Potravinarstvo Slovak Journal of Food Sciences
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Development and shelf-life assessment of soft-drink with honey
Get PDFThis scientific work describes research that aims to determine the physicochemical parameters of homogenized honey and its safety indicators based on the determination of toxic metals and radionuclides. A series of experimental studies were conducted to develop and study recipes for honey water based on different types of honey collected in the Lviv region of Ukraine, namely acacia, buckwheat, sunflower, coriander, goldenrod, linden, and weeds. According to the results of experiments, it was found that the studied honey meets all the requirements presented in the standard for natural honey. And the results obtained to determine the dry matter content and pH allowed to blend different types of honey and get honey drinks, which will expand the range of non-carbonated products, which is very popular, especially in summer, and drink this drink during the year. To prolong the shelf life of honey drinks, it is recommended to add citric acid in an amount of 1% by weight of the drink and sodium benzoate as a preservative in an amount of 0.1%. The quality of the obtained honey water samples was assessed using organoleptic evaluation and physicochemical parameters. The resulting beverages have good organoleptic characteristics and can be offered for products in the industry
The aromachology and possibilities of its application in a selected business entity
Get PDFAromachology studies the influence of odours on human behaviour and examines the relationship between feelings and emotions. The submitted paper deals with implementing a new marketing communication tool into practice and the possibilities of its use. Our research deals with the use of the human senses in marketing, where we take a closer look at the sense of smell because it has an important position in the human mind and life. It can awaken our memories and create emotions and improve the mood and often unconsciously influence consumer behaviour. The paper is divided into two parts. The first one aims at the theoretical introduction devoted to basic concepts such as aromachology and aroma marketing. This knowledge was subsequently applied directly to the surveyed company in the results part. The research subject is the influence of aromas on the emotional side of consumer behaviour which is influenced by all stimuli around us. Based on the research, we identified the most suitable aroma category that the company could use in the future. We have developed proposals and recommendations that could help increase awareness of a new product in the company's portfolio through unconscious communication at the point of sale, which will bring the gradual implementation of this marketing tool into practice. Two questionnaires were used – the first one aimed to gain basic information about consumers and their consumer behaviour. The second one was realized as a blind review of selected aromas using facial biometrics. Based on both surveys, we can conclude that introducing a specific aroma in the company certainly could influence the sale of a new product, a chocolate cake
The study of "muscle eye" in bulls of Ukrainian black-spotted dairy-meat breed as a factor in improving the properties of meat products
Get PDFThe impact of age, live weight, and growth rate of the bulls of Ukrainian breeds on the area of “muscle eye” (cross-section of m. longissimus dorsi when the carcass is divided into front and rear between the 12th and 13th ribs) was studied. The correlation between the size of the “muscle eye” and the carcass's characteristics and the meat's qualitative indicators was also determined. The research was conducted on the bulls of Ukrainian black-and-white dairy (UBWDB) and Ukrainian meat (UMB) breeds. Living animals “muscle eye” area was determined with the ultrasonic analyser Emperor 860, after slaughter. It was found that UMB bulls have the area of “muscle eye” twice as big as their UBWDB peers. The “muscle eye” area increases when growing the cattle to 400 – 450 kg. In the future, it will be practically independent of the age and weight of the animals and remains stable. An increase in the average daily gains within the breed leads to an increase in the “muscle eye” area. The area of “muscle eye” has a weak negative connection (r = -0.193) with meat tenderness and dry matter content (r = -0.345) and a positive one with slaughter weight (r = 0.614) and slaughter yield (r = 0.653). Of the three parameters (length, depth, and area) of “muscle eye”, the greatest impact on the technological properties of meat has depth. Its increase has a negative connection with meat tenderness (r = -0.810) and moisture (r = -0.474), but it has a positive impact on the moisture retention capacity (r = 0.338) and weight of weighed portion after heat treatment. The obtained results can be used to clarify the optimal growing parameters of the bulls of Ukrainian black-and-white dairy and meat breeds for meat and determine the optimal age and live weight of the cattle slaughter
The production of the innovative craft cheese "Anchan"
