Template-Type: ReDIF-Article 1.0 Author-Name: Ivana Kabelová Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technologyin Prague, Prague, Czech Republic Author-Name: Markéta Dvořáková Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technologyin Prague, Prague, Czech Republic Author-Name: Hana Čížková Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technologyin Prague, Prague, Czech Republic Author-Name: Pavel Dostálek Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technologyin Prague, Prague, Czech Republic Author-Name: Karel Melzoch Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technologyin Prague, Prague, Czech Republic Title: Determination of free amino acids in cheeses from the Czech market Abstract: High performance liquid chromatography (HPLC) method with the pre-column derivatisation by AccQ*Tag agent and following determination of these derivates after their separation in reverse phase column followed by fluorescent detection was used for the determination of amino acids in cheeses. The contents of sixteen free amino acids in twenty five cheeses commercially available in the Czech Republic were measured. The total content of free amino acids in the studied cheeses varied in the range from 27 g/kg to 160 g/kg. Among individual amino acids, seven amino acids were more concentrated in all cheese samples and came from three distinctive taste groups: bitter tasting amino acids (leucine, lysine, and phenylalanine), bitter sweet amino acids (proline and valine), and salty-umami amino acids (glutamic acid and aspartic acid). The differences in the contents of the total and individual free amino acids were influenced by the kind of cheese and mainly by the duration and intensity of proteolysis. Keywords: amino acids, cheese, HPLC, pre-column derivatisation, 6-aminoquinolyl-N-hydroxy-succinimidyl carbamate (AQC), fluorescent detection Journal: Czech Journal of Food Sciences Pages: 143-150 Volume: 27 Issue: 3 Year: 2009 DOI: 10.17221/1415-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1415-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200903-0001.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:1415-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jurislav Babić Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: Drago Šubarić Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: Bronislav Miličević Author-Workplace-Name: Zvecevo dd, Food Industry, Pozega, Croatia Author-Name: Durdica Ačkar Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: Mirela Kopjar Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Author-Name: Nela Nedić Tiban Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek, Osijek, Croatia Title: Influence of trehalose, glucose, fructose, and sucrose on gelatinisation and retrogradation of corn and tapioca starches Abstract: The effects of trehalose, glucose, fructose, and sucrose on the gelatinisation and retrogradation properties of corn (CS) and tapioca (TS) starches were studied with differential scanning calorimetry (DSC). The results showed that the sugars affect gelatinisation and retrogradation of both starches, with the effect varying significantly between sugars. The addition of trehalose, glucose, fructose, and sucrose increased the gelatinisation temperatures and enthalpy of gelatinisation of corn and tapioca starches. The extent of increase followed the order: fructose < glucose < trehalose < sucrose with CS, and fructose < trehalose < sucrose < glucose with TS. The retrogradation studies showed that sugars of lower molecular weights (glucose and fructose) were less effective in the reduction of retrogradation than those of higher molecular weights (sucrose and trehalose). Trehalose retarded retrogradation of both corn and tapioca starches under all conditions investigated. Sucrose had the same effect on the corn starch retrogradation. The effects of other sugars depended on the type of starch, storage period, and storage temperature. Keywords: corn starch, tapioca starch, sugars, gelatinisation, retrogradation Journal: Czech Journal of Food Sciences Pages: 151-157 Volume: 27 Issue: 3 Year: 2009 DOI: 10.17221/31/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/31/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200903-0002.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:31-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Vratislav Psota Author-Workplace-Name: Research Institute of Brewing and Malting, PLC, Malting Institute, Brno, Czech Republic Author-Name: Zuzana Skulilová Author-Workplace-Name: Department of Food Technology, Faculty of Agronomy, Mendel University of Agriculture and Forestry Brno, Brno, Czech Republic Author-Name: Jiří Hartmann Author-Workplace-Name: Central Institute for Supervising and Testing in Agriculture, Brno, Czech Republic$2 Title: The effect of the barley variety, location and year crop on the haze of congress wort Abstract: The study set consisted of eleven barley (Hordeum vulgare L.) varieties grown at four different locations for a three-year period. The malting characteristics were determined in all samples. The results obtained using the traditional visual evaluation of wort clarity were compared with those obtained nephelometerically. The results indicate a considerable effect of a variety on the wort haze (30-40%). The effect of location on the wort haze varied from 13-22%, the effect of year was small. The level of wort haze or wort clarity