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Plastic has a great potential to become a marker horizon of human pollution in the Anthropocene era, an era of significant human impact on Earth’s geology, climate and ecosystems. An exponential increase in annual global plastics production from 1.7 million tons in 1950 to 359 million tons in 2018. has faced us with the new contaminant of emerging concern nano/micro-plastics (NMPs). NMPs present very different hazards, with four key areas of concern being: leaching of additives ; plastic particles as vectors for environmental contaminants and microorganisms ; indirect effects through actions at the lining of our guts or lungs ; and, for particles small enough to pass through biological barriers, direct effects within tissues. To ensure food safety and to protect consumers’ health, the presence of food contaminants must be investigated carefully. One contaminated food might, and mostly do, contain several types of NMPs. These particles differ in many ways, including chemical structure, size, shape and biological and chemical load on them. NMPs can be found in food because of environmental pollution but also, there is a growing interest in the possibility of release/leakage of NMPs from food packaging materials, such as tea bags, bottles etc. NMPs internalised by plants are another potential source of human exposure. Existing research on NMPs occurrence in food including the advantages and limitations of the analytical methods and their complementary for the comprehensive characterization of NMPs in food will be presented by the lecture. Special focus of the lecture are the unreacted residual monomers originating from the polymeric material and additives. Among them, bisphenol A (BPA), vinyl chloride, acrylamide and styrene are of greatest concern as representative of monomers and in the field of several hundreds of additives used in plastic production today phthalates, polybrominated diphenyl ethers, and heavy metals due to the greatest concerns arise from the leaching.

Contaminants are chemicals that are not added to food intentionally, but may be present as a result of production, processing, storage and other stages during food handling and preparation, and may be the result of natural and environmental contamination. These substances can penetrate the human food system through by-products of the food industry, if they are used as contaminated raw materials in further food production, and represent a potential source of pollution. The sources and mechanisms of contamination in the chain "from the field to the table" are unique for each phase of the food system. The most significant food contaminants belong to the group of mycotoxins, heavy metals, dioxins, polychlorinated biphenyls, polycyclic aromatic hydrocarbons, and include 3-monochloropropane-1, 2-diol, melamine, erucic acid and nitrates. Studies show that the presence of these substances in food can cause adverse effects on human health, from mild gastroenteritis to fatal cases of liver, kidney and neurological syndromes. Despite their wide occurrence in food, the variability of properties and toxic effects of these chemical compounds make it impossible to adopt unique prevention measures and decontamination options, and due to their generally high persistence and bioaccumulation potential, these substances pose a significant risk for product safety and consumer health. In order to reduce the level and frequency of pollution, at the same time in order to establish a sustainable circular food system, it is necessary to define the risk of food contamination by chemical substances and manage it carefully. Therefore, in order to produce safety food and protect the health of consumers, the importance of systematic control of contaminants is unquestionable, except in final products and in by-products of the food industry that are used as raw materials in further food production.

To ensure a more sustainable breeding of the local Turopolje pig (TP), it is necessary to valorise its meat with high added-value products. Among the TP meat products that benefit most from processing, the dry-cured and smoked Turopolje ham stands out. To date, there are very few data on the quality and safety of Turopolje ham, including information on the content and distribution of potential contaminants such as polycyclic aromatic hydrocarbons (PAHs) from smoke. Hence, the aim of this study was to investigate the influence of smoking method (traditional or industrial) and anatomical site (M. biceps femoris - BF or M. semimembranosus - SM) on the content of PAHs in Turopolje ham. All hams (n=15) were produced the same way, differing only in smoking procedures ; a traditional way above open fire (group TRAD, n=5) or in the smoking chamber (group IND: A - standard smoking, n=5, or B - 50% reduced smoking time, n=5). PAHs content (µg/kg) was determined and quantified by high-performance liquid chromatography with fluorescence detection (HPLC- FLD). Two-way analysis of variance was performed (PROC GLM of SAS) with fixed effects of smoking (S), muscle (M) and their interaction (SxM). Of the PAHs investigated, 14 compounds were detected: naphthalene (Nap), fluorene (Flu), acenaphthene (Acp), phenanthrene (Phen), anthracene (Ant), fluoranthene (Flt), pyrene (Py), benz[a]anthracene (BaA), chrysene (Chr), benzo[b]fluoranthene (BbFA), benzo[k]fluoranthene (BkFA), benzo[a]pyrene (BaP), dibenz[a, h]anthracene (DbahA) and benzo[ghi]perylene (BghiP). LOQ ranged from 0.10 (BaP) to 3.30 μg/kg (Flu). The results showed that TRAD hams had higher levels of Ant, Chr, BbFA, BaP, and the sum of BaA, Chr, BbFA and BaP (PAH4) than hams from both A and B IND groups. TRAD hams had also higher content of Acp, Phen, Py, BaA, and total PAHs than IND B hams. Compared to BF, SM muscle had higher content of several PAHs i.e. Nap, Flu, Acp, Phen, Ant, Flt, Py, BaA, BkFa, BghiP, and also higher total PAH content. However, a significant SxM interaction was observed for Phen and Ant content, which were higher only in SM muscle of TRAD hams. In conclusion, this study shows a marked influence of smoking method and anatomical site on the PAHs content in Turopolje hams, mainly in the form of lower BaP and PAH4 content in all chamber smoked hams and higher light PAHs, some heavy PAHs, and total PAHs content in the more exposed SM muscle. Reduced smoking in IND hams did not affect BaP and PAH4 content, but reduced the content of some individual and total PAHs. Finally, it should be emphasised that two hams from the TRAD group exceeded the limit for PAH4 (30 µg/kg) set by EU legislation, indicating the need for more careful control of the traditional smoking process.

