Czech Journal of Food Sciences, 2009 (vol. 27), issue 4

Food products distribution systems redesign in the food corporation acquisition and fusion conditions

Ivan GROS, Jakub DYNTAR, Stanislava GROSOVÁ

Czech J. Food Sci., 2009, 27(4):223-227 | DOI: 10.17221/80/2009-CJFS  

The distribution channel structure significantly affects the distribution costs, and in the food industry the distribution costs have very often an important share on the total products cost. In the food industry, merger & acquisition conditions in the Czech Republic are the expected synergic effects. One of them is the cost saving following up from the redesign of the distribution system. On the case of a real project of the new mineral waters distribution system, the authors demonstrate their methodology and methods for the distribution system redesign, which integrates together the problem of the distribution object location with the distribution...

The influence of high pressure and/or antimicrobials on some functional properties of liquid whole egg

Naďa Hasníková-Schenková, Lucie Jiřincová, Markéta Šikulová, Aleš Landfeld, Miroslav Marek, Milan Houška, Michal Voldřich

Czech J. Food Sci., 2009, 27(4):228-233 | DOI: 10.17221/167/2008-CJFS  

The influence of the high pressure treatment of 300 MPa/200 s, possibly combined with antimicrobial additives, on the quality of liquid whole egg (LWE) in terms of rheology, foaming and emulsification properties, colour changes, and microbial quality was studied and compared to the characteristics of commercially available pasteurised liquid whole egg (65°C, 3 min). It can be concluded that the above-mentioned regime of LWE pressurisation did not deteriorate its functional properties and can be used, after the addition of some antimicrobial agents, as a preservation technique keeping its organoleptic and nutritive qualities.

Detection of plant raw materials in meat products by HPLC

Jan VAŇHA, Andrea HINKOVÁ, Marcela SLUKOVÁ, František KVASNIČKA

Czech J. Food Sci., 2009, 27(4):234-239 | DOI: 10.17221/205/2008-CJFS  

The Czech legislation (Decrees No. 326/2001, 202/2003 and 651/2004 of the law No. 110/1997 as amended) regulates the requirements for the selected meat products with regard to the contents of individual ingredients. However, the methods of the determination of compliance with these regulations are not closely specified. The study presented here deals with the development and verification of analytical methods suitable for the detection of the material of plant origin. Due to the high variability in the contents in meat products of these ingredients, various markers were observed (isoflavones, phytic acid, galactooligosaccharides). For the purpose of...

Wheat hardness in relation to other quality factors

Marie HRUŠKOVÁ, Ivan ŠVEC

Czech J. Food Sci., 2009, 27(4):240-248 | DOI: 10.17221/71/2009-CJFS  

The analysis of the wheat hardness relation to other quality features was done with a set of 281 variety and commercial wheat samples, planted during the years of 2003-2006 in Central Bohemia and south Moravia areas. Technological quality was evaluated for grain, milling process, and flour analytics with the standard laboratory methods. The grain hardness was measured using NIR spectrophotometer Inframatic 8600. Tukey's test (ANOVA) of the grain hardness was performed for comparison between the means of wheat variety, wheat origin, crop year, growing locality, and farming intensity. As expected, the grain hardness of wheat varieties belonging to different...

Size distribution of barley kernels

Alena Sýkorová, Evžen Šárka, Zdeněk Bubník, Matyáš Schejbal, Pavel Dostálek

Czech J. Food Sci., 2009, 27(4):249-258 | DOI: 10.17221/26/2009-CJFS  

Barley primarily serves as a major animal feed crop; smaller amounts of barley are used in health foods and in the malting process. Detailed geometric parameters of kernels are very important for the design of food engineering processes, such as the air transport, drying, milling, and malting. Image analysis was used to determine the size parameters of one hundred kernels of selected varieties of Hordeum vulgare L. The data for every kernel captured were stored for further use, together with the mean, standard deviation (SD), coefficient of variation (CV), and images themselves. The measured data were then used to compute the volume and...

