Czech Journal of Food Sciences, 2020 (vol. 38), issue 1
A study on wine sensory evaluation by the statistical analysis methodOriginal Paper
Gang-Ling Hou, Bin Ge, Liang-Liang Sun, Kai-Xin Xing
Czech J. Food Sci., 2020, 38(1):1-10 | DOI: 10.17221/438/2017-CJFS 
In this paper, we construct a rating credibility model of red wine by the Analytic Hierarchy Process, achieve the classification of red grapes through the evaluation results of red wine and cluster analysis method and analyze the correlation of the physical and chemical indicators between red grapes and red wine. Thus, the paper demonstrates that aromatic substances play an important role in the quality of red wine, so we cannot evaluate the quality of wine only by the physical and chemical indicators of wine grapes and wine.
Chemical, microbial and antioxidant activity of Cola lepidota K. Schum fruitsOriginal Paper
Solomon Oranusi, Adeola Onibokun, Oluwatoyosi Afolabi, Chineme Okpalajiaku, Anita Seweje, Bunmi Olopade, Yemisi Obafemi
Czech J. Food Sci., 2020, 38(1):11-19 | DOI: 10.17221/360/2018-CJFS
This research was to investigate the chemical composition, antioxidant activity, and microbial profiles of Cola lepidota fruits. One hundred grams each of the fruit exocarp, mesocarp and endocarp were blended and analyses were carried out by the following standard methods. Active acidity and vitamin C contents were 5.5 and 6.34 mg 100 g-1 in endocarp, 4.5 and 14.39 mg 100 g-1 in mesocarp and 6.7 and 10.02 mg 100 g-1 for exocarp. Moisture and carbohydrate contents of 12.31 and 68.72% were in the mesocarp while protein and crude fibre contents of 8.13 and 26.18% were in the exocarp and endocarp. Iron (Fe), zinc...
Effect of ultrasound treatment on the quality and contents of polyphenols, lycopene and rutin in tomato fruitsOriginal Paper
Erik Gustavo Tovar-Pérez, Selene Aguilera-Aguirre, Ulises López-García, Maribel Valdez-Morales, Alma Karina Ibarra-Zurita, Rosa Isela Ortiz-Basurto, Alejandra Chacón-López
Czech J. Food Sci., 2020, 38(1):20-27 | DOI: 10.17221/189/2019-CJFS
The quality of tomato (Solanum esculentum L.) fruits is associated with their sensory characteristics and nutrient contents, among which are some secondary metabolites with biological activity. The aim of this study was to assess the effect of ultrasound (US) treatment on the quality and contents of polyphenols, lycopene and rutin in tomatoes after harvest. The application of US under controlled conditions of time and sonication amplitude (SA) induced a significant increase in polyphenol, lycopene and rutin contents in both the pulp and the skin of tomatoes at the beginning and end of the post-harvest evaluation period (0 and 6 days), standing...
Selected physical parameters and chemical compounds of different types of tomatoesOriginal Paper
Justyna Ewa Bojarska, Beata Piłat, Katarzyna Małgorzata Majewska, Daria Anna Sobiechowska, Agnieszka Narwojsz
Czech J. Food Sci., 2020, 38(1):28-35 | DOI: 10.17221/232/2019-CJFS
The aim of this experiment was to compare selected types and varieties of tomatoes ('Beef-red', 'Beef-orange', 'Olmeca', 'Malinowy', 'Cherry-red', 'Cherry-mini malina', 'Cherry-orange', 'Papryczkowy') by examining their chemical composition and identifying the selected physical properties. The research material consisted of tomato fruit purchased on the regional market (Warmia and Mazury voivodeship, Poland) from one producer. An analysis of colour and texture measurement was performed. Moreover, the total dry matter content, total extract, total acidity, pH value, pectin content, total carotenoids and phenolic compounds, as well as DPPH scavenging...
Monitoring of imidazole dipeptides in meat products by capillary zone electrophoresisOriginal Paper
Emőke Szerdahelyi, Barbara Csehi, Krisztina Takács, Eszter Korompai, András Nagy, Éva Gelencsér, László Friedrich
Czech J. Food Sci., 2020, 38(1):36-42 | DOI: 10.17221/192/2019-CJFS
Abstract: A simple capillary zone electrophoretic technique (CZE) was developed for the determination of carnosine and anserine, and the main analytical performance characteristics were determined. The method was used for an analysis of raw meat samples, heat treated as well as high hydrostatic pressure (HHP) treated meat samples, and various meat products. The effect of heat treatment (10 min at 75 °C and 45 min at 90 °C) and HHP (100-600 MPa, 5 min) was investigated on pork longissimus thoracis muscle samples. With the exception of the milder heat treatment a slight decrease was detected in dipeptide contents of treated samples, but significant...