Get PDFThe analysis of regional raw materials for producing craft cheese "Anchan" and studies of raw milk for its physical and chemical properties and technological indicators. Milk samples were pasteurized in the laboratory at a temperature of 80 °C for 10 seconds. Anchan was added to the milk for colour. Next, the milk before coagulation was heated in a pasteurization boiler by heating with saturated steam 36 – 38 °C. The enzyme 4 mL per 100 kg of milk and 4 mL of black cornflower extract was added to the prepared milk to improve milk coagulation and the formation of a dense cheese clot. Strains of probiotic cultures were selected for Anchan. The composition of the main complex yeast of mesophilic lactococci acid and aroma-forming cultures, namely Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. Lactococcus lactis subsp. diacetilactis, Leuconostoc lactis. As an additional leaven used thermophilic lactic acid sticks of the species Lactobacillus acidophilus (incoherent race to obtain a new taste of craft cheese. Using these ingredients reduced fermentation time by 8 – 10 minutes. Closing the skin of the cheese by watering the cheese heats with hot water (50 – 55 °C). Marking, packaging, transportation and storage were carried out per the craft product's specifications for the craft producer. The following criteria were used for optimizing the technological process of Anchan cheese production: temperature treatment of milk, amount of added water for whey deoxidation and amount of salt in cheese. as a result of previous research
The effect of transportation and pre-slaughter detention on quality of pig meat
Get PDF This research aimed to determine the influence of stress of various etiologies in pigs caused by transportation and pre-slaughter conditions on meat quality. For this purpose, pigs were divided into 11 groups within two meat processing enterprises, depending on the duration of transportation (short, long without breaks and long with breaks) and the conditions of keeping animals before slaughter. Also, within the two groups were created two subgroups with pigs of different breeds. A total of 156 pigs were studied. Blood was collected from all pigs to determine cortisol and lactate levels, and a sample of meat from the longest back muscle. The pH of the meat was determined at different stages of its maturation, and the weight loss of the sample was determined. As a result of the research, it was found that the highest quality pork was obtained from pigs that experienced lower levels of stress before slaughter. Keeping pigs for 10 – 14 hours before slaughter without access to water and food resulted in higher stress levels, which were probably expressed in higher blood concentrations of cortisol and lactate. Pigs’ access to food and water during pre-slaughter retention allows for high-quality meat by reducing the influence of stress. Pigs’ access to water before pre-slaughter does not affect the stress level but positively affects the loss of meat weight during maturation. The higher the concentration of lactate in pigs’ blood, the faster the pH of the meat decreases after slaughter, which negatively affects its quality and moisture retention. If there is a long-term transport of pigs, there is no rest stop that can significantly reduce stress levels in pigs. Duration of transportation of pigs does not correlate with stress levels, as the conditions before slaughter content
Milk and diary products – summary of European legislation, hygiene manuals, ISO standards and Codex Alimentarius standards
Get PDFEuropean Union legislation laying down rules for the dairy sector. The legislation defines the conditions under which milk and milk products intended for human consumption can be imported into the EU. Milk and milk products must come only from third countries that appear on the list of authorized countries. Establishments, where milk and milk products are produced, must be approved for export. The TRACES system is used on imports and the consignment must be accompanied by a certificate. This system ensures product traceability and prevents the introduction of diseases. An important role is delegated to the designated border control posts (BCPs) where the appropriate customs and veterinary inspections are performed by government institutions of the country. The European Union has adopted legislation to ensure the safety of food placed on the market in EU member countries. This legislation sets general hygienic requirements for food production based on the good manufacturing practice and the HACCP system. The criteria for microorganisms, chemicals, and applicable food additives are set. Also, the legislation contains requirements for product labeling. Part of the legislation concerns the common organization of the market in milk and milk products. These regulations contain rules for direct payments, subsidies, define the school milk system, etc. Specific legislation creates rules for organic bio food production, for production and labeling of products with the Protected Geographical Indication, Protected Designation of Origin, and Traditional Specialty Guaranteed. There is also legislation that defines the labeling of products intended for specific populations, e.g. gluten-free foods, lactose-free foods, etc. Areas not regulated by the legislation include the labeling of products with certification marks designed to highlight the suitability of food for religious purposes or quality certification
Characteristics of protein, lipid, and carbohydrate metabolism of fish of the Kremenchuk Reservoir in the prespawning period
Get PDFThe paper presents the results of scientific research aimed at studying the peculiarities of metabolism in the body of seven species of mature fish in the Kremenchuk reservoir in the pre-spawning period under ecological conditions that differ from existing ones according to the Dnipro Reservoir Rules of Operation. Somewhat increased levels of total protein accumulation were found during this period in the muscles of zander, perch, and gibel carp. More statistically significant differences between the content of total protein in the liver and muscles were found in other fish species, in particular in roach it was 51.2%, in bream – 57.8%, in European flounder, and zope – 40.6%.
