Potravinarstvo最新文献_第10页

Influence of composition of feed and lactation period on mineral composition of Mare's 饲料成分和哺乳期对母马矿物成分的影响

Potravinarstvo Pub Date : 2018-03-21 DOI: 10.5219/894

M. Fišera, P. Valásek, S. Kráčmar, V. Kuban, Pavla Burešová, Helena Velichová, Lenka Fišerová

{"title":"Influence of composition of feed and lactation period on mineral composition of Mare's","authors":"M. Fišera, P. Valásek, S. Kráčmar, V. Kuban, Pavla Burešová, Helena Velichová, Lenka Fišerová","doi":"10.5219/894","DOIUrl":"https://doi.org/10.5219/894","url":null,"abstract":"Effects of lactation period and feed on essential minerals composition of mare's milk were studied. Average Ca, P, Na and Mg concentrations in feed DM were 0.66, 4.30, 0.13 and 2.21 g.kg-1 of DM (dry matter), respectively. In regard to milk all elements concentrations were not similar to each other due to the changes of the lactation day differences. Average Ca, P, Na and Mg concentrations (in DM) caused by breed differences and lactation days were 1.95, 1.08, 0.53 and 0.22 g.kg-1, respectively. During the milk period, a high-quality feed were maintaining the major mineral composition of mare's milk in 1.5 - 2 times higher amount than milk of mare fed with pasture and a low-quality feed. The colostrum stage of mare was much shorter than other animals, the mare's milk on the 2nd day of lactation showed properties of initial milk in which its composition, particularly in minerals, were two times higher when compare to that on milk periods that was started from 5th day after parturition. It seemed that some factors, except well physiological conditions, such as mare's age, number of foaling, sex of foal etc. did not affect milk nutrient composition.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"40 1","pages":"216-225"},"PeriodicalIF":0.0,"publicationDate":"2018-03-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75523120","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Biogenic amines content in the fermented asian food in the Czech Republic 捷克发酵亚洲食品中的生物胺含量

Potravinarstvo Pub Date : 2018-03-18 DOI: 10.5219/896

P. Pleva, Veronika Cabáková, Irena Butor, Vendula Pachlová, L. Buňková

引用次数: 2

Development of resistance to antibiotics in bacteria Staphylococcus spp. Isolated from milk samples in the sheep breedings on east of Slovakia 从斯洛伐克东部绵羊养殖的牛奶样品中分离出的葡萄球菌对抗生素的耐药性的发展

Potravinarstvo Pub Date : 2018-03-16 DOI: 10.5219/904

M. Vasil', J. Elečko, Z. Farkašová, František Zigo

{"title":"Development of resistance to antibiotics in bacteria Staphylococcus spp. Isolated from milk samples in the sheep breedings on east of Slovakia","authors":"M. Vasil', J. Elečko, Z. Farkašová, František Zigo","doi":"10.5219/904","DOIUrl":"https://doi.org/10.5219/904","url":null,"abstract":"Normal 0 21 false false false EN-GB X-NONE X-NONE During the last three years (2015 to 2017), the frequency of occurrence of bacteria Staphylococcus spp. were examined in total 3466 individual and 12 pool milk samples. Experiment was carried out in two herds of breed of sheep Improved Valaska in region of East Slovakia. Were isolated and taxonomically identified 15 species of the genus Staphylococcus spp. (n = 444). From the coagulase positive staphylococci (CPS), S. aureus was isolated during the reporting period, however, most often in the first year (45). The incidence of S. intermedius and S. hyicus has been irregular. From the coagulase negative staphylococci (CNS) (n = 288), were isolated S. epidermidis present in 37.5% (108), S. scheiferi 25.69% (74) and S. chromogenes 23.61% (68), while other species occurred only rarely. The bacteria S. aureus (n = 117) showed the highest resistance to novobiocine 14.5%, to erythromycin 12.8%, lincomycin 7.69% and also 7.69% to penicillin. In the framework of the CNS sensitivity we tested 108 strains of S. epidermidis, from which it was 11.1% resistant to novobiocine and 8.3% to erythromycin. Statistical comparison of the incidence of resistance to penicillin and novobiocine in S. aureus and S. epidermidis was performed using Chi square test. There was statistically significant dependence of tracked characters was confirmed on significance level α = 0.05. Also, the incidence of intermediate sensitivity of bacteria in the Staphylococcus spp., indicates the unfavourable development of resistance to the most commonly used antibiotics to treat the inflammation of the udder in sheep. It is therefore recommended to regularly check the resistance to antibiotics and often isolated bacteria CNS.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"4 1","pages":"273-278"},"PeriodicalIF":0.0,"publicationDate":"2018-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75248457","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Evaluation of selected quality parameters of reduced salt frankfurters 还原盐法兰克福香肠选定品质参数的评价

