Template-Type: ReDIF-Article 1.0 Author-Name: Jana Záhumenská Author-Workplace-Name: Department of Hygiene, Technology and Health Food Safety, University of Veterinary Medicine and Pharmacy, Košice, Slovakia Author-Name: František Zigo Author-Workplace-Name: Department of Animal Nutrition and Husbandry, University of Veterinary Medicine and Pharmacy, Košice, Slovakia Author-Name: Tomáš Mihok Author-Workplace-Name: Department of Animal Nutrition and Husbandry, University of Veterinary Medicine and Pharmacy, Košice, Slovakia Author-Name: Mariana Kováčová Author-Workplace-Name: Department of Hygiene, Technology and Health Food Safety, University of Veterinary Medicine and Pharmacy, Košice, Slovakia Author-Name: Zuzana Farkašová Author-Workplace-Name: Department of Animal Nutrition and Husbandry, University of Veterinary Medicine and Pharmacy, Košice, Slovakia Author-Name: Jana Výrostková Author-Workplace-Name: Department of Hygiene, Technology and Health Food Safety, University of Veterinary Medicine and Pharmacy, Košice, Slovakia Author-Name: Zuzana Lacková Author-Workplace-Name: Department of Animal Nutrition and Husbandry, University of Veterinary Medicine and Pharmacy, Košice, Slovakia Author-Name: Mária Vargová Author-Workplace-Name: Department of the Environment, Veterinary Legislation and Economy, University of Veterinary Medicine and Pharmacy, Košice, Slovakia Title: Analysis of the quality of curds from Slovakia and neighbouring countries Abstract: The work deals with the evaluation of the quality of curds produced in Slovakia and neighbouring countries (Czech Republic, Poland, Hungary, Ukraine) at the time of their purchase and at the time of the end of the warranty period. Significant differences in consistency (P < 0.05) were found between the model samples of cottage cheese after sensory evaluation. Differences in total porosity were noted between curds examined on the first and last day, storage reduced porosity and changed (reduced) grain size. There was a significant difference in colour between the samples (A1-E5) (P < 0.05). Colourimetric measurement confirmed the lightest colour in sample E4 (L* = 92.87, L* - lightness) from Ukraine, which showed the lowest fat content, and the darkest sample was sample C3 from Poland (L* = 88.62). The minimum value of dry matter content was found in sample E4 (15.79 ± 2.59%) and the maximum value in sample C3 (35.82 ± 2.59%). Towards the end of the use-by date, the dry matter values slightly decreased. Statistical significance was demonstrated between the first day of purchase and the expiration date in dry matter content (P < 0.05) and between fat content in dry matter (P < 0.05). The titration acidity was exceeded in two cases, in sample B2 (first day - FD 172 °SH / last day - LD 192 °SH) and B4 (FD 162 °SH / LD 167 °SH). During the guarantee period, the growth of micromycetes in curds was statistically significant (P < 0.05). Keywords: cheese, sensory analysis, shelf life, microbial safety, warranty period Journal: Czech Journal of Food Sciences Pages: 317-329 Volume: 42 Issue: 5 Year: 2024 DOI: 10.17221/51/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/51/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202405-0001.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:5:id:51-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Azusa Takeda Author-Workplace-Name: Faculty of Agriculture, Yamagata University, Tsuruoka, Japan Author-Name: Masataka Saito Author-Workplace-Name: Department of Applied Nutrition, Kagawa Nutrition University, Sakado, Japan Author-Name: Takeshi Nagai Author-Workplace-Name: Graduate School of Agricultural Sciences, Yamagata University, Tsuruoka, Japan Author-Workplace-Name: The United Graduate School of Agricultural Sciences, Iwate University, Morioka, Japan Title: Quality characteristics of Hokkaido brown bear meat sauces prepared with rice koji mold and food enzymes Abstract: Hokkaido brown bear (Ursus arctos yesoensis) meats are used as ingredients of game cuisines. In contrast, shank meats are unsuitable as edible meats due to gamy tastes and tough meats. Here, new meat sauces were developed using glutinous rice koji and food enzymes for the application of the underutilised meat i.e. shank meat. The proximate analysis showed that the obtained sauces were reduced-salt sauces at approximately 6.4-7.7 g.