Czech Journal of Food Sciences, 2012 (vol. 30), issue 3
Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
Guo-yuan Xiong, Li-li Zhang, Wei Zhang, Juan Wu
Czech J. Food Sci., 2012, 30(3):195-205 | DOI: 10.17221/136/2011-CJFS 
The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was evaluated using various specific inhibitors. Freshly obtained breast muscles of culled hens, from the 6 groups investigated were treated with different proteolytic enzyme inhibitors and/or ultrasonics, group was treated with different methods, and then stored at 4°C for 0, 1, 3, and 7 days. Shear force decreased by 1.19 kg, and shear force and cooking loss were reduced by 0.69 kg and 4.27%, respectively, in the incorporated group treatment. The calpastatin...
Inspective investigation on swordfish (Xiphias gladius) frozen slices of commerce: anatomical-histopatological findings
Daniele Muscolino, Filippo Giarratana, Alessandro Giuffrida, Antonio Panebianco
Czech J. Food Sci., 2012, 30(3):206-210 | DOI: 10.17221/151/2011-CJFS
The aim of this work was to carry out an inspective survey on frozen slices of swordfish (Xiphias gladius, Linneo 1758), regularly commercialised in Messina, Sicily (Italy). 402 products were checked at retail levels; the products came from four different fishing area: 59 from the Mediterranean Sea, 155 from North-East Atlantic Ocean, 139 from the Indian Ocean, and 49 from the Pacific Ocean. Fifty-one products were sampled and carefully examined macroscopically and histologically. The histological examination was also carried out on 31 muscle portions without macroscopic alterations. 25 samples (Group A), were parasitised by larvae of Gymnorhynchus...
Cow's milk proteins immunoreactivity and allergenicity in processed food
Barbara Wróblewska, Anna Kaliszewska
Czech J. Food Sci., 2012, 30(3):211-219 | DOI: 10.17221/525/2010-CJFS
The immunoreactivity and allergenicity of proteins present in processed food (UHT milk, yoghurt, hard cheese, cottage cheese, biscuit, and sausage intended for children) were determined in this study. Proteins were characterised by SDS-PAGE electrophoresis. The changes in immunoreactivity were compared by enzyme-linked immunosorbent assay (ELISA) using polyclonal rabbit antibodies specific to α-lactalbumin (α-la), β-lactoglobulin (β-lg), α-, β-, and κ-casein. The allergenicity was determined with human pooled sera from CMA allergic patients by ELISA and immunoblot. The results have shown that the allergenicity...
Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin
Iris Lobos-Ortega, Isabel Revilla, María Inmaculada González-Martín, José Miguel Hernández-Hierro, Ana Vivar-Quintana, Claudio González-Pérez
Czech J. Food Sci., 2012, 30(3):220-226 | DOI: 10.17221/415/2010-CJFS
The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripening time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis9, trans11 and trans10, cis12 isomers was determined by GC-FID, after the extraction and methylation of the fatty acids of the samples, observing that the mean amount of CLA was 2.22, 2.72, and 3.54 mg/g of cheese, depending on the proportions of cow's, goat's, or ewe's milks, respectively. The contents in cow's, ewe's, and goat's milk, together with the ripening time and seasonality, were seen...
Influence of sugars, modified starches, and hydrocolloids additions on the rheological properties of raspberry cream filling
Anita Pichler, Andrija Pozderović, Jasmina Pavlović
Czech J. Food Sci., 2012, 30(3):227-235 | DOI: 10.17221/329/2009-CJFS
The influence of the addition of sugars, sucrose, fructose, and trehalose, modified starches, and hydrocolloids on the rheological properties of raspberry cream fillings prepared with the addition of sucrose (27%), combination of sucrose (17%) and fructose (10%), and combination of sucrose (25.4%) and trehalose (1.6%) was observed. Modified starches, tapioca modified starch (1%) or waxy maize modified starch (1%), hydrocolloids, karaya (0.05%), or guar (0.05%) were added into the cream fillings too. The rheological properties (shear stress and shear rate at different temperatures) were measured by rotational viscometer. The consistency coefficient...
Discriminatory power assessment of the sensor array of an electronic nose system for the detection of non alcoholic beer aging
Mahdi GHASEMI-VARNAMKHASTI, Seyed Saeid MOHTASEBI, Maryam SIADAT, Seyed Hadi RAZAVI, Hojat AHMADI, Amadou DICKO
Czech J. Food Sci., 2012, 30(3):236-240 | DOI: 10.17221/165/2011-CJFS
Many chemical changes in beer aroma occur during storage (aging), and monitoring these changes could give guidelines to the brewers how to manage and control the brewing process to obtain the final product with a high stability in flavour after packaging. In this regard, our laboratory aimed at a research into the application of an electronic nose in order to get the fingerprint of the change of non alcoholic beer aroma during aging. Th discriminatory power of the sensor array of this system was evaluated. Principal Component Analysis (PCA) and Soft Independent Modelling of Class Analogy (SIMCA) techniques were used for this purpose. The results obtained...
