Czech Journal of Food Sciences, 2016 (vol. 34), issue 1

The use of products containing a phage in food industry as a new method for Listeria monocytogenes elimination from food (Listeria monocytogenes phages in food industry) - a reviewReview

Damian Pietracha, Anna Misiewicz

Czech J. Food Sci., 2016, 34(1):1-8 | DOI: 10.17221/217/2015-CJFS  

Increased detection records of Listeria monocytogenes in foods have been recently observed. Standard methods of L. monocytogenes elimination from food products including pasteurisation or acidification may, however, be unreliable. The elimination of L. monocytogenes using specific bacteriophages which are natural antagonists of these pathogenic bacteria has become an innovative method that does not affect the taste, smell or appearance of the product. The use of phage preparations in food production is becoming an increasingly popular method for the effective and safe elimination of L. monocytogenes from food products.

Microbiological method using Bacillus megaterium with fusidic acid for detection of macrolides in milkFood Microbiology and Safety

Melisa Tumini, Orlando G. Nagel, Maria Pilar Molina, Rafael L. Althaus

Czech J. Food Sci., 2016, 34(1):9-15 | DOI: 10.17221/307/2015-CJFS  

The microbiological method to attain a sensitive detection of macrolides using Bacillus megaterium in agar medium with fusidic acid was designed. To this aim, Mueller-Hinton medium fortified with glucose at pH 8.0, a combination of redox indicators (brilliant black and toluidine blue) and different concentrations of fusidic acid were tested. The addition of fusidic acid in the culture medium improves the sensitivity of this bacteria test and decreases the detection limits of bioassay. The addition of 200 µg/lof fusidic acid detects 35 µg/lof erythromycin, 58 µg/lof tylosin, and 57 µg/lof tilmicosin in milk. This microbiological...

Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substratesFood Chemistry and Safety

Yahui Li, Yanhong Ma, Mingtao Fan, Kaihong, Huang, Hongzhi Zhang

Czech J. Food Sci., 2016, 34(1):16-23 | DOI: 10.17221/216/2015-CJFS  

The β-d-glucosidase (βG) activity of intact cells of Oenococcus oeni SD-2a and 31MBR was assessed with synthetic and natural substrates, also its partial characterisation was investigated. Results showed that intact cells of both strains showed βG activity, SD-2a performing higher than 31MBR, against either synthetic or natural substrate. The high βG activity of SD-2a intact cells under wine-like temperature, pH, ethanol concentration, and glucose concentration could be of great interest for its utilisation in winemaking. SD-2a proved promising for aroma enrichment in winemaking.

Cross-correlation of quality parameters of musts and wines enriched with lignansFood Chemistry and Safety

Pavla Novotná, Jan Tříska, Pavel Híc, Josef Balík, Naděžda Vrchotová, Jan Strohalm, Milan Houška

Czech J. Food Sci., 2016, 34(1):24-31 | DOI: 10.17221/232/2015-CJFS  

Hydroxymatairesinol (HMR) is the main lignan found in spruce knots. This lignan has been used for enrichment of musts and wines. Quality parameters of these products have been studied for several years and for storage times up to one year. Parameters included HMR concentration, antioxidant activities expressed as ferric reducing antioxidant power and 2,2-difenyl-1-picrylhydrazyl, total polyphenols, and sensory parameters, i.e. consumer acceptability. The main goal of this work was to study and provide relationships between the above mentioned quality parameters. We analysed cross-correlations of all these parameters and found statistically significant...

The occurrence of ochratoxin A in white and parboiled riceFood Chemistry and Safety

Jakub Toman, František Malíř, Vladimír Ostrý, Yann Grosse, Vladimír Dvořák, Tomáš Roubal, Lucie Neuchlová

Czech J. Food Sci., 2016, 34(1):32-38 | DOI: 10.17221/316/2015-CJFS  

The levels of ochratoxin A (OTA), one of the five agricultural and toxicological most important mycotoxins, have been determined by HPLC with fluorescence detection (HPLC-FLD) or enzyme-linked immunosorbent assay (ELISA) in 60 samples of white and parboiled rice, purchased on the Czech food market. In all 60 samples of rice tested by HPLC-FLD. OTA levels were below the limit of quantification (LOQ), i.e. < 0.2 ng/g. The same samples were also tested by ELISA (LOQ = 0.05 ng/g), and 58 samples (96.7%) were found to be positive. OTA levels in white and parboiled rice ranged from 0.05 to 0.17 ng/g; the arithmetic mean for all samples was 0.15 ng/g,...

Effect of chokeberry juice consumption on antioxidant capacity, lipids profile and endothelial function in healthy people: a pilot studyFood Analysis, Food Quality and Nutrition

Dariusz Nowak, Zofia Grąbczewska, Michał Gośliński, Karolina Obońska, Anita Dąbrowska, Jacek Kubica

Czech J. Food Sci., 2016, 34(1):39-46 | DOI: 10.17221/258/2015-CJFS  

Many studies show that the consumption of juices rich in polyphenols may increase serum antioxidant capacity, improve blood lipid profile, and endothelial function. The relation between the consumption of chokeberry juice and changes in the antioxidant capacity, blood lipid profile, and endothelial function as important indicators in the assessment of cardiovascular risk were determined. The study was conducted on a group of 11 healthy volunteers, who consumed chokeberry juice for three weeks. The research included determination of serum antioxidant capacity, blood lipid profile analysis, and measurements of endothelial function. The 3-week consumption...

