MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY最新文献

Effect of whole-grain flour addition on bread sensory quality 添加全麦面粉对面包感官质量的影响

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Pub Date : 2023-11-01 DOI: 10.2478/mjfst-2023-0001

A. Tauferová, Hana Hellingerová

{"title":"Effect of whole-grain flour addition on bread sensory quality","authors":"A. Tauferová, Hana Hellingerová","doi":"10.2478/mjfst-2023-0001","DOIUrl":"https://doi.org/10.2478/mjfst-2023-0001","url":null,"abstract":"Abstract Regarding the consumption of whole grains and fiber, the majority of the population falls short of the recommendations of health organizations. The aim of the study was to evaluate the effect of the type and content of whole-grain flour on the sensory properties of breads. A total of sixteen experimental bread samples were prepared, containing varying proportions of different types of whole-grain flours. Both quantitative descriptive analysis and hedonic analysis were carried out by using categorical ordinal scales. Differences in the graininess of the individual samples were sensorially well discernible. In addition, slightly reduced chewability was described for samples with a higher addition of whole-grain flour. No problems with cohesiveness, increased hardness or unpleasant taste were perceived in the experimental samples. More significant differences were perceived in terms of color intensity. Hedonic ratings for taste, aroma and texture were within narrow ranges and in all cases reached values corresponding to a rather positive evaluation. All experimental samples of breads containing whole-grain flour were rated better from a hedonic point of view compared to the control made from conventional low-milled wheat flour. The addition of 30% whole-grain flour appears to be the most optimal.","PeriodicalId":408673,"journal":{"name":"MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY","volume":"253 1","pages":"3 - 13"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139295976","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

Shiga Toxin-Producing Escherichia coli (STEC) and Meat Part 1: Where did the STEC come from? 产志贺毒素大肠杆菌(STEC)与肉类:STEC从何而来?

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Pub Date : 2022-10-01 DOI: 10.2478/mjfst-2022-0007

Kameník Josef, Dušková Marta, Dorotíková Kateřina

{"title":"Shiga Toxin-Producing Escherichia coli (STEC) and Meat Part 1: Where did the STEC come from?","authors":"Kameník Josef, Dušková Marta, Dorotíková Kateřina","doi":"10.2478/mjfst-2022-0007","DOIUrl":"https://doi.org/10.2478/mjfst-2022-0007","url":null,"abstract":"Abstract The abbreviation STEC refers to Shiga toxin-producing Escherichia coli serotypes. STEC includes subgroups of E. coli with many different characteristics and virulence factors. One of these subgroups is the EHEC (enterohemorrhagic) pathotype, which are the agents of haemorrhagic diarrhoea in humans. In addition to undercooked minced beef dishes (hamburgers), chopped meat products, unpasteurised milk, lettuce, cantaloupes, apple juice, and vegetables have all been reported as vehicles for STEC transmission. Outside the mammalian intestinal tract, intestinal bacteria are threatened by predatory protozoa. STEC strains carrying stx genes have developed a defence strategy based on the production of Shiga toxin able to kill eukaryotic cells. STEC pathogenesis in humans involves the initial adhesion of bacteria to the intestinal epithelium in the ileum and, later, colonisation of the colon with the production of the Shiga toxin. The barrier function of the epithelium and ion transport are disrupted, causing diarrhoea. A pathogenicity island called LEE (locus of enterocyte effacement) is a crucial genome segment for EHEC pathogenesis.","PeriodicalId":408673,"journal":{"name":"MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121842513","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

Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum 基于WPI和一种新型水胶体:波斯胶的可食用薄膜的物理化学和机械性能

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Pub Date : 2022-10-01 DOI: 10.2478/mjfst-2022-0010

Reno Georgiou, Renata Kostovska

{"title":"Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum","authors":"Reno Georgiou, Renata Kostovska","doi":"10.2478/mjfst-2022-0010","DOIUrl":"https://doi.org/10.2478/mjfst-2022-0010","url":null,"abstract":"Abstract In this study, the effect of Persian gum (PG) as a novel gum to be used in edible films was examined. Sorbitol-plasticized whey protein isolate (WPI) films with incorporation of PG in different ratios (100:0, 80:20, 60:40, 50:50, 40:60 and 20:80 WPI: PG) were prepared. The effects of PG concentration on the physicochemical properties; water vapour permeability (WVP), moisture sorption isotherms and mechanical properties; tensile strength (σmax) and elongation at break (%EB) were observed. Incorporation of PG in the film matrix significantly increased WVP (p<0.05) when added in ratios 60:40, 50:50, 40:60 and further increased in the ratio of 20:80 (WPI: PG). The moisture uptake of the films was not greatly influenced by the increment of PG. Addition of PG in the lowest concentration of 80:20 (WPI: PG) highly decreased the tensile strength of the films; however further addition of PG did not cause any great decrement. A significantly higher elongation was observed especially when PG was present in ratios 40:60 and 20:80 (WPI: PG). Overall, incorporation of PG in sorbitol-plasticized WPI films affected positively the elongation characteristics. However, improvement is needed for WVP to retain more stable values. This study suggests further examination of the soluble and insoluble fractions of PG using different polymers and plasticizers. A study on the antimicrobial properties of PG in edible films could also be examined since PG is traditionally used as a remedy.","PeriodicalId":408673,"journal":{"name":"MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY","volume":"287 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122304562","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

