Potravinarstvo Slovak Journal of Food Sciences 2022-05-10T18:00:16+00:00 doc. Ing. Peter Zajác, PhD. Open Journal Systems <p class="textnormal" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; color: #000000; font-weight: normal;" align="left"><strong>Welcome to administration panel</strong></p> Polyphenol components and antioxidant activity of Thymus spp. 2022-03-17T16:36:31+00:00 Olena Vergun Liudmyla Svidenko Olga Grygorieva Vladimíra Horčinová Sedláčková Katarína Fatrcová Šramková Eva Ivanišová Ján Brindza <p> This scientific work was aimed to evaluate the antioxidant potential of aromatic plants of <em>Thymus</em> spp. in the East of Ukraine. These plants are known as medicinal and food around the world. All antioxidant parameters were investigated spectrophotometrically: total content of polyphenols (TPC), the total content of phenolic acids (TPAC), the total content of flavonoids (TFC), molybdenum reducing power of extracts (MRP), and antioxidant activity by DPPH method (DPPH). Investigation of ethanolic extracts demonstrated that TPC varied from 57.89 to 123.67 mg/g gallic acid equivalent (GAE) DW for <em>Th. pulegioides</em>, from 61.43 to 168.18 mg GAE/g for <em>Th. serpyllum</em>, and from 47.36 to 115.67 mg GAE/g for <em>Th. vulgaris</em>. TPAC ranged from 27.36 to 50.22 mg/g caffeic acid equivalent (CAE) DW for <em>Th. pulegioides</em>, from 28.58 to 59.62 mg CAE/g for <em>Th. serpyllum</em>, and from 22.95 to 53.82 mg CAE/g for <em>Th. vulgaris</em>. TFC was determined in a range from 29.88 to 61.23 mg/g quercetin equivalent (QE) DW for <em>Th. pulegioides</em>, from 36.0 to 82.43 mg QE/g for <em>Th. serpyllum, </em>and from 24.59 to 55.41 mg QE/g for <em>Th. vulgaris</em>. MRP was detected in the range of 94.65 – 204.76 mg/g Trolox equivalent (TE) DW for <em>Th. pulegioides</em>, 96.06 – 219.0 mg TE/g for <em>Th. serpyllum</em>, and 87.56 – 215.43 mg TE/g for <em>Th. vulgaris</em>. The antioxidant activity of extracts by the DPPH method was 6.34 – 9.23 mg TE/g for <em>Th. pulegioides</em>, 8.11 – 9.21 mg TE/g for <em>Th. serpyllum, </em>and 4.97 – 9.53 mg TE/g for <em>Th. vulgaris</em>. It was established that polyphenol accumulation depended on the growth stage and species. For all species was found a strong correlation between TPC and TFC (<em>r</em> = 0.938, 0.908, and 0.854). Investigated <em>Thymus</em> spp. are a valuable source of antioxidants that can be used in pharmacological studies and the food industry.</p> 2022-01-01T00:00:00+00:00 Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences The intensification of dehydration process of pectin-containing raw materials 2022-03-17T16:36:29+00:00 Igor Palamarchuk Oksana Zozulyak Mikhailo Mushtruk Ievgenii Petrychenko Nataliia Slobodyanyuk Оlexander Domin Sergiy Udodov Olena Semenova Inna Karpovych Roksolana Blishch <p>The process of intensifying dehydration of pectin-containing raw materials by using centrifugation with simultaneous application of low-frequency oscillations to the working container creates an electroosmotic effect in unilateral diffusion to improve the filtration process. It is established that to reduce the technological resistance in the presented methods; it is necessary to create a fluidized bed of products due to the oscillating motion of the working capacity. An experimental vibration unit has been developed to determine the rational parameters of the vibrocentric moisture removal process using the electroosmotic effect. It is proved that the complex of the designed equipment provides consecutive carrying out of three-stage vibration filtration-convective drying of high-moisture production by an alternation of action of a stream of the heat carrier, an electromagnetic field, low-frequency fluctuations. According to the research results, the dependences of the kinetics of the moisture diffusion process on the electric field strength are obtained; frequency of electric current and duty cycle of pulses, which allowed to optimize the process parameters according to the criteria of minimizing energy consumption. It was found that the processing time to achieve the desired humidity with the application of vibration, filtration, and electroosmotic effect was twice less than for filtration drying in a fixed bed. In combination with the noted physical and mechanical factors, the proposed technology improves the technical and economic parameters of the studied process.</p> 2022-01-03T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences The study of the intensification of technological parameters of the sausage production process 2022-03-17T16:36:26+00:00 Larysa Bal-Prylypko Maryna Yancheva Mariia Paska Maxim Ryabovol Mykola Nikolaenko Valentyna Israelian Oksana Pylypchuk Nina Tverezovska Yurii Kushnir Maryna Nazarenko <p>One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacement of table salt with sea salt will reduce the sodium concentration in products to 20%. It is established that this modification increases the moisture-binding properties of minced meat and lowers the dosage of salt in the mass of raw meat, which will reduce the level of harm to the body due to excessive consumption of sausages. It is proposed to introduce a bacterial preparation based on the strain <em>Staphylococcus