Microplastics (MPs) is recognized as multifaceted stressor based on the physical effects due to particle size, shape, and concentration and chemical effects related to hazardous chemicals (additives and polymeric raw materials, chemicals absorbed from the environment). The evidence on the presence of MPs in food are increasing, as well the number of publications on MPs in seafood has increased at an exponential rate in recent years

This study investigates basic chemical composition and fatty acid profile of Mediterranean mussels (Mytillus galloprovincialis) cultivated in aquaculture facilities in six locations on the North Adriatic Istrian peninsula over an annual farming cycle. Mussels were sampled on a monthly basis. Mussels sampled during summer had a lower water content (p = 0.022), higher protein content (p = 0.006) and higher lipid content (p < 0.001), with the highest nutritional quality seen in samples from Limski Bay. Additionally, geographical location significantly influenced the fatty acid profile, in which dominated saturated fatty acids (SFA) followed by monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). The shares of SFA, MUFA and PUFA were highest in Savudrija Bay, Budava and Limski Bay, respectively. As compared to SFA and MUFA, the amount of PUFA varied in an opposite fashion, being higher during warmer months (p < 0.001). The major PUFA was eicosapentaenoic acid, whose share was significantly higher as compared to docosahexaenoic acid during the entire annual farming cycle at all sampling locations (p < 0.001). Based on the basic chemical composition and fatty acid profile, an optimal location and timing for harvesting Mediterranean mussels is Limski Bay during summer.

The aim of this study was to investigate nutritive and sensorial quality of Istrian and Slavonian pork-meat dry-fermented sausages. Sensorial analysis resulted in statistically significant differences (p

Spices have a strong antimicrobial and antioxidant effect that is different and depends on the concentration and the type of active compounds. Due to these effects, spices prolong durability of the products by preventing the growth and reproduction of pathogenic bacteria that cause food spoilage. Therefore, increasing consumer awareness on their effects led to greater use of spices in the production of food instead of using chemical preservatives. Recently, the use of spices in the production of heated unprocessed meat products become more and more popular, although historically, the use of spices and herbs for this purpose is not unknown. Spices are added in the technological stages of production of heat-untreated meat products due to flavor, taste and digestibility, depending on the type of product and the interactions of other physical-chemical components during certain production phases. They form aroma as a recognizable characteristic of the final meat product. Based on the legislation and food safety requirements, the maximum levels of certain contaminants are defined for certain types of spices, as well as the maximum residue levels of pesticide, to ensure their safety and the safety of final product.

Dry-cured ham is a traditional meat product highly appreciated by consumers. Smoked dry- cured ham processing has several stages of production: salting, smoking, drying and ripening where many biochemical changes occur. Proteins as the most abundant organic structures in meat undergo intense proteolysis during dry-cured ham production. Under specific proteolytic enzymes proteins are broken into peptides and amino acids. Nowadays, protein oxidation is an innovative topic which is gaining more and more interest in the field of meat science. The quantification of protein carbonyls through the dinitrophenylhydrazine (DNPH) method is the routine method for assessing protein oxidation in food systems. Two carbonyls, a-aminoadipic and y-glutamic semialdehydes (AAS and GGS) are active compounds that have been highlighted as biomarkers of oxidative damage to proteins. So, the aim of this research was to determine proteolytic changes in Biceps femoris (BF) and Semimembranosus (SM) muscles of smoked dry- cured ham after salting and smoking stage of production. Physico-chemical composition (water, fat, protein, ash and salt content) and concentration of amino acids were determined. The rate of protein breakage (proteolysis index), as well as quantification of protein carbonyls (DNPH method), was studied. AAS and GGS were determined using liquid chromatography-electrospray ionization, mass spectrometry (LC-ESI-MS) procedure. Both muscles showed lower water content and higher proteolysis index after salting and smoking. BF had lower lipid, protein and salt contents and higher moisture than SM. The proteolysis index increased with time of processing in both muscles. Amino acids concentrations increased significantly (P0.05) while AAS and GGS increased significantly (P

