Czech Journal of Food Sciences, 2010 (vol. 28), issue 6
Index of volume 28, Author index, Author institution index, List of reviewers, Subject indexIndex
editors
Czech J. Food Sci., 2010, 28(6):I-XVI | DOI: 10.17221/2516-CJFS 
Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms - a review
Patrícia CICOŇOVÁ, Anna LACIAKOVÁ, Dionýz MÁTÉ
Czech J. Food Sci., 2010, 28(6):465-474 | DOI: 10.17221/307/2009-CJFS
Ochratoxin A is a mycotoxin produced by several fungal species of the genera Aspergillus and Penicillium. This mycotoxin is nephrotoxic, immunosupressive, teratogeni, and carcinogenic to animals and has been classified as a possible human carcinogen. Human exposure to ochratoxin A is worldwide. Ochratoxin A occurs in a variety of foods. An ideal method for minimisation of the health risk that this mycotoxin poses is the prevention of food contamination. When the contamination occurs, the hazard associated with the mycotoxin presence in the food must be eliminated. Various microorganisms such as bacteria and microscopic fungi have been tested for their...
Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates
Jiaoyan Ren, Haiyan Wang, Mouming Zhao, Chun Cui, Xiao Hu
Czech J. Food Sci., 2010, 28(6):475-484 | DOI: 10.17221/343/2009-CJFS
Myofibrillar protein was extracted from grass carp, a freshwater fish, and hydrolysed using five commercial proteases (papain, pancreatin 6.0, bromelain, Neutrase 1.5MG, and Alcalase 2.4 L). The antioxidant activities of the hydrolysates were determined. Pancreatin 6.0 proved to be the most efficient protease for hydrolysing myofibrillar protein with a very high protein recovery (90.20%), its hydrolysates exhibiting the highest hydroxyl radical (*OH) scavenging activity (IC50 = 349.89 ± 11.50 μg/ml) out of all five hydrolysates. Molecular weight distribution analysis revealed that pancreatin 6.0 hydrolysate rendered a higher proportion...
Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria
Jiří Cicvárek, Ladislav Čurda, Ondřej Elich, Eva Dvořáková, Milan Dvořák
Czech J. Food Sci., 2010, 28(6):485-494 | DOI: 10.17221/269/2009-CJFS
We investigated the effect of caseinomacropeptide concentrate (CMP) on the growth and metabolic activity of Bifidobacterium bifidum CCDM 94 and Bifidobacterium lactis BB12 in skim milk with the addition of glucose and of various combinations of yeast extract, l-cysteine-HCl, ascorbic acid, and CMP. The microorganisms grew well on the medium containing a combination of all the nutrients mentioned, and on that where only l-cysteine-HClwas missing. In the media enhanced with CMP a shorter lag-phase occurred than in those without CMP. The shortest lag-phase and the longest log-phase with a high growth rate were observed in media No. 2...
Nutritional and functional properties of certain gluten-free raw materials
Dubravka Vitali, Daniela Amidžić Klarić, Irena Vedrina Dragojević
Czech J. Food Sci., 2010, 28(6):495-505 | DOI: 10.17221/253/2009-CJFS
Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber intake, as well as total carbohydrate and grain food consumption. Therefore, in the framework of this research, eleven types of nutritionally valuable gluten-free raw materials were proposed for consumption in gluten-free diet. They were investigated considering their macronutritive composition, different starch classes, the contents of essential minerals, dietary fiber, and polyphenols, as well as their antioxidant activity. The results were compared...
Food protein: Food colour interactions and its application in rapid protein assay
S. M. Ghufran Saeed, S. Umer Abdullah, S. Asad Sayeed, Rashida Ali
Czech J. Food Sci., 2010, 28(6):506-513 | DOI: 10.17221/112/2009-CJFS
The uniform distribution of colours as additives in a majority of the food systems is a reliable indication that one or more components of foods are able to bind with colour molecules and act as their carriers. However, the food components acting as the colour carriers have not been identified. The present paper describes the binding capacity of Carmoisine with a variety of food proteins, our results have shown that the intensity, staining, and sharpness of the stained protein bands were excellent as compared to Coomassie Brilliant Blue-R-250, which is an established staining agent for visualising electrophoretically resolved proteins. The data illustrates...
Immunohistochemical detection of wheat protein in model samples
Zuzana Řezáčová-Lukášková, Bohuslava Tremlová, Matej Pospiech, Eva Renčová, Zdeňka Randulová
Czech J. Food Sci., 2010, 28(6):516-519 | DOI: 10.17221/1838-CJFS
The study focused on the optimisation of immunohistochemical examination for gluten content detection in model samples (pork meat with wheat semi-smooth flour, pork meat with wheat protein edible vital). The best results were achieved with immunohistochemical method based on ABC (avidin-biotin complex) method utilising polyclonal antibodies diluted 1:1000. The results demonstrate that for pure wheat protein detection, the utilisation of immunohistochemical detection, which can detect as little as 0.1% of the added wheat protein, is more advantageous, while the commonly used ELISA method reliably proves this additive approximately from 0.4% upwards.
