Potravinarstvo Slovak Journal of Food Sciences
type: channel
description: Potravinarstvo Slovak Journal of Food Sciences 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.
publisher: HACCP Consulting
language: en-US
publication name: Potravinarstvo Slovak Journal of Food Sciences
issn: 1337-0960
copyright: 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.
items: Effects of milk type, pasteurization, and in-container heating on Nabulsi cheese yield, chemical composition, and texture
items: Mathematical modelling and optimization of the granulation process of loose compound feed for broilers
items: Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients
items: Effects of laying hens housing system on eggs microbial contamination
items: Development of wheat composite bread using barley β-glucan rich flour
items: The importance of camel milk and its dairy products – a review
items: The effect of yeast autolysis on the composition of wine
items: Characteristics of probiotic glutinous rice tapai with the addition of Lactobacillus plantarum 1 RN2-53 and some natural dyes
items: Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals
items: Enhancing food packaging with nanofillers: properties, applications, and innovations
items: Improving the citric acid production by mutant strains Aspergillus niger using carbohydrate-containing raw materials as a carbon source
items: Probiotics in the creation of fish-based herodietic half-finished products
items: Upcycling agricultural byproducts into eco-friendly food packaging
items: Biometric analysis of food products of hybrid hypoophthalmichthys (Hypophthalmichthys spp.) to determine their nutritional value and use in the food industry
items: Challenges and ways forward for the Malaysian SMEs in the Halal food industry: a systematic review
items: Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures
items: Innovative thermodynamic modeling for enhanced yeast dough mixing: energy perspectives and applications
items: Comparison of essential indicators related to the personal income tax burden in the EU countries
items: Microbiological characteristics of hard cheese with flax seeds
items: Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products
items: Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products
items: Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution
items: Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives
items: Quality assessment of different polyethylene-packaged groundwater in the Ilorin metropolis of Nigeria for compliance with standards
items: Effectiveness of vitamin A supplementation among children under 5 years old in Kazakhstan
items: Effective creation of ESG reporting using data from financial accounting in the food industry company
items: Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork
items: Regional features of camel milk composition and properties in the Republic of Kazakhstan
items: Quality and safety of pork meat after cooling and treatment with lactic starters
items: A flour composite mixture for gluten-free confectionery
items: The rheological characteristics of the dough for semi-finished biscuits with the addition of crickets flour
items: Spectroscopic assessment and quantitative analysis of the trace element composition of vegetable additives to meat products
items: Changes in the microbiota of Bryndza cheese after frozen storage
items: Effect of light intensity on the photo-oxidation stability of red and yellow palm olein mixture
items: Improving meat quality and safety: innovative strategies
items: Prevalence and sensitivity of contagious and environmental cow mastitis-causing pathogens to antibiotics in Ukrainian farms
items: Ultrasound-assisted innovations in protein processing: review
items: Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example
items: Assessment of the physicochemical profile of gluten-free flour and pasta products
items: Evaluation of beef carcass quality using the muscle eye area M. longissimus dorsi
items: Development and quality cum nutritional assessment based on physical properties for corn extruded snacks enriched with protein and carbohydrates: A remedy to malnutrition for society
items: Organoleptic profile of high protein and dietary fibre biscuits based on soybean flour, tempeh flour, and Moringa leaf powder
items: The influence of different methods of decontamination of microbial biofilms formed on eggshells
items: Expanding the range of fortified meat products through the targeted combination of raw materials of animal and vegetable origin
items: Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread
items: Use of non-conventional raw materials in the production of gluten-free pasta – a review
items: Development and validation of a gas chromatography method for analysing polychlorinated biphenyls in fish roe
items: The influence of natural antioxidants on the quality and storage capacity of semi-finished horse meat products
items: The technology of cooking falafel with high biological value for vegans
items: Innovative approach to the production of craft bread: A combination of tradition and innovation
items: Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses
items: Evaluating heavy metal contamination in paper-based packaging for bakery products: a HACCP approach
items: А Formation of the biological value of beef protein depending on the age and breed of bulls
items: Effect of soy flour and flour improvers on nutritional value, texture, colour and sensory characteristics of wafer biscuits
items: The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe
items: Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
items: Summary of legal regulation of additional mandatory particulars for specific types or categories of foods according to the regulation FIC
items: Analysis of the hard rennet cheese microbiota at different stages of the technological process
items: Global trends in halal food detection
items: Influence of starter cultures of lactic acid bacteria on microbiological parameters and shelf life of sausages
items: The fight against illegal tobacco products
items: Influence of stage lactation on quality and protein compositions of Kazakh mare milk and koumiss
items: The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef
items: Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis
items: Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models
items: Development and study of the nutritional value and storage stability of a soft cottage cheese product enriched with collagen and antioxidant-rich plant extracts

