THE CLASSIC WAY OF FISH PROCESSING

Prodaja ribe čini veliku poteskoću u opskrbi ribom današnjega stanovništva, iako je ona vrlo vrijedna prehrambena namirnica. Klasična ponuda svježe ribe sve manje ima utjecaja na ionako malu njezinu potrošnju. Stoga se treba podsjetiti na klasične načine prerade ribe, koji, iako već gotovo zaboravljeni, mogu bitno povećati izbor ribe i mjesta njezine prodaje. Nakon čišćenja i rezanja ribe, koji su primaran postupak u njenoj preradi, na red dolazi soljenje, nakon čega slana riba može biti završni proizvod, ili je to samo jedan od međuproizvoda u lancu prerade ribe. Od metoda soljenja ribe najčešće se primjenjuju suho soljenje, suho-vlažno (grčko-dalmatinsko) i vlažno soljenje (salamurenje). Zadaća je sušenja ribe njezina dehidratacija. U našoj se praksi provodi tradicionalno sušenje, sušenje na suncu, te prirodno sušenje ribe. Svako od njih ima svoje posebnosti, u obliku vrste ribe, te temperature sušenja. Dimljenjem riba dobiva osebujan miris, pikantan okus, te svojstvenu boju. Praksa poznaje hladno i toplo dimljenje, s pomoću dima dobivenog izgaranjem određenog drveća ili, u novije vrijeme, s pomoću dimnih preparata. Marinade su stari postupci prerade ribe s pomoću octene kiseline i određenih začina, a mogu se pripremiti hladne, pržene ili kuhane. Ikra određenih vrsta riba ima specifičnu vrijednost i posebna je delikatesa. Od jesetre i njezinih srodnika uzima se ikra da bi se dobio najcjenjeniji crni kavijar.Today\u27s population faces great difficulties in fish marketing, although it is very valuable food. The classic supply with fresh fish has little influence on its consumption, which is not remarkable anyhow. Therefore one shulud be reminded on the classic, almost forgotten, ways of fish processing that can substantially increase fish assortment and improve its distribution. After cleaning and cutting the fish (primary procedures in its processing), comes salting, after which the salted fish can become an end-product or it can be one of many semi-products in the fish production chain. The most common methods of fish salting are dry-salting, dry-wet-salting (Greek-Dalmatian) and wet-salting (pickling). The aim of fish drying is its dehydratation. Our country has the experience of traditional drying, sun-drying and natural drying of fish. Each of these has its own special qualities, depending on the fish species and the drying temperature. Smoked fish gets a very distinctive and spicy aroma and a specific colour. There are two kinds of smoking - cold and warm - based on the smoke derived from burning some special trees or, lately, from smoke preparations. Marinades are old procedures of fish processing in acetic acid and specific spices which can be prepared cold, fried or cooked. Fish-roe of some specific fish species has a special value and is considered a delicacy. The most precious black caviar is derived from the sturgeon roe and some of its related species

Incidence of antibiotics and other antibacterial substances in milk collected for the market

