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Cilj ovoga istraživanja bio je odrediti parametre kvalitete svježeg pilećeg mesa nakon tretmana ultrazvukom visokog intenziteta. Rezultati su pokazali da ne postoji značajna razlika u ukupnom broju bakterija između tretmana u ultrazvučnoj kupelji kroz 5 i 15 minuta u ispitanim uzorcima pilećeg mesa te da tretman ultrazvukom nema trajan učinak na uništavanje bakterija u pilećem mesu. Nasuprot tomu, funkcionalna svojstva pilećeg mesa su poboljšana tretmanom ultrazvukom u trajanju od 5 minuta pri frekvenciji 37 kHz, snazi 380 W i amplitudi 100%.

Atlantic salmon is rich in bioactive proteins, antioxidants, vitamins, and omega-3 fatty acids, making it a rich source of essential nutrients. However, it is highly susceptible to biochemical, physicochemical, and microbial spoilage. The aim of this study was to use natural oregano and dill antioxidant extracts in combination with modified atmosphere packaging (MAP) (CO2:N2 60:40) to retain the quality and delay lipid oxidation in Atlantic salmon (Salmo salar) during storage. Extract-treated samples and controls (both vacuum packed and in MAP) were stored under chilled conditions (4 ± 1 °C) for 0−16 days. Quality changes during storage were assessed in terms of drip loss, microbial growth, color, pH, protein solubility, and lipid oxidation. Primary and secondary lipid oxidation products were determined by means of peroxide value and TBARS. In parallel, volatile compounds were analyzed using GC-MS, SIFT-MS and SESI-MS. GC-MS indicated 29 recognizable VOCs present in the headspace of the salmon samples. SIFT-MS quantification was carried out for ammonia and 33 VOCs, including alcohols, several aldehydes, carboxylic acids, sulfur compounds, trimethylamine, and ammonia. While dill or oregano treatment reduced lipid oxidation after 16 days of storage, it did not affect VOC concentrations significantly. The study has revealed that changes of the measured concentration of volatiles with storage time could be used to monitor freshness and spoilage of the fish while observing the effect of natural antioxidants.

The silver (Ag) films were deposited on the monodispersed polystyrene spheres that were drop-coated on hydrophilic glass substrates in order to form a self-assembled 2D monolayer. Thus prepared Ag films over polystyrene nanospheres (AgFONs) were used to record the surface-enhanced Raman scattering (SERS) spectra of rhodamine 6G (R6G) and pyridine (λex = 514.5 nm). AgFONs were prepared by depositing 120, 180 and 240 nm thick Ag layer on the 1000 nm polystyrene spheres and 80, 120, 160 and 200 nm thick Ag layer on the 350 nm spheres as well as on their mixture (350 + 1000 nm). The silver was deposited by electron beam evaporation technique. The best enhancement of the Raman signal for both test molecules was obtained using 180 nm Ag film deposited on the 1000 nm spheres and using 80 nm Ag film deposited on the 350 nm polystyrene spheres. The lowest detectable concentrations of R6G and pyridine were 10−9 mol L−1 and 1.2 × 10−3 mol L−1, respectively. This study has shown that AgFONs could be regarded as good and reproducible SERS substrate for analytical detection of various organic molecules.

Volatile compounds from smoked dry-cured ham were isolated by using headspace-solid phase microextraction and gas chromatography–mass spectrometry (GC–MS). Samples of biceps femoris were also evaluated for sensory physical and chemical characteristics. Eighty seven volatile aroma compounds of smoked dry-cured ham were identified. Chemical groups identified were aldehydes (35.6%), phenols (34.3%), alcohols (13.8%), terpenes (6.4%), aromatic hydrocarbons (2.6%), alkanes (2.2%), ketones (2.2%), esters (1.7%) and acids (0.7%). Except volatile compounds derived from lipolysis and proteolysis the second most abundant constituents were phenols that originate from smoking phase of the production process. The most abundant phenols were: 4-methylphenol, 3-methylphenol, 2-metoxy-4-methylphenol, 2-methylphenol, 2, 6- dimethoxyphenol and 4-ethyl-2 methoxyphenol. Principal components analysis showed that NaCl and ash content positively correlated with the salty taste while fat content was correlated to marbling. Water content and aw value were negatively correlated with hardness of dry-cured ham while phenols were positively corelated with smoky aroma. Due to the different volatile composition and pronounced smoky aroma, smoked dry-cured ham can be distinguished from other types of dry-cured hams.