carnosus</em>, which will reduce the amount of sodium nitrite in the finished products. Technology has been developed to regulate the composition of microelements in meat products by enriching them with a kelp extract. It was found that changes in the composition of minced meat can adversely affect the taste and physicochemical properties of the product, which is confirmed by expert studies. As a result of laboratory studies, it was found that a partial change of salt in the sea helps to improve the stability and physicochemical quality of minced meat (active acidity, water activity, moisture retention, and shear stress). According to the research results, the recipe of sausages recommended for implementation at the enterprises of the meat processing industry of Ukraine has been developed.</p> 2022-01-17T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences Bromine in chicken eggs, feed, and water from different regions of Ukraine 2022-03-17T16:36:23+00:00 Oleksandr Orobchenko toxу Yuliia Koreneva Anatoliy Paliy Kateryna Rodionova Mikola Korenev Natalіya Kravchenko Olena Pavlichenko Svetlana Tkachuk Oleksandr Nechyporenko Svitlana Nazarenko <p>The purpose of these studies was to analyse and compare the content of bromine in samples of chicken eggs, feed, and water from different regions of Ukraine in the dynamics of 2016 – 2020: with an increased risk of bromine in products (Kharkiv, Poltava, Dnipropetrovsk and Mykolaiv regions) and outside the risk zone (Volyn, Vinnytsia and Zaporizhzhia). Studies of bromine content in eggs, feed, and water were performed in the laboratory of toxicological monitoring of the National Scientific Center "Institute of Experimental and Clinical Veterinary Medicine" (Kharkiv) using X-ray fluorescence analysis. As a result of the conducted researches, the increase of the bromine content in chicken eggs in the dynamics of 2016 – 2020 was established: the bromine content increased regardless of the region of the poultry farm location. The highest bromine concentration in chicken eggs was found in Kharkiv, Dnipropetrovsk, Mykolaiv, and Zaporizhia regions. Bromine source in poultry products is the excessive intake of bromine in the poultry body with alimentary environmental factors (feed and water). Bromine content in feed for chickens increased in the research dynamics (from 35.1% in the Poltava region to 2.5 times in the Zaporizhzhia region). It exceeded the established EFSA (4.4% of the total) and the average in Ukraine (51.2% of the total number of samples). In addition, the average bromine content in feed from poultry farms of the studied regions of Ukraine correlated with the number of registered and approved bromine-containing pesticides. The average bromine concentration in water sources in the studied regions of Ukraine had no significant differences compared to the beginning of the study but exceeded the maximum allowable concentration by 21.7% in 2016, 34.8% in 2018 and 39.1% in 2020. The maximum bromine concentration was in water sources in Mykolayiv, Kharkiv, and Dnipropetrovsk regions.</p> 2022-02-10T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences Entrepreneurial development in the production sphere of the regions of the Republic of Kazakhstan 2022-03-17T16:36:21+00:00 Yerkebulan Utegenov Jamilya Seitkhozhina Madina Ryspekova Zhuldyz Utegenova Azhar Baltasheva <p>In recent years, in connection with the rise of prices for resources the aggravation of the competition, the concept of enterprise performance management has begun to be actively used. The process of financial diagnostics and assessment of the security level in economic entities' activities is one of the most debatable in the scientific community. This research aimed to study the entrepreneurial development in the milk production sphere in Kazakhstan and to find the most effective tools for ensuring the financial security of enterprises. The databases of the Bureau of national statistics of the Agency for strategic planning and reforms of the Republic of Kazakhstan and the Eurasian Economic Commission were used as the study materials. The main methods were the resource and functional approach, integrated, and financial risk. Within the framework of this study, the dairy industry of Kazakhstan was investigated. Industrial enterprises operate in challenging economic conditions. Therefore, the managerial decisions should be directed towards strengthening the financial and property status and developing strategic potential capable of adapting to unfavourable environmental factors. The scientific novelty of the study lies in the fact that the presence of an organic link between the economic situation in the state and the profit margins requires an increase in the efficiency of using the production capabilities of the enterprise. The study's practical significance lies in using the findings and developments as recommendations for improving the economic aspects of dairy enterprises.