Obavljeno je istraživanje učestalosti pojave antibiotika i drugih anti-bakterijskih tvari u mlijeku isporučenom za tržište. Ispitivanja su obavljena u Središnjem laboratoriju za kontrolu mlijeka Hrvatskog stočarskog centra tijekom sedmomjesečnoga razdoblja na ukupno 107.840 uzoraka, odnosno na 15.405 uzoraka u prosjeku mjesečno koji su uzimani na sabirnim mjestima iz rashladnih uređaja. Cilj je bio ukazati na učestalost pojave antibiotika i drugih antibakterijskih tvari u mlijeku, te na neophodnost primjene sveukupnoga menadžmenta kakvoće u kontekstu sprječavanja pojave antibiotika u svježem mlijeku s farmi s obzirom na važnost koju zauzimaju mlijeko i mliječni proizvodi u prehrani ljudi. Za njihovo određivanje u mlijeku korišten je standardni difuzni test (Delvotest MCS, proizvođača DSM Food Specialties, The Netherlands), osjetljiv na antibakterijske tvari kao što su antibiotici, sulfa- ostaci i ostale tvari npr. dezinficijensi, deterdženti itd. Uzorci u kojima je registrirana prisutnost rezidua upućeni su na brzi test koji za manje od sedam minuta otkriva širok raspon beta laktamskih ostataka (Delvo-X-PRESS® βL-II test, istoga proizvođača). Na temelju dobivenih i obrađenih rezultata utvrđeno je da postoje značajne razlike (P<0,05 i P<0,01) između ukupno registriranih rezidua, antibiotika i drugih antibakterijskih tvari u mlijeku. Dobiveni rezultati pokazuju relativno jaku pozitivnu linearnu korelacijsku vezu između prosječnoga broja uzoraka po mjesecima pozitivnih na antibiotike, u odnosu na broj registriranih uzoraka s ukupnim reziduima (r=0,77). Na osnovi rezultata provedenoga istraživanja ne može se izvesti zaključak o većoj ili manjoj prisutnosti antibiotika u kravljemu mlijeku ovisno o godišnjem dobu; jesen, zima, rano proljeće, a zadaću sveukupnoga menadžmenta kakvoće treba i nadalje temeljiti na sprječavanju pojave antibiotika u svježem mlijeku dovezenog s farmi.Incidence of antibiotics and other antibacterial substances in milk collected for the market was studied. Seven months long investigations were conducted at the Central Laboratory for Milk Control of the Croatian Livestock Centre and involved 107.840 samples, or an average of 15.405 samples per month. Samples were taken from the lactofreeze at milk collection centres. The research goal was to determine the incidence of antibiotics and other antibacterial substances in milk, and point to the need of applying integral quality management for prevention of the presence of antibiotics in fresh farm milk in the light of the importance of milk and milk products in human nutrition. The said substances were detected in milk using the standard diffusion test (Delvotest MCS, DSM Food Specialties, The Netherlands), sensitive to antibacterial substances such as antibiotics, sulpha-residues and other substances, e.g. disinfectants, detergents, etc. Samples in which the presence of residues was determined were submitted to a quick test which in less than seven minutes detects a wide range of beta-lactam residues (Delvo-X-PRESS® βL-II test of the same manufacturer). Based on the obtained and analyzed results, significant differences at both levels of significance (P<0.01; P<0.05) were determined between the total detected residues, antibiotics and other antibacterial substances in milk. The results point to a relatively strong linear correlation between the average number of samples per month positive to antibiotics and the number of registered samples with total residues (r=0.77). Research results do not allow the conclusion on higher or lower levels of antibiotics in cow milk in dependence on the season; autumn, winter, early spring. Integral quality management should continue to be based on prevention of the presence of antibiotics in fresh milk delivered from farms

Las características físico-químicas de la carne del pavo de Zagorje

Cilj ovog rada bio je utvrditi fizikalno kemijska svojstva kakvoće mesa Zagorskog purana uzgojenog u polu-intenzivnom sustavu tova. Istraživanje je provedeno na 40 jedinki od kojih je 10 bilo svijetlog soja (5 muških i 5 ženskih), 10 sivog soja (5 muških i 5 ženskih), 10 crnog soja (5 muških i 5 ženskih) i 10 brončanog soja (5 muških i 5 ženskih). Soj nije imao značajan utjecaj (P>0,05), za razliku od spola koji je imao značajan utjecaj na fizikalno kemijske parametre kakvoće mesa (P0.05) on physical and chemical parameters of meat quality, unlike sex, which produced a significant effect (P 0,05) auf die physikalisch-chemischen Parameter der Fleischqualität, im Gegensatz zum Geschlecht (P 0,05), al contrario del sesso, il cui impatto sui parametri fisico – chimici relativi alla qualità della carne è risultato significativo (P0,05), a diferencia del sexo que tuvo la influencia significativa sobre los parámetros físico-químicos de la calidad de carne (P<0,001). El valor del parámetro a* significativamente mayor fue determinado en los pavos, mientras el valor del parámetro b* significativamente mayor fue determinado en las pavas (P<0,05)

