Template-Type: ReDIF-Article 1.0
Author-Name: Jan VaŇha
Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: František KvasniČka
Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical, Institute of Chemical Technology Prague, Prague, Czech Republic
Title: Methods of detecting plant raw materials in meat products - a review
Abstract: The detection of plant raw materials in meat products is a way to estimate the actual amount of plant raw materials and thus monitor the meat product quality. Markers found in plant materials, that are most a frequently used in the meat processing industry, were selected. In order to prove the presence of plants in meat products, it is essential for the same markers not to be natural compounds of the raw meat as well. Such specific markers include isoflavones, oligosaccharides, phytic acid and starch. The review summarises only the methods used in the last decade.
Keywords: meat products, isoflavones, phytic acid, starch, oligosaccharides
Journal: Czech Journal of Food Sciences
Pages: 299-307
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/32/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/32/2010-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:32-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Biagina Chiofalo
Author-Workplace-Name: Department of Morphology, Biochemistry, Physiology and Animal Production, Faculty of Veterinary Medicine, University of Messina, Messina, Italy
Author-Name: Vittorio Lo Presti
Author-Workplace-Name: Department of Morphology, Biochemistry, Physiology and Animal Production, Faculty of Veterinary Medicine, University of Messina, Messina, Italy
Author-Name: Giovanni Savoini
Author-Workplace-Name: Department of Veterinary Sciences and Technologies for Food Safety, Faculty of Veterinary Medicine, University of Milano, Milano, Italy
Author-Name: Enrico D'Alessandro
Author-Workplace-Name: Department of Morphology, Biochemistry, Physiology and Animal Production, Faculty of Veterinary Medicine, University of Messina, Messina, Italy
Author-Name: Vincenzo Chiofalo
Author-Workplace-Name: Department of Morphology, Biochemistry, Physiology and Animal Production, Faculty of Veterinary Medicine, University of Messina, Messina, Italy
Author-Name: Luigi Liotta
Author-Workplace-Name: Department of Morphology, Biochemistry, Physiology and Animal Production, Faculty of Veterinary Medicine, University of Messina, Messina, Italy
Title: Nucleotides in broiler chicken diet: effect on breast muscles quality
Abstract: The study evaluated the effects of nucleotide dietary supplementation on the physical and nutritional characteristics of the Pectoralis major muscle of male broiler chickens (n = 60 000), divided into two homogeneous groups: Control (C) and Nucleotides (N). The animals of the two groups, from the birth (24 h of age) to the slaughtering age (52 days), received the same diet, supplemented (N) or not (C) with 0.1% of a Nucleotide pool. At the slaughtering, on a sample of 130 animals per group, randomly selected, the physical and nutritional characteristics of Pectoralis major muscle were determined. The meat of the N group showed significantly higher redness and Hue values, lower shear force values, higher lipid and ash percentages and iron content. Moreover, nucleotides significantly increased monounsaturated acids and linolenic acid and decreased eicosapentanoic and docosahexanoic acids. The unsaturation degree was higher in the Nucleotides group and Atherogenic index was positively influenced by the nucleotide supplementation. Nucleotide dietary supplementation improved the physical and nutritional characteristics of the Pectoralis major muscle of broiler chickens.
Keywords: dietary nucleotide, meat, broiler chicken
Journal: Czech Journal of Food Sciences
Pages: 308-317
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/327/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/327/2010-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:327-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Zdeňka Randulová
Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic
Author-Name: Bohuslava Tremlová
Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic
Author-Name: Zuzana Řezáčová-Lukášková
Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic
Author-Name: Matej Pospiech
Author-Workplace-Name: Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic
Author-Name: Ivan Straka
Author-Workplace-Name: Professional Consultant, Brno, Czech Republic
Title: Determination of soya protein in model meat products using image analysis
Abstract: The addition of plant proteins into meat products is nowadays a commonly used practice especially for the technological and economical reasons. Their properties have been known and used in meat products production for a long time. In the past, wheat protein or flour had been used most frequently, however, in these days they are being replaced by soya protein which has much more favourable properties in its use. Considering the possible misuse of raw materials of plant origin for the adulteration of meat products, the existence of highly sensitive and accurate procedures for their detection is needed including the determination of their content. Soya protein can be detected using various methods. In our work, an immunohistochemical method was used with image analysis for the quantification of soya protein. Model meat products with the addition of known amounts of soya protein in various forms were made for this experiment.