Effect of storage on sensory quality of chocolate 贮藏对巧克力感官品质的影响

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Pub Date : 2022-10-01 DOI: 10.2478/mjfst-2022-0013

A. Tauferová, Tereza Tkadlecová

{"title":"Effect of storage on sensory quality of chocolate","authors":"A. Tauferová, Tereza Tkadlecová","doi":"10.2478/mjfst-2022-0013","DOIUrl":"https://doi.org/10.2478/mjfst-2022-0013","url":null,"abstract":"Abstract The consumers are increasingly interested in high-quality chocolate products. This study focuses on the evaluation of the sensory quality of chocolate and changes it undergoes during storage. For the analysis, three types of dark chocolate were selected from the market network in the Czech Republic. For the evaluation, both quantitative descriptive analysis and hedonic evaluation were used. After the two-month period, the evaluators were able to detect differences in the sensory quality of chocolate stored in various ways. To preserve the organoleptic properties of chocolate, the most suitable storage appeared to be storage at the temperature of 16°C with a relative humidity of 60%. Our results did not find significant deterioration in quality during storage at the temperature of 8°C with a relative humidity of 70%, since during the two-month storage period, the chocolate samples showed neither sugar bloom nor odour absorption, nor any other statistically significant sensory quality deterioration (p < 0.05), even at a higher relative humidity. Storage at room temperature with a relative humidity of 55% proved to be the least suitable storage method for chocolate, as it resulted in statistically significant deterioration (p < 0.05) in sensory descriptors.","PeriodicalId":408673,"journal":{"name":"MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132301959","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

Alternative Use of the Extensograph-E in the Role of a Texturometer 扩展仪- e在织构仪中的替代用途

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Pub Date : 2022-10-01 DOI: 10.2478/mjfst-2022-0008

I. Švec

{"title":"Alternative Use of the Extensograph-E in the Role of a Texturometer","authors":"I. Švec","doi":"10.2478/mjfst-2022-0008","DOIUrl":"https://doi.org/10.2478/mjfst-2022-0008","url":null,"abstract":"Abstract Food texture is traditionally evaluated using texturometers. On a pilot scale, four samples of graham or cheese salted sticks were measured by using the apparatus Extensograph-E. The equipment is originally designed for evaluation of the viscoelastic properties of wheat flour dough. The extensograph resistance as the height of gained curves has been closely correlated with the weight of the broken samples (ranges 59-1506 units and 3.11-19.38 g, respectively), representing the hardness of the salted sticks. As presumed, extensigraph elasticity and curve width were measured at close intervals 5.00-10.00 mm due to brittle character of the material tested. Similarly, neither the deformation energy as the area under the curve could be used for the samples discrimination (range 0.59-11.00 cm2). The hardness of cheese type and graham counterpart was statistically similar – the extensograph resistance means of fifty items were 559±381 and 500±352 units. According to the producer, the least, both tested graham stick samples could be differentiated - the corresponding means of fifty items were 367±293 and 632±361 units). Finally, only the extensibility of salted sticks was correlated with the declared contents of saccharides, proteins, and fat (r = −0.52, −0.56, and 0.49 for N = 100 and P = 95%).","PeriodicalId":408673,"journal":{"name":"MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY","volume":"359 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121546571","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

Occurrence and detection of Listeria monocytogenes in ready-to-eat foods 即食食品中单核细胞增生李斯特菌的发生与检测

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Pub Date : 2022-10-01 DOI: 10.2478/mjfst-2022-0011

P. Furmančíková, P. Navrátilová, Z. Šťástková, I. Bednářová, I. Steinhauserová

{"title":"Occurrence and detection of Listeria monocytogenes in ready-to-eat foods","authors":"P. Furmančíková, P. Navrátilová, Z. Šťástková, I. Bednářová, I. Steinhauserová","doi":"10.2478/mjfst-2022-0011","DOIUrl":"https://doi.org/10.2478/mjfst-2022-0011","url":null,"abstract":"Abstract Listeria monocytogenes is a pathogenic bacterium that causes listeriosis. Listeriosis is a serious and often fatal disease caused by the ingestion of contaminated foods. Listeria monocytogenes contaminates various types of food. It turns out that ready-to-eat foods can be a very common source of this pathogenic bacteria. The aim of this study was to evaluate the microbial quality of ready-to-eat foods. The main focus was given on evaluation of the presence of L. monocytogenes in this group of food. Total number of 50 samples were devided into three categories: pastries (n = 29), salads (n = 13) and others (n = 8). All samples were analyzed for presence of L. monocytogenes using a conventional cultivation method ISO 11290-1:2017. As confirmation tests were used API Listeria test and PCR. The presence of L. monocytogenes was detected in 3 (1.5%) samples. All positively tested samples belonged to the category pastries, specifically: Caesar wrap, Caprese mozzarella and dried tomatoes tortilla, Halloumi cheese and roasted pepper tortilla. The results of this study indicate that consumption of RTE foods can pose a risk of listeriosis, especially for consumers from susceptible risk groups.","PeriodicalId":408673,"journal":{"name":"MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY","volume":"56 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130883992","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