PORK QUALITY OF PIETREN AND HAMPSHIRE CROSSBREEDS

Proizvođači svinjetine proteklih godina imaju značajne probleme u plasmanu svinjetine, između ostalog i s obzirom na učestalu pojavu blijedog, mekanog i vodnjikavog mesa (BMV) i zbog toga što se sve više traže, i više plaćaju, tovljenici bolje kakvoće mišićnoga tkiva za tzv. specijalnu namjenu (pršut, kulen, specijalne kobasice). Cilj ovog istraživanja je uvođenjem novoga genotipa (HPxPI) po očevoj strani, poboljšati kakvoću mišićnoga tkiva novostvorenih križanaca. Istraživanje je provedeno na pet obiteljskih gospodarstava s područja Koprivničko križevačke županije. U klaonicama je ispitana kakvoća mišićnoga tkiva (n=200) križanaca, s majčine strane ŠLxVJ, očeva HPxPI, žive mase 100 kg, mjerenjem pH1, pH2 vrijednosti i boje (L*,a*,b*) u m. gracilis. U ukupnom uzorku (n=200) meso poželjne kakvoće prema pH1 vrijednosti imalo je 87% polovica, odnosno 84% polovica prema pH2 vrijednosti. Pojava BMV mesa zabilježena je prema pH1 u 10% polovica, odnosno 14% polovica prema pH2 u ukupnom uzorku. Prosječne utvrđene vrijednosti boje mesa u ukupnom uzorku bile su L*42,92, a*19,37, b*5,08. Najbolju vrijednost boje imale su polovice petog gospodarstva (L*42,56, a*19,43, b*4,74). Najbolja kakvoća polovica, prema (S)EURO standardu, bila je na prvom gospodarstvu sa 22,50% polovica S klase i 52,50% polovica E klase.In the last few years producers of pork have had great problems with distribution of pork, related primarily to frequent appearance of pale, soft, exudative meat (PSE). The reason is that the market prefers and pays more money for high quality meat, especially for special sausages and ham. The aim of this research is to introduce new father\u27s genotype (HPxPI) to improve meat quality of newly formed crossbreeds. The research included five family farms in Koprivniko-križevaka county. Meat quality pH1, pH2 value and colour (L*,a*,b*) were tested in the slaughterhouse on n=200 crossbreeds (live weight 100kg) from mother\u27s side SLxLW, father\u27s side HPxPI in m. gracilis. In all samples 87% of carcasses had desirable quality according to pH1 value while according pH2 value only 84% carcasses were of desirable quality. Of all samples, only 10% of carcasses according to pH1 value and 14% according to pH2 value had pale, soft, exudative meat (PSE). Average value in all samples was L*42,92, a*19,37, b*5,08 and the best results were found in the fifth family farm (L*42,56, a*19,43, b*4,74). The best carcass quality, according to (S)EURO standard, was in the first family farm with 22,50% of carcasses of S class and 52,50% of carcasses of E class

