Potravinarstvo Slovak Journal of Food Sciences
https://potravinarstvo.com/journal1/index.php/potravinarstvo
<p class="textnormal" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; color: #000000; font-weight: normal;" align="left"><em>Potravinarstvo Slovak Journal of Food Sciences</em> is an open access scientific journal intended for the food industry and scientists working in this field. Articles published in the journal are peer-reviewed by two reviewers and available free of charge online on the journal website. Journal covers areas including food hygiene, food safety, food quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, the environmental effect on food and food machinery. </p>HACCP Consultingen-USPotravinarstvo Slovak Journal of Food Sciences1337-0960<p><span style="font-size: 0.875rem; font-family: 'Noto Sans', 'Noto Kufi Arabic', -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;">This license permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited, and is not altered, transformed, or built upon in any way.</span></p>Effects of milk type, pasteurization, and in-container heating on Nabulsi cheese yield, chemical composition, and texture
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1909
<table width="0"> <tbody> <tr> <td width="662"> <p>ABSTRACT</p> <p>Nabulsi cheese is a white-brined cheese made from different types of milk using different processing methods. This research aimed to investigate the effects of the following three factors on the quality of Nabulsi cheese, milk type (cow's, goat's, and sheep's milk), milk pasteurization (unpasteurized vs. pasteurized), cheese pasteurization (traditional boiling vs. in-container heating), and their two- and three-way interactions. The effect of the first two factors on the cheese yield and those of all three factors on the chemical composition and texture profile analysis (TPA) of cheese were investigated. The type of milk significantly affected all parameters tested. Similarly, milk pasteurization affected all parameters evaluated except ash content and hardness, while cheese pasteurization affected moisture content and cohesiveness. The two-way interaction between the type of milk and milk pasteurization affected the cheese yield, chemical composition (except for protein, fat, and ash contents), and TPA. The three-way interaction significantly affected the chewiness of cheese. The type of milk had the highest effect on cheese yield, fat and ash contents, and chewiness. In comparison, the effect of the interaction between the type of milk and milk pasteurization was highest on cheese hardness, while milk pasteurization had the highest effect on the remaining tested parameters.</p> </td> </tr> </tbody> </table>Khaled Abu-Alruz
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2024-01-052024-01-051811910.5219/1909Mathematical modelling and optimization of the granulation process of loose compound feed for broilers
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1925
<p>The article presents the results of studying the indicators of the crumbling of granules and the specific energy costs of experimental batches of granulated feed for broilers. The process of granulation of compound feed for broilers was studied using the statistical planning method of a multifactorial experiment using a granulation line, including a granulator press. The dependence of the crumbling of granules and the energy consumed on the selected factors has been established. The moisture content of the feed mixture <em>W</em> (%) and steam pressure<em> P</em> (MPa) were chosen to optimise the granulation process. A matrix plan of the experiment was compiled. With the optimal values of the factors obtained in the study using the experimental planning method, an experimental batch of granulated feed was developed. At the selected levels of factors, the calculated value of the crumbling of granules was 20.11%, which fits into the optimum according to the standard of the crumbling of granulated feed for poultry (no more than 22%). The specific electricity consumption was 9.23 kWh/ton. Experiments have shown that the discrepancies between the experimental and calculated data are insignificant and within these indicators' experimental error determination. Mathematical modelling of the granulation process of loose compound feed for broilers made it possible to solve an important practical problem – to optimize the granulation mode, which ensures the production of good quality granules with minimal energy consumption. The obtained optimal granulation parameters can serve as the basis for producing granulated feed for broilers.</p>Alma YermukanovaPodobed LeonidStankevych GeorgiiSaule ZhiyenbayevaEva Mrkvicová
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2024-01-092024-01-0918203510.5219/1925Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1950
<p>The study investigated the soy curd residue and full-fat soy flour as potential protein-based food ingredients. Standard protocols were used to determine proximate parameters, functional properties, markers of oxidative stability under shelf storage, colour (CIE L* a* b*), and microbial quality of the flours. Commercial <em>Afayak</em> soybean varieties were used to prepare soy curd residue flour and two differently treated soy flours, namely full-fat soy flour and cold-water extracted full-fat soy flour. Findings from the study indicate that processing treatment and storage time significantly (p<0.001) affected the parameters measured. Cold-water extraction of full-fat soy flour resulted in a significantly (p<0.001) higher protein content denoting 1.0, and 1.2-fold than full-fat soy flour and soy curd residue, respectively. Full-fat soy flour showed the highest peroxide, acid, and p-anisidine (p < 0.001) under processing and storage conditions. Soy curd residue was the most oxidatively stable among the samples; however, it was noted that cold-water extraction of full-fat soy had better oxidative stability than full-fat Soy flour. After 12 weeks of storage, peroxide and acid values were below the acceptable limit of 10 mEq/Kg and 0.6 mg/KOH/g, respectively. The study supports the hypothesis that the proximate composition, physicochemical properties, and oxidative stability of soy-based flours are affected by the sample processing method and storage time. The study concludes that the samples characterized in this study are oxidatively stable, protein and energy-rich and may be ideal ingredients for food product development with desirable functional properties.