Czech Journal of Food Sciences, 2011 (vol. 29), issue 4
Methods of detecting plant raw materials in meat products - a review
Jan VaŇha, František KvasniČka
Czech J. Food Sci., 2011, 29(4):299-307 | DOI: 10.17221/32/2010-CJFS 
The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that are most a frequently used in the meat processing industry, were selected. In order to prove the presence of plants in meat products, it is essential for the same markers not to be natural compounds of the raw meat as well. Such specific markers include isoflavones, oligosaccharides, phytic acid and starch. The review summarises only the methods used in the last decade.
Nucleotides in broiler chicken diet: effect on breast muscles quality
Biagina Chiofalo, Vittorio Lo Presti, Giovanni Savoini, Enrico D'Alessandro, Vincenzo Chiofalo, Luigi Liotta
Czech J. Food Sci., 2011, 29(4):308-317 | DOI: 10.17221/327/2010-CJFS
The study evaluated the effects of nucleotide dietary supplementation on the physical and nutritional characteristics of the Pectoralis major muscle of male broiler chickens (n = 60 000), divided into two homogeneous groups: Control (C) and Nucleotides (N). The animals of the two groups, from the birth (24 h of age) to the slaughtering age (52 days), received the same diet, supplemented (N) or not (C) with 0.1% of a Nucleotide pool. At the slaughtering, on a sample of 130 animals per group, randomly selected, the physical and nutritional characteristics of Pectoralis major muscle were determined. The meat of the N group showed significantly...
Determination of soya protein in model meat products using image analysis
Zdeňka Randulová, Bohuslava Tremlová, Zuzana Řezáčová-Lukášková, Matej Pospiech, Ivan Straka
Czech J. Food Sci., 2011, 29(4):318-321 | DOI: 10.17221/57/2009-CJFS
The addition of plant proteins into meat products is nowadays a commonly used practice especially for the technological and economical reasons. Their properties have been known and used in meat products production for a long time. In the past, wheat protein or flour had been used most frequently, however, in these days they are being replaced by soya protein which has much more favourable properties in its use. Considering the possible misuse of raw materials of plant origin for the adulteration of meat products, the existence of highly sensitive and accurate procedures for their detection is needed including the determination of their content. Soya...
Factors influencing egg white foam quality
Helena Bovšková, Kamila Míková
Czech J. Food Sci., 2011, 29(4):322-327 | DOI: 10.17221/435/2010-CJFS
The work was targeted on the study of egg white foam forming, including the influence of pH, aluminium ions, xanthan, maltodextrin, and phosphates on the whipping and stability of egg white foams. The whipping was studied with non pasteurised and pasteurised egg white using the blender with planet motion. Both types of egg white formed good foam in the acid area (pH below 4.5) and at neutral pH. Aluminium ions had a positive effect on the foam volume and stability, especially with the non pasteurised egg white. The addition of maltodextrin or saccharose decreased the foam volume but increased the foam stability. The addition of natrium pyrophosphate...
Impact of microwave heating on hydroxymethylfurfural content in Czech honeys
Klára Bartáková, Michaela Dračková, Ivana Borkovcová, Lenka Vorlová
Czech J. Food Sci., 2011, 29(4):328-336 | DOI: 10.17221/110/2009-CJFS
As far as honey is concerned, microwave oven heating finds its use especially for crystallised honey reliquefying. We focused on monitoring the changes in hydroxymethylfurfural content which is an indicator of heat damage done to honey, among others. Microwave honey heating was carried out in four degrees of microwave power levels over seven variously long time periods. In total, 22 analysed honey samples came directly from bee-keepers from the Czech Republic from the 2004 and 2006 harvests. Hydroxymethylfurfural content was determined by HPLC method using a liquid chromatograph Alliance 2695 with a PDA detector 2996. We obtained relatively interesting...
Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods
Eva Bergerová, Zuzana Godálová, Peter Siekel
Czech J. Food Sci., 2011, 29(4):337-345 | DOI: 10.17221/217/2010-CJFS
The effect of food processing on the DNA integrity was studied by means of PCR amplification of soybean, transgenic MON 810 and non-transgenic maize, bean, and pea. The degree of DNA degradation was checked by PCR and visualised by agarose gel electrophoresis. The conditions of technological treatment such as temperature, pH, pressure, and their combination may negatively influence the integrity of DNA in processed foods and hence PCR detection of food components. The DNA over 300 bp was amplifiable when mild processing parameters up to 100°C were performed at approximately neutral or low acidic pH. The autoclaving (12°C; 0.1 MPa) significantly reduced...
Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods
Marie Hrušková, Ivan Švec, Hana Sekerová
Czech J. Food Sci., 2011, 29(4):346-323 | DOI: 10.17221/25/2011-CJFS
For the CIE Lab colour profile determination of laboratory prepared pasta, two sample granulations and two spectral methods were tested. Pasta was manufactured progressively from semolina, common wheat, and corn flour. Sufficient colour spectra ranges were ensured by means of fortification with 9 non-traditional cereals in the first case, 8 natural colorants in the second one, and with 12 gluten-free pasta recipes in the last case. Both factors (i.e. granulation and spectral method) were proved as statistically significant by the cluster, variance and principal component analyses. In the comparison of the effects on the pasta composition and the spectral...
