Template-Type: ReDIF-Article 1.0 Author-Name: Damian Pietracha Author-Workplace-Name: Department of Microbiology, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland Author-Name: Anna Misiewicz Author-Workplace-Name: Department of Microbiology, prof. Wacław Dąbrowski Institute of Agricultural and Food Biotechnology, Warsaw, Poland Title: The use of products containing a phage in food industry as a new method for Listeria monocytogenes elimination from food (Listeria monocytogenes phages in food industry) - a review Abstract: Increased detection records of Listeria monocytogenes in foods have been recently observed. Standard methods of L. monocytogenes elimination from food products including pasteurisation or acidification may, however, be unreliable. The elimination of L. monocytogenes using specific bacteriophages which are natural antagonists of these pathogenic bacteria has become an innovative method that does not affect the taste, smell or appearance of the product. The use of phage preparations in food production is becoming an increasingly popular method for the effective and safe elimination of L. monocytogenes from food products. Keywords: Listeria monocytogenes bacteriophages, food safety Journal: Czech Journal of Food Sciences Pages: 1-8 Volume: 34 Issue: 1 Year: 2016 DOI: 10.17221/217/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/217/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201601-0001.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:217-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Melisa Tumini Author-Workplace-Name: Faculty of Veterinary Science, National University of the Littoral, Esperanza, Argentina Author-Name: Orlando G. Nagel Author-Workplace-Name: Faculty of Veterinary Science, National University of the Littoral, Esperanza, Argentina Author-Name: Maria Pilar Molina Author-Workplace-Name: Institute for Animal Science and Technology, Universitat Politècnica de València, Valencia, Spain Author-Name: Rafael L. Althaus Author-Workplace-Name: Faculty of Veterinary Science, National University of the Littoral, Esperanza, Argentina Title: Microbiological method using Bacillus megaterium with fusidic acid for detection of macrolides in milk Abstract: The microbiological method to attain a sensitive detection of macrolides using Bacillus megaterium in agar medium with fusidic acid was designed. To this aim, Mueller-Hinton medium fortified with glucose at pH 8.0, a combination of redox indicators (brilliant black and toluidine blue) and different concentrations of fusidic acid were tested. The addition of fusidic acid in the culture medium improves the sensitivity of this bacteria test and decreases the detection limits of bioassay. The addition of 200 µg/lof fusidic acid detects 35 µg/lof erythromycin, 58 µg/lof tylosin, and 57 µg/lof tilmicosin in milk. This microbiological bioassay could be used as an alternative method of commercial screening test for detecting macrolides in milk, in order to maintain food safety. Keywords: microbiological test, antibiotic, erytromycin, tylosin, tilmicosin Journal: Czech Journal of Food Sciences Pages: 9-15 Volume: 34 Issue: 1 Year: 2016 DOI: 10.17221/307/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/307/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201601-0002.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:307-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Yahui Li Author-Workplace-Name: F University, Yangling, Shaanxi, P.R. China Author-Name: Yanhong Ma Author-Workplace-Name: F University, Yangling, Shaanxi, P.R. China Author-Name: Mingtao Fan Author-Workplace-Name: College of Food Science and Engineering, Northwest A & Author-Name: Kaihong Author-Workplace-Name: F University, Yangling, Shaanxi, P.R. China Author-Name: Huang Author-Workplace-Name: F University, Yangling, Shaanxi, P.R. China Author-Name: Hongzhi Zhang Author-Workplace-Name: F University, Yangling, Shaanxi, P.R. China Title: Assessment of β-d-glucosidase activity of intact cells of two Oenococcus oeni strains with synthetic and natural substrates Abstract: The β-d-glucosidase (βG) activity of intact cells of Oenococcus oeni SD-2a and 31MBR was assessed with synthetic and natural substrates, also its partial characterisation was investigated. Results showed that intact cells of both strains showed βG activity, SD-2a performing higher than 31MBR, against either synthetic or natural substrate. The high βG activity of SD-2a intact cells under wine-like temperature, pH, ethanol concentration, and glucose concentration could be of great interest for its utilisation in winemaking. SD-2a proved promising for aroma enrichment in winemaking. Keywords: Oenococcus oeni strains, β -d-glucosidase activity, different substrates, partial characterisation Journal: Czech Journal of Food Sciences Pages: 16-23 Volume: 34 Issue: 1 Year: 2016 DOI: 10.17221/216/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/216/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201601-0003.