Template-Type: ReDIF-Article 1.0 Author-Name: editors Title: Index of volume 27, Author index, Author institution index, List of reviewers, Subject index Journal: Czech Journal of Food Sciences Pages: I-XXII Volume: 27 Issue: 6 Year: 2009 DOI: 10.17221/1373-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1373-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:6:id:1373-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hao LIN Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China Author-Name: Jie-Wen ZHAO Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China Author-Name: Quan-Sheng CHEN Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China Author-Name: Jian-Rong CAI Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China Author-Name: Ping ZHOU Author-Workplace-Name: School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, People's Republic of China Title: Eggshell crack detection based on acoustic impulse response and supervised pattern recognition Abstract: A system based on acoustic resonance was developed for eggshell crack detection. It was achieved by the analysis of the measured frequency response of eggshell excited with a light mechanism. The response signal was processed by recursive least squares adaptive filter, which resulted in the signal-to-noise ratio of the acoustic impulse response reing remarkably enhanced. Five features variables were exacted from the response frequency signals. To develop a robust discrimination model, three pattern recognition algorithms (i.e. K-nearest neighbours, artificial neural network, and support vector machine) were examined comparatively in this work. Some parameters of the model were optimised by cross-validation in the building model. The experimental results showed that the performance of the support vector machine model is the best in comparison to k-nearest neighbours and artificial neural network models. The optimal support vector machine model was obtained with the identification rates of 95.1% in the calibration set, and 97.1% in the prediction set, respectively. Based on the results, it was concluded that the acoustic resonance system combined with the supervised pattern recognition has a significant potential for the cracked eggs detection. Keywords: eggshell, crack, detection, acoustic resonance, supervised pattern recognition Journal: Czech Journal of Food Sciences Pages: 393-402 Volume: 27 Issue: 6 Year: 2009 DOI: 10.17221/82/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/82/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200906-0002.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:6:id:82-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Daniela Mikulíková Author-Workplace-Name: Research Institute of Plant Production, Plant Production Research Centre, Piešťany, Slovak Republic Author-Name: Štefan Masár Author-Workplace-Name: Research Institute of Plant Production, Plant Production Research Centre, Piešťany, Slovak Republic Author-Name: Viera Horváthová Author-Workplace-Name: Faculty of Natural Sciences, University of SS. Cyril and Methodius, Trnava, Slovak Republic Author-Name: Ján Kraic Author-Workplace-Name: Research Institute of Plant Production, Plant Production Research Centre, Piešťany, Slovak Republic Author-Workplace-Name: Faculty of Natural Sciences, University of SS. Cyril and Methodius, Trnava, Slovak Republic Title: Stability of quality traits in winter wheat cultivars Abstract: We investigated the stability of 15 traits of quality in 45 winter wheat cultivars grown in two seasons in the Borovce locality of Slovakia. The gluten swelling, SDS test, starch content, α-amylase (α-AMS) activity, and volume weight were affected simultaneously by the cultivar, growing year, and the country of origin. Other traits were affected by only one or two of these factors. The English cultivars, when compared to the Slovak cultivars, demonstrated lower gluten swelling and volume weight, a higher α-AMS activity, and a longer vegetative period. We observed a higher α-AMS activity in the Czech, a lower starch content in the Austrian, and a longer vegetative period in the German cultivars. In the Hungarian cultivars, we detected a lower starch and a reduced amylose contents. The most stable quality traits in both growing years were identified in the Ilona (gluten swelling), Spartakus (SDS test), Cubus (falling number), Komfort (starch), GK Margit (amylose), GK Verecke (α-AMS), Saturnus (volume weight), and Vanda (thousand-kernel weight) cultivars. Other traits, such as protein, wet gluten, sedimentation index, grain hardness, grain weight per spike, grain yield, and duration of the vegetative period, were strongly affected by the environment (growing year). The foreign cultivars such as the Komfort (AUT), Saturnus (AUT), GK Rába (HUN), GK Csongrád (HUN), Silvius (AUT), GK Bagoly (HUN), and GK Forrás (HUN) were superior for growing in Slovakia. Each of them had more quality traits that were stable, comparable, and ultimately better than the control Slovak cultivars. Keywords: foreign wheat cultivars, stability of bread quality, environment, traits, growing year, country of origin Journal: Czech Journal of Food Sciences Pages: 403-417 Volume: 27 Issue: 6 Year: 2009 DOI: 10.17221/96/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/96/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200906-0003.