Potravinarstvo Slovak Journal of Food Sciences
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Intelligent control system for minced meat production
Get PDFThis article presents the theoretical aspects of developing a control system for the processing of frozen raw meat by cutters in automatic mode. The method for analytical calculation of the productivity rate of meat cutting by a cutter with a screw tooth provides an accuracy for which relative error does not exceed 6%. The authors show automatic process control in minced meat production using a control system computer (CSC), with the aim of building an automatic control system (ACS) for chopping raw materials frozen in the form of blocks. The task of ACS synthesis was solved: the system structure and its elements were chosen, the topology of their cause-and-effect relationships and an algorithm of control devices were developed, and their parameters were determined. The ACS’s control loop scheme for raw material cutting speed was realized, where an assembly of devices was chosen as the object of management (OM): the squirrel cage induction motor (SCIM) of the cutting mechanism drive; the frequency converter (FC) of the supply voltage, which changes the rotation speed of the SCIM (the rotation speed of the milling cutter); and the milling cutter of the chopper. The shaping filter method was used, to predict the size of the meat chips produced, to modulate the perturbation acting on the system from the load side. Based on the single-stage chopping of raw meat, an automatic line is created for producing meat products, with a minced meat quality management system based on artificial intelligence on the principle of ‘unmanned technology’
Effects of the administration of brewed Robusta coffee leaves on total antioxidant status in rats with high-fat, high-fructose diet-induced metabolic syndrome
Get PDFRobusta coffee (Coffea canephora) leaves contain phytochemical compounds and have antioxidant and anti-diabetic effects. This study investigated the effect of brewed Robusta coffee leaves on the total antioxidant status in metabolic syndrome rats. Metabolic syndrome in rats was induced by high-fat-fructose diet containing pork oil (20%), cholesterol (1.5%), cholic acid (0.5%), standard feed (80%), and fructose (1 mL per 200 g BW). The animals were categorized into normal control group (K1), metabolic syndrome control group without treatment (K2), mangiferin treatment group (X1), brewed Robusta coffee leaves 0.09 g per 200 BW group (X2), brewed Robusta coffee leaves 0.18 g per 200 BW group (X3), and brewed Robusta coffee leaves 0.36 g per 200 BW group (X4). Each dose of the coffee leaves was brewed with 3.6 mL of water at 70 °C for 10 min. The intervention was administered for 28 days. There was a significant increase in the total antioxidant status (p <0.000) in all the groups. In conclusion, the administration of brewed Robusta coffee leaves increased the total antioxidant status in metabolic syndrome rats
Prevalence of Campylobacter spp. in a poultry and pork processing plants
Get PDFThe study aimed to investigate the prevalence of Campylobacter spp. in different stages of poultry and pork processing in the Central region of Russia. A total of 47 Campylobacter isolates were obtained from 107 samples from poultry processing plants (40.2%): 87.2% were identified as Campylobacter jejuni, whereas 12.8% were identified as Campylobacter coli. The prevalence of Campylobacter was significantly (p <0.05) higher after evisceration in the poultry processing plant. Campylobacter spp.was detected in 62.7% of the equipment and environmental samples. From positive samples of Campylobacter spp., 84.3% of Campylobacter jejuni and 15.7% Campylobacter coli were observed. A total of nine Campylobacter isolates were obtained from 116 samples from pork processing plants (7.8%): 33.3% of them were identified as Campylobacter jejuni whereas 66.7% were identified as Campylobacter coli. Splitting and evisceration were also critical in Campylobacter contamination. Almost all pork carcasses were Campylobacter positive, and all of them were identified as Campylobacter coli. The prevalence of positive Campylobacter samples in poultry processing plants was significantly (p < 0.05) higher than in pork processing plants
The effect of storage on the quality parameters of baby food
