Potravinarstvo Slovak Journal of Food Sciences
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Consumer preferences and decision-making determinants for the purchase of sheep's milk and its products
Get PDFWhen observing consumer behaviour, we find that the consumer carries out the process of purchasing decisions under the influence of several factors. These factors come from the external environment, from its individual characteristics, and also from the specific purchasing situation. The above facts show that consumer preferences and understanding of the behaviour is a very demanding process. This is mainly because consumers may behave differently, i.e. they may have different consumer behaviours that depend on their needs and desires. Therefore, it is necessary to know the factors that influence consumer behavior or the purchasing decision for certain market commodities. The presented research document is focused on the issue of consumer behavior and decision-making in sheep's milk and its products. Sheep's milk has a long tradition and is one of the basic building elements of human food. Consumer behaviour is constantly evolving, their needs and desires are changing as well as factors that influence their shopping behaviour. The main goal of the research is to draw attention to the personality of the consumer, to selected personality characteristics and social factors, and, subsequently, to evaluate their impact on purchasing behaviour and making purchasing decisions on the market of sheep's milk products. Primary data were obtained from a survey conducted on a sample of 796 respondents. Most of the respondents were classified in the sanguine group based on temperament - an emotionally stable extrovert. When buying sheep's milk and its products, they make emotional decisions (57.17%). The most important factor in buying these products was their quality (47.16%). Assumptions were formulated for deeper analysis, which was subsequently verified by the means of a statistical test - Chi-square of the square contingency. The degree of dependence between the examined variables was determined by the means of the Cramer contingency coefficient
Substantiation of basic stages of gluten-free steamed bread production and its influence on quality of finished product
Get PDFDevelopment and introduction of high quality gluten-free products is one of the priorities of food industry. Feasibility of producing gluten-free steamed bread based on rice and corn flour using flaxseed, sunflower, sorghum and quinoa flour additives is proved in the article. Recommended ratios of flours are established: Frc:Ffs 95:5, Frc:Fsn 95:5, Fcn:Fqn 85:15, Fcn:Fsg 90:10. The parameters of dough kneading are studied and the influence of additives on relative elasticity, plasticity and resilience is established. Use of additives leads to a decrease in irreversible relative deformation of dough for 36 – 68% and relative plasticity for 16 – 18%, to increase of its elasticity relative resilience up to 2.3 times. Dough fermentation process is investigated. It is established that amount of carbon dioxide accumulated in gluten-free dough increases by 10 – 30%. Process of acid accumulation during fermentation is studied. A flow chart for the production of gluten-free steamed bread is proposed. The parameters for the production of gluten-free steamed bread were established and justified. Product is prepared in a single-phase method, adopted in practice of baking bread. The duration of dough mixing is 10 – 15 min, fermentation 20 – 35 min. Steam treatment is carried out under atmospheric pressure. Recommended steam processing time is 35 min for bread based on rice flour, 30 min for based on corn flour. In comparison with the traditional technological scheme, it is recommended to use a double boiler instead of an oven
New trends and innovative approaches in personnel management of food businesses in Slovakia
Get PDFNew practices and changes are appearing in personnel management in the same way as they occur in other areas of management. New trends, which have various ways of implementation, emerge, along with its impact on employees, managers and businesses. Employees are an important part of each business and therefore, it is important to have right people in right places. The objective of the paper is to find out how food businesses working in Slovakia are implementing an innovative approach to the personnel management. The research actively included 453 food businesses from all Slovakia. We decided to do research into these businesses because they are household names in the field of production of domestic food products. Production of high-quality domestic food products is considered important not only for people´s nutrition and availability of quality domestic products but also due to sustainability of the employment rate in this field, development and recruitment of professional, qualified and engaged employees. The statistical relations and correlations between variables were performed by Cronbach alpha, Spearman test, Kruskal-Walis test using programs EXCEL and SAS Enterprise Guide 7.1. We found out that food businesses in Slovakia had already started to implement innovative approaches to the personnel management, but there are still significant reserves and shortcomings. The positive aspect is that food business managers have understood importance of personnel management innovation because nowadays, their main task to find, recruit, select and retain a prospective employee
An analysis of the use of marketing 4.0 principles for managing customers retionships in microbreweries in the capital city of Prague
