Template-Type: ReDIF-Article 1.0 Author-Name: Hana Vlková Author-Workplace-Name: Department of Food and Feed Safety, Veterinary Research Institute, Brno, Czech Republic Author-Name: Vladimír Babák Author-Workplace-Name: Department of Food and Feed Safety, Veterinary Research Institute, Brno, Czech Republic Author-Name: Růžena Seydlová Author-Workplace-Name: Dairy Research Institute, Prague, Czech Republic Author-Name: Ivo Pavlík Author-Workplace-Name: Department of Food and Feed Safety, Veterinary Research Institute, Brno, Czech Republic Author-Name: Jarmila Schlegelová Author-Workplace-Name: Department of Food and Feed Safety, Veterinary Research Institute, Brno, Czech Republic Title: Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms - a review Abstract: Microbial biofilms which form on all types of surfaces of technological systems in the dairy industry and on dairy farms adversely affect the quality and safety of final products, i.e. both foodstuffs and raw materials used for their production. The fact that a number of microorganisms are alimentary pathogens, e.g. Staphylococcus aureus or Listeria monocytogenes, makes a serious problem directly affecting human health. Biofilms are usually formed by various species of microorganism, which protect each other against the effects of biocidal (antibacterial) agents and are resistant to these agents. The colonisation of surfaces of the open and closed piping systems, floors, waste, walls and ceilings of the production halls becomes a major problem in the selection of effective sanitation agents for their control. Based on the existing model studies, practical methods for testing the effectiveness of sanitation procedures should be evaluated, including the selection of biocides and comparison of the physical parameters of the sanitation procedures. Testing the effectiveness of the sanitation agents should be performed with the use of standardised tests, which consider microbial, structural, and chemical characteristics of the living microbial communities on specific contact surfaces in the food-processing industry. Keywords: microbial communities, food process surfaces, mechanisms of resistance, food safety Journal: Czech Journal of Food Sciences Pages: 309-323 Volume: 26 Issue: 5 Year: 2008 DOI: 10.17221/1128-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1128-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200805-0001.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:5:id:1128-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Štěpán Tůma Author-Workplace-Name: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Kateřina Kučerová Author-Workplace-Name: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Milada Plocková Author-Workplace-Name: Department of Dairy and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Isolation of anticlostridially active lactobacilli from semi-hard cheese Abstract: The group of 7 strains of facultatively heterofermentative lactobacilli (FHL) of the non starter lactic acid bacteria (NSLAB) isolated from semi-hard cheeses using a well agar diffusion assay possessed a different level of inhibition activity against 16 different strains of Clostridium sp. belonging to the species Cl. butyricum, Cl. tyrobutyricum, Cl. beijerinckii, and Cl. sporogenes. Two selected strains with the production of partially indentified anticlostridially active inhibitory substances, Lb. paracasei ST68 (producing hydrogen peroxide) and Lb. paracasei 171R2 (producing bacteriocin and hydrogen peroxide), were tested for the inhibition activity against gas producing Cl. butyricum 10702 and Cl. tyrobutyricum 184 in cheese slurry. The effects of both strains were different in reducing the numbers of gas producing Cl. butyricum 10702 by > 3 log cycles and Cl. tyrobutyricum 184 by > 1 log cycles in cheese slurry during the tested storage periods of 24 days at 13°C. The Cl. tyrobutyricum strains isolated from spoiled cheese were identified by species-specific PCR for Cl. tyrobutyricum. Keywords: anticlostridial activity, Edam cheese, non-starter lactobacilli, PCR Journal: Czech Journal of Food Sciences Pages: 324-332 Volume: 26 Issue: 5 Year: 2008 DOI: 10.17221/115/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/115/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200805-0002.