DAIRY PRACTICUM OF KRIŽEVCI AGRICULTURAL HIGH SCHOOL IN THE EDUCATIONAL FUNCTION

Mljekarski praktikum Srednje gospodarske škole Križevci ove godine slavi 15 godina rada. Svečano je otvoren 12. travnja 1999. Praktikum je izgrađen u sklopu projekta izgradnje malih mljekara (PSO/CRO/1/1) u suradnji s Ministarstvom prosvjete i športa te vladom Kraljevine Nizozemske. Počeci stvaranja mljekarskog praktikuma, nakon četrdesetogodišnje stanke u radu, pri tadašnjem Poljoprivrednom školskom i istraživačkom centru Križevci, datiraju iz 1992. kada je škola dobila donacijom Sirele Bjelovar dio mljekarske opreme. Današnji praktikum se sastoji od mljekarske vježbaonice, zrione s pratećim prostorijama te mljekarskog laboratorija s dvije učione. Osim za potrebe nastave učenika i studenata te za održavanje raznih specijalističkih seminara iz sirarstva, praktikum se koristi i za preradu i prodaju svježeg sirovog mlijeka. Od mliječnih proizvoda proizvodi se svježi kravlji sir i kiselo vrhnje, domaći maslac te polutvrdi sir Gauda. Praktikum je zamišljen kao mali obrazovni pogon s preradom do 150 kg mlijeka dnevno. Povećanje potražnje za mliječnim proizvodima uvjetovalo je povećanje kapaciteta prerade na 300 kg, što je omogućeno proširenjem mliječne farme pri Srednjoj gospodarskoj školi 2002. Ovaj porast kapaciteta prerade u praktikumu odnosi se prije svega na porast prodaje mliječnih proizvoda, dok prodaja svježeg sirovog mlijeka bilježi stagnaciju. Treba istaknuti porast prodaje polutvrdog sira Gaude zbog kojeg se planira daljnje povećanje kapaciteta prerade mlijeka na 400 kg. Proizvodi iz mljekarskog praktikuma izlažu se od 2004. na mnogim izložbama, osvojena su brojna priznanja i medalje od kojih su mnoga šampionska.Agricultural High school dairy practicum in Križevci this year celebrates 15 years of operation. It was inaugurated on 12. April 1999. Practicum was built as part of the construction of small dairies (PSO/CRO/1/1) in cooperation with Ministry of Education and Sports and the Government of the Netherlands.The establishment of dairy practicum, after forty years of downtime, then at the Agricultural School and Research Center Krizevci, dating back to 1992, when the school received a part of the milking equipment donated from Sirela Bjelovar. Today practicum consists of dairy training facilities for students, ripening facilities and additional premises and dairy laboratory with two classrooms. Except for teaching students and for various specialized seminars on cheese production, practicum is used for processing and sale of raw milk. The dairy products are cottage cheese and sour cream, homemade butter and semi-hard cheese Gouda. The practicum is designed as a small educational facility processing up to 150 kg of milk per day. Increasing demand for dairy products resulted in the increase of processing capacity to 300 kg, which is made possible by increasing the dairy farm capacity of the Agricultural High school in 2002. This increase in processing capacity in the dairy practicum relates primarily to the increase in sales of dairy products, while sales of raw milk records stagnation. It should be noted increase in sales of semi-hard cheese Gouda and this year further increase of the processing capacity up to 400 kg of milk is planned. Products from the dairy practicum are exhibited since 2004 in numerous exhibitions, won numerous awards and medals of which many champion

INFLUENCE OF FEEDING ON QUANTITY AND MILK COMPOSITION ON THE DAIRY FARM OF THE KRIŽEVCI AGRICULTURAL HIGH SCHOOL

Određivanje kemijskog sastava mlijeka proizvođačima i otkupljivačima mlijeka služi kao jedan od parametara za utvrđivanje otkupne cijene mlijeka. Nutricionistima količina ureje u mlijeku pokazuje hranidbeni status mliječnih krava. U 2004., 2005. i 2006 godini na farmi krava muzara u govedarskom praktikumu Srednje gospodarske škole u Križevcima kvartalno je praćena količina mlijeka. Sastav mlijeka i količina ureje u pojedinačnim uzorcima analizirani su u Središnjem laboratoriju za kontrolu kakvoće mlijeka u Križevačkoj Poljanki. U svakom kontroliranom razdoblju nakon analize mlijeka i obroka učinjene su korekcije obroka zbog čega je došlo do promjena u količini i sastavu mlijeka. Ureja se na početku kretala od vrlo niskih 5.38 mg/dl pa do 15-20 mg/dl u sredini kontrole, da bi završila na 25 mg/dl na kraju kontroliranog razdoblja. Povećanje količine ureje pratilo je i povećanje količine mlijeka od 14.46 kg na početku kontrole do 26.52 kg na kraju kontroliranog razdoblja. Statistički je utvrđena vrlo visoka pozitivna povezanost (P<0,001) između sadržaja bjelančevina i bezmasne suhe tvari u mlijeku u svim kontrolama. Isto tako je utvrđena vrlo visoka povezanost (P<0,001) između sadržaja mliječne masti i suhe tvari u mlijeku od 3. do 10. kontrole, što je tumačeno utjecajem povećanja količine sirove vlaknine u obroku.For milk producers and milk buyers milk chemical composition is a parameter for determining buying up milk price. For nutritionists, the amount of urea in milk is an indicator of dairy cows status. In the years 2004., 2005. and 2006. at the Krizevci Agricultural high school dairy farm was quarterly monitored amount of milk. Milk composition and amount of urea in individual samples were analyzed in the Central laboratory for milk control quality at Krizevacka Poljana. In each controlled period after milk and ration analyses, were done corrections ration resulting in the changes in milk amount and composition. At the beginning the urea amount varied from very low level of 5,38 mg/dl to 15-20 mg/dl in the middle of control, and ending with 25 mg/dl. Increase of urea amount was followed by increased milk amount from 14.46 kg at the beginning to by 26.52 kg at the end of the monitored period. Statistically very high positive correlation (P<0,001) between milk protein content and fatless dry milk substance was affirmed in all controls. Very high correlation (P<0,001) was also identified between milk fat content and dry substance in milk between third and tenth control, which could be explained by increased amount of ration crude fiber