Croatian dry-cured hams are traditional meat products with excellent consumer acceptance. One of the phases of production include salting with addition of spices (Istrian and Krk dry- cured ham) and smoking (Dalmatian and Drniš dry-cured ham) which makes them susceptible to polycyclic aromatic hydrocarbons (PAHs) contamination. The aim of this study was to determine PAH content in four types of Croatian dry-cured hams (Dalmatian, Drniš, Krk and Istrian) from four different processing methods (differences in primary leg treatment, salting and smoking phase). Determination and quantification of PAHs was performed by HPLC with fluorescence detection. Out of 15 investigated PAHs, 13 compounds were detected. The total average BaP and PAH4 levels obtained from dry-cured hams ranged from 0.05-0.10 μg/kg and 0.41-0.67 μg/kg. Surprisingly, no significant differences were found between dry- cured hams in terms of BaP, PAH4, PAH8 and PAH 15 contents, although Krk and Istrian dry-cured ham manufacturing processes does not include smoking phase. The majority of PAHs detected in non- smoked dry-cured hams come from spices added in salting phase. BaP and PAH4 contents found in dry-cured ham samples did not exceed the currently legal levels according to the European legislation.

As traditional dry-fermented sausages are highly appreciated food delicacies, further research is needed to improve their quality and safety, so as to ensure a higher product added value and meet quality standards and consumer requirements. The aim of this study was to investigate into the nutritive and sensorial quality of Croatian traditional dry-fermented Istrian and Slavonian sausages (n=52) produced by different households during the 2018 – 2019 timeframe. Sensorial analysis resulted in statistically significant differences (p

This study aims to characterise the presence of eight biogenic amines (BAs) tryptamine (TRY), phenylethylamine (PHE), putrescine (PUT), cadaverine (CAD), histamine (HIS), tyramine (TYR), spermidine (SPD) and spermine (SPM) in cheese, fish and fishery products and meat and meat products. A selective and robust method for the determination BAs in a total of 90 samples using high performance liquid chromatography (HPLC) with diode array detection (DAD) was applied in accordance with performance criteria outlined in European legislation. Among groups of food and within each group there is variability in amounts of BAs detected. In the analyzed samples the most represented amines were TYR, HIS, CAD, and PUT. Based on the highest content of the most toxic BA (HIS and TYR) the food safety relevance of the considered food categories can be ranked in the following decreasing order cheese (HIS up to 106.4 mg/kg ; TYR up to 206.6 mg/kg), fish and fishery products (HIS up to 98.8 mg/kg ; TYR up to 47.9 mg/kg) and meat and meat products (HIS up to 20.0 mg/kg ; TYR up to 117.5 mg/kg). Total content of BAs was statistically significantly higher (p

The study aims to evaluate the presence of 15 polycyclic aromatic hydrocarbons (PAHs) in fishery products, shellfish, meat products and spices (n = 140). Benzo[a]pyrene (BaP) was detected in the mean concentration of 0.11 μg/kg in mussels to 4.85 μg/kg in spices. However, none of the samples exceeded the maximal BaP and ΣPAH4 limit, set out under the European legislation, although high values determined in some food, especially dried herbs and spices, pointed towards a heavy contamination and the necessity for systematic controls. The study showed that processed food samples contained significantly higher (p

This paper investigates the qualitative changes (physical, biochemical, microbiological and sensory) in anchovy fillets during the maturation process, in a marinade made from fresh lemon juice and olive oil with the addition of 0.5 and 1% acetic acid. Marination was carried out at 4°C and it required 7 days until sensory acceptability of the product was achieved (glassy-white colour, soft fillet texture, favourable effect in terms of odour and flavour). At marination end point, a pH value of 4.2, aw of 0.85 and NaCl content of 4% were measured for the products. Volatile and non-volatile amines were extracted from the marinated anchovy fillets, and the detected concentration implies that the accumulation of these components during processing was weak (>10 mg TVB-N/100g

The study aims to evaluate the presence of 15 polycyclic aromatic hydrocarbons (15 PAHs) listed as priorities for determination in food and environment by US Environmental Protection Agency (US-EPA) in fishery products, shellfish, meat products and spices. A total of 140 samples were investigated during the period of one year by ultra pressure liquid chromatography. Total mean amount of PAHs compounds ranged from initial 5.53 µg/kg (mussels) to maximal 224.59 µg/kg (spices). PAHs composition pattern was dominated by the presence of light PAHs from 69.6% in shellfish to 98.3% in dry fermented sausages. The percentage of PAH8 defined by both European Commission (EC) and US-EPA list in total PAHs varied between 2.44% in dry fermented sausages and 36.61% in shellfish. In most analyzed samples the benzo(a)pyrene (B[a]P) was detected in the mean ranges per food group from 0.11 µg/kg (mussels) to 4.41 µg/kg (spices). None of the samples groups exceed the currently acceptable concentration of (B[a]P) and ∑PAH4 set by European legislation. The highest BaP (21.56 µg/kg) and ∑PAH4 (112.97 µg/kg) levels have been confirmed in smoked paprika. Superior benzo(a)pyrene equivalents (BaPE) calculated to PAH8 were reported for spices (45.35 µg/kg) followed by other shellfish (2.84 µg/kg), smoked fish (1.58 µg/kg) and dry fermented sausages (0.90 µg/kg).

