Template-Type: ReDIF-Article 1.0 Author-Name: editors Title: Index of volume 26, Author index, Author institution index, List of reviewers, Subject index Journal: Czech Journal of Food Sciences Pages: I-XIV Volume: 26 Issue: 6 Year: 2008 DOI: 10.17221/1364-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1364-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:1364-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Pavlína Navrátilová Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences in Brno, Brno, Czech Republic Title: Screening methods used for the detection of veterinary drug residues in raw cow milk - a review Abstract: At both national and international levels, increasing attention is paid to the evaluation of the risk of occurrence of veterinary drug residues in foodstuffs and foods of animal origin, and to the introduction of appropriate measures to reduce this risk. The design and strategy of antibiotics and sulphonamide detection in milk involve two different aspects: the ability to sell the milk depending on its quality (technological safety), and the health safety of the milk regulated by the recent legislative regulations (toxicological safety). Veterinary drug residues in milk represent a health risk for the consumer. This review describes the methods used for extensive monitoring of antimicrobial agents - microbial inhibitor methods and rapid specific assays. Keywords: antibiotics, residues, methods Journal: Czech Journal of Food Sciences Pages: 393-401 Volume: 26 Issue: 6 Year: 2008 DOI: 10.17221/2438-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/2438-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200806-0002.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:2438-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Oldřich Chloupek Author-Workplace-Name: Department of Crop Science, Plant Breeding and Plant Medicine, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Author-Name: Zdeněk Both Author-Workplace-Name: Department of Crop Science, Plant Breeding and Plant Medicine, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Author-Name: Vítězslav Dostál Author-Workplace-Name: Department of Crop Science, Plant Breeding and Plant Medicine, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Author-Name: Pavlína Hrstková Author-Workplace-Name: Department of Crop Science, Plant Breeding and Plant Medicine, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Author-Name: Tomáš Středa Author-Workplace-Name: Department of Crop Science, Plant Breeding and Plant Medicine, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Author-Name: Thomas Betsche Author-Workplace-Name: Federal Institute for Food and Nutrition, Detmold, Germany Author-Name: Marie Hrušková Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Vladimíra Horáková Author-Workplace-Name: Central Institute for Supervising and Testing in Agriculture, Brno, Czech Republic Title: Better bread from vigorous grain? Abstract: A high seed vigour is a desired trait in agronomy as it promotes the fast field emergence and homogeneity of harvest, which is necessary for producing quality food raw material. In this work, we studied the effects of the seed vigour on the bread quality. Relationships between the grain vigour, nutrients and anti-nutrients, contents, and bread volume were evaluated using the samples acquired from official variety trials. In the trials, the grain vigour was perceived as the grain ability to germinate in stress conditions, i.e. at 10°C in a solution of polyethylene glycol (PEG 6000 at osmotic pressure - 2 bars, the so called permanent wilting point). The results showed that the locations and years changed the bread volume but not the rank of the varieties tested in the trait. A higher grain vigour was significantly related to a higher falling number during two of the three trial years. The vigour was negatively related to the lipase activity. Moreover, other decomposing enzymes showed a similar tendency as was that found in the samples with the most diverse vigour. The grain samples with 80-90% vigour produced the greatest bread volume. The grain with a vigour below or above this range produced less voluminous loaves. The varieties of the highest quality produced the most voluminous bread from the samples reaching the grain vigour of 90-95%. The standard germination test was not related to the vigour and was less responsible for the bread quality. High-quality varieties had higher contents of total polyphenols than the varieties of lower quality, and the polyphenol content was correlated with the vigour (r Keywords: wheat, grain vigour, bread volume, polyphenols, cultivars Journal: Czech Journal of Food Sciences Pages: 402-412 Volume: 26 Issue: 6 Year: 2008 DOI: 10.17221/66/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/66/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200806-0003.