Polytechnic "Marko Marulic” in Knin
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Bioterrorism
No full textBioterorizam se odnosi na uporabu bioloških agensa, poput bakterija, virusa ili toksina, s ciljem izazivanja straha, panike ili fizičke štete među civilnim stanovništvom. Ova praksa može uključivati namjerno širenje zaraznih bolesti, zagađenje hrane ili vode, ili upotrebu bioloških sredstava kao oružja u sukobima. Bioterorizam predstavlja ozbiljnu prijetnju globalnoj sigurnosti jer može rezultirati masovnim širenjem bolesti i smrtnim ishodima, dodatno destabilizirajući društva i ekonomije. Jedan od glavnih izazova bioterorizma je njegov potencijal za brzo i široko širenje bolesti, što može rezultirati ozbiljnim zdravstvenim krizama i ekonomskim posljedicama. Na primjer, bioteroristički napadi mogu izazvati paniku, utjecati na međunarodne odnose, ometati transport i trgovinu, kao i veoma skupo liječenje oboljelih. Organizacije kao što su Svjetska zdravstvena organizacija (SZO) kontinuirano prate i razvijaju strategije za suzbijanje bioterorističkih prijetnji, uključujući biološke nadzorne sustave i hitne planove odgovora. U tom kontekstu, međunarodna suradnja i razmjena informacija postaju ključna, jer biološke prijetnje često prelaze granice. S obzirom na sve veću dostupnost biotehnologije i istraživanja, postoji zabrinutost oko mogućnosti da bioteroristi efikasno koriste sofisticirane tehnike za razvoj ili modifikaciju patogena. Napredak u genetskom inženjeringu i biološkim znanostima može omogućiti teroristima da stvore nove, otpornije sojeve bolesti, čime se povećava rizik od bioterorističkih napada. Također, upotreba tzv. "sintetičke biologije" može potencijalno olakšati proizvodnju opasnih agenasa u laboratorijskim uvjetima. Zbog ovih čimbenika, bioterorizam je postao važna tema u području nacionalne sigurnosti, javnog zdravlja i međunarodnih odnosa. Vlade širom svijeta razvijaju strategije za prevenciju ovih prijetnji, što uključuje unaprjeđenje biosigurnosnih protokola, monitoring potencijalno opasnih patogena i jačanje kapaciteta zdravstvenih sustava. Prevencija i spremnost, uključujući obrazovanje javnosti i obuku hitnih službi, ključni su za smanjenje rizika i efikasni odgovor na moguće bioterorističke napade. To podrazumijeva ne samo razvoj planova za hitne slučajeve, već i povećanje svijesti među građanima o značaju biološke sigurnosti. Edukacija i vježbe simulacija mogu pomoći u pripremi zajednice da reagiraju efikasno i smireno u slučaju bioterorističkog incidenta, čime se može smanjiti potencijalna šteta i spasiti ljudski životi.Bioterrorism refers to the use of biological agents, such as bacteria, viruses or toxins, to cause fear, panic or physical harm among the civilian population. This practice may include the deliberate spread of infectious diseases, the contamination of food or water, or the use of biological agents as weapons in conflicts. Bioterrorism poses a serious threat to global security because it can result in massive disease outbreaks and deaths, further destabilizing societies and economies. One of the main challenges of bioterrorism is its potential for the rapid and widespread spread of disease, which can result in serious health crises and economic consequences. For example, bioterrorist attacks can cause panic, affect international relations, disrupt transport and trade, as well as very expensive treatment of patients. Organizations such as the World Health Organization (WHO) continuously monitor and develop strategies to counter bioterrorist threats, including biological surveillance systems and emergency response plans. International cooperation and information exchange become crucial in this context, as biological threats often cross borders. Given the increasing availability of biotechnology and research, there is concern about the possibility of bioterrorists effectively using sophisticated techniques to develop or modify pathogens. Advances in genetic engineering and the biological sciences may allow terrorists to create new, more resistant strains of disease, increasing the risk of bioterrorist attacks. Also, the use of the so-called "synthetic biology" can potentially facilitate the production of dangerous agents under laboratory conditions. Because of these factors, bioterrorism has become an important topic in the fields of national security, public health, and international relations. Governments around the world are developing strategies to prevent these threats, which include improving biosecurity protocols, monitoring potentially dangerous pathogens, and strengthening the capacity of health systems. Prevention and preparedness, including public education and training of emergency services, are key to reducing risk and responding effectively to potential bioterrorist attacks. This entails not only developing emergency plans, but also increasing awareness among citizens about the importance of biosecurity. Education and simulation exercises can help prepare communities to respond effectively and calmly in the event of a bioterrorist incident, thereby reducing potential damage and saving live
