Template-Type: ReDIF-Article 1.0 Author-Name: H. Čížková Author-Workplace-Name: H ČÍŽKOVÁ, V PROKORÁTOVÁ, M VOLDŘICH, F KVASNIČKA Author-Name: V. Prokorátová Author-Workplace-Name: H ČÍŽKOVÁ, V PROKORÁTOVÁ, M VOLDŘICH, F KVASNIČKA Author-Name: M. Voldřich Author-Workplace-Name: H ČÍŽKOVÁ, V PROKORÁTOVÁ, M VOLDŘICH, F KVASNIČKA Author-Name: F. Kvasnička Author-Workplace-Name: H ČÍŽKOVÁ, V PROKORÁTOVÁ, M VOLDŘICH, F KVASNIČKA Author-Name: V. Soukupová Author-Workplace-Name: H ČÍŽKOVÁ, V PROKORÁTOVÁ, M VOLDŘICH, F KVASNIČKA Title: Determination of egg content in pasta Abstract: The recent Czech Food Law (Decree No. 264/2003 Col., 93/2000 Col. and 57/2003 Col. of the law No 110/1997 Col. as amended) specifies the requirements for the presence or minimum concentration of egg or egg yolk contents in relevant food products (mayonnaises, egg pastas, egg liqueurs). However, the methods for the determination of egg and/or egg yolk contents are not sufficiently specified. Three methods based on the determination of cholesterol, lysozyme, fatty acids and lipid contents were experimentally validated to evaluate the egg content in egg pasta. The concentration of egg solid in the real egg pasta samples was calculated according to (1) average cholesterol content in the raw material analysed, (2) average lysozyme content in the raw material analysed, and (3) multiple regression equation for 21 model samples with the known egg contents. The comparison of the obtained data with the requirements of Czech legislation revealed that only 12 of 23 analysed samples (52%) and 3 of 13 samples of Czech origin (27%), declared as egg pasta, contained two or more eggs per 1 kg of flour. Keywords: egg, estimation of egg content, egg pasta, adulteration Journal: Czech Journal of Food Sciences Pages: 197-203 Volume: 22 Issue: 6 Year: 2004 DOI: 10.17221/3424-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3424-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200406-0001.txt Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:6:id:3424-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: B. Hozová Author-Workplace-Name: Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Author-Name: Ľ. Kuniak Author-Workplace-Name: Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Author-Name: B. Kelemenová Author-Workplace-Name: Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Bratislava, Slovak Republic Title: Application of β-d-glucans isolated from mushrooms Pleurotus ostreatus (pleuran) and Lentinus edodes (lentinan) for increasing the bioactivity of yoghurts Abstract: The objective of the model experiment was to examine the microbiological (yeasts, moulds, coliform bacteria) and sensory (appearance, colour, consistency, taste) qualities as well as the lifetime of white and fruit yoghurts enriched with different additions of two types of hydrogels of beta-d-glucan, namely pleuran (from Pleurotus ostreatus) and lentinan (from Lentinus edodes). The yoghurts were stored for 30 days under the refrigerator conditions (5°C ± 2°C), the sampling being done on the 1st, 15th and 30th day of the storage. The results obtained by the analyses of yoghurts with the addition of pleuran and lentinan showed that the fermentation ability of white and fruit yoghurts was not inhibited by the addition of hydrogels before this process; the acid equivalent (°SH) and pH of samples showed values typical for this kind of product during a month-lasting storage; the groups of microorganisms followed (coliform bacteria, yeasts and moulds) did not appear during the whole storage period (< 1 CFU/g); the application of both hydrogels added to yoghurts had no negative influence on the sensory acceptability of the products; all samples maintained a very good quality during the whole storage period and did not differ significantly from one another in the individual parameters evaluated. Keywords: beta-d-glucan, yoghurt, microbiology, sensory evaluation, pH, oSH, storage Journal: Czech Journal of Food Sciences Pages: 204-214 Volume: 22 Issue: 6 Year: 2004 DOI: 10.17221/3425-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3425-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200406-0002.txt Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:6:id:3425-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: K. Faitová Author-Workplace-Name: Department of Chemistry, Faculty of Agronomy, Czech University of Agriculture in Prague, Prague, Czech Republic Author-Name: A. Hejtmánková Author-Workplace-Name: Department of Chemistry, Faculty of Agronomy, Czech University of Agriculture in Prague, Prague, Czech Republic Author-Name: J. Lachman Author-Workplace-Name: Department of Chemistry, Faculty of Agronomy, Czech University of Agriculture in Prague, Prague, Czech Republic Author-Name: V. Pivec Author-Workplace-Name: Department of Chemistry, Faculty of Agronomy, Czech University of Agriculture in Prague, Prague, Czech Republic Author-Name: J. Dudjak Author-Workplace-Name: Department of Chemistry, Faculty of Agronomy, Czech University of Agriculture in Prague, Prague, Czech Republic Title: The contents of total polyphenolic compounds and trans-resveratrol in white Riesling originated in the Czech Republic Abstract: Wine is a significant source of antioxidants in human nutrition. Every glass of wine contains