</p> 2022-02-10T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region 2022-03-17T16:36:19+00:00 Zhanara Nurtayeva <p>The primary tasks are the development of the agro-industrial complex of the Republic of Kazakhstan and the provision of high-quality products to the population. The Akmola region is one of the country's most developed agricultural and industrial regions. The assessment of qualitative and quantitative indicators of milk production and processing in the Akmola region reflects the development dynamics of the dairy industry of the country and the main problems that need to be solved; therefore, research on this issue is relevant. The purpose of the study was to analyse the quantitative and qualitative indicators of milk production and processing at the enterprises of the Akmola region, review research on the development of formulations based on the raw materials of the area, and study factors affecting the quality of dairy products. The main method used in the study was the analysis of the suitability of milk of the Akmola region as a raw material for producing cheese fermented milk. It was found that, in general, the quality of milk of the Akmola region in terms of fat, protein, minerals, and lactose, the fatty-acid composition of milk fat, the content of somatic cells is good. The specificity of the region, which consists in the fact that most of the raw materials for milk processing plants are supplied by private farms, leads to the variability of microbiological indicators of milk and the content of somatic cells, which limits the use of milk in the production of certain types of cheese. It was concluded that there is a necessity in the development of new recipes, considering the characteristics of raw and powdered milk produced in the Akmola region, which will increase the range of high-quality dairy products, which will be distributed within the country and for export.</p> 2022-02-10T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences The effect of transportation and pre-slaughter detention on quality of pig meat 2022-03-17T16:36:17+00:00 Marian Simonov Ivan Stronskyi Volodymyr Salata Yuriy Stronskyi Larysa Kladnytska Mykola Kukhtyn Viktor Tomchuk Tetiana Kozytska Tetiana Tokarchuk <p> This research aimed to determine the influence of stress of various etiologies in pigs caused by transportation and pre-slaughter conditions on meat quality. For this purpose, pigs were divided into 11 groups within two meat processing enterprises, depending on the duration of transportation (short, long without breaks and long with breaks) and the conditions of keeping animals before slaughter. Also, within the two groups were created two subgroups with pigs of different breeds. A total of 156 pigs were studied. Blood was collected from all pigs to determine cortisol and lactate levels, and a sample of meat from the longest back muscle. The pH of the meat was determined at different stages of its maturation, and the weight loss of the sample was determined. As a result of the research, it was found that the highest quality pork was obtained from pigs that experienced lower levels of stress before slaughter. Keeping pigs for 10 – 14 hours before slaughter without access to water and food resulted in higher stress levels, which were probably expressed in higher blood concentrations of cortisol and lactate. Pigs’ access to food and water during pre-slaughter retention allows for high-quality meat by reducing the influence of stress. Pigs’ access to water before pre-slaughter does not affect the stress level but positively affects the loss of meat weight during maturation. The higher the concentration of lactate in pigs’ blood, the faster the pH of the meat decreases after slaughter, which negatively affects its quality and moisture retention. If there is a long-term transport of pigs, there is no rest stop that can significantly reduce stress levels in pigs. Duration of transportation of pigs does not correlate with stress levels, as the conditions before slaughter content.</p> 2022-03-10T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences The hypoglycemic and regenerative effect of the pancreas using instant porridge mix of pumpkin and brown rice flour on diabetic rats 2022-03-17T16:36:14+00:00 Agus Slamet Bayu Kanetro Agus Setiyoko <p>Diabetes is a congenital disease resulting from inefficiencies in insulin production and activities. Instant porridge mixed with pumpkin and brown rice (instant porridge mix) can be a functional food to lower blood sugar. This study aimed to determine the hypoglycemic activity and the ability of instant porridge mix to regenerate pancreatic beta cells in diabetic rats. Diabetes was induced by Streptozotocin (STZ). Instant porridge mix was used to substitute the standard feed AIN-93 at 0, 10, 20, and 30% levels. The hypoglycemic activity test used 30 Sprague Dawley rats assigned to five groups with six each. The groups were (1) normal rats fed with standard feed AIN-93, (2) DM/diabetes mellitus rats fed with AIN 93 feed, (3) DM rats fed with 10% instant porridge mix, (4) DM rats fed with 20% instant porridge mix, and (5) DM rats fed with 30% instant porridge mix. The treatment was carried out for twenty-eight days, and blood sampling was carried out at seven-day intervals for blood analysis to determine glucose levels. At the end of the study, the levels of MDA (malondialdehyde) and blood glucose in the liver of the rats were also analyzed. A histopathology test was also done on the pancreas. The results showed that feed substitution (20%) with instant porridge mix significantly (<em>p</em> &lt;0.05) reduced the level of blood glucose from 271.81 to 99.66 mg.dL<sup>-1</sup> in DM rats. In conclusion, DM rats fed with 20% instant porridge mix were the best treatment for hypoglycemic and regenerative effects of the pancreas.