Oxidative status of Dalmatian pancetta
No full textS ciljem detaljnijeg utvrđivanja utjecaja načina soljenja i duljine zrenja na oksidativni status Dalmatinske pancete (DP) zaštićene oznakom zemljopisnog podrijetla, provedeno je istraživanje koje je obuhvatilo proizvodnju i analizu 100 uzoraka DP podijeljenih u pet grupa, svaka s različitim tretmanima soljenja i zrenja. Istraživanje je provedeno na način da je grupa A tretirana sa 5 % NaCl tijekom 6 dana soljenja te 84 dana zrenja, grupa B sa 7 % NaCl, uz isti period soljenja od 6 dana i zrenje od 84 dana, dok su u grupi C korišteni 5 % NaCl uz dulji period soljenja od 8 dana i kraće zrenje od 67 dana. Grupa D tretirana je s 7 % NaCl uz 8 dana soljenja te 67 dana zrenja. Na kraju procesa proizvodnje i zrenja, iz svake grupe odabrano je 5 uzoraka za detaljnu kemijsku analizu kako bi se odredili ključni parametri oksidacije lipida, uključujući lipidnu oksidaciju putem TBA testa, kao i peroksidni i kiselinski broj. Prosječne vrijednosti peroksidnog broja iznosile su 1,51 mekv O2/kg, dok je kiselinski broj iznosio 2,00 % oleinske kiseline, a TBA test je dao vrijednost od 0,34 mg malondialdehida (MDA) po kilogramu proizvoda. Također, izračunati su koeficijenti varijacije za pojedine parametre, i to 87,88 % za peroksidni broj, 29,67 % za kiselinski broj te 14,20 % za TBA test, što ukazuje na značajne varijacije među uzorcima unutar svake grupe. Utjecaj tretmana (dodana količina i produljenje faze soljenja te produljenje faze zrenja) na lipidni oksidativni status istraživane pancete nije utvrđen što upućuje na složenost biokemijskih procesa u tkivima pancete tijekom prerade kao i vjerojatni sinergijski utjecaj drugih tehnoloških čimbenika (kvaliteta sirovine, mikroklimatski uvjeti, drugi tehnološki postupci i sl.). Nadalje, utjecaj koncentracije soli na razinu hidrolize i oksidacije lipida se temelji na količini soli upotrebljene prilikom soljenja i duljini faze soljenja, a ne na stvarnoj količini soli u panceti, što zajedno s relativno malim brojem uzoraka po grupi, dovodi u pitanje donošenje relevantnih zaključaka. Međutim, rezultati ovog istraživanja mogu biti podloga za daljnja istraživanja o utjecaju različitih tehnoloških čimbenika na lipidni oksidativni status i sveukupnu kvalitetu Dalmatinske pancete.With the aim of determining in more detail the influence of the salting method and length of ripening on the oxidative status of Dalmatian pancetta (DP) protected by the designation of geographical origin, a study was conducted that included the production and analysis of 100 samples of DP divided into five groups, each with different salting and ripening treatments. The research was conducted in such a way that group A was treated with 5% NaCl during 6 days of salting and 84 days of ripening, group B with 7% NaCl, with the same period of salting of 6 days and ripening of 84 days, while in group C, 5 % NaCl with a longer salting period of 8 days and a shorter ripening of 67 days. Group D was treated with 7% NaCl with 8 days of salting and 67 days of ripening. At the end of the production and ripening process, 5 samples from each group were selected for detailed chemical analysis to determine key parameters of lipid oxidation, including lipid oxidation via the TBA assay and peroxide and acid number. The average value of the peroxide number was 1.51 meq O2/kg, while the acid number was 2.00% oleic acid, and the TBA test gave a value of 0.34 mg of malondialdehyde (MDA) per kilogram of product. Also, the coefficients of variation for individual parameters were calculated, namely 87.88% for the peroxide number, 29.67% for the acid number, and 14.20% for the TBA test, which indicates significant variations among the samples within each group. The effect of treatment (added amount and prolongation of the salting phase and prolongation of the ripening phase) on the lipid oxidative status of the investigated pancetta was not determined, which points to the complexity of the biochemical processes in the pancetta tissues during processing, as well as the probable synergistic influence of other technological factors (raw material quality, microclimatic conditions, other technological procedures, etc.). Furthermore, the influence of salt concentration on the level of lipid hydrolysis and oxidation is based on the amount of salt used during salting and the length of the salting phase, and not on the actual amount of salt in the pancetta, which, together with the relatively small number of samples per group, calls into question the relevant conclusions. However, the results of this research can be the basis for further research on the influence of various technological factors on the lipid oxidative status and the overall quality of Dalmatian pancetta
