Potravinarstvo Slovak Journal of Food Sciences
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Changes in consumer behaviour in the food market in a crisis
Full text linkThis article deals with changes in consumer behavior in the food market during a crisis. A crisis can be described as a pandemic during the COVID-19 pandemic, war conflict in Ukraine and a high inflation rate that causes increasing prices of food and other items. All of this affected consumer behaviour in terms of purchasing behaviour and preferences. Consumers changed their behaviour, and we could notice rationality and irrationality in many cases. The research involved 565 respondents in a questionnaire survey conducted in the spring of 2022. The confidence interval at the level of max determined the sample size. +-5% at the significance level α=0.95. The paper presents and examines three hypotheses directly connected with the main aim of the paper. The questionnaire survey provided a solid base for our statistical evaluation, where we used the Mann-Whitney test, Kruskal-Wallis test, Friedman test, Principal component analysis (PCA) and Divisive hierarchical cluster analysis. Research results proved that food design and packaging were among the least important factors when buying food online during a crisis, and younger consumers least avoided the Internet when buying food. Just partially accepted was proven our hypothesis that demographic characteristics (age, gender, place of residence) significantly influenced the importance of factors when buying food via the Internet in times of crisis
Comparative characterization of strains of lactic acid bacteria isolated from Kazakhstan mare's milk and koumiss to create probiotic preparation
Full text linkThe most widely used probiotics that benefit human and animal health are lactic acid bacteria (LAB) derived from milk and dairy products. Therefore, this study aimed to investigate the probiotic properties of LAB strains isolated from Kazakhstan mare's milk and koumiss (fermented mare’s milk) samples. A total of 24 LAB strains were isolated to test their probiotic properties. Based on analysis of probiotic properties, the strains 3K, 7K, 9K, 10K and 11K were identified by 16S rDNA sequence analysis. According to PCR analysis, three strains (3K, 7K, 9K) were assigned to the species Limosilactobacillus fermentum and the remaining two strains (10K and 11K) were assigned to the species Lacticaseibacillus paracasei. In summary, the high biological potential of the strain Lacticaseibacillus paracasei 10K was identified as having probiotic property, which suggests its possible use as a promising candidate
Effect of extract of ginger root and liquorice on the microbiological safety of mutton liver pâté
Full text linkThis work aimed to evaluate the effect of ginger root (Zingiber officinale) and liquorice (Glycyrrhiza glabra) extract in liver pates on their microbiological safety, water activity and pH values. Four samples of pates were produced: control (without extracts), variant 1 (addition of 1% liquorice root and 2% ginger root), variant 2 (2% liquorice root, 3% ginger root), variant 3 (3% liquorice root, 4% ginger root). The number of mesophilic aerobic and facultative anaerobic microorganisms, lactobacilli, moulds, yeasts, Staphylococcus aureus, Escherichia coli, and Salmonella on the day of production and after 1, 3, 6 and 12 months of storage were determined. According to the experimental data, the studied microbiological safety indicators were within the permissible standards during the entire period of storage. The lowest microflora growth was observed in variants 1 and 4. With increasing storage time of the samples, a decrease in the value of water activity and an increase in the pH value was observed. Sensory analysis showed a positive trend in pates' taste, texture, and aroma when introducing sheep fat and plant extracts into the recipe. According to the overall sensory analysis score, variant 2 received the highest score (8.5), while the control sample received the lowest score (7.9). The aroma, consistency and juiciness of the pâtés of variant 2 were significantly better (p <0.05). The studies confirmed the prospects of improving the microbiological stability of liver pâté using different combinations of plant extracts
The effect of functional bars on the biochemical parameters of blood during physical exertion
Full text linkCurrently, the fast pace of life, changes in consumers’ habits, and the trend toward a healthy lifestyle around the world create the need for new healthy foods for immediate consumption. In this regard, the production of snacks with high nutritional value, as well as giving them functional properties through the use of various types of raw materials, seems promising. The choice of components following the physiological needs of various population groups in snack production allows getting new specialized food products, which improves people's quality of life and health. The most promising is the production of functional snack bars by combining vegetable and dairy raw materials. It is promising to use mare’s milk as a dairy raw material. The clinical efficacy of the new fruit-protein bars based on mare’s milk (FBBs) was tested on 25 volunteers aged 25-35 years for 60 days. The control group consisted of 15 people who received two KDV fruit and nut bars for 60 days, the nutritional and energy value of which was comparable to the snacks studied. Before and after taking snacks, blood biochemical and immunological parameters were evaluated. The results indicate a positive effect of new snacks based on mare’s milk on performance indicators, the state of cellular immunity, blood parameters, biochemical parameters, and antioxidant status. There is a decrease in fat mass, intracellular and extracellular fluid levels, and a reducing the number of final and intermediate lipid peroxidation products. The blood level of haemoglobin, erythrocytes, platelets, hematocrit, and all classes of immunoglobulins increased. Specialized functional protein bars, enriched with dry mare’s milk, can be recommended to various categories of the population experiencing intensive physical activity and psychoemotional stress to increase their adaptive capabilities and performance