</p> 2022-03-10T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences Acclimatization of fish to the higher calcium levels in the water environment 2022-03-17T16:36:09+00:00 Nataliia Hrynevych Mykola Svitelskyi Valentyna Solomatina Оksаnа Ishchuk Svitlana Matkovska Alla Sliusarenko Oleksandr Khomiak Alla Trofymchuk Petro Pukalo Valeriia Zharchynska <p>It is established that calcium concentration changes (variations) in the water environment significantly influence its intake and distribution in tissues and organs of hydrobionts. The decrease in calcium concentration in water from <br />100 to 60 mg.L<sup>-1</sup> significantly reduces its content in fish liver. In the gills glandular apparatus of fish acclimated to the environment with lower calcium level (in comparison with control one), its concentration on the first day of the acclimation period slightly exceeded the initial level, thus testifying to its possible excretion of endogenous calcium by gills. The increase of calcium excretion through the renal and digestive systems in fish acclimates to the higher water level, and specific changes in phosphates excretion dynamics accompany oral intake. Long keeping fish in water with 100 mg.L<sup>-1</sup> calcium is accompanied by the increase of total phosphorus in urine (by 2 – 2.5 times), and its day excretion increases by 1.9 – 2.4 times. During fish acclimation to higher calcium levels in the water environment, the excretion of total phosphorus with faecal matter increases. The increase of calcium in the water environment to 100 mg.L<sup>-1</sup> leads to a temporary increase in total phosphorus excretion with faecal issues. The rise in cation concentration to 200 mg.L<sup>-1</sup> increases significantly during long-time fish stay in such an environment.</p> 2022-03-10T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences Development and shelf-life assessment of soft-drink with honey 2022-03-17T16:36:07+00:00 Marija Zheplinska Mikhailo Mushtruk Liubov Shablii Vasyl Shynkaruk Natalia Slobodyanyuk Yaroslav Rudyk Ivan Chumachenko Yevheniia Marchyshyna Alina Omelian Iryna Kharsika <p>This scientific work describes research that aims to determine the physicochemical parameters of homogenized honey and its safety indicators based on the determination of toxic metals and radionuclides. A series of experimental studies were conducted to develop and study recipes for honey water based on different types of honey collected in the Lviv region of Ukraine, namely acacia, buckwheat, sunflower, coriander, goldenrod, linden, and weeds. According to the results of experiments, it was found that the studied honey meets all the requirements presented in the standard for natural honey. And the results obtained to determine the dry matter content and pH allowed to blend different types of honey and get honey drinks, which will expand the range of non-carbonated products, which is very popular, especially in summer, and drink this drink during the year. To prolong the shelf life of honey drinks, it is recommended to add citric acid in an amount of 1% by weight of the drink and sodium benzoate as a preservative in an amount of 0.1%. The quality of the obtained honey water samples was assessed using organoleptic evaluation and physicochemical parameters. The resulting beverages have good organoleptic characteristics and can be offered for products in the industry.</p> 2022-03-10T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences The prolonged effect of GLUTAM 1M biologically active preparation on dairy productivity and milk quality of cows 2022-03-17T16:36:04+00:00 Vita Trokhymenko Тetyana Kovalchuk Volodymyr Bidenko Viacheslav Zakharin Оksana Pylypchuk <p>We have studied the effect of biologically active preparation of metabolic-neurotropic action “Glutam 1M” on milk productivity of cows and quality indicators of raw milk. This preparation was used for dry cows in the last trimester of pregnancy. Studies were performed in the private agricultural enterprise “Savertsi” of Popilnyansky district of Zhytomyr region on cows of Holstein breed. The biologically active preparation “Glutam 1M” has been administered to the cows of the experimental groups under the skin behind the shoulder blade in an amount of 20 ml, starting from 270 and 265 days of gestation, once a day for three consecutive days. Cows of control groups were injected with saline in the same dose. Using the biologically active preparation “Glutam 1M”, a milk yield decreased slightly by 2% (91.9 kg). The milk yield increased by 2.9% (141.5 kg) in the control group. 305-days milk yield in the control group of cows was almost the same as in the previous lactation period. During the experiment, the experimental group of cows – has decreased by 2.9% (136.5 kg). A similar situation has been observed during the biologically active preparation “Glutam 1M” on the 270 – 272<sup>th</sup> days of pregnancy. Milk yield in the experimental group of animals for the previous lactation and after the use of preparation remained almost at the same level in the control group – decreased by 4.7% (207.1 kg). 