Potravinarstvo Pub Date : 2018-03-16 DOI: 10.5219/908

M. Jůzl, A. Saláková, M. Müllerová, Klára Kozohorská

{"title":"Evaluation of selected quality parameters of reduced salt frankfurters","authors":"M. Jůzl, A. Saláková, M. Müllerová, Klára Kozohorská","doi":"10.5219/908","DOIUrl":"https://doi.org/10.5219/908","url":null,"abstract":"Higher salt content in foods brings health risks associated with hypertension and leads to an increased risk of strokes and fatal vascular diseases. For this study, a frankfurter was chosen as a frequently consumed meat product. In repetitions, four groups of products were produced with different salt contents (2.0% and 1.4%) and the kind of meat used (CPF - Control Pork Frankfurters, RPF - Reduced salt Pork Frankfurters, CBF - Control Beef Frankfurters, RBF - Reduced salt Beef Frankfurters). Basic chemical parameters (dry matter, fat and salt content), colour parameters (CIE L*, a* and b*) and basic sensory analysis were performed before (UT - untreated) and after heat treatment (HT - heat treated). The lower salt content and the type of meat used have a significant effect ( p ˂0.05) on the colour of the products. In almost all parameters frankfurters with pork meat scored better than frankfurters with beef meat. The lower salt content and the type of meat used proved to have affected the colour of the products. After heat treatment there were found statistical significant differences in saltiness between control and salt reduced group (UT, p = 0.0098; HT p = 0.0001). Sensory results were better with pork and higher salt. A more key role than salt content in frankfurters is played by the type of meat. Debrecener´s frankfurter was selected for this study, and its formula can serve as a good example for the manufacturers that there is no need to worry about one third salt mixture reduction in the recipe on frankfurters sensory analysis.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"48 14 1","pages":"279-284"},"PeriodicalIF":0.0,"publicationDate":"2018-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86066548","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Mastitis pathogens and their resistance against antimicrobial agents in herds of dairy cows situated in marginal parts of Slovakia 斯洛伐克边缘地区奶牛群中的乳腺炎病原体及其对抗菌剂的耐药性