This study was focused on development of a rapid and sensitive method for histamine determination in fish based on Surface Enhanced Raman Spectroscopy (SERS) using simple and widely available silver colloid SERS substrate. Extraction of histamine with 0.4 M perchloric acid and purification with 1-butanol significantly shortened sample preparation (30 min) and provided clear SERS spectra with characteristic Raman bands of histamine. Principal component analysis effectively distinguished SERS spectra of fish samples with different histamine content. Partial least square (PLS) regression models confirmed reliability of detection and spectral analysis of histamine with SERS. In histamine concentration range 0-200 mg kg-1, significant in legislative and fish quality control aspects, PLS regression model based on spectral range 1139.9- 1643.7 cm-1 showed linear trend with R2pred=0.962, RPD=7.250. Presented protocol for histamine extraction and purification followed by SERS analysis coupled with chemometric approach, enabled development of rapid and inexpensive method for histamine determination in fish.

The silicon based substrates for surface enhanced Raman spectroscopy (SERS) have been synthesized and tested. The silver-assisted electroless wet chemical etching method has been utilized for silicon nanowires production which has been proved as the promising SERS substrate. The morphology of the silicon nanowires coated with silver nanoparticles has been examined by scanning electron microscopy. The SERS measurements tested on rhodamine 6G molecules indicated the optimal silicon nanowire substrate production obtained for 5 M hydrofluoric acid and 30 mM silver nitrate etching solution. The results show SERS detection limit of 10–8 M rhodamine in aqueous solution. This work is licensed under a Creative Commons Attribution 4.0 International License.

Cilj ovog rada bio je određivanje kemijskog sastava fileta svježe i hladno dimljene kalifornijske pastrve (Oncorhynchus mykiss) uzgojene u Jadranskom moru mjerenjem udjela vode, masti, proteina, soli, pepela, sastava masnih kiselina s naglaskom na eikozapentaensku (EPA) i dokozaheksaensku (DHA) masnu kiselinu te fizikalnih karakteristika mjerenjem pH i određivanjem boje. Analize su izvrsene na homogeniziranom misicju nakon odvajanja kože i kostiju. Određivanje udjela vode, pepela, ukupne kolicine masti i proteina izvrseno je prema referentnim metodama AOAC (1995). Za određivanje sastava masnih kiselina pripremljeni su metilni esteri prema metodi HRN EN ISO 5509 (2004) te su analizirani plinskom kromatografijom prema metodi HRN EN ISO 5508 (1999). Rezultati su pokazali da je istražena svježa pastrva uzgojena u moru odlican izvor proteina (21, 21%) te da ima nesto niže vrijednosti udjela masti (5, 21%) i omega-3 masnih kiselina (12, 52 %) od rezultata drugih istraživanja. Proces hladnog dimljenja ne uzrokuje gubitke na udjelu masti i omega-3 masnih kiselina. Fileti svježe i dimljene kalifornijske pastrve uzgojene u Jadranskom moru mogu se smatrati namirnicama visoke prehrambene vrijednosti.

The aim of this study was to examine the possibility of storage shelf life assessment of refrigerated squid Loligo vulgaris by bioelectrical impedance measurements. Fresh squid samples were kept in the refrigerator at 4 ± 1 °C during the period of 15 days and were examined every two days, starting on the 4th day post-mortem . The Agilent 4294A Precision Impedance Analyzer with needle-type multi electrode array arranged in bipolar configuration was used to measure impedance magnitude (|Z|) and phase ( φ ) at 200 frequencies from 100 Hz to 100 MHz. Protein solubility, color parameters and textural parameters have also been determined. Results showed that impedance (phase), color ( a* ) and protein solubility were highly correlated with the duration of storage, while texture parameters showed only moderate correlation. The correlation between phase and protein solubility was moderate until phase and texture parameters showed no correlation. The phase ( φ ) measured at 1 MHz showed a potential for the assessment of storage shelf life of the refrigerated European squid by grouping the samples into 3 distinctive groups post rigor mortis.

Summary The potential of electrical impedance was investigated to differentiate thawed sea bass fillets (Dicentrarchus labrax) previously subjected to different freezing conditions. The HP 4284A Precise LCR meter was used to measure impedance magnitude (|Z|) and phase (ϕ) at 27 frequencies from 0.1 to 1000 kHz. A needle-type multi electrode array was tested as a probe for impedance measurements. The study showed that fast and non-invasive control method based on measurement of ϕ on thawed fillets could assess the freezing conditions of white fish at higher frequencies of measurements (500–1000 kHz). The advantages of ϕ when compared with |Z| include its independence on temperature, on puncture depth of the probe and on duration of storage prior to freezing. Usage of a needle-type multi electrode array reduced the effect of muscle tissue anisotropy; however, even at 1 MHz, the differences in electrical measurements varied around 10–11% depending on muscle fibre direction.