The study of the nutritional and biological value of functional semi-finished fish products "fish balls"
Full text linkIn the context of the problem of the organization of high-quality nutrition for consumers, the ways of its solution by expanding the range of products based on raw fish materials are considered. The necessity of creating combined semi-finished products with adequate substitution for plant components is justified, which allows increasing the amount of dietary fiber consumed and reducing the caloric content of the product, enriching minced fish with carbohydrates (polysaccharides and dietary fibers), amino acids, as well as macro- and microelements. Thus, a comparative analysis of the content of essential amino acids in the muscle tissue of fish in the inland waters of the Republic of Kazakhstan with some oceanic and marine fish showed that the content of amino acids such as leucine, lysine, threonine, phenylalanine is slightly higher. They are characterized by a high content of essential amino acids limiting the biological value, g/100 g of protein: lysine – 8.8-11.6; methionine – 2.1-3.1; tryptophan – 1.0-1.1. The data analysis shows that a higher pH value of fish meat corresponds to a higher elasticity value. The pH shift to the alkaline side of more than 7.5, although it promotes the release of myosin, reduces the elasticity of meat. In our study, we used minced fish from Carp, Pikeperch, Bream, and Pike. It was found that with the addition of 30% of the functional supplement of kelp, the moisture-retaining capacity of the fish semi-finished product was 48.6% and pH 6.67. With the addition of 30% of the functional pumpkin additive, the moisture-retaining capacity of the fish semi-finished product was 49.27% and pH 6.04. Developing semi-finished fish products with plant components makes it possible to obtain products of high biological value with a juicy consistency, which meets modern trends in healthy nutrition
The efficacy of Bloso fish (Glossogobius giuris sp.) in improving hemoglobin, hematocrit, platelet, and albumin levels of Wistar rats with hypoalbuminemia
Full text linkTuberculosis (TB) is an infectious disease worldwide that causes death. Common clinical manifestations of patients with TB include anemia, hypoalbuminemia, and malnutrition. Most patients with TB are infected with coccus bacteria, such as Staphylococcus aureus, that commonly attack the respiratory tract. However, the consumption of heme protein sources could improve the nutritional status of patients with TB. Fish comprise one of the most widely consumed sources of heme. The bloso fish (Glossogobius giuris sp.), considered a fish without economic value is a new alternative source of heme protein. This study aimed to develop supplements using bloso fish (Glossogobius giuris sp.). This study used an experimental pretest-post-test control group design. Seven male Wistar rats were used as the negative control group. Twenty- eight male Wistar rats were administered S. aureus, fed a protein-deficient diet, and divided into the positive control group, the K1 group, which received up to 675 mg/200 g of bloso fish flour, the K2 group, which received up to 67.5 mg/200 g of bloso fish oil, and the K3 group, which received up to 675 mg/200 g of bloso fish fluor from oil extraction dregs. Treatment was administered for 28 days. The hemoglobin (Hb), hematocrit (Ht), platelet, and albumin levels in blood serum from the retroorbital vein were measured. Data were processed using a paired t-test and one-way analysis of variance. The results showed differences in Hb, Ht, platelet, and albumin levels were observed before and after treatment. Additionally, differences in Hb, Ht, platelet, and albumin levels were observed in the groups that received bloso fish flour and bloso fish oil. Bloso fish flour and bloso fish oil increased the Hb, Ht, platelet, and albumin levels of rats with hypoalbuminemia
The study of nutritional value and microbiological characteristics of brine cheese with vegetable additive
Full text linkThis article investigated brine cheeses' nutritional value and safety by adding vegetable additives (dry powder of white cabbage and coriander). Brynza brine cheese was used as the basis for the recipe. By the chemical composition of the cheese with vegetable, additives has a significantly higher protein content (26.27 g/100g), while the fat content is lower (14.98 g/100g). There is a high content of amino acids and fatty acids (PUFA 6%, MUFA 24%). During prolonged storage of brine cheese, water activity aw decreases in control from 0.997 to 0.990, mass fraction of moisture increases from 60% to 62.5%, in the brine cheese with vegetable additives aw from 0.998 to 0.991, mass fraction of moisture from 61.1% to 63.7%.The use of vegetable additives in the formulation of cheeses does not affect the deterioration of microbiological parameters compared to the control sample. As a result of experimental studies, the shelf life of brine cheese with vegetable additives is 8-10 days
