Potravinarstvo Slovak Journal of Food Sciences
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The possibility of improving meat quality by using peas and faba beans in feed for broiler chickens
Get PDFThe price-to-quality ratio of broiler chicken meat is one of the reasons why consumers use these products in their daily diet. The quality of poultry products such as meat is closely associated with the nutritional value and quality of feed fed to broilers. In composing broiler diets, the main focus is turned on crude protein (CP). Because of the trend for the poultry industry to reduce its dependence on soybean meal as a source of protein, the role of pulses in the supply of protein and energy, which could partly replace the soybean meal in poultry diets, increases. Due to considerable progress in plant breeding, the present research study used peas (Pisum sativum) of the var. ‘Bruno’ and var. ‘Pinochio’ as well as faba beans (Vicia faba minora) of the var. ‘Lielplatone’ was developed in Latvia. Higher protein diets induce a higher meat protein content, accordingly, feed proteins are hydrolyzed in the digestive system into amino acids (AA) that, after absorption, are used to form proteins and to build different body tissues. The most important AA was twofold lower in peas and faba beans than in soybean meal. Although the amount of AA in feed is not directly proportional to the content of AA in broiler chicken meat, the amount of AA in poultry feed can significantly affect an important meat quality criterion for consumers – the nutritional value of protein. Therefore, the research aimed to identify changes in AA composition and chemical composition – a qualitative property of poultry meat – as a result of adding pulses (peas and beans) to poultry diets. The research results showed that the diets with an addition of faba beans and peas had a positive effect on the level of essential amino acids (EAA) and non-essential amino acids (NEAA) in broiler meat, decreased cholesterol concentration in meat, and increased energy value of meat
The influence of cavitation effects on the purification processes of beet sugar production juices
Get PDFIn the juices of sugar beet, the viscosity of the produced viscosity is determined. They contain sugars and non-sugary compounds. If they are in the form of associated or complex compounds, then when their state changes. Well under the action of external factors or at their removal from a solution it is obligatory. Its rheological properties will also change. Therefore, with the help of determining the viscosity, it is possible to conclude the complex processes that take place in juices under the action of the effects of vapor condensation cavitation, namely: the force between Leculiary bonds, the size of molecules, and the length of chemical bonds, etc. The paper presents studies of the influence of vapor-condensation cavitation effects on the change of such rheological properties of cell and diffusion juice as viscosity and surface tension. The viscosity of the steam-treated juice is affected by complex transformational changes that occur with the associated compounds under the effects of vapor-condensation cavitation, which leads to their destruction and this leads to a decrease in their molecular weight and changes in concentration. Studies have shown that with increasing steam consumption for juice processing in the range of 0 – 1.5% by weight of juice the upper tension increases. Such legitimacy is also an indirect confirmation of the processes of destruction of the association. important compounds of diffusion juice under the influence of the effects of steam condensation cavitation
The effect of dry demineralized whey (DDW) and coconut oil on the rheological characteristics of the legume butter
Get PDFThis article reveals the possibility of using legume butter to obtain a new combined product of increased quality. The technology of model compositions of finishing semi-finished products, in particular, confectionery legume butter with DDW, has been developed. The results of a study on optimizing the recipe composition of finishing semi-finished products made it possible to develop this technology of multifunctional confectionery butter with the desired (specified) organoleptic and structural and mechanical properties. The analysis of the formation of the structure of legume butter of oppositely directed processes in the enzymatic destruction of the residual cellular structure and spontaneous aggregation of protein particles into the spatial structure due to gradual dehydration of the system was carried out. It is noted that sugar plays the role of a plasticizer, reducing the rate of gelatinization of starch while reducing the viscosity peak. The use of dry demineralized whey (DDW) in legume butter technologies contributes to the formation of a stronger structure of the protein component and the development of a spatial structure, which gives it certain structural and mechanical properties. Three main directions of technological use of confectionery butter were established, which are based on structural characteristics of consistency: 1 – confectionery butter used to cover confectionery products and as a layer for them (CP – Confectionery Products), where the main indicator of consistency is extensibility; 2 – confectionery butter used for making flowers, as a decorative element for flour confectionery (SC – Sugar Confectionery)), where the main indicator of consistency is an equivalent ratio of extensibility and forming ability; 3 – confectionery butter used for modeling shaped products, as a decorative element for flour confectionery products, where the main indicator of consistency is the forming ability. The results of studies of the rheological characteristics of legume butter with dry demineralized whey (DDW) and coconut oil are presented. It was ascertained that DDW and coconut oil lead to changes in the state of legume butter, changing the values of rheological characteristics. The rational content of DDW and coconut oil in the composition of legume butter while ensuring high functional and technological properties was proved. The optimal ratios of components of the developed legume butter were mathematically grounded
