A5029786965- Meat and Animal Product Quality
- Protein Hydrolysis and Bioactive Peptides
- Ruminant Nutrition and Digestive Physiology
- Sensory Analysis and Statistical Methods
- Animal Diversity and Health Studies
- Milk Quality and Mastitis in Dairy Cows
- Animal Nutrition and Physiology
- Biochemical Analysis and Sensing Techniques
- Culinary Culture and Tourism
- Reproductive Physiology in Livestock
- Effects of Environmental Stressors on Livestock
- Food Industry and Aquatic Biology
- Fermentation and Sensory Analysis
- Human Health and Disease
- Probiotics and Fermented Foods
- Regional Development and Management Studies
- Nutrition, Genetics, and Disease
- Food Quality and Safety Studies
- Infant Nutrition and Health
- Genetic and phenotypic traits in livestock
- Olfactory and Sensory Function Studies
- Animal Behavior and Welfare Studies
- Hydrogen's biological and therapeutic effects
- Diet, Metabolism, and Disease
- Food Waste Reduction and Sustainability
University of Zagreb
2016-2024
The aim of this study was to determine quality parameters Croatian traditional meat products (TMPs) via the analysis their sensory and nutritive parameters, including physicochemical properties, fatty acid profile, mineral content, amino composition. Over 2020 2021, a diverse collection 242 dry-fermented sausages dry-cured TMPs from various rural households assessed. Sensory evaluations highlighted satisfactory qualities, with moderate salinity unique taste profile characterized by slight...
Glutamate is one of the most abundant amino acids in nature, accounting for up to 8-10% dietary proteins and peptides tissues. Only free form glutamate has taste-enhancing properties as a unique umami taste, when bound proteins, it tasteless with no taste. Fermentation, ageing, ripening heat cooking are typical natural processes protein hydrolysis during which released. The food industry commonly uses monosodium (MSG) amounts between 0.1 0.8% flavour enhancer. Since beginning 21st century,...
In addition to the production of albumin cheese, biogas and whey powder, has also been used as a raw material for alcoholic beverages. The aim this research was investigate potential using Istrian cheese in distillate. Three batches were produced small-scale plant. remaining after fermented Kluyveromyces marxianus subsp. 5 days then distilled. samples before fermentation, content total solids, protein, milk fat lactose determined. ethanol composition volatile compounds distillate all...
Crossbreeding of Holstein cattle with bulls other breeds has garnered increasing interest respect to efforts improve performance traits and decrease problems fertility health. Therefore, the objective this study was compare effects fatty acid synthase (FASN) gene on milk production composition Simmental first-generation × crossbred cows. A total 105 cows (72 33 Holstein) were genotyped using PCR-RFLP method their profiles analysed. The diplotype TW/AR had significantly higher fat content...
The optimal concentration of urea in cow's milk is known and often used to assess the balance energy protein diets. While goat (and sheep) it not controled nor defined. Main determinants formation are amount crude intake ratio betwwen proportion diet. Goat diet with excessive unbalanced cause excess nitrogenous substances rumen along release ammonia rise blood milk, which adversely affects production, coagulation propreties, environmental pollution reproductive capabilities goats. However,...
Milk urea concentration (MU) has been extensively studied and is often used to evaluate energy protein balance in dairy cattle diets, but not this extent goat diets. The aim of study was determine the relationship between MU crude content (CP) diet Alpine goats order reduce excessive nitrogen excretion from organism. For purpose, 72 were randomly divided into three equal groups (24 animals) fed a concentrate mix containing 14%, 16%, 18% CP, respectively. chemical composition milk samples...
The aim of this study is to provide an overview the specificities (milk characteristics, production process, ripening biochemistry, composition, and sensory properties) novelties world-famous traditional cheeses Eastern Mediterranean (EM). EM area remarkably heterogeneous (11 countries—Egypt, Israel, Lebanon, Syria, Türkiye, Cyprus, Greece, Albania, Montenegro, Bosnia Herzegovina, Croatia) in terms cheese production, but there are some common features that can be associated with which...
Lički Škripavac is a traditional Croatian cheese characterised by its soft and rubbery texture the squeaky sound attained during chewing. Traditionally, it can be produced using two different salting methods: dry of curd grains milk before coagulation. The aim this study was to determine effects method on chemical composition, yield, sensory properties cheese. Five batches were from 40 L raw cow milk. Milk divided into equal parts cheeses applying above-mentioned methods. Cheeses salted...
Dioxins, a group of persistent organic pollutants, are highly toxic, resistant to degradation, and primarily enter the environment through industrial processes. They include polychlorinated dibenzo-p-dioxins (PCDDs), dibenzofurans (PCDFs), dioxin-like biphenyls (DL-PCBs). Dioxins accumulate in fatty tissues animals humans due their lipophilic nature, posing significant health risks, including cancer, reproductive, developmental issues. Contaminated food, particularly from livestock...
Applied microbiology is one of the fundamental branches biotechnology, as it plays a role in production and isolation products obtained or used from microorganisms. The major microorganisms include microbial enzymes, biomass, metabolites compounds derived transformation. Large amounts enzymes are produced on an industrial scale, especially hydrolytic i.e., amylases, proteinases, lipases, cellulases, others. These various industries, but due to increasing environmental pollution need...
The generally accepted concept of the necessity producing safe foods has indirectly influenced decision to replace chemical preservatives with natural ones. Bacteriocins, and in particular those synthesized by lactic acid bacteria (LAB) food industry, are considered be their effective replacement. In controlling growth microbial pathogens and/or occurrence pathogenic food, permitted nisin pediocin, a significant antibacterial effect been shown for most LAB bacteriocins. However, use purified...
Starting from the assumption that climatic conditions determine quantity and quality of available forage on pastures which is largest source nutrients meal sheep reared in coastal island Croatia, aim this research was to seasonal variations milk production Pag Istrian during three consecutive years – lactations (2012 2014) with extremely hot weather conditions. Regular monthly milking controls (using AT4 method) included 30 flocks 19 sheep. In total, 29674 daily test records were collected...
The aim of this paper was to determine the sensory profiles and likeability two types traditional dry-cured meat products from four Croatian regions (Central Northern, Eastern, Western Southern Croatia). For purpose, 24 samples ham 26 bacon were evaluated by a trained panel 9 judges using quantitative descriptive analysis. It found that differed significantly in 12 13 22 traits, respectively. Nearly all traits between regions, with exception cross-section which only trait among regions....
The excess of protein and lack energy in the diet goats cause an nitrogen compounds rumen with release ammonia increase urea concentration blood milk, which adversely affects: production processing properties environmental pollution reproductive performance. aim present study was to determine effect short-term (30 days) changes meals view different content crude (CP) to: daily milk yield (DMY), (U) ratio between fat (F/P) milk. Preliminary research conducted on 72 Alpine goats, grouped into...
The aim of this study was to investigate the sensory profile semi-hard goat cheese preserved in an oil mixture (extra virgin olive from Mljet and refined sunflower oil; 50:50). Five batches were made, each batch divided into three groups: (i) ripening air (group 1—control group), (ii) after 10 days 2), (iii) 20 3). After 60 ripening, quantitative descriptive analysis (QDA) performed by six trained experts texture analyzed with a analyzer. correlations between scores analyzer results...