Potravinarstvo Slovak Journal of Food Sciences
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A flour composite mixture for gluten-free confectionery
Full text linkThe article is devoted to the development of a recipe for a gluten-free flour composite mixture based on buckwheat, rice, and corn flours for the preparation of confectionery products, as well as the enhancement of its nutritional value using locally produced flaxseed and chickpea flours. For the production of gluten-free sugar cookies, two types of gluten-free flour composite mixture have been developed: a) rice, buckwheat, and flaxseed flour and b) rice, corn, and chickpea flour. The optimal flour ratio is 40:30:30. The physic-chemical and organoleptic indicators of gluten-free sugar cookies obtained using the gluten-free flour composite mixture align with the indicators specified in the standard. The developed gluten-free composite flour mixture is characterized by a fairly high satisfaction level with the balanced nutrition formula regarding basic nutrients. The levels of protein, carbohydrate, and fat satisfaction increased by 64, 37, and 118%, respectively, with the addition of flax to the rice and buckwheat mixture. Adding chickpeas to the rice and corn mixture increased protein and fat satisfaction by 35.5 and 27%, respectively, while carbohydrates remained almost unchanged
Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives
Full text linkIn food processing, enzymatic hydrolysis has become a revolutionary biotechnological instrument that provides consistency and sustainability that are unmatched by traditional techniques. This work thoroughly analyzes current developments in enzymatic hydrolysis and examines its uses in various food processing contexts. The biotechnological aspects—such as substrate specificity, enzyme engineering, and sustainable process optimization—are the main focus. The historical background and development of enzymatic hydrolysis in food processing are explored at the study's outset, highlighting the process's transformation from a specialized use to a critical component of contemporary biotechnological food production. A thorough literature review underscores the specificity of enzymes in dissolving various dietary components, offering insights into the biotechnological nuances controlling substrate-enzyme interactions. A careful examination of the many enzymes used in enzymatic hydrolysis and a full assessment of their uses and specificities are provided. Enzymatic hydrolysis selection criteria are outlined, taking regulatory compliance, thermostability, pH sensitivity, and substrate specificity into account. The integration of enzymatic hydrolysis into workflows for food processing is also covered, focusing on compatibility with current infrastructure and processing parameters. The case studies that demonstrate the effective use of enzymatic hydrolysis in various food production situations are the core of the research. These examples illustrate the adaptability and effectiveness of enzymatic processes in improving food quality, from developing gluten-free products to optimizing fermentation in baked goods. In its futuristic conclusion, the article imagines how enzymatic hydrolysis will continue to influence food processing in the years to come. The biotechnological viewpoint strongly emphasizes current research directions, such as integrating enzymatic processes into sustainable food production techniques and engineering enzymes for increased specificity. This biotechnological investigation highlights how enzymatic hydrolysis may completely change the food processing industry by providing accuracy, sustainability, and creativity in pursuing wholesome, nutrient-dense, and aesthetically pleasing food items
Spectroscopic assessment and quantitative analysis of the trace element composition of vegetable additives to meat products
Full text linkIn this scientific work, using the method of laser-induced breakdown spectroscopy (LIBS), the spectra of beef samples and impurities in meat products, namely, banana, pineapple, kiwi, bergamot, poria coconut, Chinese angelica, chicken blood vine, were measured by using developed experimental devices. The purpose of the research was to evaluate the qualitative characteristics of additives to meat semi-finished products for the potential formation of the desired properties of the products due to the analysis of the received spectrograms of trace elements of the samples when applying the LIBS method, quantitative analysis for processing the received information. The determined values of the electron temperature of the plasma, the electron density of the used raw material samples, and the assessment of the local heat balance were used as evaluation criteria. When processing the obtained data, the characteristics of the laser-induced plasma surface of the presented samples were analyzed; the electron temperature and electron density were determined, and a quantitative analysis of trace elements was carried out. LIBS technology allows rapid real-time monitoring and qualitative analysis of trace elements online and over long distances. During the research, it turned out that quantitative analysis requires further study and optimisation of experimental conditions, such as pre-treatment of samples. These conditions optimise defocusing, double laser pulse, and sample temperature, which increases the signal/noise ratio of all spectral lines. The combination of fluorescence spectroscopy and Raman technology enables higher detection sensitivity and better molecule control, creating a quantitative analysis method model that can reduce matrix effects and overcome the self-absorption effect. Among the difficulties of using LIBS technology, several elements can be noted online simultaneously, compared to Raman. The combination of spectroscopy and fluorescence spectroscopy can obtain more comprehensive information about the composition of materials, which can become a potential platform for monitoring trace elements in food products
Improving meat quality and safety: innovative strategies
