ANTIOXIDANT CAPACITY OF BUFFALO MILK FROM TWO CZECH FARMS

Fouad Ali Abdullah Abdullah, František Ježek, Šárka Bursová, Klára Bartáková, Michaela Králová

DOI: 10.11118/978-80-7701-100-6-0016

The aim of this study was to evaluate the antioxidant capacity of buffalo milk from two farms in the Czech Republic with respect to farm origin and sampling period. A total of 73 individual and pooled milk samples were collected between May and October 2025. Antioxidant capacity was determined using the DPPH radical scavenging assay. Buffalo milk from farm B showed significantly (p < 0.05) higher antioxidant capacity than milk from farm A. Seasonal variation was observed at both farms, with the lowest antioxidant capacity recorded in October and the highest values in June (farm A) and September (farm B). These results indicate that both farm-related factors and production period significantly affect the antioxidant capacity of buffalo milk.

POSTOJE SPOTŘEBITELŮ K NAHRAZOVÁNÍ MASA V HYBRIDNÍCH MASNÝCH VÝROBCÍCH

CONSUMER ATTITUDES TOWARD MEAT SUBSTITUTION IN HYBRID MEAT PRODUCTS

Filip Beňo, Stanislav Vojtíšek, Filip Hruška, Rudolf Ševčík

DOI: 10.11118/978-80-7701-100-6-0021

The increasing production and consumption of meat represent significant environmental and health challenges, which has stimulated the development of hybrid meat products (HMPs), in which a portion of meat is replaced with alternative, particularly plant-based, ingredients. The aim of this study was to evaluate consumer attitudes toward meat replacement in HMPs and subsequently verify the technological effects of selected substitutes. A total of 743 respondents participated in the questionnaire survey (57.4% men, 42.6% women); 69.4% had already heard of HMPs and 50% had encountered them. Hybrid products were perceived positively by 38% of respondents and neutrally by 50%, while more than 40% would purchase them due to health and environmental benefits. Approximately three-quarters of respondents had no concerns about their consumption. The highest acceptance as meat substitutes was recorded for lentils (80.3%), peas (77%), and chickpeas (75.6%). Based on these findings, model hybrid pork salami with 5% and 10% legume substitution were developed. The addition increased nutritional value and, at 5% inclusion, maintained sensory quality. However, differences in oxidative stability were observed: lentils improved lipid and protein stability, whereas pea isolate increased oxidation and potentially shortened shelf life. The results confirm the potential of HMPs as a more sustainable alternative without major quality compromise.

VYUŽITÍ SÝROVÝCH OMÁČEK V MODERNÍ GASTRONOMII

THE APPLICATION OF CHEESE SAUCES IN MODERN GASTRONOMY

Vladimír Čejna

DOI: 10.11118/978-80-7701-100-6-0028

Cheese sauce has long been a staple ingredient used worldwide, adding a creamy texture and rich, delicious flavor to various dishes. As gastronomy evolves, cheese sauce has found its place in both traditional and modern recipes. With consumer preferences shifting towards tasty yet easily prepared ingredients, food companies are significantly investing in new technologies to meet the growing demand for cheese sauces.

KVALITA TRADIČNÝCH SYROV Z MLIEKA KRÁV PINZGAUSKÉHO PLEMENA V RÔZNYCH ŠTÁDIÁCH LAKTÁCIE

QUALITIES OF TRADITIONAL CHEESES MADE FROM PINZGAUER COWS' MILK AT DIFFERENT STAGES OF LACTATION

Juraj Čuboň, Jana Tkáčová, Lukáš Hleba, Miroslava Hlebová

DOI: 10.11118/978-80-7701-100-6-0032

The aim of the work was to analyze the milk and traditional milk products from Pinzgau cows in three stages of lactation. For the purposes of the work, we selected 3 different types of cheese from the view of processing. One cheese is processed in the classical way with rennet and subsequent steaming, the second is processed in the classical way with fermentation and subsequent heating and the third is processed from secondary raw materials and subsequent heating and filtration. The work analyzes the quality of milk and traditional Slovak cheeses in the 1^st phase of lactation (from 5 days after calving to 100 days), in the 2^nd phase of lactation (from 100 to 200 days) and in the 3^rd phase of lactation (over 200 days after calving). The fat content in milk was 4.15 in the first phase of lactation, 4.08 in the 2^nd phase and 4.25 g·100 g⁻¹ in the 3^rd phase of lactation. The protein content was 3.34 in the first phase of lactation, 3.22 in the second phase and 3.58 g·100 g⁻¹ in the third phase of lactation. A 5-point sensory scale was used for sensory analysis. Smoked cheese Oštiepok received a total number of points in the first phase of lactation of 24.6, in the second phase 24.5 and in the third phase of lactation of 24.9. Curd produced using classical technology received 22.2 in the first phase of lactation, 22.2 in the second phase and 23.4 in the third phase of lactation in the sensory evaluation. Oštiepok cheese from the milk of Pinzgau breed cows had a fat content in the first phase of lactation of 28.56 in the second phase 25.68 and in the third phase of lactation of 27.02 g·100 g⁻¹. The content of fat in dry matter was the lowest in the 1st phase of lactation 49.48 and the highest in the 2^nd phase 51.29 g·100 g⁻¹. The parameter water in fat-free cheese mass in cheese Oštiepok was the lowest in the 1st phase 64.91 and the highest in the 2^nd phase of lactation 64.56 g·100 g⁻¹. Curd and whey cheese Urda are very similar at first glance, but curd contains all milk proteins and Urda only whey, there are also differences...

ZMENA ANTIOXIDAČNÝCH VLASTNOSTÍ KÁVY C. ARABICA PROCESOM PRAŽENIA

CHANGE IN ANTIOXIDANT PROPERTIES OF C. ARABICA COFFEE DURING THE ROASTING PROCESS

Alžbeta Demianová, Lukáš Jurčaga, Alica Bobková, Natália Čéryová, Marek Bobko, Terézia Švecová

DOI: 10.11118/978-80-7701-100-6-0041

Roasting is a key process that affects the chemical composition, sensory properties, and biological activity of coffee. This study focuses on changes in the antioxidant capacity of  Coffea arabica coffee at different roasting levels. The results showed that roasting leads to a significant degradation of antioxidants, while new antioxidant-active compounds, such as Maillard reaction products, are formed. In the initial stages of roasting, the antioxidant capacity decreases only slightly due to the formation of melanoidins. However, with more intense roasting, a significant decline occurs due to the thermal degradation of bioactive compounds. The findings highlight the importance of optimizing roasting conditions to preserve the beneficial health effects of coffee.

PŘEHLED LEGISLATIVNÍCH POŽADAVKŮ NA MED, MEDOVINU, PŘÍRODNÍ SLADIDLA, CUKR A SIRUPY

SUMMARY OF LEGISLATIVE REQUIREMENTS FOR HONEY, MEAD, NATURAL SWEETENERS, SUGAR AND SYRUPS

Jan Dobeš, Petra Mačáková

DOI: 10.11118/978-80-7701-100-6-0047

The paper provides an overview and expert commentary on the changes introduced by the amendment of Decree No. 76/2003 Coll., on requirements for natural sweeteners, honey, sugar, syrups, molasses and mead, as amended by Decree No. 490/2025 Coll. The focus is placed on key amendments affecting individual commodities regulated by this legal act, in particular the clarification of definitions, modifications of labelling requirements, technological requirements and changes resulting from the transposition of directives of the European Parliament and of the Council (EU). The paper is based on an analysis of the amended legal text, the explanatory memorandum, the submission report and the comparative table, and emphasizes the practical implications of the legislative changes for producers, importers and official control authorities.

VLIV NETRADIČNÍCH SLADŮ NA BARVU SLADINY

THE EFFECT OF UNCONVENTIONAL MALTS ON THE COLOUR OF MALT WORT

Renáta Dufková, Veronika Šafránková, Luděk Hřivna, Tomáš Gregor, Kateřina Čechová

DOI: 10.11118/978-80-7701-100-6-0052

Slad je základní surovinou při výrobě piva a významně ovlivňuje vlastnosti sladiny, včetně její barvy. Vedle tradičního ječného sladu jsou v pivovarské technologii zkoumány také netradiční slady z jiných obilovin a pseudocereálií. Cílem této práce bylo posoudit vliv částečné náhrady ječného sladu slady z prosa, kukuřice a quinoy na barevnou intenzitu sladin. Sladiny s různým podílem netradičních sladů byly připraveny laboratorním postupem a jejich barva byla stanovena instrumentálně v jednotkách EBC, přičemž výsledky byly statisticky vyhodnoceny. Bylo zjištěno, že částečná náhrada ječného sladu netradičními slady neměla ve většině případů statisticky průkazný (p > 0,05) vliv na barvu sladin. Zvýšený podíl prosného sladu vedl ke snížení barevné intenzity, zatímco u kukuřičného byl pozorován mírný nárůst barvy, nedosahoval ale úrovně kontrolní varianty, kde byl použit pouze ječný slad. Intenzivnější barvící efekt byl pozorován u quinoového sladu. Nejvyšší barevné intenzity bylo dosaženo u varianty připravené ze směsi sladů v poměru 70 % ječný 10 % prosný, 10 % kukuřičný a 10 % z quinoy.

VLIV SPECIÁLNÍCH SLADŮ NA SENZORICKOU HODNOTU PIV

THE EFFECT OF SPECIAL MALTS ON THE SENSORY VALUE OF BEERS

Renáta Dufková, Veronika Šafránková, Luděk Hřivna, Tomáš Gregor, Šárka Kosmáková, Kateřina Čechová, ...

DOI: 10.11118/978-80-7701-100-6-0058

The influence of buckwheat, sorghum, and oat malt on the sensory properties of 10° bottom-fermented beer was studied. The malts were produced under semi-industrial conditions. The following descriptors were evaluated from a sensory point of view: aroma, foreign aroma, taste, foreign tastes, fullness, sharpness, bitterness character, and overall subjective impression. No statistically significant differences were found for most parameters (p > 0.05), with the exception of bitterness character and overall impression (p < 0.05). The variant with a 30% share of oat malt was rated the best, achieving the highest hedonic score. The results show that non-traditional malts can enrich the sensory profile of beer and are a suitable raw material for innovative beer recipes.

MICROPLASTICS IN WINES: SOURCES AND SELECTED WAYS OF CONTAMINATION

Martina Fikselová, Jozef Čapla, Dagmar Kozelová, Lucia Zeleňáková

DOI: 10.11118/978-80-7701-100-6-0065

It is currently estimated that 10% of all of the plastics produced since their invention have ended up in the ocean. Soils in agricultural and urban areas are expected to represent major environmental reservoirs of micro(nano)plastics, possibly comprehensively larger than the marine one. Microplastics as tiny plastic particles less than 5mm in size can originate from various sources, such as cosmetics, textiles, plastic packaging. The main polymers in agriculture are Polyethylene, Polypropylene, Expanded polystyrene, Ethylene-vinyl acetate copolymer, Polyvinylchloride, Polyethylene terephthalate. This article is divided into 3 main parts: ­­microplastics (MP) in the environment, definition of MP and accumulation in food / the human body and the last part is focused on selected ways of MP wine contamination description, such as pathway: soil -> grape -> drinking water -> package and wine production. Efforts to mitigate microplastic contamination include better waste management practices, promoting biodegradable and compostable packaging, and improving food processing methods.

