Czech Journal of Food Sciences - Latest articles
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The effect of soya curd substitution for milk on physical and sensory properties of vanilla gelato product
Hega Bintang Pratama Putra, Anang Muhammad Legowo, Ahmad Ni'matullah Al-Baarri, Siti Susanti
Czech J. Food Sci., 2025, 43(3):187-193 | DOI: 10.17221/209/2024-CJFS 
The investigation was aimed to evaluate the physical (total solids, melting rate, viscosity, and overrun) and sensory properties of vanilla gelato (VG) made by substituting soya curd (SC) for milk. Samples were VG without SC (F0) and with SC, i.e. 25% (F1), 50% (F2), and 75% (F3). Each sample criterion consisted of 5 repetitions (n = 20). Results showed that F3 possessed the lowest total solids, viscosity, and overrun while its melting rate was the highest among other SC substitution levels (P < 0.05). The sensory test delineated that F3 had a less soft texture, although...
Decontamination of Aspergillus parasiticus in rice by dielectric barrier discharge cold plasma: Variable effects and mechanism of degradation
Zhu Shuo, Yan Zhongjun, Shanshan Shi, Ai Zhi, Chenghong Wang, Fei Shen
Czech J. Food Sci., 2025, 43(3):226-234 | DOI: 10.17221/153/2024-CJFS
Rice is prone to be contaminated with spoilage or toxigenic fungi during harvest, storage and processing, with Aspergillus species being the most frequent. It is crucial to develop effective sterilisation technologies for mycotoxin prevention and food safety. In this study, sterilised rice infected by Aspergillus parasiticus strain was treated by dielectric barrier discharge (DBD) cold plasma. Various parameters, including moisture content, oxygen content, treatment time and voltage were tested. Furthermore, sterilisation mechanism of Aspergillus parasiticus by cold plasma was also explored. Results indicated that decontamination...
Crystallinity of starch, food composition, and digestibility of starch
Ev¾en ©árka, Petra Smrèková, Marcela Sluková
Czech J. Food Sci., 2025, 43(2):90-104 | DOI: 10.17221/33/2025-CJFS
Starch granules in their native state are insoluble and semi-crystalline. There are three forms of starch/amylopectin in nature: A, B, and C: in cereals (A), tubers and high amylose starches (B), and some varieties of peas and beans (C). Crystallinity and rate of starch hydrolysis depend on the plant species and growing conditions. The changes during food preparation include gelatinisation, the formation of amylose-lipids and amylose-protein complexes, and resistant starch (RS) origin. They are accompanied by changes from crystal to amorphous form and vice versa. Starch in human food is mostly rapidly or slowly digestible. Rapidly digestible...
Probiotic lactic acid bacteria in biotechnology and the food industry: A review
Damla Avci, Simona Gillarová, Svatopluk Henke, Zdenìk Bubník, Marcela Sluková
Czech J. Food Sci., 2025, 43(2):75-89 | DOI: 10.17221/17/2025-CJFS
This review explores the diverse applications and health benefits of probiotic lactic acid bacteria (LAB) through biotechnological applications in the food industry. While all LAB are indispensable for the production of fermented foods thanks to their ability to produce lactic acid and bacteriocins that act as natural preservatives, specific strains of probiotic LAB offer targeted health benefits. In addition to general benefits of LAB, probiotic strains significantly enhance gut microbiota, enhance human immunity, and exhibit antimicrobial properties. This review also delves into the mechanisms of action of probiotic LAB, focusing on adhesion, colonisation,...
Isolation, characterisation and technological properties of raw donkey's milk isolate, Lacticaseibacillus paracasei, compared to raw goat's and cow's milk isolates
Gabriela Greifová, Eva Drobná, Petra Olejníková, Gabriel Greif, Mária Greifová
Czech J. Food Sci., 2025, 43(2):118-128 | DOI: 10.17221/202/2024-CJFS
Donkey milk is a very promising matrix for the isolation of new potential starter cultures with probiotic properties. We isolated, identified, and compared the technological properties of the donkey milk isolate D23 with those of goat milk isolates G15 and G17 and bovine milk isolates C3 and C9. All isolates were identified as Lacticaseibacillus paracasei using matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF-MS) and polymerase chain reaction (PCR) assays (determination of species-specific DNA fragments). Like the bovine and goat isolates, the donkey milk isolate D23 was able to grow in De Man–Rogosa–Sharpe...