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:216-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Pavla Novotná Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Jan Tříska Author-Workplace-Name: Global Change Research Centre, Academy of Sciences of the Czech Republic , České Budějovice, Czech Republic Author-Name: Pavel Híc Author-Workplace-Name: Mendel University in Brno, Faculty of Horticulture, Lednice, Czech Republic Author-Name: Josef Balík Author-Workplace-Name: Mendel University in Brno, Faculty of Horticulture, Lednice, Czech Republic Author-Name: Naděžda Vrchotová Author-Workplace-Name: Global Change Research Centre, Academy of Sciences of the Czech Republic , České Budějovice, Czech Republic Author-Name: Jan Strohalm Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Milan Houška Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Cross-correlation of quality parameters of musts and wines enriched with lignans Abstract: Hydroxymatairesinol (HMR) is the main lignan found in spruce knots. This lignan has been used for enrichment of musts and wines. Quality parameters of these products have been studied for several years and for storage times up to one year. Parameters included HMR concentration, antioxidant activities expressed as ferric reducing antioxidant power and 2,2-difenyl-1-picrylhydrazyl, total polyphenols, and sensory parameters, i.e. consumer acceptability. The main goal of this work was to study and provide relationships between the above mentioned quality parameters. We analysed cross-correlations of all these parameters and found statistically significant correlations between lignan concentration and consumer acceptability, which can be phrased as a warning against high lignan concentrations. The strongest correlations were found between antioxidant parameters and total polyphenol content that supports the antioxidative behaviour. Keywords: hydroxymatairesinol (HMR), enrichment of must and wine, correlations, antioxidant activity, total polyphenol concentration, consumer acceptability Journal: Czech Journal of Food Sciences Pages: 24-31 Volume: 34 Issue: 1 Year: 2016 DOI: 10.17221/232/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/232/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201601-0004.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:232-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jakub Toman Author-Workplace-Name: Department of Biology, Faculty of Science, University of Hradec Králové, Hradec Králové, Czech Republic Author-Name: František Malíř Author-Workplace-Name: Department of Biology, Faculty of Science, University of Hradec Králové, Hradec Králové, Czech Republic Author-Name: Vladimír Ostrý Author-Workplace-Name: Center of Health, Nutrition and Food, National Institute of Public Health, Brno, Czech Republic Author-Name: Yann Grosse Author-Workplace-Name: International Agency for Research on Cancer, Lyon, France Author-Name: Vladimír Dvořák Author-Workplace-Name: Department of Biology, Faculty of Science, University of Hradec Králové, Hradec Králové, Czech Republic Author-Name: Tomáš Roubal Author-Workplace-Name: Regional Branch Hradec Králové, Institute of Public Health in Ústí nad Labem, Hradec Králové, Czech Republic Author-Name: Lucie Neuchlová Author-Workplace-Name: Department of Biology, Faculty of Science, University of Hradec Králové, Hradec Králové, Czech Republic Title: The occurrence of ochratoxin A in white and parboiled rice Abstract: The levels of ochratoxin A (OTA), one of the five agricultural and toxicological most important mycotoxins, have been determined by HPLC with fluorescence detection (HPLC-FLD) or enzyme-linked immunosorbent assay (ELISA) in 60 samples of white and parboiled rice, purchased on the Czech food market. In all 60 samples of rice tested by HPLC-FLD. OTA levels were below the limit of quantification (LOQ), i.e. < 0.2 ng/g. The same samples were also tested by ELISA (LOQ = 0.05 ng/g), and 58 samples (96.7%) were found to be positive. OTA levels in white and parboiled rice ranged from 0.05 to 0.17 ng/g; the arithmetic mean for all samples was 0.15 ng/g, the median 0.15 ng/g, and the 90% percentile 0.17 ng/g. These findings confirm the necessity of monitoring OTA in different foodstuffs and food, due to the precautionary principle and the uncertainty in the genotoxicity status of OTA. Keywords: mycotoxins, white rice, foodstuffs, determination, monitoring, HPLC, ELISA Journal: Czech Journal of Food Sciences Pages: 32-38 Volume: 34 Issue: 1 Year: 2016 DOI: 10.17221/316/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/316/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201601-0005.