Template-Type: ReDIF-Article 1.0 Author-Name: editors Title: Index of volume 28, Author index, Author institution index, List of reviewers, Subject index Journal: Czech Journal of Food Sciences Pages: I-XVI Volume: 28 Issue: 6 Year: 2010 DOI: 10.17221/2516-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/2516-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:2516-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Patrícia CICOŇOVÁ Author-Workplace-Name: Department of Food Hygiene and Technology, University of Veterinary Medicine in Košice, Košice, Slovak Republic Author-Name: Anna LACIAKOVÁ Author-Workplace-Name: Department of Food Hygiene and Technology, University of Veterinary Medicine in Košice, Košice, Slovak Republic Author-Name: Dionýz MÁTÉ Author-Workplace-Name: Department of Food Hygiene and Technology, University of Veterinary Medicine in Košice, Košice, Slovak Republic Title: Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms - a review Abstract: Ochratoxin A is a mycotoxin produced by several fungal species of the genera Aspergillus and Penicillium. This mycotoxin is nephrotoxic, immunosupressive, teratogeni, and carcinogenic to animals and has been classified as a possible human carcinogen. Human exposure to ochratoxin A is worldwide. Ochratoxin A occurs in a variety of foods. An ideal method for minimisation of the health risk that this mycotoxin poses is the prevention of food contamination. When the contamination occurs, the hazard associated with the mycotoxin presence in the food must be eliminated. Various microorganisms such as bacteria and microscopic fungi have been tested for their abilities to prevent ochratoxin A contamination or detoxify foods. Biological control by microorganisms is studied widely, therefore the objective of this article is to provide an overview of the recent development in the biological control of ochratoxin A contamination. Keywords: ochratoxin A, prevention, detoxification, bacteria, microscopic fungi Journal: Czech Journal of Food Sciences Pages: 465-474 Volume: 28 Issue: 6 Year: 2010 DOI: 10.17221/307/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/307/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201006-0002.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:307-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jiaoyan Ren Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, P. R. China Author-Name: Haiyan Wang Author-Workplace-Name: Technical Center of Shanghai Tobacco (Group) Corp., Shanghai, P. R. China Author-Name: Mouming Zhao Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, P. R. China Author-Name: Chun Cui Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, P. R. China Author-Name: Xiao Hu Author-Workplace-Name: College of Light Industry and Food Sciences, South China University of Technology, Guangzhou, P. R. China Title: Enzymatic hydrolysis of grass carp myofibrillar protein and antioxidant properties of hydrolysates Abstract: Myofibrillar protein was extracted from grass carp, a freshwater fish, and hydrolysed using five commercial proteases (papain, pancreatin 6.0, bromelain, Neutrase 1.5MG, and Alcalase 2.4 L). The antioxidant activities of the hydrolysates were determined. Pancreatin 6.0 proved to be the most efficient protease for hydrolysing myofibrillar protein with a very high protein recovery (90.20%), its hydrolysates exhibiting the highest hydroxyl radical (*OH) scavenging activity (IC50 = 349.89 ± 11.50 μg/ml) out of all five hydrolysates. Molecular weight distribution analysis revealed that pancreatin 6.0 hydrolysate rendered a higher proportion of the 6-10 kDa fraction and a lower proportion of the 3-6 kDa fraction as compared with other hydrolysates. The maximum *OH scavenging activity for pancreatin 6.0 hydrolysate (IC50 = 229.90 µg/ml) was obtained at the enzyme to substrate ratio of 0.52%, the incubation time of 7.03 h, and the incubation temperature of 50.56°C, as optimised by response surface methodology. In vitro antioxidant experiments proved that pancreatin 6.0 hydrolysates had obvious inhibitory effects on lipid peroxidation and low-density lipoproteins oxidation under optimised conditions. Keywords: grass carp, myofibrillar protein, proteolysis, oxidation, inhibition, response surface methodology Journal: Czech Journal of Food Sciences Pages: 475-484 Volume: 28 Issue: 6 Year: 2010 DOI: 10.17221/343/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/343/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201006-0003.