</p>Emmanuel Duah OseiAbigail Ataa PokuahRichard Atuna AtinpooreEudes Sam FaisalAnthony Amotoe-BondzieAbdul-Mateni YussifFortune AkabandaFrancis Kweku Amagloh
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2024-01-092024-01-0918364910.5219/1950Effects of laying hens housing system on eggs microbial contamination
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1938
<p>Microorganisms can contaminate eggs at many stages of production, handling, preparation, and consumption. The aim of our study was the microbiological quality of the internal contents of eggs from different layer housing systems. Total bacteria, coliforms, and <em>Salmonella</em> spp. were isolated and identified by mass spectrometry. Total bacterial counts were isolated on Plate count agar for 48 hours at 30 °C, coliforms on Violet red bile lactose agar for 24 hours at 37 °C and <em>Salmonella</em> spp. on Xylose lysine deoxycholate agar for 24 hours at 37 °C. The lowest total bacterial counts were found in the cage-rearing system and the highest in the aviary-rearing system for hens housing. The number of microorganisms was evaluated on days 0. and 21. Twenty species, eighteen genera, and sixteen families were isolated from enriched cages in 0 days, while three families, three genera, and five species were isolated in 21 days, according to egg content samples. Thirteen families, sixteen genera, and twenty species were isolated from egg contents samples in the deep litter on day zero and day twenty-one, respectively, by third families, fourth genera, and seventh species. Nine families, twenty genera, and fifteen species were identified in aviaries using egg content samples on day 0, and three families, three genera, and five species on day 21. <em>Ralstonia pickettii</em> was the most isolated species among all samples.</p>Ján PetrovičMartin MellenNatália ČmikováMarianna SchwarzováMiroslava Kačániová
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2024-01-092024-01-0918506510.5219/1938Development of wheat composite bread using barley β-glucan rich flour
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1941
<p>The study highlights the potential for enhancing the nutritional value of wheat bread by incorporating β-glucan-enriched flour derived from barley. Initially, the study explores the air separation of barley flour into fractions rich in β-glucans. The procedure significantly increases the β-glucan concentration from 4.5% in barley to 8.0-10.5% in the separated coarse fractions, with yields varying from 33% to 77%. The optimal fraction of <br />β-glucan-rich flour (β-GRF), balancing β-glucan concentration and yield, was chosen for subsequent evaluations. The impact of different levels of β-GRF supplementation (ranging from 0% to 30%) on the dough texture and sensory characteristics of the mixed wheat bread was tested. The addition of β-GRF has a noticeable influence on the rheological properties of the dough, resulting in longer development times and decreased stability compared to control samples. As the concentration of β-GRF increases to 10%, the specific volume generally rises, reaching 3.5 cm³/g, compared to the control bread with a specific volume of 3.2 cm³/g. However, beyond the 10% β-GRF level, the specific volume starts to decrease. Furthermore, β-GRF addition affects sensory and texture aspects, including bread volume, crumb, and crust characteristics. Despite these alterations, the bread remains within acceptable sensory parameters, and the final product, with 3g of β-glucan per 100 g of bread, meets the criteria for a health claim related to cholesterol reduction. This research underscores the potential to create healthier bread options by harnessing the nutritional benefits of dry concentrated β-glucans from barley, offering a promising avenue for improving the nutritional profile of bread products.</p>Boris KovacAndreja Bregar
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2024-01-092024-01-0918667610.5219/1941The importance of camel milk and its dairy products – a review
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1947
<p>Camel milk and dairy products based on camel milk are consumed by people in various countries, particularly Asia and Africa. Traditionally, products based on camel milk products have been an essential source of protein for people living in arid countries of the world. Here, we have discussed the chemical composition of camel milk and the technological features and limitations in the production of dairy products from camel milk. Moreover, different species or strains of LAB such as <em>Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, Enterococcus faecium, Streptococcus thermophilus, Weissella confusa</em> were detected as the prevalent bacteria in camel milk and camel milk products. Although camel milk has been subjected to numerous studies, technical analyses on an industrial scale remain scarce, especially for processed camel milk products. Further comprehensive research is needed to improve the quality of camel milk dairy products so that they can compete with milk from other livestock.</p>Aikerim ZhumabayAssiya SerikbayevaSabira KozykanSaule SarimbekovaGaukhar KossaliyevaAitbay Alimov
