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Abstract

Varroa mite, Varroa destructor is the most important ectoparasite of the honey bee, Apis mellifera worldwide, contributing to colony collapse. The development of alternative non-toxic methods against this pest is needed, as most of the wide-used acaricides in apiculture are banned in the European Union, which increase the risk of developing resistant mite populations against the remaining few products. In order to reveal biological basis of a new, semiochemical-based method, the aim of this study was to search for olfactory stimuli, used by female Varroa mites in orienting to drone brood for egglaying. Volatiles of uncapped drone brood were collected in situ, inside bee-hives, using either charcoal, or HayeSep® Q filters. Collections were analyzed by gas chromatograph linked to an electrotarsogram detector (GC-ETD), using the foreleg of female mite. Results showed that most components were present in collections trapped by any of these filters. However, some components appreared only in charcoal-, while others only in HayeSep® collections, respectively. Out of the large number of components, a few elicited electrophysiological responses. Structure elucidation of these active components are underways. Futher behavioral studies should reveal, which components play role in attraction of Varroa mites.

Open access
Biologia Futura
Authors:
Anna Gábor
,
Noémi Kaszás
,
Ádám Miklósi
,
Tamás Faragó
, and
Attila Andics

Background and aims

Conspecific individual recognition using vocal cues has been shown in a wide range of species but there is no published evidence that dogs are able to recognize their owner based on his/her voice alone (interspecific individual recognition).

Methods

In our test, dogs had to rely on vocal cues to find their hidden owner in a two-way choice task. From behind an opaque screen, both the owner and a control person uttered neutral speech (reading sentences from a receipt) before the dogs were allowed to make their choice. Correct choices were reinforced by food and by verbal praise.

Results

During the six-choice trials, dogs chose their owner’s voice significantly more often than the control person’s voice. There was no effect of learning throughout the trials, and dogs did not show side preference.

Discussion

Thus, dogs are able to discriminate interspecific voices, suggesting that they are able to identify their owner based on vocal cues alone. This experimental design allows exploration of the role of individual acoustic parameters (such as fundamental frequency) in voice discrimination.

Open access
Progress in Agricultural Engineering Sciences
Authors:
Anna Visy
,
Karina Ilona Hidas
,
József Surányi
,
Gábor Jónás
, and
László Friedrich

Abstract

Excessive consumption of salt causes many diseases, including high blood pressure and cardiovascular system disease. In most countries, salt intake is above the WHO guideline daily intake. In Hungary, the average salt intake is more than double the recommended value. Based on these, significant changes are needed in food technology and recipes. To avoid excessive salt intake Hungary has joined the European Union's community program for salt reduction.

The aim of this study was to compare the salt content in different areas of Mangalitsa ham during the dry salting, and compare the average salt content with the regulations of the Codex Alimentarius Hungaricus. The ham was dry salted with 10% by weight of the meat and placed in a controlled atmosphere storage room. The curing took 21 days. The NaCl uptake was measured with Mohr method. The ham was cut at 3 points Cushion (C), Fore Cushion (FC) and Butt End (BE). The salt content of BE was generally higher than the other two areas (C, FC). The differences can be explained by the difference in the thickness of the pieces of meat and fat. The average salt content of the different areas did not exceed the threshold limit in the Codex Alimentarius Hungaricus. At the beginning of the experiment, the salt content of each meat layer was very different, the absorbed salt was concentrated in the surface layer. Over time, as the ham lost a lot of water and due to the lack of outer salt, a significant increase in salt content began in the meat centrum. By day 80, the salt content of the meat centrum exceeded the salt content of both the fat and the surface layer.

Open access
Progress in Agricultural Engineering Sciences
Authors:
Anna Visy
,
Karina Ilona Hidas
,
Annamária Barkó
,
Lien Le Phuong Nguyen
,
László Friedrich
, and
Gábor Jónás

Abstract

Consuming enough protein is a very important part of a balanced and healthy diet. Complete proteins are those in which all essential amino acids are present. In meat products, like hams, many different reactions occur during ageing and storage. For example, the production of free amino acids or the production of biogenic amines is formed by decarboxylation. In this study, the presence of these amino acids and biogenic amines, as well as the quality properties of cured hams during curing and ageing, were investigated.

The meat samples were immersed into 100 g L−1 NaCl brine. The curing took 20 days, followed by smoking and ageing for 35 days (12 °C, 75% RH). The wet-cured ham samples were analysed for changes in NaCl concentration (at 3 parts: surface, core, bottom layer). Moreover, color, water activity, denaturation temperature and enthalpy (Differential Scanning Calorimetry), free amino acids (FAAs) and biogenic amines (BAs) were also evaluated.

Open access