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:343-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jiří Cicvárek Author-Workplace-Name: Dairy Research Institute, Ltd., Prague, Czech Republic, Author-Name: Ladislav Čurda Author-Workplace-Name: Department of Diary and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic, Author-Name: Ondřej Elich Author-Name: Eva Dvořáková Author-Workplace-Name: Department of Diary and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic, Author-Name: Milan Dvořák Author-Workplace-Name: Department of Diary and Fat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic, Title: Effect of caseinomacropeptide concentrate addition on the growth of bifidobacteria Abstract: We investigated the effect of caseinomacropeptide concentrate (CMP) on the growth and metabolic activity of Bifidobacterium bifidum CCDM 94 and Bifidobacterium lactis BB12 in skim milk with the addition of glucose and of various combinations of yeast extract, l-cysteine-HCl, ascorbic acid, and CMP. The microorganisms grew well on the medium containing a combination of all the nutrients mentioned, and on that where only l-cysteine-HClwas missing. In the media enhanced with CMP a shorter lag-phase occurred than in those without CMP. The shortest lag-phase and the longest log-phase with a high growth rate were observed in media No. 2 (complete medium with CMP) and No. 8 (complete medium without l-cysteine-HCl). Keywords: Bifidobacterium lactis, Bifidobacterium bifidum, caseinomacropeptide, impedance Journal: Czech Journal of Food Sciences Pages: 485-494 Volume: 28 Issue: 6 Year: 2010 DOI: 10.17221/269/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/269/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201006-0004.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:269-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dubravka Vitali Author-Workplace-Name: Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia Author-Name: Daniela Amidžić Klarić Author-Workplace-Name: Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia Author-Name: Irena Vedrina Dragojević Author-Workplace-Name: Department of Food Chemistry, Faculty of Pharmacy and Biochemistry, University of Zagreb, Zagreb, Croatia Title: Nutritional and functional properties of certain gluten-free raw materials Abstract: Since the adherence to the gluten-free diet in celiac patients affects the consumption from the grain food group, questions have been raised about the effects of such diet on calcium, iron, and fiber intake, as well as total carbohydrate and grain food consumption. Therefore, in the framework of this research, eleven types of nutritionally valuable gluten-free raw materials were proposed for consumption in gluten-free diet. They were investigated considering their macronutritive composition, different starch classes, the contents of essential minerals, dietary fiber, and polyphenols, as well as their antioxidant activity. The results were compared to the values obtained with wheat flour that was used as the reference raw material indicating that, in many aspects, the gluten-free raw materials mentioned can be considered as nutritionally more valuable in comparison to wheat flour. Especially satisfying results were obtained regarding the contents of proteins, dietary fiber, polyphenols, iron, and calcium. Therefore, the raw materials investigated can be recommended as desirable components that may contribute to the diversity, functionality, and nutritional quality of gluten-free diet. Keywords: antioxidant capacity, dietary fiber, gluten-free raw materials, minerals, polyphenols, starch Journal: Czech Journal of Food Sciences Pages: 495-505 Volume: 28 Issue: 6 Year: 2010 DOI: 10.17221/253/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/253/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201006-0005.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:253-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: S. M. Ghufran Saeed Author-Workplace-Name: Department of Food Science & Technology Author-Name: S. Umer Abdullah Author-Workplace-Name: Division of Food Research, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi, Pakistan Author-Name: S. Asad Sayeed Author-Workplace-Name: Department of Food Science & Technology Author-Name: Rashida Ali Author-Workplace-Name: Division of Food Research, H.E.J. Research Institute of Chemistry, University of Karachi, Karachi, Pakistan Title: Food protein: Food colour interactions and its application in rapid protein assay Abstract: The uniform distribution of colours as additives in a majority of the food systems is a reliable indication that one or more components of foods are able to bind with colour molecules and act as their carriers. However, the food components acting as the colour carriers have not been identified. The present paper describes the binding capacity of Carmoisine with a variety of food proteins, our results have shown that the intensity, staining, and sharpness of the stained protein bands were excellent as compared to Coomassie Brilliant Blue-R-250, which is an established staining agent for visualising electrophoretically resolved proteins. The data illustrates that Carmoisine is a fast reacting dye forming colour-complexes with all types of food proteins including curry leaves proteins. The protein bands are visualised within an hour which is useful for the initial immediate protein identifications. The experiments related to the staining of the resolved proteins with Carmoisine have shown that the dye is highly sensitive, rapid, and