(100 g)-1 as salt equivalent. The sauces had a light colour, no unacceptable odours, and strong sweetness and umami taste. The sauce with good sensory acceptability was rich in glutamic acid, leucine, lysine, and alanine. Besides, the essential amino acid contents were remarkably high at approximately 55.6%. In addition, the tested sauces had good antioxidative activities, scavenging activities against reactive oxygen species such as superoxide anion radicals and hydroxyl radicals, and angiotensin I-converting enzyme and hyaluronidase inhibitory activities. These results suggested that Hokkaido brown bear shank meat sauces, which had positive effects for human health, could be used as one of novel condiment with consumer demands. Keywords: functionality, game meats, Hokkaido brown bear, meat sauce, underutilised resource Journal: Czech Journal of Food Sciences Pages: 372-381 Volume: 42 Issue: 5 Year: 2024 DOI: 10.17221/49/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/49/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202405-0002.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:5:id:49-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Ziyan Dong Author-Workplace-Name: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, China Author-Name: Ting Su Author-Workplace-Name: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, China Author-Name: Meiyao Dai Author-Workplace-Name: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, China Author-Name: Clyde Don Author-Workplace-Name: FoodPhysica Lab, World Food Center, Ede, Netherlands Author-Name: Boli Guo Author-Workplace-Name: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, China Author-Name: Shuangkui Du Author-Workplace-Name: Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, Northwest Agriculture and Forestry University, Yangling, Shaanxi, China Author-Name: Bo Zhang Author-Workplace-Name: Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing, China Title: The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis Abstract: The aim of this study was to compare the role of protein quantity and aggregate stretching degree in predicting dough stability and extensibility using the regression analysis, and to explore a more effective way of conducting the prediction. Flours from 28 milling streams of the wheat cultivar Shiluan 02-1 were collected as experimental material. Using the value of (ash content/L*) (L* - lightness), we sorted the milling streams flour from the inner layer to the outer layer of wheat kernel, which was divided into early reduction, later reduction, and break flours. Three regression models, quantity-based, stretching-degree-based and (quantity × stretching-degree)-based model for predicting dough stability and extensibility were evaluated in each category of milling streams through their coefficient of determination (R2). Certain patterns were observed in physicochemical properties of flour from different categories of milling streams. Despite those considerable changes, the quantity-based model broadly produced greater R2 values than the stretching-degree-based model, and the (quantity × stretching-degree)-based model could in general provide higher R2 values than the other two models on predicting dough stability and extensibility. The results suggest that measuring the protein quantity and aggregate stretching degree at the same time is of practical improvement in dough rheology evaluation, compared to focusing on either factor alone. Keywords: regression analysis, dough, rheology, protein, quantity, stretching degree Journal: Czech Journal of Food Sciences Pages: 353-363 Volume: 42 Issue: 5 Year: 2024 DOI: 10.17221/64/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/64/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202405-0003.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:5:id:64-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Sinan Akbal Author-Workplace-Name: Department of Food Processing, Acipayam Vocational School, Pamukkale University, Denizli, Türkiye Author-Name: Zübeyde Öner Author-Workplace-Name: Department of Food Engineering, Faculty of Engineering, Süleyman Demirel University, Isparta, Türkiye Title: Optimisation of the inhibitory effect of Lactiplantibacillus plantarum, nisin, and lysozyme to prevent the late blowing defect in a cheese model Abstract: The present study employed response surface methodology (RSM) to optimise the prevention of late blowing defects in cheese during storage. The aim was to enhance the inhibition of Clostridium sporogenes in cheese by manipulating three independent variables: Lactiplantibacillus plantarum (utilising two different strains, labelled