Relationship between somatic cell count and milk casein level obtained by two different methodsFood Technology and Economy, Engineering and Physical Properties

Danuta Beliavska-Aleksiejuné, Rolandas Stankevičius

Czech J. Food Sci., 2016, 34(1):47-51 | DOI: 10.17221/254/2015-CJFS  

The purpose of the present work was to investigate the impact of somatic cell count (SCC) on the content of milk casein and to compare the sensitivity of different methods for the determination of the casein level in milk. Two different methods were employed in order to determine the casein level: routine method - infrared spectrophotometry and reference method - Kjeldahl. Data array of 26, 169 milk samples of the livestock control was used to analyse milk casein variation by SCC limits. Mean casein values (investigated by the routine method) varied from 2.47% to 2.8% (2.65 ± 0.09) and casein number (in % on crude protein basis) - CN% varied...

Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meatFood Technology and Economy, Engineering and Physical Properties

Anita Rokaityte, Gintare Zaborskiene, Irena Macioniene, Irmantas Rokaitis, Dalia Sekmokiene

Czech J. Food Sci., 2016, 34(1):52-60 | DOI: 10.17221/291/2015-CJFS  

The quality of minced beef was improved. Combinations of modified atmosphere packaging (MAP) and vacuum packaging (VP) with lactic acid (LA), dihydroquercetin (DHQ) and linalool (LIN) mixes were used on fresh minced beef. In the course of the study the total aerobic bacterial, Escherichia coli, yeast and mould counts and formation of biogenic amines during 9 days of storage at +4°C temperature were investigated. Mixtures of DHQ+LA+LIN and DHQ+LA solutions statistically significantly reduced the total aerobic bacterial and E. coli count and meat pH (P ≤ 0.05) in comparison with control samples. We have identified a strong...

Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractionsFood Technology and Economy, Engineering and Physical Properties

Renata Winterová, Marie Holasová, Vlasta Fiedlerová

Czech J. Food Sci., 2016, 34(1):61-67 | DOI: 10.17221/453/2015-CJFS  

The important nutritional characteristics of the Rubiota spelt variety, grown in the Czech Republic, were reported. We evaluated the contents of total dietary fibre, protein, wet gluten, total starch, and starch fractions, i.e. rapidly digested starch, slowly digested starch, and resistant starch in pearled grain of spelt and in pearling fines. We measured these properties depending on the degree of kernel abrasion. Small differences were found between the sequential pearling cycles in the pearled spelt but significant differences were observed in the fines. In this study we also compared two methods for determining total and resistant starch.

Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination processFood Technology and Economy, Engineering and Physical Properties

Zhaohui Xue, Cen Wang, Lijuan Zhai, Wancong Yu, Huiru Chang, Xiaohong Kou, Fengjuan Zhou

Czech J. Food Sci., 2016, 34(1):68-78 | DOI: 10.17221/434/2015-CJFS  

Bioactive compounds and antioxidant activity of germinated mung bean, soybean and black bean sprouts were investigated to find out the effect of germination and the optimum germination time. We found that vitamin C gradually increased from zero. Compared to seeds, water-soluble protein and total flavonoid content showed a trend of sustained growth while vitamin E, total phenolic content increased at first and then decreased, the maximal value of total bioactive compound content was reached on the fifth day. The analysis of relative contribution revealed that total phenolics and total flavonoids made the highest (44.87-90.31%) contribution to total...

Correlation between wheat starch annealing conditions and retrogradation during storageFood Technology and Economy, Engineering and Physical Properties

Kun Yu, Yan Wang, Yang Xu, Li Guo, Xianfeng Du

Czech J. Food Sci., 2016, 34(1):79-86 | DOI: 10.17221/255/2015-CJFS  

The effects of annealing conditions on the degree of retrogradation (DR) in wheat starch were analysed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Three annealing parameters were varied, namely moisture (50-90%), time (0.5-48 h), and temperature (35-50°C). These factors had different impacts on the DR. The results suggest that 25% (w/v) annealed wheat starch samples stored at 4°C for 7 days had smaller DR values than native wheat starch under the same storage conditions. XRD indicated that annealed wheat starches stored at 4°C for 7 days had fewer recrystallisations than native wheat starch. Optimised annealing conditions...

Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage productionFood Technology and Economy, Engineering and Physical Properties

Joanna Żochowska-Kujawska, Kazimierz Lachowicz, Małgorzata Sobczak, Grzegorz Bienkiewicz, Grzegorz Tokarczyk, Marek Kotowicz, Ewelina Machcińska

Czech J. Food Sci., 2016, 34(1):87-92 | DOI: 10.17221/350/2015-CJFS  

The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high content of available lysine (1.97 g/100 g) and tryptophan (0.29 g/100 g). The fat (5.08%) was characterised by a generally high proportion of polyunsaturated fatty acids (35%) and lower proportion of monounsaturated fatty acids (29%). Octadecenoic acid (C18:1) was a dominant monounsaturated fatty acid. Beaver muscles were characterised by generally small muscle fibres, thick perimysium and low amount of intramuscular fat, thus this raw...

List of reviewers - 2015

editors

Czech J. Food Sci., 2016, 34(1):570-579 | DOI: 10.17221/8745-CJFS