Get PDFThe aim of this paper was focused on the quality changes of baby food stored at different temperature (4 °C, 20 °C, 40 °C and 60 °C) for 15 days. During storage, chemical and nutritional parameters analysis were carried out. Commercial fruits based baby food are the products usually made with fruits, sugar, and variable additives. As the foodstuffs intended for particular nutritional uses, baby foods for infants and young children conform to a set of strict guidelines e.g. nutritional quality, the addition of additives, labeling. However, being an important supplement to children‘s diet and for their progressive adaptation to ordinary food, the nutritional quality of commercial fruits baby food is very important. Samples of commercial fruits baby food from the market and pharmacies were analyzed by parameters: pH, total soluble solids, moisture, total acidity, vitamin C, proteins, sugars, and lipids. All samples of baby food are produced by foreign companies since currently, no Kosovo manufacturers are producing this range of products. The nutritional quality parameters are important to assess the quality of the product and how it can be safely stored. However, as a precaution, storage remarks in the product labels should always be followed
Pollen diversity in honeys of the Czech Republic in the 2019 season
Get PDFHoneybees are important pollinators. As a side product of pollination, honeybees produce honey, as a natural sweetener. The source of honey depends on the hive location. In specific conditions honeybees produce monofloral honey, but more common are polyfloral kinds of honey. In this study honey from the Czech Republic in the 2019 season was evaluated by melissopalynology analysis. The common botanical taxa in the Czech Republic were determined and season impact to pollen taxa was compared for dominant pollen taxa. The taxonomic distribution of pollen in Czech honey was stable during the year. The average number of species was 11.52 taxa per sample. The dominant pollen source in Czech honey was the Brassicaceae family. The high pollen content in honey was confirmed also in the Rosacea family (fruit tree), Ubelliferacae family and Myosotis genus. During the year the pollen taxa were equally distributed in honey. Seasonal effects were confirmed only in Salix genus, Ubelliferacae family and Phacelia genus. Seasonal effects correspond with the blooming season and honeybee handling in the hive was also confirmed. High variability during the season and hive location was confirmed for other taxa
The effect of infrared drying to the microstructural structure and texture of whole Duku intact skin by means of scanning electron microscopy (SEM) technique
Get PDFThe Infrared method has the potential to extend the shelf life of duku fruit by drying the duku’s skin into "shell likeness". Duku’s skin drying using infrared method could change the shape and characteristics of duku’s skin which would significantly affect the length of fruit shelf life. The texture of duku’s skin for the treatment of infrared emitter distance of 6 cm, temperature of 400 °C and exposure time of 80 seconds was increasing with the storage time which made the fruit inside the skin to experience a passive modified atmosphere and increase the shelf life of duku. The 3D visual depiction of the optimization result on drying process using infrared had the largest porosity and cavity value in the treatment of infrared emitter distance of 10 cm, temperature of 300 °C, and exposure time of 80 seconds. At the magnification of 2500 times, with a resolution of 10 mm, it was found that the porosity and thickness of the duku’s void were greater than duku fruit without treatment. The result of the porosity also found that drying process with the infrared emitter distance of 6 cm at temperature of 400 °C, and exposure time of 80 seconds has more stable porosity (without collapsing) which confirmed the result found on the texture of the skin. The results of scanning electron microscopy analysis and 3D visual analysis confirmed the results of optimization that had previously performed in the drying process of duku fruit using infrared method
Chemical properties and acceptance in the biscuit formula of Belitung taro (Xanthosoma sagittifolium) with addition of ant nest tubers (Hydnophytum formicarum) plant
Get PDFThis study was aimed to analyze the nutrients content, antioxidant activity, and acceptance of the biscuit formula of Belitung taro (Xanthosoma sagittifolium) with various parts of ant nest tubers (Hydnophytum formicarum) plant. Antioxidant activity was found by the DPPH method, nutrient content by the AOAC method, and sensory evaluation analysis by 30 untrained panelists. The results of this study found out that each biscuit formula (35.25 grams/73.60% antioxidant activity) contained 130 kcal of energy, carbohydrates of 59.08 ±0.16%, the protein of 4.13 ±0.06%, fat of 22.17 ±0.19% so that it was able to compensate for 5.97 – 6.57% of total energy requirements based on the Nutrition Adequacy Rate for the Elderly per day. The overall preference level in the biscuit formula by untrained panelists was 4.10 ±0.72 (rather like-like). The addition of 7.5% ant nest tuber powder in the biscuit formula had an antioxidant activity (DPPH) of 73.60 ±0.36%. The most preferred biscuit formula was the C013 biscuit formula (addition of 6% ant nest tuber powder per gram biscuits), with the higher antioxidant activity, and its nutrient content to compensate for the nutrition adequacy rate for the elderly per day