Kinetic analysis of growth of Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 in algae-based medium
Ivo Ganchev
Czech J. Food Sci., 2025, 43(2):140-151 | DOI: 10.17221/175/2024-CJFS
An unstructured mathematical model is proposed to describe the fermentation kinetics of growth, lactic acid production, pH and sugar consumption by Lactobacillus delbrueckii subsp. bulgaricus WDCM 00102 (National Bank for Industrial Microorganisms and Cell Cultures, Sofia, Bulgaria) as a function of the buffering capacity and initial dry matter concentration of pretreated biomass of Spirulina platensis (Arthrospira platensis) ('Simbiotex' Ltd., Sofia, Bulgaria) in the culture media. Initially the experimental data of L. delbrueckii subsp. bulgaricus WDCM 00102 fermentations in algae-based media with different buffering...
Comparison of the lipid content and fatty acid composition of two hulled oats and their hull with naked and dehulled oats varieties
Kshitiz Pokhrel, Lenka Kouøimská, Novel Kishor Bhujel, Rasmita Parajuli, Matìj Bo¾ik
Czech J. Food Sci., 2025, 43(2):152-159 | DOI: 10.17221/172/2024-CJFS
Oat (Avena sativa Linnaeus) has distinctive multifunctional characteristics and nutritional profile, as well as a large amount of oat-processing by-product comprises hulls, which contain lipids and other nutrients. In this study, the lipid content and fatty acid (FA) profiles of six naked oat varieties (Kamil, Marco Polo, Oliver, Patrik, Santini, and Saul), two hulled oat varieties (Atego and Korok), and their dehulled grains and hulls were analysed. The findings of the study demonstrated that the lipid content varied from 4.14 g·100 g–1 dry matter (DM) (Santini) to 6.68 g·100 g–1 DM (Kamil) in naked...
Technological and nutritional aspects of fresh purslane (Portulaca oleracea L.) in ice cream production
Engin Gündoğdu, Fatma Hezer
Czech J. Food Sci., 2025, 43(2):129-139 | DOI: 10.17221/93/2024-CJFS
Purslane (Portulaca oleracea L.) is rich in ω-3 fatty acids, antioxidants, and minerals, and has notable neuroprotective, anti-inflammatory, antimicrobial, antidiabetic, antioxidant, anticancer, and antihypertensive properties. This research evaluated the effect of fresh purslane (FP) on the physicochemical and nutritional properties of ice cream, including α-linolenic acid (ALA; 18 : 3; ω-3), mineral content, and antioxidant properties, along with sensory characteristics. FP was added at 0, 5, 10, and 15% (w/w) levels. The addition of FP significantly increased the iron (Fe), calcium (Ca), copper (Cu), sodium...
Biocontamination in the dairy industry: The effect of raw milk conditioning film on the adhesion of Escherichia coli
Zakariyae El hafa, Ikhlas Hani Chennoufi, Hafida Zahir, Mostafa El louali, Hassan Latrache
Czech J. Food Sci., 2025, 43(2):112-117 | DOI: 10.17221/91/2024-CJFS
Conditioning films on surfaces employed in the dairy industry serve as the precursors to the formation of pathogenic biofilms that impact product quality and consumer safety. Conditioning films have been studied from several aspects. However, there has been no study that evaluated the effect of raw milk conditioning film on the adhesion of Escherichia coli. This study investigated the adhesion of E. coli on glass and stainless-steel surfaces conditioned with raw milk and explored the surface properties potentially influencing this adhesion using the contact angle method. The results showed that after treating surfaces with raw milk, the...
Studies on some engineering properties of breadfruit (Artocarpus altilis) starch flour
Waliu Adewale Adebayo, Mercy Oluwakemi Ademiju, Dahunsi Olamide Fajobi
Czech J. Food Sci., 2025, 43(2):105-111 | DOI: 10.17221/40/2023-CJFS
This research work evaluated some engineering properties of breadfruit starch flour following standard procedures with the aim of providing engineering data that would help its usage in food processed industries. Starch was extracted from matured breadfruit fruits, modified using acid and engineering properties were examined following standard procedures. Results of moisture contents, loose and packed bulk densities, density ratio and porosity were ranged from 8.23–9.13% dry basis (DB); 0.44–0.51 g·mL–1; 0.60–0.66 g·mL–1; 70.01–80.14% and 19.87–29.99%, respectively. Similarly, Carr index values ranged...
