Marine fish species infested with Anisakidae larvae are reported in many fishing grounds. Besides the problems related to consumer’s health when the live larvae are ingested (anisakidosis) or to ...allergic problems caused by the larvae, the products excreted/secreted or released by the larvae are recognized as proteases, protease inhibitors or antioxidants, which can cause changes in fish muscle during storage. To study this problem, live larvae or a homogenate of larvae in water were added in controlled conditions to gelatin agar gels and minced fish muscle and stored at 20 or 5 °C for 7 days. A high activity in the gelatin agar gels was observed, whereas the inclusion of larvae or larvae homogenates in the muscle did not produce detrimental changes in texture, viscosity, color, or oxidation of fish muscle. The electrophoretic pattern of the extracted natural actomyosin presented fewer changes during storage in the larvae and larvae homogenate added lots than in the control lots. Nevertheless in naturally infested fish different parasite-host mechanisms might be involved. Parasitized fish has to be processed with treatments which kill the larvae to avoid consumers’ anisakidosis. However, as some of the Anisakis allergens are very stable to heat, patients allergic to Anisakis sp. have to be informed before ingesting parasitized fish or fish products.
Processing equipment which has been reported to be a source of pathogenic bacteria in the fish industry include conveyors, filleting machines, washing tanks, trimming tables, slicers, brining tanks, ...gutting machines including vacuum systems, and many others. Hygienic design of equipment is especially important for the fish industry because there are several aspects of fish processing that encourage bacterial spread and growth, of which the wet and humid environment is crucial. Some of the general hygienic design recommendations include open design, avoidance of hidden areas, hygienic sealing between different components, continuous removal of by-products, reduction of the number of different food contact surfaces, and drainability of equipment. Fish processing equipment has been much improved since 2000 in terms of the hygienic design, and nowadays the control of the environment is crucial.
The main areas studied until the 70s were fatigue and rest. Many tests for fatigue were examined, and studies failed to find their practical use. Fatigue grows according to the positive acceleration ...curve while recovery grows according to the negative acceleration curve. Different mechanisms are involved in intelligence test performance when subjects are fatigued and when rested. Contrary to the pharmacological, psychological stimulants increase performance without adverse effects on the organism. The differences in absenteeism between male and female workers are related to family duties. After the 70s, research was focused on shiftwork. Shiftwork is associated with imposed change in a worker's normal activity pattern. It brings about fatigue, negative moods, and impaired health, sleep, safety, and working capacity. The shiftwork tolerance is connected with introversion, neuroticism, morningness, control of behavioural arousal, and parameters of circadian rhythms. The most important predictors of shiftwork tolerance are dimensions of control of behavioural arousal and morningness, while the most important criterion is sleep quality.
The aim of this study was to determine the chemical composition of fresh and cold smoked rainbow trout fillets (Oncorhynchus mykiss) farmed in the Adriatic sea by measuring water, fat, protein, salt ...and ash content, fatty acid profile with an emphasis on eicosapentaenoic (EPA) and docosahexaenoic (DHA) fatty acids. Physical characteristics were determined by pH and color measurements. Analysis was performed on homogenized fish muscles without skin and bones. Determination of moisture, ash, fat and protein was conducted according to AOAC (1995). Determination of fatty acid content of previously prepared methyl esters (HRN EN ISO 5509, 2004) was conducted by gas chromatography according to HRN EN ISO 5508 (1999). Results showed that fresh rainbow trout farmed in the Adriatic sea is an excellent protein source (21.21%) but has slightly lower fat (5.21%) and omega-3 fatty acid content (12.52 %) compared to the results of other studies. Fat and omega-3 fatty acid content was not decreased by the process of cold smoking. Overall, fresh and smoked trout farmed in the Adriatic may be regarded as food high in nutritional value.Original Abstract: Cilj ovog rada bio je odredjivanje kemijskog sastava fileta svjeze 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 odredjivanjem boje. Analize su izvrsene na homogeniziranom misicju nakon odvajanja koze i kostiju. Odredjivanje udjela vode, pepela, ukupne kolicine masti i proteina izvrseno je prema referentnim metodama AOAC (1995). Za odredjivanje 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 istrazena svjeza pastrva uzgojena u moru odlican izvor proteina (21,21%) te da ima nesto nize vrijednosti udjela masti (5,21%) i omega-3 masnih kiselina (12,52 %) od rezultata drugih istrazivanja. Proces hladnog dimljenja ne uzrokuje gubitke na udjelu masti i omega-3 masnih kiselina. Fileti svjeze i dimljene kalifornijske pastrve uzgojene u Jadranskom moru mogu se smatrati namirnicama visoke prehrambene vrijednosti.
Sleep characteristics were examined in various phases of a forward rapidly rotating shift cycle in two groups of workers. In view of the fact that age is related to both sleep duration and the ...incidence of napping the relationships between sleep characteristics were analysed with age statistically held constant. The results showed that reduced sleep duration in one phase of the shift cycle (morning or night shift) was compensated by prolonged sleep in the following phase (afternoon shift and days off). Sleep was not prolonged equally for different workers; those sleeping shorter in the previous phase of the shift cycle prolonged their sleep more while those sleeping longer in the previous phase prolonged their sleep less. There was no relationship between the duration of the main sleep and the incidence of napping. The results are considered to be an additional argument in favour of the rapidly rotating shift system as compared to the permanent or slowly rotating shift systems.