lasting. The food-dye can provide a quick protein assay as often desired in research works, the results may be later confirmed by using Coomassie if so required. In view of its strong binding with almost all proteins, it was thought that human proteases present in the digestive tract may not hydrolyse the bound proteins completely and may restrict the proteolytic digestion. However, the experiments based on the tryptic digestibility in vitro revealed that colour binding has no adverse effect on hydrolysis of peptide bonds by the intestinal proteases. Keywords: Carmoisine, food proteins, staining agent, PAGE, tryptic digestibility Journal: Czech Journal of Food Sciences Pages: 506-513 Volume: 28 Issue: 6 Year: 2010 DOI: 10.17221/112/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/112/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201006-0006.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:112-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zuzana Řezáčová-Lukášková Author-Workplace-Name: Department of Vegetable Food and Agriculture Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic Author-Name: Bohuslava Tremlová Author-Workplace-Name: Department of Vegetable Food and Agriculture Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic Author-Name: Matej Pospiech Author-Workplace-Name: Department of Vegetable Food and Agriculture Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic Author-Name: Eva Renčová Author-Workplace-Name: Veterinary Research Institute, Brno, Czech Republic Author-Name: Zdeňka Randulová Author-Workplace-Name: Department of Vegetable Food and Agriculture Production, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic Title: Immunohistochemical detection of wheat protein in model samples Abstract: The study focused on the optimisation of immunohistochemical examination for gluten content detection in model samples (pork meat with wheat semi-smooth flour, pork meat with wheat protein edible vital). The best results were achieved with immunohistochemical method based on ABC (avidin-biotin complex) method utilising polyclonal antibodies diluted 1:1000. The results demonstrate that for pure wheat protein detection, the utilisation of immunohistochemical detection, which can detect as little as 0.1% of the added wheat protein, is more advantageous, while the commonly used ELISA method reliably proves this additive approximately from 0.4% upwards. Keywords: food allergens, gluten, celiac disease, identification Journal: Czech Journal of Food Sciences Pages: 516-519 Volume: 28 Issue: 6 Year: 2010 DOI: 10.17221/1838-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/1838-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201006-0007.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:1838-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Nenad Parunović Author-Workplace-Name: Institute of Meat Hygiene and Technology, Belgrade, Serbia Author-Name: Milica Petrović Author-Workplace-Name: Institute of Animal Sciences, Faculty of Agriculture, University of Belgrade, Zemun, Serbia Author-Name: Vesna Matekalo-Sverak Author-Workplace-Name: Institute of Meat Hygiene and Technology, Belgrade, Serbia Author-Name: Jasmina Parunović Author-Workplace-Name: Laboratory of Microbiology, Veterinary Specialistic Institute, Pančevo, Serbia Author-Name: Čedomir Radović Author-Workplace-Name: Institute for Animal Husbandry, Zemun, Serbia Title: Relationship between carcass weight, skatole level and sensory assessment in fat of different boars Abstract: The purpose of this study was to investigate the relationship between the carcass weight and the level of skatole in boar back fat samples with descriptive sensory profiles (trained sensory panel) immediately after heating the fat samples (warm). A weak correlation was found between the carcass weight and skatole level in fat (P > 0.05). Between skatole levels in the fat of boars, whose carcass weight was below 70 kg, and of those with the carcass weight equal or above 70 kg, there was a statistically significant difference (P < 0.05). The average content of skatole in the fat tissue of the boars < 70 kg, (0.18 ± 0.09 mg/kg fat, respectively) was below the commonly used respective thresholds for tainted meat (0.20 mg/kg fat), 53% of the samples showed the values of ≤ 20 mg/kg, and 73% of the samples the values of ≤ 25 mg/kg. In the group ≥ 70 kg (0.40 ± 0.39 mg/kg fat, respectively), 80% of the samples revealed the values of ≥ 20 mg/kg, and 66% of the samples the values of ≥ 25 mg/kg. Our results show that a positive, compelling and statistically highly significant correlation exists between the skatole level and the sensory assessment of skatole intensity in fat. Keywords: boar, skatole, weight, sensory assessment Journal: Czech Journal of Food Sciences Pages: 520-530 Volume: 28 Issue: 6 Year: 2010 DOI: 10.17221/243/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/243/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201006-0008.