Czech Journal of Food Sciences, 2013 (vol. 31), issue 3
Effect of enzymatic modification on frozen chicken surimiOriginal Paper
Jerzy Stangierski, Ryszard Rezler, Hanna Maria Baranowska, Stefan Poliszko
Czech J. Food Sci., 2013, 31(3):203-210 | DOI: 10.17221/181/2012-CJFS 
The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynamics of water, water activity, and thermal properties of proteins. Surimi was produced from mechanically separated poultry meat. The amount of 3 g/kg MTG were added to samples of fresh, frozen (stored at -22°C for 30 days), and defrosted surimi which were incubated for a max. 9 h at 15°C. The highest values of the analysed texture attributes and rheological modules were recorded in the case of the sample enzymatically modified before freezing. The values...
Structure and stability of ion induced whey protein aerated gelsOriginal Paper
Marta Tomczyńska-Mleko
Czech J. Food Sci., 2013, 31(3):211-216 | DOI: 10.17221/247/2012-CJFS
The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey protein gels were produced at different protein concentrations and pH by calcium ion induction at ambient temperature. Two concentrations of calcium ions were used: 20 and 30mM to produce foamed gels with different microstructure. Foamed gels obtained at 30mM Ca2+ were composed of thick strands and irregular, large air bubbles. For these gels, larger synaeresis and bubble size reduction were observed. Fine-stranded, small bubble size aerated...
Hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milksOriginal Paper
Kristijan Valkaj, Samir Kalit, Milna Tudor Kalit, William L. Wendorff
Czech J. Food Sci., 2013, 31(3):217-221 | DOI: 10.17221/71/2012-CJFS
The hygienic indicators and chemical composition of Prgica cheese produced from raw and pasteurised milks as well as the microbiological quality of dry red pepper used in the cheese production were investigated.. Prgica cheeses and originally packed dry red peppers were collected from five family farms and five vacuum-packed Prgica cheese samples were purchased from the supermarkets. Significantly lower fat (P < 0.01), protein, and total solids contents (P < 0.0001) of artisanal Prgica cheese in comparison to Prgica cheese purchased from the supermarkets were detected. Two samples of cheese produced on family farms and three...
Multivariate analysis of wheat flour dough sugars, gas production, and dough development at different fermentation timesOriginal Paper
Georgiana Gabriela Codină, Silvia Mironeasa, Daniela V. Voica, Costel Mironeasa
Czech J. Food Sci., 2013, 31(3):222-229 | DOI: 10.17221/216/2012-CJFS
A Principal Component Analysis method based on multivariate analysis was used to evaluate the correlation between the fermentable sugar content of dough and its behaviour during fermentation at different fermentation times of 60, 120, and 180 minutes. The concentration of fermentable sugars during dough fermentation (sucrose, glucose, maltose, and fructose) was determined using a High Performance Liquid Chromatography device. Also, the Chopin Rheofermentometer device was used for the analysis of gas production and dough development at the fermentation times mentioned above. From the aspect of the correlations established between the parameters obtained...
Starch tray with addition of different components foamed by baking processOriginal Paper
Hana Smítková, Miroslav Marek, Jaroslav Dobiáš
Czech J. Food Sci., 2013, 31(3):230-235 | DOI: 10.17221/241/2012-CJFS
The possibilities of improving starch/water batter foam properties by additions of inorganic and organic compounds, waste sawdust and waste paper pulp were investigated. The most suitable ratio between starch and water was set to 2:3. The best results were obtained when calcium stearate was added to the starch/water tray because it filled the matrix of the tray and improved the surface. The addition of calcium stearate and a low amount of waste paper pulp and/or waste sawdust also brought good results. Higher amounts of waste sawdust and calcium stearate did not produce the compact and smooth surface of starch trays. The addition of polyvinyl alcohol...