VLIV RECEPTURY NA NUTRIČNÍ VLASTNOSTI STRAVY PRO TAKTICKÉ, PROFESIONÁLNÍ A KRIZOVÉ NASAZENÍ

THE INFLUENCE OF RECIPE FORMULATION ON THE NUTRITIONAL PROPERTIES OF THE FOOD RATIONS FOR THE TACTICAL, PROFESSIONAL, AND CRISIS DEPLOYMENT

Alexej Georgijevič

DOI: 10.11118/978-80-7701-100-6-0071

This study analyses the effect of recipe formulation on the nutritional properties of food rations intended for tactical, professional, and crisis deployment. The project focuses on the development of specialised nutrition that goes beyond the traditional military framework and also finds application among firefighters, police forces, integrated rescue services, and humanitarian teams. The research is based on the NATO normative framework, in particular the standardisation agreement STANAG 2937, and on the recommendations of the FAO (Food and Agriculture Organization) and the WHO (World Health Organization) concerning the energy and nutritional requirements of the human body in relation to the level of physical activity. The standardisation agreement describes the specific characteristics of individual field rations, emergency rations, and survival rations with emphasis on macronutrient ratios, energy density, and metabolic impacts. The study also addresses technical, technological, regulatory, and logistical aspects, including requirements for stability, shelf life, and sensory quality, as well as the integration of autonomous supply using unmanned aerial systems in order to increase operational efficiency and the safety of deployed personnel.

VYBRANÉ ASPEKTY VARIABILITY LAKTOFERINU A LYSOZYMU V MLÉCE

SELECTED ASPECTS OF THE VARIABILITY OF LACTOFERRIN AND LYSOSYME IN MILK

Oto Hanuš, Hana Nejeschlebová, Klára Bartáková, Marcela Klimešová, Radoslava Jedelská

DOI: 10.11118/978-80-7701-100-6-0075

The bioactive lactoproteins in milk, lactoferrin (LF) and lysozyme (LYS), offer possibilities for monitoring mammary gland health in routine analyses in practice. The correlations of LF and LYS results between the reference HPLC and the indirect MIR-FT method were: 0.79 and 0.51 (p < 0.001). For LF in goat colostrum it was 0.91 (p < 0.001). The two higher values ​​are analytically usable. The correlations of LF to udder health indicators demonstrated the possibility of practical interpretation in monitoring of mammary gland health.

VLIV ÚPRAVY A SKLADOVÁNÍ NA VYBRANÉ KVALITATIVNÍ PARAMETRY LAREV POTEMNÍKA MOUČNÉHO (TENEBRIO MOLITOR)

THE INFLUENCE OF PROCESSING AND STORAGE ON THE SELECTED QUALITATIVE PARAMETERS OF THE YELLOW MEALWORM LARVAE (TENEBRIO MOLITOR)

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

DOI: 10.11118/978-80-7701-100-6-0080

Mealworm larvae (Tenebrio molitor) show a great potential for their use in the food industry, while the quality parameters of the product are affected by the method of technological processing. Two variants of the larvae were prepared: K (blanched in water) and C (blanched in a 2% citric acid solution). The larvae were then stored for 6 months. K variant showed a higher weight and volume yield (38.81%; 172.80%) compared to the C variant (33.51%; 140.54%). Under the same processing conditions, with the C variant the higher degree of drying and higher volume density was achieved. Higher volume density then may be associated with the flatter shape of the larvae. The pH values of the C variant were on average 0.35 lower than for the K variant. The geometric parameters of the larvae in K and C variants were relatively stable during storage. In both variants, there was a statistically significant decrease in the lightness (L*) and an intensification of the red shade intensity (a*) during storage. 

HODNOCENÍ MODELOVÉ RECEPTURY PODLE METODIKY EUROFIR PRO NÁRODNÍ DATABÁZI POTRAVIN

EVALUATION OF MODEL RECIPES ACCORDING TO THE EUROFIR METHODOLOGY FOR THE NATIONAL FOOD DATABASE

Alžbeta Jarošová, Miroslav Jůzl, Tomáš Gregor, Markéta Janík Piechowiczová, Luděk Hřivna, Viera Šottníková, ...

DOI: 10.11118/978-80-7701-100-6-0086

NutriDatabase is a modern online tool designed for the systematic collection, analysis, and dissemination of nutritional information on foods available on the Czech market. It provides users with a detailed overview of energy value, macronutrients, micronutrients, and other parameters relevant to healthy eating. The database facilitates orientation in the nutritional quality of foods, supports informed consumer decision-making, and serves as a valuable data source for nutrition professionals, researchers, and the general public. Furthermore, it has significant application potential in clinical practice, where it can be used as a supportive tool in the planning of individualized dietary interventions. Between 2018 and 2022, the Institute of Food Technology at Mendel University participated in the development of production technologies and in the analysis of individual components of 13 food products, with the aim of evaluating model formulations of selected foods. The analyzed values were compared with the calculated values. For a total of six food products, all calculated values were within the established tolerance ranges. For six products, the calculated fatty acid content did not correspond to the determined values. A total of eleven products were entered into the Czech Nutrition Database (NutriDatabáze). The protocols of three products were further used as an appendix to the EuroFIR handbook Food Composition Calculation: Practical Examples of Calculation. The data were processed in accordance with the requirements of the EuroFIR Network of Excellence (European Food Information Resource).

MICROBIOLOGICAL STABILITY OF DRIED MARJORAM DURING STORAGE: THE ROLE OF WATER ACTIVITY AND PACKAGING

Justyna Jaśniewicz, Dominika Matuszek, Ewa Polańczyk, Łukasz Biłos, Jessica Świerc, Żaneta Grzywacz, ...

DOI: 10.11118/978-80-7701-100-6-0099

The aim of the study was to evaluate the microbiological stability of dried marjoram during a 6-month storage period under controlled conditions (20 °C, RH 50 ± 5%) and to determine the role of water activity and packaging type (paper vs. foil). Microbiological determinations were performed on the stored material for Bacillus cereus, Clostridium spp. and moulds. Due to the lack of possibility of reliable colony counting in a part of the samples, the results were analysed using a qualitative 0/1 system (presence/absence). The most frequently detected microorganisms were Clostridium spp. spores, whereas detections of B. cereus and moulds were sporadic and showed no time trend. During the same period, water activity and total water content were determined. The water activity of marjoram remained within the range typical for low-aw products (0.35–0.61), which mechanistically explains the observed microbiological stability. Under the tested conditions, no systematic influence of packaging type on the frequency of microorganism detection was found.

HODNOCENÍ BAREVNÝCH A SENZORICKÝCH PARAMETRŮ BUVOLÍHO MLÉKA

EVALUATION OF COLOR AND SENSORY PARAMETERS OF BUFFALO MILK

František Ježek, Klára Bartáková, Michaela Králová, Šárka Bursová, Fouad Ali Abdullah Abdullah

DOI: 10.11118/978-80-7701-100-6-0107

Buvolí mléko je mléko získávané od buvola domácího (Bubalus bubalis), přičemž Itálie je dominantní producent v EU.  V práci byly měřeny barevné parametry L^* - světlost, a^* - poměr červené a zelené, b^* - poměr žluté a modré, C^* - sytost barvy a h ^°- barevný odstín. Celkem bylo analyzováno 72 vzorků buvolího mléka. Byly prokázány rozdíly v parametrech a^*, b^* a C^* jak mezi farmami, tak mezi individuálními a bazénovými vzorky mléka (p < 0,05). Senzorickým hodnocením bylo posuzováno mléko buvolí, kravské, ovčí a kozí, přičemž byly zjištěny významné rozdíly v barvě, intenzitě a příjemnosti vůně, konzistenci, tučnosti, sladkosti, intenzitě a příjemnosti chuti. Zkouškou dle Friedmana byly zjištěny rozdíly v pořadí vzorků (p < 0,05). S ohledem na preference spotřebitelů bylo nejlépe hodnoceno mléko buvolí a kravské, nejhůře mléko kozí. Práce prokázala výborné senzorické vlastnosti buvolího mléka a lze jej doporučit jako vhodnou alternativu na trhu.

VYHODNOCENÍ PRODUKCE 24,25-DIHYDROXYVITAMINU D3 SE ZVYŠUJÍCÍMI SE DÁVKAMI SUPLEMENTACE VITAMINEM D U ZDRAVÝCH MLADÝCH DOSPĚLÝCH

EVALUATION OF 24,25-DIHYDROXYVITAMIN D3 PRODUCTION WITH INCREASING DOSES OF VITAMIN D SUPPLEMENTATION IN HEALTHY YOUNG ADULTS

Michal Jirásko, Eliška Fousková, Radek Kučera, Hedvika Hatáková

DOI: 10.11118/978-80-7701-100-6-0114

Increasing interest in vitamin D supplementation has raised concerns regarding optimal dosing and the potential risk of toxicity; however, recent evidence suggests that vitamin D toxicity may be overestimated due to the presence of additional metabolic inactivation pathways. One such pathway involves 25-hydroxyvitamin D₃ 24-hydroxylase, which converts 25-hydroxyvitamin D₃ (25OHD₃) to its inactive metabolite, 24,25-dihydroxyvitamin D₃ [24,25(OH)₂D₃]. In this study, we examined the relationship between vitamin D supplementation and serum 24,25(OH)₂D₃ levels in 38 healthy young adults (mean age 22 years) over a two-year period during winter months. Participants received increasing doses of oil-based vitamin D supplementation ranging from 1,000 to 8,000 IU per day. Serum concentrations of 25OHD₃ and 24,25(OH)₂D₃ were quantified using liquid chromatography–mass spectrometry, and body composition parameters, including body mass index (BMI), body fat percentage, fat mass, and skeletal muscle mass, were assessed using the InBody S10 system. A strong positive correlation was observed between serum 25OHD₃ and 24,25(OH)₂D₃ concentrations. The production of 24,25(OH)₂D₃ was most pronounced at moderate supplementation doses and remained stable even at the highest dose of 8,000 IU. The 25OHD₃/24,25(OH)₂D₃ ratio was higher in males and showed a significant association with BMI. Overall, vitamin D metabolic inactivation persisted across all supplementation doses, with a relatively stable metabolite ratio, suggesting that daily supplementation up to 8,000 IU during winter months does not exceed metabolic capacity and appears safe in healthy young adults for preventing seasonal vitamin D deficiency.