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:6:id:96-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jindřiška Kučerová Author-Workplace-Name: Department of Food Technology, Faculty of Agronomy, Mendel University of Agriculture and Forestry in Brno, Brno, Czech Republic Title: Effects of location and year on technological quality and pentosan content in rye Abstract: Four year trials were undertaken to study the milling and baking rye quality, the hybrid variety Picasso and population varieties Dankowskie nowe and Selgo having been examined coming from three different locations of the Czech Republic. The variety significantly (P < 0.01) influenced the specific weight, grain size, amylograph maximum, and grain yield. The year of harvest significantly (P < 0.01) influenced the thousand grain weight, maltose content, protein content, amylograph maximum, and grain yield. The location significantly (P < 0.01) influenced the thousand grain weight, protein content, amylograph maximum, and grain yield. The highest pentosan content (average of the four years and three locations) was achieved by the hybrid variety Picasso (8.04%), which had the highest Falling number (232 s) as well as amylograph maximum (597 AU). The location Hradec nad Svitavou proved to be the best (8.02% pentosans) while the year 2005 (8.34% pentosans) was the most positive. A positive correlation (P < 0.05) was found between the pentosan content and the Falling number. Keywords: rye, technological quality, pentosans, variety, year, location Journal: Czech Journal of Food Sciences Pages: 418-424 Volume: 27 Issue: 6 Year: 2009 DOI: 10.17221/8/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/8/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200906-0004.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:6:id:8-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jana Tóthová Author-Workplace-Name: Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Jana Sádecká Author-Workplace-Name: Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Pavel Májek Author-Workplace-Name: Institute of Analytical Chemistry, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Title: Total luminescence spectroscopy for differentiating between brandies and wine distillates Abstract: In this study, the differentiation was investigated between brandy and wine distillate samples by fluorescence spectroscopy in combination with multivariate analysis. The samples corresponding to eight brandies from three producers and sixteen wine distillates from five producers were acquired in the local supermarkets. Total luminescence spectra of diluted and undiluted samples were recorded. In order to extract reliable information from the data sets, two multivariate analysis methods, Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), were applied separately on the excitation and emission spectra. The best differentiation was achieved using the emission spectra (400-470 nm) recorded at the excitation wavelength of 340 nm, or the excitation spectra (240-380 nm) recorded at the emission wavelength of 450 nm. The similarity map defined by the PC1 and PC2 of the PCA performed on the excitation spectra accounted for 94.9% of the total variance (PC1 90.3%, PC2 4.6%) and allowed a good discrimination between the beverages. Although the PCA similarity map defined by the PC1 (84.2%) and PC2 (13.0%) performed on the emission spectra did not lead to a clear discrimination between the beverages, a general trend pointing out the brandies and wine distillates was observed on the map. HCA performed on the excitation spectra provided a better differentiation between the two classes, without any classification error, while HCA performed on the emission spectra allowed 95.8% correct classification. Keywords: brandy, wine distillate, fluorescence spectroscopy, multivariate data analysis Journal: Czech Journal of Food Sciences Pages: 425-432 Volume: 27 Issue: 6 Year: 2009 DOI: 10.17221/125/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/125/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200906-0005.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:6:id:125-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Alžbeta Medveďová Author-Workplace-Name: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Ľubomír Valík Author-Workplace-Name: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Author-Name: Zuzana Sirotná Author-Workplace-Name: Public Health Authority of Slovak Republic, Bratislava, Slovak Republic Author-Name: Denisa Liptáková Author-Workplace-Name: Department of Nutrition and Food Assessment, Faculty of Chemical and Food Technology, Slovak University of Technology, Bratislava, Slovak Republic Title: Growth characterisation of Staphylococcus aureus in milk: a quantitative approach Abstract: Staphylococcus aureus is a pathogenic bacterium that induces several of human illnesses. The staphylococcal enterotoxin (SE) production as the results of previous growth of toxigenic strains is the most crucial problem which may lead to the staphylococcal food poisoning outbreaks in humans. That is why the growth of three strains of Staphylococcus aureus was characterised in milk and modelled in dependence