Quality of wheat germ oil obtained by cold pressing and supercritical carbon dioxide extractionOriginal Paper
Mehmet M. Özcan, Antonella Rosa, Maria A. Dessi, Bruno Marongiu, Alessandra Piras, Fahad Y. I. AL-Juhaimi
Czech J. Food Sci., 2013, 31(3):236-240 | DOI: 10.17221/172/2012-CJFS
Laboratory-prepared wheat germ oil was obtained by cold pressing and supercritical CO2 extraction. The main objective was to compare the quality of both oil samples obtained, with emphasis on their fatty acids compositions and tocopherol contents. The percentages of palmitic, oleic, linoleic, and linolenic acids determined in the cold-pressed oil were 15.89, 15.48, 54.88, and 7.34% of total fatty acids, respectively, and those in the oil extracted by supercritical CO2 were 16.50, 15.05, 54.79, and 7.29% of total fatty acids, respectively. The average proportions of saturated, mono- and polyunsaturated fatty acids calculated for...
Fatty acid composition of commercially available nutrition supplementsOriginal Paper
Barbora Staňková, Lefkothea-Stella Kremmyda, Eva Tvrzická, Aleš Žák
Czech J. Food Sci., 2013, 31(3):241-248 | DOI: 10.17221/276/2012-CJFS
We analysed the fatty acid (FA) composition of plant and fish oil supplements available in the Czech Republic. Total lipid FA composition was analysed by gas chromatography. A total of 62 plant and 50 fish oil supplements were analysed. Their FA composition ranged widely. Linoleic acid was a dominant FA in soya lecithin (45-60%), evening primrose (65-75%), amaranth (20-50%), pumpkin seed (45-55%), and borage oil supplements (40%). α-Linolenic acid ranged between 2% and 8% in soya lecithin and from 0.2% to 1% in the majority of the other plant oil supplements. Saw palmetto oil supplements were rich in saturated FA (40-90%). γ-Linolenic acid...
Evaluation of essential and toxic elements concentrations in different parts of buckwheatOriginal Paper
Yan-Fei Huang, Lian-Xin Peng, Yuan Liu, Zhi-Feng Zhang, Lu-Yang LV, Gang Zhao
Czech J. Food Sci., 2013, 31(3):249-255 | DOI: 10.17221/148/2012-CJFS
The elements concentrations in different parts of buckwheat and the commercial products of it were analysed by experimental and chemometric approaches. The results indicated that the essential and toxic elements concentrations were significantly different in various parts of the buckwheat, with the seeds revealing the lowest concentrations. The elemental patterns were not significantly different between Fagopyrum tataricum (L.) Gaertn and F. esculentum Moench. Abundant essential elements were found in the commercial buckwheat tea. The detection of heavy metals manifested the potential toxicity of buckwheat.
Influence of crop season and cultivar on sterol composition of monovarietal olive oils in Reggio Calabria (Italy)Original Paper
Angelo Maria Giuffrè, Lamia Louadj
Czech J. Food Sci., 2013, 31(3):256-263 | DOI: 10.17221/136/2012-CJFS
Sterol composition was studied for three successive crop seasons in some olive oils extracted from Italian cultivars grown in Reggio Calabria Province, Southern Italy. Three autochthonous cultivars from Calabria Region: Cassanese, Ottobratica, and Sinopolese and seven allochthonous cultivars: Coratina, Itrana, Leccino, Nocellara Messinese, Nociara, Pendolino, and Picholine were investigated. The studied olive oils showed an acceptable sterol composition in accordance with either the European Union or International Olive Oil Council regulations. The Picholine cultivar showed the highest content of total sterol, β-sitosterol, chlerosterol, campesterol,...