Effects of dried fig flour incorporation as a natural additive on nutritional composition and sensory assessment of biscuit
Berrighi Nabila
Czech J. Food Sci., 2025, 43(1):37-47 | DOI: 10.17221/187/2024-CJFS
The aim of this work is to characterize the physicochemical and techno-functional properties of dried fig flour to investigate its effect on the qualities of biscuits on the one hand and to encourage the use of this aromatic and medicinal plant in the agri-food industry. During this study, figs and wheat grains were dried and subsequently ground to obtain a flour that was used in various proportions of 0%, 50% and 100%, respectively in the manufacture of the biscuit. The flours were examined for proximate composition, polyphenol and tannin levels, along with functional properties. Flour derived from dried figs showed higher levels of crude ash, sugar,...
Study on the geographical origin and characteristic differential components of Qianbei Ma lamb based on rapid evaporative ionization mass spectrometry
Ji Zhang, Rui Hou, Yuhang Luo, Xiaohong Zhang, Hong Luo, Lei Ling, Liping Xiang
Czech J. Food Sci., 2025, 43(1):59-70 | DOI: 10.17221/159/2024-CJFS
A rapid evaporative ionization mass spectrometry (REIMS) method combined with intelligent knife (iKnife) method was developed to explore the geographical origin and characteristic differential components of Qianbei Ma lamb. The REIMS conditions were initially refined, with the cauterization duration of 3 seconds, and the auxiliary solvent flow rate set to 100 μL·min–1 to prevent duplication. A database model was created from raw data through the proposed principal component analysis-linear discriminate analysis (PCA-LDA) in Live ID software, successfully applied to identify samples from 5 provinces in China and the...
Influence of the tea polyphenol treatment on the colour, texture, and antioxidant activity in fresh-cut potatoes
Yang Gao, Yu-Chao Zhao, Cheng-Kun Jiang, Chao-Nan Kan
Czech J. Food Sci., 2025, 43(1):29-36 | DOI: 10.17221/139/2024-CJFS
This study evaluated the quality changes of fresh-cut potatoes during storage by treating with different concentrations of tea polyphenol (0.125, 0.25, 0.5, and 1.0 g·L–1). During the storage, the ∆E value (colour change of fresh-cut potatoes), browning degree, chewiness, malondialdehyde (MDA) content, polyphenol oxidase (PPO) and peroxidase (POD) activity gradually increased. But the hardness and elasticity first increased and then decreased. Compared with the control, the tea polyphenol treatment could effectively inhibit the increase of ∆E value, browning degree, chewiness, MDA content,...
Comparison of three different methods for the determination of sulphur dioxide in fruit and vegetable products
Novel Kishor Bhujel, Eugene Okraku Asare, Tereza Podskalská, Kshitiz Pokhrel, Filip Beòo, Vojtìch Kru¾ík, Ale¹ Rajchl, Helena Èí¾ková
Czech J. Food Sci., 2025, 43(1):1-7 | DOI: 10.17221/113/2024-CJFS
Sulphite is a food additive used worldwide. Globally, for concentrations above 10 mg·kg–1, sulphite compounds must be labelled as sulphur dioxide (SO2) on the packaging due to their potential health risks. This study compares spectrophotometric (S), titration (T) (modified optimised Monier-Williams, OMW), and reflectoquant (R) methods for measuring sulphur dioxide in twenty fruit and vegetable products. The samples comprise sulphited, unsulphited, and naturally sulphur-containing products (Allium genus such as garlic and onion). The article discusses the strengths and weaknesses of the method used. Allium...
Quality assessment of elderberry (Sambucus nigra L.) jams
Oana-Viorela Nistor, Doina-Georgeta Andronoiu, Liliana Ceclu
Czech J. Food Sci., 2025, 43(1):48-58 | DOI: 10.17221/111/2024-CJFS
Elderberries belong to the spontaneous flora of Sambucus nigra L., being considered wild fruits and even improper to be consumed. Dark violet-black and slightly glossy elderberry fruits are rich in bioactive compounds such as agglutinin, total anthocyanins and polyphenols. The importance of heating is claimed by the seasonal and toxic specific elderberry fruits. Moreover, the need to transform the fruits from not suitable for consumption into functional products and to prolong the shelf life of the product should be highlighted. Based on these affirmations, the aim of the study was to preserve the elderberries as jam with or without...
