Template-Type: ReDIF-Article 1.0 Author-Name: Josef Kameník Author-Workplace-Name: Department of Meat Hygiene and Technology and Author-Name: Alena Saláková Author-Workplace-Name: Department of Meat Hygiene and Technology and Author-Name: Gabriela Bořilová Author-Workplace-Name: Department of Meat Hygiene and Technology and Author-Name: Zdeněk Pavlík Author-Workplace-Name: Department of Meat Hygiene and Technology and Author-Name: Eva Standarová 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: Ladislav Steinhauser Author-Workplace-Name: Department of Meat Hygiene and Technology and Title: Effect of storage temperature on the quality of dry fermented sausage Poličan Abstract: The influence of different storage temperatures (5°C and 15°C) on the quality of vacuum-packed dry fermented sausage Poličan was determined. The salami mixture, finished salamis (the maturing period of 30 days), and salamis stored for 30, 60, 90, and 120 days were analysed. The analyses performed (physical/chemical, sensory, microbiological) found no differences in sensory properties or basic physical/chemical and microbiological parameters in the products after storage under different temperature conditions for 120 days. When stored at 15°C, the total content of biogenic amines in samples was higher than that for samples stored at 5°C with statistical differences P ≤ 0.05. If the principles of good manufacturing practice are observed at all phases of the technological process, the storage temperature of 15°C does not represent a risk as the consequent concentration of biogenic amines and polyamines remains extremely low. Keywords: vacuum-packed products, oxidation changes, sensory evaluation, biogenic amine and polyamine content, chemical parameters Journal: Czech Journal of Food Sciences Pages: 293-301 Volume: 30 Issue: 4 Year: 2012 DOI: 10.17221/284/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/284/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201204-0001.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:284-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jolanta Tomaszewska-Gras Author-Workplace-Name: Department of Food Quality Managenent, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland Author-Name: Piotr Konieczny Author-Workplace-Name: Department of Food Quality Managenent, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, Poznań, Poland Title: Effect of marination on the thermodynamic properties of chicken muscle proteins studied by DSC Abstract: The marination of meat is a method applied to improve the sensory values like tenderness and juiciness of meat, and to enhance microbiological safety of the product. The effects of specific marinades on the thermal stability of the muscle proteins using differential scanning calorimetry (DSC) was examined. Various marinades were tested, composed mainly of NaCl as well as triphosphates and organic acids, self made marinades, and ready-to-use marinades used in industrial practice. As a result of the experiment conducted, it was found that all marinades used changed significantly the thermal stability of muscle proteins. The use of sodium chloride and sodium triphosphate for marination caused a reduction of enthalpy and denaturation temperature of myosin and actin. However, a greater influence on the stability of muscle proteins was observed with marinades containing organic acids (acetic and citric). The most significant reduction of the denaturation temperatures and enthalpy (to the lowest level of 0.56 J/g) was found for self made marinade composed of 20.7% cider vinegar and 16% lemon juice. Keywords: myosin, actin, chicken meat, marinades, denaturation, DSC Journal: Czech Journal of Food Sciences Pages: 302-308 Volume: 30 Issue: 4 Year: 2012 DOI: 10.17221/297/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/297/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201204-0002.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:297-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Adam Brudnicki Author-Workplace-Name: Department of Animal Physiology and Author-Name: Anna Kułakowska Author-Workplace-Name: Department of Animal Physiology and Author-Name: Dominika Pietruszyńska Author-Workplace-Name: Department of Animal Physiology and Author-Name: Małgorzata Łożyca-Kapłon Author-Workplace-Name: Department of Animal Physiology and Author-Name: Jan Wach Author-Workplace-Name: Department of Animal Morphology and Hunting, Faculty of Animal Breeding and Biology, University of Technology and Life Sciences in Bydgoszcz, Bydgoszcz, Poland Title: Differences in the amino acid composition of the breast muscle of wild and farmed pheasants Abstract: Numerous studies show the slaughter yield and also basic chemical composition of pheasant meat. The results reveal a higher biological value of the meat of pheasants which were fed naturally, in comparison to the meat of pheasants fed with commercial mixtures. In many countries, the pheasant is