Czech Journal of Food Sciences, 2017 (vol. 35), issue 3
Antioxidant activity of Juniperus communis L. essential oil in cooked pork sausagesFood Microbiology and Safety
Branislav Šojić, Vladimir Tomović, Marija Jokanović, Predrag Ikonić, Natalija Džinić, Sunčica Kocić-Tanackov, Ljiljana Popović, Tatjana Tasić, Jovo Savanović, Nataša Živković Šojić
Czech J. Food Sci., 2017, 35(3):189-193 | DOI: 10.17221/210/2016-CJFS 
The antioxidant and antimicrobial activity of Juniperus communis L. essential oil (JO) in cooked sausages was examined. Sausages with different concentrations of JO (0.15.0 µl/g) and a control were prepared. Instrumental parameters of colour (CIE L*a*b*), TBARS values, DPPH scavenging activity assay, microbial profile, and sensory panel scores have been assessed. Batches produced with the JO addition were darker and redder compared to the control. Sausages with the addition of 1.0, 2.0 and 5.0 µl/g JO showed the significantly (P < 0.05) lower TBARS values compared to the control. The addition...
Honey Sold Directly by Producers in the Silesian Region of Poland as a Source of Clostridium botulinum Types A, B, E, and FOriginal Paper
Beata Wysok, Joanna Wojtacka, Robert Karczmarczyk, Agnieszka Wiszniewska-Łaszczych, Małgorzata Gomółka-Pawlicka, Joanna Szteyn, Katarzyna Liedtke
Czech J. Food Sci., 2017, 35(3):194-199 | DOI: 10.17221/376/2016-CJFS
The level of contamination of honey with Clostridium botulinum spores is considered as an indicator of the adequacy of hygienic practices during collection, extraction, and subsequent processing. A total of 39 honey samples purchased directly from beekeepers at outdoor markets and from small amateur apiaries in Silesia were analysed for Clostridium botulinum spores. The samples were prepared using a dilution centrifugation method and cultured in parallel in cooked meat medium (CMM) and tripticase peptone glucose yeast (TPGY) enrichment broths. Identification of C. botulinum toxin types A, B, E, and F was performed with the use of a multiplex PCR method....
The 18O/16O ratio of retail Moravian wines from the Czech Republic in comparison with European winesFood Analysis, Food Quality and Nutrition
František Buzek, Bohuslava Čejková, Ivana Jačková, Zdeňka Lněničková
Czech J. Food Sci., 2017, 35(3):200-207 | DOI: 10.17221/205/2016-CJFS
About 50 samples of retail Czech wines from the South of Moravia (vintage years 2008 to 2015) were measured for δ18O values in wine water together with more than 60 European wines. The aim of the study was to compare Moravian wines (not measured for δ18O up to date) with regional European wines and published data from the European wine databanks. The observed variability of δ18O values with vintage year corresponds to the variability of German wines from the Rhine region. We did not observe any significant admixture of must from other regions. The method of 18O measurement appears to be...
Comparison of innovative and non-invasive methods in estimating the fat content in pork trimmingsFood Analysis, Food Quality and Nutrition
Krzysztof Dasiewicz, Marta Chmiel, Mirosław Słowiński
Czech J. Food Sci., 2017, 35(3):208-213 | DOI: 10.17221/137/2016-CJFS
The purpose of research was to determine a possibility of application of computer vision systems (CVS) for estimation of fat content in pork trimmings in comparison with methods based on DXR (dual energy X-ray) and NIR (near-infrared reflectance spectroscopy). Research was conducted on 232 samples of pork trimmings. In order to verify the fat content determined by CVS, DXR, and NIR methods, fat content was also determined by the Soxhlet reference method. It was found that CVS can be used to estimate fat content in pork trimmings with a standard error of prediction between 4.9 and 5.6%. In order to achieve higher efficiency, it seems advisable to grind...
Free amino acids, fatty acids and phenolic compounds in Tartary buckwheat of different hull colourFood Analysis, Food Quality and Nutrition
Lian-Xin Peng, Liang Zou, Mao-Ling Tan, Yuan-Yuan Deng, Juan Yan, Zhu-Yun Yan, Gang Zhao
Czech J. Food Sci., 2017, 35(3):214-222 | DOI: 10.17221/185/2016-CJFS
In this paper, free amino acids, fatty acids, and phenolic compounds in buckwheat of different hull colour were quantified by ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS), gas chromatography-mass spectrometry (GC-MS), and high performance liquid chromatography-ultraviolet detector (HPLC-UV), respectively. A total of 20 free amino acids, 8 fatty acids, and 6 phenolic compounds were detected in Tartary buckwheat flour and bran. The data on concentrations were subjected to common chemometric analyses, including principal component analysis (PCA) and hierarchical cluster analysis (HCA), to gain better understanding of the...
Validation of a UHPLC-ESI-MS/MS method for anthocyanidin quantification in potato tubersFood Analysis, Food Quality and Nutrition
Miloslav Šulc, Marie Eliášová, Zora Kotíková, Jaromír Lachman
Czech J. Food Sci., 2017, 35(3):223-228 | DOI: 10.17221/389/2016-CJFS
The development of bioanalytical methods has become challenging due to sample complexity, requirements for method reliability, and speed of analysis with triple quadrupole LC-MS/MS used widely for the routine analysis of biological materials. The article presents the method development and validation results for pelargonidin and malvidin in potato tubers. The developed method uses a short C18 column, is able to measure all six common anthocyanidins, uses a binary mobile phase with acetonitrile and water both with added 1% formic acid, ESI ionisation in positive mode, 3-h hydrolysis with 2.7 M methanolic HCl at 90°C. For pelargonidin and malvidin, the...
