Czech Journal of Food Sciences, 2025 (vol. 43), issue 5
Effect of lotus seed paste as a fat replacer on the quality attributes of pork pattiesOriginal Paper
Shirong Huang, Fenfen Chen, Min Tang, Shengnan Zhao, Dongfang Chen
Czech J. Food Sci., 2025, 43(5):311-319 | DOI: 10.17221/1/2025-CJFS 
The potential of lotus seed paste (LSP) as a fat substitute in pork patties was investigated. Pork patties were prepared by substituting varying levels of fat (0, 20, 40, and 60%) with LSP. LSP addition increased moisture while reducing fat content. Compared to control, LSP-added pork patties had significantly higher thiobarbituric acid reactive substances, L* values and microbial counts (P < 0.05), but lower thawing, centrifugal, and cooking losses, and diameter reduction. Furthermore, LSP incorporation enhanced hardness, springiness, chewiness and adhesiveness of the patties. Patties with 60% fat replacement by LSP had the highest...
Sensory properties of pork sausage after sea buckthorn extract additionOriginal Paper
Marek Bobko, Lukáš Jurčaga, Alica Bobková, Alžbeta Demianová, Melina Korčok, Judita Lidiková, Miroslav Kročko, Ondřej Bučko, Andrea Mendelová, Terézia Švecová, Andrea Mesárošová
Czech J. Food Sci., 2025, 43(5):320-325 | DOI: 10.17221/11/2025-CJFS
The meat industry is actively trying to replace synthetic antioxidants with natural counterparts. Sea buckthorn is an excellent source of polyphenols and its high antioxidant properties. Various authors tested the antioxidation effect of sea buckthorn on lipids in meat products. The problem of sea buckthorn addition to food is its effect on sensory parameters. Our study incorporated sea buckthorn extract into pork sausage, stored for 21 days, and observed sensory properties and their changes. We mechanically measured the pH, colour, and textural properties of pork sausage samples with minimal variability observed. Also, sensory analysis by informed...
Chlorhexidine dihydrochloride's effect on clinical, veterinary and food-origin Staphylococcus aureusOriginal Paper
Marta Štindlová, Václav Peroutka, Simona Lencová, Kamila Zdeňková
Czech J. Food Sci., 2025, 43(5):326-335 | DOI: 10.17221/201/2024-CJFS
Chlorhexidine (CHX) is a bactericidal agent used as a common disinfectant since the 1950s. However, its effectiveness may have diminished over the time due to the rise of microbial resistance even among nonantibiotics. In this study, we evaluate the response of 46 Staphylococcus aureus isolates to CHXdihydrochloride according to their origin and phenotype (haemolysis induction, coagulase production, methicillin resistance and biofilm formation). Following classification, the influence of seven CHX concentrations (10.00–0.50 mg·L–1) on planktonic cell growth and biofilm formation was evaluated spectrophotometrically at 620 nm...
Cahuiche (Vaccinium leucanthum Schltdl.): A berry with antioxidant, antihypertensive and antibacterial potentialOriginal Paper
Javier Castro-Rosas, Carlos Alberto Gómez-Aldapa, Edna Zaranne Martinez-Ramirez, Netzahualcoyol Calcáneo-Martíne, Reyna Nallely Falfán-Cortés
Czech J. Food Sci., 2025, 43(5):336-343 | DOI: 10.17221/218/2024-CJFS
The aim of this research was to quantify the bioactive compounds; antioxidant, antibacterial, and antihypertensive capability of different cahuiche (Vaccinium leucanthum Schltdl.) extracts in vitro. Aqueous, ethanolic, and methanolic extracts were obtained from cahuiche berries (Vaccinium leucanthum Schltdl.). Total phenols, flavonoids (quercetin and catechin), and anthocyanins contents were determined, and antioxidant activity was also determined using ABTS [2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic) acid] and DPPH (2,2-diphenyl-1-picrylhydrazyl), antibacterial activity, and antihypertensive potential, using angiotensin...
Gastric survival of lactic acid bacteria in probiotic-labelled products from the Turkish market: An in vitro studyOriginal Paper
Gizem Özlük, Gabriela Krausová
Czech J. Food Sci., 2025, 43(5):344-351 | DOI: 10.17221/36/2025-CJFS
The resilience of lactic acid bacteria (LAB) in commercial probiotic products remains a critical area of investigation, particularly regarding their capacity to survive the harsh gastric environment. Scientific guidelines indicate that at least 6 log CFU·g–1 of viable probiotics must reach the intestines to achieve therapeutic benefits, which often requires an initial concentration of 8–9 log CFU·g–1 in the product. However, national regulations may specify lower thresholds; for example, Turkish Food Legislation requires 6 log CFU·g–1 for probiotic products and 7 log CFU·g–1 for kefir products. This...
Amino acid and fatty acid profiles in raw and cooked swamp buffalo meat (Bubalus bubalis)Original Paper
Thassawan Somchan, Sawitree Wongtangtintharn, Suthipong Uriyapongson
Czech J. Food Sci., 2025, 43(5):352-357 | DOI: 10.17221/131/2024-CJFS
The purpose of this study was to assess the amino acid and fatty acid profiles of swamp buffalo meat (Bubalus bubalis) obtained from a local market. The extractable free amino acids and free fatty acids of raw and cooked loin (Longissimus lumborum: LL) and round (Semimembranosus: SM) buffalo meat were analysed. These experiments were performed in a 2 × 2 factorial in randomised complete block design (RCBD) and there were four treatments combinations, including raw-loin, cooked-loin, raw-round and cooked-round with five replications. The results revealed the amino acid composition for the raw-loin included leucine [4.51 mg·(100 g)–1...
Synbiotic yoghurt with Lactiplantibacillus plantarum and plant powder substratesOriginal Paper
Kristina Veselá, Milada Plocková, Eva Musilová, Blanka Vrchotová, Šárka Horáčková
Czech J. Food Sci., 2025, 43(5):358-364 | DOI: 10.17221/93/2025-CJFS
Enrichment of yoghurt with probiotic bacterial strains and prebiotic plant substrates has gained increasing interest among both consumers and food manufacturers. In this study, limited growth and fermentation activity of the commercial probiotic strain Lactiplantibacillus plantarum 299v were observed when cultured in ultra-high temperature (UHT) milk. Electron microscopy revealed the strain's ability to adhere to the surface of prebiotically active plant particles, specifically quinoa, lucuma, and baobab powders. Supplementation of these plant substrates at a concentration of 1% (w/v) slightly enhanced the growth of L. plantarum 299v...
Effect of microbial transglutaminase and banana peel powder on the structure and oxidative potentiality of camel milk yogurt during cold storageOriginal Paper
Rehab S. Alsulami, Elfadil E. Babiker, Isam A. Mohamed Ahmed, Tawfiq S. Alsulami, Fahad Y. Al-Juhaimi
Czech J. Food Sci., 2025, 43(5):365-375 | DOI: 10.17221/100/2025-CJFS
The current investigation was done to study the impact of adding banana peel powder (BPP) and treatment with microbial transglutaminase (MTGase) on the structure, physicochemical, antioxidant, and sensory qualities of yoghurt prepared from camel milk powder during cold storage. BPP analysis showed that it contained high amounts of total phenolics, which were accompanied by strong antioxidant activity. When employed alone or with BPP, MTGase polymerises yoghurt proteins, forming a structure with a high molecular weight above the stacking gel and lacking pores. The levels of protein, total phenolic compounds (TPC), total solids, ash, and antioxidant...