Slightly elevated total lipids were found in the muscles of these fish. Thus, in the muscles of silver bream, it was 12.07 mg/g of raw weight, and in the muscles of gibel carp – 18.5 mg/g, while in the muscles of all other studied species of fish, this figure was in the range of 6.7 to 8.71 mg/g of raw weight. The glycogen content in the muscles of different objects of the Kremenchuk reservoir in the pre-spawning period was different. Its highest content was found in the gibel carp muscle, which reached 74 mg/g of raw weight. Significantly lower (2.7 times) was the level of glycogen accumulation in zander muscles and 3.2 times – in roach muscles. In the muscles of bream, European perch and silver bream found close, relatively low levels of glycogen, which was in the range of 10 – 13 mg/g of raw mass, and the lowest level of its accumulation was recorded in the muscles of the zope (only 4.9 mg/g). The glycogen content of the liver of all studied fish species significantly exceeded that recorded in their muscles
A fish market survey using a novel PCR-sequencing-based protocols for the identification of commercial significant fish species
Get PDFThis study developed a simple, specific, and affordable PCR-sequencing-COI gene-based protocol for the simultaneous identification of some important commercial fish species: Merluccius merluccius, Lates niloticus, Gadus morhua, Ruvettus pretiosus, Pangasianodon hypophthalmus, Epinephelus spp. For this study, a local market survey on fish was carried out to evaluate the application of labelling laws and to detect fraudulent actions using the developed PCR protocols. Ten specimens of each fish species of interest were obtained from wholesale fishery plants and were utilized for the protocol development. DNA was extracted from the individual samples and quantified. DNA isolates were subjected to end-point PCR and the PCR products were sequenced. For the identification of fish species, novel species-specific primers were developed by the program "Primer Express 3.0" and by the software “Primer-BLAST” to amplify fragments of 200 bp, 250 bp, 300 and 562 bp, 350 bp, 400 bp and 522 bp within the COI gene for M. merluccius, L. niloticus, G. morhua, R. pretiosus, P. hypophthalmus, Epinephelus spp., respectively. Single PCR was performed using DNA isolates and developed primers for each fish species of interest. After sequencing, the isolates were compared with the selected sequences of the COI gene and showed a similarity ranging from 99 to 100%. Among 43 samples obtained for the survey, 19 (44.2%) were mislabelled, with 18 (41.9%) mislabelled samples from local fisheries and fish marketplaces and 1 (2.32%) from hypermarket stores. Among fish samples purchased at local fisheries and fish marketplaces, fraudulent actions were observed more frequently in fish slices (100%) than fish fillets (65%). Regarding fish fillets, out of four samples labelled as grouper, three were L. niloticus and one P. hypophthalmus. Two fillets marketed as cod were substituted with L. niloticus. Five samples labelled as “fillet” and two samples labelled as “perch” were identified as P. hypophthalmus. Regarding fish slices, all samples marketed as grouper (E. marginatus) were slices of R. pretiosus. The single case of mislabelling detected from fishery products purchased at hypermarket stores was a sample of “Spinycheek grouper” (Epinephelus diacanthus) that was indicated on label as “Grouper” (Epinephelus marginatus). In summary, our work highlights the need for continuous surveillance of the commercialization of fishery products, to reduce the number of fraud cases that happen in the market. Furthermore, our protocols based on PCR techniques could be useful for quality control of fresh finfish and to strengthen controls on the most frequent fraudulent actions of marketed fishery products
The use of vapor condensation cavitation to increase the activity of milk of lime in sugar beet production
Get PDFThe paper presents research on increasing the activity of milk of lime in beet sugar production using vapor condensation cavitation. The work aimed to develop a rational way of activating milk of lime using the effects of vapor condensation cavitation and its hardware design, substantiating the optimal values of the process parameters. It was established that to increase the activity of milk of lime at a steam potential of 0.18 MPa, an optimal consumption of water vapor using vapor condensation cavitation is required, which is 1 .75 – 2.0% to the weight of the suspension. This is ensured by the action of the combined CaO particles with the bulk of the steam, due to which the Their additional solution is due to the t-plot, which occurs through the boundary layer from the bubbles. As a result, a pre-saturated, water-lime suspension is created, in which the It is the number of dissolved calcium ions. It has been proven that the water vapour-treated suspension is 1.5 times lower It expands and has a volume of sediment of the solid phase in the medium that is 10% larger than that of processed suspension. Such a study is indirect evidence of the increase in the dispersal of these systems after Her husband's work. By increasing the activity of milk of lime, it is possible to increase the effect of cleaning juices at various stages of the technological process and reduce the consumption of limestone for the production of granulated sugar
Investigation of the chemical composition and physicochemical properties of Chlorella vulgaris biomass treated with pulsed discharges technology for potential use in the food industry
Get PDFThe use of chlorella as a dietary supplement has great prospects. Nevertheless, the processing of chlorella is associated with certain difficulties that limit its use on an industrial scale. Problems with the processing are primarily related to the thick and strong cell wall of chlorella (50-100 nm), which is poorly digested by most vertebrate species due to its complex multilayer structure. Our experiments have shown that discharge pulse treatment contributes to the destruction of the strong cell wall of chlorella. The results of atomic force microscopy and the determination of the antioxidant activity of the suspension confirm this. A study of the chemical composition of dried chlorella biomass showed a content of 56.8% protein and 12.6% fat, which causes a high nutritional value of chlorella. The study of the physicochemical properties of the prepared chlorella preparation showed pronounced hydrophilicity of proteins. Observation of gels with different contents of chlorella preparation, formed during heating and subsequent cooling and stored for seven days at +8 °C, showed that the gels do not emit a synergistic liquid. Total gels based on the chlorella preparation are characterized by high stability. Based on the results obtained, we concluded that the preparation based on disintegrated chlorella has a high potential for functional and technological application in food technologie