305-days milk yield in the control group of cows for the previous and post-lactation experiment period was almost the same. In the experimental group of animals, there was an increase in this indicator by 2.7% (128.7 kg). The use of the “Glutam 1M” preparation did not affect milk quality, namely the mass fraction of fat and protein; fluctuations of the above indicators stayed within the error.</p> 2022-03-10T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences Perspectives for the application of the sous-vide cooking in the development of products for public catering 2022-03-17T16:36:12+00:00 Sayat Berdigaliuly Lyazzat Baybolova Nataliia Davydenko Talgat Kulazhanov Yernur Kulazhanov Jozef Čapla Peter Zajác <p>The effect of different sous-vide cooking temperature-time combinations on beef steak's microbiological, physicochemical, and organoleptic parameters were analysed. The organoleptic quality of souse-vide beef steaks was excellent. The sous-vide cooking had a considerable impact on the physical and chemical parameters of the product. The amino acid composition of the sous-vide cooked meat was similar to the original fresh beef. Souse-vide meat cooking does not denature proteins as much as conventional cooking and frying. In some cases, the microbiological parameters exceeded the expected legislation limit. We recommend additional antimicrobial barriers, such as lower pH and antimicrobial extracts from ginger in a concentration of 0.5 – 1.5% of the weight of fresh meat, combined with garlic powder. The final product had an extended shelf life compared to control samples prepared by boiling and frying.</p> 2022-03-10T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences The inhibitory effect of Ukrainian honey on probiotic bacteria 2022-04-12T16:53:57+00:00 Svitlana Sidashova Leonora Adamchuk Valentyna Yasko Natalia Kirovich Dina Lisohurska Hanna Postoienko Olha Lisohurska Svitlana Furman Liudmyla Bezditko <p>Honey is used in the food industry as a natural sweetener and has therapeutic effects on the human body. Obtaining quality honey involves using organic preventive and treatment agents in beekeeping. The most common of these agents are probiotic supplements. This research aimed to study honey’s interaction with an inhibitory effect on the growth of microorganisms from the probiotic supplement Immunobacterin-D under laboratory and experimental field conditions. At the first stage of the research, we assessed the effects of ten honey varieties (buckwheat, sunflower, meadow and forest plants, linden) on <br /><em>B. subtilis</em> and <em>B. licheniformis</em> from the dry probiotic supplement. The honey-containing nutrient media had an inhibitory effect on the growth of <em>B. subtilis</em> colonies. After 24 hours of cultivation under aerobic conditions, the concentration of <em>B. subtilis</em> decreased, on average, from 5×10<sup>12</sup> colony-forming units in 1 g to 3.2×10<sup>4</sup> and 2.1×10<sup>5</sup> CFU/g in samples with monofloral and polyfloral honey, respectively. These results emphasize the need for further research on the symbiotic role of microflora in the stability of the microbiota of the hive and bee colony ecosystem. The next stage of the study investigated the probiotic effect on bee colonies in the field. Observations were made on the sanitary conditions of the hives and the behaviour of bees at the Petrodolyna demo apiary. No differences were found at the macro hive-bee colony ecosystem level between control bee colonies (n = 5) and the experimental ones (n = 5) that had received carbohydrate feeding with added probiotics. This confirms the inhibitory effect of honey on the development of bacteria, which eliminates the risk of uncontrolled growth of <em>B. subtilis</em> and <em>B. licheniformis</em> strain colonies inside the hive and the bacteria getting into bee products. The probiotic had positive effects, increasing the live weight of worker bees by 9.15% by the end of the apiary season compared to the control. This can improve the viability of the bees during wintering. At the last stage of the research, the honey obtained from the experimental colonies was checked for the spores of <em>B. subtilis</em> and <em>B. licheniformis</em> using melissopalynology.</p> 2022-04-11T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences Use of laboratory equipment for analysis of external quality of food maize kernel 2022-04-12T16:53:52+00:00 Marek Angelovič Michal Angelovič Ján Jobbágy Koloman Krištof <p>The purpose of this study was to investigate the influence of the parameters of the grain air-sieve cleaner in laboratory conditions on the external quality of food maize (Zea mays L.) kernel in terms of the design for the selection of a suitable sieve mesh for cleaning procedures. The object of the research was maize kernel, variety Pionier P0216, year of cultivation 2019. The available laboratory equipment was used in the study. To evaluate the external quality of food maize kernel, indicators were determined, which were investigated before and after cleaning. An Asus notebook computer with software