Potravinarstvo Pub Date : 2018-03-16 DOI: 10.5219/905

František Zigo, M. Vasil', J. Elečko, M. Zigová, Z. Farkašová

{"title":"Mastitis pathogens and their resistance against antimicrobial agents in herds of dairy cows situated in marginal parts of Slovakia","authors":"František Zigo, M. Vasil', J. Elečko, M. Zigová, Z. Farkašová","doi":"10.5219/905","DOIUrl":"https://doi.org/10.5219/905","url":null,"abstract":"Marginal regions are relatively large part of the area Slovakia which in terms of the economy breeding ruminants can efficiently produce animal commodities only occasionally. Geographic, social and economic stability of these regions is strongly influenced by breeding of ruminants with market milk production. Mastitis is a disease complex that assumes highest clinical and economic significance in milk animals particularly medium to high yielding dairy cattle, usually in and around periparturient period. The objective of this study was to evaluate the effectiveness of different antibiotics against mastitis causing microorganisms during first month of lactation in two herds of 230 and 310 dairy cows situated in marginal parts of Slovakia. Milk samples from quarters were cultured and identified bacteria were subjected to antimicrobial susceptibility test by disc diffusion method to a large number of antibiotics. The prevalence of mastitis in the monitored herds of dairy cows was 26.1% to 17.6%, respectively. A total of 1663 milk samples from udder quarters were investigated, 446 (21.3%) samples were positive. No pathogens were isolated from 1663 (78.4%) milk samples. From all tested bacteria Staphylococcus spp. and Streptococcus spp. which were isolated from subclinical and clinical mastitis, were found amoxicillin + clavulanat and tetradelta to be most effective drug followed by ceftiofur and rifaximin. The significant difference was confirmed between the Staph. aureus and coagulase-negative staphylococci (CoNS) isolates with respect to their susceptibility to the various antibiotics. Antibiotic susceptibility tests should be done to determine the effectiveness of drug that can be used for successful treatment of diseases. Proper isolation and identification of the causative organism play significant role in prevention and control of the diseases.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"31 1","pages":"285-291"},"PeriodicalIF":0.0,"publicationDate":"2018-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78068102","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

Effect of different storage conditions on the microbiological characteristics of insect 不同贮藏条件对昆虫微生物特性的影响

Potravinarstvo Pub Date : 2018-03-13 DOI: 10.5219/910

Martina Adamek, J. Mlček, A. Adámková, Jiřina Suchánková, Magda Janalíková, M. Borkovcová, M. Bednářová

{"title":"Effect of different storage conditions on the microbiological characteristics of insect","authors":"Martina Adamek, J. Mlček, A. Adámková, Jiřina Suchánková, Magda Janalíková, M. Borkovcová, M. Bednářová","doi":"10.5219/910","DOIUrl":"https://doi.org/10.5219/910","url":null,"abstract":"When introducing a novelty food, its safety needs to be monitored. One of the safety aspects of human health is microbial contamination. In this work, microbiological parameters of long-term stored edible insect material - mealworm ( Tenebrio molitor ), lesser mealworm ( Alphitobius diaperinus ), field cricket ( Gryllus assimilis ), and migratory locust ( Locusta migratoria ) were evaluated. The monitored indicators (colony forming units, enterobacteria, lactic acid bacteria, yeasts and moulds) were evaluated using common microbiological methods. All samples of stored insect were determined as safe for human consumption, except for the lesser mealworm sample from 2016, in which case the limit was exceeded. Sample of adult field cricket seems to be suitable for long-term storage, as it contained the lowest amount of microorganism. Sample of dried Gryllus assimilis from 2014 had the lowest microbial contamination. Further results suggest that, for long-term storage, the most suitable way of preparation is killing with boiling water, drying at 103 °C for 12 hours and subsequent hermetic packaging.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"49 1","pages":"248-253"},"PeriodicalIF":0.0,"publicationDate":"2018-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73539670","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8