Effects of milk type, pasteurization, and in-container heating on Nabulsi cheese yield, chemical composition, and texture
type: item
description: ABSTRACT 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.
creator: Khaled Abu-Alruz
rights: Copyright (c) 2023 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-01-05
publication date: 2024-01-05
volume: 18
starting page: 1
ending page: 19
doi: 10.5219/1909

Mathematical modelling and optimization of the granulation process of loose compound feed for broilers
type: item
description: 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 W (%) and steam pressure P (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.
creator: Alma Yermukanova
creator: Podobed Leonid
creator: Stankevych Georgii
creator: Saule Zhiyenbayeva
creator: Eva Mrkvicová
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-01-09
publication date: 2024-01-09
volume: 18
starting page: 20
ending page: 35
doi: 10.5219/1925

Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients
type: item
description: 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 Afayak 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.
creator: Emmanuel Duah Osei
creator: Abigail Ataa Pokuah
creator: Richard Atuna Atinpoore
creator: Eudes Sam Faisal
creator: Anthony Amotoe-Bondzie
creator: Abdul-Mateni Yussif
creator: Fortune Akabanda
creator: Francis Kweku Amagloh
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-01-09
publication date: 2024-01-09
volume: 18
starting page: 36
ending page: 49
doi: 10.5219/1950

Effects of laying hens housing system on eggs microbial contamination
type: item
description: 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 Salmonella 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 Salmonella 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. Ralstonia pickettii was the most isolated species among all samples.
creator: Ján Petrovič
creator: Martin Mellen
creator: Natália Čmiková
creator: Marianna Schwarzová
creator: Miroslava Kačániová
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-01-09
publication date: 2024-01-09
volume: 18
starting page: 50
ending page: 65
doi: 10.5219/1938

Development of wheat composite bread using barley β-glucan rich flour
type: item
description: 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 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.
creator: Boris Kovac
creator: Andreja Bregar
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-01-09
publication date: 2024-01-09
volume: 18
starting page: 66
ending page: 76
doi: 10.5219/1941

The importance of camel milk and its dairy products – a review
type: item
description: 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 Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus casei, Enterococcus faecium, Streptococcus thermophilus, Weissella confusa 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.
creator: Aikerim Zhumabay
creator: Assiya Serikbayeva
creator: Sabira Kozykan
creator: Saule Sarimbekova
creator: Gaukhar Kossaliyeva
creator: Aitbay Alimov
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-02-12
publication date: 2024-02-12
volume: 18
starting page: 77
ending page: 96
doi: 10.5219/1947

The effect of yeast autolysis on the composition of wine
type: item
description: 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 (Vitis vinifera 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.
creator: Jan Mikuš
creator: Jiří Sochor
creator: Štefan Ailer
creator: Mojmír Baroň
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-02-12
publication date: 2024-02-12
volume: 18
starting page: 97
ending page: 108
doi: 10.5219/1945

Characteristics of probiotic glutinous rice tapai with the addition of Lactobacillus plantarum 1 RN2-53 and some natural dyes
type: item
description: 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.
creator: Yusmarini
creator: Shanti Fitriani
creator: Vonny Setiaries Johan
creator: Netti Herawati
creator: Irhamdi
creator: Emma Riftyan
creator: Usman Pato
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-02-19
publication date: 2024-02-19
volume: 18
starting page: 109
ending page: 121
doi: 10.5219/1898

Quality characteristics of the shape preservation of cooked pasta with millet addition at different time intervals
type: item
description: 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.
creator: Gulmaida Karimova
creator: Rimma Niyazbekova
creator: Khaldun Al Azzam
creator: El-Sayed Negim
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-02-19
publication date: 2024-02-19
volume: 18
starting page: 122
ending page: 138
doi: 10.5219/1933