Justification and microbiota compositions development for the fermentation of raw meat
Full text linkIn the production of fermented meat products, microorganisms of various taxonomic groups play an extremely important role, namely in the formation of specific taste, aroma, colour, and consistency. Both fermentative and spontaneous microflora take part in the components' transformation of meat raw materials during the maturation of such products, and the course of this process depends on the metabolic activity of the strains. In accordance, this article's purpose is to select microbiota compositions (lactic acid bacteria and coagulase-negative cocci) for the fermentation of meat raw materials. So, as a result of the research, 4 compositions were selected, two of which are lactic acid bacteria with micrococci (No. 2, 3) and two lactic acid bacteria with staphylococci (No. 1, 6). They were characterized by the high productivity of each of the components of the leavening composition, in particular, it was established that the number of MKB increased – by 4.3-6.5 times, and micrococci and staphylococci – by 7.7-28.6 times, respectively. For these compositions, mutual stimulation of the components was observed, contributing to the active microorganisms' development and their biochemical activity. Fermentation compositions No. 1, 6, 4, and 6 had the highest nitrite-reducing activity, and a high level of proteolysis characterized compositions No. 1, 2, 3, and 4. According to the results of determining the antagonistic activity against opportunistic and pathogenic microorganisms, it was established that the investigated compositions exhibit antagonistic activity against both gram-negative and gram-positive microorganisms
Crosslinking methods for improving the properties of soy-protein based films for meat packaging: a review
Full text linkCrosslinking methods have been used to improve the properties of soy protein-based films for various applications, such as meat packaging. Some of the crosslinking methods that have been reported in the literature include boiling soy milk, baking soy protein isolates, adding canola and sorghum proteins, incorporating Plantago major seed mucilage and Anethum graveolens essential oil, adding pine needle extract (PNE), incorporating montmorillonite and citric acid, using xylose as a crosslinker, and crosslinking with glutaraldehyde. The incorporation of additives such as canola and sorghum proteins, Plantago major seed mucilage and Anethum graveolens essential oil, and pine needle extract (PNE) has also been reported to improve the properties of soy protein-based films. In conclusion, soy protein-based films have excellent film-forming properties and many functional characteristics, making them a promising material for food packaging applications. However, their poor moisture barrier properties must be improved to make them more suitable for food packaging applications. Crosslinking methods have been used to improve the properties of soy protein-based films for various applications, such as meat packaging. The incorporation of additives such as canola and sorghum proteins, Plantago major seed mucilage and Anethum graveolens essential oil, and pine needle extract (PNE) has also been reported to improve the properties of soy protein-based films
Characteristics of mucous-forming polysaccharides extracted from flax seeds
Full text linkThe research used the seeds of long flax of the "Vruchy" variety and oil-curly flax of the "Original" variety. To extract mucus, whole flax seeds were hydrated for 3 hours. in tap water, at a ratio of 1:20 and a temperature of 18 – 20 °C with constant stirring with a magnetic stirrer. This study aimed to evaluate the effect of temperature and duration of extraction on the yield of mucilaginous polysaccharides in aqueous solution from flaxseed. Change range: the temperature is selected in the range from 0 °С to 100 °С with a step of 20 °С; with a duration, ranging from 10 min to 140 min in 10 min increments. The yield of polysaccharides from flax seeds was determined for each combination of controlled factors. It was established that in the first 10 – 20 min. there is an increase in the yield of polysaccharides and the rate slows over time. For 90 min. equilibrium occurs at a temperature of 80 °C. This period of the process is optimal for the extraction of mucilage-forming polysaccharides from flaxseed. The mass of the extracted polysaccharides, from the mass of the seeds after a time of 95 min was 5.74%, and 6.00% at a temperature of 80 °С. A package of applied statistical programs was employed during the research to process the experimental data. A mathematical model of the process of extracting mucus-forming polysaccharides in an aqueous solution of flax seeds was built using regression analysis methods. The obtained regression equations determined the optimal regimes of the sought values in terms of temperature (80 – 85 °C), time (85 – 90 min) and conducted in compliance with the prescribed amount of water of 200 cm3. Within 10 – 20 min the formation of a transparent gel capsule around the flax with a phase separation boundary under seed contact with water, which does not change further. This indicates the completion of the hydration process