split the set of the varieties under study to clearly distinguishable groups. The worts from the varieties Annabell and Nordus inclined to form wort haze. Statistically significant or highly significant correlation was found between the wort haze and clarity and the relative extract at 45°C, diastatic power, final apparent attenuation, and saccharification time. The relationship between the wort haze or clarity and other technological parameters was not statistically significant in most cases. The correlation coefficient between the haze at 15° or 90° (nephelometric method) and wort clarity (visual method) was 0.89. The nephelometric determination of wort haze completely replaces the traditional subjective evaluation of wort clarity. Keywords: Keywords: clarity, Hordeum vulgare, malting quality, variety Journal: Czech Journal of Food Sciences Pages: 158-164 Volume: 27 Issue: 3 Year: 2009 DOI: 10.17221/156/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/156/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200903-0003.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:156-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zdeňka Panovská Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Petr Štern Author-Workplace-Name: Institute of Hydrodynamics, Academy of Sciences of the Czech Republic, Prague, Czech Republic Author-Name: Alena Váchová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Dobromila Lukešová Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jan Pokorný Author-Workplace-Name: Department of Food Chemistry and Analysis, Institute of Chemical Technology in Prague, Prague, Czech Republic Title: Textural and flavour characteristics of commercial tomato ketchups Abstract: A set of 20 samples of tomato ketchup purchased on the market were analysed by several rheological procedures (Rheo-Stress 300) and by sensory profiling of both textural and flavour characteristics. A great variance was observed of all characteristics in all sample variables. About a third of plots between two variables were significantly related in the case of two rheological attributes and two sensory attributes, and in that of combinations between rheological and a sensory attributes. Similarly as in the case of lipid dispersions, the sensory texture acceptability was significantly related to the overall flavour acceptability. This proves the importance of texture in the consumption of tomato ketchup. Keywords: tomato ketchup, rheology, sensory characteristics Journal: Czech Journal of Food Sciences Pages: 165-170 Volume: 27 Issue: 3 Year: 2009 DOI: 10.17221/220/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/220/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200903-0004.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:220-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Stela Jokić Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek Osijek, Croatia Author-Name: Ibrahim Mujić Author-Workplace-Name: Colegium fluminense Polytechnic of Rijeka, Rijeka, Croatia Author-Name: Milan Martinov Author-Workplace-Name: Faculty of Technical Sciences, University of Novi Sad, Novi Sad, Serbia$2 Author-Name: Darko Velić Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek Osijek, Croatia Author-Name: Mate Bilić Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek Osijek, Croatia Author-Name: Jasmina Lukinac Author-Workplace-Name: Faculty of Food Technology, University of J. J. Strossmayer in Osijek Osijek, Croatia Title: Influence of drying procedure on colour and rehydration characteristic of wild asparagus Abstract: The objective of this research was to examine the influence of different drying procedures on the colour quality and rehydration capacity of wild asparagus (Asparagus maritimus L.). Wild asparagus samples were dried using convective (40°C, 50°C, 60°C, and 70°C at the airflow velocity of 2.75 m/s), natural, and freeze (-20°C and -40°C) drying procedures. Rehydration and colour characteristics were used as indicators of the quality of the dried asparagus samples. Convective drying of asparagus resulted in the smallest colour change of the fresh material, whereby drying at 60°C presented the optimum. The best rehydration ratio was achieved when the samples were freeze dried at -40°C. Naturally dried asparagus samples resulted in a very low rehydration ratio compared to the other procedures investigated. The rehydration and appearance of the dried asparagus are two important physical factors that need special attention when designing or selecting a drying procedure. Furthermore, the influence of drying on other quality characteristics of wild asparagus, such as the content of active ingredients or microbial count, should be investigated in further studies. The investigation of economic parameters of different drying procedures should be considered as well. Keywords: wild asparagus, drying procedure, rehydration, colour Journal: Czech Journal of Food Sciences Pages: 171-177 Volume: 27 Issue: 3 Year: 2009 DOI: 10.17221/149/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/149/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200903-0005.