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:316-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Dariusz Nowak Author-Workplace-Name: Department of Nutrition and Dietetics, Faculty of Health Sciences, Author-Name: Zofia Grąbczewska Author-Workplace-Name: Department of Cardiology and Internal Medicine, Faculty of Medicine, and Author-Name: Michał Gośliński Author-Workplace-Name: Department of Nutrition and Dietetics, Faculty of Health Sciences, Author-Name: Karolina Obońska Author-Workplace-Name: Department of Cardiology and Internal Medicine, Faculty of Medicine, and Author-Name: Anita Dąbrowska Author-Name: Jacek Kubica Author-Workplace-Name: Department of Cardiology and Internal Medicine, Faculty of Medicine, and Title: Effect of chokeberry juice consumption on antioxidant capacity, lipids profile and endothelial function in healthy people: a pilot study Abstract: Many studies show that the consumption of juices rich in polyphenols may increase serum antioxidant capacity, improve blood lipid profile, and endothelial function. The relation between the consumption of chokeberry juice and changes in the antioxidant capacity, blood lipid profile, and endothelial function as important indicators in the assessment of cardiovascular risk were determined. The study was conducted on a group of 11 healthy volunteers, who consumed chokeberry juice for three weeks. The research included determination of serum antioxidant capacity, blood lipid profile analysis, and measurements of endothelial function. The 3-week consumption of chokeberry juice significantly increased serum antioxidant capacity, and the best results were observed just after one week of the experiment. However, there was no significant change in the blood lipid profile, except for the persons with a higher level of triglycerides, in whom the consumption of chokeberry juice reduced these compounds to normal values. The endothelial function was normal in all patients and did not significantly change during the study. Keywords: antioxidant, chokeberry, cardiovascular risk, polyphenols Journal: Czech Journal of Food Sciences Pages: 39-46 Volume: 34 Issue: 1 Year: 2016 DOI: 10.17221/258/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/258/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201601-0006.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:258-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Danuta Beliavska-Aleksiejuné Author-Workplace-Name: Department of Anatomy and Physiology, Faculty of Veterinary Medicine Author-Name: Rolandas Stankevičius Author-Workplace-Name: and Department of Animal Breeding and Nutrition, Faculty of Animal Husbandry Technology, Lithuanian University of Health Sciences, Kaunas, Lithuania Title: Relationship between somatic cell count and milk casein level obtained by two different methods Abstract: The purpose of the present work was to investigate the impact of somatic cell count (SCC) on the content of milk casein and to compare the sensitivity of different methods for the determination of the casein level in milk. Two different methods were employed in order to determine the casein level: routine method - infrared spectrophotometry and reference method - Kjeldahl. Data array of 26, 169 milk samples of the livestock control was used to analyse milk casein variation by SCC limits. Mean casein values (investigated by the routine method) varied from 2.47% to 2.8% (2.65 ± 0.09) and casein number (in % on crude protein basis) - CN% varied from 79.5% to 81.1%. The present analysis showed that the relation between SCC and casein content obtained by the routine method correlated significantly (Pearson correlation rp = 0.644, P < 0.05, R2 = 0.414, Spearman correlation rs = 0.786, P < 0.05). Evaluated results obtained by the least squares method, and linear approximation of variation indicators presented a noticeable decline in casein percentage - 0.27%, when SCC increased by 80 × 103/ml, but only when the studies were done by the reference method. Keywords: raw milk, proteins, cow Journal: Czech Journal of Food Sciences Pages: 47-51 Volume: 34 Issue: 1 Year: 2016 DOI: 10.17221/254/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/254/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201601-0007.