from Microsoft Windows XP and Ofice 2010 was used to evaluate the measurement results. These results were achieved: an average bulk density of 846.77 kg.m<sup>-3</sup> was found in the input sample of food maize kernel after harvest, admixtures before cleaning reached an average of 19.1% and impurities of 2.76%, cleanliness of kernels before cleaning averaged 76.9%, the output after cleaning expressed in terms of bulk density reached an average value of 851.15 kg.m<sup>-3</sup>, admixtures after cleaning reached 0.07% and impurities 4.21%, clean kernels after cleaning reached 94.86% and damage kernels after cleaning decreased slightly by separation of fragments and chipped kernels. In conclusion, it was stated that the laboratory technique for post-harvest treatment of grain is at a high level worldwide. Currently, the issue of post-harvest processing of grain in Slovakia is addressed at an average level. Post-harvest processing and storage of grain in terms of enginery and technological and economic aspects is little researched in the Slovak Republic, so these issues are open to further research.</p> 2022-04-11T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus) 2022-04-12T16:53:49+00:00 Xin Zhao Zehua Zhang Zhenkun Cui Tatiana Manoli Han Yan Hao Zhang Galina Shlapak Alina Menchynska Anastasiia Ivaniuta Nataliia Holembovska <p>The present work was carried out to investigate the quality changes and shelf life of blue light (Blu-ray) irradiated sous-vide cooked (SVC) Argentine squid (Illex argentinus) during storage at 0, 5, and 10 °C. Sensory evaluation, color, shear force, lipid oxidation levels, total viable counts (TVC), and psychrophilic bacterial count were used to study the changes in storage quality of SVC squid at different temperatures. Results showed that the high-quality endpoints of Blu-ray irradiated Argentine squid were 360, 144, and 72 h, and the shelf-life endpoints were 504, 240, and 120 h during storage at 0, 5, and 10 ℃, respectively. The redness values of irradiated squid did not differ significantly (<em>p</em> &gt;0.05) during the storage, the brightness and yellowness values of irradiated squid showed an increasing trend, and the sheer force initially increased and then decreased. The thiobarbituric acid reactive substance of each squid stored at low temperature increased with the extension of the storage period, indicating that they exhibited fat oxidation with the extension of the storage period. The TVC and the number of Psychrobacter species increased with the storage period. The correlation analysis suggested that TVC and Psychrobacter count as indicators of quality changes in Argentine squid during low-temperature storage were in good agreement with sensory scores (R<sup>2 </sup>&gt;0.9). Additionally, our results showed that Blu-ray sterilization played a positive role by inducing photosensitive oxidation and decreasing TVC and the total number of Psychrobacter than the control group during storage of SVC squid after Blu-ray irradiation. This study provides a theoretical basis for applying Blu-ray sterilization in aquatic product processing.</p> 2022-04-11T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences The aromachology and possibilities of its application in a selected business entity 2022-05-10T05:30:19+00:00 Jakub Berčík Roderik Virágh Zdenka Kádeková Martina Budovcová <p>Aromachology studies the influence of odours on human behaviour and examines the relationship between feelings and emotions. The submitted paper deals with implementing a new marketing communication tool into practice and the possibilities of its use. Our research deals with the use of the human senses in marketing, where we take a closer look at the sense of smell because it has an important position in the human mind and life. It can awaken our memories and create emotions and improve the mood and often unconsciously influence consumer behaviour. The paper is divided into two parts. The first one aims at the theoretical introduction devoted to basic concepts such as aromachology and aroma marketing. This knowledge was subsequently applied directly to the surveyed company in the results part. The research subject is the influence of aromas on the emotional side of consumer behaviour which is influenced by all stimuli around us. Based on the research, we identified the most suitable aroma category that the company could use in the future. We have developed proposals and recommendations that could help increase awareness of a new product in the company's portfolio through unconscious communication at the point of sale, which will bring the gradual implementation of this marketing tool into practice. Two questionnaires were used – the first one aimed to gain basic information about consumers and their consumer behaviour. The second one was realized as a blind review of selected aromas using facial biometrics. Based on both surveys, we can conclude that introducing a specific aroma in the company certainly could influence the sale of a new product, a chocolate cake.