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:243-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hamid Reza GAZOR Author-Workplace-Name: Agricultural Engineering Research Institute, Ministry of Agriculture, Karaj, Iran Author-Name: Ahmad MOHSENIMANESH Author-Workplace-Name: Agricultural Engineering Research Institute, Ministry of Agriculture, Karaj, Iran Title: Modelling the drying kinetics of canola in fluidised bed dryer Abstract: Canola, one of the new oil seeds in Iran, is investigated for drying in Batch fluidised beds. Experiments were conducted to assess the kinetics of drying in the temperature range of 30-100°C. The drying rate was found to increase significantly with increasing temperature. The drying rate was compared with various exponential time decay models and the model parameters were evaluated. The approximate diffusion and logarithmic models were found to match the experimental data very closely with the maximum Root Mean Square Error (RMSE) less than 0.02. Considering fewer differences in the model evaluation factors and friendly use, logarithmic model was recommended for modelling canola drying. The experimental data were also modelled using Fick's diffusion equation, the effective diffusivity coefficients having been found to be from 3.76 × 10-11 m2/s to 8.46 × 10-11 m2/s in the range of experimental data covered in the present study. For the process, the activation energy was calculated to be 11.03 kJ/mol assuming an Arrhenius type temperature reliance. Keywords: canola, fluidised bed, drying kinetics, food grain drying, activation energy Journal: Czech Journal of Food Sciences Pages: 531-537 Volume: 28 Issue: 6 Year: 2010 DOI: 10.17221/256/2009-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/256/2009-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201006-0009.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:256-2009-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hasan Temiz Author-Workplace-Name: Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey Author-Name: Ahmet Faruk Yeşilsu Author-Workplace-Name: Department of Food Engineering, Ondokuz Mayis University, Samsun, Turkey Title: Effect of pekmez addition on the physical, chemical, and sensory properties of ice cream Abstract: The effecs of pekmez concentrates (0, 2.5, 5.0, 7.5 and 10.0%) on the physical, chemical, and sensory properties of ice cream samples were examined. The addition of pekmez to ice cream formula positively affected total solid (TS), total sugar, invert sugar, Saccharose, titratable acidity, ash, and melting, while protein, pH, overrun, and viscosity were negatively influenced. Hunter a* and b* values were positively influenced while Hunter L* values were negatively affected by the treatment. Total acceptability scores of the samples showed variable results with the addition of pekmez while the highest scores were obtained with 7.5% addition of both mulberry and grape pekmez. Keywords: ice cream, mulberry pekmez, grape pekmez Journal: Czech Journal of Food Sciences Pages: 538-546 Volume: 28 Issue: 6 Year: 2010 DOI: 10.17221/80/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/80/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201006-0010.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:80-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ebubekir Altuntas Author-Workplace-Name: Department of Agricultural Machinery, Faculty of Agriculture, University of Gaziosmanpasa, Tasliciftlik, Tokat, Turkey Author-Name: Mehmet Erkol Author-Workplace-Name: Department of Agricultural Machinery, Faculty of Agriculture, University of Gaziosmanpasa, Tasliciftlik, Tokat, Turkey Title: Physical properties of shelled and kernel walnuts as affected by the moisture content Abstract: The variations in physical properties such as the size dimensions, unit mass, sphericity, projected area, bulk density, true density, volume, coefficient of friction on various surfaces, and terminal velocity of shelled and kernel walnuts as a function of the moisture content were determined. With an increase in the moisture content, the sphericity, projected area, bulk density, volume, and porosity of shelled and kernel walnuts increased, whereas the true density linearly decreased. Studies on rewetted walnuts showed that the terminal velocity increased from 14.17 m/s to 15.50 m/s, and from 12.60 m/s to 14.35 m/s, for shelled and kernel walnuts, respectively. The static and dynamic coefficients of friction of shelled and kernel walnuts on chipboard and plywood surfaces also increased linearly with an increase in the moisture content. Keywords: walnut (Juglans regia L.), physical properties, moisture content Journal: Czech Journal of Food Sciences Pages: 547-556 Volume: 28 Issue: 6 Year: 2010 DOI: 10.17221/194/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/194/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201006-0011.