Isolation and characterisation of starch from different barley and oat varieties
Drago Šubarić, Jurislav Babić, Alojzije Lalić, Đurđica Ačkar, Mirela Kopjar
Czech J. Food Sci., 2011, 29(4):354-360 | DOI: 10.17221/297/2010-CJFS
Starches were isolated from three oat (Dzoker, Zvolen and Sampionka) and three barley (Barun, Zlatko and Vanessa) cultivars. The gelatinisation and retrogradation characteristics, pasting properties, swelling power, and solubility of the isolated starches were analysed. The gelatinisation onset temperatures varied from 59.4°C to 61.4°C for the oat starches (OS), and from 58.4°C to 62.2°C for the barley starches (BS). BS displayed a higher retrogradation enthalpy (ΔHr) than OS after 7 and 14 days storage at 4°C. OS-Sampionka had the lowest one while BS-Vanessa had the highest ΔHr after 7 and 14 days of storage. Significant...
Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids
Pavel Pavloušek, Michal Kumšta
Czech J. Food Sci., 2011, 29(4):361-372 | DOI: 10.17221/257/2010-CJFS
The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt with in this study. Its objective was to analyse and critically evaluate the primary metabolites in new interspecific varieties and, based on a comparison with European varieties of grapevine (Vitis vinifera L.), to find out the similarities and also possible differences between them. The study evaluates and compares 4 conventional varieties of Vitis vinifera with 11 new interspecific cultivars. The contents and compositions of the individual...
Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes
Jana Horníčková, Roman Kubec, Jan Velíšek, Karel Cejpek, Jaroslava Ovesná, Helena Stavělíková
Czech J. Food Sci., 2011, 29(4):373-381 | DOI: 10.17221/3/2011-CJFS
The contents of three S-alk(en)ylcysteine sulfoxides (alliin, methiin, and isoalliin) were determined in the leaves, pseudostems, and bulbs of six garlic genotypes (two flowering plant morphotypes, two semi bolters, and two scape absent morphotypes) cultivated for five consecutive years at the same location. The average levels of alliin, methiin, and isoalliin were found to be as follows: 1.92, 0.44, and 0.07 mg/g fw in the leaves, 1.57, 0.27, and 0.08 mg/g fw in the pseudostems, and 1.71, 0.20 and 0.13 mg/g fw in the bulbs, respectively. No statistically significant year-to-year differences were observed between the samples. Furthermore,...
Application of luminescent ATP rapid checks at ready-to-eat foods producing plant
Pasquale Caputo, Elida N. Ferri, Stefano Girotti, Simone Gozzi, Pasquale Saracino
Czech J. Food Sci., 2011, 29(4):382-390 | DOI: 10.17221/197/2010-CJFS
Bioluminescent ATP determination has been applied at a ready-to-eat meals producer plant as a screening tool to evaluate the cleaning procedures and identify possible sources of microbial contamination. Luminescent ATP test revealed the risk situations in few minutes, any time it was supposed useful, and on site. All data were confirmed by the plate count method and immediate interventions were undertaken in risk situations, concerning not perfectly cleaned surfaces and cross-contamination between the areas for different types of foods. Various departments have been checked: cold stores, raw food manipulation areas, kitchens, coolers, and packaging...
Isolation of Cronobacter spp. isolates from infant formulas and their survival in the production process of infant formula
Songzhe Fu, Jianxin Gao, Ying Liu, Haiying Chen
Czech J. Food Sci., 2011, 29(4):391-399 | DOI: 10.17221/255/2010-CJFS
Over a 24-month surveillance, three Cronobacter strains, NC041, NC830, and NC1006, were isolated from 77 powder infant formulas (3.90%). No Cronobacter was detected in liquid milk. The prevalence of Cronobacter in the prefinal product and packaged final product was 3.70% and 4.35%, respectively. The isolated Cronobacter strains were subjected to several lethal challenges including the pH, drying, disinfectant, and simulated infant formulas manufacturing process (SIFMP). The results indicated that they exhibited unusual resistance to the dry stress and disinfectant. In SIFMP, Cronobacter isolates were inoculated into...
Evaluation of Rhodotorula growth on solid substrate via a linear mixed effects model
Tereza Krulikovská, Eva Jarošová, Petra Patáková
Czech J. Food Sci., 2011, 29(4):400-410 | DOI: 10.17221/327/2009-CJFS
The growth of Rhodotorula glutinis and Rhodotorula mucilaginosa was studied under optimal and stress cultivation conditions at 10°C and 20°C for 14 days. The method of image analysis was used to determine the size of colonies. The linear mixed effects model implemented in the statistical program S-PLUS was applied to analyse the repeated measurements. Two-phase kinetics was confirmed and the mean growth rates in the second linear phase under various stress conditions were estimated. The results indicated a higher growth rate of R. mucilaginosa than was that of R. glutinis under all cultivation conditions. The highest...
