Czech Journal of Food Sciences, 2024 (vol. 42), issue 5

Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storageOriginal Paper

Han Wu, Xiayidan Maimaiti, Ying Wang, Anthony Pius Bassey, Nurgvl Rahman, Xiaoli Liu

Czech J. Food Sci., 2024, 42(5):305-316 | DOI: 10.17221/125/2024-CJFS  

This study focused on the co-fermentation of goat milk with functional lactic acid bacteria (LAB) and traditional yoghurt starter culture. The fermentation process was optimised by single factor experiment and response surface methodology (RSM). The physicochemical and sensory properties of goat milk yoghurt were evaluated under chilled (4 °C) storage for 21 days. The optimised conditions were selected as the inoculum amount of Lactobacillus paracasei NM-8 (1.1 × 10⁷ CFU·mL^–1; CFU – colony forming unit), sucrose addition (6.8%) and fermentation temperature (41 °C). During milk coagulation,...

Analysis of the quality of curds from Slovakia and neighbouring countriesOriginal Paper

Jana Záhumenská, František Zigo, Tomáš Mihok, Mariana Kováčová, Zuzana Farkašová, Jana Výrostková, Zuzana Lacková, Mária Vargová

Czech J. Food Sci., 2024, 42(5):317-329 | DOI: 10.17221/51/2024-CJFS  

The work deals with the evaluation of the quality of curds produced in Slovakia and neighbouring countries (Czech Republic, Poland, Hungary, Ukraine) at the time of their purchase and at the time of the end of the warranty period. Significant differences in consistency (P < 0.05) were found between the model samples of cottage cheese after sensory evaluation. Differences in total porosity were noted between curds examined on the first and last day, storage reduced porosity and changed (reduced) grain size. There was a significant difference in colour between the samples (A1–E5) (P < 0.05). Colourimetric measurement confirmed...

Optimisation of the inhibitory effect of Lactiplantibacillus plantarum, nisin, and lysozyme to prevent the late blowing defect in a cheese modelOriginal Paper

Sinan Akbal, Zübeyde Öner

Czech J. Food Sci., 2024, 42(5):330-339 | DOI: 10.17221/78/2024-CJFS  

The present study employed response surface methodology (RSM) to optimise the prevention of late blowing defects in cheese during storage. The aim was to enhance the inhibition of Clostridium sporogenes in cheese by manipulating three independent variables: Lactiplantibacillus plantarum (utilising two different strains, labelled as A and B, the total cheese inoculation rate was 2% overall and the A : B ratio ranging from 25% to 75%), and lysozyme (ranging from 0 to 0.2 mg·L^–1). The response variables considered in this model cheese study included the Clostridium count, pH, and titratable...

Edible chitosan in preserving the quality and shelf life of fresh-cut mango (Mangifera indica L.)Original Paper

Afrina Rahman, Nehar Parvin, Md. Harun Rashid, Jayanta Roy, Md. Arif Sakil, Farzana Ferdoush, Samar Kumar Guha, Nigar Sultana Parvin, Mubarak Ahmad Khan, Md. Abdul Kader

Czech J. Food Sci., 2024, 42(5):340-352 | DOI: 10.17221/104/2024-CJFS  

Mango (Mangifera indica) is extremely perishable with a short shelf life that limits its marketability. Chitosan may extend mango storage by preventing moisture loss and gaseous exchange while preserving the nutritional quality. Therefore, the current study was designed to assess the effect of chitosan on the shelf life and quality of fresh-cut mangoes. Manually cubed mango was dipped into 0 (control), 10, 15, 20, 30, and 50 ppm chitosan solution in airtight jar and stored at ambient (25–28 °C) and refrigeration (4 °C) condition. Changes in various microbial, physical, and chemical characteristics were documented...

The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysisOriginal Paper

Ziyan Dong, Ting Su, Meiyao Dai, Clyde Don, Boli Guo, Shuangkui Du, Bo Zhang

Czech J. Food Sci., 2024, 42(5):353-363 | DOI: 10.17221/64/2024-CJFS  

The aim of this study was to compare the role of protein quantity and aggregate stretching degree in predicting dough stability and extensibility using the regression analysis, and to explore a more effective way of conducting the prediction. Flours from 28 milling streams of the wheat cultivar Shiluan 02-1 were collected as experimental material. Using the value of (ash content/L*) (L* – lightness), we sorted the milling streams flour from the inner layer to the outer layer of wheat kernel, which was divided into early reduction, later reduction, and break flours. Three regression models, quantity-based, stretching-degree-based...

Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and contentOriginal Paper

Hongzhen Guo, Xiaolan Shang, Yunping Cheng, Qiuling Li

Czech J. Food Sci., 2024, 42(5):364-371 | DOI: 10.17221/114/2024-CJFS  

Two different morphologies of nanocellulose – cellulose nanofibres (CNFs) and cellulose nanocrystals (CNCs) with different contents were added to emulsified sausages to replace pork back fat in different proportions (10%, 30%, and 50%), and the colour, emulsion stability, texture characteristics and dynamic rheological behaviour of emulsified sausages were analysed. The results indicate substituting fat with nanocellulose led the L* (lightness) and a* (redness) values increased and the b* (yellowness) values decreased of the emulsified sausages. Increasing nanocellulose concentration improved the emulsion stability of the...

Quality characteristics of Hokkaido brown bear meat sauces prepared with rice koji mold and food enzymesOriginal Paper

Azusa Takeda, Masataka Saito, Takeshi Nagai

Czech J. Food Sci., 2024, 42(5):372-381 | DOI: 10.17221/49/2024-CJFS  

Hokkaido brown bear (Ursus arctos yesoensis) meats are used as ingredients of game cuisines. In contrast, shank meats are unsuitable as edible meats due to gamy tastes and tough meats. Here, new meat sauces were developed using glutinous rice koji and food enzymes for the application of the underutilised meat i.e. shank meat. The proximate analysis showed that the obtained sauces were reduced-salt sauces at approximately 6.4–7.7 g·(100 g)^–1 as salt equivalent. The sauces had a light colour, no unacceptable odours, and strong sweetness and umami taste. The sauce with good sensory acceptability was...

Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausagesOriginal Paper

Jan Slováček, Šárka Nedomová, Markéta Janík Piechowiczová, Ondřej Mikulka, Miroslav Jůzl

Czech J. Food Sci., 2024, 42(5):382-389 | DOI: 10.17221/112/2024-CJFS  

The aim of the study was to define and compare the quality properties of dry-cured heat-treated meat products from the meat of free-living semi-aquatic wildlife species. Eurasian beaver (Castor fiber) and nutria (Myocastor coypus) are wild animals whose presence in the countryside is regulated in the Czech Republic. Basic chemical, microbiological, sensory analyses, and instrumental measurements of the colour and texture of dry-cured sausages (pork, as a control group with 51% lean pork and experimental groups with 51% lean beaver and nutria meat in fresh state) were performed. There were no statistically significant differences (P > 0.05)...