Enhancing food packaging with nanofillers: properties, applications, and innovations
type: item
description: 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.
creator: Elena Pavlenko
creator: Evgenia Semkina
creator: Alexander Pokhilko
creator: Ekaterina Sukhanova
creator: Victor Fursov
creator: Natalia Lazareva
creator: Alexander Pyanov
creator: Igor Baklanov
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-02-19
publication date: 2024-02-19
volume: 18
starting page: 139
ending page: 156
doi: 10.5219/1935

Improving the citric acid production by mutant strains Aspergillus niger using carbohydrate-containing raw materials as a carbon source
type: item
description: 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 Aspergillus niger strain in the medium based on carbohydrate-containing raw materials as a carbon source. We used a fermentation by A. niger. Starch hydrolysates were chosen as a nutrient medium. To improve the CA production of A. niger, multi-step mutagenesis was performed. This resulted in mutant strain A. niger 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 A. niger 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.
creator: Bakhyt Shaimenova
creator: Gulnazym Ospankulova
creator: Saule Saduakhasova
creator: Linara Murat
creator: Dana Toimbayeva
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-02-19
publication date: 2024-02-19
volume: 18
starting page: 157
ending page: 173
doi: 10.5219/1948

Probiotics in the creation of fish-based herodietic half-finished products
type: item
description: 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 E.coli 64G strain.
creator: Dinara Moldagaliyeva
creator: Nurzhan Sarsembaeva
creator: Yasin Uzakov
creator: Bozhena Lozovicka
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-02-28
publication date: 2024-02-28
volume: 18
starting page: 174
ending page: 184
doi: 10.5219/1934

Upcycling agricultural byproducts into eco-friendly food packaging
type: item
description: 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 …
creator: Natalya Oboturova
creator: Sergey Povetkin
creator: Natalya Nikulnikova
creator: Natalia Lazareva
creator: Anna Klopova
creator: Nikita Lyubchanskiy
creator: Ekaterina Sukhanova
creator: Nadezhda Lebedeva
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-02-28
publication date: 2024-02-28
volume: 18
starting page: 185
ending page: 206
doi: 10.5219/1949

Biometric analysis of food products of hybrid hypoophthalmichthys (Hypophthalmichthys spp.) to determine their nutritional value and use in the food industry
type: item
description: 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.
creator: Alina Makarenko
creator: Nataliіa Rudyk-Leuska
creator: Ruslan Kononenkо
creator: Melaniia Khyzhniak
creator: Iryna Kononenko
creator: Ganna Kotovska
creator: Petro Shevchenko
creator: Mykhailo Leuskyi
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-02-28
publication date: 2024-02-28
volume: 18
starting page: 207
ending page: 222
doi: 10.5219/1930

Challenges and ways forward for the Malaysian SMEs in the Halal food industry: a systematic review
type: item
description: 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.
creator: Sorna Umme Saima
creator: Radin Badaruddin Radin Firdaus
creator: Sarjiyanto
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-02-28
publication date: 2024-02-28
volume: 18
starting page: 223
ending page: 238
doi: 10.5219/1937

Improvement of the quality of pork meat during salting due to the use of starter bacterial cultures
type: item
description: The influence of the starter cultures, such as Lactobacillus rhamnosus, L. plantarum, Kocuria rosea, Staphylococcus carnosus, L. plantarum, L. rhamnosus and L. paracasei, on the functional-technological and physicochemical characteristics of the pork meat during the salting is 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 cm2.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.
creator: Svitlana Danylenko
creator: Liana Nedorizanyuk
creator: Oksana Potemska
creator: Тsvitana Korol
creator: Anastasiia Ivaniuta
creator: Yuliya Kryzhova
creator: Valentyna Israelian
creator: Nataliia Kovalenko
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-02-28
publication date: 2024-02-28
volume: 18
starting page: 239
ending page: 250
doi: 10.5219/1953

Innovative thermodynamic modeling for enhanced yeast dough mixing: energy perspectives and applications
type: item
description: 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.
creator: Volodymyr Piddubnyi
creator: Anna Sabadosh
creator: Mikhailo Mushtruk
creator: Andrii Chahaida
creator: Viktor Fedorov
creator: Khrystyna Kravcheniuk
creator: Svitlana Krasnozhon
creator: Iurii Radchenko
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-02-29
publication date: 2024-02-29
volume: 18
starting page: 251
ending page: 267
doi: 10.5219/1951