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:254-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Anita Rokaityte Author-Workplace-Name: Department of Food Safety and Quality, Lithuanian University of Health Sciences, Lithuani Veterinary Academy, Kaunas, Lithuania Author-Name: Gintare Zaborskiene Author-Workplace-Name: Department of Food Safety and Quality, Lithuanian University of Health Sciences, Lithuani Veterinary Academy, Kaunas, Lithuania Author-Workplace-Name: Food Institute, Kaunas University of Technology, Taikos Kaunas, Lithuania Author-Name: Irena Macioniene Author-Workplace-Name: Food Institute, Kaunas University of Technology, Taikos Kaunas, Lithuania Author-Name: Irmantas Rokaitis Author-Workplace-Name: Faculty of Chemistry, Vilnius University, Vilnius, Lithuania Author-Name: Dalia Sekmokiene Author-Workplace-Name: Department of Food Safety and Quality, Lithuanian University of Health Sciences, Lithuani Veterinary Academy, Kaunas, Lithuania Title: Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat Abstract: The quality of minced beef was improved. Combinations of modified atmosphere packaging (MAP) and vacuum packaging (VP) with lactic acid (LA), dihydroquercetin (DHQ) and linalool (LIN) mixes were used on fresh minced beef. In the course of the study the total aerobic bacterial, Escherichia coli, yeast and mould counts and formation of biogenic amines during 9 days of storage at +4°C temperature were investigated. Mixtures of DHQ+LA+LIN and DHQ+LA solutions statistically significantly reduced the total aerobic bacterial and E. coli count and meat pH (P ≤ 0.05) in comparison with control samples. We have identified a strong positive correlation between pH and total aerobic bacterial (R = 0.736, P < 0.01) and E. coli count (R = 0.818, P < 0.01). Significant differences in the total biogenic amine content were determined between DHQ+LA+LIN and DHQ+LA treated samples in air packaging (AP) (P ≤ 0.05). However, there were no significant differences (P > 0.05) in the total aerobic bacterial and E. coli count between the different packaging techniques, but VP effectively inhibited yeasts and moulds in minced beef (P ≤ 0.05). Keywords: beef, dihydroquercetin, linalool, biogenic amines Journal: Czech Journal of Food Sciences Pages: 52-60 Volume: 34 Issue: 1 Year: 2016 DOI: 10.17221/291/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/291/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201601-0008.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:291-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Renata Winterová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Marie Holasová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Vlasta Fiedlerová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Effect of spelt pearling on the contents of total dietary fibre, wet gluten, protein and starch fractions Abstract: The important nutritional characteristics of the Rubiota spelt variety, grown in the Czech Republic, were reported. We evaluated the contents of total dietary fibre, protein, wet gluten, total starch, and starch fractions, i.e. rapidly digested starch, slowly digested starch, and resistant starch in pearled grain of spelt and in pearling fines. We measured these properties depending on the degree of kernel abrasion. Small differences were found between the sequential pearling cycles in the pearled spelt but significant differences were observed in the fines. In this study we also compared two methods for determining total and resistant starch. Keywords: fibre, rapidly digested starch, slowly digested starch, high-performance liquid chromatography Journal: Czech Journal of Food Sciences Pages: 61-67 Volume: 34 Issue: 1 Year: 2016 DOI: 10.17221/453/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/453/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201601-0009.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:453-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Zhaohui Xue Author-Workplace-Name: School of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. China Author-Name: Cen Wang Author-Workplace-Name: School of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. China Author-Name: Lijuan Zhai Author-Workplace-Name: School of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. China Author-Name: Wancong Yu Author-Workplace-Name: Medical Plant Lab, Tianjin Research Center of Agricultural Biotechnology, Tianjin, P.R. China Author-Name: Huiru Chang Author-Workplace-Name: School of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. China Author-Name: Xiaohong Kou Author-Workplace-Name: School of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. China Author-Name: Fengjuan Zhou Author-Workplace-Name: School of Chemical Engineering and Technology, Tianjin University, Tianjin, P.R. China Title: Bioactive compounds and antioxidant activity of mung bean (Vigna radiata L.), soybean (Glycine max L.) and black bean (Phaseolus vulgaris L.) during the germination process Abstract: Bioactive compounds and antioxidant activity of germinated mung bean, soybean and black bean sprouts were investigated to find out the effect of germination and the optimum germination time. We found that vitamin C gradually increased from zero. Compared to seeds, water-soluble protein and total flavonoid content showed a trend of sustained growth while vitamin E, total phenolic content increased at first and then decreased, the maximal value of total bioactive compound content was reached on the fifth day. The analysis of relative contribution revealed that total phenolics and total flavonoids made the highest (44.87-90.31%) contribution to total antioxidant activity. In conclusion, the optimum germination time for sprouts was 3-5 days when total bioactive compound content and antioxidant activities both reached their peak values, which provide a sufficient theoretical basis for dietary processing and lay a solid foundation for continued research. Keywords: vitamin C, vitamin E, water-soluble protein, total flavonoids, total phenolics Journal: Czech Journal of Food Sciences Pages: 68-78 Volume: 34 Issue: 1 Year: 2016 DOI: 10.17221/434/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/434/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201601-0010.