Lipolysis and oxidation of lipids during egg storage at different temperaturesFood Analysis, Food Quality and Nutrition
Qingling Wang, Guofeng Jin, Ning Wang, Xin Guo, Yongguo Jin, Meihu Ma
Czech J. Food Sci., 2017, 35(3):229-235 | DOI: 10.17221/174/2016-CJFS
The aim of this study was to investigate lipolysis and lipid oxidation of stored eggs at different temperatures (4 and 22°C) by evaluating the changes in physicochemical index, lipid profiles, enzymatic activity, and oxidative index. The results showed that the changes in physicochemical index were more significant at 22°C than at 4°C. Weight loss, moisture content, and pH of egg yolk increased significantly (P < 0.05), whereas the yolk index decreased during storage. However, there was no significant difference in lipid profiles between 4 and 22°C storage temperature. The lipid composition analysis demonstrated that lipid hydrolysis took...
Improved chromatic and sensory characteristics of Plavac Mali wines - efficiency of maceration enzymesFood Technology and Economy, Engineering and Physical Properties
Ivana Alpeza, Karin Kovačević Ganić, Andreja Vanzo, Stanka Herjavec
Czech J. Food Sci., 2017, 35(3):236-245 | DOI: 10.17221/346/2016-CJFS
Two commercial enzyme preparations were used in the production of wine from the Croatian autochthonous red grape variety Plavac Mali in order to improve the extraction of polyphenolic components from grapes, chromatic parameters, and sensory quality. During two vintages, the conventional maceration without enzymes was compared with the maceration using products with different characteristics: pectinase with additional cellulase and hemicellulase activity and pectinase with inactive yeast cells. Both products affected polyphenolic extraction and colour parameters: intensity and hue, and ratio between the yellow, red, and blue colour in young wines (2...
Preservation of paste obtained from Picual green olives by high hydrostatic pressure treatmentFood Technology and Economy, Engineering and Physical Properties
Andrea Nieto, Maria Jose Grande Burgos, Antonio Gálvez, Rubén Pérez Pulido
Czech J. Food Sci., 2017, 35(3):246-250 | DOI: 10.17221/358/2016-CJFS
Olive paste can be a valuable source of phenolic compounds with antioxidant activity. High hydrostatic pressure (HHP) treatment (600 MPa, 8 min) was tested for the preservation of olive paste obtained from Picual unfermented green olives, a variety known for its high content of phenolic compounds. Microbiological load (total aerobic mesophilic counts, yeasts, and moulds), and antioxidant activity were measured during one-month refrigeration storage. At the end of the storage period, control samples maintained 27% of their initial antioxidant activity, showed browning, and had microbial loads (ca. 105 CFU/g) composed mainly of yeasts and...
Antioxidant capacity and lipid peroxidation products of carp (Cyprinus carpio L.) meat stored in refrigeration conditions with addition of herbs or vegetablesFood Technology and Economy, Engineering and Physical Properties
Andrzej Ochrem, Piotr Zapletal, Justyna Żychlińska-Buczek, Dorota Maj, Barbara Czerniejewska-Surma, Joanna Pokorska, Dominika Kułaj
Czech J. Food Sci., 2017, 35(3):251-258 | DOI: 10.17221/314/2016-CJFS
The aim of the study was to evaluate the antioxidant capacity and the extent of lipid peroxidation of carp meat with plant additives. The research was conducted in two stages: January and April. Fish meat was mixed with additives, put into bags and held in refrigeration conditions for two weeks. Trolox Equivalent Antioxidant Capacity (TEAC) values on the first day of research in January ranged from 2.46 µM TE/g (w/w) to 4.60 µM TE/g (w/w). In April it was from 1.75 µM TE/g (w/w) to 3.21 µM TE/g (w/w), depending on the additives and method of storage (air-stored or vacuum-packed). TEAC values were higher in air-stored groups....
Separation of immunoglobulins from colostrum using methods based on salting-out techniquesFood Technology and Economy, Engineering and Physical Properties
Volodymyr Skalka, Nikolay Shakhno, Jiří Ečer, Ladislav Čurda
Czech J. Food Sci., 2017, 35(3):259-266 | DOI: 10.17221/10/2017-CJFS
This study aimed to obtain a purified IgG fraction from bovine colostrum using salting-out precipitation methods as base techniques. As the first step after skimming of colostrum, isoelectric precipitation or rennet coagulation were used for casein removal. IgG concentrations in raw material and final products were determined using the ELISA method. SDS-PAGE electrophoresis was used for purity determination of the final fraction of IgG. According to the obtained results, the combination of precipitation, gel filtration, and cross-flow filtration techniques enables to separate the IgG fraction with purity up to 90% and yield up to 91%. Acid whey has...
Fermentation efficiency of high-gravity rye mashes using pressureless starch liberation methodsFood Technology and Economy, Engineering and Physical Properties
Ewelina Strąk, Maria Balcerek, Urszula Dziekońska-Kubczak
Czech J. Food Sci., 2017, 35(3):267-273 | DOI: 10.17221/403/2016-CJFS
The efficiency of ethanol production during simultaneous saccharification and fermentation (SSF) of gelatinised starch or in its native form, in high-gravity rye mashes (approx. 21% and approx. 25% dry matter) prepared by pressureless methods of starch release were compared. The obtained fermentation efficiency expressed in % of the theoretical yield was 72.98 ± 1.46% for gelatinised starch and 84.27 ± 1.68% for native starch in the mashes with 21% dry matter, while the use of mashes with 25% dry matter content resulted in 71.22 ± 1.42% and 77.36 ± 1.54% of the theoretical yield, respectively. However, the presence of residual...