Czech Journal of Food Sciences - Latest articles

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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 Beňo, Vojtěch Kružík, Aleš Rajchl, Helena Čížková

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 (a_w), 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 Kaštánek, 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 Hyršlová, 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 Slováček, Šárka Nedomová, Markéta Janík Piechowiczová, Ondřej Mikulka, Miroslav Jůzl

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...

Optimisation of the inhibitory effect of Lactiplantibacillus plantarum, nisin, and lysozyme to prevent the late blowing defect in a cheese model

Sinan Akbal, Zübeyde Öner

Czech J. Food Sci., 2024, 42(5):330-339 | DOI: 10.17221/78/2024-CJFS  

The present study employed response surface methodology (RSM) to optimise the prevention of late blowing defects in cheese during storage. The aim was to enhance the inhibition of Clostridium sporogenes in cheese by manipulating three independent variables: Lactiplantibacillus plantarum (utilising two different strains, labelled as A and B, the total cheese inoculation rate was 2% overall and the A : B ratio ranging from 25% to 75%), and lysozyme (ranging from 0 to 0.2 mg·L^–1). The response variables considered in this model cheese study included the Clostridium count, pH, and titratable...

The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis

Ziyan Dong, Ting Su, Meiyao Dai, Clyde Don, Boli Guo, Shuangkui Du, Bo Zhang

Czech J. Food Sci., 2024, 42(5):353-363 | DOI: 10.17221/64/2024-CJFS  

The aim of this study was to compare the role of protein quantity and aggregate stretching degree in predicting dough stability and extensibility using the regression analysis, and to explore a more effective way of conducting the prediction. Flours from 28 milling streams of the wheat cultivar Shiluan 02-1 were collected as experimental material. Using the value of (ash content/L*) (L* – lightness), we sorted the milling streams flour from the inner layer to the outer layer of wheat kernel, which was divided into early reduction, later reduction, and break flours. Three regression models, quantity-based, stretching-degree-based...

Quality characteristics of Hokkaido brown bear meat sauces prepared with rice koji mold and food enzymes

Azusa Takeda, Masataka Saito, Takeshi Nagai

Czech J. Food Sci., 2024, 42(5):372-381 | DOI: 10.17221/49/2024-CJFS  

Hokkaido brown bear (Ursus arctos yesoensis) meats are used as ingredients of game cuisines. In contrast, shank meats are unsuitable as edible meats due to gamy tastes and tough meats. Here, new meat sauces were developed using glutinous rice koji and food enzymes for the application of the underutilised meat i.e. shank meat. The proximate analysis showed that the obtained sauces were reduced-salt sauces at approximately 6.4–7.7 g·(100 g)^–1 as salt equivalent. The sauces had a light colour, no unacceptable odours, and strong sweetness and umami taste. The sauce with good sensory acceptability was...

Analysis of the quality of curds from Slovakia and neighbouring countries

Jana Záhumenská, František Zigo, Tomáš Mihok, Mariana Kováčová, Zuzana Farkašová, Jana Výrostková, Zuzana Lacková, Mária Vargová

Czech J. Food Sci., 2024, 42(5):317-329 | DOI: 10.17221/51/2024-CJFS  

The work deals with the evaluation of the quality of curds produced in Slovakia and neighbouring countries (Czech Republic, Poland, Hungary, Ukraine) at the time of their purchase and at the time of the end of the warranty period. Significant differences in consistency (P < 0.05) were found between the model samples of cottage cheese after sensory evaluation. Differences in total porosity were noted between curds examined on the first and last day, storage reduced porosity and changed (reduced) grain size. There was a significant difference in colour between the samples (A1–E5) (P < 0.05). Colourimetric measurement confirmed...

Enriching wheat flour with grape pomace powder impacts a snack's chemical, nutritional, and sensory characteristics

Amal Hassan Alshawi

Czech J. Food Sci., 2024, 42(4):243-250 | DOI: 10.17221/103/2024-CJFS  

Because grape pomace powder (GPP) contains abundant phenolic chemicals and fibres, GPPs can serve as a filler in developing novel food products. This study examined how the GPP amounts affected a composite flour's physicochemical properties and bakery snacks' chemical, technical, and sensory properties. The experimental procedure involved replacing wheat flour (WF) with GPP at 5–20% while maintaining 100% WF as the control. The addition of GPP resulted in a significant decrease in the oil absorption capacity (P ≤ 0.05), while the rehydration index and water absorption capacity increased (P ≤ 0.05). The peak length...

Commercial thyme essential oil as natural beverage preservative and molecular docking study on its mode of action against Saccharomyces cerevisiae

Zineb Lotmani, Mohamed Nadjib Boukhatem, Khaled Boudjema, Hamida Rezzoug, Amina Bouchra Benelmouffok, Pierre Tomi

Czech J. Food Sci., 2024, 42(4):263-272 | DOI: 10.17221/102/2024-CJFS  

The present investigation explored the possible use of Thymus vulgaris essential oil (TVEO) as a beverage antifungal preservative instead of chemical ones. The chemical profile of TVEO exposed carvacrol (60.47%) as the predominant compound. The antifungal properties of TVEO were assessed on various food spoilage yeast and mould species using two tests. TVEO showed a powerful antimicrobial effect against all the fungal strains at the three volumes of essential oil (EO) used (i.e. 10, 20, and 30 µL). The minimum inhibition concentration (MIC) of TVEO was also evaluated and ranged from 0.0625% to 0.015% (v/v). Furthermore,...

Phytochemical, antioxidant activity, and thermal stability of Clitoria ternatea flower extracts

Sy-Yu Shiau, Yuhan Wang, Yanli Yu, Songling Cai, Qian Liu

Czech J. Food Sci., 2024, 42(4):284-294 | DOI: 10.17221/68/2024-CJFS  

The demand for beneficial, safe natural pigments is growing. Clitoria ternatea (CT) flowers are a promising source of natural blue colours and bioactive compounds. This study extracted intact CT flowers (CTFs) and their powders (CTFPs) with distilled water at various temperatures (30–90 °C) and durations (30–180 min). The total anthocyanin content (TAC) and total phenolic content (TPC) of the CT extracts were analysed by using the pH differential and Folin-Ciocalteu methods, respectively. The antioxidant activity was expressed as the ability to scavenge DPPH (2,2-diphenyl-1-picrylhydrazyl) radicals. The results...

Effect of rosemary and clove essential oils on lipid oxidation, microbial, sensorial properties and storage stability of kavurma, a cooked meat product

Sezen Harmankaya, Ahmet Harmankaya, Koray İşbarali, Özlem İstanbullu Paksoy

Czech J. Food Sci., 2024, 42(4):251-262 | DOI: 10.17221/56/2024-CJFS  

Kavurma is a traditional cooked meat product of Türkiye containing a high percentage of animal fat (30–40%). Therefore, kavurma can undergo lipid oxidation easily. This may cause a major problem in the storage and marketing of the product. Synthetic additives used in foods cause anxiety in consumers and this situation increases the search for natural alternatives. Plant essential oils can be reliable additives to extend the shelf life of foods. The protective effect of rosemary and clove essential oils on kavurma meat against microbiological and oxidative deterioration was investigated in this study. For this purpose, kavurma samples were...