Traditional and ethnic foods have been the focus of many studies because they are widely consumed in developed and developing countries. However, information about food safety incidents linked to consumption of traditional and ethnic seafood is scarce. Traditional and ethnic seafood dishes do not seem to be of higher risk than other traditional or ethnic products. However, because seafood is linked to many food safety hazards, food safety principles should be implemented for the entire supply chain, which is especially important for the food service sector. When a traditional manufacturing process is altered in response to specific health trends or convenience, risk from biologic hazards may be elevated. If there is a lot of consumption of a particular traditional dish or product, exposure studies should be carried out to estimate the development of chemical hazards that may occur during processing.

Cilj ovog istraživanja bio je odrediti osnovni kemijski sastav te sastav masnih kiselina prsnog mišića (Musculus pectoralis major) divljih i uzgojenih fazana (Phasianus colchicus sp. L.). Osnovni kemijski sastav nije pokazao statistički značajnu razliku (p>0,05). Prsni mišić fazana sadrži 72% vode, 0,5-0,7% masti, 26% proteina te 1,3 % pepela. Najzastupljenije masne kiseline su oleinska (C18:1), palmitinska (C16:0) i stearinska (C18:0). Usporedbom sastava masnih kiselina uzgojenog i divljeg fazana, udio zasićenih masnih kiselina (SFA) nije se značajno razlikovao, dok je veći udio mononezasićenih masnih kiselina (MUFA), prvenstveno zbog visokog sadržaja oleinske kiseline, imao uzgojeni fazan, a veći udio polinezasićenih masnih kiselina (PUFA) divlji fazan. Omjer n-6/n-3 nije se razlikovao ovisno o uzgoju fazana te je iznosio 4,76 (uzgojeni) i 4,82 (divlji fazan). Zbog visokog sadržaja proteina i niskog sadržaja masti meso fazana nutritivno je vrlo kvalitetno., The aim of this research was to determine chemical and fatty acid composition of pectoralis major muscle (Musculus pectoralis major) of wild and farmed pheasants (Phasianus colchicus sp. L.). The results of basic chemical composition did not show a statistically significant difference (p> 0.05). Analysed pheasant breast muscles contained 72 % of water, 0.5 - 0.7 % of fat, 26 % of protein and 1.3 % of ash. The most abundant fatty acids included oleic (C18:1), palmitic (C16:0) and stearic acid (C18:0). By comparing the fatty acid composition of wild and farmed pheasants, we found that even though the level of saturated fatty acids (SFA) between wild and farmed pheasants was not significantly different, farmed pheasants had a higher level of monounsaturated fatty acids (MUFA), primarily due to higher content of oleic acid, while wild pheasants had a higher level of polyunsaturated fatty acids (PUFA). The ratio n-6/n-3 did not differ depending on the method of breeding. Furthermore, it amounted to 4.76 for farmed and 4.82 for wild pheasants. Due to high protein and low fat com¬position, pheasant meat is, nutritionally speaking, considered a high quality meat., Ziel dieser Untersuchung bestand darin, die grundlegende chemische Zusammensetzung und die Zusammensetzung der Fettsäuren des großen Brustmuskels (Musculus pectoralis major) bei Wild- und Zuchtfasanen (Phasianus colchicus sp. L.) zu bestimmen. Bei der grundle¬genden chemischen Zusammensetzung zeigten sich keine statistisch relevanten Differenzen (p>0,05). Der große Brustmuskel des Fasans enthält 72% Wasser, 0,5-0,7% Fette, 26% Proteine und 1,3 % Asche. Die häufigsten Fettsäuren sind die Oleinsäure (C18:1), die Palmitin- (C16:0) und Stearinsäure (C18:0). Beim Vergleich der Zusammensetzung der Fettsäuren beim Zucht- und Wildfasan wurden beim Anteil der gesättigten Fettsäuren (SFA) keine bedeutenden Differenzen festgestellt, während ein höherer Anteil an einfach ungesättigten Fettsäuren (MUFA), in erster Linie infolge des hohen Anteils an Oleinsäure, beim Zuchtfasan beobachtet wurde, während der Anteil von mehrfach ungesättigten Säuren (PUFA) beim Wildfasan höher war. Das Verhältnis von n-6/n-3 zeigte keine Unterschiede in Bezug auf die Zuchtart des Fasans und betrug 4,76 beim Zuchtfasan und 4,82 beim Wildfasan. Aufgrund des hohen Anteils an Proteinen und niedrigen Fettgehalts zählt das Fasanfleisch zu hochwertigen Lebensmitteln., Il presente studio aveva lo scopo di stabilire la composizione chimica generica e la composizione degli acidi grassi del muscolo pettorale (Musculus pectoralis major) del fagiano (Phasianus colchicus sp. L.) selvatico e d’allevamento. La composizione chimica generica non ha evidenziato alcuna differenza statisticamente rilevante (p>0,05). Il muscolo pettorale del fagiano contiene 72% d’acqua, 0,5-0,7% di grassi, 26% di proteine e 1,3% di cenere. Gli acidi grassi maggiormente rappresentati sono gli acidi oleici (C18:1), gli acidi palmitici (C16:0) e gli aci¬di stearici (C18:0). Dal raffronto della composizione chimica degli acidi grassi del fagiano selvatico e d’allevamento, la percentuale di acidi grassi saturi (SFA) non presenta differenze rilevanti, mentre una maggiore percentuale di acidi grassi monoinsaturi (MUFA), in particolare per il gran contenuto di acidi oleici, è stata riscontrata presso il fagiano d’allevamento, laddove nel muscolo pettorale del fagiano selvatico è stata riscontrata una maggiore presenza di acidi grassi polinsaturi (PUFA). Il rapporto n-6/n-3 nei due tipi di fagiano non presenta grandi differenze: nel fagiano d’allevamento è pari a 4,76, nel fagiano selvatico è pari a 4,82. Per l’ingente quantità di proteine e il basso contenuto di grassi, la carne del fagiano ha un alto valore nutrizionale., El objetivo de esta investigación fue determinar la composición química básica y la composición de los ácidos grasos del músculo pectoral (Musculus pectoralis major) de los faisánes salvajes y criados (Phasianus colchicus sp. L.). La composición química básica no mostro la di¬ferencia estadisticamente significante (p>0,05). El músculo pectoral de faisán contiene 72% de agua, 0,5-0,7% de grasas, 26% de proteína y 1,3 % de ceniza. Los ácidos grasos más comunes son el ácido oleico (C18:1), el ácido palmítico (C16:0) y el ácido esteárico (C18:0). La comparación de las composiciones de los ácidos grasos en los faisánes salvajes y criados no mostró la diferencia significante en la propor¬ción de los ácidos grasos saturados (SFA), mientras la proporción de los ácidos grasos monoinsaturados (MUFA) fue más alta en el faisán criado, principalmente por la concentración alta del ácido oleico, y la proporción más alta de los ácidos grasos poliinsaturados (PUFA) fue encontrada en los faisánes sajvajes. La proporción n-6/n-3 no difirió con respecto a la cría y fue 4,76 (en los faisánes criados) y 4,82 (en los faisánes salvajes). Por la concentración alta de las proteínas y la concentración baja de las grasas, la carne de los faisánes es de calidad nutricional muy alta.