In this study a commercially available electronic tongue (αAstree, Alpha M.O.S.) was employed as a technique for gluten free and regular flour samples classification. Additionally, rapid determination of gluten content and other physicochemical parameters including protein content, acidity, reducing sugar content and total reducing sugar content was performed. The classification performance of the sensor array was assessed by multivariate exploratory techniques. The physicochemical characterization of gluten free and regular flours, including gluten content prediction, was obtained by artificial neural networks (ANN) modelling. The reference values of gluten content in flour samples were determined by the ELISA method, while reference values of protein content, acidity, reducing sugar content and total reducing sugar content were determined by standard analytical methods. The application of the electronic tongue, combined with ANN, in the differentiation of gluten free and regular flour samples resulted in 95.2% and 100% correct classifications, respectively. The developed ANN models for the prediction of gluten content in flour samples as well as protein content, acidity, reducing sugar content and total reducing sugar content, showed high potential of the electronic tongue as a simple and rapid technique for the prediction of gluten content and other physicochemical parameters of gluten free and regular flour samples. The results of this work implicate that the electronic tongue can be employed in the evaluation of gluten content and characterization of different flours, without time-consuming sample preparation, chemicals involved and without additional time or costs, except the initial measurements required for ANN model development.

Tijekom ovog istraživanja prisutnost alergena kikirikija je analizirana ELISA (Enzyme-linked immunosorbent assay) metodom u uzorcima čokolade s lješnjakom i krem-proizvoda iz trgovačkih lanaca te uzorcima kolača koji sadrže kakaove dijelove iz trgovačkog lanca, slastičarnice i objekta javne prehrane, a dobiveni rezultati uspoređeni su sa informacijama o hrani vezanim uz prisutnost alergena kikirikija. U petnaest od šesnaest analiziranih uzoraka zapakirane hrane (čokolada s lješnjakom i krem-proizvodi) detektirani su alergeni kikirikija pri čemu je navod o sadržaju alergena kikirikija, u okviru informacija o hrani, sadržavalo šest takovih proizvoda. Alergeni kikirikija detektirani su i u četrnaest od šesnaest analiziranih uzoraka nepretpakirane hrane, odnosno kolača koji sadrže kakaove dijelove iz trgovačkog lanca, slastičarnice i objekta javne prehrane pri čemu su informacije o hrani ukazivale na sadržaj kikirikija u tri takova proizvoda. Rezultati istraživanja ukazuju na značaj detekcije alergena kikirikija kao skrivenog sastojka u hrani, obzirom da je podatke o tvarima ili proizvodima koji uzrokuju alergije ili netolerancije koji između ostalog uključuju kikiriki i proizvode od kikirikija, potrebno navoditi u okviru obveznih informacija o hrani.

Predstavnike onečišćivala podrijetlom iz okoliša čine teški metali, dioksini, organofosforni i organoklorni spojevi, uključujući poliklorirane bifenile (PCB-e), pesticidi i mikotoksini. Njihova prisutnost u hrani životinjskog podrijetla može biti posljedica hranidbe životinja onečišćenom hranom i vodom (carry-over effect) ili izravne uporabe onečišćenih sastojaka u proizvodnji (npr. začina), odnosno općenito neprimjerenih uvjeta u kojima se provodi prerada hrane. Kemijski toksikanti podrijetlom iz okoliša, koji ulaze u prehrambeni lanac putem pojavnosti njihovih ostataka u hrani životinjskog podrijetla, u ljudskom se organizmu mogu očitovati biološkom aktivnošću koja može biti uzrokom štetnih učinaka po ljudsko zdravlje. Toksični učinak kod potrošača između ostalog ovisi o količini pojedinog onečišćivala u hrani te njegovom unosu u organizam. Kako bi se smanjio rizik od prisutnosti kemijskih toksikanata iz okoliša u hrani životinjskog podrijetla, važno je provođenje sustavnih kontrola u svim kritičnim točkama tijekom procesa proizvodnje i skladištenja, počevši od sirovina koje se koriste u proizvodnji, pa do finalnih proizvoda.