Folate determination in livers of different animal speciesOriginal Paper
Marta Czarnowska-Kujawska, Elżbieta Gujska, Joanna Michalak
Czech J. Food Sci., 2020, 38(1):43-48 | DOI: 10.17221/78/2019-CJFS
The liver is the main storage organ for folate. In the study the folate content in chicken, turkey, pig, and beef livers was evaluated with the use of the HPLC (high performance liquid chromatography) method which allowed various folate vitamers differentiation. The total folate content in the tested livers ranged from 419 to 1289 µg 100 g-1 in pork and chicken livers, respectively, and was several times higher than in folate rich vegetables, which are the most common folate sources in the human diet. Additionally, good stability of two folate abundant forms, tetrahydrofolate and 5-methyltetrahydrofolate, under frying was shown in the chicken...
Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additionsOriginal Paper
Ivan Švec, Rasa Kapačinskaité, Marie Hrušková
Czech J. Food Sci., 2020, 38(1):49-56 | DOI: 10.17221/12/2019-CJFS
To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour...
Influence of co-encapsulation of Bifidobacterium animalis subsp. lactis Bb12 with inulin and ascorbic acid on its viabilityOriginal Paper
Monika Kumherová, Kristina Veselá, Kateřina Jokešová, Iveta Klojdová, Šárka Horáčková
Czech J. Food Sci., 2020, 38(1):57-62 | DOI: 10.17221/292/2019-CJFS
Eight types of capsules containing Bifidobacterium animalis subsp. lactis Bb12 with addition of inulin and/or ascorbic acid were prepared by emulsion method with milk protein matrix or by extrusion method with alginate matrix. The size of protein and alginate capsules containing only Bb12 was 204 ± 18 µm and 1.7 ± 0.1 mm, respectively. Addition of both inulin (1% w/w) and ascorbic acid (0.5% w/w) increased the size of alginate capsules. Both methods of encapsulation prevented efficiently the manifestation of Bb12 cell metabolic activity. All types of encapsulation provided higher resistance of Bb12 cells to the...
Detection of antibacterial residues in milk by HPLC-DAD and microbial inhibitor testsShort Communication
Sofia Christoforidou, Eftychia Karageorgou, Maria Ioannidou, Evdoxios Psomas, Martha Maggira, Georgios Samouris
Czech J. Food Sci., 2020, 38(1):63-71 | DOI: 10.17221/262/2018-CJFS
The objective of this study was to assess the detection sensitivity of four commercial microbial inhibition assays (MIAs) in comparison with the results by High Pressure Liquid Chromatography with Diode Array Detection (HPLC-DAD) for residues of three tetracyclines, trimethoprim and sulfadiazine in fortified raw milk samples. MIAs showed fairly good results at detecting sulfadiazine residues, whereas concerning tetracyclines and trimethoprim residues, most of the kits showed insufficient results. HPLC analysis revealed high recoveries of examined compounds with detection limits below their respective maximum residue levels (MRLs). The HPLC method was...
Attitude of assessors in the Czech Republic to the consumption of house cricket Acheta domestica L. - A preliminary studyShort Communication
Lenka Kouřimská, Veronika Kotrbová, Martin Kulma, Anna Adámková, Jiří Mlček, Monika Sabolová, Dana Homolková
Czech J. Food Sci., 2020, 38(1):72-76 | DOI: 10.17221/49/2019-CJFS
Sensory acceptability of the consumption of whole baked house crickets by assessors in the Czech Republic was investigated. The main aim was to observe attitudes to eating edible insects before and after their tasting and to assess the extent of the effect of prejudices. Hedonic evaluation of the overall acceptability of edible insects was carried out under laboratory conditions by trained assessors. Of the 98 panellists, 68 were willing to evaluate the sample visually and then by tasting. They showed statistically significant differences (P < 0.0001) in overall pleasantness before tasting (40 ± 22%) and after tasting (61 ± 17%). No...