Classification of peanut variety based on hyperspectral imaging and improved extreme learning machine
Mengke Wang, Hongrui Zhang, Hongfei Lv, Chengye Liu, Jinhuan Xu, Xiangdong Li
Czech J. Food Sci., 2025, 43(1):17-28 | DOI: 10.17221/109/2024-CJFS
Peanut as an important crop, plays an important role in agricultural production, which is rich in edible vegetable oil and protein. The variety of peanut affects the content of vegetable oil and protein. Therefore, the classification of peanut variety can better promote the sustainable development of agriculture. In this study, hyperspectral imaging technology is used to achieve peanut variety classification. In addition, the spatial-spectral extreme learning machine (SS-ELM) is proposed to process the hyperspectral data to get the final classification label. To fully explore the spatial structure information of hyperspectral data, propagation filtering...
Application predictive modelling of Penicillium roqueforti germination in environmental conditions in cake
Hassan Nakhchian, Farideh Tabatabaee Yazdi, Seyed Ali Mortazavi, Mohebat Mohebi
Czech J. Food Sci., 2025, 43(1):8-16 | DOI: 10.17221/84/2024-CJFS
This study aimed to predict the germination of Penicillium roqueforti as one of the most important moulds in cake in certain environmental conditions that lead to cake spoilage. The germination rate of P. roqueforti was evaluated by culturing in the Yeast Extract Glucose Chloramphenicol Agar medium with different pH, water activity (aw), and inoculum size at three levels of temperature (15, 25, 30 °C) during 60 days by the factorial experiment. The results of analysis of variance (ANOVA) proved that environmental conditions affect germination significantly (P < 0.05). Predictive modelling illustrated...
Combined lactase and trehalase deficiency as a cause of blood lose in young man
Natalie Friedova, Diana Chrpova, Jana Tajtlova, Martina Kollerova, Pavel Kohout
Czech J. Food Sci., 2025, 43(1):71-74 | DOI: 10.17221/14/2024-CJFS
Trehalose is a disaccharide composed of two glucose that can be found in various plant and animal species. Mammals are not able to synthesize trehalose but it is usually easily enzymatically broken down into 2 molecules of glucose. As a structural additive, trehalose can be used in food mainly for stabilizing proteins. Low trehalase activity (primary trehalase deficiency) leading to intolerance is rare but may appear manifest as a complication of enteropathy from other causes (celiac disease, Crohn's disease, etc.). We present the case of a young 27-year-old male with repeated tenesmus followed by enterorrhagia, weight loss, and elevated markers of inflammation...
Combining germination-extrusion as strategy to improve nutritional and nutraceutical value of whole sorghum grain
Luisa Fernanda Madrigales, Cuauhtémoc Reyes, Maribel Jiménez, Roberto Gutiérrez, Janitzio Xiomara Korina Perales
Czech J. Food Sci., 2024, 42(6):456-464 | DOI: 10.17221/210/2023-CJFS
Sorghum (Sorghum bicolor L.) is one of the most important cereals in the world; is an important source of bioactive compounds. The germination is a very useful tool to improve the nutraceutical value of cereals, associated with the reduction of chronic-degenerative diseases; the extrusion has a positive effect on microbiological stability and sensory properties. The response of the combined germination-extrusion processes applied under optimised conditions, on proximal composition, in vitro protein digestibility (IVPD), total phenolic compounds (TPC), antioxidant activity (AoxA), hypoglycemic potential and microbiological...
The deodorising and flavouring effect of enzymatic hydrolysis and glycation on boiled pig trotters
Dan Qin, Bulei Sheng, Shaohong Xu, Qingyuan Ma, Zifan Xu, Min Liu, Di Zhao
Czech J. Food Sci., 2024, 42(6):447-455 | DOI: 10.17221/164/2024-CJFS
Abstract: To eliminate the unpleasant odour and produce more flavour, enzymatic hydrolysis with bromelain (Bro), papain (Pap), and Bro + Pap and boiled with maltose were applied in pig trotters. In this study, Pap, Bro, and a combination of Bro + Pap were dissolved in a saline solution to treat pig trotters. Results showed that the Bro + Pap treatment produced more amino acids, and the boiled + roasted with sugar of Bro + Pap treatment could significantly reduce aldehydes (nonanal and octanal) associated with the formation of off-flavour. Additionally, it increased the content of esters (ethyl propionate, ethyl isobutyrate, ethyl isovalerate,...