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:66-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Aleš LANDFELD Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Milan HOUŠKA Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Karel HOKE Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Sorption and thermal properties of rice, potato starch, and oat flakes Abstract: A precise design of the equipment for thermal sterilisation of rice, potato starch, and oat flakes by dry heat requires the knowledge of the relevant values of physical properties of these products. Water activity and enthalpy are presented as functions of temperature and humidity. Water activity was measured as a function of the moisture content and temperature in the desorption process that reproduces the real conditions existing during dry heat processing in the pilot rotating steriliser equipment. The heat of evaporation can be predicted from these data as a function of the moisture content of these products. DSC (differential scanning calorimetry) method was used for measuring the enthalpy of these products as a function of temperature during desorption of moist products starting from various levels of the moisture content. The total energy Ec necessary for heating the product and evaporation of the given amount of water can be calculated. Keywords: moisture content, humidity, water activity, enthalpy, evaporation, heat, bound water Journal: Czech Journal of Food Sciences Pages: 413-420 Volume: 26 Issue: 6 Year: 2008 DOI: 10.17221/1363-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1363-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200806-0004.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:1363-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ivan Švec Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Marie Hrušková Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Michaela Vítová Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Hana Sekerová Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Colour evaluation of different pasta samples Abstract: The colour of the laboratory prepared pasta was evaluated with respect to wheat flour types (M1 bright, M2 semi-bright, and M3 semolina), egg-ratio (0, 1, 2), and non-traditional cereals (archaic wheat species, tritordeum, spring barley, millet, lupin, buckwheat, and soya) supplements. The flour colour measurement confirmed its dependence on the wheat species milled - M3 obtained from durum wheat had a lower whiteness L* (89.6) and a higher yellowness b* (22.2) than the flour from common wheat (e.g. 93.6 and 8.1 for M1, respectively). As presumed, with the rising egg-ratio pasta yellowness increased - for M1-pasta, the calculated colour differences ∆E in pairs one-egg/eggless and two-egg/eggless were 1.1 and 4.7, respectively, while for M2- and M3-pasta ∆E values were only 0.8 and 1.5, respectively. The colour impacts of non-traditional cereals as 10% supplements differed between archaic wheat species, tritordeum, barley, and alternative cereals (millet, lupin, roasted buckwheat). In comparison to the standard, the greatest positive colour gain was brought by the lupin fortification (130% yellowness increase), while the worst appesred roasted buckwheat (10% decrease of whiteness, 210% increase of redness). At 20% non-traditional cereals supplements compared for M2- and M3-pasta, the highest positive increase of the pasta colour sensory perception was caused by corn and lupin additions in both pasta samples. The increase was slightly higher with M1-pasta (175%) than with M3-pasta (170%). In the mean of both pasta samples, yellowness L* increased from the standard pasta value 13.6 to 24.0 as measured for corn and lupin fortified pasta. Keywords: reflectance colorimetry, colour evaluation, pasta, non-traditional cereals Journal: Czech Journal of Food Sciences Pages: 421-427 Volume: 26 Issue: 6 Year: 2008 DOI: 10.17221/83/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/83/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200806-0005.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:83-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Tomáš Komprda Author-Workplace-Name: Department of Food Technology, Faculty of Agronomy, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Author-Name: Vlastimil Dohnal Author-Workplace-Name: Department of Food Technology, Faculty of Agronomy, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Author-Name: Renata Závodníková Author-Workplace-Name: Department of Food Technology, Faculty of Agronomy, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Title: Contents of some biologically active amines in a Czech blue-vein cheese Abstract: Biogenic amines (histamine, tyramine, tryptamine, phenylethylamine, cadaverine) including biologically active polyamines (putrescine, spermidine and spermine) were determined by HPLC method after 7, 21, 35, and 49 days of ripening in the core (C) and edge (E) samples of a blue-veined cheese, popular in the Czech Republic under the trade mark Niva, produced in the three consecutive months (October, November, December) from pasteurised cow milk using Penicillium roqueforti spores; two vats were produced in each month. The cheese vat, including the production period, accounted for (P < 0.05) one third and two thirds of the explained variability of the sum of biogenic amines and the sum of polyamines, respectively. The ripening time was significant (P < 0.05) from this viewpoint only in the case of the sum of biogenic amines (nearly half of the explained variability). Putrescine and spermidine contents in cheese did not change (P > 0.05), spermine content even decreased (P < 0.05) with increasing time of ripening. Tyramine content (Y, mg/kg) in the core samples increased linearly with increasing time of ripening (X, days), Y = 6.3 + 11.69X, R2 = 0.26, P < 0.001, contrary to the edge part where tyramine content did not change (P > 0.05). At the end of ripening (49 days), tyramine was quantitatively the most abundant amine (the mean and median 380 mg/kg and 289 mg/kg, respectively), its content in different cheeses (vats) varying from 10 mg/kg to 875 mg/kg. Cadaverine concentration varied between 3 mg/kg and 491 mg/kg (the mean 114, median 56 mg/kg). The levels of other biogenic amines and polyamines (with the exception of putrescine in the edge part of one of the December vats: 117 mg/kg) were very low even at the end of ripening. Tyramine contents at the end of ripening in the core-samples were higher (P < 0.01) in comparison with those in the edge-samples, contrary to histamine, cadaverine, putrescine, and spermine contents. Keywords: tyramine, cadaverine, polyamines, blue-vein cheese, Penicillium roqueforti Journal: Czech Journal of Food Sciences Pages: 428-440 Volume: 26 Issue: 6 Year: 2008 DOI: 10.17221/7/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/7/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200806-0006.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:7-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Andriy Synytsya Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Kateřina Míčková Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Ivan Jablonský Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Marcela SLUKOVÁ Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jana Čopíková Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Mushrooms of genus Pleurotus as a source of dietary fibres and glucans for food supplements Abstract: Fruit bodies (separately pilei and stems) of mushrooms Pleurotus ostreatus (four strains) and Pleurotus eryngii were characterised as a source of polysaccharides. The contents of glucans and dietary fibres were determined with using the respective Megazyme enzymatic kits. Enzymatic analysis of the fruit bodies confirmed significant differences in the contents of these components among the species and strains. The stems contained more insoluble dietary fibres than the pilei in all the cases and more β-glucans in most cases. However, relatively high contents of β-glucan (20-50% of dry matter) could be a result of incomplete enzymatic hydrolysis of insoluble α-1,3-glucans. Nevertheless, low food quality stems of mushrooms Pleurotus sp. could be a valuable source of cell wall glucans for the preparation of food supplements. Keywords: mushrooms Pleurotus, glucans, dietary fibres, food supplements Journal: Czech Journal of Food Sciences Pages: 441-446 Volume: 26 Issue: 6 Year: 2008 DOI: 10.17221/1361-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1361-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200806-0007.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:1361-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Van Ha HOANG Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Petra APOŠTOLOVÁ Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jana DOSTÁLOVÁ Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: František PUDIL Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jan POKORNÝ Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Antioxidant activity of peanut skin extracts from conventional and high-oleic peanuts Abstract: Peanut skins were isolated from deshelled and dried conventional and high-oleic peanuts. In order to obtain simpler mixtures of phenolics with other components of the respective extract, the samples were extracted with solvents of increasing polarity (hexane, ethyl acetate, and methanol). The amounts of extracts were as follows: methanol > hexane > ethyl acetate, and the contents of phenolic constituents in the extracts: ethyl acetate > methanol > hexane. Ethyl acetate extracts from the skins of both conventional and high-oleic peanuts were about the same. The amount of peanut skin ethyl acetate extract was higher than that of tea leaves, but lower than those of Labiatae plants which were also analysed. Antioxidant activities under the conditions of the Schaal Oven Test in lard and in rapeseed oil were only moderate, lower than in the case of synthetic antioxidants (butylated hydroxytoluene, butylated hydroxyanisole, ascorbyl palmitate). The reducing power, free DPP* radical scavenging, inactivation of hydroxylic, and superoxide free radicals were medium, comparable to those of synthetic antioxidants; these activities also resembled to those in the extracts of conventional and high-oleic peanut skins. Keywords: antioxidant activity, free radical scavenging, Labiatae plant extracts, natural antioxidants, peanut skins, Schaal Oven Test, synthetic antioxidants Journal: Czech Journal of Food Sciences Pages: 447-457 Volume: 26 Issue: 6 Year: 2008 DOI: 10.17221/29/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/29/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200806-0008.