Advantages and disadvantages of virtual currencies
No full textVirtualne valute kao što su Bitcoin i Ethereum omogućavaju brze i jeftine transakcije širom svijeta bez potrebe za tradicionalnim financijskim posrednicima, čime se smanjuju troškovi i vrijeme obrade. Decentralizacija smanjuje rizik od centraliziranih prijetnji i korupcije. S druge strane, ove valute su izuzetno volatilne, što može dovesti do značajnih fluktuacija u njihovoj vrijednosti. Takođe, sigurnosni izazovi kao što su hakerski napadi i gubitak pristupa privatnim ključevima predstavljaju ozbiljne rizike. Regulativna nesigurnost i nejednakost u prihvaćanju također mogu otežati njihovu širu upotrebu i integraciju u tradicionalne ekonomske sisteme.Virtual currencies such as Bitcoin and Ethereum enable fast and inexpensive transactions worldwide without the need for traditional financial intermediaries, reducing costs and processing time. Decentralization minimizes the risk of centralized threats and corruption. On the other hand, these currencies are highly volatile, which can lead to significant fluctuations in their value. Additionally, security challenges such as hacking and the loss of access to private keys pose serious risks. Regulatory uncertainty and varying levels of acceptance can also complicate their broader use and integration into traditional economic systems
The specificites of external mechanisms of corporate manegment in large companias on the example of Podravka d.d.
No full textOvaj diplomski rad istražuje ključne aspekte korporativnog upravljanja u velikim poduzećima, s posebnim naglaskom na primjeru Podravka d.d. U uvodu se definiraju predmet istraživanja, ciljevi i hipoteze, te se opisuju metode istraživanja i izvori podataka koji će se koristiti. Prvi dio rada analizira sustave i teorije korporativnog upravljanja, proučavajući njihovu primjenu u kontekstu velikih poduzeća, uz poseban osvrt na relevantne aspekte prema knjizi autora Tipurića. Nadalje, istražuje se kako velika poduzeća odgovaraju zakonodavnim zahtjevima, posebice prema Zakonu o računovodstvu. Drugi dio rada usredotočuje se na interne mehanizme korporativnog upravljanja u velikim poduzećima, istražujući supranacionalnu regulativu, zakonodavni okvir u Republici Hrvatskoj, regulaciju tržišta kapitala te pitanja društvene odgovornosti. Kroz analizu studije slučaja na primjeru Podravka d.d., detaljno se analiziraju osnovni podaci o organizaciji, implementirani interni mehanizmi korporativnog upravljanja te se vrši ocjena uspješnosti primijenjenih strategija, koristeći različite financijske pokazatelje kao mjerila uspjeha. Ovim istraživanjem pružit će se dublje razumijevanje kompleksnosti korporativnog upravljanja u velikim poduzećima te će se istaknuti važnost prilagodljivosti i odgovornosti u postizanju uspješnih poslovnih rezultata.This master's thesis explores key aspects of corporate governance in large corporations, with a special focus on the case of Podravka d.d. The introduction defines the subject of research, objectives, and hypotheses, and describes the research methods and data sources to be used. The first part of the thesis analyzes corporate governance systems and theories, examining their application in the context of large corporations, with a particular focus on relevant aspectsaccording to the book by author Tipurić. Furthermore, it investigates how large corporations comply with legislative requirements, especially according to the Accounting Act. The second part of the thesis focuses on internal mechanisms of corporate governance in large corporations, exploring supranational regulation, the legislative framework in the Republic of Croatia, capital market regulation, and issues of corporate social responsibility. Through a case study analysis using the example of Podravka d.d., basic organizational data is examined, implemented internal mechanisms of corporate governance are analyzed, and the success of applied strategies is evaluated using various financial indicators as measures of success. This research will provide a deeper understanding of the complexity of corporate governance in large corporations and will highlight the importance of adaptability and responsibility in achieving successful business results