Get PDFTechnological progress also affects the development of marketing, currently known as Marketing 4.0, which is characterized by digitization and indicates a connection with Industry 4.0. With digitization, companies can use a variety of tools and methods to collect useful customer data and then use it. Marketing 4.0 is mainly characterized by the fact that the customer wants to be part of the product development and wants to share her information and opinions on the product. Thanks to the Internet, customers can get all the information from other customers. The aim of this analysis was to verify that microbreweries in Prague use Marketing 4.0, use digitization and adapt to the latest trends in marketing and define what methods they use to manage customer relations. Corresponding conclusions and recommendations for the future were drawn from the research findings
Preparation of protein products from collagen-rich poultry tissues
Get PDFChicken stomachs are by-products obtained from the poultry processing in slaughterhouses. Their amount has been gradually increasing as a consequence of a continually rising poultry consumption. Since these animal tissues are still rich in proteins, mainly collagen, fat, and minerals, it is essential and beneficial to investigate the appropriate management and further processing. Collagen could be extracted from chicken stomachs and used as a raw material in the food, cosmetic, medical, and also pharmaceutical industry. This paper is to investigate possibilities of such extraction of collagen products, gelatines, or alternatively hydrolysates, from chicken stomachs after prior biotechnological treatment with the proteolytic enzyme Protamex. In this experiment, non-collagenous proteins were removed from stomachs using 0.03 M NaOH and 0.2 M NaCl. Subsequently, the tissue was defatted applying acetone and the enzyme Lipolase. Purified and dried collagen was then treated with the proteolytic enzyme Protamex. In the last step, gelatine was extracted from the tissue in hot water. The influence of selected processing parameters on the extraction efficiency and final product quality was monitored. The extraction conditions included the amount of the added enzyme (0.1 – 0.4%) and the extraction temperature of between 60 and 65 °C. The total gelatine yield ranged from 43.80 to 96.45% and the gel strength varied from 2 ±0 to 429 ±8 Bloom. The enzymatic treatment of the raw material is an economical and ecological alternative to traditional acid or alkaline treatments. Extracted gelatine with the gel strength of 100 – 300 Bloom would be suitable for the applications in the food industry in the production of confectionery, marshmallow, aspic or dairy products
Sensory active substances causing off-odour in liquid whey during storage
Get PDFLiquid whey is a nutritious product with high water activity and neutral pH. Therefore, it is very susceptible to microbiological spoilage that results in undesirable off-odors. Additionally, minimally processed foods are the recent trend so setting an appropriate shelf life is essential. The commonly used microbiological methods are lengthy and time-demanding, so a quick and early identification of microbial degradation would be a significant benefit. Here we tested a solid-phase microextraction, gas chromatography with mass spectrometry coupled with olfactometry analysis (SPME-GC-MS/O) on samples of sweet unpasteurized liquid whey stored at 6 °C, 12 °C and 25 °C for a week. We compared the common methods – plate methods, measurement of pH, and dry matter determination with our proposed SPME-GC-MS/O. We have identified seven sensory active compounds while octanoic acid and a compound not reliably identified by the MS detector (with main m/z observed 133 (100), 151 (65), and 135 (26)) being the most prominent. Microbiological methods proved irreplaceable for proper setting of storage conditions (with the growth of coliforms being significant (p <0.001) at 25 °C). However, SPME-GC-MS/O was able to identify volatile substances responsible for off-odors and can be used as a powerful tool to detect the cause of undesirable chemical and microbial changes in whey beverages
Food adulteration and safety regarding detected market cases and consumer opinions
Get PDFFood fraud is one of the long-standing causes of scandals attracting particular attention for a long time. This study aimed to monitor food fraud in the European Union and to identify the relationships among the countries where the cases were reported, adulterated commodities (seafood, eggs, milk, meat, fish, and their products) and types of fraud. The secondary data were covered by the survey focused on consumer knowledge about fraudulent activities, ingredient substitution, masking of origin, mislabeling, placing on the market of foods not fit for human consumption within Slovak inhabitants. Primary and secondary data were used to achieve this aim. Primary data were obtained from the Food Fraud and Quality Knowledge Center (KCFFQ) and secondary data from the questionnaire survey from 354 respondents. During the period from 2017 to 2019, 163 cases of food fraud were reported, most of which originated from Italy and mainly concerned fish and fish products. Based on primary data and one-way ANOVA statistical tests, we confirmed five hypotheses. There was found no statistical impact of the country on the type of food fraud (p = 0.0067), but the significant effect was determined on which food was adulterated (p = 0.000001). There was no statistical correlation among years and countries where the cases were reported (p = 0.110), but the statistically significant correlation was confirmed among years and commodities (p = 0.0043) and types of fraud reported (p = 0.009). Based on the processed secondary data from the questionnaire, we can conclude some information or public interest in food fraud problems