of temperature. For the lag phase duration of S. aureus 2064, the Davey model was used with the following result: ln(1/lag) = 1.973 - 87.92/T + 285.09/T2 (R2 = 0.962). The dependence of the growth rate on incubation temperature was modelled by the Ratkowsky square root model and Gibson in sub-optimal and whole temperature range, respectively. The validation of both models showed high significance of the growth rate data fitting. The optimal temperature of Topt = 38.5°C was resulted from Gibson model for the S. aureus 2064 growth in milk. For practical purpose, the time necessary for the increase of S. aureus by 3 log counts was also calculated within the growth temperature range. These data may provide useful information e.g. for the producers using raw milk in their artisanal cheese practice as the specific strains were used in this study. Keywords: Staphylococcus aureus, predictive microbiology, growth parameters Journal: Czech Journal of Food Sciences Pages: 433-453 Volume: 27 Issue: 6 Year: 2009 DOI: 10.17221/24/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/24/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200906-0006.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:6:id:24-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Miguel A. Martínez-Téllez Author-Workplace-Name: Coordinación de Tecnología de Alimentos de Origen Vegetal Author-Name: Francisco J. Rodríguez-Leyva Author-Workplace-Name: Unión Agrícola Regional de Productores de Hortalizas y Frutas de San Luís Río Colorado, Carretera a Riíto, Colonia La Mesa, San Luís Río Colorado, Sonora, México Author-Name: Ilce E. Espinoza-Medina Author-Workplace-Name: Unión Agrícola Regional de Productores de Hortalizas y Frutas de San Luís Río Colorado, Carretera a Riíto, Colonia La Mesa, San Luís Río Colorado, Sonora, México Author-Name: Irasema Vargas-Arispuro Author-Workplace-Name: Coordinación de Ciencias de los Alimentos. Centro de Investigación en Alimentación y Desarrollo, A.C., Hermosillo, Sonora, México Author-Name: Alfonso A. Gardea Author-Workplace-Name: Coordinación de Tecnología de Alimentos de Origen Vegetal Author-Name: Gustavo A. González-Aguilar Author-Workplace-Name: Coordinación de Tecnología de Alimentos de Origen Vegetal Author-Name: J. Fernando Ayala-Zavala Author-Workplace-Name: Coordinación de Tecnología de Alimentos de Origen Vegetal Title: Sanitation of fresh green asparagus and green onions inoculated with Salmonella Abstract: The absence of good agricultural and manufacturing practices in the production and postharvest handling of fresh produce, such as green asparagus or green onions increase the contamination risk by biological hazards like Salmonella. The objective of this work was to investigate the efficacy of chlorine (200 and 250 ppm), hydrogen peroxide (1.5% and 2%), and lactic acid (1.5% and 2%) sanitisers during different exposure times (40, 60, and 90 s) on the reduction of Salmonella enterica subspecie enterica serovar Typhimurium in inoculated fresh green asparagus and green onions. Washing with clean water only reduced < 1 log10 CFU/g in both vegetables. The most effective sanitiser evaluated for fresh green asparagus and green onions disinfection appeared to be 2% lactic acid reducing Salmonella growth close to 3 log10 CFU/g. Hydrogen peroxide was the least effective agent for Salmonella Typhimurium reduction. No effect was observed of the exposure time of inoculated product to sanitiser up to 90 seconds. These results confirm that lactic acid could be used as an alternative for fresh green asparagus and green onions sanitation. Keywords: green asparagus, green onions, lactic acid, hydrogen peroxide, sodium hypochlorite, Salmonella Typhimurium Journal: Czech Journal of Food Sciences Pages: 454-462 Volume: 27 Issue: 6 Year: 2009 DOI: 10.17221/138/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/138/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200906-0007.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:6:id:138-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jan Šmidrkal 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: Tereza Karlová 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: Vladimír Filip 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: Markéta Zárubová 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: Iveta Hrádková 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: Antimicrobial properties of 11-cyclohexylundecanoic acid Abstract: The fact that milk fat contains many minor fatty acids is mostly neglected. It is known that 11-cyclohexylundecanoic acid is contained in cow's milk fat in the amount of 0.1-0.2%. It is also contained in human milk. 11-Cyclohexylundecanoic acid was synthesised, purified to 99.5% (GC) and its antimicrobial properties were investigated. It was found that 11-cyclohexylundecanoic acid has inhibitory effects on Bacillus cereus, Escherichia coli, and Fusarium culmorum from the concentration of 0.05 mmol/l, however, no antimicrobial effect on Saccharomyces cerevisiae has been determined. 