Czech Journal of Food Sciences, 2020 (vol. 38), issue 5
Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flourOriginal Paper
Li Cuicui, Lu Qiyu
Czech J. Food Sci., 2020, 38(5):265-272 | DOI: 10.17221/131/2018-CJFS 
Disulphide bonds and sulphhydryl concentrations were evaluated to determine the effects on rheological, thermodynamic, pasting, and dynamic rheological characteristics of mixed flours. Gluten samples, first treated with sodium sulphite of different concentrations, were added into flour at a 4% level, which had a significant impact on free sulphhydryl, disulphide bonds, and the ratio of the two indices. There was no relevance between the ratio and other parameters except for free sulphhydryl. The mixed flour doughs had reduced water absorption, dough development time, dough stability time as well as degree of weakening (P < 0.05). Disulphide...
Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheeseOriginal Paper
Jana Štefániková, Patrícia Martišová, Július Árvay, Ervín Jankura, Miroslava Kačániová, Jana Gálová, Vladimír Vietoris
Czech J. Food Sci., 2020, 38(5):273-279 | DOI: 10.17221/42/2020-CJFS
The applicability of electronic systems for the quality evaluation of parenica cheese was investigated in fresh smoked and unsmoked cheeses and after seven days of storage. These data were then compared with sensory evaluation results. Fresh samples had stable colour profiles determined by the electronic eye, while the differences in brown colour intensity were confirmed by sensory evaluation. A significant difference in the aroma profiles of samples was recorded by the electronic nose in samples produced in February, April, December (unsmoked cheese) and September (smoked cheese). Based on sensory analysis results using the Wilcoxon nonparametric...
Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmonOriginal Paper
Joana Šalomskiené, Dovilé Jonkuviené, Irena Mačioniené, Raimundas Narkevičius, Reda Riešuté
Czech J. Food Sci., 2020, 38(5):280-286 | DOI: 10.17221/342/2019-CJFS
The effect of antimicrobials produced by lactic acid bacteria (LAB) on the inhibition of Listeria monocytogenes ATCC 19111 in minced salmon was analysed and compared to the sodium lactate and bacteriophage action during storage at 6 °C. All tested additives showed a quite noticeable reduction of L. monocytogenes counts by 30-95% compared with control samples. Antimicrobials produced by the tested Enterococcus faecium strains showed moderate inhibitory activity while the greatest inhibitory activity was observed for antimicrobials produced by Streptococcus thermophilus 43 directly in the same way as the additive sodium lactate....
Total polyphenol content and radical scavenging activity of functional yogurt enriched with datesOriginal Paper
Leila Arfaoui
Czech J. Food Sci., 2020, 38(5):287-292 | DOI: 10.17221/28/2020-CJFS
Both yogurt and dates are functional foods known for their valuable nutrients and health benefits. Therefore, this study was conducted to produce two types of date-enriched yogurts (20% wt/wt) to enhance their nutritive value and health benefits. While yogurt A was made with dates blended with milk, yogurt B was produced using small pieces of dates that were added to milk before fermentation. Both date-enriched yogurts were assessed for their physicochemical composition, total polyphenol content (TPC) and radical scavenging activity (RSA). The results showed that the addition of dates significantly enhanced carbohydrate, mineral and total solids contents...
Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36Original Paper
Raden Haryo Bimo Setiarto, Harsi Dewantari Kusumaningrum, Betty Sri Laksmi Jenie, Tatik Khusniati, Sulistiani Sulistiani
Czech J. Food Sci., 2020, 38(5):293-300 | DOI: 10.17221/2/2020-CJFS
Taro starch was modified and used as an alternative encapsulant for the microencapsulation of Lactobacillus plantarum SU-LS 36 by spray drying. Modification of taro starch was conducted by heat moisture treatment (HMT) and 2 autoclaving-cooling cycles (AC-2C). Microencapsulation of L. plantarum SU-LS 36 by spray dryer was done at constant air inlet (125 °C) and outlet temperature (50 °C), feed flow rate (4 mL min-1), drying air flow rate (20 m3 h-1) and air pressure (0.196 MPa). The modified taro starch AC-2C as an encapsulant material was able to produce round-shaped microcapsules and provided optimal protection...