Keywords: soya protein, image analysis, quantification, immunohistochemistry
Journal: Czech Journal of Food Sciences
Pages: 318-321
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/57/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/57/2009-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:57-2009-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Helena Bovšková
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Kamila Míková
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Title: Factors influencing egg white foam quality
Abstract: The work was targeted on the study of egg white foam forming, including the influence of pH, aluminium ions, xanthan, maltodextrin, and phosphates on the whipping and stability of egg white foams. The whipping was studied with non pasteurised and pasteurised egg white using the blender with planet motion. Both types of egg white formed good foam in the acid area (pH below 4.5) and at neutral pH. Aluminium ions had a positive effect on the foam volume and stability, especially with the non pasteurised egg white. The addition of maltodextrin or saccharose decreased the foam volume but increased the foam stability. The addition of natrium pyrophosphate or natrium hexametaphosphate had a positive effect on the volume, density, and stability of foam. Foams with hexametaphosphate were applied into confectionary products.
Keywords: egg white, foam characteristics, acidity, aluminium ions, natrium pyrophosphate, natrium hexametaphosphate
Journal: Czech Journal of Food Sciences
Pages: 322-327
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/435/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/435/2010-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:435-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Klára Bartáková
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
Author-Name: Michaela Dračková
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
Author-Name: Ivana Borkovcová
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
Author-Name: Lenka Vorlová
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: Impact of microwave heating on hydroxymethylfurfural content in Czech honeys
Abstract: As far as honey is concerned, microwave oven heating finds its use especially for crystallised honey reliquefying. We focused on monitoring the changes in hydroxymethylfurfural content which is an indicator of heat damage done to honey, among others. Microwave honey heating was carried out in four degrees of microwave power levels over seven variously long time periods. In total, 22 analysed honey samples came directly from bee-keepers from the Czech Republic from the 2004 and 2006 harvests. Hydroxymethylfurfural content was determined by HPLC method using a liquid chromatograph Alliance 2695 with a PDA detector 2996. We obtained relatively interesting results: despite the honey having reached relatively high temperature levels (80-90°C) at the highest power levels and the longest time periods, there was no gradual significant increase in hydroxymethylfurfural content which could be expected at conventional heating. On the other hand, hydroxymethylfurfural content varied in the course of heating of the individual samples, which is a very interesting result. A significant role was played also by the botanic origin of the honeys because the course of the changes in hydroxymethylfurfural content due to microwave heating was not the same in all honeys analysed.
Keywords: honey, hydroxymethylfurfural, HMF, microwave heating
Journal: Czech Journal of Food Sciences
Pages: 328-336
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/110/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/110/2009-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:110-2009-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Eva Bergerová
Author-Workplace-Name: Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, Bratislava, Slovak Republic
Author-Name: Zuzana Godálová
Author-Workplace-Name: Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, Bratislava, Slovak Republic
Author-Name: Peter Siekel
Author-Workplace-Name: Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, Bratislava, Slovak Republic
Title: Combined effects of temperature, pressure and low pH on the amplification of DNA of plant derived foods
Abstract: The effect of food processing on the DNA integrity was studied by means of PCR amplification of soybean, transgenic MON 810 and non-transgenic maize, bean, and pea. The degree of DNA degradation was checked by PCR and visualised by agarose gel electrophoresis. The conditions of technological treatment such as temperature, pH, pressure, and their combination may negatively influence the integrity of DNA in processed foods and hence PCR detection of food components. The DNA over 300 bp was amplifiable when mild processing parameters up to 100°C were performed at approximately neutral or low acidic pH. The autoclaving (12°C; 0.1 MPa) significantly reduced the size of amplifiable DNA in the time dependant manner and that was intensified by acidic pH. The maximum amplicons length achieved for highly processed matrices was 300 bp. The major impact on the DNA integrity was exerted by the combination of pressure, temperature, and low pH.