DAIRY PRACTICUM OF KRIŽEVCI AGRICULTURAL HIGH SCHOOL IN THE EDUCATIONAL FUNCTION

Mljekarski praktikum Srednje gospodarske škole Križevci ove godine slavi 15 godina rada. Svečano je otvoren 12. travnja 1999. Praktikum je izgrađen u sklopu projekta izgradnje malih mljekara (PSO/CRO/1/1) u suradnji s Ministarstvom prosvjete i športa te vladom Kraljevine Nizozemske. Počeci stvaranja mljekarskog praktikuma, nakon četrdesetogodišnje stanke u radu, pri tadašnjem Poljoprivrednom školskom i istraživačkom centru Križevci, datiraju iz 1992. kada je škola dobila donacijom Sirele Bjelovar dio mljekarske opreme. Današnji praktikum se sastoji od mljekarske vježbaonice, zrione s pratećim prostorijama te mljekarskog laboratorija s dvije učione. Osim za potrebe nastave učenika i studenata te za održavanje raznih specijalističkih seminara iz sirarstva, praktikum se koristi i za preradu i prodaju svježeg sirovog mlijeka. Od mliječnih proizvoda proizvodi se svježi kravlji sir i kiselo vrhnje, domaći maslac te polutvrdi sir Gauda. Praktikum je zamišljen kao mali obrazovni pogon s preradom do 150 kg mlijeka dnevno. Povećanje potražnje za mliječnim proizvodima uvjetovalo je povećanje kapaciteta prerade na 300 kg, što je omogućeno proširenjem mliječne farme pri Srednjoj gospodarskoj školi 2002. Ovaj porast kapaciteta prerade u praktikumu odnosi se prije svega na porast prodaje mliječnih proizvoda, dok prodaja svježeg sirovog mlijeka bilježi stagnaciju. Treba istaknuti porast prodaje polutvrdog sira Gaude zbog kojeg se planira daljnje povećanje kapaciteta prerade mlijeka na 400 kg. Proizvodi iz mljekarskog praktikuma izlažu se od 2004. na mnogim izložbama, osvojena su brojna priznanja i medalje od kojih su mnoga šampionska.Agricultural High school dairy practicum in Križevci this year celebrates 15 years of operation. It was inaugurated on 12. April 1999. Practicum was built as part of the construction of small dairies (PSO/CRO/1/1) in cooperation with Ministry of Education and Sports and the Government of the Netherlands.The establishment of dairy practicum, after forty years of downtime, then at the Agricultural School and Research Center Krizevci, dating back to 1992, when the school received a part of the milking equipment donated from Sirela Bjelovar. Today practicum consists of dairy training facilities for students, ripening facilities and additional premises and dairy laboratory with two classrooms. Except for teaching students and for various specialized seminars on cheese production, practicum is used for processing and sale of raw milk. The dairy products are cottage cheese and sour cream, homemade butter and semi-hard cheese Gouda. The practicum is designed as a small educational facility processing up to 150 kg of milk per day. Increasing demand for dairy products resulted in the increase of processing capacity to 300 kg, which is made possible by increasing the dairy farm capacity of the Agricultural High school in 2002. This increase in processing capacity in the dairy practicum relates primarily to the increase in sales of dairy products, while sales of raw milk records stagnation. It should be noted increase in sales of semi-hard cheese Gouda and this year further increase of the processing capacity up to 400 kg of milk is planned. Products from the dairy practicum are exhibited since 2004 in numerous exhibitions, won numerous awards and medals of which many champion