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:149-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Soner Kazaz Author-Workplace-Name: Department of Landscape Architecture, Faculty of Forestry, University of Suleyman Demirel, Isparta, Turkey Author-Name: Hasan Baydar Author-Workplace-Name: Department of Field Crops, Faculty of Agriculture, University of Suleyman Demirel, Isparta, Turkey Author-Name: Sabri Erbas Author-Workplace-Name: Department of Field Crops, Faculty of Agriculture, University of Suleyman Demirel, Isparta, Turkey Title: Variations in chemical compositions of Rosa damascena Mill. and Rosa canina L. fruits Abstract: In this study, fruits, fruit flesh and seeds of damask rose (Rosa damascena Mill.) and rose hip (Rosa canina L.) were assayed for the composition of fatty acids, ascorbic acid, α-tocopherol, β-carotene, and mineral elements. The content of linoleic acid in seed oil of Rosa damascena (54.18%) was found to be higher than in that of Rosa canina (48.84%). α-Tocopherol contents were found to be 7.10 μg/g and 34.20 μg/g for Rosa damascena and Rosa canina fruits, respectively. Ascorbic acid content was determined as the highest in the fruit flesh (546 mg/100 g in Rosa damascena and 2200 mg/100 g in Rosa canina), and as the lowest in the seeds of both species. Rosa damascena fruits were found to be richer in minerals such as Ca, Fe, K, Mn, Na, P, and Zn than Rosa canina fruits. The results of the present study showed that Rosa damascena fruits could be used as food and food additive equally as rose hip fruits. Keywords: Rosa damascena, Rosa canina, chemical composition, nutritional value Journal: Czech Journal of Food Sciences Pages: 178-184 Volume: 27 Issue: 3 Year: 2009 DOI: 10.17221/5/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/5/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200903-0006.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:5-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ahmet Hilmi Çon Author-Workplace-Name: Food Engineering Department, Engineering College, Pamukkale university, Denizli, turkey Author-Name: Nihat Karasu Author-Workplace-Name: Food Engineering Department, Engineering College, Pamukkale university, Denizli, turkey Title: Determination of antagonistic starter cultures for pickle and olive fermentation processes Abstract: In the present study, the main purpose was the selection of antagonistic starter cultures for pickle and olive fermentation processes. The chemical and microbiological properties of fermented 70 pickle and 16 olive samples collected from the province of the west part of Turkey were analysed. Subsequently, lactic acid bacteria strains producing bacteriocin-like metabolites were isolated and identified. From 86 samples, 16 isolates were chosen, depending on their partial antimicrobial activity against at least one selected indicator. 13 out of this 16 isolates were identified as Lactobacillus plantarum whereas 3 of them proved to be Lactobacillus pentosus. Moreover, all the relevant isolates were found to be potent acid producers. All these results obviously suggest that the isolated Lactobacillus plantarum 9 and 25 were appropriate for them to be proposed as starter cultures in fermented pickle and olive production. Keywords: pickle, olive, Lactobacillus, antimicrobial activity Journal: Czech Journal of Food Sciences Pages: 185-193 Volume: 27 Issue: 3 Year: 2009 DOI: 10.17221/86/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/86/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200903-0007.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:86-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Monika Morávková Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Marija Kaevska Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Neysan Donnelly Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Ivo PAVLÍK Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Title: Distribution of non-tuberculosis mycobacteria in environmental samples from a slaughterhouse and in raw and processed meats Abstract: The notification of all cases of diagnosed bovine tuberculosis is a statutory requirement, while the same is not true for other mycobacterial infections. Thus, the establishment of the true incidence of infection with non-tuberculous mycobacteria (NTM) is difficult. The aim of this study was to describe the incidence of NTM in environmental samples from a pig slaughterhouse and from raw and processed meat samples collected from supermarkets and butchers. Three species of mycobacteria (M. chelonae, M. kansasii, and M. intermedium) were detected in 8.0% of the environmental samples from a pig slaughterhouse and in 9.3% of raw and 7.7% of processed meat, respectively. The isolation of a single NTM species from these samples is a disturbing finding and means that raw meat may be a potential pathway for the transmission of NTM infections to humans. Keywords: mycobacteria, meat, food safety, zoonosis Journal: Czech Journal of Food Sciences Pages: 194-202 Volume: 27 Issue: 3 Year: 2009 DOI: 10.17221/120/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/120/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200903-0008.