Kulen je tradicionalni mesni proizvod s područja istočne Hrvatske koji se ubraja u fermentirane trajne kobasice. Tijekom procesiranja fermentiranih proizvoda odvijaju se brojne enzimske i neenzimske reakcije koje dovode do povećanja koncentracije hlapivih komponenata arome. Te komponente su odgovorne za specifične okusne i mirisne osobine ovog proizvoda koje su najzaslužnije za percepciju kvalitete kod potrošača. Za ekstrakciju tih spojeva iz uzoraka korištena je mikroekstrakcija na čvrstoj fazi iz para iznad otopine. Plinsko-kromatografsko-masenom spektometrijskom analizom uzoraka identificirana su 104 hlapiva spoja arome. Identificirani spojevi su pripadali sljedećim kemijskim grupama: terpenima, aldehidima, organosumpornim spojevima, ketonima, aromatskim ugljikovodicima, kiselinama, esterima i laktonima, furanima, benzofuranima i pirazinima, alkoholima, terpenima i alkanima i alkenima. Fenoli, aldehidi, ketoni i organosumporni spojevi su najzastupljeniji spojevi u kulenu., Reliable and simple identification of species origin of meat and meat products can be carried out by applying species-specific primers that target particular short DNA fragments. The aim of our research was to design species-specific primers for the amplification of mitochondrial DNA control region of fallow deer (Dama dama) and to optimize the polymerase chain reaction protocol (PCR protocol) for such primers. Primers are used for the identification of fallow deer and the differentiation of fallow deer from other species, using only DNA extraction, PCR and electrophoresis. The application of primers was tested on eight fallow deer samples, three red deer and three roe deer samples., Kulen ist ein traditionelles Fleischprodukt aus Ostkroatien, das zu den fermentierten Dauerwürsten zählt. Während der Verarbeitung von fermentierten Produkten kommt es zu zahlreichen enzymatischen und nichtenzymatischen Reaktionen, die zu einer Steigerung der Konzentration von flüchtigen Aromakomponenten führen. Diese Komponenten sind für die spezifischen Geschmacks- und Geruchseigenschaften dieses Produkts zuständig, die für die Wahrnehmung der Qualität bei den Verbrauchern am relevantesten sind. Für die Extraktion dieser Verbindungen aus den Proben wurde die Festphasen-Mikroextraktion aus den Lösungsmitteldämpfen eingesetzt. Anhand der Gas-Flüssigkeits-Chromatographie und Massenspektrometrie wurden 104 flüchtige Aromaverbindungen identifiziert. Die identifizierten Verbindungen konnten folgenden chemischen Gruppen zugeordnet werden: Terpene, Aldehyde, Organoschwefelverbindungen, Ketone, aromatische Kohlenwasserstoffe, Säuren, Ester und Lactone, Furane, Benzofurane und Pyrazine, Alkohole, Terpene, Alkane und Alkene. Phenole, Aldehyde, Ketone und Organoschwefelverbindungen sind die im Kulen am häufigsten vorkommenden Verbindungen., Kulen è un prodotto di carne secondo ricette tradizionali proveniente dalle regioni della Croazia dell’est che va annoverato nella categoria di salsicce secche fermentate. Durante il processo di fermentazione del prodotto, avvengono numerose reazioni enzimatiche e non-enzimatiche che risultano in un aumento della concentrazione dei componenti volatili dell’aroma. I detti componenti sono responsabili per le caratteristiche gustative e olfattorie specifiche di questo prodotto e sono altresì i più meritevoli per quanto riguarda la percezione della qualità da parte dei consumatori. Per l’estrazione di questi componenti dai campioni è stata utilizzata la microestrazione in fase solida dai vapori sopra la soluzione. Attraverso analisi mediante la gascromatografia -spettrometria di massa sono stati identificati 104 composti volatili dell’aroma. I composti identificati appartenevano ai seguenti gruppi chimici: terpeni, aldeidi,compositi organici solforati, chetoni, idrocarburi aromatici, acidi, esteri e lattoni, furani, benzofurani e pirazine, alcoli, terpeni, alcani e alcheni. I fenoli, aldeidi, chetoni e i composti organici solforati sono quelli prevalenti nei kulen ., de los productos fermentados ocurren numerosas reacciones enzimáticas y no enzimáticas que propician el aumento de la concentración de los componenetes volátiles del aroma. Estas componentes son reponsables por las características específicas del sabor y del olor de este producto y tienen más méritos en la percepción de los consumidores sobre la calidad. Para extraer estos compuestos de las muestras fue usada la microextracción en fase sólida de los vapores sobre la solución. Por la espectrometría de masas y cromatografía de gases en las muestras fueron indentificados 104 compuestos volátiles del aroma. Los compuestos identificados pertenecían a grupos químicos siguientes: terpenos, aldeídos, compuestos organosulfurados, cetonas, hidrocarburos aromáticos, ácidos, ésteres y lactonas, furanos, benzofuranos y pirazinas, alcoholes, terpenos y alcanos y alquenos. Los fenoles, aldeídos, cetonas y compuestos organosulfurados eran los compuestos más comunes en el kulen.