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2024-02-122024-02-1218779610.5219/1947The effect of yeast autolysis on the composition of wine
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1945
<p>The experiment aims to monitor the amino acid content, total polyphenolic components, and antioxidant activity values of wines that have matured on yeast and non-yeast sludge. The grape varieties used in the experiment, which lasted 300 days, were (<em>Vitis vinifera</em> L.) Chardonnay, Riesling rhinestone, and Veltliner green. During this time, both the measured parameters and the characteristics of the wine gradually changed. The total amount of amino acids in the wines aged on yeast sludge was more than 200% greater than that found in wines aged without yeast sludge. A 30% decrease in the total polyphenolic component content was noted for wines produced with yeast lees. The antioxidant activity levels correlated with the total polyphenol content, with the levels in wines made with yeast lees on average 13% lower. The experiment showed that wines produced by these different methods have different mutagenic characteristics. Sensory analysis of the wines demonstrated that wines matured on yeast sludge have better organoleptic properties. These wines were sturdier, fuller, and more harmonious than wines aged without a yeast sludge.</p>Jan MikušJiří SochorŠtefan AilerMojmír Baroň
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2024-02-122024-02-12189710810.5219/1945Characteristics of probiotic glutinous rice tapai with the addition of Lactobacillus plantarum 1 RN2-53 and some natural dyes
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1898
<p>Tapai is a traditional Indonesian food usually made from cassava and glutinous rice. The study aims to determine natural dyes that produce the highest quality probiotic glutinous rice tapai. The study was conducted experimentally using a complete randomized design consisting of four treatments, and each treatment was repeated four times. The treatment in this study was the soaking of glutinous rice into natural dye extracts, namely red dragon fruit extract, purple sweet potato extract, and suji leaf extract, with different concentrations, namely 10%, 15%, 20%, and 25%. The data obtained were statistically analyzed using variance analysis and continued with Duncan's new multiple-range test (DNMRT) at a level of 5%. The results showed that natural dye extracts with different concentrations have a noticeable influence on total lactic acid, alcohol content, total lactic acid bacteria, antioxidant activity, and sensory characteristics of color, aroma, taste, and hardness. The soaking treatment in red dragon fruit extract and purple sweet potato extract with a concentration of 20% resulted in glutinous rice tapai, preferred by panelists. Furthermore, the characteristic pH value of 3.35-3.41, total lactic acid 0.61-0.70%, alcohol content 0.33-0.42%, total lactic acid bacteria 9.11-9.40 CFU/mL, and antioxidant activity 167.35-102.51 ppm.</p>YusmariniShanti FitrianiVonny Setiaries JohanNetti HerawatiIrhamdiEmma RiftyanUsman Pato
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2024-02-192024-02-191810912110.5219/1898Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1933
<p>The current study presents the indicators of shape preservation of cooked pasta by adding 7.7% millet in various time intervals. The experiments were conducted immediately after the pasta cooking process and after two hours. In the Eurasian Economic Union and the Republic of Kazakhstan, the quality indicators were produced by considering the established methodologies stated in the standardized papers. The interstate standard GOST 31964-2012, "Pasta products. Acceptance rules and methods of quality determination," was used to determine the shape preservation of cooked pasta. The study aimed to determine and compare cooked pasta's shape preservation indicators (consumer properties), considering a certain time interval. Pasta needs five minutes to cook. These days, though, pasta manufacturers specify the required cooking time – eight, nine, ten, or eleven minutes – on their packages. The study's findings indicate that the safety of pasta containing "7.7% millet after 2 (hours) from the moment of cooking" and "with the addition of 7.7% millet after cooking" is negligible by 1-2 N; however, data from 4-24 N show a more notable difference in a comparable scenario. The experiments were conducted at the Federal State Autonomous Scientific Institution "Scientific Research Institute of the Bakery Industry", Moscow, Russian Federation. The corresponding data was obtained according to the results of the conducted studies.</p>Gulmaida KarimovaRimma NiyazbekovaKhaldun Al AzzamEl-Sayed Negim
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2024-02-192024-02-191812213810.5219/1933Enhancing food packaging with nanofillers: properties, applications, and innovations
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1935