PŘIPOMENUTÍ VÝZNAMU A ODKAZU PROFESORA KYZLINKA

SIGNIFICANCE AND LEGACY OF PROFESSOR KYZLINK

Miroslav Jůzl, Libor Kalhotka, Petr Kouřil, Aleš Rajchl

DOI: 10.11118/978-80-7701-100-6-0119

The professional public should commemorate not only general anniversaries of significant events, but especially such dates and such personalities that are connected to them themselves. Even without a specific anniversary, most often tied to birth or death. Conferences have also an important social role, which academics find difficult to fit into the fulfillment of scientometrics. The intention of this type of contribution is to commemorate significant personalities of agriculture and food industry on Ingr’s Days. Professor Kyzlink became the founder of modern canning in our country. He specialized mainly in issues of preservation of plant products, especially fruits and vegetables, and the issue of preservation of foods of animal origin. He graduated from the University of Agriculture in Brno, where he also received a doctorate in technical sciences and successfully habilitated and was appointed professor (at the age of 33). In 1953, he was transferred to the newly established Faculty of Food Technology of the Institute of Chemical Technology in Prague (now, University of Chemistry and Technology), where he worked until 1983 as a professor of food preservation. The most significant sections and results of his scientific research activities include, among many others, studies on the stability of vitamin C in processed vegetables. Also, he aimed on the production of pectin preparations and the design of pectin analyses. He formulated methods for checking the shelf life of preservation by thermosterilization and elaborated the original system of food preservation methods. He published more than a hundred original works, 30 of which were in international journals and books, and thus achieved significant international acclaim.

ZÁSADY SPRÁVNÉ VÝROBNÍ PRAXE V OBLASTI VYUŽITÍ OCHRANNÝCH KULTUR PRO OBLAST ZPRACOVÁNÍ MASA A RYB

PRINCIPLES OF GOOD MANUFACTURING PRACTICE IN THE FIELD OF USE OF PROTECTIVE MICROBIAL CULTURES IN MEAT PROCESSING

Miroslav Jůzl, Josef Kameník, Jan Slováček, Libor Kalhotka, Petr Kouřil, Veronika Švehlová, ...

DOI: 10.11118/978-80-7701-100-6-0124

The aim of this contribution and report in the form of a guide for the area of meat and ​​fish meat is not to contradict the efficacy of microorganisms, which should be evaluated by the food business operator or the person placing the food on the market. Protective cultures, also known as protective microbial cultures (PMCs), can be an ingredient, a technological aid or an innovation. Labelling depends on whether they remain in the final product. EU legislation does not contain a clear definition of the term “microbial cultures”, “protective cultures” or “protective cultures”. The use of PMCs is generally not regulated as ingredients or components, provided that they have a history of safe use. EFSA assesses the safety of microorganisms
in applications, and grants authorisations for the placing on the market of feed additives, food additives, food enzymes, food flavourings, novel foods. Research and development in the field of meat processing and meat products responds to demand. As part of the innovation, microbial cultures are also modified, which can have a protective function, which is not limited to the inhibition of pathogenic bacteria (Listeria monocytogenes) or spoilage bacteria. Food manufacturers, i.e. food business operators, should incorporate in more detail
the specifications from suppliers of microbial cultures into their internal systems (HACCP) and documentation, including the determination of the function of the microorganisms used, whether these microorganisms remain in the food or are used during production. We recommend that such justification provides an overview to supervisory authorities whether the labelling of microorganisms used at any stage of production and marketing is in accordance with current European legislation.

ZÁSADY SPRÁVNÉ VÝROBNÍ PRAXE V OBLASTI VYUŽITÍ OCHRANNÝCH KULTUR PRO OBLAST ZPRACOVÁNÍ MLÉKA

PRINCIPLES OF GOOD MANUFACTURING PRACTICE IN THE FIELD OF USE OF PROTECTIVE MICROBIAL CULTURES IN MILK PROCESSING

Miroslav Jůzl, Josef Kameník, Jan Slováček, Libor Kalhotka, Petr Kouřil, Veronika Švehlová, ...

DOI: 10.11118/978-80-7701-100-6-0133

The aim of this contribution and report in the form of a guide for the dairy sector is not to contradict the effectiveness of microorganisms, which should be assessed by the food business operator or the person placing the food on the market. Protective cultures, also known as protective microbial cultures (PMCs), can be an ingredient, a technological aid or an innovation. Labelling depends on whether they remain in the final product. EU legislation does not contain a clear definition of the term “microbial cultures”, “protective cultures” or “protective cultures”. The use of PMCs is generally not regulated as ingredients or components, provided that they have a history of safe use. EFSA assesses the safety of microorganisms in applications and grants marketing authorisations for feed additives, food additives, food enzymes, food flavourings and novel foods. Research and development in the field of milk processing responds to demand. As part of the innovation, microbial cultures are also modified, which can have a protective function, which is not limited to the inhibition of pathogenic bacteria (Listeria monocytogenes) or spoilage bacteria. Food manufacturers, i.e. food business operators, should incorporate in more detail the specifications from suppliers of microbial cultures into their internal systems (HACCP) and documentation, including the determination of the function of the microorganisms used, whether these microorganisms remain in the food or are used during production. We recommend that such justification provides an overview to supervisory authorities whether the labelling of microorganisms used at any stage of production and marketing is in accordance with current European legislation.

EVOLUCE VÝROBY, ZPRACOVÁNÍ A DISTRIBUCE POTRAVIN V ZÁVISLOSTI NA TECHNOLOGICKÉM POKROKU: POTRAVINÁŘSTVÍ 1.0 AŽ 5.0

EVOLUTION OF FOOD PRODUCTION, PROCESSING AND DISTRIBUTION DEPENDING ON TECHNOLOGICAL PROGRESS: FOOD INDUSTRY 1.0 TO 5.0

Miroslav Jůzl, Jan Slováček, Aneta Kocandová, Martin Fajman, Jiří Čupera, Jindřich Svoboda, ...

DOI: 10.11118/978-80-7701-100-6-0144

The aim of this paper and poster presentation is to provide introductory information on the issues of digitalization and automation and the stages of development of the food industry. These can be built on the stages of development within the industrial revolution. They are indicated by numbers, and we can currently hear and read about the fifth stage. Food industry 1.0: Mechanization and steam (late 18th century – 19th century). This phase ended the era of purely manual and home production. The main driver was the industrial revolution and the transition from artisanal production to the first factories. The use of a steam engine for grinding grain or driving presses. We can also include the discovery of canning (Nicolas Appert) and the construction and operation of the first large sugar factories. Food industry 2.0: Mass production and the development of the use of electricity (late 19th century – mid-20th century). With the advent of electricity and assembly line production, food became an industrial product. Introduction of assembly lines (inspired by the slaughterhouses in Chicago). The development of refrigeration technologies enabled the transportation of food over long distances. Pasteurization, mass packaging of food, the development of world-famous brands laid the foundations of marketing and began to have a significant economic and social aspect. Food Industry 3.0: Automation combined with information technology (1970s – early 2000s). This era is associated with the introduction of computers and electronics into production. The first robots on lines, automated packaging systems and inventory management using software. The spread of genetically modified organisms (GMOs), microprocessors controlling temperature and pressure during processing, the emergence of global logistics chains. Food Industry 4.0: Digitalization and smart manufacturing plants. It is also referred to as Smart Food Manufacturing. Everything is connected by the Internet of Things (IoT). Machines communicate with each other in real time. Appropriate, robust and up-to-date data allows for forecasting demand. Blockchain is used to track the origin of food from the farmer to the...

VLIV TEPELNÉ ÚPRAVY NA OBSAH MINERÁLNÍCH LÁTEK VE VEPŘOVÉM MASE

THE EFFECT OF HEAT TREATMENT ON THE CONTENT OF MINERALS IN POR

Kateřina Kadlecová, Alžbeta Jarošová, Jan Slováček, Andrea Ridošková

DOI: 10.11118/978-80-7701-100-6-0151

The method of heat treatment of pork significantly affects the content of minerals. The aim of the study was to evaluate the effect of different heat treatment methods (boiling, roasting, grilling, and sous-vide) on the mineral content of pork, especially iron and zinc. The results showed that heat treatment leads to an increase in mineral concentration due to a reduction in the water content of the meat. The highest iron (7.2 mg·kg⁻¹) and zinc (27 mg·kg⁻¹) contents were recorded in roasted meat, while boiling results in partial leaching of minerals into the water. Grilling and sous-vide lead to the preservation of iron and zinc concentrations due to minimal losses to water. The study confirms that the method of heat treatment significantly affects the mineral composition of pork.

ZÁSADY SPRÁVNÉ DISTRIBUČNÍ PRAXE TEPLÝCH POKRMŮ

PRINCIPLES OF GOOD DISTRIBUTION PRACTICE FOR HOT MEALS

Josef Kameník, Marta Dušková, Alena Zouharová, Olga Cwiková, Gabriela Franke

DOI: 10.11118/978-80-7701-100-6-0156

The principles of good distribution practice for hot meals define hygiene requirements as a basic prerequisite for ensuring the safety of hot meals distributed outside catering establishments. It is based on EU and Czech legislation, which imposes primary responsibility for food safety on food business operators, compliance with microbiological criteria and the introduction of procedures based on HACCP principles. Hot meals must be maintained at a temperature of at least 60 °C after preparation and placed on the market in accordance with Decree No. 121/2023. Distribution must take place in hygienically safe, thermally insulated packaging and in the shortest possible time, ideally within 1 hour, at the latest within 2 hours of receipt by the courier. A drop in temperature below 50 °C poses a risk of growth of sporogenic bacteria and toxin formation, while spore germination can occur already during cooling of the meal. Taking into account the lag phase of growth of microorganisms supports the requirement of a two-hour distribution limit. The consumer must be informed of the need to consume the delivered meal immediately. The principles were developed within the framework of the NAZV QK23020061 project in cooperation with VETUNI and MENDELU and the supervisory authority SZPI.

SAFETY OF THE HOT READY-TO-EAT MEAL DELIVERY CONSIDERING AN OCCURRENCE OF BACILLUS CEREUS

Tomáš Komprda, Gabriela Franke, Vojtěch Kumbár, Olga Cwiková, Josef Kameník, Alena Zouharová, ...

DOI: 10.11118/978-80-7701-100-6-0161

An effect of the type of a meal (cooked rice; mashed potatoes; mushroom sauce), inner primary packaging (sugarcane bagasse [SB] tray; polypropylene [PP] tray), secondary container (polyester/polyethylene foam/aluminum foil [PPA] bag; PP box) on the time interval of the internal hot ready-to-eat (RTE) meal temperature decrease to the value critical for Bacillus cereus growth (40 °C) was tested during a simulated delivery. B. cereus growth was quantified in aliquot samples of the same meals. Type of a meal had no effect on the tested time interval (p > 0.05). Using PP tray instead of bagasse tray, and PP box instead of PPA bag delayed (p < 0.05) the internal meal temperature decrease by 50 and 15 minutes, respectively. Average B. cereus counts in the naturally contaminated meals after the four-hour culturing at 40 °C was < 3 log CFU·g⁻¹. It was concluded that the delivery of a hot RTE meal up to four hours under the tested conditions is unlikely to facilitate B. cereus growth above unacceptable levels. 