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:5:id:115-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Petr PIPEK Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Ladislav STARUCH Author-Workplace-Name: Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak Technical University in Bratislava, Bratislava, Slovak Republic Author-Name: Masatoshi IZUMIMOTO Author-Workplace-Name: Okayama University, Okayama, Japan Title: Stabilization of minced meat colour by carbon monoxide Abstract: The effect of carbon monoxide was studied on the colour stabilisation of minced meat and on oxidation of lipids. The meat colour was evaluated using reflectance spectrophotometry and video image analysis (software LUCIA 5.20). Minced meat (beef and mixture of beef and pork) was packed under industrial conditions into three different modified atmospheres (MA) consisting of combinations of oxygen, carbon dioxide, carbon monoxide, and nitrogen. Carbon monoxide prevented the oxidation of lipids and haem pigments in minced meat and thus stabilised the red colour of minced meat. The redness a* of the meat packed under CO was constant during storage (nearly a* = 20), whereas in MA containing oxygen this value decreased (a* = 5). The thiobarbituric acid reactant substances content rose in the samples packed under MA to 2 mg/kg, whereas in CO atmosphere it did not exceed 0.1 mg/kg. Keywords: carbon monoxide, colour, packaging, minced meat Journal: Czech Journal of Food Sciences Pages: 333-338 Volume: 26 Issue: 5 Year: 2008 DOI: 10.17221/1130-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1130-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200805-0003.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:5:id:1130-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Cristina Delgado-Andrade Author-Workplace-Name: Consejo Superior de Investigaciones Científicas, Estación Experimental del Zaidín, Granada, Spain Author-Name: José A. Rufián-Henares Author-Workplace-Name: Departamento de Nutrición y Bromatología, Universidad de Granada, Granada, Spain Author-Name: Francisco J. Morales Author-Workplace-Name: Consejo Superior de Investigaciones Científicas, Instituto del Frío, Madrid, Spain Title: Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products Abstract: Fluorescent Maillard compounds measurement provides more specific information on the extent of the Maillard reaction than other unspecific tools to monitor the reaction, and is suitable, as the first approach, to assess the nutritional quality of foods as related to protein damage. This work presents an optimised laboratory procedure for the measurement of total fluorescent intermediate compounds (FIC) associated with Maillard reaction, described and evaluated in a cereal-based product. Total FIC are evaluated using increased pronase E concentrations and different incubation times for the enzymatic hydrolysis, as well as three different sample clean-up steps after the enzymatic digestion. The effects of basic/acid media are considered for the stability of the fluorescent compounds. The standardised procedure is finally applied to breakfast cereals as a model of cereal-based products, analysing the correlation between total FIC production and fibre and protein contents. It is demonstrated that fluorescent compounds are mainly linked to the protein backbone in ready-to-eat breakfast cereals. Fluorescence measurement is presented as an inexpensive, rapid and accurate procedure to study the extent of Maillard reaction in breakfast cereals. Keywords: Maillard reaction, fluorescent intermediate compounds (FIC), breakfast cereals Journal: Czech Journal of Food Sciences Pages: 339-346 Volume: 26 Issue: 5 Year: 2008 DOI: 10.17221/39/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/39/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200805-0004.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:5:id:39-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jan BÁRTA Author-Workplace-Name: Department of Plant Production, Faculty of Agriculture, University of South Bohemia, České Budějovice, Czech Republic Author-Name: Veronika BÁRTOVÁ Author-Workplace-Name: Department of Plant Production, Faculty of Agriculture, University of South Bohemia, České Budějovice, Czech Republic Title: Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes Abstract: Patatin relative abundance in SDS-extractable protein and patatin content in dry matter were evaluated in tubers of forty processing and table potato cultivars usually cultivated in the Czech Republic, Germany, and the Netherlands. The patatin characteristics were evaluated over three experimental years. Patatin relative abundance in the processing cultivars achieved on average a significantly higher value (P < 0.001; Tukey HSD test) than patatin relative abundance in the table cultivars, resulting in average values of 25.80% and 21.59%, respectively. A high patatin relative abundance (over 30% in extractable protein) was determined only in the case of two cultivars: Vaneda (average 31.29%) and Tomensa (average 31.24%). Patatin content in tuber dry matter was significantly higher in the processing potato cultivars in all three experimental years (P < 0.001), attaining a mean of 1.28% with the processing cultivars and 1.03% with the table cultivars. The direct effect of the cultivar on patatin relative abundance in SDS-extractable protein was higher (33.1% for processing potato cultivars and 48.1% for table potato cultivars) than the effect of the growing year (15.6% for processing potato cultivar and 22.8% for table potato cultivars). Keywords: Solanum tuberosum L., potato tuber proteins, patatin, patatin relative abundance, patatin content Journal: Czech Journal of Food Sciences Pages: 347-359 Volume: 26 Issue: 5 Year: 2008 DOI: 10.17221/27/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/27/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200805-0005.