<p>Food packaging is undergoing a revolutionary change because of nanotechnology. This paper examines the influence of nanofillers on improving food packaging materials. Due to their distinctive qualities, nanofillers like nanoparticles and nanocomposites change food product protection, preservation, and appearance. The advantages of nanofillers, which may be controlled in terms of mechanical, barrier, thermal, optical, and surface characteristics, are described in the article along with their definition. Systematic examination exposes the many functions of nanofillers, from maintaining food safety with antibacterial Nano silver to increasing shelf life with better barriers. They also support sustainability and clever packaging. Innovative applications for real-time food monitoring are investigated, along with case examples demonstrating their efficacy, including nanocomposite materials, nanosensors, and nanotags. The use of nanofillers is evaluated concerning safety, compliance, cost-effectiveness, and environmental impact. Future research trends that will influence food packaging are outlined. A critical step toward developing safer, more robust, and environmentally friendly packaging solutions is represented by nanofillers. This review is a valuable tool for anyone involved in food packaging since it provides information on disruptive technology transforming food packaging into an intelligent, environmentally friendly guardian of food quality and safety.</p>Elena PavlenkoEvgenia SemkinaAlexander PokhilkoEkaterina SukhanovaVictor FursovNatalia LazarevaAlexander PyanovIgor Baklanov
Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences
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2024-02-192024-02-191813915610.5219/1935Improving the citric acid production by mutant strains Aspergillus niger using carbohydrate-containing raw materials as a carbon source
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1948
<p>The demand for citric acid (CA) as a component of food products, pharmaceuticals, and cosmetics is increasing yearly. The use of adapted micro-organisms that convert naturally occurring carbohydrates into organic acids makes it possible to increase annual CA production significantly. The research aim was to study CA production by the <em>Aspergillus niger</em> strain in the medium based on carbohydrate-containing raw materials as a carbon source. We used a fermentation by <em>A. niger</em>. Starch hydrolysates were chosen as a nutrient medium. To improve the CA production of <em>A. niger</em>, multi-step mutagenesis was performed. This resulted in mutant strain <em>A. niger</em> R5/4, which had the highest acidogenic activity among the samples. The study evaluated the effect of temperature on the productivity of the mutant strains. The quantitative content of citric acid was analyzed at different incubation times (144, 168, and 192 h). The effect of the initial medium pH (4.5, 5.0, and 5.5) on acid formation was also investigated. The strain's optimum temperature, pH, and cultivation time parameters were determined. A three-factor, three-level Box-Benken design (BBD) was used to optimize CA production by <em>A. niger</em> strain R5/4 on a starch-containing medium. When assessing the impact of temperature on CA production, the ideal range was between 29 and 31 °C.</p>Bakhyt ShaimenovaGulnazym OspankulovaSaule SaduakhasovaLinara MuratDana Toimbayeva
Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences
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2024-02-192024-02-191815717310.5219/1948Probiotics in the creation of fish-based herodietic half-finished products
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1934
<p>Feeding is a basic need in human life. The current manuscript presents the first stage in developing of a fish semi-finished product for functional purposes in the production of commercial tilapia fish in high-tech industrial aquaculture. So, the clinical rationale for the probiotic is based on the Escherichia coli 64G strain used in the process of fish breeding for the hero dietic half-finished products manufacturing. So, a has been created to get a functional product (smoked sausage) from fresh tilapia fish grown on specialised feeds at the stage of biotechnological processing. The possibility of using the drug Enterocol as a probiotic strain of Kazakh production is being considered. Probiotics in aquaculture have been used to reduce the level of conditionally pathogenic microbiota in the organs and tissues of fish. This was achieved by Enterocol's action in reducing the organic pollution of water with fish metabolism products at a high stocking density. Probiotics used in industrial aquaculture are an excellent alternative to antibiotics. Moreover, we can get an environmentally friendly product due to probiotics, which is important in creating a healthy food strategy. In an in vivo experiment, authors proved the safety, antagonistic activity, and probiotic proprieties of the <em>E.coli</em> 64G strain.</p>Dinara MoldagaliyevaNurzhan SarsembaevaYasin UzakovBozhena Lozovicka
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2024-02-282024-02-281817418410.5219/1934Upcycling agricultural byproducts into eco-friendly food packaging
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1949
<p>This investigation looks at the transformative potential of upcycling agricultural waste to make ecologically friendly food packaging. Agricultural wastes, which are frequently ignored, might be valuable resources in reversing the sustainable destiny of the packaging sector. We review recent research on plant-based byproducts, including proteins, polysaccharides, lipids, pigments, and minerals, that are isolated from agricultural waste. Creating edible and (bio)degradable packaging solutions that can include biobased active components, including flavorings, antioxidants, and antimicrobials, can begin with these compounds. Utilizing plant fibers from agricultural waste reduces environmental contamination while increasing packing efficiency. The review concentrates on packaging solutions that are good for the environment, like edible coatings and films with antioxidant and antibacterial qualities and active packaging made of phenolic chemicals. These innovations, derived from various