FYZIKÁLNE A ORGANOLEPTICKÉ VLASTNOSTI JEDLÝCH GÉLOV

PHYSICAL AND ORGANOLEPTIC PROPERTIES OF EDIBLE GELS

Melina Korčok, Peter Hlaváč, Miroslav Veverka, Vladimír Vietoris

DOI: 10.11118/978-80-7701-100-6-0167

With the growing number of seniors, there is an increasing need to develop safe and nutritionally balanced foods that are tailored to the specific needs of this age group. Physiological and pathological changes, particularly in the oral cavity, can make it difficult for seniors to eat hard or sticky foods, increasing the risk of health complications. In this context, edible gels are becoming a promising form of food and nutritional supplements as they offer a texture that is easy and safe to consume. The gel matrix can be enriched with biologically active substances, fiber, and other nutrients that contribute to seniors' health and prevent nutritional deficiencies. Gel-forming polysaccharides such as arabinogalactan (AG) and beta-glucan (BG) can be used to formulate gels. Statistically significant differences were found between AG and BG-based hydrogels in terms of physical (viscosity, texture) and organoleptic properties. The results suggest that when developing gel products for seniors, it is crucial to consider not only physical properties but also sensory aspects such as fluidity, intensity of bitter taste, and flavor, which significantly influence the acceptability of these products.

COMPARATIVE ANALYSIS OF THE NUTRITIONAL COMPOSITION, PHYSICAL PROPERTIES AND SENSORY PROFILE OF MEAT AND PLANT-BASED BURGERS

Ivica Kos, Veronika Mihovilić, Ivan Širić, Ivan Vnučec

DOI: 10.11118/978-80-7701-100-6-0173

This study compared commercially available plant-based (PB) and meat burgers (MB) on the Croatian market in terms of nutritional composition, cooking-induced physical properties, and sensory profile. Nutritional data were obtained from product labels, physical changes during standardised grilling were measured, and sensory characteristics were evaluated using quantitative descriptive analysis. PB had a lower energy value (217 vs 263 kcal·100 g⁻¹) and substantially less saturated fat (2.8 vs 8.23 g·100 g⁻¹) than MB, while MB contained more protein (17.1 vs 14.3 g·100 g⁻¹). Carbohydrate and fibre contents were higher in PB, whereas salt content was similar between categories. During cooking, PB showed greater thickness stability (5.40% vs 11.64% reduction) but higher relative mass loss (24.32% vs 22.63%), indicating limited water-binding capacity. Sensory analysis revealed distinct profiles: MB were characterised by greater firmness, cohesiveness, oily mouthfeel, and meat flavour, while PB had a softer texture and dominant vegetable-related attributes. Plant-based burgers differ fundamentally from meat burgers in nutritional composition, cooking behaviour, and sensory profile, supporting their classification as distinct products rather than direct substitutes for meat burgers.

ANTIOXIDAČNÉ A MECHANICKÉ VLASTNOSTI BIODEGRADOVATEĽNÝCH OBALOV NA BÁZE KARAGÉNANU S PRÍDAVKOM KÁVOVEJ USADENINY

ANTIOXIDANT AND MECHANICAL PROPERTIES OF CARRAGEENAN-BASED BIODEGRADABLE PACKAGING WITH SPENT COFFEE GROUNDS ADDITION

Dominika Kotianová, Valeriia Kovtun, Tomáš Pencák, Dani Dordević, Bohuslava Tremlová

DOI: 10.11118/978-80-7701-100-6-0181

The utilization of food industry by-products in the production of biodegradable packaging represents a perspective approach to reducing environmental impact and optimizing functional properties of packaging materials. This study evaluates the effect of adding dried spent coffee grounds (SCG) on the mechanical properties and polyphenol content of κ-carrageenan-based biodegradable packaging. Packaging materials were prepared with various SCG concentrations (0.1–0.75%) and compared to a control sample without the additive. Mechanical properties were evaluated by determining tensile strength and toughness using texture analysis, while the total polyphenol content (TPC) was determined spectrophotometrically. The results demonstrated that the addition of SCG led to a statistically significant (p < 0.05) increase in polyphenol content in all enriched samples compared to the control, with values rising alongside the increasing concentration of SCG. Regarding mechanical properties, a statistically significant (p < 0.05) increase in material toughness was recorded depending on SCG concentration, whereas changes in tensile strength were not statistically significant (p > 0.05). The results demonstrate that SCG addition enhances the functional properties of carrageenan packaging, advancing its potential for practical industry applications.

VHODNOST KONZUMACE HMYZU PRO JEDINCE S INTOLERANCEMI DISACHARIDŮ

SUITABILITY OF EDIBLE INSECTS FOR INDIVIDUALS WITH DISACCHARIDE INTOLERANCES

Lenka Kouřimská, Eliška Václavíková, Filip Beňo, Petra Škvorová, Martin Kulma, Pavel Kouřimský, ...

DOI: 10.11118/978-80-7701-100-6-0188

Edible insects represent a promising and sustainable source of nutrients; however, detailed data on their carbohydrate composition remain scarce in the scientific literature. This study focused on the determination of trehalose, glucose, fructose, lactose, sucrose, and maltose in 19 lyophilized insect samples from five orders using HPLC-PAD. The aim was to assess the safety of insect consumption for individuals with deficiencies of disaccharide-splitting enzymes. The total content of the analysed sugars ranged from 49 to 1,675 mg·100 g⁻¹ of lyophilized sample. Glucose, trehalose, and maltose were the dominant carbohydrates. The highest total sugar concentrations were found in Locusta migratoria subadults and in larvae of Musca domestica, whereas the lowest values were observed in Bombyx mori larvae. Significant differences in carbohydrate profiles were detected among species, developmental stages, and sexes. Lactose and sucrose were present in most samples at lower levels compared with trehalose and maltose. From a nutritional perspective, most of the analysed insect species can therefore be classified as potentially suitable for individuals with lactose or sucrose intolerances. However, the higher levels of trehalose and maltose, which exhibit species- and stage-specific variability, warrant attention in individuals with trehalase or maltase deficiencies.

SENZORICKÁ PŘIJATELNOST MASNÉHO VÝROBKU S PŘÍDAVKEM CVRČČÍHO PRÁŠKU A KOŘENICÍCH SMĚSÍ

SENSORY ACCEPTABILITY OF A MEAT PRODUCT WITH THE ADDITION OF CRICKET POWDER AND SPICE BLENDS

Adam Kovál, Martina Skuciusová, Šárka Nedomová

DOI: 10.11118/978-80-7701-100-6-0196

The study evaluates the effect of cricket powder (Acheta domesticus) addition and spice blends on the sensory quality of a burger-type meat product. Control samples without powder addition and samples containing 6% and 8% cricket powder were prepared. At the same time, three spice blends (A–C) with different aromatic profiles were tested. Samples were sensory evaluated (appearance, colour on the cut surface, hardness/softness, sandiness, odour, taste, astringency, and overall impression). The results showed that spice blends can improve the acceptability of products containing cricket powder, particularly at the lower inclusion level. At the same time, increasing the proportion of cricket powder led to higher perceived grittiness, which negatively affected sensory acceptability.

VYUŽITÍ DISKRIMINAČNÍ ANALÝZY PRO POSOUZENÍ ROZDÍLŮ PRSNÍ SVALOVINY

USE OF DISCRIMINANT ANALYSIS TO ASSESS DIFFERENCES IN BREAST MUSCLE OF CHICKENS FED WITH DIFFERENT FEEDS WHILE MAINTAINING THE SAME NUTRIENT CONTENT

Michaela Králová, Eliška Dračková, Filip Dytrt, William Owusu-Afriyie, Martina Lichovníková, Vladimír Zmrhal, ...

DOI: 10.11118/978-80-7701-100-6-0204

The aim of the work was to use discriminant analysis to assess differences in the breast muscle spectra of chickens fed different feeds (control, 10% and 20% rapeseed meal, 10% and 20% sorghum) while maintaining the same nutrient content, where two criteria (sex, feed) were evaluated. The spectra of chicken breast muscle (n = 60) were measured by the method of near-infrared spectroscopy with Fourier transform on the integrating sphere in the reflectance mode using a compression cuvette in the spectral range of 10,000–4,000 cm⁻¹. 37 Principal Components were found for both calibration models. When evaluating the sex criterion, 15 samples were not assigned to the correct class, but to the secondary class. For the feed effect criterion, 9 samples were not assigned correctly. The results of the Mahalanobis distance indicate that it increases between classes, but is not large enough, to find variability between classes. The results show that there are no noticeable differences in the Musculus pectoralis spectra between roosters and hens. These differences were not found even among chickens fed different diets.

RYCHLÁ KONTROLA KVALITY DRUHŮ JEDLÉHO HMYZU: MULTI-SPECIES FT-NIR KALIBRACE V ROZSAHU 13200–8700 CM⁻¹ PRO PREDIKCI OBSAHU NUTRIENTŮ

RAPID QUALITY CONTROL OF EDIBLE INSECTS: MULTI-SPECIES FT-NIR CALIBRATION IN THE 13200–8700 CM⁻¹ REGION FOR NUTRIENT PREDICTION

Matyáš Krtička

DOI: 10.11118/978-80-7701-100-6-0211

The aim of this study was to develop and validate a multi-species FT-NIR calibration model for the simultaneous prediction of dry matter, crude protein, fat, and ash content in selected edible insect species (Acheta domesticus, Tenebrio molitor, and Alphitobius diaperinus) using a limited spectral range of 13200–8700 cm⁻¹, characteristic of portable NIR spectrometers. Insect samples were freeze-dried, homogenized, and analyzed by Fourier transform near-infrared spectroscopy in transmission mode. Reference values of individual nutrients were determined using standard laboratory methods. Calibration models were developed using partial least squares (PLS) regression with appropriate spectral preprocessing, and their performance was evaluated by cross-validation. The best results were obtained for dry matter calibration (R²CV = 0.93, RPD = 3.2), demonstrating excellent predictive performance. The protein calibration achieved good accuracy (R²CV = 0.89, RPD = 2.8), while the models for fat (R²CV = 0.86, RPD = 2.2) and ash (R²CV = 0.75, RPD = 2.11) showed lower predictive ability. The results confirm that multi-species FT-NIR calibration within a limited spectral range represents a promising tool for rapid and non-destructive assessment of the nutritional composition of edible insects.

SUPLEMENTACE POPULACE VITAMINEM D A JEHO TOXICITA

VITAMIN D SUPPLEMENTATION OF THE POPULATION AND ITS TOXICITY

Radek Kučera, Michal Jirásko, Hedvika Hatáková

DOI: 10.11118/978-80-7701-100-6-0217

Vitamin D supplementation is an effective way to address its deficiency. The success of supplementation can be monitored by measuring the concentration of the storage form 25(OH)D, from which active calcitriol is formed as needed. In the case of excessive vitamin D intake, calcidiol is metabolized to inactive 24,25(OH)₂D by 24-hydroxylase, thus preventing the development of hypercalcemia and hormonal imbalance. The study included 65 volunteers supplemented with cholecalciferol in doses of 1,000–8,000 IU per day in two seasons. The levels of 25(OH)D and 24,25(OH)₂D showed dose-dependent changes, and no limitation of 24-hydroxylase activity was observed even at the highest dose. A positive correlation of vitamin D with calcium, a weaker one with phosphorus, and a slight inverse relationship with magnesium and parathyroid hormone were found. The results provide new insights into the regulation of vitamin D metabolism and its relationships to minerals and parathyroid hormone.