The European Union is a system and not a country
No full textEuropska unija je međuvladina i nadnacionalna organizacija 27 europskih država kojoj su ciljevi gospodarska i politička integracija europskoga kontinenta. Cilj ovog rada je pružiti dublje razumijevanje Europske unije (EU) kao jedinstvenog političkog i ekonomskog sustava, a ne tradicionalne države. Kroz detaljniju analizu povijesti, institucionalne strukture, političkih procesa i ekonomskih aspekata Europske unije , istraženo je kako se EU razvila i funkcionira kao složeni sustav koji nadilazi tradicionalne granice države. Fokusirajući se na ključne institucije poput Europskog parlamenta, Vijeća EU-a, Europske komisije i Europske središnje banke, kao i na političke politike poput ekonomske suradnje i gospodarskog jedinstva, pokazuje se uloga EUa u suvremenom svijetu. Kroz argumentirane analize i primjere, ističemo kako EU djeluje kao integrirani sustav koji osigurava mir, stabilnost i prosperitet unutar svojih granica, istovremeno poštujući raznolikost i suverenitet svojih članica. Ovaj rad potiče na promišljanje o budućnosti EU-a i njezinoj ulozi u globalnom kontekstu i naglašava važnost razumijevanja EU-a kao sustava u procesu oblikovanja budućnosti Europe.The European Union is an intergovernmental and supranational organization of 27 European countries with the goals of economic and political integration of the European continent. The aim of this paper is to provide a deeper understanding of the European Union (EU) as a unique political and economic system, rather than a traditional state. Through a detailed analysis of its history, institutional structure, political processes, and economic aspects, it explores how the EU has developed and functions as a complex system that transcends traditional state boundaries. Focusing on key institutions such as the European Parliament, the Council of the EU, the European Commission, and the European Central Bank, as well as political policies such as economic cooperation and economic unity, it demonstrates the role of the EU in the contemporary world. Through reasoned analysis and examples, it highlights how the EU operates as an integrated system that ensures peace, stability, and prosperity within its borders, while respecting the diversity and sovereignty of its members. This paper encourages reflection on the future of the EU and its role in the global context, emphasizing the importance of understanding the EU as a system in shaping the future of Europe
The role of social networks in human resources management on the example of DM (DROGERIE MARKT)
No full textUnazad par godina, društvene mreže su postale ključni alat u upravljanju ljudskim
potencijalima, pružajući organizacijama nove mogućnosti za unaprjeđenje poslovanja.
Ovaj diplomski rad će istražiti ulogu društvenih mreža u upravljanju ljudskim potencijalima
na primjeru tvrtke DM (Drogerie Markt). Analizirat će se kako društvene mreže, poput
Facebooka, Instagrama i bivšeg Twittera, mijenjaju način pribavljanja zaposlenika,
obrazovanja, komunikacije i brendiranja. Poseban naglasak stavlja se na utjecaj društvenih
mreža na oblikovanje strategija pribavljanja zaposlenika i kulturne promjene unutar
organizacije.
Kroz empirijsko istraživanje na primjeru DM-a, rad će prikazati konkretne načine na koje
društvene mreže doprinose poboljšanju poslovanja i upravljanju ljudskim potencijalima.
Zaključci rada trebali bi pokazati kako društvene mreže ne samo da poboljšavaju reputaciju i
prodaju organizacije, već i pomažu u održavanju njenog opstanka na konkurentnom tržištu.In recent years, social media has become a crucial tool in human resource management,
offering organizations new opportunities for business improvement.
This thesis investigates the role of social media in human resource management using the
example of the company DM (Drogerie Markt). It will analyze how social media platforms
such as Facebook, Instagram, and the former Twitter are changing the ways of recruitment,
education, communication, and branding. Special emphasis is placed on the impact of social
media on shaping recruitment strategies and cultural changes within the organization.
Through empirical research using DM as an example, the paper will illustrate concrete ways
in which social media contributes to business improvement and human resource management.