In our earlier studies, the potential of the bioelectrical measurements for differentiation the frozen fish fillets with low lipid content was evaluated. The results showed that the frozen fillets with low lipid content may be differentiated by bioelectrical measurements and that these measurements possibly reflect changes on proteins during frozen storage. Similar changes occur during storage of cephalopods in chilled or frozen state. Cephalopods undergo very rapid protein degradation post-mortem due to endogenous and bacterial enzymes possibly resulting in degradation of protein functional properties and texture changes. Aim of this study was to examine possibility of shelf life assessment of fresh common squid by bioelectrical impedance measurements and determine possible correlation between impedance and texture measurements. For this purpose fresh squid samples were kept on ice during period of 12 days and examined every two days. The HP 4294A Precise LCR meter was used to measure impedance magnitude (|Z|) and phase (φ) at 200 frequencies from 100 Hz to 100 MHz. Textural parameters, protein solubility, water holding capacity and colour parameters have also been determined. Results showed that impedance (phase), colour (a value) and protein solubility were highly correlated with duration of storage on ice while texture parameters showed only moderate correlation. The correlation between phase and protein solubility was moderate. Analysis of phase measurements and texture parameters showed no correlation between this two sets of results. Overall, the results indicated that bioelectrical impedance measurements reflect changes on myofibrillar proteins during storage and show a potential for shelflife assessment. On the other hand, textural parameters are probably associated with changes on connective tissue proteins and show no correlation with impedance measurements.