VLIV TECHNOLOGIE PĚSTOVÁNÍ A ZPŮSOBU SKLADOVÁNÍ NA VYBRANÉ KVALITATIVNÍ PARAMETRY HLÍZ JAKONU (SMALLANTHUS SONCHIFOLIUS)

THE INFLUENCE OF CULTIVATION TECHNOLOGY AND STORAGE METHODS ON SELECTED QUALITY PARAMETERS OF YACON TUBERS (SMALLANTHUS SONCHIFOLIUS)

Markéta Kuljová, Pavel Kasal, Milan Čížek

DOI: 10.11118/978-80-7701-100-6-0220

Yacon (Smallanthus sonchifolius) is cultivated primarily for its sweet, refreshing tubers with low energy value. The nutritionally important properties of yacon tubers include a high content of fructooligosaccharides, inulin, antioxidants, polyphenols, and other bioactive compounds. The leaves have also been reported to possess bioactive compounds with potential medicinal effects. The objective of this study was to determine an appropriate cultivation technology for yacon under the conditions of the potato-growing production area of the Czech Republic. The effects of the applied cultivation technologies on tuber yield and internal tuber quality were also evaluated. In 2024 and 2025, the yield of root tubers of two yacon varieties ranged from 26.8 to 82.7 t·ha⁻¹ depending on the year and fertilization variant. The average yield increase between the variants without nitrogen fertilization and with fertilization at a dose of 100 kg N·ha⁻¹ was higher in 2024 and amounted to 44%. When storing tubers in boxes with controlled temperature and humidity for 95 days, significant changes in quality occurred. The loss of tuber weight ranged between 62 and 82% for tubers stored loosely. When storing tubers in sand, the loss of tuber weight was 28–43%. The values ​​of sugar content of the juice increased during storage. In tubers stored loosely, the sugar content after storage reached up to 40%, which was almost four times the values ​​found at the beginning of storage. Based on the application of the obtained findings, it is possible to select a suitable cultivar and cultivation technology for a specific production objective. Due to its adaptability, resistance to pests and diseases, high yields, and wide range of possible uses, yacon represents a promising crop for farmers seeking alternative crops for cultivation in both conventional and organic farming systems. 

ASPEKTY SPRÁVNÉHO ŽIVOTNÍHO STYLU A STRAVOVÁNÍ U SPORTUJÍCÍ MLÁDEŽE: DĚTSKÝ FUTSAL

ASPECTS OF A PROPER LIFESTYLE AND DIET IN SPORTS-PLAYING YOUTH: CHILDREN'S FUTSAL

Petr Lesenský, Petr Bořecký, Petr Havlík, Jan Borýsek, Luděk Rakovský, Barbora Rakovská, ...

DOI: 10.11118/978-80-7701-100-6-0228

(F)akademie is the largest futsal and football academy in the Czech Republic. We entered 2025 with more than 600 players, with whom we currently work in regular training sessions and competitive matches in futsal and football. In addition, we organize tournaments for 250 children every month and 200 children visit our camps every summer. We have started regular cooperation with the Regional Football Academy Brno, where, thanks to us, trained futsal coaches are starting to work regularly. This is the first project of its kind in the Czech Republic, the aim of which is to confirm the modern trend of using futsal as an ideal complementary sport to football, which is completely common in southern European countries. Leisure activities for children and youth include structured clubs, sports clubs, as well as art schools, camps and spontaneous activities that comprehensively develop skills, social ties and health. Sports activities are even more closely linked to the issue of proper nutrition. Many sports clubs deal with the catering of children and youth in various ways, on their own premises or during visits within the framework of the implementation of sports events. This aspect includes many other levels, because the catering of sports children during the day is based on the family background, and on weekdays it also reflects school catering. On weekdays this involves regular training, during specific all-day events in the case of tournaments, championship matches, or sports camps it is necessary to create a suitable environment within the supporting sports organization. The aim of this contribution is to point out the different state of knowledge and needs of children and youth involved in sports, also to list significant factors and to raise questions and suggestions for the gradual creation of educational support for sports clubs, where coaches play a significant role.

NAŘÍZENÍ EUDR V PRAXI POTRAVINÁŘSKÝCH PODNIKŮ

EUDR REGULATION IN THE PRACTISE OF FOOD BUSINESSES

Petra Mačáková, Jan Dobeš

DOI: 10.11118/978-80-7701-100-6-0234

Regulation (EU) 2023/1115 of the European Parliament and of the Council on the making available on the Union market and the export from the Union of certain commodities and products associated with deforestation and forest degradation (EUDR) establishes a new legal framework aimed at curbing the European Union’s contribution to global deforestation and the degradation of forest ecosystems. The objective of this paper is to analyse the impacts of the EUDR on food businesses, specifically focusing on commodities relevant to the food industry. These primary commodities include cattle and derived products, cocoa and cocoa-based products (chocolate), coffee, soy, and palm oil, as well as products containing these raw materials. Special emphasis is placed on legislative developments throughout 2024 and 2025, during which two amending regulations were adopted. These amendments not only postponed the EUDR’s application but also introduced simplifications to specific obligations, particularly regarding due diligence and information flow within the supply chain.

SLEDOVANIE ZMIEN OBSAHOV VYBRANÝCH BIOGÉNNYCH AMÍNOV V MÄSE SUMCA VEĽKÉHO PRI FYZIKÁLNO-CHEMICKÝCH PROCESOCH

MONITORING OF CHANGES IN THE CONTENT OF SELECTED BIOGENIC AMINES IN CATFISH MEAT DURING PHYSICOCHEMICAL PROCESSES

Matej Mázor, Jozef Golian, Lucia Ailer, Silvia Jakabová

DOI: 10.11118/978-80-7701-100-6-0238

We analysed three biogenic amines in catfish samples. Samples of fresh meat, meat stored at –18 °C for 1 month, 3 months and after cooking at 50 °C for 30 minutes, after sterilization at 120 °C in a sterilizer and after baking in baking bags at 180 °C for 15 minutes were analysed. The content of 2-phenylethylamine was not detected in either the fresh or frozen sample. The highest content was in the sample after cooking. Of all the processed samples, the lowest content was achieved by the sterilized sample. Spermidine was detected in each sample, with the lowest content in the fresh sample with a value of 17.14 mg·kg⁻¹ and the highest in baking, up to 119.18 mg·kg⁻¹. The lowest spermine content was achieved in the fresh sample (9.46 mg·kg⁻¹) and 172.45 mg·kg⁻¹ was achieved in the sample that was boiled at 50 °C.

VYUŽITIE RAKYTNÍKA REŠETLIAKOVÉHO PRI VÝROBE POTRAVÍN S PRIDANOU HODNOTOU A PROCESNÉ ZMENY VYBRANÝCH BIOAKTÍVNYCH LÁTOK S TÝM SÚVISIACE

USE OF SEA BUCKTHORN IN THE PRODUCTION OF VALUE-ADDED FOOD AND RELATED PROCESS CHANGES OF SELECTED BIOACTIVE SUBSTANCES

Andrea Mendelová, Ľubomír Mendel, Jozef Golian, Lucia Zeleňáková, Miriam Solgajová, Anna Kolesárová

DOI: 10.11118/978-80-7701-100-6-0245

Sea buckthorn, which is characterized by the content of a wide range of bioactive substances, is a very suitable raw material to produce food with added value. In our work, we focused on the production of sea buckthorn jams with different proportions of sea buckthorn juice. In jams, we focused on evaluating the content of total carotenoids and polyphenols. We found that the content of total carotenoids in jams ranged from 0.53 to 8.43 mg·100 g⁻¹ dry matter and the content of total polyphenols from 65.2 to 551.69 mg GAE·100 g⁻¹ dry matter. In the process of processing the basic semi-finished product, which was apple-sea buckthorn puree, there was a significant decrease in the content of both monitored components. The decrease in the content of total carotenoids was 77.45 to 79.6% and the decrease in the content of total polyphenols was 79.82 to 83.17%. We recorded a slightly lower decrease in values in products with a higher proportion of sea buckthorn.

INVAZNÍ ŽIVOČICHOVÉ: EKOLOGICKÉ RIZIKO A POTENCIÁL PRO POTRAVINÁŘSTVÍ

INVASIVE ALIEN ANIMALS: ECOLOGICAL RISKS AND POTENTIAL FOR FOOD INDUSTRY

Ondřej Mikulka

DOI: 10.11118/978-80-7701-100-6-0255

Invasive alien species represent a serious ecological and economic problem, the importance of which has been increasing in recent decades. In addition to their negative impacts on biodiversity and ecosystem functioning, the question arises whether at least some of these species can be theoretically considered as alternative food resources.
This contribution focuses on selected invasive alien animal species associated with aquatic, wetland and production environments in the Czech Republic, for which a potential for consumption has been reported worldwide and historically also in this region. Although several dozens of invasive animal species are recorded in the Czech Republic, only a limited number of them show a real or at least theoretical potential for food use. These include especially the coypu (Myocastor coypus), Chinese pond mussel (Sinanodonta woodiana), spiny-cheek crayfish (Orconectes limosus), signal crayfish (Pacifastacus leniusculus), selected fish species such as stone moroko (Pseudorasbora parva) and Prussian carp (Carassius gibelio), and in a broader context also the sika deer (Cervus nippon).
For each species, its origin, introduction history, current distribution in the Czech Republic and the main ecological, health and economic risks resulting from its occurrence are briefly summarized. At the same time, their possible significance as non-traditional but only theoretically exploitable food resources is indicated.

MOŽNOSTI VYUŽITÍ AI A IOT V PRODUKCI JEDLÉHO HMYZU

APPLICATIONS OF AI AND IOT IN EDIBLE INSECT PRODUCTION

Šárka Nedomová, Vlastimil Slaný, Ondřej Šťastník, Andrea Roztočilová, Vladimír Palupa, Jiří Plachý, ...

DOI: 10.11118/978-80-7701-100-6-0263

Produkce jedlého hmyzu představuje dynamicky se rozvíjející odvětví zemědělství reagující na rostoucí globální poptávku po udržitelných zdrojích proteinů pro krmivářské i potravinářské využití. S objemem produkce vznikají požadavky na standardizaci kvality, welfare a ekonomickou efektivitu, přičemž roste význam technologických nástrojů umožňujících automatizaci a digitalizaci chovných procesů (např. pomocí technologie Internetu věcí a algoritmů umělé inteligence). Cílem příspěvku je popsat současné možnosti využití IoT a AI v produkci jedlého hmyzu a technologické přístupy k senzorickému monitoringu chovného prostředí, sledování biologických parametrů produkce a automatizovanému řízení mikroklimatických podmínek, dále využití algoritmů umělé inteligence v oblasti obrazové analýzy a predikci produkčních ukazatelů ve vztahu ke kvalitě výsledných produktů.