Flow cytometry as a rapid test for detection of tetracycline resistance directly in bacterial cells in Micrococcus luteus
Get PDFCorrect effective doses of antibiotics are important in the treatment of infectious diseases. The most frequently used methods for determination of the antibiotic susceptibility of bacterial pathogens are slow. The detection of multidrug-resistant bacteria currently relies on primary isolation followed by phenotypic detection of antibiotic resistance by measuring bacterial growth in the presence of the antibiotic being tested. The basic requirements for methods of detection of resistance to antibiotics include speed and accuracy. We studied the speed and accuracy of flow cytometry for the detection of tetracycline resistance in the Gram-positive bacteria Micrococcus luteus. Detection of cell viability and reliability of antibiotic resistance was carried out on the Guava EasyCyte flow cytometer (Merck Millipore, Germany) with SYBR Green and PI dyes. M. luteus was exposed to tetracycline (at 30, 90, 180 and 270 μg.mL-1) over 24 hours. Concentrations of live and dead cells were measured after 4 and 24 hours of incubation. The results revealed that the use of mixed dyes PI and SYBR Green allowed the division of cells into large subpopulations of live and dead cells and the DNA of destroyed cells. After 4 h exposure to tetracycline 30 μg.mL-1, the subpopulation of live cells decreased by 47% compared to the positive control. Tetracycline at 90 μg.mL-1 decreased the subpopulation of live cells by 59% compared to the positive control. A continued increase in concentration caused a shift in the population and an increase in dead cells, indicating damage to the cells of the microorganism. Incubation of M. luteus with 180 and 270 μg.mL-1 tetracycline decreased the subpopulation of live cells by 82% and 94%, respectively, in comparison with the positive control. After incubation with 30 μg of tetracycline over 24 h the number of living cells decreased by 70% in comparison with the positive control. Tetracycline treatment (90 μg.mL-1 for 24 h) killed 71% of cells. After exposure to 90 μg.mL-1 tetracycline 29% cells were viable. The viability of living cells was confirmed by a microbiological test
Influence of maintenance technology in arid conditions on efficiency of marbled beef production
Get PDFIn recent years, Russia has been developing domestic single-purpose meat cattle breeding. Some livestock farms have focused on the production of high-quality grades of raw meat, i.e. ‘marbled’ beef. Meat of that kind is in great demand in the premium meat market. At the same time, production of beef without using steroids and hormonal drugs increases the competitiveness of this product on the world market in countries of the West and the Middle East. Within the framework of our study, an experiment was conducted on Kalmyk cattle in the arid conditions of OAO Kirovskij in the Republic of Kalmykia. Standardized methods of analysis were used. For the experiment, 10-month-old steers were selected and divided into two groups (Control and Test), 30 heads each. They were kept and fed according to different technologies until the age of 19 months. The Test group steers were kept tied up and fed with a diet developed by the Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production; the Control group steers were kept according to conventional beef cattle production technology. The wide expansion range and popularity of this cattle breed are caused by the high productivity of steers whether kept tied up or allowed to graze free. The compared qualities of beef obtained from Kalmyk steers proved that keeping them tied up allows increased production efficiency of raw meat which is an important factor for meat production, being intensified in an unstable situation in agricultur
Improving the quality of milk dispersion in a counter-jet homogenizer
Get PDFHomogenization is a necessary process in the production of drinking milk and most dairy products. The specific energy consumption of the most common valve homogenizers reaches 8 kW h.t-1. A promising way to reduce it is the introduction of more effective counter-jet homogenizers. The purpose of these studies is to increase the efficiency of machines of this type through fuller use of their kinetic energy. To achieve this, the design of a ring reflector was developed and experimental studies were carried out to determine its influence on the efficiency of milk fat dispersion in a counter-jet homogenizer. Calculations were made to determine the reflector’s design parameters. An installation for experimental research has been developed, in which the required milk pressure is created with the help of compressed carbon dioxide. The dispersive indices of the milk emulsion were determined by computer analysis of milk sample micrographs obtained with an optical microscope and a digital camera using Microsoft Office Excel and Microsoft Visual Studio C# software using the OpenCV Sharp library. As a result of research, the formula for defining the angle of the reflector top has been determined analytically. Experimental studies proved its validity and allowed determination of the optimal diameter. A comparison of the dependence of the degree of homogenization on the excess pressure in a counter-jet homogenizer proves a 15 – 20% increase in the degree of dispersion when using a reflector. At the same time, specific energy consumption does not increase. Comparison of the distribution curves of milk fat globules by size after counter-jet homogenization and homogenization with a reflector suggests that the average diameter of fat globules for the experimental method decreases from 0.99 to 0.83 μm. This indicates the high quality of the dispersal characteristics of the milk emulsion after processing in a counter-jet homogenizer with a reflector