 to 2011. In comparison to the period from 1985 to 1990, the production of beef decreased by 24.60% from 1995 to 2000, and by 29.20% in the period from 2006 to 2011. Such a decrease in beef production in Serbia is a result of permanent reduction in the number of cattle in the past twenty-five years.Cilj ovog rada je bio da se ispita i uporedi obim proizvodnje goveđeg mesa u Srbiji u tri šestogodišnja perioda: od 1985. do 1990. godine, od 1995. do 2000. godine i od 2006. do 2011. godine. Broj goveda, kao i ukupan broj zaklanih goveda u periodu od 2006. do 2011. godine je bio statistički značajno manji (p lt 0,01) u poređenju sa prethodnim periodima (1985-1990 i 1995-2000). Prosečna masa goveda pre klanja svih starosnih kategorija je u periodu od 1985. do 1990. godine bila statistički značajno manja (p lt 0,01) od prosečne mase goveda pred klanje u periodu od 1995. do 2000. godine, odnosno u periodu od 2006. do 2011. godine. Prosečna masa trupova goveda nije se statistički značajno razlikovala za period od 1995. do 2000. godine i za period od 2006. do 2011. godine. Nije utvrđena statistički značajna razlika između prosečnih randmana trupova goveda u periodu od 1995. do 2000. godine u odnosu na period od 2006. do 2011. godine. U odnosu na period od 1985. do 1990. godine proizvodnja goveđeg mesa je u periodu od 1995. do 2000. godine smanjena za 24,60%, a u periodu od 2006. do 2011. godine za 29,20%. Ovakve promene u proizvodnji goveđeg mesa u Srbiji posledica su stalnog smanjenja broja goveda u proteklih dvadeset pet godina

Uticaj soljenja i mariniranja na mikrobiološki status i hemijski sastav skuše upakovane u modifikovanu atmosferu

The aim of our study was the effect of salting and marinating on microbiological status and chemical composition of mackerel packed in the modified atmosphere. For the purposes of the testing, mackerel were divided into two groups where the first group consisted of salted mackerel packed in MAP and the other group was marinated mackerel packed in the same way. Marinades and salt primarily have impact on microbiological status of meat and the aim of this study was to identify certain groups of bacteria (total bacteria, lactic acid bacteria and the number of Enterobacteriaceae) during the fifty days of storage. Salting and especially marinating, significantly affect the change in the chemical composition of fish meat, since it leads to a significant reduction in water content, an increase in fat content and increased ash content. These processes affect the reduction of aw value of fish meat. In the samples of marinated fish, especially fish samples packaged in the modified atmosphere, significantly lower bacteria count was determined in the tested group relative to the samples which were treated with brine, and were packed under modified atmosphere.Cilj našeg rada je bio uticaj soljenja i mariniranja na mikrobiološki status i hemijski sastav skuše upakovane u modifikovanu atmosferu. Za potrebe ispitivanja skuša je podeljena u dve grupe, gde je prva grupa bila soljena skuša pakovana u MAP, a druga grupa je bila marinirana skuša pakovana u MAP. Marinade i so imaju pre svega uticaj na mikrobiološki status mesa pa je i cilj ovog istraživanja bio utvrđivanje pojedinih grupa bakterija (ukupan broj bakterija, bakterije mlečne kiseline i broj enterobakterija) tokom pedeset dana skladištenja. Soljenje, a posebno mariniranje, značajno utiče na promenu hemijskog sastava mesa ribe, budući da dolazi do značajnog smanjenja sadržaja vode, povećanja sadržaja masti i povećanja sadržaja pepela. Ovi postupci utiču i na smanjenja aw vrednosti mesa ribe. U uzorcima marinirane ribe, utvrđen je značajno manji broj svih ispitivanih grupa bakterija, u odnosu na uzorke koji su bili tretirani slanim rastvorom

WORKPLACE HEALTH PROMOTION IN EUROPE AND IN CROATIA

Promicanje zdravlja na radnom mjestu omogućuje unaprjeđenje zdravlja i sveukupnog blagostanja zaposlenika djelujući na promjenjive čimbenike rizika kao i poticanjem zdravog življenja. Aktivnosti promicanja zdravlja na radnom mjestu donose višestruku korist, od one za samog pojedinca (zaposlenika), do poslodavaca i u konačnici koristi za širu zajednicu zbog čega bi te aktivnosti trebale biti jedan od centralnih javnozdravstvenih interesa. Ovaj rad donosi pregled koncepta promicanja zdravlja na radnom mjestu, glavnih organizacija na razini Europe i Hrvatske, primjere dobre prakse u Europi te pregled programa promicanja zdravlja na radnom mjestu u Hrvatskoj.Workplace health promotion enables improvement of health and overall employee well-being through changing risk factors and promoting healthy living. According the World Health Organization, chronic non-communicable diseases are the leading cause of death and disability in the world. They lead to reduced productivity and increased costs. In order to overcome this trend, the workplace is used as the main place to promote long-term behavioral changes aimed at improving health. Workplace health promotion activities bring multiple benefi ts, from those to the individual (employees) to those to the employers and ultimately to the wider community, and thereby these activities should be one of the central public health interests. This paper presents an overview of the concept of workplace health promotion, leading organizations in the fi eld in Europe and Croatia, examples of good practice in Europe, and the workplace health promotion program in Croatia