UvodPravilna ishrana ima veliki značaj u kvalitetu života ljudi. Iz tog razloga, zbog svoje hranljive vrednosti, riblje meso zauzima značajno mesto u ishrani ljudi. Sve veći deo stanovništva i u našim krajevima uviđa da je ishrana ribom nužna potreba, da konzumiranje mesa ribe nije uzrok nijedne zoonoze i da je meso ribe manje opterećeno različitim aditivima koji se, u savremenoj proizvodnji, koriste u svinjarstvu i živinarstvu. Zbog svojih karakteristika, riblje meso je jedna od nutritivno najvrednijih namirnica. Ono što ribu, kao namirnicu, čini posebno privlačnom za potrošača, jeste, pored povoljnog sadržaja proteina, minerala i vitamina i to što je veoma bogat izvor esencijalnih masnih kiselina koje imaju ulogu u prevenciji brojnih oboljenja (Ćirković, 2002).Od osnovnih sastojaka mesa ribe, najviše varira količina masti, koja je različita kod različitih vrsta riba, a pokazuje značajna odstupanja i unutar iste vrste, što zavisi od sezone izlova, polnog ciklusa, ishrane, starosti i pola ribe. Masti ribe se razlikuju od masti sisara po odnosu zasićenih i nezasićenih masnih kiselina. U mastima ribe ima više mono-i polinezasićenih masnih kiselina nego u mastima sisara. Koefi cijenat svarljivosti masti (procenat masti ribe koji se može resorbovati u digestivnom traktu) sveže, zamrznute i dimljene ribe iznosi i do 91% (Baltić i Tadić, 2001), a energetska vrednost mesa ribe zavisi od količine masti (Vranić i dr., 2010 ).Sadržaj masti u mesu različitih vrsta riba kreće se od 0,5 do 22% (Tarr, 1954), pa je prema sadrža-ju masti izvršena podela riba na posne ribe, sa manje od 5% masti (oslić, škarpina, zubatac, iverak, smuđ, linjak, grgeč, štuka, pastrmka), polumasne ribe, sa 5-10% masti (sardela, bakalar, inćun, cipal, ugor, sitna bela riba, beli amur, tolstolobik, deverika, mrena, jesetra, klen) i masne ribe, sa više od 10% masti (papalina, skuša, haringa, losos, tuna, šaran, som), (Baltić i Teodorović, 1997). Prema Lambaši i dr. (2005), na osnovu sadržaja masti, izdvaja se još jedna kategorija riba, a to su visokomasne vrste riba, koje gomilaju mast u potkožno masno tkivo, gde spadaju jegulja, kečiga, tovljeni šaran. Riba se, takođe, na osnovu raspodele masti u telu, deli na plavu i belu. Plava riba deponuje masti u masnim ćelijama, po celom telu, a bela riba deponuje masti u jetri i, donekle, u trbušnoj šupljini. Udeo masti u mesu bele ribe je nizak i čini samo oko 1% (Ackman, 1980). Pregledni rad Preview paperPolinezasićene masne kiseline u mesu ribe i njihov značaj za zdravlje ljudi
The aim of this study was to examine the actual procedures with food in households and consumer attitudes about food waste. The survey was conducted in 83 households in Belgrade, Serbia. All participants were interviewed using a standardized questionnaire. The results obtained show that awareness of food waste is at a satisfactory level, but the actual situation is that food is discarded in large quantities, even though people are aware of what a global problem this is. Large contradictions were observed among the respondents’ answers in this study. Respondents who stated that they never discard food, in further responses, declared they throw away significant amounts of food for various reasons (too long storage, overconsumption, improper preparation, etc.). We conclude that people are either unaware of how much food they discard, or they do not want to admit it to themselves. However, participants largely have a sense of guilt about discarding food. This indicates consumer awareness of food waste, and is an encouraging sign that further education could be effective in consumers taking into account their food waste habits, starting from procurement planning, through storage and preparation.