Keywords: GMO, food processing, DNA degradation, DNA amplification
Journal: Czech Journal of Food Sciences
Pages: 337-345
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/217/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/217/2010-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:217-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Marie Hrušková
Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Ivan Švec
Author-Workplace-Name: Department of Carbohydrate Chemistry and Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology 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 Prague, Prague, Czech Republic
Title: Colour analysis and discrimination of laboratory prepared pasta by means of spectroscopic methods
Abstract: For the CIE Lab colour profile determination of laboratory prepared pasta, two sample granulations and two spectral methods were tested. Pasta was manufactured progressively from semolina, common wheat, and corn flour. Sufficient colour spectra ranges were ensured by means of fortification with 9 non-traditional cereals in the first case, 8 natural colorants in the second one, and with 12 gluten-free pasta recipes in the last case. Both factors (i.e. granulation and spectral method) were proved as statistically significant by the cluster, variance and principal component analyses. In the comparison of the effects on the pasta composition and the spectral method, the latter demonstrated a stronger impact on the pasta colour profile measured.
Keywords: pasta, colour profile, granulation, spectral method, PCA
Journal: Czech Journal of Food Sciences
Pages: 346-323
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/25/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/25/2011-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:25-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Drago Šubarić
Author-Workplace-Name: Faculty of Food Technology, University of J.J. Strossmayer in Osijek, Osijek, Croatia
Author-Name: Jurislav Babić
Author-Workplace-Name: Faculty of Food Technology, University of J.J. Strossmayer in Osijek, Osijek, Croatia
Author-Name: Alojzije Lalić
Author-Workplace-Name: Agricultural Institute, Osijek, Croatia
Author-Name: Đurđica 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
Title: Isolation and characterisation of starch from different barley and oat varieties
Abstract: Starches were isolated from three oat (Dzoker, Zvolen and Sampionka) and three barley (Barun, Zlatko and Vanessa) cultivars. The gelatinisation and retrogradation characteristics, pasting properties, swelling power, and solubility of the isolated starches were analysed. The gelatinisation onset temperatures varied from 59.4°C to 61.4°C for the oat starches (OS), and from 58.4°C to 62.2°C for the barley starches (BS). BS displayed a higher retrogradation enthalpy (ΔHr) than OS after 7 and 14 days storage at 4°C. OS-Sampionka had the lowest one while BS-Vanessa had the highest ΔHr after 7 and 14 days of storage. Significant differences in pasting properties were observed between the OS and BS. OS showed higher values of maximum viscosity than BS and followed the order: OS-Dzoker > OS-Sampionka > OS-Zvolen > BS-Vanessa > BS-Zlatko > BS-Barun. The breakdown viscosities of BS were considerably lower than those of OS. OS had higher swelling power and solubility values than BS. The higher swelling and solubility values of the oat starches in conjunction with lower retrogradation suggest different applications of these starches. The results showed that, while the barley starches are suitable for such applications where high stability is needed during heating and shearing (low breakdown values), the oat starches have a great potential for the applications where high stability during storage is needed (low ΔHr values). In addition, the barley starches are suitable for those applications where high water binding is undesirable, while the oat starches are applicable where low amounts of starch need to bind high proportions of water
Keywords: oat, barley, isolation, starch properties
Journal: Czech Journal of Food Sciences
Pages: 354-360
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/297/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/297/2010-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:297-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Pavel Pavloušek
Author-Workplace-Name: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice na Moravě, Czech Republic
Author-Name: Michal Kumšta
Author-Workplace-Name: Department of Viticulture and Oenology, Faculty of Horticulture, Mendel University in Brno, Lednice na Moravě, Czech Republic
Title: Profiling of primary metabolites in grapes of interspecific grapevine varieties: sugars and organic acids
Abstract: The quality of grapes is determined above all by the contents of the primary and secondary metabolites. The primary metabolites involve sugars and organic acids, and just these compounds are dealt with in this study. Its objective was to analyse and critically evaluate the primary metabolites in new interspecific varieties and, based on a comparison with European varieties of grapevine (Vitis vinifera L.), to find out the similarities and also possible differences between them. The study evaluates and compares 4 conventional varieties of Vitis vinifera with 11 new interspecific cultivars. The contents and compositions of the individual sugars and acids were estimated by means of the HPLC method. Most of these varieties belong to the group with either medium or low content of malic acid, i.e. with a medium to high β ratio. This corroborates the similarity of interspecific varieties to those of V. vinifera. The cluster analysis identified the existence of two interesting groups of varieties: the first one involved the varieties Riesling, Nativa, Marlen, and Kofranka while the other group consisted of varieties Blaufränkisch, Blauer Portugieser, and Laurot. This observation also indicates similarity between Vitis vinifera L. varieties and interspecific cultivars and demonstrates that the contents of the primary metabolites (i.e. sugars and organic acids) are also comparable.