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:194-2008-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jana Říhová Ambrožová Author-Workplace-Name: Department of Water Technology and Environmental Engineering, Faculty of Environmental Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic Author-Name: Jaroslav Říha Author-Workplace-Name: Severočeské vodovody a kanalizace, a.s., Teplice, Czech Republic Author-Name: Jana Hubáčková Author-Workplace-Name: T.G. Masaryk Water Research Institute, Prague, Czech Republic Author-Name: Iva Čiháková Author-Workplace-Name: Faculty of Civil Engineering, Czech Technical University in Prague, Prague, Czech Republic Title: Risk analysis in drinking water accumulation Abstract: Drinking water is safe water, from the perspective of long-term use is does not cause any disease, pathogenic and hygienically unsafe microorganisms do not spread in it and customers enjoy its consumption. Drinking water is regarded as a foodstuff, therefore the known HACCP system can be used in the control system which can be applied not only directly to the final product, but also to the whole system of drinking water production, distribution, and accumulation. Even if there is no problem concerning the water processing and the technological line is well adjusted, the quality of drinking water is subsequently deteriorated by its transportation and accumulation. The condition and character of the operated distribution network and reservoirs are significantly and substantially related to the maintenance of the biological stability and quality of drinking water. This is well confirmed by biological audits of the distribution networks and water reservoirs. A significant fact is the negative influence of the secondary contamination by air in the reservoir facilities and the occurrence of microorganisms (fungi, bacteria) in free water and in biofilms. The findings obtained in the framework of biological audits were so alarming that the outputs of biological audits contributed to the reconsideration of the efficiency of the standard for the construction and design of water reservoirs and pointed out the necessity of its review. Keywords: biological stability of water, HACCP system, microorganisms, safe drinking water supply, water reservoirs Journal: Czech Journal of Food Sciences Pages: 557-563 Volume: 28 Issue: 6 Year: 2010 DOI: 10.17221/98/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/98/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201006-0012.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:98-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Aleš Landfeld Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Vladimír Erban Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Eliška Kováříková 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 Kýhos Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Jiřina Průchová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Pavla Novotná Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Decontamination of cut carrot by Persteril® agent based on the action of peroxyacetic acid Abstract: The use of cleaned and cut fresh vegetables for direct consumption without cooking is limited by the short shelf life caused by the fast growth of contaminating microflora. With the aim of reducing the contamination, we tested the possible use of peroxyacetic acid (brand name Persteril) as an additive. Peroxyacetic acid breaks down quickly into oxygen and acetic acid; with the latter quickly vaporising through the packaging. Tests were carried out on a model of pre-washed, cut, and re-washed carrots, which were left naturally contaminated to resemble real grocery store conditions. Four decontamination regimens were applied: (1) rinsing with ordinary tap (drinking) water, (2) rinsing with a 0.2% solution of Persteril, (3) rinsing with a 0.2% solution of Persteril + the addition of concentrated Persteril into the packaging before sealing, and (4) rinsing with a 0.2% solution of Persteril + the addition of concentrated Persteril into the packaging before sealing + another addition of concentrated Persteril after 24 hours. The total number of aerobe mesophilic microorganisms (TNM) and the numbers of yeasts and molds were monitored in the samples taken during 28-days of storage. The last decontamination regimen reduced the initial contamination by TNM by about 1× 104 CFU/g or 4 log units and no further microbial growth was observed during storage. Yeasts and molds were reduced by about 3.16 × 103 CFU/g or 3.5 log units. No statistically significant changes in colour, texture or taste were noted during storage. There was a slight change immediately after the application in the odour of samples treated with concentrated Persteril; however, the odour returned to original levels during storage. Keywords: carrot, decontamination, Persteril, peroxyacetic acid, texture, sensory quality, colour Journal: Czech Journal of Food Sciences Pages: 564-571 Volume: 28 Issue: 6 Year: 2010 DOI: 10.17221/212/2008-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/212/2008-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201006-0013.txt Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:6:id:212-2008-CJFS