selected with the aim of producing high quality meat with very desirable nutritional values. There are only few publications on amino acid composition of pheasant meat. The knowledge of amino acid composition of pheasant meat can be used to determine its potential nutritional value. The amino acid compositions were compared of the meats of wild and farm pheasants. In the study, the following amino acids were determined: Asp, Thr, Ser, Glu, Pro, Gly, Ala, Val, Ile, Leu, Tyr, Phe, His, Lys, Arg. An improved amino acid profile was found in the breast muscle of pheasants kept at the farm in comparison with that of wild pheasants. Keywords: meat production, pheasant, chemical composition, amino acids Journal: Czech Journal of Food Sciences Pages: 309-313 Volume: 30 Issue: 4 Year: 2012 DOI: 10.17221/17/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/17/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201204-0003.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:17-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zuzana Sýkorová Goffová Author-Workplace-Name: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic Author-Name: Ivona Kožárová Author-Workplace-Name: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic Author-Name: Dionýz Máté Author-Workplace-Name: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic Author-Name: Slavomír Marcinčák Author-Workplace-Name: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic Author-Name: Zuzana Gondová Author-Workplace-Name: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic Author-Name: Drahomíra Sopková Author-Workplace-Name: Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic Title: Comparison of detection sensitivity of five microbial inhibition tests for the screening of aminoglycoside residues in fortified milk Abstract: The assessment of detection sensitivity of five microbial inhibition tests (MITs), STAR (screening test for antibiotic residues) with the test strain Bacillus subtilis BGA, Delvotest® S P-NT, Total Antibiotics, Kalidos TB, and Kalidos MP with the test strain Bacillus stearothermophilus var. calidolactis to five aminoglycosides (AMGs), gentamicin, neomycin, streptomycin, kanamycin, and spectinomycin in fortified milk samples were studied. The sensitivity of MITs to AMGs was evaluated on the basis of experimental determination of detection limits (LODs) of MITs for AMGs. The LODs of these tests were compared with the maximum residue limits (MRLs) established for milk by the Commission Regulation (EU) No. 37/2010. LODs of STAR for AMGs in fortified milk samples were at the levels of MRL for neomycin (1.50 µg/g), gentamicin (0.10 µg/g), streptomycin (0.20 µg/g) and kanamycin (0.15 µg/g). Spectinomycin (0.20 µg/g) was not detected at the level of MRL. The LODs determined by Delvotest® SP-NT, Total Antibiotics and Kalidos MP were comparable, but only gentamicin and neomycin were reliably detected at the levels of MRL. Kalidos TB was more sensitive to AMGs than Delvotest® SP-NT, Total Antibiotics and Kalidos MP. Gentamicin, neomycin and streptomycin were detected at the levels of MRL. Keywords: antibiotic residues, microbial screening, detection limits Journal: Czech Journal of Food Sciences Pages: 314-320 Volume: 30 Issue: 4 Year: 2012 DOI: 10.17221/86/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/86/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201204-0004.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:86-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Vedran SLAČANAC Author-Workplace-Name: Faculty of Food Technology, University Josip Juraj Strossmayer in Osijek, Osijek, Croatia Author-Name: Mirela LUČAN Author-Workplace-Name: Faculty of Food Technology, University Josip Juraj Strossmayer in Osijek, Osijek, Croatia Author-Name: Jovica HARDI Author-Workplace-Name: Faculty of Food Technology, University Josip Juraj Strossmayer in Osijek, Osijek, Croatia Author-Name: Vinko KRSTANOVIĆ Author-Workplace-Name: Faculty of Food Technology, University Josip Juraj Strossmayer in Osijek, Osijek, Croatia Author-Name: Daliborka KOCEVA KOMLENIĆ Author-Workplace-Name: Faculty of Food Technology, University Josip Juraj Strossmayer in Osijek, Osijek, Croatia Title: Fermentation of honey-sweetened soymilk with Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46: fermentation activity of bifidobacteria and in vitro antagonistic effect against Listeria monocytogenes FSL N1-017 Abstract: The influence of the honey addition on the fermentative activity of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 in soymilk was determined. Additionally, the inhibitory potential of honey-sweetened fermented soymilk against Listeria monocytogenes strain was examined. Two monofloral honey types were added to soymilk before the fermentation: dark-coloured chestnut honey and light-coloured acacia honey. On the basis of our previous studies on cow and goat milks, the basic hypothesis of this study was that the