</p> 2022-05-05T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences Exploring linkages between food security and economic growth: a Systematic mapping literature review 2022-05-10T05:30:21+00:00 Mario Fernandes Palupi Lindiasari Samputra <p>Food security can be achieved by being carried out simultaneously alongside the economy's growth at the macro level. While many countries worldwide carry out economic growth policies to improve food security, the causal relationship between economic growth and food security is still debated. This study uses a systematic mapping review to analyze the relationship between food security (FS) and economic growth (EG) using a systematic mapping review. There are 26 previous research results from 780 articles obtained. Database from google scholar, ScienceDirect, Elsevier, and JSTOR with a limited date range on published information from 2004-2021. The result shows an empirical gap in the relationship between FS dan EG with 76.92% supporting the correlative relationship between FS and EG, while the other 19.23% claimed that there is no correlation, and 3.85% (one study) explored the relationship between EG and FI (Food Insecurity). Furthermore, 11 studies explained that EG has a positive effect on FS; one study stated that it has a negative impact, and another one hurts Food insecurity. Meanwhile, seven studies revealed that FS has a positive effect on economic growth, one study on the contrary, and two studies explained it has no effect. Availability and GDP per Capita variables were mainly used in describing the relationship between FS and EG.</p> 2022-05-05T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences Social responsibility in reducing food losses and waste in the Slovak Republic: the role of policies – the responsibility of all 2022-05-10T05:30:17+00:00 Mária Medveďová Zuzana Kapsdorferová Petronela Švikruhová Veronika Zábojníková <p>The study aimed to point out the calls of the European Commission to the social responsibility of the solution of food losses and waste, to evaluate the current state of the researched issues in the Slovak Republic, to point out the trends, and propose measures to improve the situation of the food losses and waste on the poultry meat market in the Slovak Republic. The scientific hypotheses were established. A questionnaire survey was used to obtain primary data. The research object was households and agricultural enterprises of broiler chicken farming (poultry farms) in the Slovak Republic. Data from questionnaires completed by households and poultry farms were examined and processed by the sorting method. Cumulative totals, intervals, and percentage ranges were calculated in each response class. The obtained data for individual objects of research were processed by sorting using Microsoft Word tables – Excel, Office 2016. The chi-square test (χ2 test) with a contingency table according to the procedure of Social Science Statistics was chosen for hypothesis testing. The SAS program was used for statistical evaluation of the results and answers of the respondents from the questionnaires. <strong> </strong>The research shows that food losses in Slovak households were up to 40% and on poultry farms at 6.8%. Mould and rot were the most common causes of food degradation. Mortality during breed has been recorded as a cause of food waste in poultry farms. A statistically significant difference (<em>p </em>≤0.001) was found in the quantity of food losses between gross household income per family member and month. Statistically, no significant difference (<em>p </em>˃0.05) was found between the numbers of family members. The proposals were recommended to improve the solution of reducing food losses and food waste in households and poultry farms. Based on the application of a practical approach of households and poultry farms to reduce food losses and support innovative solutions, it is possible to achieve gentle practices in ensuring the security of nutrition, food production, social and economic sustainability as well as environmental protection in the Slovak Republic.</p> 2022-05-05T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences The effect of storage conditions on the microstructure of sterilized canned meat 2022-05-10T05:30:23+00:00 Tatyana Kuznetsova Valentina Krylova Tatyana Gustova <p>The article presents the results of studies of changes in the microstructure of the meat system as a whole and its protein component during freezing, subsequent defrosting, and storage of canned meat. Microstructural analysis of the prototypes showed the presence of several types of destruction of muscle fibers, loosening of collagen fiber bundles, and the formation of multiple cavities due to the action of ice crystals. The main components of sterilized canned meat had new characteristics after thawing, such as decreased transverse striations of muscle tissue fibers, loosening of myofibrils, changes in the size and shape of sarcomeres, violation of sarcolemma integrity, and multiple fiber fragmentation with the formation of a fine-grained protein mass. Freezing did not lead to a decrease in the content of the high-molecular-weight protein fraction of the nitrogen system, the ratio of the peptide fraction content to the residual nitrogen remained equal to 5.2. However, the ratio of non-protein nitrogen to total nitrogen decreased by 1.8 times due to the destruction of low-molecular-weight nitrogen under the action of ice crystals. The dynamics of the eh values of control and experimental canned food samples during storage indicated the loss of oxidative stability of the protein system of the samples subjected to freezing. Based on the results, we would like to recommend that logistic organizations sort and confirm canned meat safety and quality requirements after thawing in the case of unforeseen circumstances.