Udio masti, sastav masnih kiselina i stupanj oksidacije masti (TBA test) određen je u uzorcima tradicionalnog i industrijskog Baranjskog kulena. Udio masti u industrijskom kulenu iznosio je 8,60%, dok je u tradicionalnom 9,27%. Sastav zasićenih (SFA), mononezasićeniih (MUFA) i polinezasićenih (PUFA) masnih kiselina u obje vrste kulena iznosio je 37% SFA, 15% PUFA i 48% MUFA. Omjer PUFA/SFA u tradicionalnom kulenu bio je 0,41 dok u industrijskom 0,38, a omjer n-6/n-3 iznosio je 12,88 za tradicionalni, a 13,08 za industrijski kulen. TBA vrijednost tradicionalnog kulena iznosio je 0,79 mg MDA/kg uzorka, dok je industrijski kulen imao nešto viši stupanj oksidacije masti (1,01mg MDA/kg uzorka)., Fat content, fatty acid composition and oxidation of lipids (TBA test) was determined in the samples of traditional and industrial type of salami from Baranja - kulen. Fat content in the industrially produced kulen was 8.60%, while in the traditional one it was 9.27%. The content of saturated fatty acids (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in both types of kulen was 37% SFA, 15% PUFA, and 48% MUFA. The ratio of PUFA/SFA in the traditional kulen was 0.41, while in the industrial one it was 0.38 and n-6/n-3 ratio was 12.88 for the traditional and 13.08 for the industrial kulen. TBA value of the traditional kulen was 0.79 mg MDA/kg of sample, while the industrial kulen had slightly higher level of TBA value (1.01 mg MDA / kg sample)., Es wurde der Fettanteil, die Zusammensetzung der Fettsäuren und der Oxidationsgrad der Fette (TBA Test) in Mustern von traditionellem und industriellem Kulen aus Baranja festgestellt. Der Fettanteil im industriellen Kulen war 8,60 % und im traditionellen Kulen betrug er 9,27 %. Die Zusammensetzung der gesättigten (SFA), monoungesättigten (MUFA) und poliungesättigten (PUFA) Fettsäuren in beiden Kulensorten war 37 % SFA, 15 % PUFA und 48 % MUFA. Das Verhältnis PUFA/SFA war im traditionellen Kulen 0,41, und im industriellen 0,38. Das Verhältnis n-6/n-3 betrug 12,88 für traditionellen Kulen und 13,08 für industriellen Kulen. TBA Wert des traditionellen Kulen war 0,79 mg /MDA/kg des Musters, während der industrielle Kulen einen höheren Grad der Fettoxidation hatte (1,01 MDA/kg des Musters)., In questo lavoro sono stati accertati la percentuale di grassi, la composizione degli acidi grassi ed il grado d’ossidazione dei grassi (test TBA) nei campioni di kulen della Barania di produzione industriale e tradizionale. Per quanto riguarda il kulen industriale, è stata riscontrata una percentuale di grassi pari all’8,60%, mentre per quello tradizionale tale percentuale sale al 9,27%. La composizione di acidi grassi saturi (SFA), monoinsaturi (MUFA) e polinsaturi (PUFA) riscontrata in entrambi i tipi di kulen è rispettivamente del 37% (SFA), 15% (PUFA) e 48% (MUFA). Il rapporto PUFA/SFA nel kulen di tipo tradizionale-artigianale è dello 0,41, mentre nel kulen di tipo industriale diventa dello 0,38. Il rapporto tra n-6/n-3 è di 12,88 per il kulen tradizionale e di 13,08 per quello industriale. Il valore di TBA del kulen tradizionale corrisponde a 0,79 mg MDA/kg di campione, mentre il kulen industriale ha fatto registrare un grado un po’ più elevato di ossidazione dei grassi (1,01mg MDA/kg di campione)., El porcentaje de grasas, la composición de los ácidos grasos y el grado de oxidación de grasas (test TBA) fueron determinados para las muestras de kulen de Baraña tradicional e industrial. El porcentaje de las grasas en el kulen industrial fue 8,60%, mientras en el tradicional fue 9,27%. La composición de los ácidos grasos saturados (SFA), de los ácidos grasos monosaturados (MUFA) y de los ácidos grasos poliinsaturados en ambos tipos de kulen fue 37% para los SFA, 15% para los PUFA y 48% para los MUFA. La proporción PUFA/ SFA en el kulen tradicional fue 0,41, mientras los valores en el kulen industrial fueron 0,38, y la proporción n-6/n-3 fue 12,88 para el kulen tradicional y 13,08 para el kulen industrial. Valores TBA para el kulen tradicional fueron 0,79 mg MDA/kg de muestra, muentras el kulen industrial tuvo el grado de oxidación de grasas algo más alto (1,01 mg MDA/kg de muestra).