as A and B, the total cheese inoculation rate was 2% overall and the A : B ratio ranging from 25% to 75%), and lysozyme (ranging from 0 to 0.2 mg.L-1). The response variables considered in this model cheese study included the Clostridium count, pH, and titratable acidity. The results showed that the optimal conditions for inhibiting C. sporogenes and preventing late blowing defects in cheese were achieved with an L. plantarum A : B ratio of 49.54 : 50.46%, nisin at a concentration of 1.762 mg.L-1, and lysozyme at 0.2 mg.L-1. These results demonstrated not only effective inhibition of C. sporogenes, a pivotal contributor to late blowing defects in cheese but also indicated favourable outcomes in terms of acidity parameters, which are crucial quality criteria for cheese production. The application of Response Surface Methodology revealed that late blowing defects can be prevented using relatively lower concentrations of antimicrobial agents, along with a judicious selection of appropriate cultures. This research highlights the potential for more efficient and cost-effective strategies to maintain cheese quality by minimising the risk of late blowing defects. Keywords: Clostridium sporogenes, food preservation, antimicrobials, probiotic culture, endospore Journal: Czech Journal of Food Sciences Pages: 330-339 Volume: 42 Issue: 5 Year: 2024 DOI: 10.17221/78/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/78/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202405-0004.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:5:id:78-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Afrina Rahman Author-Workplace-Name: Department of Plant Sciences, North Dakota State University, Fargo, USA Author-Workplace-Name: Department of Agronomy, Bangladesh Agricultural University, Mymensingh, Bangladesh Author-Name: Nehar Parvin Author-Workplace-Name: Directorate of Secondary and Higher Education, Ministry of Education, Dhaka, Bangladesh Author-Name: Md. Harun Rashid Author-Workplace-Name: Department of Agronomy, Bangladesh Agricultural University, Mymensingh, Bangladesh Author-Name: Jayanta Roy Author-Workplace-Name: Department of Plant Sciences, North Dakota State University, Fargo, USA Author-Name: Md. Arif Sakil Author-Workplace-Name: Department of Biochemistry and Molecular Biology, Bangladesh Agricultural University, Mymensingh, Bangladesh Author-Name: Farzana Ferdoush Author-Workplace-Name: Department of Arts & Sciences, Ahsanullah University of Science and Technology, Dhaka, Bangladesh Author-Name: Samar Kumar Guha Author-Workplace-Name: Department of Arts & Sciences, Ahsanullah University of Science and Technology, Dhaka, Bangladesh Author-Name: Nigar Sultana Parvin Author-Workplace-Name: Department of Environmental Health and Risk Management, University of Birmingham, Birmingham, United Kingdom Author-Name: Mubarak Ahmad Khan Author-Workplace-Name: Bangladesh Jute Mills Corporation, Ministry of Jute and Textile, Dhaka, Bangladesh Author-Name: Md. Abdul Kader Author-Workplace-Name: Department of Arts & Sciences, Ahsanullah University of Science and Technology, Dhaka, Bangladesh Title: Edible chitosan in preserving the quality and shelf life of fresh-cut mango (Mangifera indica L.) Abstract: Mango (Mangifera indica) is extremely perishable with a short shelf life that limits its marketability. Chitosan may extend mango storage by preventing moisture loss and gaseous exchange while preserving the nutritional quality. Therefore, the current study was designed to assess the effect of chitosan on the shelf life and quality of fresh-cut mangoes. Manually cubed mango was dipped into 0 (control), 10, 15, 20, 30, and 50 ppm chitosan solution in airtight jar and stored at ambient (25-28 °C) and refrigeration (4 °C) condition. Changes in various microbial, physical, and chemical characteristics were documented to evaluate the effectiveness of treatments in prolonging and sustaining the freshness and quality of mango. Treated mangoes significantly retarded growth of total mold and bacterial counts compared to the control sample in both storage conditions and found it lower under refrigeration. Likewise, chitosan also preserved various fruit quality attributes to a significant extent by retaining vitamin C, fat, titratable acidity, soluble sugar, and protein. However, the refrigerator stored mangoes have better ability to retard moisture loss and drop in sensory quality. Among the other solutions, 10 ppm chitosan solution exhibited better performance in reducing perishability of mango while maintaining prolonged shelf life and quality attributes. Overall, the findings revealed that chitosan solution at low temperature effectively preserves mango quality during storage and offers promising approach for the successful commercialisation of chitosan as a natural preserver for mango sellers and consumers to prolong shelf life. Keywords: edible-coating, fresh-cut fruit, hormone, ambient condition, temperature Journal: Czech Journal of Food Sciences Pages: 340-352 Volume: 42 Issue: 5 Year: 2024 DOI: 10.17221/104/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/104/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202405-0005.