Keywords: grapevine, interspecific variety, sugars, organic acid, profiling
Journal: Czech Journal of Food Sciences
Pages: 361-372
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/257/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/257/2010-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:257-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jana Horníčková
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic,
Author-Name: Roman Kubec
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic,
Author-Name: Jan Velíšek
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic,
Author-Name: Karel Cejpek
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic,
Author-Name: Jaroslava Ovesná
Author-Workplace-Name: Department of Applied Chemistry, Faculty of Agriculture, University of South Bohemia, České Budějovice, Czech Republic
Author-Name: Helena Stavělíková
Author-Workplace-Name: Crop Research Institute, Prague, Czech Republic$2
Title: Changes of S-alk(en)ylcysteine sulfoxide levels during the growth of different garlic morphotypes
Abstract: The contents of three S-alk(en)ylcysteine sulfoxides (alliin, methiin, and isoalliin) were determined in the leaves, pseudostems, and bulbs of six garlic genotypes (two flowering plant morphotypes, two semi bolters, and two scape absent morphotypes) cultivated for five consecutive years at the same location. The average levels of alliin, methiin, and isoalliin were found to be as follows: 1.92, 0.44, and 0.07 mg/g fw in the leaves, 1.57, 0.27, and 0.08 mg/g fw in the pseudostems, and 1.71, 0.20 and 0.13 mg/g fw in the bulbs, respectively. No statistically significant year-to-year differences were observed between the samples. Furthermore, the total contents and relative proportions of S-alk(en)ylcysteine sulfoxides in various parts of the plants (leaves, pseudostems, bulbs and roots) were evaluated in detail during the whole vegetation period. It was observed that the total content of these amino acids gradually decreased in all parts except for the bulbs. In the bulbs, the total content initially decreased after planting but significantly increased in June and culminated before harvest. Analogous trends were also observed for alliin and methiin concentrations. On the other hand, isoalliin levels steadily decreased during the whole vegetation period in all parts of the plants.
Keywords: garlic, Allium sativum, S-alk(en)ylcysteine sulfoxides, alliin, methiin, isoalliin
Journal: Czech Journal of Food Sciences
Pages: 373-381
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/3/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/3/2011-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:3-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Pasquale Caputo
Author-Workplace-Name: Department of Metallurgic Science, Electrochemistry and Chemical Techniques, University of Bologna, Bologna, Italy
Author-Name: Elida N. Ferri
Author-Workplace-Name: Department of Metallurgic Science, Electrochemistry and Chemical Techniques, University of Bologna, Bologna, Italy
Author-Name: Stefano Girotti
Author-Workplace-Name: Department of Metallurgic Science, Electrochemistry and Chemical Techniques, University of Bologna, Bologna, Italy
Author-Name: Simone Gozzi
Author-Workplace-Name: CAMST Scrl, Bologna, Italy
Author-Name: Pasquale Saracino
Author-Workplace-Name: CAMST Scrl, Bologna, Italy
Title: Application of luminescent ATP rapid checks at ready-to-eat foods producing plant
Abstract: Bioluminescent ATP determination has been applied at a ready-to-eat meals producer plant as a screening tool to evaluate the cleaning procedures and identify possible sources of microbial contamination. Luminescent ATP test revealed the risk situations in few minutes, any time it was supposed useful, and on site. All data were confirmed by the plate count method and immediate interventions were undertaken in risk situations, concerning not perfectly cleaned surfaces and cross-contamination between the areas for different types of foods. Various departments have been checked: cold stores, raw food manipulation areas, kitchens, coolers, and packaging areas. Critical situations were revealed in the fresh foods cold storage areas, which were consequently treated by more intensive cleaning procedures, and the raw food manipulation areas, which were physically separated by walls, were more intensively cleaned with exchanges between the various areas strictly regulated. Intervention effectiveness was confirmed by repeated controls using portable ATP assay, since the evaluation of the relationship between CFU and RLU gave good results, with an r2 value of 0.83.