The aim of this work was to determine the characteristics of Istrian dry-cured ham by instrumental methods and sensory analysis. The aroma-active compounds of Istrian dry-cured ham from 2010 and 2012 were investigated by using headspace-solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). Samples of biceps femoris were also evaluated by measuring physical and chemical characteristics. 92 volatile aroma compounds of Istrian dry-cured ham were found. Volatile compounds belonged to several chemical groups: aldehydes (51.4; 51.3%), terpenes (16.5; 16.4%), alcohols (15.5; 13.2%), ketones (8.6; 7.4%), alkanes (3.8; 5.7%), esters (1.3; 1.6%), aromatic hydrocarbons (0.8; 3.9%) and acids (0.6; 0.9%). Principal component analysis (PCA) showed that fat content, tenderness and melting texture were positively correlated. Terpenes were strongly correlated with flavour of added spices. Sweet taste and the presence of esters were positively correlated as well as negative odour, raw meat flavour and water content.

Cilj ovog istraživanja bio je analizirati udio masti i sastav masnih kiselina u uzorcima M. biceps femoris istarskog i dalmatinskog pršuta. Analiziran je sadržaj zasićenih (SFA), mononezasićeniih (MUFA) i polinezasićenih (PUFA) masnih kiselina. Udio masti u istarskom pršutu bio je 7,45-21,12%, dok u dalmatinskom 9,49-21,29%. Sastav masnih kiselina istarskog i dalmatinskog pršuta nije se razlikovao; istarski i dalmatinski pršuti sadrže 39-41% SFA, 51-53% MUFA i 8% PUFA. Omjer PUFA/SFA u istarskom i dalmatinskom pršutu je 0,20 (preporuka PUFA/SFA > 0,4), dok je omjer n6/n3 iznosio 15-17. Omjer n6/n3 u pršutima, prema preporukama, je općenito blizu gornje dopuštene granice., The aim of this research was to analyze the content of fat and fatty acid composition in samples of M. biceps femoris of Istrian and Dalmatian dry-cured ham. Contents of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were analyzed. Fat content in Istrian dry-cured ham was 7.45 – 21.12%, whereas it was 9.49 – 21.29% in Dalmatian dry-cured ham. The fatty acid content of Istrian and Dalmatian dry-cured ham did not diff er; Istrian and Dalmatian dry-cured hams contain 39 - 41% SFA, 51 - 53% MUFA and 8% PUFA. The ratio of PUFA/SFA in Istrian and Dalmatian dry-cured ham is 0.20 (recommended PUFA/SFA > 0.4), while the ratio of n6/n3 was 15 – 17. According to recommendations, the ratio of n6/n3 in dry-cured hams is generally close to the upper allowable limit., Das Ziel dieser Untersuchung war, den Anteil vom Fett und die Zusammensetzung von Fettsäuren in Prosciutto in Mustern von M. biceps femoris in Prosciutto aus Istrien und Dalmatien zu analysieren. Analysiert wurde der Inhalt von gesättigten (SFA), monoungesättigten (MUFA) und polyungesätigten (PUFA) Fettsäuren. Der Fettanteil im Prosciutto aus Istrien war 7,45 - 21,12 %, im Prosciutto aus Dalmatien 9,49 – 21,29 %. Die Zusammensetzung von Fettsäuren im Prosciutto aus Istrien und aus Dalmatien zeigte keine Unterschiede: sie enthält 39 – 41 % SFA, 51 – 53 % MUFA und 8 % PUFA. Das Verhältnis von PUFA/SFA im Prosciutto aus Istrien und Dalmatien war 0,20 (Empfehlung PUFA/SFA > 0,4), das Verhältnis n6/n3 betrug 15-17. Das Verhältnis n6/n3 in Prosciutto, ist nach Empfehlung im allgemeinen nahe an der oberen genehmigten Grenze., L'obiettivo di questa ricerca era di analizzare la percentuale dei grassi e la composizione degli acidi grassi nei campioni M. biceps femoris del prosciutto istriano e dalmata. È stato analizzato il contenuto degli acidi saturi (SFA), acidi monoinsaturi (MUFA) e acidi polinsaturi (PUFA). La percentuale dei grassi nel prosciutto istriano era 7,45-21,12%, mentre nel prosciutto dalmata era 9,49-21,29 %. La composizione degli acidi grassi nel prosciutto istriano e dalmata non è diff erente; il prosciutto istriano e dalmata contengono 39- 41% SFA, 51-53% MUFA e 8% PUFA. La proporzione PUFA/SFA nel prosciutto istriano e dalmata era 0,20 (raccomandazione PUFA/SFA > 0,4), mentre la proporzione n6/n3 era 15-17. La proporzione n6/n3 nei prosciutti, secondo le raccomandazioni, in genere è vicina al limite superiore