Study on the meat isotopic composition for origin identification 肉类同位素组成的产地鉴别研究

Potravinarstvo Pub Date : 2018-03-13 DOI: 10.5219/906

I. Chernukha, Z. Yurchak, E. Kuzmina

{"title":"Study on the meat isotopic composition for origin identification","authors":"I. Chernukha, Z. Yurchak, E. Kuzmina","doi":"10.5219/906","DOIUrl":"https://doi.org/10.5219/906","url":null,"abstract":"Russian consumer and governmental authorities are equally concerned to know where food products come from. This requires more accurate and specialized methods for the evaluation of geographical location. The following methods are used: chemometrics, histological and histochemical, genomic and proteomic, microbiological, immunochemical and mass spectrometric. Method of stable isotope analysis is becoming increasingly promising nowadays for the identification of meat and meat products' place of origin. The isotope ratios of the four elements - carbon, nitrogen, oxygen and hydrogen, are mainly determined. The method is successfully used to identify a country of origin of wines, juices and water. The aim of the research was to study the stable isotope ratios for pork and beef samples purchased in Moscow supermarkets (Russian Federation). The country of production of meat samples was determined according to specifications and/or labels. The geography of countries of meat samples origin includes Europe, both America continents and Australia. Databases collected by the All-Russian Scientific Research Institute of the Brewing, Non-Alcoholic and Wine Industrywere used for the analysis and interpretation of the results. Values of 13 С/ 12 С, δ 13 С, 18 О/ 16 О, δ 18 О, 2 Н/ 1 Н, δ 2 Н for 30 pork and beef samples from 13 countries were obtained. Differences in stable isotope ratios were found depending on place of origin. The data correlated with the oxygen isotope characteristics for wine, which were in the range from 2.5 to 4.5 ppm. According to the 13 С/ 12 С, δ 13 С results, the assumption was made about a false indication of the region for the beef sample. Despite the fact that beef was labeled as a product of Lithuania, the region of origin was most probably defined as Germany. The studies carried out showed the possibility to identify the region of raw meat origin by the stable isotope ratio.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"13 1","pages":"262-266"},"PeriodicalIF":0.0,"publicationDate":"2018-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73273088","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5

Content of endogenous sulfur dioxide in wines 葡萄酒中内源二氧化硫的含量

Potravinarstvo Pub Date : 2018-03-13 DOI: 10.5219/854

V. Kuban, Vlastimil Fic, Petr Marčincák, S. Kráčmar, J. Golian

{"title":"Content of endogenous sulfur dioxide in wines","authors":"V. Kuban, Vlastimil Fic, Petr Marčincák, S. Kráčmar, J. Golian","doi":"10.5219/854","DOIUrl":"https://doi.org/10.5219/854","url":null,"abstract":"Content of free and total endogenous sulfur dioxide were evaluated by classical iodometric titration in must, during winemaking processes and in bio-wine. No exogenous sulfur dioxide was added in any technological operations to simplify the evaluations. In addition, the results were corrected on the content of reductons (total content of reducing substances). The results confirmed formation of endogenous sulfur dioxide from sulfur containing substances (sulfur containing amino acids etc.) in both experiments. Microbial sulfur dioxide is preferably bound to carbonyl substances. Only minor part is present in the free (active) form of the sulfur dioxide. In addition, total content of polyphenols (TPC) and total antioxidant capacity (TAC) were determined by spectrophotometry at the same time. A procedure OIV-MA-AS323-O4B: R 2009 was used. Contents of \"free\" and \"total\" sulfur dioxide (with/without correction on contents of reductons) and total content of reductones were determined after complexing the sulfur dioxide with formaldehyde. A standard spectrophotometric method using Folin-Ciocalteu reagent was applied for determination of total content of polyphenolics (TPC) at 765 nm after 60 min incubation. The results were expressed as tannin equivalents (in mg.L -1). A standard DPPH (2,2´-difenyl-1-picrylhydrazyl dissolved in methanol) spectrophotometric method was applied for determination of total antioxidant capacity (TAC) at 515 nm. Depletion of the color intensity was measured after 60 min incubation against blank (methanol) and absorbance decrease Δ(A) = (A 0 - A 1 )/A 0 was calculated and used for construction of calibration curve. The TAC values were expressed as ascorbic acid concentrations (in mg.L -1 ).","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"13 1","pages":"241-247"},"PeriodicalIF":0.0,"publicationDate":"2018-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84078945","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Polyphenols and antioxidant capacity in different types of garlic 不同类型大蒜的多酚和抗氧化能力