The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meatOriginal Paper
Anna Draszanowska, Mirosława Karpińska-Tymoszczyk, Magdalena Anna Olszewska
Czech J. Food Sci., 2020, 38(5):301-307 | DOI: 10.17221/52/2020-CJFS
The pork was pasteurised in jars in 4 formulations: control (C), with the addition of chilli peppers (CHP), with the addition of sodium ascorbate (SA), and with the addition of butylated hydroxytoluene (BHT), and stored at 5 °C for 50 days. Although the addition of chilli peppers did not slow down lipid oxidation in pork, this product had lower lightness and higher redness and yellowness than the other products. It was also characterised by the lowest hardness and chewiness values. Sensory evaluation revealed that meat with CHP had a less intense fatty flavour and aroma, and no off-flavour or off-odour. This variant was also evaluated as more juicy...
Prospective antimycotoxigenic action of wild Opuntia ficus-indica by-productsOriginal Paper
Ahmed Noah Badr, Karolina Gromadzka, Mohamed Gamal Shehata, Kinga Stuper-Szablewska, Kinga Drzewiecka, Adel Gabr Abdel-Razek
Czech J. Food Sci., 2020, 38(5):308-314 | DOI: 10.17221/11/2020-CJFS
Numerous natural compounds perform pharmaceutical, antimycotic and antitoxic purposes in the body system. The aim was to evaluate new phytoconstituents that provide antimycotoxigenic properties against mycotoxins. Bioactive materials chosen were fruit peels and cladodes of wild Opuntia ficus-indica containing a measurable quantity of bioactive phytochemicals. The highest concentration of bioactive metabolites was recorded for protocatechuic and t-cinnamic acids. A reduction effect of bioactives was estimated against aflatoxins, ochratoxin A and zearalenone in a simulated body system. Antifungal activity was determined in liquid media to evaluate...
Screening of Lactobacillus plantarum with broad-spectrum antifungal activity and its application in preservation of golden-red applesOriginal Paper
Kangning Li, Wenyi Zhang, Lai-Yu Kwok, Bilige Menghe
Czech J. Food Sci., 2020, 38(5):315-322 | DOI: 10.17221/175/2020-CJFS
Fungal food spoilage is a common problem that leads to both great economic losses and serious health problems. This study screened the antifungal activity of 137 Lactobacillus plantarum isolates against six common food spoilage indicator fungi using an overlay method and indicator strains of the species Aspergillus flavus, Fusarium moniliforme, Penicillium expansum, Penicillium chrysogenum, Cladosporium cladosporioides, and Aspergillus niger. Among Lactobacillus plantarum isolates, strain IMAU80174 was selected as the most effective based on the results of mycelium growth inhibition...
Heat-resistance of suspect persistent strains of Escherichia coli from cheesemaking plantsOriginal Paper
Irena Němečková, Šárka Havlíková, Tereza Gelbíčová, Lucie Pospíšilová, Eliška Hromádková, Jana Lindauerová, Alžběta Baráková, Renáta Karpíšková
Czech J. Food Sci., 2020, 38(5):323-329 | DOI: 10.17221/193/2020-CJFS
Besides its health and spoilage hazards, Escherichia coli is a process hygiene indicator for cheeses made from milk that has undergone heat treatment. Hence, its ability to persist in cheesemaking plant environment and equipment is important. In total, 120 samples from two producing plants were analysed and 72 E. coli isolates were obtained. The target was to find out whether there is a difference in heat-resistance between persistent and non-persistent E. coli strains. The strains were selected using macrorestriction analysis and recurrent detection in cheesemaking plants hereby: one strain persisting in brine for blue-veined...
Control of selected fermentation indices by statistically designed experiments in industrial scale beer fermentationOriginal Paper
Krzysztof Kucharczyk, Krzysztof Żyła, Tadeusz Tuszyński
Czech J. Food Sci., 2020, 38(5):330-336 | DOI: 10.17221/291/2019-CJFS
Fermentation indices of a bottom-fermented lager brew from high gravity wort (15.5 °P) were analysed using the response surface methodology (RSM, Box-Behnken design). Fermentation parameters like pitching rates (6-10 mln cells mL-1), wort aeration (8-12 mg O2 mL-1), different times (4.5-13.5 h) of filling CCTs (cylindroconical fermentation tanks; 3 850 hL) and fermentation temperatures (8.5-11.5 °C) were modulated to assess their impact on the fermentation indices. Within the studied ranges of fermentation parameters the experimental factors had a significant influence (R2 for the model 73%) on alcohol content, pH (83%),...