Cortisol, which is produced in the adrenal glands, is an endogenous glucocorticoid hormone that delivers its hormonal message to cells by acting on glucocorticoid receptors. It is one of the main stress hormones responsible for stress responses in animals and humans, and its overproduction is characteristic of certain diseases. While acute stress disorder can be evaluated by means of measuring the cortisol concentration in blood and urine, chronic stress disorder can be detected by monitoring the cortisol concentration in fur or hair. Hair collection is simple, inexpensive and non-invasive, and can be performed easily and rapidly; thus, it appears to be a suitable method for determining the level of stress in dogs from shelters, abused dogs or dogs involved in different types of animal interactions. Since it is a relatively new method, monitoring cortisol in hair or fur requires further research in order to definitively prove its efficacy, and possibly to determine reference range values for different breeds of dogs.

The effect of glazing and storage temperature on lipid oxidation and sensory properties of mackerel fillets was evaluated. A total of 288 fillets were stored for 6 months under stable temperature of -18 °C and unstable temperature, which involved six temperature fluctuation cycles from -18 to -5 °C each month. Glaze determination, chemical composition, thiobarbituric acid reactive substances examination and sensory evaluation of fillets were performed. Glazing and stable temperature conditions slowed down lipid oxidation in fillets compared to unglazed samples and samples stored under unstable freezing conditions. The thiobarbituric acid reactive substances increased slowly in glazed samples and a positive effect of stable conditions was found after two months and became obvious from the fifth month of storage. Sensory scores included evaluation of taste, aroma, texture, juiciness, and appearance corresponded to chemical results. Glazed fillets had the best scores in sensory evaluation and can be recommended for consumption; on the other hand, unglazed fillets stored under unstable temperature could not be consumed because of rancidity. This is the first similar study in mackerel when unstable temperature conditions are considered as a factor increasing lipid oxidation. Prevention of temperature fluctuation during storage is important to keep the quality of the frozen fillets. Lipid oxidation, sensory properties, thiobarbituric acid reactive substancesAlthough freezing is an effective method of preserving foods, some deterioration in frozen food quality occurs during storage. The extent of quality loss depends on many factors, including the rate of freezing and thawing, storage temperature, temperature fluctuation, transportation, retail display and consumption (Boonsumrej et al. 2007). In this circumstance, factors such as mild temperature abuse or storing foods at very low temperatures may have varying effects on the quality, depending on the product.In fatty species of fish such as herring (Clupeidae), anchovy (Engraulidae), mackerel (Scombridae), and salmon (Salmonidae), the most serious cause of deterioration is oxidation. Fish lipids contain high levels of polyunsaturated fatty acids, which are susceptible to attack by molecular oxygen, when lipid oxidation typically results in formation of aldehydes, alkyl radicals and semialdehydes (Chen et al. 2008). The chemical tests for detecting oxidation and quantifying the extent of oxidation are based upon these changes. Thus, malondialdehyde (MDA), a major degradation product of lipid oxidation is used as a marker for assessing the extent of lipid oxidation and the most frequently method used for MDA determination is estimation of thiobarbituric acid reactive substances (TBARS) (Cordis et al. 1995). However, TBARS values go up during the initial phase of propagation stage and down in the termination stage of oxidation, the lipid oxidation leads also to objectionable changes of flavours, therefore sensory tests provided useful information related to qua...

The effect of feeding common balm (Melissa officinalis L.) and combination of yarrow (Achillea millefolium L.) and common hawthorn (Crataegus oxyacantha L.) on sensory properties and oxidative stability (2-thiobarbituric method -TBA) of chilled and frozen chicken meat was investigated. The experiment was carried out on 90 one-day-old broiler chicks (ROSS 308) divided into three groups and fed for 41 days, as follows: control (C) with basal diet without supplementation, the second group (LB) with basal diet supplemented with ground common balm 20 g . kg-1 , and the third group (YH) with basal diet supplemented with ground yarrow 20 g . kg-1 and hawthorn 10 g . kg -1 . Supplementation with common balm, and especially with combination of yarrow and hawthorn, caused the significant reduction in lipid oxidation processes in chicken meat during chilling and freezing storage. In experimental groups (LB, YH) stored chilled or frozen significant lower amounts of TBA reactive products were found compared with control group (P<0.05). Thigh meat was more susceptible to lipid oxidation compared with breast meat. In addition, diets supplemented with plants had a positive effect on sensory quality of fresh or frozen (12 month) meat. On the other hand, organoleptic properties of breast muscles were not influenced by supplementation.