The conclusions of the thesis should demonstrate how social media not only enhances the
organization's reputation and sales but also helps sustain its survival in a competitive marke
European Union and the migrant crisis
No full textMigracije prema zemljama zapadne europe uglavnom su posljedica ratnih zbivanja, i želje za boljim životom. Nakon 1990. kreću migracije iz azijskih i afričkih zemalja te područja bivše Jugoslavije. Velikim priljevom stanovništva u Europu dolazi do promjena političkih stavova o useljavanju, mijenjaju se zakoni te se otežava ulazak, naseljavanje i zapošljavanje novog stanovništva. Pristupom Republike Hrvatske Europskoj Uniji, Hrvatska granica postaje ujedno i vanjska granica Europske unije, te je pritisak ilegalnih migranta sve veći. Priljevom ilegalnih migranta na hrvatskim granicama nastaju brojni problemi. U nastavku rada osvrnut ćemo se na sigurnost granica, utjecaj migrantske krize na Europsku uniju, te strategije upravljanja granicom. Prikazat ćemo zaključna razmatranja o provedenoj anketi.Migrations to the countries of Western Europe are mainly the result of war events and the desire for a better life. After 1990, migrations began from Asian and African countries and the territories of the former Yugoslavia. With a large influx of population into Europe, political attitudes towards immigration change, laws are altered, and it becomes more difficult for new populations to enter, settle, and find employment. With the accession of the Republic of Croatia to the European Union, the Croatian border also becomes the external border of the European Union, and the pressure of illegal migrants is increasing. The influx of illegal migrants at the Croatian borders creates numerous problems. In the following section, we will discuss border security, the impact of the migrant crisis on the European Union, and border management strategies. We will present concluding considerations based on the conducted survey
The use of figs in the production of energy bars
No full textTema ovog rada bila je upotreba smokve u izradi energetskih pločica. Zadnjih nekoliko godina otkriće u prehrambenoj industriji su upravo energetske pločice koje su privukle pozornost velike populacije ljudi zbog njihove pratktičnosti u konzumaciji. Stekle su popularnost zbog sve većeg interesa ljudi za brzim i jednostavnim a opet zdravim međuobrokom koji se može nazvati “zdravlje u pokretu” jer današnja populacija živi vrlo aktivnim i užurbani životom. Dobar izvor energije, vitamina, minerala i vlakana što doprinosi velikoj količini energije kod sportaša. Na tržištu su se pojavile razne vrste energetskih pločica koje bi po samom sastavu trebale biti zdrave i bez dodanih šećera, no naravno da nisu sve istog sastava niti istih nutritivnih vrijednosti pa je stoga najbitnije kod kupnje pročitati deklaraciju. Smokva je vrlo zdrava voćka koja ima svoj prirodni zaslađivač, bogata je kalcijem kalijem i magnezijem. Energetske pločice od smokava se najčešće ukomponiraju s orašastim plodovima i medom što im daje obogaćen okus i teksturu. Ovaj završni rad istražuje potencijal smokve kao ključnog sastojka u izradi energetskih pločica, analizirajući njen doprinos nutritivnoj vrijednosti kao i tehnološke aspekte njene integracije u proizvodni proces. Cilj je dati sveobuhvatan pregled mogućnosti koje smokva nudi u kontekstu razvoja zdravih i funkcionalnih prehrambenih proizvoda te ocijeniti njen potencijal u modernoj prehrambenoj industriji.The topic of this thesis was the use of figs in the production of energy bars. In the last few years, a discovery in the food industry has been exactly energy bars that have attracted the attention of a large population of people due to their practicality in consumption. They gained popularity due to the growing interest of people in a quick and simple yet healthy snack that can be called "health on the move" because today's population lives a very active and busy life. A good source of energy, vitamins, minerals and fiber, which contributes to a large amount of energy in athletes. Various types of energy bars have appeared on the market, which by their very composition should be healthy and without added sugar, but of course not all of them have the same composition