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:29-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zdenek FILIP Author-Workplace-Name: Federal Environmental Agency, Langen Branch, Langen, Germany Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: SUSANNE HERMANN Author-Workplace-Name: Federal Environmental Agency, Langen Branch, Langen, Germany Author-Name: KATEŘINA DEMNEROVÁ Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: FT-IR spectroscopic characteristics of differently cultivated Escherichia coli Abstract: FT-IR spectra were recorded of Escherichia coli cell mass with the aim of obtaining spectral traits possibly useful in a rapid detection and characterisation of this indicator bacterium. A well differentiated spectrum was obtained from the cell mass harvested in a stationary phase of growth, e.g., after 24 h, from a minimum nutrient broth. The cell mass, harvested either earlier or grown in nutrient solutions which contained an enhanced carbon or nitrogen concentrations delivered somewhat different IR spectra, apparently due to a higher content of nucleic acid components as related to other structural constituents of bacterial cells. Consequently, the FT-IR spectra of E. coli, although rather rapidly to collect, seem only capable of delivering useful and reproducible information if the cell mass is obtained under standardised cultural conditions. Keywords: Escherichia coli, FT-IR spectroscopy, cell mass traits Journal: Czech Journal of Food Sciences Pages: 458-463 Volume: 26 Issue: 6 Year: 2008 DOI: 10.17221/14/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/14/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200806-0009.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:14-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Monika Okrouhlá Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague-Suchdol, Czech Republic Author-Name: Roman Stupka Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague-Suchdol, Czech Republic Author-Name: Jaroslav Čítek Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague-Suchdol, Czech Republic Author-Name: Michal Šprysl Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague-Suchdol, Czech Republic Author-Name: Milan Trnka Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague-Suchdol, Czech Republic Author-Name: Eva Kluzáková Author-Workplace-Name: Department of Animal Husbandry, Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences in Prague, Prague-Suchdol, Czech Republic Title: Effect of lean meat proportion on the chemical composition of pork Abstract: The objective of this work was to verify the effect of the lean meat proportion on the chemical composition of the meaty parts (loin and ham) of pork. A total of 116 finishing hybrid pigs commonly used in the Czech Republic were fattened for this purpose. The pigs were divided according to the lean meat proportion criterion into 3 groups, i.e. more than 60.0%, 55.0-59.9% and 50.0-54.9%. Representative muscle samples were taken from the right halves of these pigs. They were then homogenised and submitted to chemical analysis. The results of the measuring showed that the values of the water content, intramuscular fat (IMF), crude proteins, and ash matter ranged in the loin between 72.50-72.80%, 1.56-1.96%, 23.20-23.40%, and 1.37-1.40%, respectively, and in the ham between of 70.43-71.59%, 3.52-4.26%, 21.67-21.95%, and 1.42-1.56%, respectively. The ascertained values of the water content and crude proteins with regard to the increasing lean meat proportion in the carcasses did not show any developmental tendencies. As for the content of IMF, it was determined that the higher was the lean meat proportion, the lower was the IMF content. Concerned of sensoric quality traits it means that pork meat from supermeaty hybrid pigs shows lower quality. Concerning the content of ash matter, it was observed that the ash content increased with an increasing lean meat proportion. In the carcass part of the musculus longissimus lumborum et thoracis (MLLT), it was demonstrated that the higher was the lean meat proportion, the lower was the content of amino acids - threonine, isoleucine, lysine, aspartic acid, serine, and proline. From point of the production of exceedingly meaty pigs (over 60%), it can be expected a worse nutritional pork meat value. In the carcass portion of the musculus semimembranosus (MS), the contents of valine, isoleucine, phenylalanine, lysine, serine, proline, and glycine increased with an increasing lean meat proportion. Within the framework of statistical evaluation of differences between the groups, the values of IMF ((P ≤ 0.01) in MLLT, water content, IMF, ash matter, threonine, valine, phenylalanine, lysine, aspartic acid, serine, glycine, and alanine in MS were highly significant ((P ≤ 0.05; (P ≤ 0.01 and (P ≤ 0.001). Keywords: pig, meat, lean meat, chemical composition Journal: Czech Journal of Food Sciences Pages: 464-469 Volume: 26 Issue: 6 Year: 2008 DOI: 10.17221/18/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/18/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200806-0010.txt Handle: RePEc:caa:jnlcjf:v:26:y:2008:i:6:id:18-2008-CJFS