Sažetak U ovom radu istražen je utjecaj dodatka kalijevog i natrijevog laktata na organoleptička svojstva i kvalitetu mariniranog svježeg mesa. Ispitivanja su provedena na mariniranom svinjskom vratu i lopatici. Provedene su bakteriološke, fi zikalno-kemijske analize i organoleptička ispitivanja. Dodatak laktata utjecao je na pH vrijednost, ukupan broj bakterija i organoleptička svojstva proizvoda, a nije utjecao na peroksidni broj te sastav masnih kiselina u uzorcima tijekom skladištenja. Dodatak laktata proizvodima od mariniranog mesa produžio im je rok uporabe, te je očuvao organoleptička svojstva proizvoda., The eff ect of added potassium and sodium lactate to organoleptic characteristics and sustainability of marinated fresh meat was researched in this paper. Researches were conducted on marinated pork neck and shoulder. Bacteriological, physical- chemical analyses and organoleptic researches were also conducted. Added lactates infl uenced the pH value, total bacterial count and organoleptic characteristics of the product, but they did not infl uence the peroxide number and the content of fatty acids in samples during storage. The addition of lactates to products made of marinated meat extends their shelf life and maintains organoleptic characteristics of the product., Zusammenfassung In dieser Arbeit wurde der Einfl uss von Pottasche- und Natriumlaktat auf organoleptische Eigenschaften des Erhaltungszustands des frisch marinierten Fleisches untersucht. Die Untersuchungen wurden auf frisch mariniertem Schweinehals und Vorderschinken vorgenommen. Es wurden bakteriologische, physisch-chemische Analysen und organoleptische Untersuchungen durchgeführt. Die Zufügung von Laktaten beeinfl usste den pH-Wert, gesamte Bakterienzahl und organoleptische Eigenschaften des Erzeugnisses, hatte jedoch keinen Einfl uss auf Peroxidnummer und Zusammensetzung der Fettsäuren in Fleischmustern während der Lagerung. Die Zufügung von Laktaten verlängerte den Erzeugnissen aus mariniertem Fleisch sowohl den Erhaltungszustand (Gültigkeitsdauer) als auch bewahrte sie organoleptische Eigenschaften des Erzeugnisses auf., Somario Quest’articolo focalizza l’infl usso dell’aggiunta di lattati di potassio e sodio sulle caratteristiche organolettiche e la sostenibilità della carne fresca marinata. Le ricerche sono state fatte sul collo di maiale e sulla spalla. Sono state fatte le analisi batteriologiche, fi sicochimiche, e gli esami organolettici. L’aggiunta di lattai aveva infl usso sul valore pH, il numero totale di batteri e le caratteristiche organolettiche del prodotto, e non aveva nessun infl usso sul numero perossido e la composizione di acidi grassi nei campioni durante l’immagazzinamento. L’aggiunta di lattati ai prodotti di carne marinata aveva prolungato la loro data di scadenza, ed ha anche conservato le loro caratteristiche organolettiche.