137Cs activity concentration in mushrooms from the Bobrůvka river valley
Get PDFIn the 2017-2018 mushrooming seasons at the (Bohemian-Moravian Highlands near Dolní Rožínka) a total of 505 mushrooms belonging to 9 species were collected, and analyzed by gamma spectrometry for 137Cs activity. The maximum 137Cs activity of 575 Bq.kg-1 was detected in Boletus edulis species, what in native state, is just below the allowed limit. In contrast, in mushroom Imleria badia, which is reported to be associated with the highest cumulative capability from all fungi species, detected activity level was only 316 Bq. kg-1. However, differences in mean contamination values were not significant due to high variability. It was shown, that activity concentration is not dependent on the weight (size) of Imleria badia. Our results also confirmed generally well known lower 137Cs activity in the Russula species representatives belonging to the group of gills or lamella bearing mushrooms
Consumption of food in the EU by the degree of urbanization: data visualization and cluster analysis of the EU sample
Get PDFThis paper examines the consumption of one of the COICOP classes – food and non-alcoholic beverages – by the degree of urbanization on the sample of EU countries in three periods – 2005, 2010, and 2015. The share of this class in total consumption of cities, towns, and suburbs and rural areas presents the second largest item of the total consumption of all structures in question. They examined the key variable creates an input to the analysis stated in the paper. First, the data visualization is realized by creating maps of scaled consumption of food and non-alcoholic beverages in cities, towns, and suburbs and rural areas in the three periods – 2005, 2010, and 2015. The spatial distribution of data shows, that higher shares of consumption of food and non-alcoholic beverages are obtained in CEE and southern countries in all structures and all periods. Considering that consumption of food and non-alcoholic beverages is negatively correlated with GDP per capita or household expenditure per capita it is possible to conclude that countries with lower levels of GDP per capita spend more on goods of daily use. Second, based on k-means clustering, cluster analysis is stated. Similarities between EU countries in the consumption of food and non-alcoholic beverages by the degree of urbanization and with respect to socio-economic conditions are investigated. Clusters are made for all three monitored periods. In 2005 and 2010 five clusters were identified, in 2015 their number has been reduced to four. Similarities between EU countries in the consumption of food and non-alcoholic beverages by the degree of urbanization change through time. The delayed effect of the financial crisis may explain observed changes. The obvious relocation of countries is evident when comparing clusters in the period 2010 and 2015. Besides it, the most stabile cluster is the cluster, which contains core EU countries
Comparison of heat-stable peptides using a multiple-reaction monitoring method to identify beef muscle tissue
Get PDFNowadays, proteomics is widely used as an analytical control method. A new method for determining animal tissue species-specificity based on a combination of two effective methods of food analysis, liquid chromatography (LC) and mass spectrometry (MS), was used in this work. Using this approach, it became possible to detect peptides. This work presents a comparison of species-specific, heat-stable peptides for the identification of beef. The objects of the study were native and boiled model mixtures containing beef with concentrations of 8% (w/w) and 16% (w/w). Pork was also added to the recipe to control for false-positive results. A high-performance liquid chromatography technique with mass spectrometric detection (LC-MS/MS) was used. Analysis of finished samples takes 25 minutes and is adapted to detect marker peptides. From the processing of the obtained data, three beef marker peptides were identified that were accepted as the best candidates. Two peptide prototypes, NDMAAQYK and YLEFISDAIIHVLHAK from the myoglobin protein and SNVSDAVAQSAR from the triosephosphate isomerase protein, were selected as potential biomarkers. For all samples, the signal-to-noise ratio (S/N) was set above 10. Temperature was not found to affect the structure and detection of marker peptides in samples with a muscle tissue concentration of 8% (w/w) at p <0.05. This approach is universally applicable for comparing biomarkers of other types of meat and to identify the most suitable candidates