foods and agricultural waste, satisfy customer demand for premium foods with longer shelf lives. A practical way to lessen the excessive use of non-biodegradable plastics is to create edible materials, especially in light of the global push for sustainability. These formulations can enhance food packaging performance since they are made from biowastes and biopolymers. Our comprehensive research synthesizes existing knowledge to shed light on the extraction, processing, and application of agricultural byproducts in packaging materials. The broad spectrum includes regulatory systems, processing techniques, biodegradability parameters, and the properties of various byproducts. By providing an all-encompassing viewpoint, this evaluation draws attention to current achievements and indicates avenues for more research and development. It provides a roadmap for the ecologically friendly upcycling of agricultural waste into sustainable food packaging, which helps to shift the packaging industry's paradigm continuously.</p>Natalya OboturovaSergey PovetkinNatalya NikulnikovaNatalia LazarevaAnna KlopovaNikita LyubchanskiyEkaterina SukhanovaNadezhda Lebedeva
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2024-02-282024-02-281818520610.5219/1949Biometric analysis of food products of hybrid hypoophthalmichthys (Hypophthalmichthys spp.) to determine their nutritional value and use in the food industry
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1930
<p>This scientific work describes research, the purpose of which was to study the spectrum of nutrition and the composition of the food lump, as studies aimed at assessing specific weight (%) of essential nutrients (glycogen, proteins, and lipids) in particular organs and tissues of different size and mass groups of the hybrid of Silver carp and Bighead carp in ponds and reservoirs in different periods of the year. In 2018, and 2019, the juveniles of the hybrid of Silver carp and Bighead carp in ponds and reservoirs mainly consumed phytoplankton organisms (from 30 to 90% by mass), among which green, diatom, and euglena algae predominated by mass in the food group. Zooplankton occupied an insignificant place in fish nutrition (up to 5%), even though its quantity and biomass were sufficient in reservoirs. The hybrid of Silver carp and Bighead carp does not hurt zooplankton communities, so it can be included in the stocking volume of Silver carp. The feeding spectrum and rations of different groups of Silver carp and Bighead carp in ponds and reservoirs had a well-defined seasonal character related to the composition of feed objects. In all size and mass groups of the hybrid of silver and bighead carp from ponds and reservoirs in 2018, and 2019, mostly satisfactory values of general metabolism indicators were found – glycogen, proteins, and lipids in the liver, gills, and muscles of fish. The difference found in the availability of essential nutrients in the body of the studied fish indicates a change in the intensity and direction of their metabolic processes.</p>Alina MakarenkoNataliіa Rudyk-LeuskaRuslan KononenkоMelaniia KhyzhniakIryna KononenkoGanna KotovskaPetro ShevchenkoMykhailo Leuskyi
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2024-02-282024-02-281820722210.5219/1930Challenges and ways forward for the Malaysian SMEs in the Halal food industry: a systematic review
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1937
<p>With its rich Islamic cultural heritage, Malaysia has been at the forefront of the Halal food industry, presenting opportunities and challenges for its small and medium enterprises (SMEs). This study offers a critical review of the multifaceted challenges faced by these SMEs in the competitive landscape of the Halal food sector. Through a review of 79 scholarly articles from Scopus and Google Scholar databases covering the years 2013 to 2023, we unearthed a spectrum of challenges. Key among them are inconsistent Halal standards and a labyrinthine certification process, compounded by barriers in international trade, financing conundrums, evolving marketing paradigms, innovation deficits, and branding complexities. In response, this research outlines strategies tailored for industry resilience and growth. Central to our recommendations is the imperative to bolster Malaysia's stature as a global Halal food nexus, emphasising cutting-edge branding techniques, leveraging the potential of e-commerce, and strategically positioning for increased Halal food exports. Drawing these insights, the study furnishes SMEs, researchers, and policymakers with a roadmap for industry evolution and underscores the importance of research in this domain.</p>Sorna Umme SaimaRadin Badaruddin Radin FirdausSarjiyanto
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2024-02-282024-02-281822323810.5219/1937Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1953
<p>The influence of the starter cultures, such as <em>Lactobacillus rhamnosus, L. plantarum, Kocuria rosea, Staphylococcus carnosus, L. plantarum, L. rhamnosus </em>and<em> L. paracasei, </em>on the functional-technological and physicochemical characteristics of the pork meat during the salting <em>is</em> investigated in this paper. It has been proven that the use of these starter cultures in the technology of raw ba-lik products makes it possible to obtain finished products with improved quality indicators, which is promising in the food industry. It had been shown that in the pork meat samples with the starter cultures, the acidity from 5.74 pH units is more intensively decreased – to 5.52 pH units compared to the control sample (up to 5.64 pH units). Using the starter cultures based on nitrite-reducing microorganisms for the salting in 72 hours positively influenced the formation of the required colour characteristics. It had been established that the moisture-binding capacity and plasticity of the pork meat samples with the starter cultures are characterised by the increased indicators compared with the control sample – by 4.73% and 7.73% and by 2.19 cm<sup>2</sup>.g, respectively. The difference in the volatile fatty acids content in the pork meat samples with the starter cultures compared with the control sample is 22 and 33%, respectively, in 72 hours of salting. The obtained results can be used in the enterprises of the meat processing industry to produce fermented meat products, particularly raw dried logs.</p>Svitlana DanylenkoLiana NedorizanyukOksana PotemskaТsvitana KorolAnastasiia IvaniutaYuliya KryzhovaValentyna IsraelianNataliia Kovalenko