REOLOGICKÉ VLASTNOSTI JÁTROVÝCH PAŠTIK S PŘÍDAVKEM ŽELATINY Z JELENÍCH ŠLACH

RHEOLOGICAL PROPERTIES OF LIVER PÂTÉS WITH THE ADDITION OF GELATIN FROM DEER TENDONS

Tereza Novotná, Tadeáš Kočí, Pavel Mokrejš, Jana Pavlačková, Robert Gál

DOI: 10.11118/978-80-7701-100-6-0270

The aim of this study was to evaluate the effect of adding gelatin from deer tendons and the type of heat treatment on selected properties of liver pâtés. Gelatin was obtained by enzymatic pretreatment of collagen and incorporated into the product at concentrations of 0, 0.5, and 1.0%. The samples were thermally processed by pasteurization and sterilization. The following parameters were evaluated: dry matter content, spreadability, and viscoelastic properties using dynamic oscillatory rheometry. The addition of gelatin increased the dry matter content and altered the spreadability of the product. Rheological measurements indicated a weak gel with an elastic-dominant behavior, with the storage modulus exceeding the loss modulus across the entire frequency range. The highest moduli were observed at a concentration of 0.5%, while higher additions showed a partial plasticizing effect, associated with a higher proportion of the hydrated gel phase. Sterilization produced a firmer structure than pasteurization and enhanced the gelatin's effect. The results confirm that gelatin derived from game animals does not act merely as a thickening agent but also actively participates in the formation of the emulsion gel's microstructure. Its use represents a promising approach for valorizing animal by-products and for targeted modification of the texture of meat products.

RTUŤ VE TKÁNÍCH PRASAT DIVOKÝCH

MERCURY IN WILD BOAR TISSUES

Kamila Novotná Kružíková, Petr Linhart, Martin Svoboda

DOI: 10.11118/978-80-7701-100-6-0281

Mercury is a persistent environmental contaminant that accumulates in animal tissues and can pose a risk to both wild organisms and humans. In this study, the total mercury content in the tissues of 32 wild boars (Sus scrofa) caught in the Czech Republic in 2025 was determined. Samples of bristles, liver, kidneys, neck muscles and diaphragm muscles were analysed. Mercury concentrations did not differ between males and females, and no significant correlation (p < 0.01) was found between mercury and animal weight. The highest concentrations of mercury were found in the kidneys (0.071 ± 0.034 mg·kg⁻¹), followed by the liver (0.02 ± 0.01 mg·kg⁻¹), while neck muscles (0.007 ± 0.003 mg·kg⁻¹) and diaphragm muscles (0.005 ± 0.002 mg·kg⁻¹) showed the lowest levels. A significant correlation was shown between the mercury content in the bristles and internal organs, as well as between the liver and kidneys and between the two muscle samples. 

ZMĚNY FYZIKÁLNÍCH VLASTNOSTÍ KÁVOVÝCH ZRN V PRŮBĚHU PRAŽENÍ A JEJICH SENZORICKÉ HODNOCENÍ

CHANGES IN THE PHYSICAL PROPERTIES OF COFFEE BEANS DURING ROASTING AND THEIR SENSORY EVALUATION

Barbora Odehnalová, Šárka Nedomová, Veronika Božena Hendrychová, Andrea Roztočilová, Adam Kovál

DOI: 10.11118/978-80-7701-100-6-0286

This study deals with the evaluation of the influence of the physical and mechanical properties of roasted coffee beans on their sensory parameters. Coffee beans of the botanical species Coffea arabica and Coffea canephora, processed by the natural and washed methods, were analyzed. Roasting was carried out at a temperature of 200 °C for 10, 15, and 20 minutes. For individual samples, geometric characteristics, weight, density, and bean shape index were determined. Sensory evaluation of whole roasted beans included the assessment of color, roasting uniformity, and the intensity of the aroma of dry beans using a point scale. The results demonstrated that increasing roasting time led to volumetric expansion of the beans and a simultaneous decrease in their weight, while the extent of these changes was significantly influenced by the botanical species and the post-harvest processing method. More pronounced geometric changes were recorded in Coffea arabica beans, especially in the washed variant, whereas Coffea canephora beans exhibited higher structural stability and a lower degree of expansion. Sensory analysis confirmed a significant effect of roasting time on color intensity and roasting uniformity, with higher homogeneity generally achieved in beans processed by the washed method.

VLIV SKLADOVACÍ TEPLOTY NA ÚČINNOST OCHRANNÉ KULTURY PROTI LISTERIA MONOCYTOGENES VE VEPŘOVÉM MLETÉM MASE

EFFECT OF STORAGE TEMPERATURE ON THE EFFICACY OF A PROTECTIVE CULTURE AGAINST LISTERIA MONOCYTOGENES IN MINCED PORK

Simona Ondruchová, Marta Dušková, Helena Veselá, Pavlína Navrátilová, Alena Zouharová, Barbora Drabová, ...

DOI: 10.11118/978-80-7701-100-6-0292

The aim of this study was to evaluate the effect of two types of bacterial protective cultures (PC) on the growth of Listeria monocytogenes in minced pork during storage at two temperatures (2 ± 1 °C and 5.5 ± 1 °C). The samples were inoculated with a cocktail of four L. monocytogenes strains and stored for 14 days. During storage at 2 ± 1 °C, no statistically significant differences in L. monocytogenes counts were observed between the PC-treated variants and the control samples, nor were significant changes detected over the storage period (p > 0.05). At 5.5 ± 1 °C, a statistically significant increase in L. monocytogenes counts was recorded in the control samples between day 0 and day 2 of storage (p < 0.05), whereas no statistically significant changes over time were observed in the variant containing a PC based on Pediococcus spp. (p > 0.05). In the variant with the PC containing Leuconostoc spp., a statistically significant decrease in L. monocytogenes counts was detected on day 14 of storage compared to the initial level (p < 0.05). The results indicate that the effect of protective cultures on the growth of L. monocytogenes is limited and strongly dependent on storage temperature and the type of culture applied.

INOVAČNÉ TECHNOLÓGIE BALENIA MLIEKA A MLIEČNYCH VÝROBKOV SO ZAMERANÍM NA INTELIGENTNÉ BALENIE

INNOVATIVE PACKAGING TECHNOLOGIES FOR MILK AND DAIRY PRODUCTS WITH A FOCUS ON INTELLIGENT PACKAGING

Adriana Pavelková

DOI: 10.11118/978-80-7701-100-6-0299

Milk and dairy products are characterised by limited shelf life due to their high water activity and rich nutritional composition, which promote microbiological and chemical changes during storage and distribution. Packaging therefore plays a crucial role not only in protecting these products but also in maintaining their quality and safety until consumption. This paper provides a comprehensive overview of innovative packaging technologies applied in the dairy sector, with particular emphasis on intelligent packaging systems. Modified atmosphere packaging, active packaging, nanotechnology-based materials and various indicator and sensor systems are discussed. Special attention is given to the role of intelligent packaging in monitoring real storage conditions and assessing the actual status of dairy products. The analysis indicates that intelligent packaging has the potential to improve quality control, reduce food losses and enhance transparency within the supply chain. However, its broader implementation depends on economic feasibility, technological reliability and consumer acceptance.

USE OF EDIBLE FILMS AND COATINGS IN FOOD PRESERVATION: AN OVERVIEW

Esteban Pérez, Esther Sanjuán, José Raduán, António Raposo, Conrado Carrascosa

DOI: 10.11118/978-80-7701-100-6-0308

Edible films and coatings have emerged as a sustainable alternative to conventional synthetic packaging, addressing both environmental and health concerns. This review explores their definitions, recent advancements, and functional properties, focusing on their composition and applications in the food industry. Derived from renewable biopolymers such as polysaccharides, proteins, and lipids, these materials are biodegradable and enhance food preservation by incorporating active agents like antioxidants and antimicrobials. Applications span various sectors, including fresh produce, meat, seafood, and bakery products, improving shelf life, quality, and safety while minimizing synthetic waste. Despite challenges like scalability and cost, innovations such as composite films and nanomaterial incorporation offer promising directions for future development. This review emphasizes the potential of edible films and coatings to transform sustainable food packaging and improve food quality, aligning with global priorities for environmental sustainability and consumer health.

SOUČASNÉ STRATEGIE V TLUMENÍ MORU A HNILOBY VČELÍHO PLODU V CHOVECH VČEL

CURRENT STRATEGIES IN THE MITIGATION OF AMERICAN AND EUROPEAN FOULBROOD IN APIARIES

Matej Pospiech, Jan Dobeš, Martin Pijáček, Lenka Kudělková

DOI: 10.11118/978-80-7701-100-6-0316

The article summarizes current knowledge regarding American Foulbrood and European Foulbrood in the context of the amendment to Decree No. 144/2023 Coll., which redefines the legislative framework for the control of these infections. Although complete eradication of the causative agents cannot be expected in the foreseeable future, the new regulation harmonizes veterinary procedures for both diseases. The shift away from the blanket destruction of entire apiaries towards the selective culling of positive colonies brings significant economic and ethical benefits to beekeepers. A comparison with foreign strategies suggests that this approach does not increase the risk of worsening the epizootiological situation and contributes to greater transparency in the legislative environment.

VÝVOJ FERMENTOVANÉHO NÁPOJE NA BÁZI OVSA: VLIV TYPU SLADIDLA A KONCENTRACE KARBOXYMETYLCELULÓZY NA FUNKČNÍ VLASTNOSTI

THE DEVELOPMENT OF A FERMENTED OAT-BASED BEVERAGE: EFFECT OF SWEETENER TYPE AND CARBOXYMETHYLCELLULOSE CONCENTRATION ON FUNCTIONAL PROPERTIES

Eliška Raputová, Lucie Smejkalová, Tadeáš Kočí, Anita Rejdlová, Jana Šenkýřová, Richardos Nikolaos Salek

DOI: 10.11118/978-80-7701-100-6-0323

This study focuses on the development of a fermented oat-based beverage and the evaluation of the effects of sweetener type (chicory syrup, sucrose) and carboxymethylcellulose (CMC) concentration on its functional properties. The aim of the study was to design an innovative plant-based fermented beverage with added nutritional value that could serve as an alternative to fermented dairy products. Fermentation was realized under controlled conditions using the yogurt starter culture. The samples were evaluated for physicochemical, rheological, microbiological, and sensory properties during storage. The results demonstrated that CMC concentration had a significant impact on the rheological properties of the beverage, while the type of sweetener primarily influenced sensory acceptability and colour characteristics. All variants exhibited satisfactory microbiological quality and adequate viability of lactic acid bacteria. The highest-rated variant was the sample sweetened with chicory syrup and with 0.25% (w/v) CMC addition. The study confirmed the potential of fermented oat-based beverages as a promising functional food and provides a foundation for further research and development of modern fermented plant-based milk alternatives.

