Czech Journal of Food Sciences, 2023 (vol. 41), issue 5
Ultra-high-pressure technology for preservation of fresh aquatic foods: A reviewReview
Jiakun Peng, Chune Liu, Kaikai Bai, Shaohua Xing, Feng Liu
Czech J. Food Sci., 2023, 41(5):313-322 | DOI: 10.17221/87/2023-CJFS 
Aquatic foods such as fish, shrimp, and shellfish are important human nutrient sources. However, aquatic foods spoil quickly during processing and storage due to spoilage bacteria and endogenous enzymes. Ultra-high-pressure (UHP) technology, as an advanced non-thermal treatment method, is an effective preservation technique for aquatic foods. The mechanism of UHP technology is to destroy non-covalent bonds by UHP, which leads to the change of cell membrane permeability and the destruction of high-level structure of proteins, making apoptosis and enzyme inactivation. The technology can effectively sterilise and preserve food's colour, taste and...
Investigate the mystery of Baijiu production region – Environmental factors for Luzhou (Sichuan, China)Review
Guo Qingyan, Tang Yurun, Zhao Fan, Liu Ying, Tian Lei, He Zongjun, Guan Tongwei
Czech J. Food Sci., 2023, 41(5):323-339 | DOI: 10.17221/72/2023-CJFS
With a long tradition of brewing history, Chinese strong-flavour Baijiu (SFB) developed prosperously in the southwest, especially in Luzhou, and has existed for more than 300 years building craftwork and brewing techniques. As a product of the distillation of fermented grains, its production involves many microbial communities. During this time, microbial communities within production have burgeoned and evolved throughout the development history, enhancing unique texture and flavour. Meanwhile, environmental factors are critical constituents in the production, which provide the optimal conditions for processing procedures and various microorganisms,...
Water activity of Czech dry-cured meat products: Influence of sampling point and sample preparation methodOriginal Paper
Filip Beòo*, Jan Kostlán, Jan Pivoòka, Václav Pohùnek, Rudolf ©evèík
Czech J. Food Sci., 2023, 41(5):340-347 | DOI: 10.17221/99/2023-CJFS
Water activity (aw) is a key factor influencing dry-cured meat products' safety. However, the standards for determining aw do not specify how the laboratory sample for self-analysis should be prepared and adjusted for determination in this type of food. This work aimed to verify whether the place of sampling and method of sample preparation of dry-cured meat products can influence the measured value of aw. For this purpose, samples of dry-cured heat-treated and fermented meat products were purchased from the local market. Samples before analysis were taken from the edges and centre of the...
Improving the nutritional quality of cereals and legumes by germinationOriginal Paper
Ayºe Seda ªenlik, Derya Alkan*
Czech J. Food Sci., 2023, 41(5):348-357 | DOI: 10.17221/44/2023-CJFS
Cereal and legume grains are germinated to improve their nutritional and sensory qualities. This study investigated the effect of germination on the physicochemical properties of some grains and legumes grown in Türkiye. At the end of the germination for 48 h and 96 h at 24 ± 1 °C, carbohydrate, protein, lipid, dietary fibre, dry matter, ash, total phenolic content, antioxidant capacity and colour analyses of the germinated grains were determined. The results indicated that the germination process increased the phenolic content of all samples. The legume seeds' 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity...
Refined approach to the evaluation of heat resistance applied to Enterobacteriaceae in cheese stretchingOriginal Paper
Irena Nìmeèková*, ©árka Tre¹lová, Eli¹ka Le¹ková
Czech J. Food Sci., 2023, 41(5):358-366 | DOI: 10.17221/83/2023-CJFS
Heat resistance of bacteria is a factor potentially limiting the production of safety foods. We focused on five Enterobacteriaceae strains related to cheese stretching and sub-pasteurisation experimental temperatures of 50–59 °C. Heat resistance was screened and obtained data were fitted to a classical log-linear model with D-values indicating highly heat-resistant strains used. For example in Klebsiella oxytoca S525, D(50)-value was 96.1 min and D(59)-value 5.1 min. In subsequent detailed measurements, the shape of inactivation curves was sigmoid with defined lag, log-linear and stationary...
Physical, mechanical, and antioxidant properties of alginate/pectin edible films with incorporated chokeberry and wild thyme extractsOriginal Paper
Svetla Maksimova Dyankova*, Ayten Osman Solak
Czech J. Food Sci., 2023, 41(5):367-374 | DOI: 10.17221/94/2023-CJFS
The purpose of the present study was to develop edible composite films based on sodium alginate and pectin with incorporated Aronia melanocarpa (Michx.) Elliot and Thymus serpyllum L. extracts. The influence of the extracts on the physicochemical, optical, mechanical, and antioxidant properties of the films was investigated. The addition of the extracts changed the colour parameters and significantly increased the barrier properties to UV and visible light. This effect is more pronounced in the film with chokeberry extract and is due to the anthocyanins contained in it (75.43 μg cyd eq·g–1, cyd eq – cyanidin...
The effect of different cooking methods on the antioxidant activity of wild Swiss chard (Beta vulgaris L. var. cicla)Original Paper
Yagmur Demirel Ozbek*, Ozlem Saral
Czech J. Food Sci., 2023, 41(5):375-381 | DOI: 10.17221/114/2023-CJFS
This study aimed to investigate the effects of different cooking methods (boiling for 5 min and 8 min, microwave cooking for 3.5 min and 6.5 min, and stir-fry for 5 min and 10 min) on wild chard's antioxidant activity and total phenolic content. It was determined that the total phenolic content [1 552.00 ± 299.82 mg GAE·(100 g)–1, GAE – gallic acid equivalents] increased in 3.5 min in the microwave [2 611.33 ± 311.76 mg GAE·(100 g)–1] and 5 min in stir-frying [2 434.33 ± 197.75 mg GAE·(100 g)–1]...
Quality characteristics and antioxidant activity of goat milk yoghurt fortified with Lycium ruthenicum Murr. fruitOriginal Paper
Kongyang Wu, Jiafei Huang, Panpan Bu, Hang Gao, Tongxiang Yang, Mingyan Shi, Jianming Han, Yilin Fan
Czech J. Food Sci., 2023, 41(5):382-392 | DOI: 10.17221/77/2023-CJFS
This study aimed to analyse the influence of adding Lycium ruthenicum Murr. fruit (LRF) on physicochemical, sensory characteristics and antioxidant capacity in goat milk yoghurt (GMY) during 21 days of refrigerated storage. Three different yoghurt formulations were processed using varying amounts of added LRF (1.0, 1.5, and 2.0%). LRF supplementation improved some of the physicochemical characteristics and sensory characteristics of GMY. With the increase of LRF addition, the pH of GMY showed a downward trend, and the titrated acidity showed an upward trend. The corresponding number of colonies in the storage period was higher than that...