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2024-02-282024-02-281823925010.5219/1953Innovative thermodynamic modeling for enhanced yeast dough mixing: energy perspectives and applications
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1951
<p>A thermodynamic model for the calculation of energy exchange in the chamber of a new mixer with effective use of structural and technological parameters of the mixing process without the necessary introduction of experimental data correlations in the distribution of fluid velocities is proposed, which determines the relevance of this direction of calculation with the perspective of its development. The purpose of the presented work is to determine the specific power by substantiating the effective mode parameters of the preparation of the mixture (dough) as a result of evaluating the thermodynamic energy parameters of the kneading process. The assessment was carried out by developing a methodology for determining specific costs for creating a viscous medium when mixing components, which allows you to establish the required power depending on the design and technological parameters of the new mixer. The considered principle of the proposed open-type thermodynamic system of the description of the working process of mixing made it possible to reveal and determine the ways of converting energy into useful work of interphase heat and mass transfer of a heterogeneous medium. In the conditions of circulation mixing with multiple mechanical effects on the mixture of components in the closed circuit of the cylindrical working chamber, which is an effective way to achieve homogeneity of the environment, it was possible to obtain an analytical determination of the specific work and power of the drive in the absence of a clear description of the model of the interconnection of components. The proposed thermodynamic description of the system's energy balance allows to perform only a few experiments. In general, the practical value of the given calculations is of practical importance for improving productivity and efficiency and minimizing energy consumption for the process while reducing the dynamic loads of the designed mixer.</p>Volodymyr PiddubnyiAnna SabadoshMikhailo MushtrukAndrii ChahaidaViktor FedorovKhrystyna KravcheniukSvitlana KrasnozhonIurii Radchenko
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2024-02-292024-02-291825126710.5219/1951Comparison of essential indicators related to the personal income tax burden in the EU countries
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1944
<p>Agriculture performs productive functions and is an essential provider of job opportunities. The labour force is one of the important factors affecting agricultural and food production. In general, the business environment affects, among other things, employers' and employees' personal income tax burden. Increasing the efficiency of business activity is inevitably associated with achieving the lowest possible costs. It can be concluded that labor and other personal costs represent, on average, 30-60% of the costs of the agricultural product. In general, taxation of individuals engaged in agriculture with personal income tax does not differ from taxation of individual's income in other sectors of the national economy. The paper focuses on assessing indicators related to the personal income tax burden in the EU countries for the years 2008-2020 based on the data from the Eurostat Tax Classification presented by descriptive characteristics. Achieved results are compared within the EU Member States and for particular countries with an EU-27 average. The West EU countries implement tax and fiscal policies compared to the East EU countries, which are not subject to significant changes in the tax system and thus ensure relatively stable tax revenues to public budgets regarding total taxes and employment income, including unchanged personal income tax rates. The East EU countries declare a lower tax burden of personal income tax. Still, due to the competitiveness of the countries, this burden is also being gradually reduced in the reviewed period in the case of the West EU countries, thus bringing closer unification of the tax policies. Slovakia achieved below-average values of all assessed indicators and at the same time high variability.</p>Alexandra Ferenczi VanovaRenáta KrajčírováMichal MunkAndrea EckováJozef Bojňanský
Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences
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2024-03-052024-03-051826828010.5219/1944Microbiological characteristics of hard cheese with flax seeds
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1956
<p>Highly nutritious dairy products such as hard cheeses are considered a good source of protein, fats, mineral substances, and vitamins and are consumed in significant quantities. At the same time, the disadvantages of cheeses include the presence of a large amount of saturated fatty acids in their composition, which are associated with the development of cardiovascular diseases. Therefore, modifying the composition of fatty acids in hard cheese by increasing the content of unsaturated fatty acids and reducing the amount of saturated fatty acids is extremely important for consumers' health. This research aimed to determine the dynamics of microbiological indicators in the ripening technology of hard rennet cheese with different contents of flax seeds as a source of omega-3 fatty acids. The technology of hard rennet cheese with 3-5% flax seed content was investigated. A 1.3 times higher content of lactic acid microflora was found in samples of hard cheese with 5% flax seeds during the first 10 days of ripening compared to the control sample of cheese. On the 60th day of ripening of cheese with a content of 5% flax seeds, the number of lactic acid bacteria was 9.4 ±0.3×10<sup>9</sup> CFU/g, and in the control cheese – 7.8 ±0.3×10<sup>9</sup> CFU/g. During the production and ripening of cheese with different content of flax seeds, no exceedance of normative values was found for the number of <em>Enterobacteriaceae</em> and <em>Staphylococcus aureus</em> bacteria. A method (washing the seeds in a sodium bicarbonate solution and drying at a temperature of 95 ±1 for 20 min) of processing flax seeds before adding them to the cheese mass was proposed, which reduced the number of mesophilic microorganisms by approximately 200 times to 3.9 ±0.1×10<sup>1</sup> CFU/ g, fungi by 160 times to 0.3 ±0.1×10<sup>1</sup> CFU/g and aerobic mesophilic bacilli by 78 times to 1.1 ±0.1×10<sup>1</sup> CFU/g. Therefore, the developed hard rennet cheese with flax seeds can be consumed as an additional source of omega-3 fatty acids and dietary fiber.</p>Mykola KukhtynDavid ArutiunianOleg PokotyloKhrystyna KravcheniukVolodymyr SalataYulia HoriukHalyna KarpykDiana Dalievska
Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences
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2024-03-052024-03-051828129610.5219/1956Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1959
<p>One of the most important problems in ensuring the quality of mincemeat preparation in the production of sausages is the effective structuring of components and mixing of their ingredients. To solve this problem, researchers added a multifunctional admixture based on whey protein in the process of centrifugal mixing of the components, which determined the composition of the factor space of the investigated process. Based on the results of the research, the effective content of whey protein, sodium alginate, and soy fiber in the developed recipe was proven, which showed high characteristics in terms of fat-retaining and moisture-retaining ability, digestibility, pH level – activity, and other parameters. The developed formulation made it possible to improve the general indicator of the balance of amino acids in the product and increase the functional-technological and quality parameters of the developed products. The physical and mechanical characteristics of the obtained meat product were evaluated based on the results of physical and mathematical modelling. Modelling was carried out using Federman-on-Buckingham's second similarity theory and the "dimension theory" method, which allows the processing of the obtained experimental data in the form of a criterion equation, which was compiled using Froude, Euler, and Sherwood criteria. The purpose of this study was to obtain dependencies between such process factors as product density, the coefficient of dynamic viscosity of the technological medium, the ultimate shear stress, the change in the concentration of the main impurities of lactic acid in the raw material, the value of the diffusion coefficient and the coefficient of mass transfer in the loading mass, the weight of one load of products, the angular frequency of rotation of the screws of the minced meat mixer, the radius of the rotating working bodies, the characteristic size of the products after grinding. Using the complex criterion equation and the developed program, we find a recommended set of operating mode parameters for preparing minced meat under the conditions of centrifugal influence on the mixing process and the action of the specified factors.</p>Igor PalamarchukMikhailo MushtrukVolodymyr VasylivEugeniy StefanOlesia PrissIryna BabychInna KarpovychNataliia Pushanko
Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences
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2024-03-052024-03-051829731210.5219/1959Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1960
<p>Using the antagonistic competitive interaction of the microbiological cultures has become one of the potential and modern ways to improve the quality of dry-cured meat products. These studies aim to substantiate the use of the starter cultures for producing fermented pork meat products. The studies' physicochemical, microbiological, organoleptic, and statistical methods were used for their implementation. Two starter cultures were used on the basis of <em>Lactobacillus plantarum</em>, <em>L. rhamnosus</em> and <em>Kocuria rosea</em> (SC 1); <em>Staphylococcus carnosus</em>, <em>L. plantarum</em>, <em>L. Rhamnosus</em> and <em>L. paracasei</em> (SC 2). The dynamics of microbiota development, the dynamics of acidity, the content of sodium nitrite, parameters of water activity, the dynamics of moisture changes, the content of nitrogen-containing substances, the accumulation of free cyclic and acyclic amino acids, as well as the organoleptic characteristics were studied. It had been established that the undesirable microflora is suppressed due to the active development of the starter cultures in fermented meat products. The