Full text linkEnsuring meat products' quality and safety is paramount in today's food industry. This extended abstract delves into innovative strategies to enhance meat quality and safety throughout the production, processing, and distribution stages. The paper explores various cutting-edge approaches, technologies, and regulatory frameworks to mitigate risks and improve consumer confidence in meat products. The discussion begins with examining advancements in meat processing techniques, such as high-pressure processing (HPP), modified atmosphere packaging (MAP), and irradiation. These techniques are instrumental in reducing microbial contamination, extending shelf life, and preserving the nutritional integrity of meat products. Furthermore, the paper explores emerging technologies like nanotechnology and blockchain, which offer novel solutions for enhancing traceability, transparency, and accountability in the meat supply chain. Much of the paper discusses the role of quality control measures in ensuring meat safety and compliance with food safety regulations. From carcass inspection and microbiological testing to chemical residue analysis and packaging standards, rigorous quality control protocols are essential for identifying and mitigating potential hazards at every stage of meat production. Moreover, the paper highlights the importance of animal husbandry practices, feed management, and genetics in influencing meat quality attributes such as flavour, texture, and tenderness. Producers can enhance meat products' overall quality and palatability by implementing improved animal husbandry practices, optimizing feed formulations, and selectively breeding animals for desirable traits. In addition to technological advancements and quality control measures, the paper emphasizes the need for regulatory compliance and government oversight to uphold food safety standards. Ensuring adherence to regulations such as Hazard Analysis and Critical Control Points (HACCP) and implementing comprehensive food safety management systems are essential for safeguarding public health and consumer trust. In conclusion, this extended abstract provides a comprehensive overview of innovative strategies for improving meat quality and safety in the food industry. By embracing advancements in processing techniques, leveraging new technologies, implementing stringent quality control measures, and adhering to regulatory requirements, stakeholders can enhance the safety, integrity, and consumer perception of meat products in the marketplace
Evaluation of beef carcass quality using the muscle eye area M. longissimus dorsi
Full text linkIn Japan, Korea, the USA, and Australia, the area of the “muscle eye” (cross-section of the M. longissimus dorsi during the division of the half-carcass between the 12th and 13th rib into the front and rear parts) is used to assess the quality of cattle carcasses. The correlation between this feature and the slaughter and quality characteristics of carcasses in 20-22-month-old crossbred bulls (Ukrainian Black-and-White Dairy × Holstein) has been studied. The area of the “muscle eye” in bulls was determined before slaughter by an ultrasound analyzer Emperor 860. After slaughter, it was calculated by the length and depth of the "muscle eye". The colour of muscle and adipose tissue, carcass conformation, development, and subcutaneous fat thickness have been examined. The correlation between the size of the "muscle eye" and carcasses' quantitative and qualitative characteristics has been determined. The area of the "muscle eye" has a positive relationship (r = 0.612; p >0.999) with live weight after fasting, carcass weight (r = 0.598; p >0.999), flesh weight (r = 0.498; p >0.99), including the highest (r = 0.745; p >0.999), and first grade (r = 0.662; p >0.99), the amount of adipose tissue (r = 0.491; p >0.99) and tendons and ligaments (r = 0.435; p >0.99). With its increase, there is a tendency to an inverse relationship with the content of second-grade flesh in the carcass (r = 0.303), carcass conformation (r = 0.147), fat-irrigation thickness (r = 0.125), and marbling (r = 0.340). The area of the "muscle eye" is inversely correlated with the development of subcutaneous fat (r = -0.389; p >0.95) and the saturated colour of muscle tissue (r = -0.309). The correlation coefficients between the area of the "muscle eye" determined by ultrasound and quantitative and qualitative characteristics of carcasses are significantly higher than those obtained by post-slaughter calculation of the area of the muscle eye by measuring the length and depth. The data's practical significance is obtaining knowledge that allows beef to be sorted based on the correlation between the muscle eye area and the quality of carcasses and beef
Analysis of the hard rennet cheese microbiota at different stages of the technological process
Full text linkThe purpose of the research was microbiological screening using MALDI-TOF technology starting from bulk raw milk to the finished dairy product and analyzing microorganisms that were being detected during the technological process of production of Ukrainskyi hard rennet cheese and which were clinically significant for human and animal health. Methods. Microbial detection was performed by accumulation and inoculation using the sector inoculation method on differential media for aerobic and anaerobic microorganisms with further MALDI-TOF identification. Sampling was carried out at 7 stages of cheese production: starting from bulk raw milk to bactofugation, after bactofugation to a mixture normalized in fat content, a pasteurized mixture, a mixture prepared for coagulation, cheese after pressing, and cheese after maturation. Microflora studies were repeated three times, with 405 samples examined. Microbiological studies of Ukrainskyi hard rennet cheese using Maldi TOF technology starting from raw materials to finished dairy products showed the presence of microorganisms at all stages of production – from bulk milk to the finished product. During the entire period of experiments, 43 species of various microorganisms have been isolated and identified. However, the number and individual types of microorganisms differed at different stages of production. Some microorganisms that have been isolated in raw milk are also found in the final product, such as Acinetobacter baumannii and Escherichia coli. In total, 18 types of microorganisms have been isolated and identified in the final product – hard rennet cheese, including Acinetobacter baumannii, Klebsiella pneumoniae, and Escherichia coli, which are of particular concern in the context of safe consumption of this cheese