or the same nutritional value, so it is most important to read the declaration when buying. The fig is a very healthy fruit that has its own natural sweetener, is rich in calcium, potassium and magnesium. Energy bars made of figs are most often combined with nuts and honey, which gives them an enriched taste and texture. This thesis explores the potential of figs as a key ingredient in the production of energy bars, analyzing its contribution to the nutritional value as well as the technological aspects of its integration into the production process. The goal is to give a comprehensive overview of the possibilities that the fig offers in the context of the development of healthy and functional food products, and to evaluate its potential in the modern food industry.56 pages, 22 graphical annexes, 15 bibliographic references, original in Croatian langu
Analysis of the nutrtional value of Dalmatian panceta - influence of the salting method and length of ripening
No full textS ciljem utvrđivanja utjecaja načina soljenja i duljine zrenja na nutritivni sastav i nutritivnu kvalitetu masti Dalmatinske pancete (DP) zaštićene oznakom zemljopisnog podrijetla, sukladno propisanoj specifikaciji proizvedeno je 100 DP podijeljenih u 5 grupa, koje su podvrgnute različitim tretmanima soljenja i različitim duljinama zrenja. Grupa A – 5 % NaCl na početnu masu sirovine, faza soljenja 6 dana, a faze zrenja 84 dana; grupa B – 7 % NaCl na početnu masu sirovine, faze soljenja 6 dana, a faza zrenja 84 dana; grupa C – 5 % NaCl na početnu masu sirovine, faza soljenja 8 dana; faze zrenja 67 dana; grupa D – 7 % NaCl na početnu masu sirovine, faza soljenja 8 dana; faza zrenja 67 dana; kontrolna grupa E – 6 % NaCl na početnu masu sirovine, faza soljenja 7 dana; faza zrenja 83 dana. Na kraju proizvodnog procesa uzeto je po 5 uzoraka iz svake grupe te je određen nutritivni sastav (udio vode, masti, energije, bjelančevina, ugljikohidrata, soli i natrija) i profil masnih kiselina (plinska koromatografija) po grupama. Analiza nutritivne vrijednosti i nutritivne kvalitete masti DP izvršena je na temelju sljedećih indeksa masnih kiselina (MK): omjer polinezasićene/zasićene MK, omjer omega-6/omega-3 MK, indeks aterogenosti (IA), indeks trombogenosti (IT) i indeks HH (omjer hipo- /hiperkolesterolemične MK). Nutritivna tablica 100 g DP sastoji se prosječno od: 22,88 g vode, 43,34 g masti od čega 18,35 g zasićenih MK, 22,54 g bjelančevina, 3,73 g NaCl, 1492,81 mg Na, 1,05 g ugljikohidrata, što energetski iznosi 2002,25 KJ, odnosno 483,67 kcal. Profil MK DP čini 48,89 % mononezasićenih od kojih 43,53 % omega-9 MK, 42,40 % zasićenih i 8,02 % polinezasićenih MK od kojih 7,63 % omega-6 i 0,40 % omega-3 MK. Značajno veći (P<0,001) udio NaCl utvrđen je samo u zreloj DP čija je faza soljenja trajala dulje, dok utjecaj povećanja količine soli nije utvrđen. Povećan udio soli u DP i produljenje faze zrenja značajno su utjecali na većinu pokazatelja, a osobito na profil MK i većinu indeksa masnih kiselina. Veći udio NaCl u zreloj DP povezan je s većim udjelima polinezasićenih i omega-6 MK (P<0,01) te manjim udjelima mononezasićenih (P<0,001), trans- (P<0,01) i omega-9 (P<0,001) MK. Produljenje faze zrenja značajno je utjecalo na povećanje udjela mononezasićenih (P<0,001) i smanjenje udjela omega-6 (P<0,01) MK u DP, dok utjecaj ovog tretmana na ostale grupe MK nije u potpunosti jasan. Povećanje udjela soli u zreloj DP značajno je utjecao na povećanje kvocijenta polinezasićene/zasićene MK, dok utjecaj duljine zrenja na ove indekse nije u potpunosti jasan. Povećanje udjela soli i produljenje zrenja značajno (P<0,001) su utjecali na povećanje kvocijenta omega- 6/omega-3 MK. Navedeni rezultati potvrđuju da se pažljivim manipuliranjem tehnoloških postupaka može uspješno utjecati na nutritivni sastav i nutritivnu kvalitetu masti DP, što daje poticaj znanstvenicima i proizvođačima za daljnja istraživanja.With the aim of determining the influence of the salting method and length of ripening on the nutritional composition and nutritional fat quality of Dalmatian pancetta (DP) with protected geographical indication, according to the prescribed specification, 100 DP divided into 5 equal groups were produced, which were subjected to