study results confirm that using the starter cultures while producing the dry-cured meat contributes to their dehydration and reduction of the parameters of water activity. Based on the tasting results, the samples with the addition of the compositions of the starter cultures received a total score higher than the control sample, in particular, they had a beautiful appearance, a cut of red color, an elastic consistency, a delectable flavor with a characteristic sour after-taste. The use of the starter culture based on the combination of <em>Staphylococcus carnosus, L. plantarum, L. rhamnosus,</em> and <em>L. paracasei</em> (SC 2) for the dry-cured meat products to be produced activates the microbiological processes, which improves the structural-mechanical properties of the meat product, increases the water-binding power and, as a whole, positively influences on the quality of the finished product. It has been shown that the use of the drugs SC 2 and SC 1, when the dry-cured pork balyks are produced, decreases the duration of the technological cycle by 3-4 days, as well as ensures a high degree of sanitary and epidemic safety of the finished product: the absence of pathogenic and opportunistic microorganisms, the low residual content of sodium nitrite of up to 0.003%.</p>Larysa Bal-PrylypkoSvitlana DanylenkoOlena MykhailovaLiana NedorizanyukAlla BovkunNataliia SlobodyanyukAlina OmelianAnastasiia Ivaniuta
Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences
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2024-03-052024-03-051831333010.5219/1960Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1957
<p>This thorough analysis traverses the ever-changing terrain of meat processing, revealing a story intertwined with technological innovations, environmentally friendly methods, and the revolutionary rise of cultured meat production. The amalgamation of sustainable polymers, sophisticated composite coatings, and potent antioxidant agents strikingly demonstrates the sector's dedication to novelty and ecological accountability. Diagrammatic depictions outline tactical approaches to lowering carbon emissions, highlighting the circular economy in terms of material recycling and the creative recycling of agricultural and food waste into environmentally acceptable packaging. Modern meat processing techniques, automation, and smart technology are all explored, emphasising waste minimization, energy efficiency, and sustainable practices.In terms of the future, the assessment offers a peek at how biotechnological developments and uses of nanotechnology will combine to transform how meat is produced. The integration of precision biotechnology, ethical concerns, and sustainability ushers a new era of responsible and creative food production, positioning the meat processing sector as a pathfinder in addressing consumer needs</p>Anuarbek SuychinovDinara AkimovaAitbek KakimovYerlan ZharykbasovAssemgul BaikadamovaEleonora OkuskhanovaAnara BakiyevaNadir Ibragimov
Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences
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2024-03-122024-03-121833134610.5219/1957Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1962
<p>In food processing, enzymatic hydrolysis has become a revolutionary biotechnological instrument that provides consistency and sustainability that are unmatched by traditional techniques. This work thoroughly analyzes current developments in enzymatic hydrolysis and examines its uses in various food processing contexts. The biotechnological aspects—such as substrate specificity, enzyme engineering, and sustainable process optimization—are the main focus. The historical background and development of enzymatic hydrolysis in food processing are explored at the study's outset, highlighting the process's transformation from a specialized use to a critical component of contemporary biotechnological food production. A thorough literature review underscores the specificity of enzymes in dissolving various dietary components, offering insights into the biotechnological nuances controlling substrate-enzyme interactions. A careful examination of the many enzymes used in enzymatic hydrolysis and a full assessment of their uses and specificities are provided. Enzymatic hydrolysis selection criteria are outlined, taking regulatory compliance, thermostability, pH sensitivity, and substrate specificity into account. The integration of enzymatic hydrolysis into workflows for food processing is also covered, focusing on compatibility with current infrastructure and processing parameters. The case studies that demonstrate the effective use of enzymatic hydrolysis in various food production situations are the core of the research. These examples illustrate the adaptability and effectiveness of enzymatic processes in improving food quality, from developing gluten-free products to optimizing fermentation in baked goods. In its futuristic conclusion, the article imagines how enzymatic hydrolysis will continue to influence food processing in the years to come. The biotechnological viewpoint strongly emphasizes current research directions, such as integrating enzymatic processes into sustainable food production techniques and engineering enzymes for increased specificity. This biotechnological investigation highlights how enzymatic hydrolysis may completely change the food processing industry by providing accuracy, sustainability, and creativity in pursuing wholesome, nutrient-dense, and aesthetically pleasing food items.</p>Dinara AkimovaAitbek KakimovAnuarbek SuychinovZhumatay UrazbayevYerlan ZharykbasovNadir IbragimovAigul BauyrzhanovaAssiya Utegenova
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2024-03-122024-03-121834736510.5219/1962