Czech Journal of Food Sciences, 2012 (vol. 30), issue 4
Effect of storage temperature on the quality of dry fermented sausage Poličan
Josef Kameník, Alena Saláková, Gabriela Bořilová, Zdeněk Pavlík, Eva Standarová, Ladislav Steinhauser
Czech J. Food Sci., 2012, 30(4):293-301 | DOI: 10.17221/284/2011-CJFS 
The influence of different storage temperatures (5°C and 15°C) on the quality of vacuum-packed dry fermented sausage Poličan was determined. The salami mixture, finished salamis (the maturing period of 30 days), and salamis stored for 30, 60, 90, and 120 days were analysed. The analyses performed (physical/chemical, sensory, microbiological) found no differences in sensory properties or basic physical/chemical and microbiological parameters in the products after storage under different temperature conditions for 120 days. When stored at 15°C, the total content of biogenic amines in samples was higher than that for samples stored at 5°C with statistical...
Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC
Jolanta Tomaszewska-Gras, Piotr Konieczny
Czech J. Food Sci., 2012, 30(4):302-308 | DOI: 10.17221/297/2011-CJFS
The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades on the thermal stability of the muscle proteins using differential scanning calorimetry (DSC) was examined. Various marinades were tested, composed mainly of NaCl as well as triphosphates and organic acids, self made marinades, and ready-to-use marinades used in industrial practice. As a result of the experiment conducted, it was found that all marinades used changed significantly the thermal stability of muscle proteins. The use of sodium chloride and...
Differences in the amino acid composition of the breast muscle of wild and farmed pheasants
Adam Brudnicki, Anna Kułakowska, Dominika Pietruszyńska, Małgorzata Łożyca-Kapłon, Jan Wach
Czech J. Food Sci., 2012, 30(4):309-313 | DOI: 10.17221/17/2011-CJFS
Numerous studies show the slaughter yield and also basic chemical composition of pheasant meat. The results reveal a higher biological value of the meat of pheasants which were fed naturally, in comparison to the meat of pheasants fed with commercial mixtures. In many countries, the pheasant is selected with the aim of producing high quality meat with very desirable nutritional values. There are only few publications on amino acid composition of pheasant meat. The knowledge of amino acid composition of pheasant meat can be used to determine its potential nutritional value. The amino acid compositions were compared of the meats of wild and farm pheasants....
Comparison of detection sensitivity of five microbial inhibition tests for the screening of aminoglycoside residues in fortified milk
Zuzana Sýkorová Goffová, Ivona Kožárová, Dionýz Máté, Slavomír Marcinčák, Zuzana Gondová, Drahomíra Sopková
Czech J. Food Sci., 2012, 30(4):314-320 | DOI: 10.17221/86/2011-CJFS
The assessment of detection sensitivity of five microbial inhibition tests (MITs), STAR (screening test for antibiotic residues) with the test strain Bacillus subtilis BGA, Delvotest® S P-NT, Total Antibiotics, Kalidos TB, and Kalidos MP with the test strain Bacillus stearothermophilus var. calidolactis to five aminoglycosides (AMGs), gentamicin, neomycin, streptomycin, kanamycin, and spectinomycin in fortified milk samples were studied. The sensitivity of MITs to AMGs was evaluated on the basis of experimental determination of detection limits (LODs) of MITs for AMGs. The LODs of these tests were compared...
Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017
Vedran SLAČANAC, Mirela LUČAN, Jovica HARDI, Vinko KRSTANOVIĆ, Daliborka KOCEVA KOMLENIĆ
Czech J. Food Sci., 2012, 30(4):321-329 | DOI: 10.17221/190/2011-CJFS
The influence of the honey addition on the fermentative activity of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 in soymilk was determined. Additionally, the inhibitory potential of honey-sweetened fermented soymilk against Listeria monocytogenes strain was examined. Two monofloral honey types were added to soymilk before the fermentation: dark-coloured chestnut honey and light-coloured acacia honey. On the basis of our previous studies on cow and goat milks, the basic hypothesis of this study was that the addition of honey could influence the growth of Bifidobacterium lactis and Bifidobacterium...
Bacteriocin activity of enterococci and presence of genes related to pathogenesis
Krina Trivedi, Radmila Sedmíková, Renáta Karpíšková
Czech J. Food Sci., 2012, 30(4):330-335 | DOI: 10.17221/181/2011-CJFS
In total 228 enterococci strains isolated from food were studied. Enterococcus faecalis, E. faecium, and E. casseliflavus were found to be the dominant strains while E. durans and E. mundtii were present in a smaller extent. Antimicrobial activity determined by double layer technique revealed that 150 (65.7%) strains showed antimicrobial activity against the individual tested pathogenic strains of Listeria monocytogenes, Staphylococcus aureus, and methicilin resistant S. aureus (MRSA). Cell-free neutralised supernatants (CFNS) were prepared from 150 potential bacteriocin producers....
Evaluation of immunore activity of wheat bread made from fermented wheat flour
Joanna Leszczyńska, Anna Diowksz, Agata Łącka, Katarzyna Wolska, Adrian Bartos
Czech J. Food Sci., 2012, 30(4):336-342 | DOI: 10.17221/137/2011-CJFS
Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker's yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and dough samples were analysed in terms of lactic acid fermentation and thermal processing. Their immunoreactivity was determined with ELISA method using both anti-gliadin antibodies from patients suffering from coeliac disease and rabbit anti-QQQPP peptide (main epitope of flour allergen) antibodies. Also, immunoreactivity was measured in the final products after simulated digestion. The obtained total effectiveness of the fermentation...
Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil
Etelka Dimić, Tamara Premović, Aleksandar Takači
Czech J. Food Sci., 2012, 30(4):343-350 | DOI: 10.17221/179/2011-CJFS
The effects of different contents of impurities and seed hulls in the raw material on the sensory characteristics, chemical quality, and oxidative stability of sunflower oil prepared by the procedure of cold pressing on a screw press were investigated. It was found that the presence of impurities (up to 10%) and hulls (up to 32%) had an adverse effect on the sensory and chemical characteristics of the oil. The adverse influence on the oils colour was also evidenced from the results of measuring their transparency, which ranged from 14.75% to 43.60%. The presence of impurities and seed hulls caused also a decrease in the oxidative stability of oils,...
Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils
Zuzana RÉBLOVÁ, Jakub FIŠNAR, Dana TICHOVSKÁ, Marek DOLEŽAL, Kristýna JOUDALOVÁ
Czech J. Food Sci., 2012, 30(4):351-357 | DOI: 10.17221/174/2011-CJFS
The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present a-tocopherol was tested during the heating of sunflower oil on a hot plate set at 120, 150, 180, 210, or 240°C, and during the heating of rapeseed, olive and soybean oils on a hot plate set at 180°C. In all the studied conditions, a-tocopherol was significantly protected only by gallic acid. This phenolic acid prolonged the half-life of a-tocopherol (calculated as the time needed for the a-tocopherol content to decrease to 50% of the original value) typically two- to four-fold. Hence the ability of phenolic acids to protect a-tocopherol...
PLS calibration to resolve overlapping peaks of lutein and zeaxanthin in vegetable samples by LC
David González-Gómez, Mercedes Lozano, Ana Maria Fernández-León, Maria Fernanda Fernández-León, Florentina Cañada-Cañada
Czech J. Food Sci., 2012, 30(4):358-363 | DOI: 10.17221/121/2011-CJFS
The chromatographic method in combination with a Partial Least Squares (type PLS-1) chemometric tool was developed to analyse simultaneously the carotenoid compounds, lutein and zeaxanthin. Both analytes appear together in the same chromatographic peak. Different calibration matrices were done using the absorbance spectra, obtained in the peak apex. The method was successfully applied to plant material such as cabbage, broccoli, red pepper, yellow pepper, and green pepper. The higher content of lutein was found in the green leafy vegetables such as broccoli and cabbage. On the other hand, zeaxanthin was only found in pepper, with the highest concentration...
Aqueous extraction of limonin from Citrus reticulate Blanco
Can Liu, Jing Liu, Yonghai Rong, Nvyong Liang, Long Rong
Czech J. Food Sci., 2012, 30(4):364-368 | DOI: 10.17221/108/2011-CJFS
The replacement of organic solutions in the extraction of limonin from citrus seeds with an alkaline solution was investigated. This method was based on the reversible conversion of limonin to limonoate A-ring lactone via ring-opening of D-ring lactone at different pH values. The extraction conditions, optimised using Taguchi experimental design, were as follows: pH 11, temperature 70°C, alkaline solution/seeds ratio 20:1 (v/w), ultrasonic power 800 W for 30 minutes. A yield of 7.5 mg/g (limonin/citrus seeds) of 98% pure limonin was obtained.
Chemical markers in the aroma profiles of South Moravian red wine distillates
Lukáš Veverka, Marcela Jelínková, Karel Hron, Josef Balík, Jan Stávek, Petr Barták
Czech J. Food Sci., 2012, 30(4):369-376 | DOI: 10.17221/208/2011-CJFS
HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Frankish, Merlot, Cabernet Moravia, Rubinet, Pinot Noir, Ariana, Alibernet, Laurot, Dornfelder, Blauer Portugieser, Agni, Neronet, Zweigeltrebe, Cabernet Sauvignon, and Domina. The grapes were all grown in the same vineyard in South Moravia, an important viticultural region in the south of the Czech Republic bordering Austria. The isometric log-ratio transformation was used to compute variances prior to statistical analysis, and a compositional biplot was...
Germination index as an indicator of malting potential
Helena Frančáková, Miriam Líšková, Tatiana Bojňanská, Ján Mareček
Czech J. Food Sci., 2012, 30(4):377-384 | DOI: 10.17221/314/2010-CJFS
The malting industry requires malt with a high extract yield, high levels of enzyme activity, and good modification to manufacture beer of excellent quality. The basic raw material for the beer production is the malting barley whose quality is of primary significance. Therefore, barley must be able to germinate vigorously and be post-harvest mature to meet these requirements. We find out to what extent barley physiological parameters influence the changes of malt technological parameters during post-harvest storage. The malt technological parameters investigated were the extract, relative extract at 45°C, Kolbach index, apparent final attenuation,...
Optimisation of antioxidant extraction from lemon balm (Melissa officinalis)
Miroslav Ondrejovič, Filip Kraic, Hana Benkovičová, Stanislav Šilhár
Czech J. Food Sci., 2012, 30(4):385-393 | DOI: 10.17221/436/2010-CJFS
The effects of the propan-2-ol proportion in the extraction solvent (PPES), solid to liquid ratio (SLR), and extraction temperature on the extraction yield of antioxidants measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and β-carotene-linoleic acid bleaching inhibition activity (BCLM) were evaluated. Secondly, total polyphenol and flavonoid contents were determined to find possible relations of these parameters with antioxidant activity. The optimal conditions for the extraction were determined using response surface methodology (RSM). The optimal conditions for the extraction of antioxidants measured by radical scavening...