Influence of starter cultures of lactic acid bacteria on microbiological parameters and shelf life of sausages
Full text linkThe main spoilage microorganisms of the vacuum-packaged sausages on the first day of chilled storage are the bacteria of the following families: Enterobacteriaceae (Raoultella planticola, Raoultella ornithinolytica, and Citrobacter freundii), Morganellaceae (Morganella morganii) and Staphylococcaceae (Macrococcus caseolyticus), and at the end of the shelf life (on the twenty-first day) - Enterobacteriaceae (Proteus mirabilis, Moellerella wisconsensis and Serratia liquefaciens). An appearance of cloudy juice, surface slime and delamination of the vacuum packaging characterises the sausage spoilage. QMAFAnM in the sausages was increased by 1.09 lg CFU/g and 1.53 lg CFU/g on the first day of storage, by 1.18 lg CFU/g and 1.54 lg CFU/g on the twelfth day, by 0.92 lg CFU/g and 1.96 lg CFU/g on the eighteenth day, respectively, compared to the control sample, because “Vienna sausages with chicken fillet” were treated with starter culture SafePro BLC-48 (Lactobacillus curvatus) or the mixture of starter cultures SafePro BLC-48 (Lactobacillus curvatus) + Bactoferm Rubis (Lactococcus lactis subsp. Lactis) before vacuum packaging. Because the sausages were treated with the mixture of starter cultures SafePro BLC-48 + Bactoferm Rubis, the lactic-acid microorganisms were increased by 0.63 lg CFU/g and 0.53 lg CFU/g on the twenty-fifth and thirtieth days, respectively, compared to the sausages that were treated with SafePro BLC-48. During the entire shelf life, no pathogenic and opportunistic pathogenic bacteria, in particular S. aureus, L. monocytogenes, Salmonella spp., E. coli, coliform bacteria, as well as yeast and mold, were detected in the sausages under all treatment options. The use of starter culture SafePro BLC-48 (Lactobacillus curvatus) or the mixture of starter cultures SafePro BLC-48 (Lactobacillus curvatus) + Bactoferm Rubis (Lactococcus lactis subsp. Lactis) increases the shelf life of the vacuum-packaged sausages if they are kept in a refrigerator for up to 30 days, which is 12 days longer than their shelf life without treatment. The sausage treatment with the mixed starter cultures of the lactic-acid microorganisms may be promising if the development of the aerobic spoilage bacteria is confirmed
The effect of yeast autolysis on the composition of wine
Full text linkThe experiment aims to monitor the amino acid content, total polyphenolic components, and antioxidant activity values of wines that have matured on yeast and non-yeast sludge. The grape varieties used in the experiment, which lasted 300 days, were (Vitis vinifera L.) Chardonnay, Riesling rhinestone, and Veltliner green. During this time, both the measured parameters and the characteristics of the wine gradually changed. The total amount of amino acids in the wines aged on yeast sludge was more than 200% greater than that found in wines aged without yeast sludge. A 30% decrease in the total polyphenolic component content was noted for wines produced with yeast lees. The antioxidant activity levels correlated with the total polyphenol content, with the levels in wines made with yeast lees on average 13% lower. The experiment showed that wines produced by these different methods have different mutagenic characteristics. Sensory analysis of the wines demonstrated that wines matured on yeast sludge have better organoleptic properties. These wines were sturdier, fuller, and more harmonious than wines aged without a yeast sludge
The importance of camel milk and its dairy products – a review
Full text linkCamel milk and dairy products based on camel milk are consumed by people in various countries, particularly Asia and Africa. Traditionally, products based on camel milk products have been an essential source of protein for people living in arid countries of the world. Here, we have discussed the chemical composition of camel milk and the technological features and limitations in the production of dairy products from camel milk. Moreover, different species or strains of LAB such as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, Enterococcus faecium, Streptococcus thermophilus, Weissella confusa were detected as the prevalent bacteria in camel milk and camel milk products. Although camel milk has been subjected to numerous studies, technical analyses on an industrial scale remain scarce, especially for processed camel milk products. Further comprehensive research is needed to improve the quality of camel milk dairy products so that they can compete with milk from other livestock
Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution
Full text linkThis thorough analysis traverses the ever-changing terrain of meat processing, revealing a story intertwined with technological innovations, environmentally friendly methods, and the revolutionary rise of cultured meat production. The amalgamation of sustainable polymers, sophisticated composite coatings, and potent antioxidant agents strikingly demonstrates the sector's dedication to novelty and ecological accountability. Diagrammatic depictions outline tactical approaches to lowering carbon emissions, highlighting the circular economy in terms of material recycling and the creative recycling of agricultural and food waste into environmentally acceptable packaging. Modern meat processing techniques, automation, and smart technology are all explored, emphasising waste minimization, energy efficiency, and sustainable practices.In terms of the future, the assessment offers a peek at how biotechnological developments and uses of nanotechnology will combine to transform how meat is produced. The integration of precision biotechnology, ethical concerns, and sustainability ushers a new era of responsible and creative food production, positioning the meat processing sector as a pathfinder in addressing consumer need