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:120-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Antónia Šrobárová Author-Workplace-Name: Institute of Botany of the Slovak Academy of Science, Bratislava, Slovak Republic Author-Name: Štefan EGED Author-Workplace-Name: Institute of Botany of the Slovak Academy of Science, Bratislava, Slovak Republic Author-Name: Jaime TEIXEIRA DA SILVA Author-Workplace-Name: Department of Horticulture, Faculty of Agriculture, Mikicho, Ikenobe, Kagawa, Japan Author-Name: Alberto Ritieni Author-Workplace-Name: Department of Food Science, University of Naples "Federico II", Portici (Naples), Italy Author-Name: Antonello Santini Author-Workplace-Name: Department of Food Science, University of Naples "Federico II", Portici (Naples), Italy Title: The use of Bacillus subtilis for screening fusaric acid production by Fusarium spp. Abstract: Fusaric acid (FA) is one of the most important secondary metabolites produced by Fusarium oxysporum (Schlecht) (FO), F. solani (Mart.) Appel & Wollenweber, and F. moniliforme Sheldon. It is toxic to humans, many plants, and microorganisms and it enhances the toxicity of fumonisin and trichothecene. A simple and rapid method for fusaric acid (FA) screening in Fusarium isolates was developed. In this study, several strains of Fusarium oxysporum were tested for their ability to produce FA by using a suitable race of Bacillus subtilis as the bioassay. A modified method using small agar blocks with the fungus producing FA was applied in the screening test. FA standard and F. culmorum were used as controls. The experimental F. oxysporum isolates and FA standard produced transparent zones on the plates with Bacillus subtilis. The differences in size of the transparent zones corresponded to the quantity of FA when thin-layer chromatography was used. Keywords: different strains, weed toxin, TLC chromatography, malt agar Journal: Czech Journal of Food Sciences Pages: 203-209 Volume: 27 Issue: 3 Year: 2009 DOI: 10.17221/64/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/64/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200903-0009.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:64-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dimitar KUZMANOV Author-Workplace-Name: University of Food Technologies, Plovdiv, Bulgaria Author-Name: Nikolay DIMITROV Author-Workplace-Name: University of Food Technologies, Plovdiv, Bulgaria Title: Forecasting the necessity of grain fumigation during storage Abstract: According to the simulation models composed for the population growth and feeding damage of the insects: Sitophilus oryzae (L.), Sitophilus granarius (L.) and Rhizopertha dominica (F.) the populations densities have been determined at which the grain fumigation costs at using phosphorus hydrogen preparations equal the damage values caused by insects. The necessity of fumigation can be forecasted, according to the population growth time up to these limits. For this purpose, simulation models at temperatures of 21, 24, 27, and 30°C have been used. The products of time and temperature should be calculated at different temperatures and compared according to the simulation results and forecast temperature values during grain storage in particular granary. The action thresholds have been determined according to the models, at which fumigation should be carried out so that no economical losses or quality deterioration of grain be admitted. The results forecast have also been confirmed by freshly harvested wheat storage in a flat storehouse and a metal silo bin. It has been established that grain fumigation can be avoided if grain is stored in flat storehouses and cooled down by ventilation. Keywords: insect, stored grain, damage (loss), simulation model, action threshold, fumigation Journal: Czech Journal of Food Sciences Pages: 210-215 Volume: 27 Issue: 3 Year: 2009 DOI: 10.17221/2654-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/2654-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200903-0010.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:2654-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Weifen WANG Author-Workplace-Name: College of Life Science, China Jiliang University, Hangzhou, Zhejiang Province, China Author-Name: Xianjun DAI Author-Workplace-Name: College of Life Science, China Jiliang University, Hangzhou, Zhejiang Province, China Author-Name: LI Zhiqiang Author-Workplace-Name: Xiaoshan School of Science and Technology, Zhejiang Ocean University, Hangzhou, Zhejiang Province, China Author-Name: Qingli MENG Author-Workplace-Name: College of Life Science, China Jiliang University, Hangzhou, Zhejiang Province, China Title: Tissue distribution and elimination of florfenicol in topmouth culter (Culter alburnus) after oral administration Abstract: The serum concentration and muscle residue of florfenicol following oral administration were evaluated in topmouth culter (Culter alburnus) under field conditions. Fishes were cultured in tanks and fed a commercial medicated diet containing 2000 mg/kg florfenicol in a single dose. The sampling was conducted at different intervals (0, 0.5, 1, 1.5, 2, 3, 4, 8, 10, 12, 16, 24, 36, 48, 72, 96, 120, 144, 168 h) after the cessation of medication. Drug analysis was carried out by HPLC. The maximum concentration (Cmax) of 10.8 μg/g in serum and 4.2 μg/g in muscle were reached at the same time (tmax) of 8 hours. If the EU MRL value of 1.0 μg/g is quoted for the topmouth culter tissue, the extrapolation of the data indicated that it will be passed after a 40.6 h withdrawal period for florfenicol in topmouth culter muscle. Keywords: serum, elimination, florfenicol, topmouth culter (Culter alburnus) Journal: Czech Journal of Food Sciences Pages: 214-221 Volume: 27 Issue: 3 Year: 2009 DOI: 10.17221/183/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/183/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200903-0011.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:183-2008-CJFS