The effect of Sorghum Tempeh (Sorghum bicolor L. Moench) on low-density lipoprotein (LDL) and malondialdehyde (MDA) levels in atherogenic diet-induced rats
Get PDFAn atherogenic diet induces oxidative stress leading to hypercholesterolemia. This condition causes atherosclerosis followed by increased LDL and MDA. Sorghum tempeh contains fiber and antioxidants that can protectively improve LDL and MDA levels. Therefore, this research aims to determine the effect of sorghum tempeh on LDL and MDA levels in atherogenic diet-induced rats compared to sorghum flour. It used a randomized pre-post test with a control group design. The test subjects were 30 male Sprague Dawley rats, consisting of 6 normal conditioned rats (C1), and 24 that were induced by an atherogenic diet (C2, T1, T2, T3) for 2 weeks. Sorghum flour was administered at a dose of 4.095 g (T1) and the sorghum tempeh at 3.041 g (T2) and 6.081 g (T3) for 4 weeks. Furthermore, C2 was constantly induced through an atherogenic diet. Total cholesterol and LDL levels were then analyzed using the CHOD-PAP method, and MDA levels, using the ELISA method. Meanwhile, statistical analysis for these variables was carried out using IBM SPSS Statistics 21 software. The results showed that the administration of sorghum flour and tempeh significantly reduced total cholesterol, LDL, MDA levels in each group (p = 0.001). Furthermore, it showed that there was a significantly strong correlation between LDL and MDA levels before and after treatment (r = 0.610, r = 0.805, and p = 0.001). The administration of sorghum tempeh at a dose of 6.081 g caused the greatest reduction (∆) in LDL levels at -44.19 ±2.58 mg.dL-1, although, it was not the same as normal control. Meanwhile, sorghum flour at a dose of 4.095 g was the most influential in reducing MDA levels to the same as normal control with delta (∆) at -7.67 ±0.37 ng.mL-1. In conclusion, sorghum tempeh and flour were the most effective at reducing LDL and MDA levels, respectively
The use of mutton in sausage production
Get PDFThe work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh 23.65 g.100g-1 and sausage 19.89 g.100g-1. Of the monitored amino acids, the highest content was in lysine, in the sausage was 1.9 g.100g-1 and of the raw materials in the belly 2.1 g.100g-1. We also found a higher proportion of leucine 1.7 g.100g-1 in both sausage and sheep thighs. The arginine content in the sausage was also high 1.39 g.100g-1. We found a high content of palmitic acid in the pork shoulder of 24.38 g.100g-1 FAME. The content of palmitic acid in sheep meat was 24.32 g.100g-1 FAME and in sausage 24.16 g.100g-1 FAME. The content of stearic acid in the pork shoulder was 10.89g.100g-1 FAME, in the sheep thigh 10.64g.100g-1 FAME, in the belly 11.07 g.100g-1 FAME, and the sausage 10.92 g.100g-1 FAME. The MDA content in sheep meat was 0.185 mg.kg-1, in pork shoulder 0.141 mg.kg-1, in pork belly 0.22 mg.kg-1 and in sausage on the day of production 0.45 mg.kg-1. On the 30th day, the MDA content was in the sausage 0.78 mg.kg-1. The high MDA content of the sausage was probably most influenced by the technological process, as all raw materials, because there was a lower MDA content
The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage
Get PDFThe research was aimed to study the impact of sous vide thermal treatment on the microbiological quality of fresh turkey breast meat after treatment with thyme and rosemary EOs and the survival of Listeria monocytogenes on the turkey meat samples. The samples were vacuum-packed and cooked at 55 °C, 60 °C, and 65 °C for 5, 15, 30 and, 60 min. There was an amount of 5 g (5 ±0.2 g) of the sample placed in PA/PE film bags and inoculated with 100 μL of L. monocytogenes inoculum. The sample was incubated at 37 °C for 18 h after bag sealing. The samples were tested on the 1st and 3rd days of experiments. The microbiological quality of fresh turkey breast meat was assessed by the detection of total microbial counts and meat microbiota was identified by mass spectrometry using MALDI-TOF MS Biotyper (Bruker Daltonics, Germany). Microbial counts differed significantly depending on temperature and time and the microbial counts ranged from 2.21 log cfu.g-1 to 8.26 log cfu.g-1 on the 1st and 3rd day of the experiment. The study shows that the sous vide method with essential oils combination is an effective method and it can be used to protect the microbiota of turkey meat and L. monocytogens survival, however, the quality of raw material is crucial
The effect of antioxidants on xanthine oxidase activity in fresh ovine milk
