La calidad de sardina salada (Sardina pilchardus)

Riba je oduvijek bila iznimno važna u prehrani ljudi zahvaljujući svojim gastronomskim i nutritivnim vrijednostima. Tijekom povijesti razvijali su se različiti načini konzerviranja ribe ne bi li se očuvala njena kakvoća, a najpoznatija metoda je soljenje. Cilj je ovoga rada bio opisati tehnologiju proizvodnje usoljenih srdela ulovljenih u slobodnom moru te utvrditi kemijski sastav i kakvoću gotovog proizvoda. Analize su obavljene na uzorcma usoljene srdele iz konzerve zapremnine 5 kg. Ribe su uzorkovane metodom slučajnog odabira iz cjelokupnog sadržaja konzerve. Prilikom senzorne pretrage svi pretraženi uzorci ribe bili su zadovoljavajuće kakvoće. Pregledom trbušne šupljine i mišićja ribe nisu nađeni paraziti. Srednja vrijednost mase riba iznosila je 22,97 g. Prosječna količina vode iznosila je 46,61%, masti 8,92%, bjelančevina 8,40%. U pretraženim uzorcima utvrđena je količina soli od 22,54%. Dobiveni rezultati ukazuju da je besprijekornost senzornih svojstava usoljene srdele ovisna o pravilnom postupanju s ribom nakon izlova te metodi obrade. Za dobivanje ovog autohtonog proizvoda, potrebno je koristiti kvalitetnu sirovinu (svježu ribu besprijekorne kakvoće), soliti je čistom solju pravilnim redoslijedom te skladištiti je u prikladnim uvjetima i redovito kontrolirati.Fish has always been extremely important in human nutrition due to its culinary and nutritional values. Throughout history, different methods of conserving fish have been developed in order to preserve its quality, the best known being curing in salt. The objective of this study was to describe the production technology of salted sardines harvested from the open seas, and to determine the chemical composition and quality of the finished product. Analyses were performed on samples of salted sardines taken from a 5-kilo can. Fish were sampled randomly from the entire content of the can. In the sensory analysis, all examined samples of fish were of satisfactory quality. The analysis of the fish abdominal cavity and muscles found no parasites. The mean value of fish mass was 22.97 g. The average amount of water was 46.61%, 8.92% of fat, 8.40% of protein and the analysed samples contained 22.54% of salt. The results indicate that the irreproachable sensory properties of salted sardines depend on the proper handling of fish after harvesting as well as on the processing methods. To obtain this traditional product, it is necessary to use high quality raw material (fresh fish of impeccable quality), cure it in pure salt in proper sequence, store it in appropriate conditions and check it regularly.Fisch war immer außerordentlich wichtig in menschlicher Ernährung, dies dank seiner gastronomischen und nutritiven Werten. In der Geschichte wurden verschiedene Konservierungsarten für Fisch entwickelt, um die Qualität der Fische zu bewahren. Die bekannnteste Art ist das Einsalzen. Das Ziel dieser Arbeit wäre, die Herstellungstechnologie der eigesalzenen Sardinen zu beschreiben, die im offenen Meer eingefangen wurden, sowie die chemische Zusammensetzung und die Qualität des Endproduktes zu bestimmen. Die Analysen wurden auf Mustern von eingesalzenen Sardinen aus der 5 kg Dosen, durchgeführt. Die Fische sind zu Musterprobe durch die Methode der zufälligen Auswahl aus dem Gesamtinhalt der Dose genommen. Gelegentlich der sensorischen Untersuchung waren alle Fische von zufriedenstellender Qualität. Bei der Untersuchung der Bauchhölle und der Muskeln wurden keine Parasiten vorgefunden. Der Mittelwert der Fischmasse betrug 22,97 g. Die durchschnittliche Menge betrug: Wasser 46,61 %, Fett 8,92 %, Eiweißstoffe 8,40 %. In den untersuchten Mustern wurde die Menge von 22,54 % Salz bestimmt. Die bekommenen Resultate weisen darauf hin, dass die Vollkommenheit der sensorischen Eigenschaften der eingesalzenen Fische von der richtigen Behandlung der Fische nach dem Fang und von der Bearbeitungsmethode abhängt. Um dieses autochthone Erzeugnis zu gewinnen ist es nötig, qualitativ gute Rohstoffe (frische Fische von bester Qualität) zu verwenden, das reine Salz ordnungsgemäß beizugeben, geeignet zu lagern und regelmäßig zu kontrollieren.Il pesce, grazie alle sue proprietà gastronomiche e nutrizionali, è sempre stato molto importante nell’alimentazione umana. Nel corso dei secoli l’uomo ha sviluppato diverse tecniche di conservazione del pesce, mirate a garantire la preservazione delle sue qualità. Il metodo di conservazione più noto è la salatura. L’obiettivo di questo lavoro è descrivere la tecnologia di produzione delle sardine sotto sale pescate in mare aperto ed accertare la composizione chimica e la qualità del prodotto finito. Le analisi hanno interessato campioni di sardine sotto sale confezionate in latte da 5 kg. I pesci sono stati campionati mediante il metodo della scelta casuale (randomizzazione) dall’intero contenuto delle latte. Sottoposti ad esame sensoriale, i pesci campionati si sono tutti dimostrati di qualità soddisfacente. L’ispezione della cavità addominale e dei muscoli non ha evidenziato la presenza di parassiti. È stato misurato un valore ponderale medio dei pesci campionati pari a 22,97 g, per una quantità media di acqua pari al 46,61%, di grassi pari all’8,92% e di proteine pari all’8,40%. Nei campioni esaminati è stata accertata una quantità di sale pari al 22,54%. I risultati ottenuti ci portano a concludere che l’impeccabile qualità delle proprietà sensoriali delle sardine sotto sale dipende dal corretto trattamento del pesce dopo la pesca e dal metodo di lavorazione cui sono sottoposte. Per ottenere questo prodotto autoctono è necessario impiegare materia prima – pesce – di qualità (pesce fresco di primissima qualità), salarlo con sale puro nel rispetto del corretto ordine di salatura, stoccarlo in condizioni adatte e controllarlo con regolarità.El pescado siempre ha constituido un papel importante de la dieta humana por sus características gastronómicas y valores nutritivos. Durante la historia se usaron diferentes métodos de conservación del pescado con el fin de conservar su calidad, y el método más conocido es la salazón. El objetivo de este artículo fue describir la tecnología de la producción de las sardinas saladas cogidas en la alta mar y determinar la composición química y la calidad del producto final. Los análisis fueron hechos en las muestras de la sardina salada de las hojalatas del volumen de 5 kg. El pescado fue muestreado por el método aleatorio del contenido total de la hojalata. El análisis sensorial mostró que todas las muestras son de calidad satisfactoria. Durante la revisión de la cavidad abdominal y la musculatura del pescado no fueron encontrados los parásitos. El valor medio del pescado fue 22,97 g. La cantidad promedia del agua fue 46,61%, de grasa 8,92% y de proteína 8,40%. En las muestras analizadas fue detectado 22,54% de sal. Los resultados obtenidos apuntan que las calidades sensoriales perfectas de la sardina salada dependen del manejo apropiado del pescado después de la pesca y del método de la elaboración. Para obtener este producto autóctono es necesario usar materia prima de calidad (el pescado fresco de calidad impecable), hacer la secuencia correcta del salazón con la sal pura, almacenarlo en las condiciones apropiadas y controlar regularmente

Self-gravity as an explanation of the fractal structure of the interstellar medium

The gas clouds of the interstellar medium have a fractal structure, the origin of which has generally been thought to lie in turbulence. The energy of turbulence could come from galactic rotation at large-scale, then cascade down to be dissipated on small-scales by viscosity; it has been suggested that such turbulence helps to prevent massive molecular clouds from collapsing in response to their own gravity. Here we show that, on the contrary, self-gravity itself may be the dominant factor in making clouds fractal. We develop a field-theory approach to the structure of clouds, assuming them to be isothermal, and with only gravitational interactions; we find that the observed fractal dimension of the clouds arise naturally from this approach. Although this result does not imply that turbulence is not important, it does demonstrate that the fractal structure can be understood without it.Comment: Latex file, four pages and two colour figures in .cps files. To appear in Nature, 5 September 199

Valutazione chimica della qualità della carne di pollo proveniente dai polli da ingrasso alimentati con l’aggiunta del fungo coltivato Agaricus bisporus

Opasnosti korištenja antibiotskih poticatelja rasta u hrani za životinje po ljudsko zdravlje i/ili zlouporaba antibiotskih poticatelja rasta, dovele su do zabrane njihove uporabe u Europskoj Uniji (Regulation EC No. 1831/2003). U skladu s člankom 17. Uredbe (EZ-a) br 1831/2003 o dodacima koji se koriste u prehrani životinja, Komisija je utvrdila Registar dodataka hrani za životinje, prema kojem preporučuju prirodni dodatak hrani za životinje, Agaricus bisporus i njegov ekstrakt CoE 543. Stoga, u ovom radu na osnovi dobivenih rezultata udjela bjelančevina i masti u mesu pilića hranjenih uz dodatak pripravka plemenite pečurke Agaricus bisporus, možemo zaključiti da se analizirano meso odlikuje niskom energetskom vrijednosti te se kao takvim može smatrati povoljnim dijetetskim proizvodom namijenjenim za ljudsku prehranu.The eff ect of added supplement from button mushroom, Agaricus bisporus of the quality of broilers meet was researched in this paper. Nutritional content of an animal feed is infl uenced not only by nutrient content but also by many other aspects such as, feed presentation, hygiene, digestibility, and eff ect on health. Usage of antibiotic growth promotors is abandoned in poultry production as well, it is neccesery to fi nd alternative strategies for control and prevention of infections. Broilers buttlock and white meat from seven broilers from each experimental group were taken in order to examine the eff ect of addition of the supplement of white button mushroom to the controlled food intended for broilers on chemical quality of broilers meat using standard chemical methodes. Based on the percentages of water, protein, fat and ash in meat of broilers fed with food additive made of Agaricus bisporus we conclude that it is characterized by a low energy value, and as such can be considered as favorable dietary product, so called ‘’light meat’’ intendedfor human consumption.Die Gefahr vom Gebrauch der antibiotischen Wachstumanreger im Viehfutter auf menschliche Gesundheit und/oder Missbrauch der antibiotischen Wachstumanreger führte zum Verbot für deren Gebrauch in der Europäischen Union (Regulation EC No. 1831/2003). Im Einklang mit Art. 17. der Verordnung (EZ-a) Nr. 1831/2003 über die Zutaten, die bei der Fütterung der Tiere gebraucht werden, bestimmte die zuständige Komission das Register der Zutaten im Viehfutter, womit natürliche Zutaten im Viehfutter empfohlen werden, Agaricus bisporus und dessen Extrakt CoE 543. Wir können deshalb in dieser Arbeit zu dem Schluss kommen, auf Grund der erzielten Resultate über den Anteil von Eiweißstoff en und Fetten im Fleisch der Hühner, gefüttert mit Futter mit Zutaten des Edelegerlings Agaricus bisporus, dass das analysierte Fleisch einen niedrigen energetischen Wert hat, und somit dasselbe als günstiges Diäterzeugnis in der menschlichen Nahrung darstellt.I rischi dell’uso degli stimolatori antibiotici della crescita negli alimenti per animali per la salute umana e/o l’abuso di stimolatori antibiotici della crescita, hanno portato alla proibizione del loro uso nell’Unione Europea (Regolamento CE n. 1831/2003). In conformità all’articolo 17 del Regolamento (UE) n. 1831/2003 sugli additivi che si usano nell’alimentazione degli animali, la Commissione ha stabilito il Registro degli additivi destinati all’alimentazione animale, secondo il quale raccomanda l’additivo naturale Agaricus bisporus nell’alimentazione animale e il suo estratto CoE 543. Dunque, sulla base dei risultati ottenuti della percentuale di proteine e grassi nella carne dei polli alimentati con il supplemento del fungo Agaricus bisporus, possiamo concludere che la carne analizzata si distingue per un basso valore energetico e come tale è da considerarsi come un prodotto dietetico favorevole destinato all’alimentazione umana

Biochemical mutagens affect the preservation of fungi and biodiversity estimations

Many fungi have significant industrial applications or biosafety concerns and maintaining the original characteristics is essential. The preserved fungi have to represent the situation in nature for posterity, biodiversity estimations, and taxonomic research. However, spontaneous fungal mutations and secondary metabolites affecting producing fungi are well known. There is increasing interest in the preservation of microbes in Biological Resource Centers (BRC) to ensure that the organisms remain viable and stable genetically. It would be anathema if they contacted mutagens routinely. However, for the purpose of this discussion, there are three potential sources of biochemical mutagens when obtaining individual fungi from the environment: (a) mixtures of microorganisms are plated routinely onto growth media containing mutagenic antibiotics to control overgrowth by contaminants, (b) the microbial mixtures may contain microorganisms capable of producing mutagenic secondary metabolites, and (c) target fungi for isolation may produce “self” mutagens in pure culture. The probability that these compounds could interact with fungi undermines confidence in the preservation process and the potential effects of these biochemical mutagens are considered for the first time on strains held in BRC in this review

Taking the pulse of Mars via dating of a plume-fed volcano

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. The attached file is the published version of the article

Jet energy measurement with the ATLAS detector in proton-proton collisions at root s=7 TeV