addition of honey could influence the growth of Bifidobacterium lactis and Bifidobacterium longum during the fermentation of soymilk. The addition of honey also influenced the decrease of raffinose and stachyose contents during fermentation. Furthermore, a higher inhibitory potential was assumed against Listeria monocytogenes caused by the honey addition. The obtained results show that both types of honey influenced the fermentative activity and numbers of Bifidobacterium lactis Bb-12 and Bifidobacterium longum Bb-46 viable cells in soymilk. Chestnut honey strongly influenced the acidity increase during the soymilk fermentation. A disc assay showed that the development of the inhibition zones of the growth depended on the type and concentration of honey, as well as on the type of milk. The chestnut honey had generally a higher inhibitory effect than acacia honey. Keywords: bifidobacteria, fermenttive acivity, fermented soymilk, acacia honey, chestnut honey, inhibitory effect Journal: Czech Journal of Food Sciences Pages: 321-329 Volume: 30 Issue: 4 Year: 2012 DOI: 10.17221/190/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/190/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201204-0005.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:190-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Krina Trivedi Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic Author-Name: Radmila Sedmíková Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic Author-Name: Renáta Karpíšková Author-Workplace-Name: Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Czech Republic Author-Workplace-Name: National Institute of Public Health, Brno, Czech Republic Title: Bacteriocin activity of enterococci and presence of genes related to pathogenesis Abstract: In total 228 enterococci strains isolated from food were studied. Enterococcus faecalis, E. faecium, and E. casseliflavus were found to be the dominant strains while E. durans and E. mundtii were present in a smaller extent. Antimicrobial activity determined by double layer technique revealed that 150 (65.7%) strains showed antimicrobial activity against the individual tested pathogenic strains of Listeria monocytogenes, Staphylococcus aureus, and methicilin resistant S. aureus (MRSA). Cell-free neutralised supernatants (CFNS) were prepared from 150 potential bacteriocin producers. Of these 150, CFNS 107 (71.3%) strains were active in the bacteriocin production against one or more pathogenic strains tested. S. aureus and MRSA were found to be more sensitive to the antimicrobial substances than L. monocytogenes. Multiplex PCR for the detection of seven virulence genes in bacteriocin producing strains showed that 47.6% of strains were able to amplify one or more virulence genes. E. faecalis was the most virulent species. The presence of tyrdc gene was seen in all bacteriocin producing strains. None of the strains carried genes encoding the resistance to vancomycin. Keywords: food, antimicrobial activity, virulence genes, tyrdc gene, Listeria monocytogenes, Staphylococcus aureus, methicilin resistant Staphylococcus aureus Journal: Czech Journal of Food Sciences Pages: 330-335 Volume: 30 Issue: 4 Year: 2012 DOI: 10.17221/181/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/181/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201204-0006.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:181-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Joanna Leszczyńska Author-Workplace-Name: Institute of General Food Chemistry and Author-Name: Anna Diowksz Author-Workplace-Name: Institute of Fermentation Technology and Microbiology, Technical University of Lodz, Lodz, Poland Author-Name: Agata Łącka Author-Workplace-Name: Institute of General Food Chemistry and Author-Name: Katarzyna Wolska Author-Workplace-Name: Institute of General Food Chemistry and Author-Name: Adrian Bartos Author-Workplace-Name: Institute of General Food Chemistry and Title: Evaluation of immunore activity of wheat bread made from fermented wheat flour Abstract: Combined culture of lactic acid bacteria (Lactobacillus brevis, L. plantarum i L. sanfranciscencis) and baker's yeasts was used in order to reduce immunoreactivity of gluten from wheat. Flour and dough samples were analysed in terms of lactic acid fermentation and thermal processing. Their immunoreactivity was determined with ELISA method using both anti-gliadin antibodies from patients suffering from coeliac disease and rabbit anti-QQQPP peptide (main epitope of flour allergen) antibodies. Also, immunoreactivity was measured in the final products after simulated digestion. The obtained total effectiveness of the fermentation and digestion processes amounted to less than 30% relative to immunoreactivity of human anti-gliadin antibodies and less than 10% relative to immunoreactivity of anti-QQQPP peptide antibodies as compared to the baking made with non-fermented flour. Keywords: gliadins, immunoreactivity, lactic acid bacteria, bread, wheat Journal: Czech Journal of Food Sciences Pages: 336-342 Volume: 30 Issue: 4 Year: 2012 DOI: 10.17221/137/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/137/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201204-0007.