Keywords: bioluminescent ATP assay, ready-to-eat meals, hygiene conditions, rapid screenings
Journal: Czech Journal of Food Sciences
Pages: 382-390
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/197/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/197/2010-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:197-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Songzhe Fu
Author-Workplace-Name: Nanchang Center for Disease Control and Prevention, Nanchang, P.R. China
Author-Name: Jianxin Gao
Author-Workplace-Name: Nanchang Center for Disease Control and Prevention, Nanchang, P.R. China
Author-Name: Ying Liu
Author-Workplace-Name: State Key Laboratory of Microbial Resources, Institute of Microbiology, Chinese Academy of Sciences, Beijing, P.R. China
Author-Name: Haiying Chen
Author-Workplace-Name: Nanchang Center for Disease Control and Prevention, Nanchang, P.R. China
Title: Isolation of Cronobacter spp. isolates from infant formulas and their survival in the production process of infant formula
Abstract: Over a 24-month surveillance, three Cronobacter strains, NC041, NC830, and NC1006, were isolated from 77 powder infant formulas (3.90%). No Cronobacter was detected in liquid milk. The prevalence of Cronobacter in the prefinal product and packaged final product was 3.70% and 4.35%, respectively. The isolated Cronobacter strains were subjected to several lethal challenges including the pH, drying, disinfectant, and simulated infant formulas manufacturing process (SIFMP). The results indicated that they exhibited unusual resistance to the dry stress and disinfectant. In SIFMP, Cronobacter isolates were inoculated into three possible contamination entry points involving the stages prior to heating, drying, and filling, respectively. No Cronobacter could survive the heating. However, a high level (105 CFU/ml) of Cronobacter was detected in the samples after the inoculation at the drying point. Furthermore, the survival of Cronobacter was observed during the storage at 10°C after 7 days. The results support the hypothesis that Cronobacter contamination occurs at the stages of drying and filling, and highlight the need to improve the disinfecting measures in the manufacturing process.
Keywords: Cronobacter, dry stress, powdered infant formula (PIF), contamination sources
Journal: Czech Journal of Food Sciences
Pages: 391-399
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/255/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/255/2010-CJFS.html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:255-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Tereza Krulikovská
Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Eva Jarošová
Author-Workplace-Name: Skoda Auto University, Mladá Boleslav, Czech Republic
Author-Name: Petra Patáková
Author-Workplace-Name: Department of Fermentation Chemistry and Bioengineering, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Title: Evaluation of Rhodotorula growth on solid substrate via a linear mixed effects model
Abstract: The growth of Rhodotorula glutinis and Rhodotorula mucilaginosa was studied under optimal and stress cultivation conditions at 10°C and 20°C for 14 days. The method of image analysis was used to determine the size of colonies. The linear mixed effects model implemented in the statistical program S-PLUS was applied to analyse the repeated measurements. Two-phase kinetics was confirmed and the mean growth rates in the second linear phase under various stress conditions were estimated. The results indicated a higher growth rate of R. mucilaginosa than was that of R. glutinis under all cultivation conditions. The highest growth rate of was observed during the cultivation of R. mucilaginosa in media with 2% of NaCl at 20°C. The impact of neglecting the fact that repeated data are not independent and using the classical regression model instead of the mixed effects model was demonstrated through the comparison of the confidence intervals for the parameters based on both approaches. While the point estimates of the corresponding parameters were similar, the width of the confidence intervals differed substantially.