11-Cyclohexylundecanoic acid was found also in goat and cow milk fat on the level of 0.1-0.2%. It is convenient to hydrogenate the sample of fat before the determination of 11-cyclohexylundecanoic acid by GC method. Keywords: Keywords: milk fat, fatty acids, antimicrobial properties, 11-cyclohexylundecanoic acid, GC Journal: Czech Journal of Food Sciences Pages: 463-469 Volume: 27 Issue: 6 Year: 2009 DOI: 10.17221/181/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/181/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200906-0008.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:6:id:181-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kamila Kružíková Author-Workplace-Name: Department of Veterinary Public Health and Toxicology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Jana Blahová Author-Workplace-Name: Department of Veterinary Public Health and Toxicology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Renáta Kenšová Author-Workplace-Name: Department of Veterinary Public Health and Toxicology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Author-Name: Jana Jurčíková Author-Workplace-Name: Institute of Public Health of Ostrava, Ostrava, Czech Republic Author-Name: Dušan Hypr Author-Workplace-Name: Czech Hydrometeorological Institute, Brno, Czech Republic Author-Name: Zdeňka Svobodová Author-Workplace-Name: Department of Veterinary Public Health and Toxicology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic Title: Mercury and methylmercury content in chub from the Svitava and Svratka Rivers at agglomeration Brno Abstract: The aim of our study was to determine the total mercury and methylmercury contents in the muscle of indicator fish, to determine the total mercury contents in the sediment, and to evaluate the health risks associated with fish contamination. Chub (Leuciscus cephalus L.) were caught in seven localities on the Svratka and Svitava Rivers in the Brno agglomeration in 2007. The total mercury content was determined by atomic absorption spectrophotometry using an AMA 245 analyser. Methylmercury levels were determined by gas chromatography (using electron-capture detector) after acid digestion and extraction with toluene. The highest levels of total mercury and methylmercury contamination in the fish muscle (0.18 ± 0.09 mg/kg and 0.16 ± 0.09 mg/kg, respectively) were found at the Rajhradice site (the Svratka River, under the Brno city), whereas the lowest contents of mercury and methylmercury (0.08 ± 0.02 mg/kg and 0.04 ± 0.03 mg/kg) were detected at the Modřice site (the Svratka River). Total mercury content in the sediment ranged from 0.06 mg/kg to 1.38 mg/kg, the higher value having been detected in the sediment from the Svratka River at the Rajhradice site above the confluence with the Svitava River. The lowest content was discovered at Kníničky (the Svatka River). The hazard indices calculated for the selected localities showed no health risk to the common consumer or to the fishermen and their families. Keywords: Czech river, Leuciscus cephalus, methylation, methylmercury, sediment, total mercury Journal: Czech Journal of Food Sciences Pages: 470-476 Volume: 27 Issue: 6 Year: 2009 DOI: 10.17221/70/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/70/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200906-0009.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:6:id:70-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: XiaoXue Lu Author-Workplace-Name: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province, People's Republic of China Author-Workplace-Name: Guangxi Agricultural Department, Guilin, Zhuang Autonomous Region, People's Republic of China Author-Name: Chunyan Xie Author-Workplace-Name: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province, People's Republic of China Author-Name: ZhenXin Gu Author-Workplace-Name: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu Province, People's Republic of China Title: Optimisation of Fermentative Parameters for GABA Enrichment by Lactococcus lactis Abstract: Gamma-aminobutyric acid (GABA) has antihypertensive and anti-stress functions on humans. Submerged fermentation of Lactoccocus lactis was regarded as an effective method to obtain GABA. In this study, the effects of fermentative parameters on the production of GABA was investigated. Firstly, one-variable-at-a-time experiments were performed in order to investigate the effects of significant factors influencing the GABA yield and monosodium glutamate (MSG) mole transformation percentage, i.e, the culture temperature, initial pH of the medium, MSG addition, and MSG addition time. Then, the response surface methodology (RSM) was applied to determine the optimum fermentative parameters. The results indicated that MSG addition was the most significant factor influencing GABA yield and MSG mole transformation percentage. The optimum parameters obtained by RSM for GABA enrichment by Lactoccocus lactis subsp. lactis (L. lactis) are listed as follows: temperature 31.8°C, pH 7.1 and MSG addition 15 g/l. Under these conditions, the predicted values were: GABA maximum 7.2 g/l and MSG mole transformation percentage 68.4%. Keywords: γ -aminobutyric acid, Lactococcus lactis, fermentative parameters, optimisation Journal: Czech Journal of Food Sciences Pages: 433-442 Volume: 27 Issue: 6 Year: 2009 DOI: 10.17221/45/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/45/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-200906-0010.txt Handle: RePEc:caa:jnlcjf:v:27:y:2009:i:6:id:45-2009-CJFS