different salting treatments and different lengths of ripening. Group A – 5 % NaCl kg-1 of raw belly, salting phase 6 days, ripening phase 84 days; group B – 7 % NaCl kg-1 of raw belly, salting phase 6 days, ripening phase 84 days; group C – 5 % NaCl kg-1 of raw belly, salting phase 8 days; ripening phase 67 days; group D – 7 % NaCl kg-1 of raw belly, salting phase 8 days; ripening phase 67 days; control group E – 6 % NaCl kg-1 of raw belly, salting phase 7 days; ripening phase 83 days. At the end of the production process, 5 samples from each group were taken, and the nutritional composition (proportion of water, fat, energy, protein, carbohydrates, salt and sodium) and fatty acid profile (gas chromatography) were determined. The analysis of the nutritional value and nutritional fat quality of DP was performed on the basis of the following indexes of fatty acid (FA): polyunsaturated/saturated FA ratio, omega-6/omega-3 FA ratio, index of atherogenicity (IA), index of thrombogenicity (IT) and HH index (ratio of hypo-/hypercholesterolemic FA). The nutritional table of 100 g DP consists on average of: water 22.88 g, fat 43.34 g of which 18.35 g saturated FA, protein 22.54 g, NaCl 3.73 g, Na 1492.81 mg, carbohydrates 1.05 g, which is 2002.25 KJ, i.e. 483.67 kcal. The FA profile of DP consists of monounsaturated 48.89 % of which omega-9 FA 43.53 %, saturated 42.40 % and polyunsaturated FA 8.02 % of which omega-6 7.63 % and omega-3 FA 0.40 %. A significantly higher (P<0.001) proportion of NaCl was determined only in mature DP whose salting phase lasted longer, while the influence of increasing the amount of salt was not determined. The increased proportion of salt in DP and the prolongation of the ripening phase had a significant impact on most indicators, especially on the FA profile and most fatty acid indexes. A higher proportion of NaCl in mature DP is associated with higher proportions of polyunsaturated and omega-6 FA (P<0.01), lower proportions of monounsaturated (P<0.001), trans- (P<0.01) and omega-9 (P < 0.001) FA. The prolongation of the ripening phase significantly increased the proportion of monounsaturated (P<0.001) and decreased the proportion of omega-6 (P<0.01) FA in DP, while the influence of this treatment on the other FA groups is not entirely clear. Higher proportion of salt in the mature DP significantly increased the quotient of polyunsaturated/saturated FA, while the influence of ripening length on these indices is not entirely clear. Increasing the proportion of salt and prolonging ripening significantly (P<0.001) increased the omega-6/omega-3 FA ratio. The above results confirm that the nutritional composition and nutritional fat quality of DP can be successfully influenced by careful manipulation of technological procedures, which gives scientists and producers an incentive for further research
Fig as a raw material in the production of jam
No full textOvaj rad sadržava opća svojstva smokve, njenih proizvoda te mogućnosti upotrebe u kulinarstvu. Smokva je važan izvor vlakana, vitamina i minerala. Zbog velikog udjela dijetalnih vlakana smokva je korisna za probavni sustav te organizmu doprinosi kalcij, magnezij i željezo. Visok sadržaj šećera te sladak okus smokvu ćini idealnom voćkom za pripravu džema. Kuhannje džema od smokve je idealan način da ovu bogatu nutritivnu namirnicu možemo konzumirati tijekom cijele godine. Smokva ima važno mjesto u raznim tradicijama i kuhinjama diljem cijelog svijeta.Džem od smokve ima veliki potencijal za širenje na tržištima koje cijene prirodne sastojke i kvalitetu.This work contains the general properties of the fig, its products and the possibilities of use in cooking. Figs are an important source of fiber, vitamins and minerals. Due to the large proportion of dietary fiber, figs are useful for the digestive system and contribute calcium, magnesium and iron to the body. The high sugar content and sweet taste make the fig an ideal fruit for making jam. Cooking fig jam is the ideal way to consume this rich nutrional food throughout the year. The fig has an important place in various traditions and cuisines around the world. Fig jam has great potential for expansion in markets that appreciate natural ingredients and quality