Keywords: confidence intervals, giant colony, growth curves, image analysis, solid substrate cultivation
Journal: Czech Journal of Food Sciences
Pages: 400-410
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/327/2009-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/327/2009-CJFS.html
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Template-Type: ReDIF-Article 1.0
Author-Name: Vojtěch Ilko
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Zuzana Zelinková
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Marek Doležal
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Jan Velíšek
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Title: 3-Chloropropane-1,2-diol fatty acid esters in potato products
Abstract: The levels of 3-chloropropane-1,2-diol (3-CPD) and fatty acid esters in raw potatoes, potato flakes, instant mashed potatoes, 2 potato dumplings, 32 French fries, and 61 potato crisps are reported. In a majority of the samples, free 3-CPD amount was under the limit of detection (< 3 μg/kg) or under the limit of quantification (< 9 μg/kg). Higher concentrations of free 3-CPD were found in potato flakes (37 μg/kg) and seven samples of potato crisps (10.4-46.2 µg/kg).Low concentrations of bound 3-CPD were present in raw potatoes (2 μg/kg), potato flakes (18 µg/kg), mashed potatoes (38 µg/kg) and potato dumplings (10-13 µg/kg). Higher levels of bound 3-CPD occurred in fried potato products. The amount of bound 3-CPD in pre-fried French fries was 27-64 µg/kg, in fried French fries its content was 100-258 µg/kg. In potato crisps, the bound 3-CPD amount was 98-2201 µg/kg. A striking difference was observed between the levels of bound 3-CPD in crisps fried in rapeseed oil and in fractionated palm oil (palmolein). For that reason, the changes were studied of the bound 3-CPD levels in palm oil after heating and in blends of rapeseed and palm oil during frying. It was proven that the frying oils absorbed into the fried potato products represent the main source of bound 3-CPD.
Keywords: 3-chloropropane-1, 2-diol, 3-CPD, 2-diol esters, bound 3-CPD, potato products, potato chips, potato crisps, French fries
Journal: Czech Journal of Food Sciences
Pages: 411-419
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/468/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/468/2010-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201104-0014.txt
Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:468-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Ludmila Papoušková
Author-Workplace-Name: Division of Plant Genetics, Breeding and Product Quality, Crop Research Institute, Prague, Czech Republic
Author-Name: Ivana Capouchová
Author-Workplace-Name: Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Marta Kostelanská
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Alena Škeříková
Author-Workplace-Name: Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Evženie Prokinová
Author-Workplace-Name: Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Author-Name: Jana Hajšlová
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic
Author-Name: Jaroslav Salava
Author-Workplace-Name: Division of Plant Genetics, Breeding and Product Quality, Crop Research Institute, Prague, Czech Republic
Author-Name: Oldřich Faměra
Author-Workplace-Name: Faculty of Agrobiology, Food and Natural Resources, Czech University of Life Sciences Prague, Prague, Czech Republic
Title: Changes in baking quality of winter wheat with different intensity of Fusarium spp. contamination detected by means of new rheological system
Abstract: The aim of our work was to assess the possibility of detecting the changes in the baking quality of winter wheat with different levels of Fusarium spp. contamination using a new rheological system Mixolab, and to determine the correlations between the Mixolab characteristics and other quality parameters of wheat flour and grain. The standard technological characteristics (crude protein, Zeleny sedimentation index, wet gluten, falling number), loaf volume, shape features of bread (height and diameter), Mixolab parameters, and mycotoxin deoxynivalenol (DON) content were determined in 3 winter wheat cultivars (Akteur - quality group E - elite; Eurofit - quality group A; Meritto - quality group B) with different levels of Fusarium spp. contamination (8 variants) in two years. Increasing intensity of Fusarium spp. contamination evidently worsened the rheological quality and its negative effects on protein and mainly on the starch part of the grain was obvious in Mixolab curves. High correlations were found between Mixolab characteristics and standard technological parameters, as well as between Mixolab parameters and the main baking criterion - loaf volume.