3-Chloropropane-1,2-diol fatty acid esters in potato products
Vojtěch Ilko, Zuzana Zelinková, Marek Doležal, Jan Velíšek
Czech J. Food Sci., 2011, 29(4):411-419 | DOI: 10.17221/468/2010-CJFS
The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported. In a majority of the samples, free 3-CPD amount was under the limit of detection (< 3 μg/kg) or under the limit of quantification (< 9 μg/kg). Higher concentrations of free 3-CPD were found in potato flakes (37 μg/kg) and seven samples of potato crisps (10.4-46.2 µg/kg).Low concentrations of bound 3-CPD were present in raw potatoes (2 μg/kg), potato flakes (18 µg/kg), mashed potatoes (38 µg/kg) and potato dumplings (10-13...
Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system
Ludmila Papoušková, Ivana Capouchová, Marta Kostelanská, Alena Škeříková, Evženie Prokinová, Jana Hajšlová, Jaroslav Salava, Oldřich Faměra
Czech J. Food Sci., 2011, 29(4):420-429 | DOI: 10.17221/426/2010-CJFS
The aim of our work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp. contamination using a new rheological system Mixolab, and to determine the correlations between the Mixolab characteristics and other quality parameters of wheat flour and grain. The standard technological characteristics (crude protein, Zeleny sedimentation index, wet gluten, falling number), loaf volume, shape features of bread (height and diameter), Mixolab parameters, and mycotoxin deoxynivalenol (DON) content were determined in 3 winter wheat cultivars (Akteur - quality group E - elite;...
Concentrations of ergosterol and trichothecenes in the grains of three Triticum species
Marian Wiwart, Juliusz Perkowski, Wojciech Budzyński, Elżbieta Suchowilska, Maciej Buśko, Anna Matysiak
Czech J. Food Sci., 2011, 29(4):430-440 | DOI: 10.17221/229/2010-CJFS
The concentrations of ergosterol, type A trichothecenes (HT-2 toxin, T-2 tetraol and scirpentriol), and type B trichothecenes (deoxynivalenol, 3-acetyldeoxynivalenol, 15-acetyldeoxynivalenol, nivalenol, fusarenone X) were determined in the grains of three wheat winter cultivars of Triticum aestivum, T. spelta, and T. durum. The highest concentrations of ergosterol (3.3 × 104 μg/kg) and deoxynivalenol (654.67 μg/kg) were noted in the grain of T. durum. Ergosterol concentrations did not decrease following the fungicide application. The results of the principal component analysis showed that the quantitative...
Airborne Listeria spp. in the red meat processing industry
Martin Dobeic, Edvard Kenda, Jasna Mičunovič, Irena Zdovc
Czech J. Food Sci., 2011, 29(4):441-447 | DOI: 10.17221/88/2010-CJFS
The aim of this study was to determine the potential presence of the airborne Listeria spp. and its correlation with the aerobic mesophilic bacteria and Listeria carcass contamination in three red meat slaughtering and three processing plants. Airborne L. seeligeri and L. innocua were determined using 8 (5.06%, n = 158) air samples taken on the locations characteristic for aerosol generating and in a chilly environment. The positive airborne samples of Listeria spp. were in an insignificant (P > 0.05) relation with the highest airborne bacteria counts. On the carcass, only 1 positive case (0.69%, n...
Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy
Jan Šmidrkal, Vojtěch Ilko, Vladimír Filip, Marek Doležal, Zuzana Zelinková, Jan Kyselka, Iveta Hrádková, Jan Velíšek
Czech J. Food Sci., 2011, 29(4):448-456 | DOI: 10.17221/212/2011-CJFS
The most important acylglycerol chloroderivatives identified in foods are 3-chlorpropane-1,2-diol fatty acid esters (3-CPD esters) that are accompanied by epoxypropanol fatty acid esters formed in processed foods and, particularly, during the deodorisation of vegetable oils. Their content in refined vegetable oils is influenced by the oil composition, refining process conditions and process conditions of hydrogenation. Described and discussed here are the main pathways that lead to the formation of acylglycerols chloroderivatives and epoxypropanol fatty acid esters. The article offers detailed explanation of the reaction mechanisms using the well-known...
Cell surface characteristic of Asaia bogorensis - spoilage microorganism of bottled water
P. Sedláčková, M. Čeřovský, I. Horsáková, M. Voldřich
Czech J. Food Sci., 2011, 29(4):457-461 | DOI: 10.17221/96/2011-CJFS
The ability of bacteria to attach to a surface and develop a biofilm has been of considerable interest for many groups in the food industry. Biofilms may serve as a chronic source of microbial contamination and the research into biofilms and cells interactions might help to improve general understanding of the biofilm resistance mechanisms. Multitude of factors, including surface conditioning, surface charge and roughness and hydrophobicity, are thought to be involved in the initial attachment. Hydrophobic interactions have been widely suggested as responsible for much of the adherence of cells to surfaces. Cell-surface hydrophobicity is an important...