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:137-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Etelka Dimić Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Tamara Premović Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Author-Name: Aleksandar Takači Author-Workplace-Name: Faculty of Technology, University of Novi Sad, Novi Sad, Serbia Title: Effects of the contents of impurities and seed hulls on the quality of cold-pressed sunflower oil Abstract: The effects of different contents of impurities and seed hulls in the raw material on the sensory characteristics, chemical quality, and oxidative stability of sunflower oil prepared by the procedure of cold pressing on a screw press were investigated. It was found that the presence of impurities (up to 10%) and hulls (up to 32%) had an adverse effect on the sensory and chemical characteristics of the oil. The adverse influence on the oils colour was also evidenced from the results of measuring their transparency, which ranged from 14.75% to 43.60%. The presence of impurities and seed hulls caused also a decrease in the oxidative stability of oils, as the values of the induction period ranged from 3.63 h to 4.63 h, while the Totox values were in the range from 2.25 to 5.87. Keywords: seed hulls, dehulled kerner, sensory characteristics, chemical quality, oxidative stability, cold-pressed sunflower oil Journal: Czech Journal of Food Sciences Pages: 343-350 Volume: 30 Issue: 4 Year: 2012 DOI: 10.17221/179/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/179/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201204-0008.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:179-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zuzana RÉBLOVÁ 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: Jakub FIŠNAR 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: Dana TICHOVSKÁ 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: Kristýna JOUDALOVÁ Author-Workplace-Name: Department of Food Chemistry and Analysis, Faculty of Food and Biochemical Technology, Institute of Chemical Technology Prague, Prague, Czech Republic Title: Ability of phenolic acids to protect naturally present alfa-tocopherol during the heating of plant oils Abstract: The ability of phenolic acids (ferulic, gallic, protocatechuic, and sinapic; 600 mg/kg) to protect naturally present a-tocopherol was tested during the heating of sunflower oil on a hot plate set at 120, 150, 180, 210, or 240°C, and during the heating of rapeseed, olive and soybean oils on a hot plate set at 180°C. In all the studied conditions, a-tocopherol was significantly protected only by gallic acid. This phenolic acid prolonged the half-life of a-tocopherol (calculated as the time needed for the a-tocopherol content to decrease to 50% of the original value) typically two- to four-fold. Hence the ability of phenolic acids to protect a-tocopherol in bulk oils does not markedly depend on the experimental conditions as is seen in antioxidant activity, i.e. in the ability of antioxidants to protect fatty acids. Keywords: vitamin E, lipid oxidantion, antioxidants, frying Journal: Czech Journal of Food Sciences Pages: 351-357 Volume: 30 Issue: 4 Year: 2012 DOI: 10.17221/174/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/174/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201204-0009.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:174-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: David González-Gómez Author-Workplace-Name: Technological Institute of Food and Agriculture (INTAEX), Junta de Extremadura. Badajoz, Spain Author-Name: Mercedes Lozano Author-Workplace-Name: Technological Institute of Food and Agriculture (INTAEX), Junta de Extremadura. Badajoz, Spain Author-Name: Ana Maria Fernández-León Author-Workplace-Name: Technological Institute of Food and Agriculture (INTAEX), Junta de Extremadura. Badajoz, Spain Author-Name: Maria Fernanda Fernández-León Author-Workplace-Name: Technological Institute of Food and Agriculture (INTAEX), Junta de Extremadura. Badajoz, Spain Author-Name: Florentina Cañada-Cañada Author-Workplace-Name: Deptartment of Sciences and Mathematics Education, Faculty of Education, University of Extremadura, Badajoz, Spain Title: PLS calibration to resolve overlapping peaks of lutein and zeaxanthin in vegetable samples by LC Abstract: The chromatographic method in combination with a Partial Least Squares (type PLS-1) chemometric tool was developed to analyse simultaneously the carotenoid compounds, lutein and zeaxanthin. Both analytes appear together in the same chromatographic peak. Different calibration matrices were done using the absorbance spectra, obtained in the peak apex. The method was successfully applied to plant material such as cabbage, broccoli, red pepper, yellow pepper, and green pepper. The higher content of lutein was found in the green leafy vegetables such as broccoli and cabbage. On the other hand, zeaxanthin was only found in pepper, with the highest concentration having been found in red pepper. Keywords: caroteroids, Partial Least Squares, liquid chromatography, pepper, broccoli, cabbage Journal: Czech Journal of Food Sciences Pages: 358-363 Volume: 30 Issue: 4 Year: 2012 DOI: 10.17221/121/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/121/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201204-0010.