Keywords: winter wheat, Fusarium spp., bread making quality, Mixolab
Journal: Czech Journal of Food Sciences
Pages: 420-429
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/426/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/426/2010-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:426-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Marian Wiwart
Author-Workplace-Name: Department of Plant Breeding and Seed Production and
Author-Name: Juliusz Perkowski
Author-Workplace-Name: Department of Chemistry, Poznań University of Life Sciences, Poznań, Poland$2
Author-Name: Wojciech Budzyński
Author-Workplace-Name: Department of Agrotechnology and Crop Management, University of Warmia and Mazury, Olsztyn, Poland
Author-Name: Elżbieta Suchowilska
Author-Workplace-Name: Department of Plant Breeding and Seed Production and
Author-Name: Maciej Buśko
Author-Workplace-Name: Department of Chemistry, Poznań University of Life Sciences, Poznań, Poland$2
Author-Name: Anna Matysiak
Author-Workplace-Name: Department of Chemistry, Poznań University of Life Sciences, Poznań, Poland$2
Title: Concentrations of ergosterol and trichothecenes in the grains of three Triticum species
Abstract: The concentrations of ergosterol, type A trichothecenes (HT-2 toxin, T-2 tetraol and scirpentriol), and type B trichothecenes (deoxynivalenol, 3-acetyldeoxynivalenol, 15-acetyldeoxynivalenol, nivalenol, fusarenone X) were determined in the grains of three wheat winter cultivars of Triticum aestivum, T. spelta, and T. durum. The highest concentrations of ergosterol (3.3 × 104 μg/kg) and deoxynivalenol (654.67 μg/kg) were noted in the grain of T. durum. Ergosterol concentrations did not decrease following the fungicide application. The results of the principal component analysis showed that the quantitative and qualitative profiles of toxic metabolites in T. durum differed significantly from those obtained for the remaining two wheat species. A strong correlation between the concentrations of ergosterol and deoxynivalenol (r = 0.920) indicated the predominance of pathogenic fungi of the genus Fusarium in wheat grain.
Keywords: ergosterol, principal component analysis, trichothecenes, Triticum aestivum, Triticum durum, Triticum spelta
Journal: Czech Journal of Food Sciences
Pages: 430-440
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/229/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/229/2010-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:229-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Martin Dobeic
Author-Workplace-Name: Institute for Environmental and Animal Hygiene with Ethology and
Author-Name: Edvard Kenda
Author-Workplace-Name: Institute for Environmental and Animal Hygiene with Ethology and
Author-Name: Jasna Mičunovič
Author-Workplace-Name: Institute for Microbiology and Parasitology, Veterinary Faculty, University of Ljubljana, Ljubljana, Slovenia
Author-Name: Irena Zdovc
Author-Workplace-Name: Institute for Microbiology and Parasitology, Veterinary Faculty, University of Ljubljana, Ljubljana, Slovenia
Title: Airborne Listeria spp. in the red meat processing industry
Abstract: The aim of this study was to determine the potential presence of the airborne Listeria spp. and its correlation with the aerobic mesophilic bacteria and Listeria carcass contamination in three red meat slaughtering and three processing plants. Airborne L. seeligeri and L. innocua were determined using 8 (5.06%, n = 158) air samples taken on the locations characteristic for aerosol generating and in a chilly environment. The positive airborne samples of Listeria spp. were in an insignificant (P > 0.05) relation with the highest airborne bacteria counts. On the carcass, only 1 positive case (0.69%, n = 144) of L. innocua was determined, presumably owing to the low airborne Listeria counts and its unpredictable settling rates. In addition, insignificant (P > 0.05) influences of air moisture and airflow on the airborne Listeria were found. Nevertheles, the methods currently used to determine the airborne Listeria and its relationships to aerosol viable mesophilic bacteria and carcass contamination need to be reconsidered in future investigations.