UvodZnačaj mesa u ishrani ljudi je dobro poznat i smatra se da je meso nezamenljiva i najkvalitetnija komponenta pravilne i dobro izbalansirane ishrane (Biesalski, 2005). Goveđe meso odlikuje izuzetna nutritivna vrednost, koja ga izdvaja u odnosu na druge vrste mesa i čini veoma cenjenom hranom (Petrović i dr., 2002). Meso goveda je dragocen izvor proteina visoke biološke vrednosti, vitamina B12 i drugih vitamina B kompleksa, kao i mineralnih materija, posebno magnezijuma, gvožđa, cinka, fosfora, kalijuma i selena.Krto goveđe meso sadrži oko 23% proteina, 2,8% masti, 73% vode i 1,2% mineralnih materija, a energetska vrednost mu je 494 KJ (116 kcal) na 100 g (Williams, 2007). Brojni faktori, kao što su rasa, pol, starost, ishrana, način proizvodnje i dr., utiču na variranja u hemijskom sastavu goveđeg mesa.Potrošnja mesa u svetu beleži blagu tendenciju rasta i trenutno je svetski prosek oko 43 kg po stanovniku, za 2012. godinu, pri čemu je ona značajno veća u razvijenim zemljama, gde iznosi 79 kg, dok je u zemljama u razvoju 33,1 kg. Najčešće konzumirano meso u svetu je svinjsko meso, koje čini preko 36% ukupne potrošnje mesa, slede živinsko meso, sa 33% i goveđe meso, sa učešćem od 24% u ukupnoj potrošnji mesa (Anonym, 2011c).Kupovna moć potrošača je ključna determinanta nivoa potrošnje mesa po stanovniku. Ovo, posebno dolazi do izražaja kod goveđeg mesa čija je cena, generalno, veća od cene drugih vrsta mesa. Niska konkurentnost goveđeg mesa je uslovljena, pre svega, dugim proizvodnim ciklusom i većim utroškom hrane za kilogram prirasta. Nedavni porast potrošnje goveđeg mesa u azijskim zemljama, koje beleže jak ekonomski rast, potvrđuje značaj ovog ekonomskog kriterijuma. Sa druge strane, na nivo potrošnje goveđeg mesa značajan uticaj imaju religijski faktor, zdravstveni aspekti, pojava novih i ponovljenih zoonoznih bolesti, sve razvijenija svest potrošača o zaštiti životne sredine i dobrobiti životinja, kao i veća Pregledni rad Preview paperAnaliza obima proizvodnje goveđeg mesa u Srbiji od 1985. do 2011. godine
Athiology of some health disorders and diseases, such as obesity, cardio vascular diseases, diabetes and malignant diseases, can be linked to unbalanced diet started from the earliest days of life. For that reasons, it is very important to adopt proper diet patterns from the earliest days of life. There are few factors infl uencing choice of food. Food fl avoure is one among them. Understanding mechanisms, which later make infl uence how to accept or reject some food in children, in intrauterine development phase, and after birth period, is of vital signifi cance when we create healthy habbits for children and adult diets. FACTORS THAT INFLUENCE CHOICE OF FOODResearch actually shows tendency to specifi c type of food, more acurate fl avour of food what can be congenital or acquired. It is concluded that tendency for sweet fl avour, just like repulse toward bitter and sour fl avour, exists from the child birth. However, particular tendencies or repulse against some type of food fl avour, are cosequences of experience from the earliest age in the life, and later develops additionaly as cosequences of different attitudes, convictions and expectations (Павлићевић and all., 2014). We can not make infl uence on acquired tendency, in a way to create healthy habbits in children diet. However, acquired tendency to some food is something that parents can make infl uence in a way to create healthy habbits in childrens, and in some point of view it is parent duty.Key impuls for food consumption is hunger, but type of food we choose, is not defi ned exclusively by physiological or nutritive requirements. Some of the factors for food selection in our diet are:• biological factors (hunger, appetite, fl avour), • economical factors (price, availability), • physical factors (art of cooking, time for food preparation), • social factors (culture, tradition, family, age, society),
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