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:5:id:104-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jan Slováček Author-Workplace-Name: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Author-Name: Šárka Nedomová Author-Workplace-Name: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Author-Name: Markéta Janík Piechowiczová Author-Workplace-Name: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Author-Name: Ondřej Mikulka Author-Workplace-Name: Department of Forest Protection and Wildlife Management, Faculty of Forestry and Wood Technology, Mendel University in Brno, Brno, Czech Republic Author-Workplace-Name: Forestry and Game Management Research Institute, Jíloviště-Strnady, Czech Republic Author-Name: Miroslav Jůzl Author-Workplace-Name: Department of Food Technology, Faculty of AgriSciences, Mendel University in Brno, Brno, Czech Republic Title: Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages Abstract: The aim of the study was to define and compare the quality properties of dry-cured heat-treated meat products from the meat of free-living semi-aquatic wildlife species. Eurasian beaver (Castor fiber) and nutria (Myocastor coypus) are wild animals whose presence in the countryside is regulated in the Czech Republic. Basic chemical, microbiological, sensory analyses, and instrumental measurements of the colour and texture of dry-cured sausages (pork, as a control group with 51% lean pork and experimental groups with 51% lean beaver and nutria meat in fresh state) were performed. There were no statistically significant differences (P > 0.05) in microbiological counts per gram between the sausage groups according to the meat used after 3 weeks of storage. In the sensory analysis, beaver sausages were rated as the darkest and least attractive (P < 0.05). The data obtained using the Meullenet-Owens Razor Shear (MORS) test did not show a statistically significant difference (P > 0.05). However, a significant difference (P < 0.05) was measured between the beaver product and the pork and nutria variants using the compression method. Keywords: game, colour, texture, sensory analysis, microorganisms Journal: Czech Journal of Food Sciences Pages: 382-389 Volume: 42 Issue: 5 Year: 2024 DOI: 10.17221/112/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/112/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202405-0006.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:5:id:112-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Hongzhen Guo Author-Workplace-Name: College of Life Science, Langfang Normal University, Langfang, China Author-Workplace-Name: Hebei Key Laboratory of Animal Diversity, Langfang, China Author-Workplace-Name: Langfang Key Laboratory of Food Nutrition and Safety, Langfang, China Author-Workplace-Name: Langfang Key Laboratory of Biological Sample Analysis and Pesticide Residue Detection, Langfang, China Author-Name: Xiaolan Shang Author-Workplace-Name: College of Life Science, Langfang Normal University, Langfang, China Author-Workplace-Name: Hebei Key Laboratory of Animal Diversity, Langfang, China Author-Workplace-Name: Langfang Key Laboratory of Food Nutrition and Safety, Langfang, China Author-Workplace-Name: Langfang Key Laboratory of Biological Sample Analysis and Pesticide Residue Detection, Langfang, China Author-Name: Yunping Cheng Author-Workplace-Name: College of Life Science, Langfang Normal University, Langfang, China Author-Name: Qiuling Li Author-Workplace-Name: College of Life Science, Langfang Normal University, Langfang, China Author-Workplace-Name: Hebei Key Laboratory of Animal Diversity, Langfang, China Title: Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content Abstract: Two different morphologies of nanocellulose - cellulose nanofibres (CNFs) and cellulose nanocrystals (CNCs) with different contents were added