Keywords: airborne Listeria spp., aerobic mesophilic bacteria, carcass, slaughterhouse, meat processing plant
Journal: Czech Journal of Food Sciences
Pages: 441-447
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/88/2010-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/88/2010-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:88-2010-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: Jan Šmidrkal
Author-Workplace-Name: Department of Dairy and Fat Technology and
Author-Name: Vojtěch Ilko
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Prague, Czech Republic
Author-Name: Vladimír Filip
Author-Workplace-Name: Department of Dairy and Fat Technology and
Author-Name: Marek Doležal
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Prague, Czech Republic
Author-Name: Zuzana Zelinková
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Prague, Czech Republic
Author-Name: Jan Kyselka
Author-Workplace-Name: Department of Dairy and Fat Technology and
Author-Name: Iveta Hrádková
Author-Workplace-Name: Department of Dairy and Fat Technology and
Author-Name: Jan Velíšek
Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology, Prague, Prague, Czech Republic
Title: Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy
Abstract: The most important acylglycerol chloroderivatives identified in foods are 3-chlorpropane-1,2-diol fatty acid esters (3-CPD esters) that are accompanied by epoxypropanol fatty acid esters formed in processed foods and, particularly, during the deodorisation of vegetable oils. Their content in refined vegetable oils is influenced by the oil composition, refining process conditions and process conditions of hydrogenation. Described and discussed here are the main pathways that lead to the formation of acylglycerols chloroderivatives and epoxypropanol fatty acid esters. The article offers detailed explanation of the reaction mechanisms using the well-known chemical principals based on experimental data. The conditions suitable for removing the unwanted products from the refined vegetable oils were studied in models containing variable proportions of agents (bicarbonates or carbonates) causing the decomposition of 3-CPD fatty acid esters.
Keywords: 3-chloropropane-1, 2-diol, 3-CPD, 3-MCPD, 2-diol esters, bound 3-CPD, processing contaminants, mitigation strategy
Journal: Czech Journal of Food Sciences
Pages: 448-456
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/212/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/212/2011-CJFS.html
File-Format: text/html
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Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:212-2011-CJFS

Template-Type: ReDIF-Article 1.0
Author-Name: P. Sedláčková
Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic; 2Proteix s.r.o., Vestec, Czech Republic
Author-Name: M. Čeřovský
Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic; 2Proteix s.r.o., Vestec, Czech Republic
Author-Name: I. Horsáková
Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic; 2Proteix s.r.o., Vestec, Czech Republic
Author-Name: M. Voldřich
Author-Workplace-Name: Department of Food Preservation and Meat Technology, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic; 2Proteix s.r.o., Vestec, Czech Republic
Title: Cell surface characteristic of Asaia bogorensis - spoilage microorganism of bottled water
Abstract: The ability of bacteria to attach to a surface and develop a biofilm has been of considerable interest for many groups in the food industry. Biofilms may serve as a chronic source of microbial contamination and the research into biofilms and cells interactions might help to improve general understanding of the biofilm resistance mechanisms. Multitude of factors, including surface conditioning, surface charge and roughness and hydrophobicity, are thought to be involved in the initial attachment. Hydrophobic interactions have been widely suggested as responsible for much of the adherence of cells to surfaces. Cell-surface hydrophobicity is an important factor in the adherence and subsequent proliferation of microorganisms on solid surfaces and at interfaces. In the present study, we have estimated the cell-surface characteristics of Asaia bogorensis - isolated contamination of flavoured bottled water and compared its ability to colonise surfaces which are typical in the beverage production - stainless steel, glass and plastic materials.
Keywords: hydrophobicity, hydrocarbon, adherence, Asaia, MATH
Journal: Czech Journal of Food Sciences
Pages: 457-461
Volume: 29
Issue: 4
Year: 2011
DOI: 10.17221/96/2011-CJFS
File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/96/2011-CJFS.html
File-Format: text/html
X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201104-0019.txt
Handle: RePEc:caa:jnlcjf:v:29:y:2011:i:4:id:96-2011-CJFS