Due to fact that the Adriatic Sea is a closed water system, toxic metals may arise from industrial and urban waste, anthropogenic sources, rinsing of rocks and atmospheric emissions. Many marine organisms, such as shellfishes used in human nutrition, accumulate high levels of metals from the environment and may be used as biomarkers of toxic metals pollutions in the marine area. From the standpoint of food safety, these are unsuitable for human consumption. The aim of this study was to determine cadmium concentrations in the tissue of mussels (Mytilus galoprovincialis) and oysters (Ostrea edulis), the most commonly bred species in Croatia, cultivated using traditional floating park technologies. Mussels (n=25) and oysters (n=25) were sampled during 2013 at two farming areas: Mali Ston Bay (south) situated between the mainland and the Pelješac Peninsula near the Neretva River delta on the southern Adriatic coast and the Istrian Peninsula (north) situated on the northern Croatian coast and bordering on Slovenian waters. The results showed mean cadmium concentrations in muscles of oysters (mg/kg): south 1.59, north 1.48. Mean cadmium levels in mussels were (mg/kg): south 0.30, north 0.56. Significantly higher levels were found in mussels from northern than southern locations (p

U ovom radu istraživane su sezonske varijacije u sastavu zasićenih (SFA), jednostruko nezasićenih (MUFA) i višestruko nezasićenih (PUFA) masnih kiselina Istarskog i Dalmatinskog pršuta. Uzorci pršuta, proizvedeni prema tradicionalnim recepturama i pomoću tradicionalnih tehnologija, od strane različitih proizvođača iz Istre (n = 43) i Dalmacije (n = 30), uzorkovani su na godišnjim sajmovima tijekom trogodišnjeg razdoblja proizvodnje (2012-2014). Metilni esteri masnih kiselina analizirani su pomoću plinske kromatografije sa plameno-ionizacijskom detekcijom (GC-FID) nakon ekstrakcije masti pomoću standardiziranog Soxhlet postupka. U obje vrste pršuta, dobiveni rezultati su pokazali najveću zastupljenost oleinske kiseline (C18:1n-9c), potom palmitinske (C16:0), stearinske (C18:0) te linolne (C18:2n- 6) kiseline, ujedno predstavljajući sastav masnih kiselina tipičan za proizvode od svinjskog mesa. Između Istarskog i Dalmatinskog pršuta u pojedinim masnim kiselinama tijekom trogodišnjeg proizvodnog razdoblja nisu utvrđene statistički značajne razlike. S obzirom na godinu proizvodnje, u Istarskom pršutu utvrđene su značajne razlike (p < 0, 05) u količinama SFA, MUFA, PUFA n-6 i PUFA n-3, te njihovim omjerima, osim za omjer PUFA/SFA. Međutim, u istom vremenskom razdoblju u uzorcima Dalmatinskog pršuta značajna razlika zabilježena je samo za MUFA. Istraživanje pokazuje da sezona proizvodnje može značajno utjecati na profil masnih kiselina suhomesnatih proizvoda, naročito kod Istarskog pršuta.

The use of fish as human food is related to its beneficiary impact on human health as it presents a great source of high-quality protein and essential fatty acids in human diet. During processing of raw material (fish) the proximate composition and its nutritive value changes. In canning process, sterilization step assures the safety of the product and it is adjusted to different coating media and content of the products, however during high temperature treatment (>115 ºC) changes of nutritive composition, especially fatty acid composition can be substantial. In this study, using standard analytical methods, proximate composition and fatty acid profile of nine commercial canned sardine products produced in Croatia (n=45) were investigated. Additionally, fatty acids related health lipid indices (AI, atherogenic and TI, thrombogenic) as an indicator of nutritional value of canned products were evaluated. The proximate composition of the canned sardine edible part varied significantly due to different content of coating media (edible oils, vegetable sauces). The moisture, lipid and protein content ranged from 45.86-62.47 %, 12.88-34.05% and 15.35-19.95%, respectively. The fatty acids composition of nine canned sardine products contained 15.20-25.97 % saturated (SFA), 25.10- 70.08 % monounsaturated (MUFAs) and 10.35-51.49 % polyunsaturated acids (PUFAs).The main saturated and unsaturated fatty acids were C16:0 and C18:2(n-6) in all the investigated sardine products with the difference of canned sardine in olive oil characterized by prevalence of C18:1(n-9) fatty acid. The proportions of n-3 PUFAs of investigated canned products (ranged from 0.25 % to 14.52 %) were lower than n-6 PUFAs (ranged from 5.76 % to 50.96 %). The dominant PUFA (n-3) was C20:5(n- 3) eicosapentaenoic acid and C22:6(n-3) docosahexaenoic acid. The AI (0.12-0.33) and TI (0.27-0.40) indices were in agreement with literature recommendations. Considering the recommended daily intake of n-3 PUFAs is 0.45 g per day for a healthy adult, in a single 125 g canned sardine the amount of PUFAs (n-3) ranges from 0.21 to 2.45 g, depending of the coating media. These canned products produced in Croatia are, from a nutritional point of view, recommended to be consumed.