Physiological state of reused brewing yeastOriginal Paper
Edyta Kordialik-Bogacka, Anna Diowksz
Czech J. Food Sci., 2013, 31(3):264-269 | DOI: 10.17221/84/2012-CJFS
In brewing, yeast may be reused many times. A number of yeast repitchings differs significantly among the breweries. Adjusting the number of times a strain may be serially repitched is of great importance for quality and consistency of final products. The fermentative and physiological characteristics of the yeast culture used in successive laboratory scale fermentations were determined. Yeast physiological state was assessed by the measurement of the levels of intracellular carbohydrates. In our investigation there were not any detectable changes in yeast capacity to ferment. No significant variation in the production of flavour compounds was found...
Emulsion encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with the addition of lecithinOriginal Paper
Ivana LISOVÁ, Šárka HORÁČKOVÁ, Renata KOVÁČOVÁ, Vojtěch RADA, Milada PLOCKOVÁ
Czech J. Food Sci., 2013, 31(3):270-274 | DOI: 10.17221/188/2012-CJFS
The commercial probiotic strain Bifidobacterium animalis subsp. lactis Bb12 was encapsulated using emulsion encapsulation into milk protein matrix without and with the addition of 0.5% w/w lecithin into the oil. Different agitation speeds were used during the encapsulation process. The examination of microcapsules was carried out by optical microscope and fluorescence in situ hybridisation. The particle size distribution as volume based median d0.5 was evaluated by the laser diffraction method. In the case of no lecithin addition, the agitation speed did not influence significantly the size of the microcapsules....
Contents of extractable and non-extractable polyphenols in the leaves of blueberryOriginal Paper
Anwei Cheng, Xiangyan Chen, Wenliang Wang, Zhiqing Gong, Lina Liu
Czech J. Food Sci., 2013, 31(3):275-282 | DOI: 10.17221/272/2012-CJFS
The contents of extractable polyphenols (EPP), non-extractable polyphenols (NEPP), extractable proanthocyanidins (EPAC), non-extractable proanthocyanidins (NEPAC) and extractable anthocyanidins (EAC) in blueberry leaves were investigated. An experiment was conducted to analyse the effect of solvent types (methanol and ethanol), concentration (50 and 70%) and pH (2 and 6) on the extraction of bioactive compounds. Total extractable polyphenols (TEPP), total extractable proanthocyanidins (TEPAC), and total extractable anthocyanidins (TEAC) were analysed in methanol/ethanol/water extracts, NEPP were determined in acidic hydrolysates and NEPAC were quantified...
pH and thermal stability of anthocyanin-based optimised extracts of Romanian red onion cultivarsOriginal Paper
Simona OANCEA, Olga DRĂGHICI
Czech J. Food Sci., 2013, 31(3):283-291 | DOI: 10.17221/302/2012-CJFS
Total phenolics and anthocyanins in ten samples of Romanian red onion cultivars, extraction optimisation and pH/thermal stability were investigated. Extraction with 80% aqueous ethanol leads to an increased anthocyanin yield. The level of phenolics and anthocyanins in bulbs is highly variable and was found higher in the Red of Turda cultivar. The highest value of 99.66 mg/100 g FM was obtained for red onion dry skins. Strong acidic conditions favoured the better stability of anthocyanin extracts during 10-day storage. The first order rate constant value of anthocyanin degradation during storage calculated at different pH increased almost 17 times when...
New model for flavour quality evaluation of soy sauceOriginal Paper
Jie Feng, Xiao-Bei Zhan, Zhi-Yong Zheng, Dong Wang, Li-Min Zhang, Chi-Chung Lin
Czech J. Food Sci., 2013, 31(3):292-305 | DOI: 10.17221/524/2011-CJFS
The soy sauce samples established a model for its flavour quality evaluation. Initially, 39 types of flavour compounds, organic acids and free amino acids in six different types of soy sauce were identified and determined by HS-SPME GC/MS and HPLC. The model was developed based on the principal component analysis method for assessing and ranking of flavour quality of soy sauce. Using the principal component analysis which simplifies complex information, our correlative evaluation model was established, tested by comparing the traditional sensory evaluation method, providing a new methodology for objective evaluation of the flavour quality of soy sauce.