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:121-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Can Liu Author-Workplace-Name: Key Laboratory of the Biomechanics and Mechanobiology of Ministry of Education, School of Biological Science and Medical Engineering, Beihang University, Beijing, P.R.China Author-Name: Jing Liu Author-Workplace-Name: Key Laboratory of the Biomechanics and Mechanobiology of Ministry of Education, School of Biological Science and Medical Engineering, Beihang University, Beijing, P.R.China Author-Name: Yonghai Rong Author-Workplace-Name: Key Laboratory of the Biomechanics and Mechanobiology of Ministry of Education, School of Biological Science and Medical Engineering, Beihang University, Beijing, P.R.China Author-Name: Nvyong Liang Author-Workplace-Name: Jiangmen Haolun Corporation, Jiangmen, P.R. China Author-Name: Long Rong Author-Workplace-Name: Key Laboratory of the Biomechanics and Mechanobiology of Ministry of Education, School of Biological Science and Medical Engineering, Beihang University, Beijing, P.R.China Title: Aqueous extraction of limonin from Citrus reticulate Blanco Abstract: The replacement of organic solutions in the extraction of limonin from citrus seeds with an alkaline solution was investigated. This method was based on the reversible conversion of limonin to limonoate A-ring lactone via ring-opening of D-ring lactone at different pH values. The extraction conditions, optimised using Taguchi experimental design, were as follows: pH 11, temperature 70°C, alkaline solution/seeds ratio 20:1 (v/w), ultrasonic power 800 W for 30 minutes. A yield of 7.5 mg/g (limonin/citrus seeds) of 98% pure limonin was obtained. Keywords: optimisation, citrus seeds, conversion, Taguchi approach, ultrasonic extraction Journal: Czech Journal of Food Sciences Pages: 364-368 Volume: 30 Issue: 4 Year: 2012 DOI: 10.17221/108/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/108/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201204-0011.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:108-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Lukáš Veverka Author-Workplace-Name: Department of Postharvest Technology of Horticulture Products, Faculty of Horticulture, Mendel University in Brno, Brno, Czech Republic Author-Name: Marcela Jelínková Author-Workplace-Name: Department of Analytical Chemistry, Faculty of Science and 4Department of Mathematical Analysis and Applications of Mathematics, Palacký University in Olomouc, Olomouc, Czech Republic Author-Workplace-Name: Department of Genetic Resources for Vegetables, Medicinal and Special Plants, Crop Research Institute, Olomouc, Czech Republic Author-Name: Karel Hron Author-Name: Josef Balík Author-Workplace-Name: Department of Postharvest Technology of Horticulture Products, Faculty of Horticulture, Mendel University in Brno, Brno, Czech Republic Author-Name: Jan Stávek Author-Workplace-Name: Department of Postharvest Technology of Horticulture Products, Faculty of Horticulture, Mendel University in Brno, Brno, Czech Republic Author-Name: Petr Barták Author-Workplace-Name: Department of Analytical Chemistry, Faculty of Science and 4Department of Mathematical Analysis and Applications of Mathematics, Palacký University in Olomouc, Olomouc, Czech Republic Title: Chemical markers in the aroma profiles of South Moravian red wine distillates Abstract: HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Frankish, Merlot, Cabernet Moravia, Rubinet, Pinot Noir, Ariana, Alibernet, Laurot, Dornfelder, Blauer Portugieser, Agni, Neronet, Zweigeltrebe, Cabernet Sauvignon, and Domina. The grapes were all grown in the same vineyard in South Moravia, an important viticultural region in the south of the Czech Republic bordering Austria. The isometric log-ratio transformation was used to compute variances prior to statistical analysis, and a compositional biplot was used to interpret the data and identify the main chemical markers. A comparison of the key terpenoids present in the aroma profiles indicated that these were consistent with the known relationships between the cultivars based on their parentage. There were similarities in the terpenoid elements of the aroma profiles of Blue Frankish and its relatives Andre, Laurot, Agni, and Zweigeltrebe, which are dominated by (Z)-linalool oxide, linalool, isoborneol, terpinen-4-ol and α-terpineol. On the other hand, the aroma profiles of Pinot Noir, Blauer Portugieser, Cabernet Sauvignon and their related hybrids are dominated by o-cymene, limonene, (E)-sabinyl acetate, and (E)-calamenene. Keywords: terpenoids, compositional data, principal component analysis, centred log-ratio transformation, gas chromatography/mass spectrometry, solid-phase microextraction Journal: Czech Journal of Food Sciences Pages: 369-376 Volume: 30 Issue: 4 Year: 2012 DOI: 10.17221/208/2011-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/208/2011-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201204-0012.