Fish and fish products, especially fatty fish such as sardines, are a natural source of high-quality protein and essential fatty acids in human diet. Fish lipids contain long-chain n-3 polyunsaturated fatty acids (n-3 PUFA), of which eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) play a vital role in human nutrition and health promotion. Among other, these fatty acids have positive cardio-protective effects. During canning process, sterilization step assures the safety of the product and it is adjusted to different coating media of the product, however during high temperature treatment (>115 ºC) changes of nutritive composition, especially fatty acid composition can be substantial. Fatty acid content, with emphasis on amounts of n-3 and n-6, and nutritional quality (atherogenic and thrombogenic index) of nine commercially available canned sardine products with different coating media (spicy vegetable sauce, sunflower oil, vegetable, tomato sauce, sunflower oil with lemon, olive oil, vegetable sauce, oil with chili peppers and escabeche sauce), all produced in Croatia, were investigated. Fatty acids were determined by a capillary gas chromatography using flame ionization detection. The lipid content of different products ranged 12.88-34.05 %. The fatty acids composition of nine canned sardine products contained 15.20-25.97 % saturated (SFA), 25.10-70.08 % monounsaturated (MUFAs) and 10.35-51.49 % polyunsaturated acids (PUFAs). The main saturated and unsaturated fatty acids were C16:0 and C18:2(n-6) in all the investigated sardine products with the difference of canned sardine in olive oil characterized by prevalence of C18:1(n-9) fatty acid. The proportions of n-3 PUFAs of investigated canned products (ranged from 0.25 % to 14.52 %) were lower than n-6 PUFAs (ranged from 5.76 % to 50.96 %). The dominant PUFAs (n-3) were EPA C20:5(n-3) and DHA C22:6(n-3), and the highest levels were found in sardines in tomato sauce (0.54 g EPA and 1.29g DHA/100g edible portion). The AI (0.12-0.33) and TI (0.27-0.40) indices were in agreement with literature recommendations. Considering the recommended daily intake of n-3 PUFAs is 0.45 g per day for a healthy adult, in a single 125 g canned sardine the amount of PUFAs (n-3) ranges from 0.21 to 2.45 g, depending of the coating media. When fresh sardines are not available, canned products are, from a nutritional point of view, recommended to be consumed.

Tijekom procesa zrenja Livanjskog sira iz tri različite šarže uzet je po jedan sir i to nultog, 9., 20., 29., 50., 60. i 105. dana. Iz svakog sira uzorkovana su dva uzorka i to iz sredine i pod korom sira. Tijekom 105 dana zrenja Livanjskog sira utvrđena je prisutnosti histamina. Najveće ukupne vrijednosti pretraživanog biogenog amina utvrđene su 105. dana i to u sredinu 184, 13 mg/kg odnosno 76, 26 mg/kg u kori sira. Uz naznaku da najveći udio vrijednosti čini histamin s 43, 9% u sredini odnosno histamin s 31, 6% u kori sira. Vrijednosti histamina gotovo je tri puta viša 105. nego 60. dana. U našem istraživanju smo utvrdili da postoji značajna razlika između sredine i kore u vrijednostima histamina. Korelacija između histamina i mikroorganizama nije utvrđena.

Biogenic amines are basic nitrogenous compounds formed mainly by decarboxylation of amino acids or by amination and transamination of aldehydes and ketones. In cheese, they can be created during production, ripening and storage process. The most common biogenic amines in cheese are putrescine, cadaverine, histamine, tyramine, spermine and spermidine. Determining the levels of biogenic amines in cheese is significant not only in determining the nutritional value and hygienic accuracy, but because the cheese can also be used as a parameter to evaluate the conditions of production and / or ripening of products, and particularly in the selection of bacterial cultures. The aim of this study was to determine the effect of the ripening process on the amount of biogenic amines in cheese. For this purpose were conducted physico-chemical analysis, determination of biogenic amines and microbiological analysis. During the process of ripening of Livno cheese, one cheese was taken from three different batches, starting on a prime day and after 9, 20, 29, 50, 60 and 105 days, respectfully. Two samples were taken from each cheese, one from the middle and the other from the cheese rind. During the 105 days of ripening process in Livno cheese we determined the presence of ß-feniletlamine, putrescine, cadaverine, histamine, tyramine, spermine and spermidine. The maximum total values of searched biogenic amines were found on the 105th day, in the middle 184.13 mg / kg and 76.26 mg / kg in the rind of cheese. With an indication that the largest share of value represent histamine with 43.9% and tyramine with 38.2% in the middle, respectively histamine with 31.6% and tyramine with 31.5% in the rind of cheese. The values of putrescine and spermine were in small ranges and they were not identified in all samples. The values of histamine and tyramine were almost three times higher on the 105th day than on the 60th day. In our research, we found that there is a significant difference betwen the middle and the rind of cheese in the values of biogenic amines. Correlation between biogenic amines and microorganisms has not been determined. If we consider that according to Ordinance on microbiological criteria for food (Official Gazette 74/2008) in fish, the maximum allowable limit for histamine is 100 mg/kg, our values are negligible because the amount of histamine in fish is an indicator of freshness but that is not the case in cheese. Since the amount of biogenic amines in our research was by one third lower on the 60th day than it was at the end of the research, it is not necessary to extend the ripening process until the 105th day if the produce does not lose the characteristic which are specific for Livno Cheese.