Analytical and aroma profiles of Slovak and South African meads
D. Šmogrovičová, P. Nádaský, R. Tandlich, B.S Wilhelmi, G. Cambray
Czech J. Food Sci., 2012, 30(3):241-246 | DOI: 10.17221/113/2011-CJFS
The basic analytical parameters and aroma compounds of three Slovak and two South African meads were summarised. The ethanol concentration of the Slovak meads was about 13.5% (v/v), the residual sugars, depending on the mead style, ranged approximately from 140 g/ to 200 g/l. In the South African meads, the average ethanol concentration was 12% and the average residual sugar content about 70 g/l. The residual sugar content in all types of the Slovak meads was significantly higher. The acidity of the South African meads was slightly higher than that of the Slovak ones, while the extract and protein contents were higher in all of the Slovak meads. No...
Development and verification of PCR based assay to dectect and quantify garden pea lec gene
Aleš VRÁBLÍK, 3, Jan HODEK, Josef SOUKUP, Kateřina DEMNEROVÁ, Jaroslava OVESNÁ
Czech J. Food Sci., 2012, 30(3):247-257 | DOI: 10.17221/317/2011-CJFS
Genetically modified organisms (GMOs) entering the food chain have became its part, which is necessary to monitor. GMO analyses are used as a control mechanism according to valid acquis communautaire for traceability and labeling of GMOs. Generally, approved PCR based protocols are used and they require stepwise procedures that use amplification of species specific gene as initial point. This study aims to develop and verify PCR based assay for amplification of garden pea lectin gene (Pisum sativum L.) as reference one. Lectin gene was analysed in silico, selected region was amplified and sequenced and new set of species specific...
Influence of growth medium composition on synthesis of bioactive compounds and antioxidant properties of selected strains of Arthrospira cyanobacteria
Tomasz Tarko, Aleksandra Duda-Chodak, Małgorzata Kobus
Czech J. Food Sci., 2012, 30(3):258-267 | DOI: 10.17221/46/2011-CJFS
We studied how the selection of the growth medium influences the antioxidant properties and synthesis of bioactive compounds (β-carotene, C-phycocyanin, allophycocyanin, and phycoerythrin) in six selected species of cyanobacteria of Arthrospira genus. For this purpose, cyanobacteria cultures were cultivated on a typical Zarrouk medium and on a cheaper substitute - RM6 medium. Significant differences were observed in the efficiency of synthesis of the studied compounds depending on the strain of cyanobacteria. The quantitative and qualitative composition of Zarrouk medium was more beneficial for β-carotene synthesis in the...
Dietary intake of antioxidants in the Czech RepublicDietary
Kristýna Joudalová, Zuzana Réblová
Czech J. Food Sci., 2012, 30(3):268-275 | DOI: 10.17221/176/2011-CJFS
The intake of extractable antioxidants in theCzech Republicwas studied using the FRAP (ferric reducing antioxidant potential) method applied to water-methanol extracts. The daily intake of these antioxidants was 16.6 mmol generated Fe(II) for men and 15.0 mmol for women (i.e. 8300 and 7500 μmol Trolox equivalents). The largest sources of antioxidants were coffee (43.1% of overall intake for men and 54.6% for women) and beer (15% for men vs. 1.8% for women). Other significant sources of antioxidants were tea, vegetables and vegetable products (including potatoes and potato products), fruit and fruit products, cereal products, wine, sugars and sweets,...
Mercury speciation and safety of fish from important fishing locations in the Czech Republic
Renáta KENŠOVÁ, Kamila KRUŽÍKOVÁ, Zdeňka SVOBODOVÁ
Czech J. Food Sci., 2012, 30(3):276-284 | DOI: 10.17221/239/2011-CJFS
The aim of the study was to describe the distribution of total mercury in the tissues of fish originating from important Czech fishing locations and to determine the level of methylmercury as a percentage of total mercury (Hg speciation). At six important fishing locations a total of 144 fishes of 13 species were caught and analysed. Samples of muscle, liver, gonads and scales were analysed for total mercury and in the case of muscles for methylmercury concentrations. Total mercury was determined by AAS using an AMA 254 analyser, and methylmercury determination was performed by GC/ECD using a GC-2010A chromatograph. Total mercury concentrations in...
Prevalence, distribution, and antimicrobial susceptibility of Staphylococcus aureus in ready-to-eat salads and in the environment of a salad manufacturing plant in Northern Greece
Daniel Sergelidis, Amin Abrahim, Vasiliki Anagnostou, Alexandros Govaris, Theofilos Papadopoulos, Anna Papa
Czech J. Food Sci., 2012, 30(3):285-291 | DOI: 10.17221/37/2011-CJFS
The prevalence, distribution, and antibiotic susceptibility of Staphylococcus aureus was investigated in ready-to-eat (RTE) salads, the environment, and the personnel of a salad producing plant in Greece. Staphylococci were isolated from 27% of the samples. Apart from three isolates which were sensitive to all antibiotics, all the others exhibited resistance from two up to five antibiotics. None of the isolates was resistant to oxacillin. Random Amplified Polymorphic DNA (RAPD) analysis showed no genetic relation between the human and salad isolates while one RAPD clone of S. aureus predominated among the salad samples. The results...