Frozen fillets (n = 288) of Alaska pollack (Theragra chalcogramma) were used to evaluate the effect of glaze on lipid oxidation and microbiological indicators during 6 months of freezing storage under stable (−18 °C) and unstable temperature (varying from −5 to −18 °C) conditions. The amount of glaze, moisture, fat and protein content were measured. Despite the low fat content in Alaska pollack, a positive effect of glazing and stable freezing conditions of storage on the range of oxidative changes of lipids expressed as thiobarbituric acid reactive substances was found. Total counts of viable cells slightly rose before the end of the storage period in both groups with commercially glazed fish. The average counts of psychrotrophs in each group () were at the same level, ranging from 9.1 ×103 CFU·g -1 to 1.1 × 10 4 CFU·g -1. According to the microbiological results fillets stored under unstable conditions were considered to be acceptable, but sensory evaluation showed that at the end of frozen storage they could not be consumed because of rancidity. Based on our results, glaze application ranged from 10 to 15% guarantee of final quality, however, prevention of temperature fluctuation during storage is important to keep the quality of the frozen fillets. This is the first similar study in Alaska pollack. Fish fillets, glazing, frozen storage, lipid oxidation, temperature fluctuationOne of the main requirements in food industry is to improve the conservation technologies of perishable foods to reach a final product with optimal quality (Chevalier et al. 2000). Freezing followed by cold storage is an efficient method of preservation; however, final quality depends on the initial conditions of foodstuff as well as other factors during freezing, cold storage, and distribution (Johnston et al. 1994). The application of a layer of ice to the surface of frozen products by spraying, brushing on water or by dipping, is widely used to protect the product from the effects of dehydration and oxidation during cold storage. The ice layer sublimes instead of the fish below and it also excludes air from the surface of the fish and thereby reduces the rate of oxidation (Bogh-Sorensen 2002). Good glazing practice can be beneficial, particularly when other aspects of storage and transport are far from ideal, but poor glazing involving partial thawing of the fish and slow refreezing in cold storage may do more harm than good (Johnston et al. 1994).Although freezing is an effective method of preserving foods, some deterioration in frozen food quality occurs during storage. The extent of quality loss depends on many factors, including the rate of freezing and thawing, storage temperature, temperature fluctuation, transportation, retail display and consumption (Bogh-Sorensen 2002). In fatty species such as herring (Clupeidae), anchovy (Engraulidae), mackerel (Scombridae) and salmon (Salmonidae) the most serious cause of deterioration is oxidation. Despite this fact, also lean fish from Gadidae family are sensitive to lipid oxida...

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Long-term tethering of dogs, or their keeping under unsuitable conditions can result in issues related to changes in their behavior as they may not satisfy their basic needs of life. These needs are discussed in this paper, along with cases when dogs unnecessarily have to endure cruelty and pain. The unavoidable tethering of a dog must not cause trauma and must be arranged in a way that it guarantees physical comfort. Failure to meet the basic needs of an animal may result in manifestation of fear and subsequent aggressiveness. Owners of animals are responsible for their life and health, and their obligations include eliminating the possibility of them hurting themselves or other beings. The relevant adopted legislative provisions should provide protection to animals and be enforceable, which currently appears rather difficult. Controlling and observation of the legislative provisions related to the tethering of dogs raises some difficulties for animal protection inspectors. It is necessary to focus on the specificities of keeping conditions of various dog breeds and on their individual features. Based on research and the relevant Slovak legislative provisions, this paper discusses various views on the practice of tethering dogs from the point of view of public safety and the ethical consequences of permanent dog tethering. Data on dog tethering in Slovakia were evaluated based on a survey and Slovak legal rules governing this issue were analyzed along with various views of public safety and the ethical consequences of permanent dog tethering.

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