Svrha ovog istraživanja bila je usporediti kemijski sastav i količinu teških metala u mesu lubina i komarče iz uzgoja i slobodnog ulova. Ukupno je ispitano 30 uzoraka komarče i 30 uzoraka lubina, konzumne veličine, od čega je polovica uzoraka bila iz uzgoja a polovica iz slobodnog ulova. Analize kemijskog sastava pokazale su da kod obje vrste ribe postoji statističku značajna razlika u količini masti između jedinki iz ulova i uzgoja. Količina masti u mesu uzgojenih jedinki lubina i komarče bila je 4 odnosno 8 puta veća u odnosu na jedinke iz ulova. Količine teških metala kadmija (Cd) i olova (Pb), kod obje vrste ribe te neovisno o podrijetlu ribe, bile su manje od najvećih dopuštenih količina propisanih hrvatskim i EU pravilnicima. Za razliku od količine Cd i Pb količina žive (Hg) određena u uzorcima obje vrste ribe iz ulova bila je veća od NDK.

Although limited, the existing literature indicates the significant difference in sensory and quality parameters of wild and farmed fish samples of the same species. Post-mortem quality changes of sea bream and bogue samples stored in ice were investigated by sensory (raw and cooked), physical (pH, dielectric properties) and chemical (lipid oxidation, volatile amines, proximate composition) analyses. Principal component analysis (PCA) was applied to study the relationships between the quality parameters during post-mortem changes of farmed and wild sea bream and two “types” of bogues samples: samples aggregated around fish farm cages and natural control population. The PCA analyses showed distinct separation of wild and farmed/farm affected samples. The proportion of variance accounted for by the first two principal components was 90.63 in sea bream and 89.35 % in bogue samples. Variations in storage time, sensory and chemical assessment were described by PC1, whereas variations in catching ground and proximate composition by PC2 in all investigated samples. Sensory evaluation, lipid oxidation index and volatile amine content of bogue samples showed high correlation with storage time ; fat and moisture content, together with physical properties underwent the influence of the catching ground. Similar results were determined for sea bream, with exception for physical properties that showed higher correlation with the storage time in ice. Highest correlation with PC1 (>50 % of overall variance) were observed for sensory assessment (r>0.92) in both fish groups. Spoilage evolution over time given as the sum of all demerit points (quality index) showed higher correlation then any single parameters itself, indicating that the individual chemical and physical parameters could not replace the usage of sensory QIM scoring scheme in freshness assessment. PCA analyses were found useful in distinguishing the impact of fish farms on the wild fish populations.

The aim of this study was to determine and compare differences in physical, chemical and sensory post-mortem changes between wild (W) and farmed (F) gilthead sea bream (Sparus aurata). Ungutted fish were stored in ice from harvesting up to 20 days and freshness indicators were analyzed at regular intervals. Proximate composition of the samples differed in lipid (W = 0.86 ± 0.12 ; F = 4.18 ± 0.16) and moisture content (W = 79.12 ± 0.48 ; F = 74.50 ± 0.82). Data from sensory evaluation were described using linear regression models. Sensory schemes for cooked and raw fish were found to be suitable in establishing specific attribute deterioration and shelf life duration (W = 14 days ; F = 17 days). Changes in pH and dielectric properties were influenced by differences in lipid content, while changes in total volatile base nitrogen and trimethylamine showed high correlation with sensory assessment and storage time, but stayed below the acceptance limit for human consumption (W : 24.47 mg TVB-N ⁄ 100 g and 4.14 mg TMA-N ⁄ 100 g ; F : 26.18 mg TVB-N ⁄ 100 g and 3.84 mg TMA-N ⁄ 100 g), and thus were notreliable indicators of quality changes during storage in ice. Deterioration of flesh lipids, assessed by thiobarbituric acid index, differed between the samples, but presented no serious problem during storage time. In order to determine the importance of individual results, all obtained data were submitted to principal component analysis. Variations in sensory, physical and chemical assessment were described by PC1 (storage time) ; variations in lipid and moisture content were described by PC2 (capture grounds). A clear separation of the investigated samples, according to the storage time and capture grounds, was observed.

Although limited, the existing literature indicates the significant difference in sensory and quality parameters of wild and farmed fish samples of the same species. Post-mortem quality changes of sea bream and bogue samples stored in ice were investigated by sensory (raw and cooked), physical (pH, dielectric properties) and chemical (lipid oxidation, volatile amines, proximate composition) analyses. Principal component analysis (PCA) was applied to study the relationships between the applied variables during quality changes of farmed and wild sea bream and two “type” of bogues samples: samples aggregated around fish farm cages and natural control population. The PCA analyses showed distinct separation of wild and farmed/farm affected samples, placing the two sets of data opposite to each other. The proportion of variance accounted for by the first two principal components was 90.63 in sea bream and 90.35% in bogue samples. Variations in storage time, sensory and chemical assessment were described by PC1, whereas variations in catching ground and proximate composition by PC2 in all investigated samples. Sensory evaluation, TBA index and volatile amine content of bogue samples showed high correlation with storage time ; fat and moisture content, together with physical properties underwent the influence of the catching ground. Similar results were determined for sea bream, with exception for physical properties that showed higher correlation with the storage time in ice. Highest correlation with PC1 (>50 % of overall variance) were observed for sensory assessment (>0.92) in both fish groups. Spoilage evolution over time given as the sum of all demerit points showed higher correlation then single parameters itself, indicating that the individual parameters could not replace the usage of QIM scoring scheme in sensory assessment. PCA analyses were found useful in separating of wild and farmed/farm affected fish samples, thus distinguishing two different catching grounds.

