Potravinarstvo Slovak Journal of Food Sciences
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The impact of eu support resources on business success of family-owned businesses
Get PDFNowadays, we live in an accelerated, complex, globalized world, where expectations are high for everyone. The child of today has to train a lot to be successful. The enlargement of the European Union and the expansion of the Schengen zone opened gates to society and economy that were not dreamed before by the countries of Central and Easter Europe. Many businesses were able to develop and grow, and they could achieve the goals they set until the end of the ´90s. The situation has changed since the turn of the millennium. The global markets, the easily accessible products and services, the convenience of the World Wide Web, the growing competition, the multinational companies and foreign chains, the high consumer expectations and the requirements and standards of EU have resulted the end of many businesses. The aim of the paper was to evaluate the impact of European Union support funds on the business of family enterprises in the southern districts of the Slovak Republic. The research material was obtained from primary sources. Data were subject of deeper analysis by statistical methods. Subsequently hypotheses were formulated and verified by use quantitative methods. According to results, in a group of businesses not supported by EU programs more than half of the respondents could not develop in the last 3 years, they had negative results. It can be stated that if external support and consultancy are present in family business life, the younger generation will find the family business more dynamic, innovative and attractive and therefore they will continue to run the family business
Somatic cell count during first and second lactation in ewes
Get PDFThe aim of this study was to describe the frequency of distribution of ewes in SCC groups on the basis SCS (somatic cells score) per lactation and estimate changes of SCC from 1st lactation on 2nd lactation. The experiment was carried at seven farms in 1st observed period (2016 and 2017) and at eight farms in 2nd observed one (2017 and 2018). Within each of periods the same animals were sampled on their 1st and following 2nd lactation in next year of study, only. Totally 1199 milk samples from 159 ewes and 1653 milk samples from 219 ewes were collected during 1st period and 2nd period, respectively. Milk sampling were taken monthly from April to August in both periods. For evaluation only ewes with minimum three sampling per year (minimum six samples per animal) were included in the study within both periods. The ewes were divided into the five SCC groups on basis of their SCS per lactation: G1 = SCC <200 × 103 cells.mL-1, G2 = SCC ≥200 <400 × 103 cells.mL-1, G3 = SCC ≥400 <600 × 103 cells.mL-1, G4 = SCC ≥600 <1000 × 103 cells.mL-1 and G5 = SCC ≥1000 × 103 cells.mL-1. In total statistically significant impact of parity on SCC in 2nd period was detected (p <0.0001) only. From the farm point of view in 1st period only in two farms and in 2nd one in five farms significant effect of parity was found out. Thus in some farms no increase of SCC from first to second lactation was observed. When comparing the changes in SCC from the first to the second lactation in both first and second periods, 6.92% and 10.96%, respectively ewes moved from SCC group G1 to G5. The significant effect of farm management and parity on SCC was demonstrated
The electrical conductivity of sheep's milk and the possibility of mastitis detection
Get PDFMeasurement of electrical conductivity (EC) is a method frequently used in dairy cows during milking in milking parlours, but especially in robotic milking as a low-cost mastitis detection method. The aim of this study was to evaluate the relationship between somatic cell count (SCC) and EC of milk in sheep reared in Slovakia as factors for monitoring subclinical mastitis on the basis of a bacteriological examination of udder health. Samples were collected individually from both halves of the udder from 295 sheep of different breeds from eight farms during evening milking. Based on SCC, the samples (590) were divided into classes (SCC < 2 × 105, 2 × 105 ≤ SCC < 4 × 105, 4 × 105 ≤ SCC < 6 × 105, and SCC ≥ 6 × 105 cells.mL-1), (SCC < 7 × 105 and SCC ≥ 7 × 105 cells.mL-1) and (SCC < 1 × 105 and SCC ≥ 1 × 105 cells.mL-1) respectively. Based on the presence of pathogens in the udder halve, they were classified as “major pathogens” (14), “minor pathogens” (161) and “without pathogens” (415). The presence of a pathogen had a significant effect on the increase in EC, SCC and protein content and decrease in content of lactose. We found a significant correlation between EV and SCC at first classification only in cases where all data was analysed jointly (r = 0.531), SCC ≥ 6 × 105 (r = 0.403) and SCC < 2 × 105 (r = 0.214). In the second and third classification, we found significant correlations in both cases, the SCC < 7 × 105 (r = 0.270) and the SCC ≥ 7 × 105 (r = 0.382) and SCC < 1 × 105 (r = 0.136) and the SCC ≥ 1 × 105 (r = 0.557). The electrical conductivity showed a stronger correlation with the lactose and protein content than LogSCC. We can argue that measuring the electrical conductivity of sheep milk may be a possible alternative for mastitis detection in sheep. EC can be useful in detecting animals with level of SSC greater than 6 × 105 cells.mL-1
Effect of eugenol, neridol and piperine feed supplement on the thigh muscle fat profile of broiler chickens
Get PDFThe purpose of this study was to investigate of the broiler chicken thigh muscle fat profile after feeding a commercial supplement based on eugenol, nerolidol and piperine applied in feeding mixtures. Broiler chickens Ross 308 were reared in a pen equipped with a straw deep litter and placed into 2 groups. One group was designated as control and the second as experimental. Difference between control and experimental groups was in using of feed supplement in experimental feeding mixtures. Experimental supplement is a commercial powder product which was used in an amount of 10 g per 100 kg of feeding mixtures. Chickens of body weight of 1800.0 g were selected from each group, human killed and technologically processed to carcass. Samples were measured according to Fourier Transform Infrared Spectroscopy (FTIR) using the Nicolet 6700 instrument. Infrared area near middle was chosen for determining fat and fatty acids. Mean fat content was found slightly higher value 1.53 g.100g-1 in experimental group opposite 1.49 g.100g-1 in control group showing no statistically significant difference (p >0.05). Ratio among saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) was 4.24:5.89:1 in experimental group and 3.75:5.13:1 in control group. Omega-3 PUFAs content was reached 0.54% in experimental group and 0.58% in control group showing no statistically significant (p >0.05). Near-perfect correlation was found between total PUFAs and omega-6 PUFAs as well in the experimental group and control group showing linear, positive and statistically significant relation (p <0.01, p <0.001). Ratio between omega-3 and omega-6 PUFAs was statistically significant (p <0.05) closer in experimental group 1:14.65 opposite ratio 1:16.78 in control group. Conclusion: comparable fat profile in the thigh muscle was achieved, showing no statistically significant difference (p >0.05), in addition to the correlation between total PUFAs and omega-6 PUFAs, which was statistically significant in control (p <0.001) and experimental groups (p <0.01), and statistically significant (p <0.05) closer relation between omega-3 and omega-6 PUFAs in experimental group
Plants of Nepeta cataria var. citriodora Beck. and essential oils from them for food industry
Get PDFNepeta cataria var. citriodora Beck. (catmints) is a source industrial production of citral and attractive raw material for food industry and cooking. Aerial part of Nepeta are characterized by high antimicrobial activity and fungicidal action against mold fungi, used in folk medicine, as ingredient in recipes for sausages, liqueurs and soft drinks, vegetable and fruit canned food, in the manufacture of vermouth. Ukrainian variety 'Melody' was created specifically for growing in the Forest-Steppe zone, and variety 'Peremozhets' - in the Steppe zone. Data on the yield aerial part and essential oil Nepeta was determined. The dry aerial part of plants N. cataria we used to create a dry spicy mixture for sweet dessert dishes. Quantitative content and qualitative composition of essential oil of plants by organs and phases of vegetation are presented in the article. In our research we used essential oils obtained by hydro distillation procedure for 2 h using Clevendger-type apparatus from the flowering parts of plants N. cataria 'Peremozhets' and 'Melody'. Investigate of components was carried out by high effective gas chromatography with HP 6890 chromatograph coupled with HP 5972 mass selective detector. The most abundant components of Nepeta essential oil was citral, geraniol, as well as nerol, citronellol, citronellal, carvacrol, camphor, eugenol. We proposed fractional distillation of essential oils to obtain a line of flavors with stable sensory and physicochemical indicators for food industry. The separation of essential oils into fractions was carried out on a pilot installation of fractional distillation DFD (Device of Fractional Distillation). Calculations of parameters controlled dispersal of essential oils (residual pressure, temperature regimes, number of theoretical plates, reflux number) were carried out. During fractionation of essential oil of N. cataria four fractions were obtained with a content of 96 ±0.5% to the total mass of samples. Sensory and physicochemical analysis of aromatic fractions announced them as promising flavours for food industry
Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives
Get PDFConsumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salami), manufactured according to various recipes. This type of meat product is well known primarily to the older generation of consumers, so the aim was to find out the differences in the perception of various samples between generations. The monitoring factors were salt content (1.6% or 2.0%), presence of monosodium glutamate (PG = presence or AG = absence) and group of evaluators (YC = 18 - 26 years old or OC = more than 60 years old). Older sensory panellists (OC; against YC) significantly (p Ë‚0.05) evaluated all samples more positively, especially in the taste and odour descriptors. Samples with monosodium glutamate (PG1.6 and PG2.0) were rated in the taste significantly better (p Ë‚0.05), regardless of the age of the assessors (YC and OC). Samples with reduced salt, without glutamate (AG1.6) were significantly worst evaluated (p Ë‚0.05) by both the groups (YC and OC) than PG2.0 samples
Researching of the concentration distribution of soluble layers when mixed in the weight condition
Get PDFThe analytical and experimental analysis of the processes associated with the formation of structural systems, which includes adsorption, its main paths of formation, patterns of influence on the structure of the environment and its behavior at deformation influences is carried out. The ways of choosing the optimal variant of the adsorption diffusion process for providing the maximum or minimum value of parameters (criterion) are proposed. The physical essence of the relation of the length of the sorbent layer with the time of its protective action (number of bound substance) is considered, which allows to practically characterize the work of the sorbent layer under dynamic conditions. It is noted that the determination of dynamic combined power flow influences during the process of mixing of components plays an important role in the structure formation of the suspension and promotes the construction of calculations for the construction of mixing equipment. The obtained data give an answer a series of questions about the theory of adsorption and diffusion (adsorption actions of van der Walsh forces on surfaces) and the ability to regulate the effect of combined power flows directly affect these process transformations (concentrations). For a illustration and understanding of the general execution of research, depending on the method of applying force, the degree of its previous dispersion and its physical and mechanical properties, a scheme of causal relationships between components and parameters that determine the change in the structure of the components in mixing process on a new discrete machine. The principle of discrete-momentum mixing of components in the weight condition and mechanical influence of the formable working body is considered. Based on the process of mixing the components in the working chamber of the machine, a mathematical model is proposed
Improvement of growth, productivity and some chemical properties of hot pepper by foliar application of amino acids and yeast extract
Get PDFA greenhouse experiment was conducted during the seasons of 2016 - 2017 to compare the impact of foliar amino acids binding (0.5, 1 and 2 g.L-1) and yeast extract ( 2.5, 5 and 10 g.L-1) on certain development and physiological parameters of hot pepper (Capsicum annuum L.). The results cleared that foliar application of amino acid (2 g.L-1) or yeast (10 g.L-1) increased development parameters of hot pepper compared to control in both first and second seasons. Amino acids foliar implementation with (2 g.L-1) gave higher content of anthocyanins, ascorbic acid, lycopene and íŸ- carotene contents as compared with the control. Also, 10 g.L-1 foliar application of yeast extract showed the best results as compared to control in both first and second seasons. Foliar application of amino acids contents increased phenol and flavonoid