MODERN NUTRITION-FOCUSED CATERING SERVICES AND THEIR EFFECT ON HUMAN HEALTH- A CASE STUDY OF CHANGES IN METABOLIC AND BODY COMPOSITION PARAMETERS AND MICROBIOTA RESPONSES

Agnieszka Rudzka, Ondřej Patloka, Magdalena Płecha, Marek Zborowski, Tomasz Królikowski, Michał Oczkowski, ...

DOI: 10.11118/978-80-7701-100-6-0334

The aim of this experimental work (a case study) was to compare dietary changes between a standard (routine) diet and modern personalized diet provided by nutrition catering service (experimental) diet including possible effects on body composition and specific metabolic parameters related to human health. The experimental diet had a positive effect on the metabolic parameters and body composition of the participating volunteer, while no appreciable changes were noted in her fecal microbiota composition. Further research is required to assess the utility of the dietary catering in prevention of obesity and metabolic diseases.  

OBSAH ARZÉNU, KADMIA A OLOVA V SVALOVINE DANIELA ŠKVRNITÉHO (DAMA DAMA) Z VYBRANÝCH LOKALÍT SLOVENSKA STANOVENÝ METÓDOU ICP-MS

CONTENT OF ARSENIC, CADMIUM AND LEAD IN FALLOW DEER (DAMA DAMA) MUSCLE FROM SELECTED LOCATIONS IN SLOVAKIA DETERMINED BY ICP-MS

Ladislav Staruch, Ervín Ďurka, Miroslav Jůzl

DOI: 10.11118/978-80-7701-100-6-0337

Fallow deer (Dama dama) is an important game meat commodity and a relevant bioindicator of environmental contamination. This study quantified arsenic, cadmium and lead in fallow deer muscle from Slovakia using ICP-MS and provided a preliminary food safety interpretation. Muscle samples were microwave-digested
and analysed by ICP-MS with standard quality control procedures. All target elements were detected at low levels, and no exceedances were observed for cadmium and lead when compared against maximum levels commonly applied as a reference for meat. Overall, the results indicate a low contamination burden
in the analysed fallow deer muscle samples.

OBSAH ARZÉNU, KADMIA A OLOVA V SVALOVINE DIVIAKA LESNÉHO (SUS SCROFA) Z VYBRANÝCH LOKALÍT SLOVENSKA STANOVENÝ METÓDOU ICP-MS

CONTENT OF ARSENIC, CADMIUM AND LEAD IN WILD BOAR (SUS SCROFA) MUSCLE FROM SELECTED LOCATIONS IN SLOVAKIA DETERMINED BY ICP-MS

Ladislav Staruch, Ervín Ďurka, Miroslav Jůzl

DOI: 10.11118/978-80-7701-100-6-0344

Wild boar (Sus scrofa) is an important game meat commodity and a relevant bioindicator of environmental contamination. This study quantified arsenic, cadmium and lead in wild boar muscle from selected locations in Slovakia using ICP-MS and provided a preliminary food safety interpretation. Muscle samples were microwave-digested and analysed by ICP-MS with standard quality control procedures. All target elements were detected at low levels, and no exceedances were observed for cadmium and lead when compared against maximum levels commonly applied as a reference for meat. Overall, the results indicate a low contamination burden of the analysed wild boar muscle samples.

VLIV APLIKACE OCHRANNÉ KULTURY NA BAREVNÉ PARAMETRY FERMENTOVANÝCH MASNÝCH VÝROBKŮ

EFFECT OF PROTECTIVE CULTURE APPLICATION ON THE COLOUR PARAMETERS OF FERMENTED MEAT PRODUCTS

Stephanie Staškivová, Jan Slováček, Aneta Kocandová, Tereza Valachová, Natálie Kubelková, Andrea Roztočilová, ...

DOI: 10.11118/978-80-7701-100-6-0352

The aim of this study was to evaluate the effect of protective culture application on the colour parameters of fermented meat products. Two variants of a dry fermented sausage Poličan were produced: a control variant without protective culture and a variant containing a protective culture containing (Lactobacillus sakei, Staphylococcus carnosus, Staphylococcus carnosus ssp.). Colour was assessed using the L*, a* and b* parameters on the day of production, after completion of fermentation and drying, and after 21 days of storage. On the day of production, no statistically significant differences were observed in any of the evaluated colour parameters (p > 0.05). In the finished product, samples with protective culture showed higher lightness values L* (p < 0.05), while a* and b* values did not differ between variants. After 21 days of storage, samples with protective culture exhibited higher L* and b* values and lower a* values (p < 0.05). The results indicate that the effect of protective culture on the colour of fermented meat products becomes apparent only during ripening and storage.

THE EFFECT OF CASTRATION AND CASTRATION METHODS ON THE GROWTH PERFORMANCE, CARCASS AND MEAT QUALITY OF SOUTH AFRICAN BOER GOATS

Phillip E. Strydom, Joseph M. Boden, Jeannine Marais, Louw C. Hoffman, Johan H. G. van Zyl

DOI: 10.11118/978-80-7701-100-6-0359

The effect of immunocastration as an alternative method to physical castration, of South African (SA) Boer goats on growth performance, carcass and meat quality has not received much scientific attention and were investigated in this study. Boer goat males (between 3.5 and 4.5 months of age) were castrated using a Burdizzo emasculator (physical castration), Improvac® vaccine (immunocastration), while an intact group served as a control. The goats were fed a pelleted feedlot diet for 84 days and housed in individual pens. Intact goats gain weight faster and more efficiently and produced heavier carcasses than the two castrated groups. The meat of the two castrated groups had a lighter colour compared to meat intact males. A trained analytical sensory panel scored goat-like flavour of intact goats higher by only 2 units (100 point scale) than meat from castrated groups. No differences were noted between treatments for the meat texture attributes. If intact male and female animals can be separated in production system, intact Boer goats will perform better in feedlots without compromising meat quality.  

PODPORA DLOUHODOBÉHO KOJENÍ U STUDENTŮ A STUDENTEK LÉKAŘSKÉ FAKULTY MU

SUPPORT FOR LONG-TERM BREASTFEEDING AMONG STUDENTS OF THE FACULTY OF MEDICINE, MASARYK UNIVERSITY

Veronika Suchodolová, Magdaléna Výstupová

DOI: 10.11118/978-80-7701-100-6-0365

Breast milk is a natural part of the diet of infants and older children. Breast milk and breastfeeding are very beneficial even for children older than 24 months. These benefits include, for example, a reduced risk of developing overweight and obesity later in life, a strengthened immune system, and a positive effect on cognitive development. Breastfeeding is also beneficial for the mother and has a significant impact on public health overall. The term “long-term breastfeeding” does not have a uniform definition, and its social perception is often contradictory. Healthcare professionals play an important role in promoting breastfeeding, and their education and respect for the International Code of Marketing of Breast-milk Substitutes can influence mothers’ decisions about the duration of breastfeeding. This study compares the knowledge, attitudes, and behaviors of students before and after completing a course focused on promoting and protecting breastfeeding. The results for the study sample indicate an improvement in knowledge regarding the recommended duration of breastfeeding, the content of the International Code, and the benefits of breastfeeding. Students in higher grades exhibited more positive attitudes toward breastfeeding older children, including breastfeeding in public, and were more likely to recommend longer breastfeeding durations to mothers.

VLIV PE/PA VAKUOVÉHO BALENÍ NA LYOFILIZOVANÉ BOJOVÉ POTRAVINOVÉ DÁVKY SKLADOVANÉ PŘI 5, 25 A 40 °C

EFFECT OF PE/PA VACUUM PACKAGING ON FREEZE-DRIED COMBAT RATIONS STORED AT 5, 25 AND 40 °C

Martin Szotkowski, Jiří Malíšek, Markéta Pětová, Kristina Trenzová, Kateřina Křištofová

DOI: 10.11118/978-80-7701-100-6-0369

Ensuring long-term stability and safety of combat and emergency rations is essential for operational readiness and crisis response. This study evaluated the stability of freeze-dried meals intended for military use according to NATO Standard AMedP 1.11, with emphasis on the suitability of polyethylene/polyamide (PE/PA) vacuum packaging as a lightweight alternative to aluminium-based barrier materials. Five meal types were produced and freeze-dried: beef goulash, pork goulash, beef with egg barley, pork with egg barley, and chicken with egg barley. Portions were vacuum-sealed in PE/PA pouches and stored for 12 months at 5 °C, 25 °C, and 40 °C to simulate cold, ambient, and accelerated aging conditions. Physicochemical stability was monitored using water activity, moisture content, pH, and color parameters. Water activity remained below the critical threshold for microbial growth throughout storage, ranging approximately from 0.15 at 5 °C to 0.38 at 40 °C. Microbiological analyses confirmed the absence of pathogenic contamination across all meals and sampling points. Sensory evaluation showed that meals stored at 5 °C and 25 °C retained acceptable quality, while storage at 40 °C resulted in a significant decline in sensory attributes, particularly texture
and taste. High-temperature storage promoted oxidative deterioration, with increased rancidity most pronounced in goulash-type meals. The results demonstrate that freeze-drying combined with PE/PA vacuum packaging provides effective microbiological safety and satisfactory short-to-medium-term stability under temperate conditions. However, the moderate oxygen and moisture barrier properties of PE/PA may be insufficient to preserve sensory quality during prolonged storage at elevated temperatures. These findings highlight the importance of packaging selection and storage temperature control in the development and logistical deployment of stable, acceptable, and nutritionally reliable military rations.

INTEGRATED IDENTIFICATION AND CHARACTERIZATION OF WILD EDIBLE MUSHROOMS: FROM SAMPLES TO DATA

Ivan Širić, Ivica Kos, Tena Radočaj, Ivan Vnučec, Pankaj Kumar

DOI: 10.11118/978-80-7701-100-6-0377

Wild edible mushrooms represent an ecologically and nutritionally valuable group of organisms whose importance in food security, human health, and sustainable forest management is steadily increasing. Their safe and sustainable use requires accurate identification and comprehensive characterization, which often exceed the capabilities of traditional morphology-based methods due to pronounced phenotypic plasticity and cryptic species diversity. This review presents an integrated approach to the identification and characterization of wild edible mushrooms, combining morphological, molecular, biochemical, and ecological methods. Particular emphasis is placed on the research workflow from field sampling to data processing and interpretation, including DNA barcoding, biochemical profiling, analysis of soil–mushroom interactions, and health risk assessment related to heavy metal bioaccumulation. The review also highlights key research gaps in biodiversity-rich but understudied regions and discusses future directions for the sustainable utilization and domestication of wild mushroom species.

FERMENTOVANÉ MLÉČNÉ PRODUKTY, VÝZNAM A KONZUMACE – DOTAZNÍKOVÉ ŠETŘENÍ

FERMENTED DAIRY PRODUCTS, IMPORTANCE AND CONSUMPTION – QUESTIONNAIRE SURVEY

Lada Švecová, Eva Dadáková, Tereza Janů, Eva Baldíková, Itthanan Suttikhana, Eva Samková

DOI: 10.11118/978-80-7701-100-6-0384

Fermented dairy products have long been among the most popular products of the dairy industry. The questionnaire survey aimed to assess which factors influence the consumption and acceptability of fermented dairy products, especially yogurts. The survey involved 500 respondents (38% men, 61% women) with an average age of 36.4 ± 15.9 years. While men tended to prefer flavored yogurts (50%), women preferred plain yogurts (42%). However, one quarter of respondents stated that this factor does not influence their choice, and the same proportion reported that the form of the fruit in yogurts is not decisive. The most preferred flavors were strawberry, banana, and apricot, whereas apple, raspberry, and plum were the least popular. With regard to the health benefits of fermented dairy products, the finding that 67% of respondents consume yogurts daily or 2–3 times per week can be considered favorable.