Get PDFIn the present, the consequences of nitrate pollution of the environment are very pronounced. In humans and animals, microorganisms can reduce nitrates to nitrites, which cause cancer. Purified and homogeneous xanthine oxidase (XO) of cow's milk can restore these compounds, which makes the article extremely relevant. The purpose of the article is to determine the effect of antioxidants on the activity of xanthine oxidase in fresh ovine milk. Various natural and artificial antioxidants were examined for the detection of xanthine oxidase (XO) activity in ovine milk. Among the natural antioxidants, L-cysteine was more effective in the stabilization of XO in heated milk. XO of sheep milk activated by heat treatment in the presence of cysteine and molybdenum became able to convert nitrate and nitrite to nitric oxide (NO). Therefore, L-cysteine was used for double purposes: as the protector of enzyme active center against the oxidation during heat treatment of milk and as a reagent for S-nitrosothiol formation. Hypoxanthine, as a natural substrate of XO, is an effective electron donor for nitrate reductase (NR) and nitrite reductase (NiR) activities. Heat treatment of the milk in the presence of exogenous lecithin increased the activity of NR and NiR of XO and CysNO formation. Thus, during the heat treatment: a) excess of exogenous phospholipids disintegrates the structure of milk fat globule membrane (MFGM) and b) enzyme molecules denatured partially and their active center became available for exogenous cysteine, molybdenum, hypoxanthine, and nitrate or nitrite
Adoption of sustainable agriculture practices by citrus farmers and its determinants in the Jordan valley: the case of Northern Ghor
Get PDFThe agricultural sector in the Jordan Valley plays an important role in the economic system and that the region is essentially Jordan's food basket. The adoption of sustainable agricultural practices is widely recognized as essential to ensure agricultural sustainability. This study analyzed factors influencing citrus farmer's adoption of sustainable agricultural practices (SAPs) in the Northern Ghor of Jordan valley. The study used a quantitative approach. Simple random sampling was adopted to select 115 farmers in the study area. A multiple regression analysis was applied to identify factors influencing the sustainability of citrus farming practices. The study found that the largest proportion 44.4% of the citrus farmers had a fairly high adoption rate of SAPs while 13.0% of ones had high adoption of SAPs. In addition, the study revealed that age of farmer, Farm experience, primary education, and tertiary education were factors that affected farmers SAPs adoption. Policy recommendations are proposed to enhance the implementation of sustainable agriculture practices by the citrus farmers in the Northern Ghor of Jordan valley
The comparison of biochemical composition of Actinidia kolomikta and Actinidia polygama fruits
Get PDFThe demand for natural products, which are rich in biologically active compositions, grows constantly. The choice and production of such products can minimize the deficit of importance for human organism components, which are contained only in plant food. The paper contains the laboratory studying results of the chemical composition of the fruits of two Actinidia Lindl. cultivars of Federal State Budgetary Scientific Institution Federal Horticultural Research Center for Breeding, Agrotechnology, and Nursery (FSBSI FSC for Horticulture) genetic collection: Actinidia kolomikta (Rupr. et Maxim.) Maxim. and Actinidia polygama (Siebold et Zucc.) Maxim. All the presented samples are grown in field conditions. The fruits were picked up in the phase of harvest maturity while ripening. The data on antioxidant activity of water and methanol extracts, the content of phenolic compounds sum, soluble solids, and titratable acids in the fruits, and on qualitative composition of secondary metabolites (organic acids, fatty acids, mono-, di- and polysaccharides) are given in the paper. The variation limits of the parameters under study depending on the sample are presented. As a result of the laboratory studies, it was stated that A. kolomikta fruits 10 times exceed A. polygama fruits on all the stated parameters. Only the results on the soluble solids content in the fruits of both cultivars are approximately at the same level (A. kolomikta > A. polygama on 1.16%). The positive correlation between antioxidant activity and the general content of polyphenols is confirmed at both cultivars. Actinidia kolomikta genotypes Chempion and Lakomka and Actinidia polygama ones Tselebnaya and Uzorchataya showed the best results. The correct individual choice of actinidia fruits that are the best ones at the biochemical composition and the content of micronutrients allows supplying the consumers with food products
Competitiveness of agri-food foreign trade in conditions of the Slovak Republic
Get PDFThe presented paper aims to evaluate the development and competitiveness of agri-food foreign trade of the Slovak Republic for the period 2016 – 2020. In the article, we present the priorities of Slovakia within the commodity structure. We use the RCA indicator to identify comparative advantages. In this paper, we also compare the actual and estimated development of agri-food foreign trade of the Slovak Republic in the years 2018 – 2020. Based on the reached results, we can state that we achieve an ever-increasing trade balance deficit in agri-food foreign trade. Produced results confirmed all the research assumptions presented in the paper. Despite the increase in export and import of agri-food products, the negative trade balance is still deeper. A significant deviation of real development from the predicted values can be explained by the influence of the worldwide pandemic of the coronavirus COVID-19, which slowed down the possible further development of agricultural trade