Potravinarstvo Pub Date : 2018-03-13 DOI: 10.5219/895

S. Škrovánková, J. Mlček, L. Snopek, Tereza Planetová

{"title":"Polyphenols and antioxidant capacity in different types of garlic","authors":"S. Škrovánková, J. Mlček, L. Snopek, Tereza Planetová","doi":"10.5219/895","DOIUrl":"https://doi.org/10.5219/895","url":null,"abstract":"Normal 0 21 false false false EN-GB X-NONE X-NONE Garlic contains important biologically active compounds such as phytoncides, antioxidants and others. There belong organosulfur compounds, allyl thiosulfinates and phenolic compounds (phenolic acids, flavonoids), vitamins (E and C) and some minerals, that all have several positive effects on human health. In the work five types of raw garlic ( Allium sativum ) of Czech, Chinese and Spanish origin, and bear's garlic ( Allium ursinum ), and two dried garlic products, were evaluated for polyphenols content and antioxidant capacity. The highest values of total polyphenols (TP), analyzed by spectrometric method with Folin-Ciocalteu reagent, had fresh samples of bear's and Spanish garlic; the lowest ones were evaluated for Czech garlic bulbs (92.2 - 119.6 mg GAE.100g -1 fw) and dry garlic products (70.1 - 84.5 mg GAE.100g -1 ). The total antioxidant capacity (TAC) was determined by spectrometric methods with DPPH and ABTS reagents. To types of fresh garlic with the best values of antioxidant capacity, evaluated by both methods, belong bear's and Spanish garlic, followed by Chinese and Czech garlic samples. These values are in agreement with polyphenols content in garlic bulbs. Dry garlic products had the highest values of TAC. Content of polyphenols and antioxidant capacity values were positively correlated, higher correlation value was detected for TP and TAC-ABTS (0.973) than for TP and TAC-DPPH (0.873). Bear's garlic and garlic belong to the vegetable types with high amount of biologically active compounds such as antioxidants.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"31 5 1","pages":"267-272"},"PeriodicalIF":0.0,"publicationDate":"2018-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82802820","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 17

Characteristics of Paprika samples of different geographical origin 不同产地辣椒样品的特征

Potravinarstvo Pub Date : 2018-03-13 DOI: 10.5219/902

V. Štursa, P. Diviš, J. Pořízka

{"title":"Characteristics of Paprika samples of different geographical origin","authors":"V. Štursa, P. Diviš, J. Pořízka","doi":"10.5219/902","DOIUrl":"https://doi.org/10.5219/902","url":null,"abstract":"This study investigated 11 different kinds of ground paprika of different geographical origin and tried to find some correlations between their measured chemical composition and country of origin. The parameters examined in ground paprika were as follows: sample moisture, total content of ash, total content of lipids, total content of nitrogen, content of saccharides (glucose, fructose, sucrose), elemental analysis (selected elements were Ca, K, Mg, Na, Cu, Fe, P a Zn), ASTA color value and pH value of water extract. Average content of moisture in paprika was 10.7 ±1.7 %. Average content of ash in the paprika samples was 5.8 ±0.6. Average total lipid content in paprika was 10.6 ±3.3 %. Total content of nitrogen in paprika was 1.93 ±0.17 % in average. Content of fructose (316 ±92 mg·g -1 ), glucose (215 ±119 mg·g -1 ) and sucrose (92 ±41 mg·g -1 ) in ground paprika was measured by HPLC-ELSD. Elemental analysis has been performed by ICP-OES. Average content of individual elements was: Ca 27 ±7 mg·g -1 , K 198 ±23 mg·g -1 , Mg 23 ±4 mg·g -1 , Na 20 ±4 mg·g -1 , Cu 0.155 ±0.015 mg·g -1 , Fe 1.2 ±0.4 mg·g -1 , P 33 ±6 mg·g -1 and Zn 0.17 ±0.04 mg·g -1 . Average ASTA color value of paprika samples was 119 ±31 ASTA. The pH value of paprika water extract was 5.13 ±0.12 in average. Obtained data were statistically processed with Analysis of Variance (ANOVA) on p <0.05 and with Principal Component Analysis (PCA). Statistical analysis of the data confirmed, that samples from more distant regions (Hungary, Spain, Turkey, Bulgaria) can be differentiated according to their different chemical composition, while samples from similar regions (Hungary, Slovakia, Romania) is more difficult to differentiate.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"12 1","pages":"254-261"},"PeriodicalIF":0.0,"publicationDate":"2018-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85262258","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 8