contents of hot pepper fruits. Maximum increase was observed at 2 g.L-1 amino acids in both seasons. While 1,1-Diphenyl-2-picrylhydrazyl (DPPH) and lipid peroxidation contents increased with 2 g.L-1 amino acids and 10 g.L-1 yeast foliar application. The HPLC analysis of ethanolic extract of hot pepper fruits has shown fifteen phenolic compounds. Phenolic compounds were increased by increasing the concentration of amino acid and yeast extract foliar application in the both two seasons. In conclusion it is recommended to use amino acid (2 g.L-1) and yeast extract (10 g.L-1) foliar application as they play a key role in productivity , also in protecting the environment as eco-friendly and cost-effective inputs for the farmers
Investigation of the process of production of crafted beer with spicy and aromatic raw materials
Get PDFThis scientific work demonstrates the stages of the process of inspiring the spicy aromatic raw materials of Badian, which is added to the craft beer in the process of its digestion. In addition, the work shows an analysis of the composition of spicy aromatic raw materials which will be used as an additive. The research proves the rational quantity and concentration of alcoholic spiro-aromatic raw materials for beer and determines the effect of alcoholic spiro-aromatic raw materials on beer indices. We have clarified the organoleptic and physicochemical parameters of beer with spicy aromatic raw materials Badian and composition based on infusions of Badian and cinnamon. As a result, we received water-alcohol infusions of spicy aromatic raw materials and developed new types of beer on their basis. On the basis of the conducted studies, the regression equation of the dependence of the content of actual dry substances and the volumetric fraction of alcohol from the change in the amount of spray-aromatic raw material and alcohol concentration in the alcohol-alcoholic infusion of spin-aromatic raw materials was obtained. In addition, we conducted calculations on the cost-effectiveness of adding these types of spiced aromatic raw materials to beer
Formation of microbial biofilms on stainless steel with different surface roughness
Get PDFThe physical essence of the formation and influence of bacteria on the surface of technological equipment in the dairy industry is considered as an essential factor leading to contamination of dairy products and is a major hygienic problem. The ability of microorganisms on the surfaces of technological equipment to form biofilm forms and requirements for steel grade, relief, and its roughness were analysed. The effect of surface roughness on promoting or preventing adhesion and reproduction of biofilm forms of bacteria, which reduce the efficiency of sanitary processing of dairy equipment and thereby increase the microbial contamination of dairy products with shortened shelf life, is substantiated. Research about the process of bacterial adhesion to the surface of metals with different roughness depending on the size and shape is presented. It is found that on the surface of stainless steel with roughness 2.687 ±0.014 micron film formation process in Escherichia coli and Staphylococcus aureus are similar from 3 to 24 hours and does not depend on the size of the bacteria, and accordingly allows us to argue that rod-shaped and coccid bacteria attach freely in the hollows of the roughness are the beginning of the process of the first stage of biofilm formation. It is found that on the surface of stainless steel with roughness 0.95 ±0.092 micron film formation process in S. aureus is more intense than in E. coli. Thus, within 3 hours of incubation, the density of biofilms formed S. aureus was 1.2 times bigger than biofilms E. coli, by the next 15 hours of incubation formed biofilms S. aureus were, on average, 1.3 times denser. It is established that S. aureus due to its spherical shape is able to fit in the hollows of the roughness 0.95 ±0.092 μm and faster to adhere to the surface at the same time. E. coli, due to its rod-like shape, with such surface roughness, can adhere to the cavities only over its entire length. It is proved that by surface roughness 0.63 ±0.087 μm film intensity S. aureus was, on average, 1.4 times faster than E. coli, for roughness 0.16 ±0.018 micron film formation process took place equally for S. aureus and E. coli, but biofilms were lower in density than those formed on roughness 0.63 ±0.087 micron. Studies suggest that the use of equipment in the dairy industry with a roughness of less than 0.5 microns will reduce the attachment of microorganisms to the surface and reduce the contamination of dairy products