Diversity of cultivable lactic acid bacteria and bacilli in traditional fermented foods in Vietnam
Giang Phan Thi Hang, Markéta Husáková, Petr Ka¹tánek, Petra Patakova
Czech J. Food Sci., 2024, 42(6):435-446 | DOI: 10.17221/162/2024-CJFS
Lactic acid bacteria (LAB) are commonly used in many European and Asian traditional fermented foods such as yogurt, cheese, sourdough, meat, fruit, vegetables, cereal products, sour spring rolls, fish sauce, sour shrimp, chao, ruou nep, tofu. They not only improve the flavour and texture of fermented products but also they inhibit the development of spoilage bacteria as antimicrobial agents. In this study, thirty-five traditional Vietnamese fermented products were collected for isolation, identification, and characterisation of LAB and bacilli. There were fifty-three species of LAB isolated from samples such as Lactococcus lactis, Lactiplantibacillus...
Effects of hydroxyl radical oxidation on the structural and functional properties of mutton myosin
Yingying Cao, Huaiyu Li, Fubing Wang
Czech J. Food Sci., 2024, 42(6):423-434 | DOI: 10.17221/133/2024-CJFS
To research the impact of free radical oxidation on myosin, we established a hydroxyl radical oxidation system using iron/hydrogen peroxide/ascorbic acid. By varying hydrogen peroxide concentrations (0, 0.5, 1, 5, 10, 20 mmol·L–1), we achieved different oxidation levels of myosin and investigated the effects on its structural and functional characteristics. The results showed that when the H2O2 concentration was 20 mmol·L–1, compared with the control group, the carbonyl content of myosin was 2.376 times higher, the sulfhydryl content was decreased by 37.02%, the surface...
Prebiotic and antioxidant effects of the extracts from fruits and flowers of Cereus hildmannianus
Everton da Silva Santos, Gabriela Krausová, Ivana Hyr¹lová, Maria de Fátima Pires da Silva Machado, Arildo José Braz de Oliveira, Gizem Özlük, Regina Aparecida Correia Gonçalves
Czech J. Food Sci., 2024, 42(6):415-422 | DOI: 10.17221/128/2024-CJFS
Cereus hildmannianus is a species with various nutritional and medicinal properties; however, the fruits and flowers have scarcely been explored. In this regard, the study investigated the bioproduction of total sugar content (TSC), total phenolic content (TPC), and total flavonoid content (TFC), antioxidant [DPPH – 2,2-diphenyl-1-picrylhydrazyl and ABTS – 2,2'-azino-bis-(-3-ethylbenzothiazoline-6-sulfonic acid)], iron chelation, and prebiotic activities of methanolic extracts from fruits (epicarps – EE, mesocarps – ME) and flowers (sepals – SE, petals – PE) of C. hildmannianus. The chemical profiles...
Comparative evaluation of high pressure processing and thermal pasteurisation on phytochemicals, microbial and sensorial attributes of sweet cherry (Prunus avium L.) juice
Toheed Ahmad, Hafiz Muhammad Shahbaz, Khalid Saeed, Sanaullah Iqbal, Habib Rehman
Czech J. Food Sci., 2024, 42(6):405-414 | DOI: 10.17221/77/2024-CJFS
Sweet cherry juice rich in phenols and anthocyanins is highly perishable and typically undergo thermal pasteurisation, which can diminish its nutritional composition. High pressure processing (HPP), a non-thermal technique using pressure to inactivate the microbes while preserving nutrients, offers a more effective alternative for extending the shelf life of fruit juice. Accordingly, present study evaluated comparative impact of high pressure processing and thermal pasteurisation on phytochemicals, antioxidant activity, microbial and sensory attributes of cherry juice during storage. For study, cherry juice subjected to two different HPP levels...
Kinetics and mathematical models of date paste dried using a convective infrared dryer
Mahmoud Younis, Khaled Abdel Wahed Ahmed, Isam Ali Mohamed Ahmed, Hany Mohamed Yehia, Diaeldin Omer Abdelkarim, Ahmed Elfeky
Czech J. Food Sci., 2024, 42(6):465-475 | DOI: 10.17221/66/2024-CJFS
Achieving the desired level of caramelisation in a date powder requires considerable effort. Consequently, an assessment was conducted on efficacy of thin-layer infrared dehydration for date paste. Various parameters were considered, including airflow velocities of 0.5, 1.0, and 1.5 m·s–1, radiation intensities of 0.076, 0.1528, and 0.228 W·cm–2, and date paste layer thicknesses of 3 mm and 5 mm. The study's findings indicated a positive correlation between drying rate and lowering airflow velocity and a negative correlation between drying time and decreasing airflow velocity,...