approximately 200 different phenolic compounds, several of which have been noted as antioxidants because they have been shown to slow down the potentially damaging cell oxidation process. In white Riesling from different wine-growing sub-regions, kinds of wine, years of harvest and vintners, the content of total polyphenols (TP) was determined using spectrophotometric method, and that of trans-resveratrol (R) by HPLC method. The TP content was presented as gallic acid equivalent per litre of wine, and the content of R as trans-resveratrol per litre of wine. TP values in the wine-growing region of Bohemia ranged from 223.0 to 532.7 mg/l (average content 330.3 mg/l), in the wine-growing region of Moravia from 175.0 to 465.0 mg/l (average content 271.7 mg/l), while R values in the wine-growing region of Bohemia ranged from < 0.033 to 0.421 mg/l (average content 0.117 mg/l), in the wine-growing region of Moravia from < 0.033 to 0.875 mg/l (average content 0.123 mg/l). The highest average TP content (370.1 mg/l) and R content (0.262 mg/l) were found in the sub-region Roudnická (the wine-growing region of Bohemia). The harvest year of 1994 was evaluated as that providing the highest average levels of TP (386.5 mg/l) and R (0.201 mg/l). The kind of wine with the highest average TP was the kind of "selected grapes" (327.2 mg/l), while the highest average R content was found in the late harvest wine (0.141 mg/l). The R and TP contents were not significantly affected by vintage, wine-growing sub-region or the kind of wine. The statistically significant correlation between TP and R content was not demonstrated (5.73%). Keywords: wine, white Riesling, total polyphenol content, trans-resveratrol Journal: Czech Journal of Food Sciences Pages: 215-221 Volume: 22 Issue: 6 Year: 2004 DOI: 10.17221/3426-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3426-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200406-0003.txt Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:6:id:3426-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: I. Bohačenko Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Z. Kopicová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: I. Zámečníková Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Incidence of irradiated foods in the distribution network of Prague Abstract: The samples, 29 in total, of poultry, rabbit meat, cheese and exotic fruits were taken from the distribution network of Prague. None of the samples was declared as irradiated according to the Decree of the Ministry of Health, CR, No. 133/2004 Sb. The check of their possible exposure to irradiation was made by means of two methods, i.e. the procedure according to EN 1784 (determination of hydrocarbons generated by irradiation using gas chromatography) and the determination of non-bonded o-tyrosine by means of HPLC with electrochemical detection. Neither method brought evidence for the exposure to irradiation, i.e. the purchased foodstuffs concerned were not labelled deceitfully. Keywords: irradiated food, poultry, cheese, fruits, hydrocarbons, o-tyrosin Journal: Czech Journal of Food Sciences Pages: 222-229 Volume: 22 Issue: 6 Year: 2004 DOI: 10.17221/3427-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3427-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200406-0004.txt Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:6:id:3427-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: F. Šišák Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: H. Havlíčková Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: R. Karpíšková Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: I. Rychlík Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Title: Prevalence of Salmonellae and their resistance to antibiotics in slaughtered pigs in the Czech Republic Abstract: Salmonella prevalence was assessed in 816 pigs from fifteen herds which were slaughtered in ten slaughterhouses from June 2001 to December 2002. No Salmonellae were isolated in pigs from eight herds in four slaughterhouses. Salmonella prevalence in pigs originating from the other seven herds ranged from 2.0% to 12.0%. The most frequent site of Salmonella isolation was caecum (2.45%). This finding is statistically significant (P < 0.01) as compared to those obtained with mesenteric lymph nodes (0.73%) and carcass swabs (0.12%). Salmonellae were not found in samples from the environments (n = 197). A total of 27 Salmonella isolates were classified into serotypes S. infantis (n = 8), S. typhimurium (n = 5), S. agona (n = 4), S. kaapstad (n = 4), S. derby (n = 3), S. bredeney (n = 2), and S. london (n = 1). All five S. typhimurium DT 104 were resistant to the phenotype ACSSuT. Resistance genes blaPSE-1, floR, aadA2, sul1, and tetG were identified in all pentaresistant strains. One strain of S. derby was resistant to gentamicin, streptomycin and sulphonamides. The other Salmonella isolates were sensitive to all antibiotics tested. Keywords: slaughter pig, Salmonella serotype, phage type DT104, antibiotic resistance Journal: Czech Journal of Food Sciences Pages: 230-236 Volume: 22 Issue: 6 Year: 2004 DOI: 10.17221/3428-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3428-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200406-0005.txt Handle: RePEc:caa:jnlcjf:v:22:y:2004:i:6:id:3428-CJFS