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:5:id:27-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Quansheng Chen Author-Workplace-Name: School of Food & Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Author-Name: Jiewen Zhao Author-Workplace-Name: School of Food & Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Author-Name: Muhua Liu Author-Workplace-Name: Engineering College, Jiangxi Agricultural University, Nanchang, P. R. China Author-Name: Jianrong Cai Author-Workplace-Name: School of Food & Biological Engineering, Jiangsu University, Zhenjiang, P. R. China Title: Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition Abstract: Due to more and more tea varieties in the current tea market, rapid and accurate identification of tea (Camellia sinensis L.) varieties is crucial to the tea quality control. Fourier Transform Near-Infrared (FT-NIR) spectroscopy coupled with the pattern recognition was used to identify individual tea varieties as a rapid and non-invasive analytical tool in this work. Seven varieties of Chinese tea were studied in the experiment. Linear Discriminant Analysis (LDA) and Artificial Neural Network (ANN) were compared to construct the identification models based on Principal Component Analysis (PCA). The number of principal components factors (PCs) was optimised in the constructing model. The experimental results showed that the performance of ANN model was better than LDA models. The optimal ANN model was achieved when four PCs were used, identification rates being all 100% in the training and prediction sets. The overall results demonstrated that FT-NIR spectroscopy technology with ANN pattern recognition method can be successfully applied as a rapid method to identify tea varieties. Keywords: green tea, variety, identification, FT-NIR spectroscopy, pattern recognition Journal: Czech Journal of Food Sciences Pages: 360-367 Volume: 26 Issue: 5 Year: 2008 DOI: 10.17221/1125-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1125-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200805-0006.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:5:id:1125-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Renata WINTEROVÁ Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Renata MIKULÍKOVÁ Author-Workplace-Name: Research Institute of Brewing and Malting, Brno Author-Name: Jiří MAZÁČ Author-Workplace-Name: Customs Technical Laboratory, Prague, Czech Republic Author-Name: Pavel HAVELEC Author-Workplace-Name: Customs Technical Laboratory, Prague, Czech Republic Title: Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses Abstract: The gas chromatographic (GC) determination of volatile constituents and the determination of 13C/12C isotope ratios by isotope ratio mass spectrometry - IRMS analysis as well as SNIF-NMR analysis of (D/H)I and (D/H)II ratios in ethanol are prospective analytical methods which can be used for checking the authenticity of fruit spirits and for detecting their adulteration. Different concentrations of volatile compounds such as acetaldehyde, ethyl acetate, diethyl acetal, methanol, 1-butanol, 2-butanol, 1-propanol, 2-methyl-1-propanol, 2- and 3-methyl-1-butanol, volatile fatty acids and isotopic data were demonstrated using discriminant analysis. The results show that the determination of isotope ratios can be used especially for distinguishing between fruit spirits and others spirits, i.e. those made from beet sugar, maize, cane sugar, grain, potato, or synthetic alcohol. Gas chromatography also makes it possible to discriminate between respective spirits derived from one kind of fruit such as sweet cherry brandy, sour cherry brandy, pear brandy, apple brandy, apricot brandy, or plum brandy. Keywords: authenticity, fruit spirits, gas chromatography, stable isotope ratio analysis, IRMS, SNIF-NMR, linear discriminant analysis Journal: Czech Journal of Food Sciences Pages: 368-375 Volume: 26 Issue: 5 Year: 2008 DOI: 10.17221/1610-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1610-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200805-0007.