Effect of acetic acid immersion on the taste and aroma quality of immature Robusta coffee beans
Deden Fardenan, Dian Angraini Suroto, Supriyadi Supriyadi
Czech J. Food Sci., 2024, 42(6):391-404 | DOI: 10.17221/60/2024-CJFS
The presence of immature coffee beans reduces the quality of the coffee brew. This study evaluated how the acetic acid affected the aroma and taste of immature compared to mature Robusta coffee. The naturally processed immature Robusta green beans were immersed in acetic acid (0–5%) for 30–90 min. The naturally processed mature Robusta green beans were used as a control treatment. The samples were roasted at a medium level (240 °C, 14 min). The sensory analysis was evaluated by the cupping test by a trained and certified panellist (Q-Grader). Acetic acid immersion significantly improved the sensory quality of immature...
Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage
Han Wu, Xiayidan Maimaiti, Ying Wang, Anthony Pius Bassey, Nurgvl Rahman, Xiaoli Liu
Czech J. Food Sci., 2024, 42(5):305-316 | DOI: 10.17221/125/2024-CJFS
This study focused on the co-fermentation of goat milk with functional lactic acid bacteria (LAB) and traditional yoghurt starter culture. The fermentation process was optimised by single factor experiment and response surface methodology (RSM). The physicochemical and sensory properties of goat milk yoghurt were evaluated under chilled (4 °C) storage for 21 days. The optimised conditions were selected as the inoculum amount of Lactobacillus paracasei NM-8 (1.1 × 107 CFU·mL–1; CFU – colony forming unit), sucrose addition (6.8%) and fermentation temperature (41 °C). During milk coagulation,...
Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content
Hongzhen Guo, Xiaolan Shang, Yunping Cheng, Qiuling Li
Czech J. Food Sci., 2024, 42(5):364-371 | DOI: 10.17221/114/2024-CJFS
Two different morphologies of nanocellulose – cellulose nanofibres (CNFs) and cellulose nanocrystals (CNCs) with different contents were added to emulsified sausages to replace pork back fat in different proportions (10%, 30%, and 50%), and the colour, emulsion stability, texture characteristics and dynamic rheological behaviour of emulsified sausages were analysed. The results indicate substituting fat with nanocellulose led the L* (lightness) and a* (redness) values increased and the b* (yellowness) values decreased of the emulsified sausages. Increasing nanocellulose concentration improved the emulsion stability of the...
Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages
Jan Slováèek, ©árka Nedomová, Markéta Janík Piechowiczová, Ondøej Mikulka, Miroslav Jùzl
Czech J. Food Sci., 2024, 42(5):382-389 | DOI: 10.17221/112/2024-CJFS
The aim of the study was to define and compare the quality properties of dry-cured heat-treated meat products from the meat of free-living semi-aquatic wildlife species. Eurasian beaver (Castor fiber) and nutria (Myocastor coypus) are wild animals whose presence in the countryside is regulated in the Czech Republic. Basic chemical, microbiological, sensory analyses, and instrumental measurements of the colour and texture of dry-cured sausages (pork, as a control group with 51% lean pork and experimental groups with 51% lean beaver and nutria meat in fresh state) were performed. There were no statistically significant differences (P > 0.05)...
Edible chitosan in preserving the quality and shelf life of fresh-cut mango (Mangifera indica L.)
Afrina Rahman, Nehar Parvin, Md. Harun Rashid, Jayanta Roy, Md. Arif Sakil, Farzana Ferdoush, Samar Kumar Guha, Nigar Sultana Parvin, Mubarak Ahmad Khan, Md. Abdul Kader
Czech J. Food Sci., 2024, 42(5):340-352 | DOI: 10.17221/104/2024-CJFS
Mango (Mangifera indica) is extremely perishable with a short shelf life that limits its marketability. Chitosan may extend mango storage by preventing moisture loss and gaseous exchange while preserving the nutritional quality. Therefore, the current study was designed to assess the effect of chitosan on the shelf life and quality of fresh-cut mangoes. Manually cubed mango was dipped into 0 (control), 10, 15, 20, 30, and 50 ppm chitosan solution in airtight jar and stored at ambient (25–28 °C) and refrigeration (4 °C) condition. Changes in various microbial, physical, and chemical characteristics were documented...