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:434-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Kun Yu Author-Workplace-Name: School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China Author-Name: Yan Wang Author-Workplace-Name: School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China Author-Name: Yang Xu Author-Workplace-Name: School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China Author-Name: Li Guo Author-Workplace-Name: School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China Author-Name: Xianfeng Du Author-Workplace-Name: School of Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province, P.R. China Title: Correlation between wheat starch annealing conditions and retrogradation during storage Abstract: The effects of annealing conditions on the degree of retrogradation (DR) in wheat starch were analysed by differential scanning calorimetry (DSC) and X-ray diffraction (XRD). Three annealing parameters were varied, namely moisture (50-90%), time (0.5-48 h), and temperature (35-50°C). These factors had different impacts on the DR. The results suggest that 25% (w/v) annealed wheat starch samples stored at 4°C for 7 days had smaller DR values than native wheat starch under the same storage conditions. XRD indicated that annealed wheat starches stored at 4°C for 7 days had fewer recrystallisations than native wheat starch. Optimised annealing conditions can be used to control the structural and mechanical properties of certain starch-based products, such as in the production of bread, since retrogradation results in staling and reduced digestibility. Keywords: annealed starch, degree of retrogradation, X-ray diffraction, differential scanning calorimetry Journal: Czech Journal of Food Sciences Pages: 79-86 Volume: 34 Issue: 1 Year: 2016 DOI: 10.17221/255/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/255/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201601-0011.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:255-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Joanna Żochowska-Kujawska Author-Workplace-Name: Department of Meat Science, Author-Name: Kazimierz Lachowicz Author-Workplace-Name: Department of Meat Science, Author-Name: Małgorzata Sobczak Author-Workplace-Name: Department of Meat Science, Author-Name: Grzegorz Bienkiewicz Author-Workplace-Name: Department of Food Quality and Author-Name: Grzegorz Tokarczyk Author-Name: Marek Kotowicz Author-Workplace-Name: Department of Meat Science, Author-Name: Ewelina Machcińska Author-Workplace-Name: Department of Meat Science, Title: Compositional characteristics and nutritional quality of European beaver (Castor fiber L.) meat and its utility for sausage production Abstract: The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high content of available lysine (1.97 g/100 g) and tryptophan (0.29 g/100 g). The fat (5.08%) was characterised by a generally high proportion of polyunsaturated fatty acids (35%) and lower proportion of monounsaturated fatty acids (29%). Octadecenoic acid (C18:1) was a dominant monounsaturated fatty acid. Beaver muscles were characterised by generally small muscle fibres, thick perimysium and low amount of intramuscular fat, thus this raw material may be used in sausage production as an alternative to pork. The most positive effects of beaver meat addition on the texture and palatability of sausages were obtained when about 20-40% of this kind of meat was used. Keywords: beaver meat, nutritional value, structure, texture, comminuted product Journal: Czech Journal of Food Sciences Pages: 87-92 Volume: 34 Issue: 1 Year: 2016 DOI: 10.17221/350/2015-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/350/2015-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-201601-0012.txt Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:350-2015-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: editors Title: List of reviewers - 2015 Journal: Czech Journal of Food Sciences Pages: 570-579 Volume: 34 Issue: 1 Year: 2016 DOI: 10.17221/8745-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/8745-CJFS.html File-Format: text/html Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:1:id:8745-CJFS