The effect of adding garlic powder to the feed of local fatted rabbits on production parameters and blood biochemical traits 饲料中添加大蒜粉对地方肥兔生产参数及血液生化性状的影响

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Pub Date : 2022-10-01 DOI: 10.2478/mjfst-2022-0009

H. A. Mohammed, F. Toma, F. Abdullah

{"title":"The effect of adding garlic powder to the feed of local fatted rabbits on production parameters and blood biochemical traits","authors":"H. A. Mohammed, F. Toma, F. Abdullah","doi":"10.2478/mjfst-2022-0009","DOIUrl":"https://doi.org/10.2478/mjfst-2022-0009","url":null,"abstract":"Abstract The aim was to evaluate the effect of the addition of garlic powder to the feed of young rabbits (kittens) on production parameters (incl. growth) and blood biochemical traits. Twelve local Iraqi rabbit kittens were selected (4-5 weeks of age) with an average weight of 330±5 grams. Each kitten was housed individually in a cage (1.5 x 2.0m) to ensure they had free access to feed and water. The kittens were divided into three groups of four according to three feeding trials (T1, T2 and T3) to evaluate production efficiency. The kittens were fed a controlled ration containing crude protein (16.6%) and metabolizable energy (2791Kcal/kg feed), with 1% garlic powder (dry weight; g/kg) added to the control ration of T2, and 2% to T3 (T1 was the control group, i.e. without garlic powder). The total weight gain, feed consumption rate and feed conversion ratio were calculated. Blood samples were obtained from all the kittens at the end of the trial period to determine specific blood biochemical traits, including total protein, triglyceride, cholesterol and glucose. At the end of experiment, the control ration was found to have a statistically significant (p≤0.05) effect on almost all production parameters and blood biochemical traits. It was shown that there was a statistically significant (p≤0.05) reduction in total weight gain, cholesterol, glucose, triglyceride, ALT and AST in those kittens fed with the added garlic powder.","PeriodicalId":408673,"journal":{"name":"MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY","volume":"44 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126550818","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

Inventory management in food retail in Serbia 塞尔维亚食品零售的库存管理

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Pub Date : 2021-05-01 DOI: 10.2478/mjfst-2022-0001

R. Lukić

引用次数: 0

Assessing the risks in food processing to a healthy living environment 评估食品加工对健康生活环境的风险

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Pub Date : 2021-05-01 DOI: 10.2478/mjfst-2022-0004

K. Mijanović

引用次数: 0

Current Situation with the Sensory Quality of Gluten-Free Bakery Products from the Czech Market Network 捷克市场网络无麸质烘焙产品感官质量现状分析

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Pub Date : 2021-05-01 DOI: 10.2478/mjfst-2022-0003

A. Tauferová, Eliška Jirsová

{"title":"Current Situation with the Sensory Quality of Gluten-Free Bakery Products from the Czech Market Network","authors":"A. Tauferová, Eliška Jirsová","doi":"10.2478/mjfst-2022-0003","DOIUrl":"https://doi.org/10.2478/mjfst-2022-0003","url":null,"abstract":"Abstract A large number of gluten-free baking mixes for making homemade bakery products can be found on the market, in addition to ready-made products – both unpacked and packed. The main objective of this study was to examine the current situation regarding the sensory quality of commercially available gluten-free bakery products on the Czech market. In total, 16 samples were analysed both individually and within groups of unpacked bakery products, packed bakery products, and bakery products made in a technological laboratory using baking mixes. Both a quantitative descriptive analysis and hedonic test of gluten-free bakery products were performed by 18 trained panellists, consisting of academic staff and students of University of Veterinary Sciences Brno, Czech Republic. The results were statistically evaluated by means of principal component analysis. A close correlation between descriptors of surface colour, saltiness, and overall pleasantness of the sample was established. Descriptors of surface colour (1.36–5.75), saltiness (1.22–4.12), sweetness (1.78–5.08), and yeastiness (1.93–4.52) showed the highest degree of variability in the evaluation of individual samples. Statistically highly significant differences were observed between the individual groups of samples of gluten-free bakery products. Based on hedonic testing, the group comprising samples of unpacked bakery products was evaluated as the best; in contrast, the group comprising packed bakery products was evaluated as the worst. The group comprising samples baked from purchased baking mixes was characterized by statistically significantly lower pleasantness of appearance and taste.","PeriodicalId":408673,"journal":{"name":"MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY","volume":"2008 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125618403","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