PODPORA ROZHODOVÁNÍ PŘI VÝBĚRU POTRAVIN NA ZÁKLADĚ JEJICH HODNOCENÍ: NÁVRH KONSTRUKCE DIASKÓRE JAKO NÁSTROJE SITUAČNÍ NUTRIČNÍ EDUKACE U PREDIABETU A DIABETU 2. TYPU

FOOD CHOICE DECISION SUPPORT BASED ON FOOD RATING: A PROPOSED DIASCORE FRAMEWORK AS A TOOL FOR SITUATIONAL NUTRITION EDUCATION IN PREDIABETES AND TYPE 2 DIABETES

Helena Těšitelová, Veronika Blašková, Michal Dubský, Miroslav Jůzl, Adéla Kábelová, Petr Kouřil, ...

DOI: 10.11118/978-80-7701-100-6-0392

Lifestyle change is a basis of a non-pharmacological treatment of type 2 diabetes. However, long-term adherence remains challenging for most of the patients. As part of the development of the novel Jídelní plán (VX Systems, Czech Republic) digital platform, the “DiaScore” methodology is to be created - a composite score and visual decision aid for evaluating both foods and complex meals based on their glycaemic impact. Based on an initial scoping review and an analysis of existing food classification systems, we present the first design output of DiaScore and outline the subsequent steps for systematic evidence synthesis and pilot validation. The methodology integrates validated variables such as glycaemic index, fibre content, or the degree of food processing. A scoring algorithm will be designed and pilot-tested using both CGM (Continuous Glucose Monitoring) data and standardized meals. The aim is to facilitate patients’ food choices.

VYUŽITIE BIOPOLYMÉROV V TECHNOLÓGII BALENIA SYROV

THE USE OF BIOPOLYMERS IN CHEESE PACKAGING TECHNOLOGY

Jana Tkáčová, Adriana Pavelková

DOI: 10.11118/978-80-7701-100-6-0399

Edible packaging based on biopolymers have been increasingly used in recent years as a technology suitable for increasing the safety, quality and shelf life of cheeses. Biopolymers of proteins and polysaccharides are used to prepare edible packaging. Their use is often limited by mechanical properties. Therefore, ways of improving them are sought. Combinations of individual biopolymers are used. Research focuses mainly on available polymers such as alginate, pectin, chitosan, starch, as well as on the possibilities of their enrichment with bioactive substances and probiotic cultures, thereby achieving packaging with antimicrobial properties. The review article also discusses methods of extending the shelf life of cheeses, active
and bioactive coatings and their perspectives for further research in the field of sustainable food packaging.

ENHANCING THE VALUE OF CULLED SHEEP: MEAT QUALITY, AGING POTENTIAL, AND SUSTAINABLE PRODUCTION STRATEGIES

Ivan Vnučec, Ivica Kos, Ivan Širić

DOI: 10.11118/978-80-7701-100-6-0408

Culled sheep contribute significantly to sheep meat supply in several production systems, yet their meat is often undervalued and poorly utilised due to unfavourable quality traits. Compared with lamb, meat from adult sheep is characterised by increased toughness, darker colour, higher fat content, and more intense age-related flavour, which negatively affect consumer acceptance. This review examines the main factors influencing the quality of meat from culled sheep, with particular emphasis on post-mortem aging as a strategy to improve eating quality. Current evidence indicates that aging can enhance tenderness and modify sensory attributes, with dry aging showing potential for developing distinctive flavour profiles suitable for premium product concepts. The outcomes of aging are influenced by animal characteristics, processing conditions, and aging duration. Beyond technological improvements, successful utilisation of culled sheep meat depends on appropriate product differentiation and market positioning. Improved valorisation of this resource may reduce waste, increase production efficiency, and contribute to the sustainability of sheep production systems.

NABÍDKA A POROVNÁNÍ KOMERČNĚ DOSTUPNÝCH PROTEINOVÝCH PŘÍPRAVKŮ NA ČESKÉM TRHU UŽÍVANÝCH JAKO DOPLŇKY SPORTOVNÍ VÝŽIVY

MARKET AVAILABILITY AND COMPARISON OF COMMERCIALLY AVAILABLE PROTEIN SUPPLEMENTS USED AS SPORTS NUTRITION ON THE CZECH MARKET

Milan Vývoda, Milena Matejovičová, Tomáš Komprda

DOI: 10.11118/978-80-7701-100-6-0414

The aim of this study is to clearly structure the range of protein supplements available on the Czech market and to provide a user-friendly framework for orientation in their selection within the context of sports nutrition. Based on a comparison of protein source, degree of technological processing, and nutritional composition, three basic product groups were identified: whey protein concentrates as the most widespread and universally applicable segment, specialized whey protein isolates and hydrolysates intended for specific supplementation goals, and plant-based protein supplements representing an alternative for vegans and individuals with intolerance to milk proteins. The results indicate that differences between individual products do not lie solely in the declared protein content, but primarily in their quality, biological availability, and suitability for specific target groups.

CIRCULAR FOODSHIFT FRAMEWORK FOR THE BALTIC COUNTRIES

Gun Wirtanen, Miikka Jokinen, Kirta Nieminen, Ilkka Latomäki

DOI: 10.11118/978-80-7701-100-6-0419

The main objective of developing the framework for circular food systems was to identify the opportunities and obstacles in the green transition. The aim was also to understand the local food system (LFS) in some selected Baltic areas, e.g., in Vilnius, Latgale, and Tartu, and to identify aspects to be implemented in a framework for circular food systems. It should be noted that several regional municipalities in the selected Baltic areas have prioritised sustainability in their long-term strategies for food processing. However, limited local experience and resources pose challenges to promoting circular food systems, particularly when the knowledge and cross-sector cooperation are insufficient. Time and resources are needed in advancing circular food systems in these regions. Gladly, the results indicated that some stakeholders have already made changes in some processes. However, they need more support, e.g., training and cooperation, from local authorities to effectively improve their processes. The Circular FoodShift Framework will be used as a model in developing their processes.

JAK USPĚT V KRÁTKÉM POTRAVINOVÉM ŘETĚZCI? PONAUČENÍ Z FAREM V ČESKÉ REPUBLICE, POLSKU A NA SLOVENSKU

HOW TO SUCCEED IN SHORT FOOD SUPPLY CHAINS: LESSONS LEARNED FROM FARMS IN CZECHIA, POLAND, AND SLOVAKIA

Ivo Zdráhal, Eliška Svobodová, Daniel Falta, Sebastian Stępień, Michał Borychowski, Patrik Rovný, ...

DOI: 10.11118/978-80-7701-100-6-0424

The decline in the number of farms is driven by market pressures within globalised value chains, in which producers often occupy vulnerable positions. A promising solution appears to be increasing the proximity between the producer and the consumer. This article aims to identify the key success factors for farmers implementing short food supply chain strategies. The research is based on a comparative analysis of case studies from three farms in Czechia, Poland, and Slovakia, guided by the Short Food Supply Chain theory, Alternative Food Network theory and Business Model Canvas methodological framework. The results suggest that integration into short food supply chains is not merely an emergency measure but a strategic choice that requires a shift from a traditional commodity focus among farmers toward a value-oriented business model. For the analysed farms, the critical steps leading to the success of the business model appear to be differentiation and uniqueness, strategic control of the value chain, and (beyond the reduction of intermediaries between the farmer and the customer) also the reduction of informational (value-based) and geographical proximity, as well as the diversification and flexibility of distribution channels. Ultimately, this creates the potential to strengthen producers' socio-economic stability and contributes to the development of regional food systems.

MIKROBIÁLNA KONTAMINÁCIA LAHÔDKARSKÝCH VÝROBKOV Z PREDAJNÝCH PULTOV V OBCHODOCH

MICROBIAL CONTAMINATION OF DELICATESSEN PRODUCTS FROM STORE COUNTERS

Lucia Zeleňáková, Martina Fikselová, Simona Kunová

DOI: 10.11118/978-80-7701-100-6-0434

The aim of this study was to evaluate the microbiological safety and selected physicochemical parameters of delicatessen salads collected from retail display counters of a commercial chain in their fresh state and after 24 hours of storage at 2 °C. The analyses focused on the dynamics of microbial contamination and changes in physicochemical properties (pH and salt content) of 13 types of delicatessen salads. The highest TVC levels were detected in fresh samples of norwegian salad (3.38 log CFU·g^-¹) and devil’s salad (3.37 log CFU·g^-¹), while the lowest values were observed in dutch salad (1.91 log CFU·g^-¹). However, storage of delicatessen salads did not have a statistically significant effect on the increase in TVC (p > 0.05). Coliform bacteria were found in only one sample, with no exceedance of the limit set by the regulation. Microscopic filamentous fungi and yeasts were detected in low concentrations (<4.10¹ CFU·g^-¹). pH  remained  stable  during the observation. Two  samples (mexican and bandit salad) exceeded  the maximum allowable  salt content (18 000 mg·kg⁻¹).  

BEHIND THE LABEL - CHEMICAL AND BIOACTIVE CHARACTERIZATION OF WHITE BUTTON AND OYSTER MUSHROOMS FROM RETAIL SOURCE

Jana Šic Žlabur, Ivan Širić, Ivica Kos, Sanja Radman

DOI: 10.11118/978-80-7701-100-6-0441

This study aimed to comparatively analyze the chemical composition and antioxidant capacity of white button mushrooms (Agaricus bisporus) and oyster mushrooms (Pleurotus ostreatus) from the Croatian market. The two species differed significantly in total titratable acidity, with oyster mushrooms showing slightly higher values (0.147%), while dry matter content (average 8.61%) and pH (5.2) did not differ significantly. Significant differences were observed in ascorbic acid content, with oyster mushrooms (11.60 mg·100 g⁻¹ fresh weight) containing significantly more than white button mushrooms. In contrast, white button mushrooms exhibited significantly higher total phenolic content (91.85 mg GAE·100 g⁻¹ fresh weight) and non-flavonoid phenols (35.28 mg GAE·100 g⁻¹ fresh weight), whereas total flavonoid content was higher in oyster mushrooms (61.31 mg GAE·100 g⁻¹ fresh weight). Antioxidant capacity was assessed using ABTS and FRAP assays. FRAP measurements indicated significantly higher antioxidant capacity in white button mushrooms, whereas no significant differences were observed with the ABTS assay. Overall, these results highlight species-specific differences in the chemical composition and bioactive properties of white button and oyster mushrooms, providing valuable information regarding their nutritional and functional characteristics.