Cilj disertacije bio je utvrditi senzorske (sirova i kuhana riba), fizikalne (pH, dielektricna svojstva) i kemijske (prosjecni kemijski sastav, TVB-N, TMA-N, biogeni amini, TBK-indeks) promjene parametara kvalitete uzoraka cijelih bukava iz slobodnog ulova (BD) i bukava oko kaveza tune (BK) tijekom pohrane na ledu. Posebno su razvijene sheme metode indeksa kvalitete za BD i BK uzorke, a maksimalno vrijeme pohrane na ledu odre_eno je modificiranim Torry-evim shemama i iznosilo je 17 dana za BK uzorke te 12 dana za BD uzorke. Tocnost procjene vremena skladištenja QIM metodom za BD uzorke iznosila je 1, 2 dana, a za BK uzorke 1, 4 dana. Istražene skupine bukava statisticki su se znacajno razlikovale u vecini odre_enih parametara kvalitete, osim za indeks kvalitete (QI), Torry-evu sumu bodova, udjel proteina, udjel kadaverina i TBK-indeks. Ispitivani parametri kvalitete (pH, TVB-N, TMA-N, TBK-indeks, dielektricna svojstva, putrescin, kadaverin, tiramin, indeks biogenih amina) pokazali su statisticki znacajnu korelaciju sa senzorskom procjenom i vremenom skladištenja.

This paper gives an overview of the work undertaken at the University of Split as a part of national research programme, with aim to evaluate the impact of fish farms on marine ecosystem. Croatian finfish aquaculture has spread rapidly over the past decade. Despite the observed influence of fish farms on marine ecosystem, obligated monitoring is farm-specific and usually requires the assessment of macrobenthos, plankton and chemical parameters of water and sediment. The aim of this study was to evaluate the usage of organisms not included in standard monitoring (meiofauna, wild fish aggregated around the cages) as potential method of assessing impact of fish farms and its structures on the marine environment. Meiofauna organisms are good environmental indicators with a crucial role in nutrient cycling and in energy flow of benthic division. Biodeposition caused by fish farm activities can provoke changes in meiofaunal abundance, community structure and biodiversity. To investigate this, meiofauna samples were collected on two different stations, one situated below the fish farm and the other one in area without fish farm impact. Net-cage fish farms structures are known artificial fish aggregation devices widely recognized for their capacity to attract a great number of wild fish, altering their behaviour and physiology. Wild fish affected by farms could be possible environmental indicators, thus bogue (Boops boops), as one of the most abundant fish species around the farm cages was investigated, using samples caught from populations aggregated around fish farming cages and from area not influenced by the fish farms. Statistically significant difference was observed in meiofauna regarding the sampling location. Also, bogue samples differed in proximate composition and other investigated physical and chemical parameters. All variables were submitted to multivariate analyses in order to evaluate the importance of each studied parameter, thus to separate the variables that describe cage affected changes that could be used in the biological monitoring. The principal component analyses showed distinct separation of wild and farm affected samples, placing the sets of data opposite to each other in both meiofauna and bogue analyses. Two main factors (farm impact and depth) had affected the distribution and abundance of meiofauna organisms, but farm impact was found the most significant. Similar was with bogues, catching ground induced most differences between samples. Monitoring of meiobenthos and wild fish populations aggregated around the farms could be used as monitoring requirements of assessing influence of fish farms structures on the marine environment.

Synergistic effect of acid and salt content plays the most important role in the marinating process. Selection of suitable procedures for preparing raw fish material for marination, the marinating baths compositions and storage conditions were carried out in order to achieve longer shelf life, to maintain quality and achieve good sensory characteristics of marinated products. In this paper 22 samples of cold marinated anchovies containing marinating baths of different composition (different proportions of vine vinegar, alcoholic vinegar, salt and water) were investigated, in order to determine changes in sensory characteristics during maturation, as well as the shelf life parameters. For this purpose, pH values, water activity, NaCl content and sensory properties of marinated anchovy fillets, the content of volatile amines and the index of fat oxidation were determined. The fillets marinated in the marination bath prepared from 45% of water, 30% of vine vinegar, 25% of alcoholic vinegar and 7% of salt obtained the best sensory scores, a pH value of 3.09, 3.60% NaCl and water activity of 0.84. A weak accumulation of volatile amines during storage (