Methoxypyrazines in Sauvignon blanc wines, detection of addition of artificial aroma

A. Rajchl, H. Čížková, M. Voldřich, D. Lukešová, Z. Panovská

Czech J. Food Sci., 2009, 27(4):259-266 | DOI: 10.17221/4/2009-CJFS  

Methoxypyrazines are the principal aroma components responsible for the vegetative and herbaceous green bell-pepper flavour of Sauvignon blanc wines produced in Moravia. The aroma profiles of 8 samples of Moravian Sauvignon wines were analysed; the levels of 3-isobutyl-2-methoxypyrazine varied in the range of 4.7-17.0 ng/l. The commercial Sauvignon aroma preparation Aroma Fantasia S, available in the region, was analysed; the product contained the 3-isobutyl-2-methoxypyrazine, and in negligible concentrations also anethol and ethylbenzoate. The Moravian Sauvignon blanc wine samples spiked with different amounts of aroma preparation were evaluated by...

Optimisation of lab-scale continuous alcohol-free beer production

Radek Lehnert, Pavel Novák, Filipe Macieira, Michal Kuřec, José A. Teixeira, Tomáš Brányik

Czech J. Food Sci., 2009, 27(4):267-275 | DOI: 10.17221/128/2009-CJFS  

In order to study the formation and conversion of the most important flavour compounds, the real wort used in alcohol-free beer fermentation was mimicked by a complex model medium containing glucose, yeast extract, and selected aldehydes. The fermentation experiments were carried out in a continuously operating gas-lift reactor with brewing yeast immobilised on spent grains (brewing by-product). During the continuous experiment, parameters such as oxygen supply, residence time (Rt), and temperature (T) were varied to find the optimal conditions for the alcohol-free beer production. The formation of ethanol, higher alcohols (HA), esters (ES), as well...

Exploitation of food feedstock and waste for production of biobutanol

Petra Patáková, Jakub Lipovský, Hana Čížková, Jana Fořtová, Mojmír Rychtera, Karel Melzoch

Czech J. Food Sci., 2009, 27(4):276-283 | DOI: 10.17221/106/2009-CJFS  

Nine strains of solventogenic clostridia including the species C. acetobutylicum, C. beijerinckii, C. pasteurianum, and C. saccharoperbutylacetonicum were tested for the solvents production using potato, maize, and sugar beet molasses as substrates. The solvent concentrations reached in the cultivations with maize and molasses media (15.23 g/l and 13.70 g/l, respectively) looked promising. Based on the screening experiments, the strain C. acetobutylicum DSM 1731 was selected for further experiments in the laboratory bioreactor using the maize medium. The results achieved in this batch cultivation (total solvents concentration...

The occurrence of enterotoxigenic isolates of B. cereus in foodstuffs

Josef Brychta, Jiří Smola, Petr Pipek, Jaroslav Ondráček, Vladimír Bednář, Alois Čížek, Tomáš Brychta

Czech J. Food Sci., 2009, 27(4):284-292 | DOI: 10.17221/84/2009-CJFS  

Enterotoxigenic Bacillus cereus was detected in a variety of meat stuffs (36), ready-to-cook products (5), and swabs (7). The bacterial colonies isolated from PEMBA agar were identified as B. cereus. The 85 isolates were examined for the enterotoxin production using both TECRA-VIA and BCET-RPLA kits (ELISA - 47, RPLA - 38). Thirty two isolates (66%) were positive for enterotoxin using the ELISA test while only 15 isolates (39%) gave positive results in the RPLA test system. In total, 178 (91.8%) and 164 (84%) of the strains isolated in our laboratory (from various foods) were enterotoxigenic as determined using TECRA-VIA and BCET-RPLA,...

Migration of nonylphenols from polymer packaging materials into food simulants

L. Votavová, J. Dobiáš, M. Voldřich, H. Čížková

Czech J. Food Sci., 2009, 27(4):293-299 | DOI: 10.17221/152/2008-CJFS  

p-Nonylphenol (NP) is widely used in many industrial applications (detergents, latex paints, pesticides, and plastics), and its presence in the environment has acquired an increasing concern since it was shown to be, besides its persistence and toxicity, an estrogenic compound. Seven samples of stretch PVC films and two PVC dishes for food packaging obtained from food producers were analysed for the presence of NP. Four of the PVC films contained NP at the concentrations of 0.44 mg/g, 1.03 mg/g, 1.28 mg/g, and 1.72 mg/g, respectively, while NP was not detected (the detection level being 5 μg/g) in the remaining films and two dishes. The NP...