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:208-2011-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Helena Frančáková Author-Workplace-Name: Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Miriam Líšková Author-Workplace-Name: Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Tatiana Bojňanská Author-Workplace-Name: Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Author-Name: Ján Mareček Author-Workplace-Name: Department of Storing and Processing of Plant Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic Title: Germination index as an indicator of malting potential Abstract: The malting industry requires malt with a high extract yield, high levels of enzyme activity, and good modification to manufacture beer of excellent quality. The basic raw material for the beer production is the malting barley whose quality is of primary significance. Therefore, barley must be able to germinate vigorously and be post-harvest mature to meet these requirements. We find out to what extent barley physiological parameters influence the changes of malt technological parameters during post-harvest storage. The malt technological parameters investigated were the extract, relative extract at 45°C, Kolbach index, apparent final attenuation, friability, and wort β-glucan in relation to the germination energy and germination index. On the basis of the results obtained, it was found out that the germination index is the most suitable physiological parameter in view of the correlations with malt technological parameters, mainly the extract (r = 0.57) and relative extract at 45°C (r = 0.77). The germination index could be therefore used in the malting industry as a suitable indicator of the malting potential. Keywords: barley, germination, malt, technological parameters Journal: Czech Journal of Food Sciences Pages: 377-384 Volume: 30 Issue: 4 Year: 2012 DOI: 10.17221/314/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/314/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201204-0013.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:314-2010-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Miroslav Ondrejovič Author-Workplace-Name: Biocentre Modra, Food Research Institute, Modra, Slovak Republic Author-Name: Filip Kraic Author-Workplace-Name: Department of Biotechnology, Faculty of Natural Sciences, University of ss. Cyril and Methodius, Trnava, Slovak Republic Author-Name: Hana Benkovičová Author-Workplace-Name: Department of Biotechnology, Faculty of Natural Sciences, University of ss. Cyril and Methodius, Trnava, Slovak Republic Author-Name: Stanislav Šilhár Author-Workplace-Name: Biocentre Modra, Food Research Institute, Modra, Slovak Republic Title: Optimisation of antioxidant extraction from lemon balm (Melissa officinalis) Abstract: The effects of the propan-2-ol proportion in the extraction solvent (PPES), solid to liquid ratio (SLR), and extraction temperature on the extraction yield of antioxidants measured by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity and β-carotene-linoleic acid bleaching inhibition activity (BCLM) were evaluated. Secondly, total polyphenol and flavonoid contents were determined to find possible relations of these parameters with antioxidant activity. The optimal conditions for the extraction were determined using response surface methodology (RSM). The optimal conditions for the extraction of antioxidants measured by radical scavening activity (DPPH) were PPES 50.2% (v/v), 33.8°C, and SLR 1:147 (w/v). The optimal conditions for the extraction of antioxidants measured by BCLM were PPES 1.15% (v/v), 61.8°C, and SLR 1:153 (w/v). The optimal conditions for the extraction of total polyphenols and total flavonoids were 23.3% (v/v) (PPES), 67.5°C, 1:148 (w/v) (SLR); 1.15% (v/v) (PPES), 80°C, 1:179 (w/v) (SLR); respectively. The experimental values agreed with the predicted ones within a 95% confidence interval. Keywords: DPPH, BCLM, polyphenols, flavonoids, response surface methodology Journal: Czech Journal of Food Sciences Pages: 385-393 Volume: 30 Issue: 4 Year: 2012 DOI: 10.17221/436/2010-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/436/2010-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201204-0014.txt Handle: RePEc:caa:jnlcjf:v:30:y:2012:i:4:id:436-2010-CJFS