Relationship between carcass weight, skatole level and sensory assessment in fat of different boars
Nenad Parunović, Milica Petrović, Vesna Matekalo-Sverak, Jasmina Parunović, Čedomir Radović
Czech J. Food Sci., 2010, 28(6):520-530 | DOI: 10.17221/243/2009-CJFS
The purpose of this study was to investigate the relationship between the carcass weight and the level of skatole in boar back fat samples with descriptive sensory profiles (trained sensory panel) immediately after heating the fat samples (warm). A weak correlation was found between the carcass weight and skatole level in fat (P > 0.05). Between skatole levels in the fat of boars, whose carcass weight was below 70 kg, and of those with the carcass weight equal or above 70 kg, there was a statistically significant difference (P < 0.05). The average content of skatole in the fat tissue of the boars < 70 kg, (0.18 ± 0.09...
Modelling the drying kinetics of canola in fluidised bed dryer
Hamid Reza GAZOR, Ahmad MOHSENIMANESH
Czech J. Food Sci., 2010, 28(6):531-537 | DOI: 10.17221/256/2009-CJFS
Canola, one of the new oil seeds in Iran, is investigated for drying in Batch fluidised beds. Experiments were conducted to assess the kinetics of drying in the temperature range of 30-100°C. The drying rate was found to increase significantly with increasing temperature. The drying rate was compared with various exponential time decay models and the model parameters were evaluated. The approximate diffusion and logarithmic models were found to match the experimental data very closely with the maximum Root Mean Square Error (RMSE) less than 0.02. Considering fewer differences in the model evaluation factors and friendly use, logarithmic model was recommended...
Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream
Hasan Temiz, Ahmet Faruk Yeşilsu
Czech J. Food Sci., 2010, 28(6):538-546 | DOI: 10.17221/80/2008-CJFS
The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positively affected total solid (TS), total sugar, invert sugar, Saccharose, titratable acidity, ash, and melting, while protein, pH, overrun, and viscosity were negatively influenced. Hunter a* and b* values were positively influenced while Hunter L* values were negatively affected by the treatment. Total acceptability scores of the samples showed variable results with the addition of pekmez while the highest scores were obtained with...
Physical properties of shelled and kernel walnuts as affected by the moisture content
Ebubekir Altuntas, Mehmet Erkol
Czech J. Food Sci., 2010, 28(6):547-556 | DOI: 10.17221/194/2008-CJFS
The variations in physical properties such as the size dimensions, unit mass, sphericity, projected area, bulk density, true density, volume, coefficient of friction on various surfaces, and terminal velocity of shelled and kernel walnuts as a function of the moisture content were determined. With an increase in the moisture content, the sphericity, projected area, bulk density, volume, and porosity of shelled and kernel walnuts increased, whereas the true density linearly decreased. Studies on rewetted walnuts showed that the terminal velocity increased from 14.17 m/s to 15.50 m/s, and from 12.60 m/s to 14.35 m/s, for shelled and kernel walnuts, respectively....
Risk analysis in drinking water accumulation
Jana Říhová Ambrožová, Jaroslav Říha, Jana Hubáčková, Iva Čiháková
Czech J. Food Sci., 2010, 28(6):557-563 | DOI: 10.17221/98/2010-CJFS
Drinking water is safe water, from the perspective of long-term use is does not cause any disease, pathogenic and hygienically unsafe microorganisms do not spread in it and customers enjoy its consumption. Drinking water is regarded as a foodstuff, therefore the known HACCP system can be used in the control system which can be applied not only directly to the final product, but also to the whole system of drinking water production, distribution, and accumulation. Even if there is no problem concerning the water processing and the technological line is well adjusted, the quality of drinking water is subsequently deteriorated by its transportation and...
Decontamination of cut carrot by Persteril® agent based on the action of peroxyacetic acid
Aleš Landfeld, Vladimír Erban, Eliška Kováříková, Milan Houška, Karel Kýhos, Jiřina Průchová, Pavla Novotná
Czech J. Food Sci., 2010, 28(6):564-571 | DOI: 10.17221/212/2008-CJFS
The use of cleaned and cut fresh vegetables for direct consumption without cooking is limited by the short shelf life caused by the fast growth of contaminating microflora. With the aim of reducing the contamination, we tested the possible use of peroxyacetic acid (brand name Persteril) as an additive. Peroxyacetic acid breaks down quickly into oxygen and acetic acid; with the latter quickly vaporising through the packaging. Tests were carried out on a model of pre-washed, cut, and re-washed carrots, which were left naturally contaminated to resemble real grocery store conditions. Four decontamination regimens were applied: (1) rinsing with ordinary...