In this study, a survey was carried out to determine the hygiene aspects of counter flow and parallel flow water chilling of poultry meat. Samples were taken in five sectors: in the sector subsequent ...to evisceration of the poultry, in the sector after water chilling, and in the sector after final washing. At the same time, the samples of water were taken from the pre-chilling sector and in the chilling sector. Bacterial detection of the inherence of various bacteria, their isolation, identification and determination was carried out. The results showed higher numbers of positive samples obtained from the section of water chilling in comparison to other sections, as well as a higher number of positive samples in the process of parallel flow water chilling in comparison to the results from counter flow chilling.PUBLICATION ABSTRACT
Growth rate of mussels (Mytilus galloprovincialis) depends on ecological factors but largely on the amount of food. Food must be of adequate composition and amount. Other responsible factors are ...temperature and salinity. Growth of mussels is increased if there is inflow of fresh water. Very low values of salinity have negative influence on growth. The growth of mussels in Budava and Rasa Bay (Croatia) is increase with an increase in sea temperature. The slowest growth was at the very lowest salinity values.Original Abstract: Najvazniji ekoloski cimbenik koji utjece na rast dagnji (Mytilus galloprovincialis) jest hrana koja mora biti odgovarajuceg sastava i u odgovarajucoj kolicini. Od ostalih cimenika vazni su temperatura i slanoca morske vode. Na rast dagnji vazan utjecaj ima i gustoca nasada. Rast dagnje brzi je u podrucjima gdje je stalni dotok slatke vode, ali znacajno snizen salinitet ima negativan utjecaj na rast. U radu je pracen rast dagnji u zaljevu Rasa i uvali Budava te je najveci rast dagnji zabiljezen u vrijeme najvisih vrijednosti temperature mora, a vrlo mali rast pri niskim vrijednostima saliniteta mora.
The aim was to examine the electrical characteristics of rainbow trout (Oncorhynchus mykiss) fillets subjected to different freezing methods. Resistance (R) and reactance (X) were measured in the ...range from 1 Hz to 1MHz on 100 samples and recorded data was analyzed by principal component analysis (PCA). Results of principal component analysis showed that the results of resistance and reactance measurements can be extracted into 3 principal components. Results of discriminant analysis showed that the use of principal components, physical and chemical measurements, it is possible to correctly classify 77% of samples. It was observed that the reactance measured at medium and high frequencies is sensitive to changes in the structure of trout fillets due to different freezing methods.Original Abstract: Cilj rada bio je ispitati elektricke karakteristike fileta kalifornijske pastrve (Oncorhynchus mykiss) podvrgnute razlicitim uvjetima smrzavanja. Ispitivanje je obuhvacalo mjerenje rezistencije (R) i reaktancije (X) u rasponu 1 Hz do 1MHz na 100 uzoraka te analizu izmjerenih vrijednosti pomocu metode glavnih komponenata. Rezultati metode glavnih komponenata pokazali su da se rezultati izmjera rezistencije odnosno reaktancije mogu ekstrahirati u 3 glavne komponente. Rezultati diskriminacijske analize pokazali su, da je koriUtenjem glavnih komponenata i fizikalno-kemijskih izmjera, moguce pravilno razlikovati 77% uzoraka. Utvrdilo se da je reaktancija pri srednjim i visokim frekvencijama osjetljiva na promjene u strukturi fileta pastrve koje nastaju uslijed razlicitih uvjeta smrzavanja.
Condition index is a factor that can show of some area for shellfish cultivation. Analysis of the condition index from various sites may show importance of these sites for cultivation and shellfish ...during the year. By monitoring the condition index it is possible to determine dynamic of meat amount change in time. Condition index depends on mussel spawning period, presence of food and changes of environmental factors (temperature, salinity, concentration of dissolved oxygen). The research of condition index was monitored in Budava and Rasa Bay (Croatia) at depth of 0.5 and 2.5 m. In summer months (July and August) when the sea water temperature and salinity were in optimum, the mussel condition index had maximum value. Value of the condition index is proportional with sea temperature and salinity. The condition index of mussels significantly changed over the year period, at different sites (Budava and Rasa Bay) and at different depth (0.5 and 2.5 m).Original Abstract: Indeks kondicije cimbenik je koji moze upozoriti na rentabilnost nekog podruc ja za uzgoj skoljkasa. Analizom indeksa kondicije skoljkasa na raznim lokalitetima dobiva se orijentacijska slika o vrijednosti tih lokaliteta za uzgoj i o njihovoj najpovoljnijoj konzumaciji tijekom godine. Pracenjem indeksa kondicije utvrdjuje se dinamika promjena kolicine mesa skoljkasa tijekom uzgoja. Velicina indeksa kondicije ovisi o sezoni mrijescenja dagnji, o kolicini odgovarajucih planktonskih vrsta za prehranu i o promjenama ekoloskih cimbenika sredine (temperatura i slanost morske vode te otopljenog kisika). U radu je indeks kondicije dagnji pracen u uvali Budava i u zaljevu Rasa na dubini mora od 0,5 i 2,5 m u razdoblju od veljace do rujna 2005. godine. Najveci indeks kondicije dagnje zabiljezen je u ljetnom razdoblju (srpanj i kolovoz) za spolnog mirovanja uz optimalne temperature i slanost morske vode. Indeks kondicije razlikovao se na lokalitetima u uvali Budava i u zaljevu Rasa, kao i na dubinama mora 0,5 i 2,5 m.
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