Czech Journal of Food Sciences, 2002 (vol. 20), issue 3
The occurrence of moulds in fermented raw meat products
A. Mižáková, M. Pipová, P. Turek
Czech J. Food Sci., 2002, 20(3):89-94 | DOI: 10.17221/3516-CJFS 
The consumption of food contaminated with moulds (microscopic filamentous fungi) and their toxic metabolites results in the development of food-borne mycotoxicosis. The spores of moulds are ubiquitously spread in the environment and can be detected everywhere. In this study, the presence of various moulds was determined in pork and beef used as a raw material, in salami emulsions, as well as in five kinds of fermented raw meat products. Penicillium sp., Acremonium sp., Mucor sp., Cladosporium sp., and Aspergillus sp. were the most frequently isolated genera of moulds. Flavourings added...
Immobilized metal ion chromatographic (IMAC) determination of ovomucoid in hen's egg white
A. Prošková, J. Kučera
Czech J. Food Sci., 2002, 20(3):95-97 | DOI: 10.17221/3517-CJFS
An immobilized metal ion high-performance liquid chromatographic technique was developed for the determination of one of the egg allergens - ovomucoid - in egg white and food products containing egg white. The method was tested using standard samples as well as complete egg white and its reproducibility was determined. The possible application of this method is discussed. The method is based on the HPLC chromatography on the chelating column saturated with copper ions. The sample is applied to the column at pH 7.5 and eluted isocraticaly with a buffer containing 1.75 mM imidazole in the optimum case.
Proximate neutral lipid composition of niger (Guizotia abyssinica Cass.) seed
Mohamed Fawzy Ramadan, Jörg-Thomas Mörsel
Czech J. Food Sci., 2002, 20(3):98-104 | DOI: 10.17221/3518-CJFS
Niger (Guizotia abyssinica Cass.) seed was extracted with hexane (H) and chloroform/methanol (CM) (2:1, v/v) to determine the effect of the solvent on the amount and composition of the recovered lipid. The amount of the total lipid (TL) extracted with H was 29.6% of the seed weight, while that extracted with CM was 49.9%. Column and thin-layer chromatographic procedures on Silica Gel were performed to fractionate the main neutral lipid (NL) subclasses. Fatty acid composition of the NL subclasses, triacylglycerol (TAG) molecular species, and sterol (ST) content were estimated. The NL amount was found to be higher (97% of TL) in the H extract...
Sensory quality of stored croissant-type bakery products.
B. Hozová, I. Kukurová, R. Turicová, L. Dodok
Czech J. Food Sci., 2002, 20(3):105-112 | DOI: 10.17221/3519-CJFS
The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould and yeast counts, aw value, and pH in 8 bakery croissant-type products with nougat cream filling during storage under laboratory conditions (20 ± 2°C) for the periods of up to 90 days (0; 30; 45; 60; 75 and 90 days). The products differed in the type of dough (brioche, croissant), the aw value of the cream, and in the presence or absence of sorbic acid in the spirit spray applied onto the surface of the products under investigation. The above-indicated parameters were examined...
Influence of ozone on properties of jams
Ľ. Polívka, E. Fendrich, B. Škárka
Czech J. Food Sci., 2002, 20(3):113-115 | DOI: 10.17221/3520-CJFS
The influence of ozone on some properties of fruit jams was studied. Ozone did not influence the pH value, the contents of reducing sugars and organic acids, or the sensoric properties of the fruit jams tested. It may be used as a source of sterile air over the jam surfaces in yoghurt production.
Microwave heating - the influence of oven and load parameters on the power absorbed in the heated load
J. Houšová, K. Hoke
Czech J. Food Sci., 2002, 20(3):117-124 | DOI: 10.17221/3521-CJFS
The microwave power is a parameter greatly influencing the rate of heating. Several authors reported on certain differences between the rated power output as a parameter used by oven manufacturers in the labelling of ovens, and the power actually delivered to the heated product. A review of the respective information is given in this article together with the results of own experiments following the influence of the oven type and the heated substance parameters on the power actually absorbed in the substance volume during its heating. As the heated substance, water and solutions of NaCl and sucrose of different concentrations were used. For the heating,...