to emulsified sausages to replace pork back fat in different proportions (10%, 30%, and 50%), and the colour, emulsion stability, texture characteristics and dynamic rheological behaviour of emulsified sausages were analysed. The results indicate substituting fat with nanocellulose led the L* (lightness) and a* (redness) values increased and the b* (yellowness) values decreased of the emulsified sausages. Increasing nanocellulose concentration improved the emulsion stability of the sausages. In terms of emulsion stability, the use of CNFs outperformed CNCs, especially for samples substituted with 50% fat. In terms of texture, emulsified sausages where CNCs replaced fat showed lower hardness, viscosity, and chewiness compared to those with CNFs. The dynamic rheological results indicated that when the fat replacement levels were 10% and 30%, samples using CNFs as fat substitute had slightly higher storage modulus (G') values than those using CNCs. However, for 50% fat replacement, samples using CNFs as fat substitute had significantly higher G' values than those using CNCs, which demonstrates that higher CNFs concentrations are more conducive to the formation of a three-dimensional network structure. Keywords: nanocellulose, fat substitute, emulsified sausages, morphology, texture, rheological properties Journal: Czech Journal of Food Sciences Pages: 364-371 Volume: 42 Issue: 5 Year: 2024 DOI: 10.17221/114/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/114/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202405-0007.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:5:id:114-2024-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Han Wu Author-Workplace-Name: Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China Author-Workplace-Name: Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Nanjing, China Author-Name: Xiayidan Maimaiti Author-Workplace-Name: Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China Author-Workplace-Name: Xinjiang Key Laboratory of Special Species Conservation and Regulatory Biology, College of Life Sciences, Xinjiang Normal University, Urumqi, China Author-Name: Ying Wang Author-Workplace-Name: Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China Author-Name: Anthony Pius Bassey Author-Workplace-Name: Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China Author-Name: Nurgvl Rahman Author-Workplace-Name: Xinjiang Key Laboratory of Special Species Conservation and Regulatory Biology, College of Life Sciences, Xinjiang Normal University, Urumqi, China Author-Name: Xiaoli Liu Author-Workplace-Name: Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China Author-Workplace-Name: Xinjiang Key Laboratory of Special Species Conservation and Regulatory Biology, College of Life Sciences, Xinjiang Normal University, Urumqi, China Author-Workplace-Name: Key Laboratory of Cold Chain Logistics Technology for Agro-product, Ministry of Agriculture and Rural Affairs, Nanjing, China Title: Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage Abstract: This study focused on the co-fermentation of goat milk with functional lactic acid bacteria (LAB) and traditional yoghurt starter culture. The fermentation process was optimised by single factor experiment and response surface methodology (RSM). The physicochemical and sensory properties of goat milk yoghurt were evaluated under chilled (4 °C) storage for 21 days. The optimised conditions were selected as the inoculum amount of Lactobacillus paracasei NM-8 (1.1 × 107 CFU.mL-1; CFU - colony forming unit), sucrose addition (6.8%) and fermentation temperature (41 °C). During milk coagulation, the pH declined to be 4.45 and the viable LAB number arrived at 8.77 log CFU.mL-1. The content of exopolysaccharides (EPS) increased to be 2.13 g.L-1. These changes led to the better viscosity (941.33-792.33 cP) and higher water holding capacity (63.24-56.20%) of yoghurt fermented using L. paracasei NM-8 in storage, compared with those of yoghurt without L. paracasei NM-8. This study provided a theoretical basis for eliminating the whey precipitation and rough texture of goat milk yoghurt. Keywords: goat milk yoghurt, lactic acid bacteria, optimisation, quality improvement, chilled storage Journal: Czech Journal of Food Sciences Pages: 305-316 Volume: 42 Issue: 5 Year: 2024 DOI: 10.17221/125/2024-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/125/2024-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202405-0008.txt Handle: RePEc:caa:jnlcjf:v:42:y:2024:i:5:id:125-2024-CJFS