The jet energy scale and its systematic uncertainty are determined for jets measured with the ATLAS detector at the LHC in proton-proton collision data at a centre-of-mass energy of √s = 7TeV corresponding to an integrated luminosity of 38 pb-1. Jets are reconstructed with the anti-kt algorithm with distance parameters R=0. 4 or R=0. 6. Jet energy and angle corrections are determined from Monte Carlo simulations to calibrate jets with transverse momenta pT≥20 GeV and pseudorapidities {pipe}η{pipe}<4. 5. The jet energy systematic uncertainty is estimated using the single isolated hadron response measured in situ and in test-beams, exploiting the transverse momentum balance between central and forward jets in events with dijet topologies and studying systematic variations in Monte Carlo simulations. The jet energy uncertainty is less than 2. 5 % in the central calorimeter region ({pipe}η{pipe}<0. 8) for jets with 60≤pT<800 GeV, and is maximally 14 % for pT<30 GeV in the most forward region 3. 2≤{pipe}η{pipe}<4. 5. The jet energy is validated for jet transverse momenta up to 1 TeV to the level of a few percent using several in situ techniques by comparing a well-known reference such as the recoiling photon pT, the sum of the transverse momenta of tracks associated to the jet, or a system of low-pT jets recoiling against a high-pT jet. More sophisticated jet calibration schemes are presented based on calorimeter cell energy density weighting or hadronic properties of jets, aiming for an improved jet energy resolution and a reduced flavour dependence of the jet response. The systematic uncertainty of the jet energy determined from a combination of in situ techniques is consistent with the one derived from single hadron response measurements over a wide kinematic range. The nominal corrections and uncertainties are derived for isolated jets in an inclusive sample of high-pT jets. Special cases such as event topologies with close-by jets, or selections of samples with an enhanced content of jets originating from light quarks, heavy quarks or gluons are also discussed and the corresponding uncertainties are determined. © 2013 CERN for the benefit of the ATLAS collaboration

Measurement of the inclusive and dijet cross-sections of b-jets in pp collisions at sqrt(s) = 7 TeV with the ATLAS detector

The inclusive and dijet production cross-sections have been measured for jets containing b-hadrons (b-jets) in proton-proton collisions at a centre-of-mass energy of sqrt(s) = 7 TeV, using the ATLAS detector at the LHC. The measurements use data corresponding to an integrated luminosity of 34 pb^-1. The b-jets are identified using either a lifetime-based method, where secondary decay vertices of b-hadrons in jets are reconstructed using information from the tracking detectors, or a muon-based method where the presence of a muon is used to identify semileptonic decays of b-hadrons inside jets. The inclusive b-jet cross-section is measured as a function of transverse momentum in the range 20 < pT < 400 GeV and rapidity in the range |y| < 2.1. The bbbar-dijet cross-section is measured as a function of the dijet invariant mass in the range 110 < m_jj < 760 GeV, the azimuthal angle difference between the two jets and the angular variable chi in two dijet mass regions. The results are compared with next-to-leading-order QCD predictions. Good agreement is observed between the measured cross-sections and the predictions obtained using POWHEG + Pythia. MC@NLO + Herwig shows good agreement with the measured bbbar-dijet cross-section. However, it does not reproduce the measured inclusive cross-section well, particularly for central b-jets with large transverse momenta.Comment: 10 pages plus author list (21 pages total), 8 figures, 1 table, final version published in European Physical Journal

Observation of associated near-side and away-side long-range correlations in √sNN=5.02 TeV proton-lead collisions with the ATLAS detector

Two-particle correlations in relative azimuthal angle (Δϕ) and pseudorapidity (Δη) are measured in √sNN=5.02  TeV p+Pb collisions using the ATLAS detector at the LHC. The measurements are performed using approximately 1  μb-1 of data as a function of transverse momentum (pT) and the transverse energy (ΣETPb) summed over 3.1<η<4.9 in the direction of the Pb beam. The correlation function, constructed from charged particles, exhibits a long-range (2<|Δη|<5) “near-side” (Δϕ∼0) correlation that grows rapidly with increasing ΣETPb. A long-range “away-side” (Δϕ∼π) correlation, obtained by subtracting the expected contributions from recoiling dijets and other sources estimated using events with small ΣETPb, is found to match the near-side correlation in magnitude, shape (in Δη and Δϕ) and ΣETPb dependence. The resultant Δϕ correlation is approximately symmetric about π/2, and is consistent with a dominant cos⁡2Δϕ modulation for all ΣETPb ranges and particle pT