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:5:id:1610-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Vlatka Petravić Tominac Author-Workplace-Name: Department of Biochemical Engineering Author-Name: Karin Kovačević Ganić Author-Workplace-Name: Department of Food Technology Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Draženka Komes Author-Workplace-Name: Department of Food Technology Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Leo Gracin Author-Workplace-Name: Department of Food Technology Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Mara Banović Author-Workplace-Name: Department of Food Technology Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia Author-Name: Vladimir Marić Author-Workplace-Name: Department of Biochemical Engineering Title: Influence of media composition and temperature on volatile aroma production by various wine yeast strains Abstract: Volatile aroma compounds production by two autochthonous Saccharomyces cerevisiae strains, isolated from Istria region, and three other yeast strains (Saccharomyces bayanus and two commercial Saccharomyces cerevisiae wine yeasts) was investigated on a small scale using synthetic VP4 medium and Graševina must at 12 and 20°C. The results obtained by gas chromatography analyses were compared with the aroma production properties of the native microflora, remaining after Graševina must sulphiting. In both media and at both temperatures, the wine yeasts investigated showed different metabolic profiles regarding the tested volatile aroma compounds, which should be taken in consideration for autochthonous wine production. Although the synthetic medium proved to be appropriate for the investigation of the fermentative properties, the determination of secondary aroma production by wine yeasts has to be conducted by must fermentation or possibly by fermentation of another synthetic medium whose composition would be more similar to must. Keywords: fermentation, Saccharomyces bayanus, Saccharomyces cerevisiae, volatile aroma compounds, wine yeast Journal: Czech Journal of Food Sciences Pages: 376-382 Volume: 26 Issue: 5 Year: 2008 DOI: 10.17221/11/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/11/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200805-0008.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:5:id:11-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Emmanuel N. Kokkinakis Author-Workplace-Name: Department of Nutrition & Dietetics, Technological Education Institute of Crete, Siteia, Crete, Greece Author-Workplace-Name: Department of Commerce & Advertising, Technological Education Institute of Crete, Ierapetra, Crete, Greece Author-Name: Georgios A. Fragkiadakis Author-Workplace-Name: Department of Nutrition & Dietetics, Technological Education Institute of Crete, Siteia, Crete, Greece Author-Name: Souzana H. Ioakeimidi Author-Workplace-Name: Department of Nutrition & Dietetics, Technological Education Institute of Crete, Siteia, Crete, Greece Author-Name: Ilias B. Giankoulof Author-Workplace-Name: Department of Nutrition & Dietetics, Technological Education Institute of Crete, Siteia, Crete, Greece Author-Name: Aikaterini N. Kokkinaki Author-Workplace-Name: Department of Commerce & Advertising, Technological Education Institute of Crete, Ierapetra, Crete, Greece Title: Microbiological quality of ice cream after HACCP implementation: a factory case study Abstract: The microbiological quality of the final product and the safety of the production procedures were screened in an ice cream factory, after implementation of a Hazard Analysis Critical Control Points (HACCP) system. We analysed 30 vanilla (IC1), 30 strawberry (IC2), and 30 chocolate flavoured (IC3) samples of ice cream; 30 of water; 90 of personnel's hands flora; 150 of plastic ice cream containers flora; 50 of sanitised equipment-surfaces flora. After HACCP introduction, Staphylococcus aureus was not further detectable in ice cream and Escherichia coli was mostly less than 10 CFU/g, while the spoilage markers (total coliforms - TC, aerobic plate counts - APC) in ice cream and the environment were reduced by 20-35%. Mean log CFU/g, for IC1: TC from 2.20 reduced to 1.57, APC from 4.58 reduced to 3.62. For IC2: TC from 2.29 reduced to 1.65, APC from 4.61 reduced to 3.49. For IC3: TC from 2.67 reduced to 1.76, APC from 5.08 reduced to 3.81. Keywords: ice cream, microbiological quality, Hazard Analysis Critical Control Points Journal: Czech Journal of Food Sciences Pages: 383-391 Volume: 26 Issue: 5 Year: 2008 DOI: 10.17221/1126-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1126-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200805-0009.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:5:id:1126-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: J. Davídek Title: Jan Velíšek, Karel Cejpek - Biosynthesis of Food Components Journal: Czech Journal of Food Sciences Pages: 392 Volume: 26 Issue: 5 Year: 2008 DOI: 10.17221/178/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/178/2008-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:5:id:178-2008-CJFS