</p> 2022-05-05T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences Nutrition of older adults in the Republic of Kazakhstan 2022-05-10T17:59:48+00:00 Zhuldyz Satayeva Aigul Tayeva Berdan Rskeldiyev Gulshat Zhaksylykova Nursulu Akhmetova <p>This article discusses a study on the nutrition specifics of older adults living in social service institutions in three major cities of the Republic of Kazakhstan: Nur-Sultan, Almaty, and Shymkent. The direction of the research meets the priorities of the World Health Organization to achieve goals on aging and health. The diets of older adults in the Republic of Kazakhstan were studied, food preferences were identified, and needs for basic nutrients were established. This article presents the results of sociological surveys of older adults who answered questions about nutrition, preferred foods, raw materials, and meat products. Based on the survey results, technologies of herodietic meat products aimed at enriching the diet with proteins were developed, along with practical recommendations for a balanced diet. This area of research is relevant due to the lack of products with a herodietic profile on the Kazakhstan market.</p> 2022-05-10T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons 2022-05-10T17:59:44+00:00 Nataliia Nesterenko Svitlana Belinska Iuliia Motuzka Maryna Mardar Nadiia Bolila Natalia Slobodyanyuk Anastasiia Ivaniuta Alina Menchynska Nataliia Holembovska Valentyna Israelian <p>It is possible to maximise the consumer properties of grown fruit and vegetable products, significantly reduce their losses during the life cycle, and satisfy the public demand for products ready for consumption by using different preservation methods, particularly freezing. It has been found that the freezing of mushrooms without pretreatment does not provide a high-quality finished product. It justifies the expediency of mushroom pretreatment before freezing to stabilize their consumer properties. The inhibition effect of high temperatures on the oxidoreductase activity has been confirmed, ensuring the high preservation of cultivated champignons' natural color and consistency. A quasimetric assessment of the quality of quick-frozen cultivated mushrooms was performed, and the optimal heat treatment parameters were determined. Before freezing, blanched mushrooms' efficiency with polysaccharides has been scientifically proved. Rational concentrations and types of polysaccharides for mushroom processing have been determined. It has been established that blanching champignons in 0.1% citric acid solution followed by xanthan gum (0.2%), guar gum (0.1%), and lamidan (0.1%) processing ensure stability of consumer properties of quick-frozen semifinished products made of cultured champignons. After defrosting, they have an attractive appearance, natural light brown colour, elastic consistency, well-expressed mushroom flavour, and harmonious taste.</p> 2022-05-10T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences Development of a laboratory method for determination of the quality and freshness of frozen poultry meat 2022-05-10T18:00:16+00:00 Daulet Shalginbaeyv Raushangul Uazhanova Akmaral Mateyeva <p>Traceability of poultry meat quality imported into Kazakhstan is an urgent task. To increase their benefits, some suppliers resort to falsification – they misrepresent thawed meat for chilled raw materials or carry out several cycles of freezing-thawing meat. The objective of these studies is to develop reliable methods for determining the quality and freshness of frozen natural semi-finished poultry meat, including the number of cycles of freezing and thawing meat. Dressed broiler chickens developed by the manufacturer from the Russian Federation using gas and electric stunning of poultry were selected as the research objects. A synchronous analysis device was used for thermal analysis in the heating-cooling process. Histomorphological studies were carried out on a microscope with an eyepiece magnification of x7. Histological examination revealed alterations in the structure of re-frozen and thawing lean tissue. The differential scanning calorimetry (DSC) analysis showed that the specific heat of thawing broiler fillets stunned by electric current during the first thawing is 218.8 J/g, at the second 209.5 J/g, and the third 201.4 J/g, and the specific heat of thawing broiler fillets stunned by gas during the first thawing is 176.5 J/g, at the second 171.9 J/g, and the third 162.6 J/g. Samples of broiler fillets stunned by electric current lost about 2.5% at each thawing stage, and with gas stunning 3% of moisture. The obtained results and research methods can be used to establish the falsification of the thermal state of broiler chicken meat by its undeclared freezing-thawing.</p> 2022-05-10T00:00:00+00:00 Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences