Conference papers

Errata: SBORNÍK L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / BOOK OF THE 50th FOOD QUALITY AND SAFETY CONFERENCE

Markéta Janík Piechowiczová (Ed.), Jan Slováček (Ed.), Miroslav Jůzl (Ed.)

DOI: 10.11118/978-80-7509-996-9-00e1

Errata for the book: L. KONFERENCE O JAKOSTI POTRAVIN A POTRAVINOVÝCH SUROVIN / THE 50^th FOOD QUALITY AND SAFETY CONFERENCE.
The updated original version of this book can be found at https://doi.org/10.11118/978-80-7509-996-9
Updated: 21. 10. 2024

Article THE APPLICATION OF β-CYCLODEXTRIN IN THE REMOVAL OF UNWANTED COMPONENTS IN MILK by Lukáš Kolarič and Peter Šimko has been mistakenly published with text from another article.

You can find both versions in the attached PDF.

VLIV ZPŮSOBU BALENÍ NA FYZIKÁLNĚ-CHEMICKÉ PARAMETRY KUŘECÍCH PRSOU A STEHEN / EFFECT OF PACKAGING METHOD ON PHYSICAL-CHEMICAL PARAMETERS OF CHICKEN BREAST AND THIGHS

Klára Bartáková, Lenka Necidová, Alena Zouharová, Šárka Bursová

DOI: 10.11118/978-80-7509-996-9-0023

The aim of this study was to compare selected physico-chemical parameters of chicken thighs and breast packed in the air and in a protective atmosphere. Samples were obtained from the market network from one supplier and stored for 2–3 days in the refrigerator. Breast samples were found to have statistically significantly (p < 0.05) more total protein and less total fat and collagen, probably because the thighs were packaged and analysed with skin on, while the breasts were skinless. Of the color parameters, L* was statistically significantly (p < 0.05) different for chicken breasts and thighs as well as between both package types. Due to the low values of acidity number and thiobarbiturate number, it is clear that none of the samples showed signs of spoilage, but statistically significantly (p < 0.05) higher values of both numbers were found in the packaging in air. Similarly, pH and water activity values were determined to be statistically significantly (p < 0.05) higher for packaging in air, demonstrating the proper functioning of the protective atmosphere to extend shelf life.

NOVÉ POTRAVINY / NOVEL FOODS

Petr Beneš

DOI: 10.11118/978-80-7509-996-9-0030

Novel foods are foods for which there is no documented history of consumption before 15 May 1997, the date on which Regulation (EC) No 258/1997 of the European Parliament and of the Council of 27 January 1997 concerning novel foods and novel food ingredients entered into force. Novel foods can be newly developed, produced by a new technology or process, or foods that are traditionally consumed outside the EU. Examples include substances isolated from micro-organisms, fungi, algae, plants, animal bodies such as Antarctic krill oil from the krill, agricultural products from third countries (chia seeds, noni juice, insects - the stall-worm, the migratory anemone, etc.) or foods produced by new technological processes (UV-treated bread, the use of artificial nanomaterials to make substances more effective, etc.).

HODNOTENIE VPLYVU RUČNÉHO A MECHANIZOVANÉHO ZBERU HROZNA NA SENZORICKÉ PARAMETRE VÍNA / ASSESSMENT OF THE INFLUENCE OF MANUAL AND MECHANISED GRAPE HARVESTING ON SENSORY PARAMETERS OF WINE

Lucia Benešová, Štefan Ailer, Silvia Jakabová, Martin Janás, Jakub Achberger, Jozef Golian

DOI: 10.11118/978-80-7509-996-9-0033

The experiment compared manual and mechanized harvesting of grapes and different settling methods on the quality of wines from the Riesling Vlašský variety from the Nitra wine-growing region. The sensory analysis results showed that mechanized harvesting with dynamic sedimentation indirectly affects the sensory properties of the wine. Variants with manual harvesting and static desilting showed higher ratings in the sensory analysis. However, the difference in ratings between these variants and mechanized harvesting was not statistically significant. The wines were sensorially flawless with different aromatic expressions and taste profiles. The experiment suggests that mechanized harvesting, especially with appropriate de-sludging, can be an adequate alternative to hand-harvesting grapes without significantly deteriorating the wine's sensory parameters. This approach is not only more efficient but can also be economically beneficial for winemakers.

LACTOSE-FREE DAIRY PRODUCTS: A GROWING MARKET AND NUTRITIONAL ADVANTAGES

Darija Bendelja Ljoljić, Iva Dolenčić Špehar, Ivica Kos, Nataša Hulak, Ivan Vnučec

DOI: 10.11118/978-80-7509-996-9-0041

The increasing prevalence of lactose intolerance among global populations has driven a surge in demand for lactose-free dairy products. This trend is particularly evident in the dairy market, where lactose-free options are now the fastest-growing category due to their health appeal. Lactose-free dairy products offer essential nutrients like calcium, magnesium, and vitamins, crucial for individuals unable to digest lactose due to β-galactosidase deficiency. This paper explores various methods employed in producing lactose-free dairy products, including enzymatic hydrolysis, chromatographic removal, and membrane separation. By employing these technologies, dairy manufacturers can create a wide range of lactose-free products such as milk, yogurt, cheese, and ice cream, catering to lactose-intolerant individuals without compromising taste or nutritional value.

ZMĚNY RAMANOVA SPEKTRA PROTEINU SÓJI LUŠTINATÉ VLIVEM RŮZNÝCH NANOČÁSTIC / CHANGES IN THE RAMAN SPECTRUM OF SOY PROTEIN ISOLATE DUE TO VARIOUS NANOPARTICLES

Jana Čaloudová, Matej Pospiech, Kateřina Křištofová, Bohuslava Tremlová

DOI: 10.11118/978-80-7509-996-9-0046

With the increasing trend of replacing animal proteins with plant proteins, the development of methods suitable for reducing the potential allergenicity of soy proteins is becoming increasingly important. One possibility is to reduce the allergenicity of soy protein by interacting with nanoparticles. Raman spectroscopy has demonstrated changes in the intensity of radiation, suggesting the effectiveness of reducing the allergenicity of soy protein. The addition of nanoparticles, especially ferromagnetic (FE) nanoparticles, led to a change in Raman spectra, indicating the formation of new bonds, even at low concentrations (0.15 mg∙g-1). It was further confirmed that the incubation time of the sample has an effect on the Raman spectra. These results may be used in the future for the development of foods containing soy protein with reduced allergenicity. For further research in this area, it would be useful to extend the spectrum of nanoparticles used for the plant proteins studied.

BRAMBORY V ČESKU, ZDRAVÁ POTRAVINA BUDOUCNOSTI / POTATOES IN CZECHIA, A HEALTHY FOOD FOR FUTURE

Jaroslav Čepl

DOI: 10.11118/978-80-7509-996-9-0054

Potatoes are especially an important and healthy food, but in general they have an essential effect on food safety. In the historical context potatoes also interfere in the field of politics, economy and culture in the world. At the turn of the 18th and 19th centuries potatoes fulfilled an important function as a cheap, available and quality food that enabled rural to urban migration and industry development. In the present and in the future it could further fulfil the role as a mean against misery and poverty in the developing world. The nutritional value of potatoes is not yet fully appreciated, potatoes are an important source of basic food components, they contain vitamins, minerals, quality proteins, antioxidants and other nutritional substances. The paper also present the current state of potato growing in the Czech Republic (development of areas, average yields and per capita consumption) and in the world.

NUTRIČNÍ A SENZORICKÉ HODNOCENÍ SUŠENEK OBSAHUJÍCÍ PRÁŠEK Z KYSANÉHO ZELÍ / NUTRITIONAL AND SENSORY EVALUATION OF COOKIES WITH SAUERKRAUT POWDER

Libor Červenka, Sali Muriqi, Michaela Frühbauerová

DOI: 10.11118/978-80-7509-996-9-0059

The powder prepared from freeze-dried sauerkraut is a rich source of fibre, vitamin C and phenolic substances. Various levels (1, 5, 10, and 15 %) of sauerkraut powder were used as an additive to model cookies. Subsequently, the nutritional properties of the cookies, their colour and overall taste acceptance were monitored. With increasing content of sauerkraut powder, crude fibre elevated from 4.9 to 8.6 g/100 g, ascorbic acid from 0.77 to12.80 mg/ 100 g as well as total phenolic substances (both free and bound). Adding powder changed the overall colour in samples with 10 and 15% powder (ΔEab = 4.6 and 5.9). However, the addition of sauerkraut powder resulted in a significant increase in salt content, from 1.23 to 2.07 g/100 g for cookies with 1% to 15 % powder. Most panellists (79,3 %) rated the overall taste of samples containing 5 % of powder as „excellent“ to „good“.

NEKONVENČNÉ METÓDY REDUKCIE MIKROORGANIZMOV V MLIEKARENSKOM PRIEMYSLE / UNCONVENTIONAL METHODS OF REDUCING MICROORGANISMS IN THE DAIRY INDUSTRY

Juraj Čuboň, Peter Haščík, Jana Tkáčová, Miroslava Hlebová

DOI: 10.11118/978-80-7509-996-9-0066

The work deals with the issue of microbiological quality assurance using non-traditional methods. Classic pasteurization is often used for its high efficiency in devitalizing microorganisms as well as enzymes. During heat treatment, chemical changes also occur that change the sensory properties of foods and in some cases change their nutritional value. There is a constant search for technologies that would ensure the required microbiological quality but have less impact on sensory properties and would be less energy demanding. Pulse electric field (PEF), high-pressure pasteurization and also high-pressure homogenization are verified. The principle of PEF technology is the application of short pulses of an electric field with a frequency in microseconds to milliseconds with an intensity of 10–80 kV.cm-1, PEF technology reduces the poet of microorganisms by 2.5–4 log CFU. High pressure food treatment (HPP) uses pressure from 100 to 1000 MPa, at normal or can be increased to 60–80°C, this form also inactivates spores, but it takes up to 30 minutes. The number of microorganism decreases by 1.4–4.9 log KTJ. High-pressure pasteurization (HPP) is a discontinuous process based on the use of extremely high pressures (400 to 600 MPa). Unlike heat pasteurization, HPP has limitations, it does not affect Clostridium Botulinum and some other undesirable pressure-resistant microorganisms. Another method is homogenization by ultra high pressure pasteurization (UHPH), the product is heated to 75 °C at a pressure of around 400 MPa before being pushed into the homogenization nozzles. Microorganisms are inactivated by the interaction of high sliding forces and the subsequent sharp reduction in pressure after passing through the nozzle. Pulsed light (PL) is used to decontaminate surfaces. PL inactivates microorganisms using light in short time pulses with a spectrum between 200 and 1100 nm. To increase efficiency, the storage of electrical energy in capacitors for a relatively long time (a fraction of a second) and subsequent release in a time of only millionths to thousandths of a second is used.

VYUŽITÍ CHROMATOGRAFICKÝCH KOLON S NÍZKÝM ZRNĚNÍM PŘI ANALÝZE REZIDUÍ β-LAKTAMOVÝCH A TETRACYKLINOVÝCH ANTIBIOTIK / THE USE OF SUB-2 μM CHROMATOGRAPHIC COLUMNS IN THE ANALYSIS OF β-LACTAM AND TETRACYCLINE ANTIBIOTIC RESIDUES

Eva Dadáková, Kateřina Matějková, Hana Kadlecová, Simona Janoušek Honesová, Eva Samková

DOI: 10.11118/978-80-7509-996-9-0072

The study tested the possibility of replacing classic chromatographic columns with a column with a low granularity of the stationary phase carrier (sub-2 μm column) in analyzing selected antibiotics. Penicillin G and cefoxitin were selected for testing as representatives of the β-lactam group, and tetracycline as a representative of the tetracycline antibiotic group. A chromatographic column SB-C18 with parameters 4.6 x 50 mm and a filling grain size of 1.8 μm (Phenomenex) was chosen for testing. The column substantially reduced the analysis time (β-lactam 45–74%; tetracycline 50%,) while maintaining the qualitative parameters of the data obtained. A sub-2 μm column was possible without a substantial change in the chromatographic parameters for the specific methods tested.

WHY DRINK BUTTERMILK?

Iva Dolenčić Špehar, Darija Bendelja Ljoljić, Milna Tudor Kalit, Ivan Vnučec, Nataša Hulak, Ivica Kos

DOI: 10.11118/978-80-7509-996-9-0079

Although it is a by-product whose composition largely depends on the production technology, buttermilk is a nutritionally valuable food because it is a good source of minerals, vitamins and proteins and has a similar content to skimmed milk. Buttermilk is a functional food as it contains phospholipids and milk fat globule membranes, making it a good medium for the production of functional beverages with added functional ingredients such as fibre, prebiotics, probiotics, bioactive peptides and others. Nevertheless, buttermilk is not recognised by consumers as a valuable food, which is why its consumption is still insufficiently represented in the daily diet.

ZMĚNA BAREVNÝCH PARAMETRŮ V HOVĚZÍM MASE UPRAVENÉHO METODOU SOUS VIDE / CHANGE OF COLOR PARAMETERS IN BEEF PREPARED BY THE SOUS VIDE METHOD

Jana Doležalová, Hana Šemberová

DOI: 10.11118/978-80-7509-996-9-0083

The aim of this study was to determine the color parameters and pH of the rump before and after processing by the sous vide method at temperatures of 60 and 75 °C for 1, 2, 3 hours. All color parameters changed after sous vide editing. Lightness of meat L* in all cases (P<0.05), intensity of red color a* increased from 13.74±1.87 to 14.88±2.12 (60°C) initially, but at 75°C there was a decrease to 6.79±2.40 (P<0.05). For the b* parameter, there was an increase in values from 8.61±1.57 to 13.66±2.33. The C* parameter first increased, the highest value was 20.12±2.06 at 2 h/60 °C, but a decrease followed at 75 °C. The color shade angle h° and pH had higher values at all times and temperatures compared to the meat at the beginning of the measurement. No statistical significance was found in the dependence of drip loss on increasing pH.

VLIV PORÁŽKOVÉ HMOTNOSTI PLEMENE ROMNEY NA KVALITU MASA / EFFECT OF SLAUGHTER WEIGHT ON MEAT QUALITY IN ROMNEY LAMBS

Eliška Dračková, Tomáš Janoš, Radek Filipčík

DOI: 10.11118/978-80-7509-996-9-0089

The objective of this study was to assess the impact of slaughter weight on the meat quality of lambs, including parameters such as dry matter, protein content, fat content, ash content, pH value, diameter of muscle fibres, water holding capacity, and values in the CIELab system. A total of 35 Romney lambs were included in the experiment. Lambs with the lowest slaughter weight exhibited significantly lower conformation scores (p < 0.05) and fatness (p < 0.01). However, slaughter weight did not significantly affect the nutritional parameters of the lamb (p > 0.05). The group of lambs with the highest slaughter weight demonstrated the highest muscle fibres thickness (p < 0.01). Additionally, slaughter weight had a significant impact on meat lightness (L*) and yellowness (b*), with both indicators decreasing as slaughter weight increased (p < 0.01).

KVALITA VAJEC HYBRIDŮ NOSNÉHO TYPU SNÁŠEJÍCÍCH VEJCE S MODŘE A ZELENĚ ZBARVENOU SKOŘÁPKOU / EGG QUALITY OF HYBRIDS LAYING EGGS WITH BLUE AND GREEN EGGSHELL

Filip Dytrt, Martina Lichovníková, Eliška Dračková, Vojtěch Anderle

DOI: 10.11118/978-80-7509-996-9-0096

The objective of the study was to assess how age and hybrid genotype influence egg quality and eggshell color in Dominant Greenshell GS902 and Blueshell BS229 layer hens, primarily bred for their distinct eggshell color. A total of 64 laying hens of both genotypes were included in the experiment, from which a total of 737 eggs were obtained during the experimental period and subjected to qualitative analysis and objective colour evaluation using a spectrophotometer. Egg quality was evaluated at four-week intervals from 24 to 72 weeks of age. Age significantly impacted all characteristics, including egg, albumen, yolk, and eggshell weights, eggshell thickness and strength, proportion of yolk, albumen, and eggshell, yolk color, and egg shape index (p < 0.001). Significant interactions between age and genotype were observed for yolk weight and eggshell thickness (p < 0.01 and p < 0.001, respectively). The BS229 hybrid produced significantly heavier eggs (p < 0.001), attributed to the heavier albumen (p < 0.001) and yolk (p < 0.01). However, there was no difference in eggshell strength and weight between the hybrids. Both GS902 and BS229 hybrids laid eggs with lower weight (55.9 and 56.9 g, respectively) but maintained high quality with yolk proportions (29.3 and 29.2%, respectively).

INOVÁCIE V POTRAVINÁRSKOM PRIEMYSLE / INNOVATIONS IN THE FOOD INDUSTRY

Jozef Golian

DOI: 10.11118/978-80-7509-996-9-0102

Product safety is an organic part of innovation procedures. Only a safe and high-quality product, with a well-known image that consistently confirms these attributes, is able to fight for its place in crowded retail markets where imported products prevail over domestic products. In Slovakia, innovations in food products are part of their production strategy. In the area of cheese production, these are mainly lactose-free products, products for children and products for seasonal use. In the area of meat product production, innovations are focused on the production of products with a reduced content of salt, fat with the addition of plant components, etc. In the area of beverage innovation, it mainly concerns the production of beverages with isotonic properties, vitamin waters, fruit drinks with jelly balls of various types of fruit, etc.

NOVELIZACE ODBORNÉHO POHLEDU NA KYSELOST SYROVÉHO KRAVSKÉHO MLÉKA, 2024 / REVISION OF THE EXPERT OPINION ON THE ACIDITY OF RAW COW'S MILK, 2024

Oto Hanuš, Hana Nejeschlebová, Gavin Thompson, Marcela Klimešová, Murat Su2, Jaroslav Kopecký, ...

DOI: 10.11118/978-80-7509-996-9-0108

Milk titratable acidity (TKM) is an old and important technological property, which may or may not have a significant correlation to active acidity pH according to the state of milk (primary and secondary TKM, their ratio) and the state of buffering capacity of milk. TKM was almost forgotten due to technological development in dairy farming, e.g. in Europe, as a control indicator of the quality of raw milk (milk payment). However, this is not the case when checking milk processing in dairies. It is also still a valuable indicator in many countries developing dairy farming in demanding climatic conditions. Therefore, there is an interest in rapid determination of TKM using routine infrared spectroscopy, i.e. in calibration models. In databases A and B, fairly successful MIR-FT calibration models for TKM were derived according to the relevant spectra: A calibration correlation coefficient r = 0.695 (P < 0.001), n = 207; A and B r = 0.91 (P < 0.001), n = 414. When estimating pH (A and B, n = 418) from MIR-FT spectra r = 0.907 (P < 0.001) in validation, which is surprisingly promising result for effective use in analytical practice. Up to 82.3% of the variability of the estimated pH values (MIR-FT) was due to variations in the reference values. In the Czech Republic, in August 2023, a problem with TKM was noted when purchasing dairies, lower values. The created database was amended to look at the interpretation of TKM values from the current point of view after 40 years of development and changes in dairy farming.

SOUČASNÝ STAV PRODUKCE, ZPRACOVÁNÍ A KONZUMACE RYB V ČR / CURRENT STATE OF PRODUCTION, PROCESSING AND CONSUMPTION OF FISH IN THE CZECH REPUBLIC

Lukáš Harabiš, Jan Mareš

DOI: 10.11118/978-80-7509-996-9-0119

Few professions in our country can be proud of such a rich history and almost a thousand years of tradition as pond farming. Our ancestors transformed the often barren landscape with their knowledge and efforts, making our country a European fishery leader. Fish production (aquaculture) in the Czech Republic is a traditional and important part of livestock production in agriculture. The most important part of Czech aquaculture is traditional fish pond farming, which, in addition to fish production, has an important ecological and landscape function with a positive impact on society. Apart from fish pond farming, fish production in special breeding facilities and the supply of salmonids or non-native warm-water fish species are also developing. The following text summarizes essential information on the development and current state of domestic freshwater aquaculture, fish processing and consumption. Let the text serve as a basis for understanding and reflecting on the importance of this agricultural sector and the potential for growth in domestic fish consumption.

MINORITNÍ PŠENICE / NON-TRADITIONAL WHEATS

Marie Hrušková, Pavel Filip

DOI: 10.11118/978-80-7509-996-9-0126

Quality of milling products seems to be connected with composition of food wheat. Wheat as basic source of milling types brings to them important proteins and minerals. New living style have changed food consumption and using non-traditional food products as far as cereals. To old wheat belong Triticum monococcum, Triticum dicoccum, Triticum turgidum turanicum, with higher amounts of proteins, important mineral elements (Zn, K, Mg, P and Se) and vitamins (B, B2).

DYNAMIKA ZMĚN VLHKOSTI A TEXTURY BĚŽNÉHO PEČIVA PŘI SKLADOVÁNÍ VE FUNKČNÍM OBALU WRAP UP / THE DYNAMICS OF MOISTURE AND TEXTURE CHANGES IN CONVENTIONAL BAKERY PRODUCTS WHEN STORED IN FUNCTIONAL WRAP UP PACKAGING

Luděk Hřivna, Veronika Kouřilová, Renáta Dufková, Šárka Nedomová, Karolína Špačková, Klára Zadražilová

DOI: 10.11118/978-80-7509-996-9-0129

The effect of different packaging on the rate of product ageing associated with drying was tested for conventional bakery products (rolls) produced according to a proprietary recipe. The packaging tested was a leak-proof plastic bag (LDPE), a partially breathable Wrap Up and simply wrapping in a cotton cloth. The baked pastry was stored for 5 days at room temperature. Moisture loss, change in water activity (aw) and textural properties were monitored. The lowest water loss, water activity and also the lowest hardness were found for the pastries in the plastic bag, the highest values were determined after wrapping in the cloth. The crumb strength of the products increased due to water loss and reached higher values at the end of storage, namely 4x (LDPE), 10x (Wrap Up) and 20x (cotton cloth).

A PLANT-PATHOGEN INTERACTIONS: A BRIEF INSIGHT INTO A COMPLICATED STORY

Nataša Hulak, Darija Bendelja Ljoljić, Iva Dolenčić Špehar, Ivica Kos, Ivan Vnučec

DOI: 10.11118/978-80-7509-996-9-0136

Pseudomonas syringae pv. tomato, a bacterial plant pathogen, poses a significant threat to crop production and often leads to considerable yield losses. Due to its infectivity in Arabidopsis thaliana, a widely studied plant model, P. syringae serves as an exemplary model organism for studying the intricacies of infection processes. This short communication offers a molecular biology-based overview of bacterial pathogenesis and highlights the interplay between the virulence factors of the pathogen and the defence mechanisms of the host. Phytohormones, central regulators of the immune response, and the methylation status of the host are of central importance for plant defence. Wide genome methylation changes are dynamic under the influence of pathogens, and it is hypothesised that loss of DNA methylation in the host plant (Arabidopsis thaliana Col-0) plays a role in resistance to bacteria. This overview tackles the multiple functions of these important defence mechanisms and examines how the pathogen subverts their functions to facilitate the progression of infection.

ANALÝZA OBSAHU SOLI A SENZORICKÝCH PARAMETROV OVČÍCH SYROV SLOVENSKEJ PRODUKCIE / ANALYSIS OF SALT CONTENT AND SENSORY PARAMETERS OF SHEEP CHEESES FROM SLOVAK PRODUCTION

Silvia Jakabová, Jozef Golian, Lucia Benešová, Jozef Čurlej, Peter Zajác, Jozef Čapla

DOI: 10.11118/978-80-7509-996-9-0141

The contribution focuses on the analysis of salt content and selected sensory parameters in soft and ripened sheep cheeses from Slovak production. Slight differences in salt content were found within soft cheeses (bryndza type), as well as in ripened sheep cheeses. The determined salt contents were compared with available nutritional parameters stated on product labels. None of the analyzed samples exceeded the permitted salt levels, so salt contents exceeding 2.5g/100g of the product were not found. Sensory parameters evaluated were appearance and consistency as well as aroma and taste. Positive correlation was observed only among sensory properties (p=0.0003). From the overall assessment, sheep cheese of bryndza type C2.1 was rated as the best (16.00±0.71 points), and among ripened sheep cheeses, sample C3.5 - Sheep cheese ripened for 12 months had the highest average sensory score (19.00±0.71 points).

JAKÝ EFEKT MÁ PŘÍDAVEK OCHRANNÝCH KULTUR PŘI VÝROBĚ SALÁMU VYSOČINA? / WHAT EFFECT DOES THE ADDITION OF PROTECTIVE MICROBIAL CULTURES IN THE PRODUCTION OF VYSOČINA SALAMI?

Miroslav Jůzl, Jan Slováček, Zdeněk Morávek, Monika Hubáčková, Libor Kalhotka, Petr Kouřil

DOI: 10.11118/978-80-7509-996-9-0148

Biprotective cultures or protective bacterial cultures are commercially available and used by manufacturers of food and companies, most often of animal origin business, to control the risk of the appearance of undesirable microorganisms, both from the ranks of food-borne diseases and microflora involved in food spoilage. The most frequently mentioned danger is the occurrence of Listeria monocytogenes. Three groups of Vysočina salami were produced in two repetitions (K – without the addition of protective culture; BLC20 – batch with the addition of the protective culture SafePro® B-LC-20; LYO – batch with the addition of the protective culture Lyoflora FP 50). Physical (pH, CIELAB color), microbiological (TCM, LAB, coliform and psychrotrophic microorganisms) and sensory parameters (sensory panel) were monitored. Significant differences were found in pH and parameters of lightness L* and degree of red color a* (P < 0.05), but these differences are minimal and not perceptible to the consumer. Microbiological and sensory analysis showed no differences and thus no impact on salami quality (P >0.05). As a result, the use of protective cultures in the production of long-lasting heat-treated meat products may appear to be pointless and debatable.

AKTUÁLNÍ PRODUKCE MASA: SVĚT, EU, ČR / MEAT PRODUCTION: WORLD, EU, CZECH REPUBLIC

Josef Kameník

DOI: 10.11118/978-80-7509-996-9-0154

Global meat production (poultry, pork, beef, sheep) currently reaches 360–370 million tons per year (in carcass weight equivalent). The year-on-year increase is up to 2%, with poultry (or chicken) meat showing the greatest dynamism, which in the middle of the last decade exceeded pork production in terms of volume. The largest increase in meat production is taking place in Asia, followed by South America. Europe is stagnating in meat production, EU member states have shown a decline in pork and beef production in recent years. Spain, Germany, France and Poland are among the largest meat producers in the EU. In the Czech Republic, pork production has decreased significantly since 2000, and beef production has also decreased. If we compare the domestic production of pork, poultry or beef, not even one species is sufficient for the total domestic consumption. The largest share (55%) of domestic consumption in 2023 was covered by the import of pork.

NUTRITIONAL VALUE OF SEVERAL COMMERCIALLY IMPORTANT RIVER FISH SPECIES FROM THE CZECH REPUBLIC

Sarvenaz Khalili Tilami, Sabine Samples, Tomáš Zajíc, Jakub Krejsa, Jan Másílko, Jan Mráz

DOI: 10.11118/978-80-7509-996-9-0160

Proximate and fatty acid (FA) composition of seven freshwater fish species from the Czech Republic were examined. Moreover, the index of atherogenicity (IA) and the index of thrombogenicity (IT) were calculated from the obtained data. These two indices along with the total content of the essential n-3 FAs, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) as well as the ratio of n-6/n3 FAs, provide good indicators for the nutritional value of the fish. The studied species had been selected owing to the limited amount of information about their nutritional composition available. Furthermore, they are not typically subject to aquaculture, being almost exclusively obtained by angling. The protein content was relatively stable in all species (17.1 ± 1.55 to 19.2 ± 2.20 g/100 g). The content of carbohydrates ranged from 0.02 ± 0.1 to 0.99 ± 0.0 g/100 g and ash from 1.08 ± 0.20 to 2.54 ± 1.57 g/100 g. As expected, a high variability was observed in the fat content (0.74 ± 0.04 to 4.04 ± 0.81 g/100 g) and the FA composition, as well as the contents of EPA and DHA. IA and IT were close to the values stated for the Eskimo diet, indicating a high nutritional value with a positive effect for human health.

VYUŽITIE β-CYKLODEXTRÍNU PRI ODSTRAŇOVANÍ NEŽIADÚCICH ZLOŽIEK Z MLIEKA / THE APPLICATION OF β-CYCLODEXTRIN IN THE REMOVAL OF UNWANTED COMPONENTS IN MILK

Lukáš Kolarič, Peter Šimko

DOI: 10.11118/978-80-7509-996-9-0161

β-cyclodextrin is widely used in the food industry as a food additive due to its unique property of forming inclusion complexes with various desirable or unwanted components in food. Recently, research has also focused on the elimination of unwanted tastes or compounds, such as cholesterol or contaminants from milk or dairy products. Our study investigates the optimal conditions for the removal of cholesterol as well as aflatoxin M1 in milk by the application of β-cyclodextrin. It was found that it would be possible to produce dairy products with a lowered cholesterol content of up to 98%. The second experiment also showed that aflatoxin M1 can also be bound in the cyclodextrin cavity, the elimination rate reached about 40%. Furthermore, the questionnaire revealed that 67.9% of respondents would be willing to consume dairy products with a reduced cholesterol content. So, it can be concluded that the application of β-cyclodextrin can play an important role in the increase of nutritional and safety values of milk and dairy products.

JAK A ZDA FUNGUJÍ FUNKČNÍ POTRAVINY / HOW, AND IF AT ALL, PERFORM FUNCTIONAL FOODS

Tomáš Komprda

DOI: 10.11118/978-80-7509-996-9-0171

A functional food is a food claimed to have, apart from its nutritive value, favourable effects on the consumer’s health and her/his physical or mental condition. Functional food should be produced from naturally present components and should be consumed as part of a regular diet. Its consumption should boost natural defence mechanisms, reduce risk of chronic diseases and/or delay the process of aging. Effective components of functional foods (nutraceuticals) may demonstrate antioxidant, anticarcinogenic, antiatherogenic or immunomodulatory effects when applied in sufficiently high concentrations in the in vitro/in vivo experiments. However, epidemiological studies do not confirm these effects due to (among other things) difficulties to reach the required concentrations in a human organism. High concentrations of some nutraceuticals may even harm the consumer’s health.

PHYSICAL AND SENSORY CHANGES OF FRESH PORK LOIN DURING AGEING

Ivica Kos, Nataša Hulak, Iva Dolenčić Špehar, Darija Bendelja Ljoljić, Ivan Vnučec

DOI: 10.11118/978-80-7509-996-9-0175

Pork aging is a controlled process that involves enzymatic and biochemical changes of fresh pork meat over a specific period before consumption. During this aging period, the pork meat is stored under controlled conditions of temperature and humidity. This allows natural enzymes within the meat to break down connective tissue, tenderizing the meat and enhancing its flavour profile. This process leads to improvements in texture, tenderness, and overall eating experience, as collagen degradation mediated by proteolytic enzymes contributes to textural modification, enhancing tenderness and succulence. Furthermore, lipolytic and proteolytic activities contribute to flavour development, imparting a complex sensory profile to aged pork loin. Colour of meat is also affected because myoglobin, a key pigment in meat, undergoes controlled oxidation during aging, leading to the formation of oxymyoglobin and subsequent colour alteration. Analysing the temporal progression of these transformations reveals dynamic shifts in pH, colour parameters, and weight loss across different aging durations. Within research, it was found that the pH of pork loin increased significantly during the first week of wet aging and remained stable during the second week. With shorter aging periods, a significant increase in the values of all colour indicators (L*, a*, and b* values) was observed compared to the initial values. Weight loss during aging was consistent regardless of the duration, but after thawing, the greatest weight loss was observed in the group with the longest aging period. Contrary to this, the group without aging had the highest weight loss during heat treatment, while the group with the longest aging period had the lowest. As found, heat treatment effects on weight loss underscore the impact of aging on meat structure and water-holding capacity. By conducting a triangle test, statistically significant differences in sensory properties between groups with and without aging were established. It is worth noting that the change in texture during aging is the primary sensory manifestation. The change in flavour is another important manifestation, but its significance becomes equal to the change...

VPLYV RÔZNYCH SPÔSOBOV PRÍPRAVY KÁVY NA ANTIOXIDAČNÉ VLASTNOSTI KÁVOVÉHO LÓGRU / THE INFLUENCE OF DIFFERENT COFFEE PREPARATION METHODS ON THE ANTIOXIDANT PROPERTIES OF SPENT COFFEE GROUNDS

Dominika Kotianová, Tomáš Pencák, Daniela Slámová, Dani Dordević, Bohuslava Tremlová

DOI: 10.11118/978-80-7509-996-9-0180

The aim of this paper is to highlight the issue of waste management in the food industry, with a particular focus on the coffee sector. This paper deals with the changes in the antioxidant capacity of the spent coffee ground (SCG) after different coffee preparation methods such as pour-over, Cold Brew, V60, and French press. A mixture of Arabica and Robusta (dark roast) was used to prepare the samples for the experimental part. The different types of coffee were prepared according to the standard procedures for each specific preparation method, the coffee grounds were then left in the dryer (12 h, 50 °C). FRAP, CUPRAC, and total polyphenol content using Folin-Ciocalteu reagent were used to assess the antioxidant activity of the extracts, all samples were determined spectrophotometrically. The SCG sample analysed by the CUPRAC method, which was prepared by Cold Brew extraction, showed the highest level of antioxidant activity compared to the others (159.724 ± 1.147 μmol Trolox/g). The results indicate that SCG is a potential source of bioactive compounds for the production of new functional foods.

VLIV PŘÍDAVKU CVRČČÍHO PRÁŠKU NA KVALITATIVNÍ VLASTNOSTI MĚKKÉHO SALÁMU / THE EFFECT OF THE ADDITION OF CRICKET POWDER ON THE QUALITATIVE CHARACTERISTICS OF SOFT SALAMI

Adam Kovál, Šárka Nedomová, Jan Slováček, Andrea Roztočilová, Veronika Božena Hendrychová

DOI: 10.11118/978-80-7509-996-9-0187

The aim of the study was to evaluate the effect of different levels of cricket powder additions on the processing technology and quality of soft salami. A salami was produced with the addition of 3% and 5% cricket powder. Chemical composition, color change, consistency and sensory analysis were monitored for the products. The protein content of salami with 3% cricket powder was 15.40 g·100 g-1, with 5% 16.84 g·100 g-1, The fat content of soft salami with 3% cricket powder was 14.06 g·100 g-1, with 5% 14.97 g·100 g-1. Statistically significant differences in color and texture were found. During the sensory analysis, no significant differences were found in the evaluation of the products, except for the sandiness descriptor.

STANOVENÍ ČISTÝCH SVALOVÝCH BÍLKOVIN V MASNÝCH VÝROBCÍCH POMOCÍ FT-NIR SPEKTROMETRIE / DETERMINATION OF PURE MUSCLE PROTEIN IN MEAT PRODUCTS USING FT-NIR SPECTROSCOPY

Michaela Králová, Klára Bartáková, František Ježek, Josef Kameník

DOI: 10.11118/978-80-7509-996-9-0194

The aim of the work was to use the fast analytical method FT-NIR spectrometry (near infrared spectrometry with Fourier transformation) for the direct determination of pure muscle protein in selected meat products. Spectra of the samples were measured in a compression cuvette on an integrating sphere in reflectance mode at a spectral resolution of 8 cm-1 and a range of 10,000–4,000 cm-1. For all meat products (Poličan salami, Paprikáš salami and hams), very reliable calibrations were created using the PLS (partial least squares) method, when the values of the calibration and prediction coefficients of variation (CCV and PCV) were below 5%. The values of determination coefficients (R2) were in the range of 0.942–0.996 for calibration and 0.924–0.971 for validation. No statistically significant difference was found between predicted and reference values. FT-NIR spectrometry represents one of the direct methods for determining pure muscle protein in meat products, which can be used to assess not only the quality, but also from the point of view of adulteration of meat products.

UNIKÁTNÍ DERIVÁTY TOKOFEROLU UNIQUE / TOCOPHEROL DERIVATIVES

František Kreps, Zuzana Krepsová

DOI: 10.11118/978-80-7509-996-9-0200

In this work, we focused on the formation of tocopherol esters with fatty acids during high-temperature food processing. Much more attention is currently being paid to the formation of tocopheryl quinones and other oxidation products of tocopherols. Esters of tocopherols are thus far little-researched products of the reaction of tocopherols with fatty acids. With the help of model experiments, we proved that during laboratory deodorization, but also during the culinary treatment of oils, esters of tocopherols with fatty acids are formed. Their content in deodorized oil is directly proportionally dependent on the content of tocopherols, free fatty acids and the time of deodorization. We found that every commercially available deodorized oil (refined) contains 3–12 mg/kg of tocopherol esters. For the human body, they represent a source of tocopherols, antioxidants whose hydroxyl group was protected from oxidation by a fatty acid.

FERMENTACE – EFEKTIVNÍ ZPŮSOB ZLEPŠENÍ SENZORICKÝCH VLASTNOSTÍ RAKYTNÍKOVÉ ŠŤÁVY / FERMENTATION – AN EFFECTIVE WAY TO IMPROVE THE SENSORY PROPERTIES OF SEA BUCKTHORN JUICE

Zuzana Krepsová, Mária Greifová, František Kreps

DOI: 10.11118/978-80-7509-996-9-0207

The work leads to the definition of the conditions enabling the preparation of a fermented fruit drink containing sea buckthorn and apple juice and draws attention to the benefits brought by the fermentation of fruit juices. Experimental results prove that Lb. plantarum is the most suitable microorganism for the fermentation of sea buckthorn juice (RS) with a low pH and high content of malic acid. The best conditions for the course of apple-milk fermentation with the bacterium Lb. plantarum is provided by a combination of sea buckthorn and apple juice in a ratio of 2:3. During fermentation, we did not notice a significant decrease in the content of sugars, but a decrease in the content of malic acid, an increase in the content of lactic acid, an increase in the pH value and the ratio of sugars and acids were observed. We observed a decrease in the total content of phenols, an increase in the antioxidant activity of the fermented juice, which is an excellent benefit in terms of improving the nutritional properties of RS.

ZMĚNA RAMANOVA SPEKTRA PROTEINŮ SÓJI LUŠTINATÉ PO INKUBACI S BIOAKTIVNÍMI LÁTKAMI / CHANGE OF RAMAN SPECTRUM OF SOYBEAN PROTEINS AFTER INCUBATION WITH BIOACTIVE SUBSTANCES

Kateřina Křištofová, Matej Pospiech, Jana Čaloudová, Bohuslava Tremlová

DOI: 10.11118/978-80-7509-996-9-0216

The allergenic proteins in soybeans represent a significant barrier to their full use in the human diet. Allergic reactions can manifest themselves in a variety of symptoms such as skin rashes, respiratory and digestive problems. Soybeans are included in the list of allergens issued by the European Union. The aim of this work is to point out the possibilities of reducing the immunoreactivity of proteins of plant origin, specifically soybean (Glycine max) proteins, by the addition of bioactive substances-gallic acid, quercetin, β-carotene. The samples included different concentrations of bioactive substances - 0;0.15;0.5;1.5 and 15 mg/g. The measurements were performed on a Raman spectrometer. The highest interactions were observed for concentrations of 0.15 and 1.5 mg/g, higher concentrations indicated masking by the substance itself. The addition of gallic acid and quercetin at concentrations of 0.15 and 1.5 mg/g seems to be the most suitable for soybean proteins binding. The mechanism of formation of polyphenol-protein complexes is the subject of further investigations.

INOVATIVNÍ TECHNOLOGIE V MASOZPRACUJÍCÍM PRŮMYSLU / INNOVATIVE TECHNOLOGIES IN THE MEAT-PROCESSING INDUSTRY

Pavel Kužniar

DOI: 10.11118/978-80-7509-996-9-0223

Automatizované míchání či kutrování založené na precizně sestavených recepturách a počítačovém řízení je využitelné ve všech strojích jako jsou kutry, míchačky a řezací míchačky. I komplikované produkty se dají vyrobit bezpečně a opakovatelně. Jelikož se všechny strojové funkce řídí automaticky, je zaručena standardizace a zajištění kvality vyrobeného produktu.

PRODUKCE OVOCE A BUDOUCNOST OVOCNÁŘSTVÍ V ČR / FRUIT PRODUCTION AND THE FUTURE OF FRUIT GROWING IN THE CZECH REPUBLIC

Martin Ludvík

DOI: 10.11118/978-80-7509-996-9-0226

Fruit growing sector belongs to classical crops grown in the Czech Republic. Total ackredge of fruit orchards under professional growing managements is slightly over 11.000 ha. Main fruit-crop are apples representing about 80% of fruit production (t), grown on a half of total fruit-orchards´ surface. Sour cherries and plums are also important crops. There is a long-term decrease in fruit orchards´ ackredge in the Czech Republic. Significant decrease is visible especialy in case of peach and currant production. Another problem is also age of fruit orchards. Aproximately 40% of fruit orchards are more than 20 years old, so their replacement in shortest time horizon is essential. The Czech Republic is dependent on imports of temperate zone fruits. Czech Republis exports especialy fruits for processing like apples or sour cherries. Processed fruit products are imported to the Czech Republic. Good benefit for the domestic fruit-growing sector is one of the highest temperate zone fruit consumption in the EU with 24 kgs per capita a year. Climatic changes, availability of the seasonal labour and price of the energies will be crucial factors limiting further fruit-growing sector devolopment in the Czech Republic.

NOVÁ VYHLÁŠKA O POŽADAVCÍCH NA ČAJ, KÁVU A KÁVOVINY / NEW DECREE ON REQUIREMENTS FOR TEA, COFFEE AND COFFEE BREAKERS

Petra Mačáková

DOI: 10.11118/978-80-7509-996-9-0234

The reason for issuing Decree No. 187/2023 Coll. on requirements for tea, coffee and coffee products, the requirements for the production of tea, coffee and coffee products were adapted to new scientific knowledge and technological developments in the food industry, and the experience gained during the practical application of the previous Decree No. 330/1997 Coll., which implements § 18 letters a), d), j), and k) of Act No. 110/1997 Coll., on food and tobacco products and on amendments to some related laws, for tea, coffee and coffee products, as amended, which were repealed by the issuance of this decree. The new decree introduces some product definitions and specifies their labelling so that the consumer is not deceived or misled about the nature and quality of the food. The decree entered into force on July 1, 2023. A transitional period of one year is set, during which it is possible to produce, label and market food according to the previous decree.

STANOVENÍ VYBRANÝCH MINERÁLNÍCH ŽIVIN V ROSTLINNÝCH ANALOZÍCH MASNÝCH VÝROBKŮ / DETERMINATION OF SELECTED MINERAL NUTRIENTS IN VEGETABLE ANALOGUES OF MEAT PRODUCTS

Blanka Macharáčková, Klára Bartáková, Josef Kameník, Šárka Bursová

DOI: 10.11118/978-80-7509-996-9-0238

The aim of this study was to compare plant analogues of meat products with meat/meat products. The content of salt and other mineral elements (Fe, Ca, Zn, Mg and K) was evaluated. In addition, the salt content was compared with the salt content on the product packaging. The atomic absorption spectrometry method was used to analyze individual elements. The average salt content in samples of vegetable analogues of meat products ranged from 0.72 to 2.62 %. The salt content in the samples of meat/meat semi-products ranged from 0.14 to 2.55 %. The amount of salt content showed different variability due to the stated salt content on the product packaging. In the case of products that showed an amount of salt lower than indicated on the package, this variability is acceptable. The iron content of vegetable analogues of meat products ranged from 12.92 to 90.83 mg.kg-1. The highest iron content was determined in samples in which the producer stated that the products were enriched with iron. The result of the determination of iron was in accordance with the producer's declaration. The calcium content in the samples of vegetable analogues of meat products was in the range of 197.5–2726.67 mg.kg-1, zinc content 6.87–33.75 mg.kg-1, magnesium 209.60–1216.62 mg.kg-1 and potassium 0.08–0.66 %.

RYBÍ VÝROBKY – ZDROJ OMEGA-3 MASTNÝCH KYSELIN / FISH PRODUCTS – SOURCE OF OMEGA-3 FATTY ACIDS

Zuzana Měřínská, Klára Horáková, Dagmar Ostrovská, Irena Řehůřková, Jiří Ruprich

DOI: 10.11118/978-80-7509-996-9-0246

The consumption of fish is essential from the point of view of a healthy diet. Fish oil is a source of omega-3 fatty acids, which reduce the risk of heart disease, are important for the proper development of the brain and eyes, improve memory, help fight depression and autoimmune diseases. The recommendation to include fish in the diet twice a week is not achievable for many consumers. Diversifying the menu with fish products is one possibility. The fish product samples taken were evaluated based on the determined representation of individual fatty acids and the ratio of omega-6 and omega-3 fatty acids. The best option is to eat fattier fish – for example mackerel or herring, in the least modified form possible, such as preservation in its own juice, sweet and sour pickle or smoking. In products that do not contain vegetable oil, there is a high content of omega-3 fatty acids, which are not affected by omega-6 fatty acids from vegetable oil. If the consumer prefers variants of products in oil, it is advisable to choose rapeseed or olive oil.

SLEDOVÁNÍ CELKOVÉHO POČTU MIKROORGANISMŮ U VYBRANÝCH DRUHŮ MLETÉHO MASA S OHLEDEM NA PORUŠENÍ TEPLOTY PŘI TRANSPORTU / THE AEROBIC PLATE COUNT MONITORING IN SELECTED TYPES OF MINCED MEAT WITH RESPECT TO TEMPERATURE CHANGES DURING TRANSPORT

Lenka Necidová, Danka Haruštiaková, Alena Zouharová, Klára Bartáková, Šárka Bursová

DOI: 10.11118/978-80-7509-996-9-0253

The aim of the study was to assess the effect of inadequate transport on the result of microbiological analyses of minced meat in modified atmosphere (MAP). During transport minced meat must be kept at a temperature below 2 °C (Regulation (EC) No 853/2004). Minced beef and beef/pork mixture was packaged in modified atmosphere (MAP) for the purposes of the experiment. The model experiments simulated an increase of temperature during the transport to 5, 8, 11, 14, 17, 20 and 25 °C. The exposure time was 1, 2, 3, 3,5 and 4 h. The aerobic plate count (APC) in the samples were determined immediately after exposure to higher temperature (0 h), 3 h and 24 h after returning to the adequate temperature (2 °C). The APC values were influenced by temperature and by duration of exposure to higher temperature. It is necessary to analyse the samples immediately after receiving them in the laboratory. The results of this sub-study enabled the creation of software that recommends or does not recommend to laboratories the microbiological analysis of a food sample of animal origin due to disruption of the cold chain during its transport (https://webstudio.shinyapps.io/transportvzorku/).

ČESKÉ POTRAVINY ROSTLINNÉHO PŮVODU S CHRÁNĚNÝM OZNAČENÍM PŮVODU A CHRÁNĚNÝM ZEMĚPISNÝM OZNAČENÍM / CZECH FOOD OF PLANT ORIGIN WITH PROTECTED DESIGNATION OF ORIGIN AND PROTECTED GEOGRAPHICAL INDICATIONS

Kamila Novotná Kružíková, Pavla Lakdawala

DOI: 10.11118/978-80-7509-996-9-0261

The system of protected designations of origin and protected geographical indications is governed by Regulation (EU) No 1151/2012 of the European Parliament and of the Council. In this quality regime, products and foods with specific characteristics related to the production area may be labelled with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) trademarks. In the Czech Republic, total of 16 foodstuffs of plant origin (11 wines and 5 other products) are registered under the Protected Designation of Origin regime and 22 products of plant origin (nine beers, nine bakery products, two wines, fruit and vegetables and others) are registered under the Protected Geographical Indication regime.

ČESKÉ POTRAVINY ŽIVOČIŠNÉHO PŮVODU S CHRÁNĚNÝM OZNAČENÍM PŮVODU A CHRÁNĚNÝM ZEMĚPISNÝM OZNAČENÍM / CZECH FOOD PRODUCTS OF ANIMAL ORIGIN WITH PROTECTED DESIGNATION OF ORIGIN AND PROTECTED GEOGRAPHICAL INDICATIONS

Kamila Novotná Kružíková, Pavla Lakdawala

DOI: 10.11118/978-80-7509-996-9-0267

The system of protected designations of origin and protected geographical indications is governed by Regulation (EU) No 1151/2012 of the European Parliament and of the Council. In this quality regime, products and foods with specific characteristics related to the production area may be labelled with Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) trademarks. In the Czech Republic, total of 17 food is labeled PDO, but only Pohořelický kapr is of animal origin. A total of 26 Czech products are labeled PGI, of which four are of animal origin. These are Třeboňský kapr, Jihočeská Niva, Jihočeská Zlatá Niva, and Olomoucké tvarůžky.

SLEDOVÁNÍ TEXTURNÍ PROFILOVÉ ANALÝZY U MODIFIKOVANÝCH TUKŮ ZE ZVĚŘINY / MONITORING TEXTURE PROFILE ANALYSIS OF MODIFIED VENISON FATS

Tereza Novotná, Robert Gál, Pavel Mokrejš, Jana Pavlačková

DOI: 10.11118/978-80-7509-996-9-0273

The work deals with the change of textural properties under various conditions of enzymatic modification of deer tallow. Taguchi design was used to optimize the modification with three process factors at three levels; water content (8; 16; 24 %), enzyme content (2; 4; 6 %) and temperature (2; 4; 6 h). Hardness, spreadability, stickiness and adhesiveness were determined using texture profile analysis. The results were evaluated according to the observed degree of hydrolysis, which ranged from 17,86% to 49,60%. The hardness ranged from 21,84–51,02 N, the spreadability ranged from 17,11–42,77 N/s, the stickiness ranged from −0,39 to −3,48 N and the adhesiveness ranged from −0,01 to −0,06 N/s. The results of the textural profile analysis ofthe modified deer tallow are important for its subsequent use in the food industry, cosmetic or farmaceuticindustry.

MOŽNOSTI ROBOTIZACE A AUTOMATIZACE PŘI VÝROBĚ A ZPRACOVÁNÍ MASA / POSSIBILITIES OF ROBOTIZATION AND AUTOMATION IN THE PRODUCTION AND PROCESSING OF MEAT

Václav Pohůnek, Filip Beňo, Filip Hruška, Rudolf Ševčík

DOI: 10.11118/978-80-7509-996-9-0279

Robotization and automation in the production and processing of meat are becoming a necessity, especially due to the shortage of human resources. Besides ensuring sufficient production, it can also bring additional benefits such as improved production efficiency, enhanced hygiene conditions, and standardization of the quality of the produced meat. Obstacles to robotization and automation include high costs and complexity associated with the development of slaughter and butchery automation technology, combined with the limited market size. This paper summarizes some examples of automation successfully applied by meat producers in recent years and evaluates the possibility of utilizing the Meat Factory Cell (MFC) production concept. An example of such a concept is of the EU Horizon 2020 Program - RoBUTCHER project, which combines processes slaughterhouse processing and the possible production of hot-boned meat for further processing.

VLIV PŮDNÍHO POKRYVU NA PYLOVÝ PROFIL ČESKÝCH MEDŮ / INFLUENCE OF LAND COVER ON THE POLLEN PROFILE OF CZECH HONEYS

Matej Pospiech, Simona Ljasovská, Barbara Prus, Zsanett Bodor, Csilla Benedek, Dana Marcinčáková, ...

DOI: 10.11118/978-80-7509-996-9-0286

Honey is a natural sweetener that is associated with the region from which it comes. This association is due to the types of land cover, which represent both agricultural land, native vegetation and anthropogenically exploited land. The aim of this work was to determine if there is an effect of land cover on the pollen profile of honey. A melissopalynological analysis was used to determine the pollen profile, which was compared with the area and type of land cover obtained by remote sensing from the European CORINE Land Cover. The influence of some land cover types and pollen taxa in honey was confirmed. The most accurately classified soils by discriminant analysis were vineyard, road and railway line type and land used for mining purposes. The relationship with land cover was confirmed for the taxa Myosotis, Trifolium, Apiaceae, Robinia, Tilia, Brassica and Rosaceae. These results can be used, for example, to determine the geographical origin of honey, but the method needs to be validated for other measurements and regions for successful application.

STANOVENÍ CELKOVÉHO OBSAHU OXIDU SIŘIČITÉHO A PODÍLU JEHO VOLNÉ FORMY V CITRONOVÉ ŠŤÁVĚ A OCHUCOVADLECH NA JEJÍ BÁZI / DETERMINATION OF THE TOTAL CONTENT OF SULFUR DIOXIDE AND THE PROPORTION OF ITS FREE FORM IN LEMON JUICE AND FLAVORINGS BASED ON IT

Jan Pospíšil, Kateřina Debreczeniová

DOI: 10.11118/978-80-7509-996-9-0297

This work deals with the comparison of the total content of SO₂ and the amount of its free form, which is responsible for the antibacterial and antioxidant properties of SO₂ in food. The subject of the research was lemon juice available on the Czech market and flavorings based on it. Twenty-two products were divided into 2 groups: SO₂ treated products (n=10) and SO₂ free products (n=12). The analysis was performed spectrophotometrically using analytical sets K-TSULPH and K-FSULPH (Megazyme Ltd., IE). Total content of SO2 in treated products ranged between 37–364 mg.l^-1, while the free form was present in the amount of 20–186 mg.l^-1. In 20% of the samples, the proportion of its free form was very low, even though the total SO₂ content was considerable. Statistically significant difference (p < 0.05) was demonstrated in the total SO₂ content between the treated and non-treated products. The legislative limit of 350 mg.l^-1 was exceeded only in one sample, when the determined value was 364 ± 6 mg.l^-1.

VÝSKYT VYBRANÝCH KONTAMINANTŮ V HOŘKÝCH ČOKOLÁDÁCH / OCCURRENCE OF SELECTED CONTAMINANTS IN DARK CHOCOLATES

Jana Řeháková, Zuzana Holubová, Jana Hornová, Dana Matulová, Irena Řehůřková, Jiří Ruprich

DOI: 10.11118/978-80-7509-996-9-0303

The National Institute of Public Health (NIPH Brno) conducted a study in which the contamination of dark chocolates (DCH) with selected heavy metals was measured and evaluated, with a focus mainly on Cd and Pb, then As, Hg, Ni, Al, Cr. The aim of the study was to verify and describe the situation on the market in the Czech Republic and to confront the conclusions of the study presented in the American magazine Consumer Reports, evaluating the situation in the USA (Cd and Pb contamination). For the NIPH study, 29 samples of chocolates without additives were taken from the market in the Czech Republic, the legislative requirement for the classification of dark chocolates was respected. Microwave mineralization was used for analytical preparation, determination of elements was carried out by accredited ICP-MS, AAS-AMA methods. A comparison of the measured concentrations of individual contaminants (with the exception of mercury) showed an increase with increasing content cocoa solids. Confrontation with EU legislation (EC Regulation 2023/915) was only carried out for Cd (maximum limit in DCH: 0.80 mg/kg fresh mass). This limit was not exceeded for any of the chocolates in both studies (Czech Republic and USA ). For Pb, the maximum limit in DCH is not established. The comparison with the USA study was carried out using the Californian MADL limits (for Cd: 4.1 μg/day and for Pb: 0.5 μg/day), the drawing of the limits for Cd and Pb was assessed. The measured values were also evaluated in terms of dietary exposure to cadmium (TWI = 2.5 μg/kg bw/week EFSA). Exposure limits for lead for comprehensive dietary exposure assessment, as in the case of cadmium, are not established.

PRODUKTY LNĚNÝCH SEMEN V MLÉČNÝCH VÝROBCÍCH / THE FLAXSEED PRODUCTS IN DAIRY PRODUCTS

Eva Samková, Simona Janoušek Honesová, Karolína Reindl, Jan Bárta

DOI: 10.11118/978-80-7509-996-9-0318

Consumer demand for healthy food is constantly growing. As a result, researchers' interest in functional foods or foods enriched with nutritionally desirable compounds has increased. Dairy products can also be used for enrichment. At the same time, suitable supplements are mainly products of plant origin (e.g., fruits, vegetables, cereals, oilseeds), which can provide the manufactured products with valuable dietary fiber, antioxidants, unsaturated fatty acids, vitamins, or minerals. However, adding any substance can affect the processing and the technological and sensory properties of dairy products. The paper focuses on the importance of milk and oilseeds, on the enrichment of dairy products with flaxseed, and describes advantages and disadvantages, including consumer sensory acceptance.

JAKOSTNÍ PARAMETRY POLOKONZERVY S BOBŘÍM MASEM (CASTOR FIBER) / QUALITY PARAMETERS OF CANNED MEAT WITH BEAVER (CASTOR FIBER)

Jan Slováček, Miroslav Jůzl, Šárka Nedomová, Andrea Roztočilová, Aneta Kocandová, Ondřej Mikulka

DOI: 10.11118/978-80-7509-996-9-0329

The Eurasian beaver (Castor fiber L.) has become a common species in Europe, especially in the Czech Republic. As in the past, the beaver has come into conflict with human interests and the species has been regulated in some areas. Hunters with the appropriate permits are therefore once again able to use beaver meat. Semi-canned meat is a very good way to use beaver meat. The semi-canned beaver contained more protein and less total fat (p ˂ 0.05). The resulting product was also darker in colour (p ˂ 0.05) and had excellent sensory characteristics.

NEW APPROACHES IN ALTERNATIVE PROTEIN PRODUCTION

Vladislav Strmiska, Nela Jandová, Vladimíra Tarbajová, Petra Coufalová, Martina Koláčková, Dalibor Húska, ...

DOI: 10.11118/978-80-7509-996-9-0335

The alternative protein industry is bringing new challenges into conventional food processing field. New nutritional composition, longer shelf-life, different production presses are only a few of discussed differences of this fast-evolving food industry sector. Cultivated meat is one of today's key trends in sustainable food sourcing with major positive environmental impacts such as dramatic reductions in water, arable land, and CO2 consumption per kg of meat compared to traditional livestock farming; dozens of companies around the world are engaged in research in this area. Mewery is a biotechnology startup based in Brno, Czech Republic (est. 2020) with the ambition to bring cultivated pork meat to the global market, i.e., meat grown from cells in a controlled environment without the need to slaughter the animal. Its vision is to contribute to tackling global climate change by disrupting preconceived ideas about the need for complex farming of domestic animals for slaughter and food.

HODNOCENÍ VYBRANÝCH FUNKČNÍCH VLASTNOSTÍ OCHUCENÝCH VEGANSKÝCH STUDENÝCH OMÁČEK S ODLIŠNÝM OBSAHEM TUKU / EVALUATION OF SELECTED FUNCTIONAL PROPERTIES OF FLAVOURED VEGAN SAUCES WITH DIFFERENT FAT CONTENT

Jana Šenkýřová, Kateřina Cahelová, Alena Kratochvílová, Zuzana Míšková, Richardos Nikolaos Salek

DOI: 10.11118/978-80-7509-996-9-0337

The study focuses on the production of low-fat vegan cold emulsified sauces (VSEO). To improve the sensory properties, the sauces were flavoured with the addition of dried vegetables (horseradish, tomato) at 0.25 wt.%. VSEOs were produced with the addition of a mixture of modified potato starches at two fat contents of 20 and 40 wt.%, respectively. The model samples were subjected to basic chemical analyses (dry matter, pH, emulsion stability), instrumental colour determination in CIE L*a*b* mode, assessment of textural properties and sensory evaluation. The VSEOs produced were very stable, with pH values below 4.5. The fat content had an effect on the dry matter content and hardness of the samples. A trend was observed where the dry matter and hardness of the emulsions increased with increasing fat content. The colour of the VSEO corresponded to the shade of the original colour of the flavouring component. Sensory evaluation of the samples was positive. The results demonstrated the potential marketability of VSEO.

OBSAH JÓDU V KRAVSKÉM MLÉCE A ROSTLINNÝCH NÁPOJÍCH V TRŽNÍ SÍTI ČR / IODINE CONTENT IN COW‘S MILK AND PLANT-BASED DRINKSIN THE CZECH MARKET NETWORK

Jan Šmoldas, Barbora Palátová Nežiková, Irena Řehůřková, Jiří Ruprich

DOI: 10.11118/978-80-7509-996-9-0349

Iodine is an essential element for the proper functioning of the thyroid gland and thus plays an important role in healthy growth and metabolism. In the Czech Republic, one of the most important sources of iodine is cow’s milk. Iodine concentrations in milk should be therefore in optimal amount. This can be achieved by adding iodine to the feed of dairy cows, which is covered by EC Regulation No. 1459/2005. A concentration of 200 μg/kg is considered as the ideal level. As part of the monitoring of dietary exposure under the Center for Health, Nutrition and Food, the concentration of iodine in cow’s milk has been monitored annually since 1998. A total of 48 samples are taken every year. In summer 2022, there was one-time sampling of plant-based drinks which might be used as milk substitute. Iodine is then determined spectrophotometrically according to Sandell-Kolthoff. Until 2017, the measured values fluctuate and show a high variance. But in recent years, the average values are approaching the optimal level and a variance is decreasing. However, it is still advisable to monitor the situation.

OSTATNÍ VČELÍ PRODUKTY NOTIFIKOVANÉ V SYSTÉMU RASFF V LETECH 1999 AŽ 2023 / OTHER BEE PRODUCTS NOTIFIED IN THE RASFF SYSTEM BETWEEN 1999 AND 2023

Matej Tkáč

DOI: 10.11118/978-80-7509-996-9-0355

The Rapid Alert System for Food and Feed (RASFF) serves for the rapid exchange of information on health risks arising from food, food contact materials and feed. In addition to other foodstuffs, the RASFF also receives notifications regarding honey and other bee products, which are included in the category "Honey and royal jelly". Notifications from 1999 to the end of 2023 published in the RASFF Window and European Data databases were analysed. It was detected that notifications related to “other bee products” accounted for 13% of the total number of notifications received in the “Honey and royal jelly” category. In the monitored period, Italy entered the most notifications in the RASFF in the category "other bee products" (38%), and the most common country of origin of the notified product was China (40%). The most frequently notified "other bee product" was royal jelly with an 87% share, and the most frequent reason for notification, in up to 81% of cases, was the detected presence of the prohibited substance chloramphenicol.

CHEMICKÉ ZLOŽENIE MÄSA JELEŇA LESNÉHO (CERVUS ELAPHUS L.) V REGIÓNE SLOVENSKEJ REPUBLIKY / CHEMICAL COMPOSITION OF RED DEER (CERVUS ELAPHUS L.) MEAT IN THE REGION OF THE SLOVAK REPUBLIC

Jana Tkáčová, Juraj Čuboň, Ondřej Bučko, Lukáš Hleba, Adriana Pavelková, Peter Herc

DOI: 10.11118/978-80-7509-996-9-0361

Many consumers consider game meat to be a better alternative to farm meat. In the latter period, there is an increase in the population of wild game, which improves the availability of game meat, and thus increases the consumption of game meat in the long term. The aim of the presented study was to determine the chemical composition of meat (Musculus semimembranosus and Musculus longissimus dorsi) from deer (Cervus elaphus L.) caught in the forests of the Slovak Republic. It was found that females have a lower fat content in the Musculus semimembranosus muscle than in the Musculus longissimus muscle, while no significant differences were found in the muscles of males. No significant differences were found in the water and protein content between the monitored muscles and genders. The content of fatty acids in the muscles of wild deer compared to the content of fatty acids reared in captivity, based on the available literature, it can be concluded that significant differences in the content of monounsaturated and polyunsaturated fatty acids were found. Differences between the sexes in the content of monounsaturated and polyunsaturated fatty acids among wild individuals were also detected.

VÝŽIVA K LEPŠÍ OCHRANĚ NAŠEHO ZDRAVÍ (OD VĚDECKÉHO VÝZKUMU K VÝŽIVOVÝM DOPORUČENÍM) / NUTRITION TO BETTER PROTECT OUR HEALTH (FROM SCIENTIFIC RESEARCH TO NUTRITION RECOMMENDATIONS)

Petr Tláskal

DOI: 10.11118/978-80-7509-996-9-0370

Nutrition significantly affects the state of our health, but it is also in connection with a number of other factors. In the eighteenth century, nutrition became a scientific field and gradually revealed and described the importance of individual nutrients for the human organism. Human nutritional deficiencies during the Second World War activated new research in a number of countries, creating professional communities that cooperate with each other. In our republic, it is the Society for Nutrition (originally for rational nutrition). In the context of global research, it is necessary to highlight studies on the effects and importance of intestinal microbiota. Early nutrition and metabolic programming become another area of scholarly study from the end of the twentieth century. Due to the increase in deaths from cardiovascular diseases, nutrition research focuses on fat metabolism and the consumption of table salt. Another unfavorable trend related to nutrition is obesity, cancer and other diseases. Based on research into nutrition, nutritional recommendations are gradually supplemented and adjusted.

THE LIVESTOCK FUND OF THE REPUBLIC OF CROATIA 10 YEARS AFTER JOINING THE EU

Ivan Vnučec, Darija Bendelja Ljoljić, Iva Dolenčić Špehar, Nataša Hulak, Ivica Kos

DOI: 10.11118/978-80-7509-996-9-0375

The long and arduous road that the Republic of Croatia has travelled in adapting its legislation to the European acquis has had a negative impact on livestock farming, especially milk production. Despite that, the livestock population, dominated by three species in Croatia (cattle being most economically important, followed by pigs and sheep), has decreased significantly over the last ten years. According to the data on the number of cattle, pigs and sheep recorded in the Unified Livestock Register, the total number of cattle in 2022 (470,000) is about 5 % lower than in 2013 (443,000), but the number of dairy cows in 2022 (72,000) is almost 30 % lower than in 2013 (102,000). Similarly, the total number of pigs fell from a total of 1.1 million to 945,000 and the number of sows from 106,000 to 70,000. The sheep and goat sector is relatively stable given the size of the population. Unfortunately, Croatia is following Europe in the negative trends in animal husbandry. Although the main reason for the reduction of livestock in Europe is the desire for a more sustainable, greener agriculture, this is not the case in Croatia. Numerous market difficulties and low prices, de-ruralisation and de-agrarianisation as well as poor agricultural policies have led people to abandon livestock farming, which has led and continues to lead to a decline in livestock numbers.

DYNAMIKA TEPLOTNÍCH ZMĚN VZORKŮ BALENÉHO MLETÉHO MASA V TRANSPORTNÍCH BOXECH / DYNAMICS OF TEMPERATURE CHANGES OF PACKAGED MINCED MEAT SAMPLES IN TRANSPORT BOXES

Alena Zouharová, Klára Bartáková, Lenka Necidová, Timea Novosadová, Šárka Bursová

DOI: 10.11118/978-80-7509-996-9-0380

One of the key factors affecting the health safety of food of animal origin is compliance with the cold chain. In addition, for food samples traveling to the laboratory for examination, maintaining the prescribed temperature is a condition for accurate interpretation of the analysis results. The aim of this study was to monitor temperature changes in the core of the product (packaged ground beef) depending on different storage temperatures (25 °C, 30 °C, 40 °C) of filled transport boxes. For this purpose, Testo recording thermography with an injection probe was used, which offers simultaneous monitoring of the external and internal temperature, which is measured in very short intervals (20 seconds). It was found that the storage temperature of the transport insulation boxes has an effect on the rate of heating of the sample in both types of transport packaging used. Furthermore, it was found that the location of the cooling pads had a greater influence on the temperature of the sample than the type of transport packaging.

OPRAVY:

The first updated version of the book, the article THE APPLICATION OF β-CYCLODEXTRIN IN THE REMOVAL OF UNWANTED COMPONENTS IN MILK and the record for Errata were uploaded on 21.10.2024.

První aktualizovaná verze knihy, nová verze článku VYUŽITIE β-CYKLODEXTRÍNU PRI ODSTRAŇOVANÍ NEŽIADÚCICH ZLOŽIEK Z MLIEKA a Errata byly nahrány dne 21. 10. 2024.