Comparison of essential indicators related to the personal income tax burden in the EU countries
type: item
description: 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.
creator: Alexandra Ferenczi Vanova
creator: Renáta Krajčírová
creator: Michal Munk
creator: Andrea Ecková
creator: Jozef Bojňanský
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-03-05
publication date: 2024-03-05
volume: 18
starting page: 268
ending page: 280
doi: 10.5219/1944

Microbiological characteristics of hard cheese with flax seeds
type: item
description: 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 ±0.3×109 CFU/g, and in the control cheese – 7.8 ±0.3×109 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 Enterobacteriaceae and Staphylococcus aureus 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 ±0.1×101 CFU/ g, fungi by 160 times to 0.3 ±0.1×101 CFU/g and aerobic mesophilic bacilli by 78 times to 1.1 ±0.1×101 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.
creator: Mykola Kukhtyn
creator: David Arutiunian
creator: Oleg Pokotylo
creator: Khrystyna Kravcheniuk
creator: Volodymyr Salata
creator: Yulia Horiuk
creator: Halyna Karpyk
creator: Diana Dalievska
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-03-05
publication date: 2024-03-05
volume: 18
starting page: 281
ending page: 296
doi: 10.5219/1956

Modelling the centrifugal mixing process of minced meat to optimise the production of chopped meat semi-finished products
type: item
description: 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…
creator: Igor Palamarchuk
creator: Mikhailo Mushtruk
creator: Volodymyr Vasyliv
creator: Eugeniy Stefan
creator: Olesia Priss
creator: Iryna Babych
creator: Inna Karpovych
creator: Nataliia Pushanko
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-03-05
publication date: 2024-03-05
volume: 18
starting page: 297
ending page: 312
doi: 10.5219/1959

Influence of starter cultures on microbiological and physical-chemical parameters of dry-cured products
type: item
description: 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 Lactobacillus plantarum, L. rhamnosus and Kocuria rosea (SC 1); Staphylococcus carnosus, L. plantarum, L. Rhamnosus and L. paracasei (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 Staphylococcus carnosus, L. plantarum, L. rhamnosus, and L. paracasei (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 …
creator: Larysa Bal-Prylypko
creator: Svitlana Danylenko
creator: Olena Mykhailova
creator: Liana Nedorizanyuk
creator: Alla Bovkun
creator: Nataliia Slobodyanyuk
creator: Alina Omelian
creator: Anastasiia Ivaniuta
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-03-05
publication date: 2024-03-05
volume: 18
starting page: 313
ending page: 330
doi: 10.5219/1960

Revolutionizing meat processing: a nexus of technological advancements, sustainability, and cultured meat evolution
type: item
description: 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
creator: Anuarbek Suychinov
creator: Dinara Akimova
creator: Aitbek Kakimov
creator: Yerlan Zharykbasov
creator: Assemgul Baikadamova
creator: Eleonora Okuskhanova
creator: Anara Bakiyeva
creator: Nadir Ibragimov
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-03-12
publication date: 2024-03-12
volume: 18
starting page: 331
ending page: 346
doi: 10.5219/1957

Enzymatic hydrolysis in food processing: biotechnological advancements, applications, and future perspectives
type: item
description: 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 sustain…
creator: Dinara Akimova
creator: Aitbek Kakimov
creator: Anuarbek Suychinov
creator: Zhumatay Urazbayev
creator: Yerlan Zharykbasov
creator: Nadir Ibragimov
creator: Aigul Bauyrzhanova
creator: Assiya Utegenova
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-03-12
publication date: 2024-03-12
volume: 18
starting page: 347
ending page: 365
doi: 10.5219/1962

Quality assessment of different polyethylene-packaged groundwater in the Ilorin metropolis of Nigeria for compliance with standards
type: item
description: There is a notable proliferation of sachet water brands in the Ilorin Metropolis of Nigeria. However, more information regarding their safety for human consumption is required. This study aimed to determine the quality attributes of sachet water produced within the Ilorin metropolis of Nigeria to ascertain their conformity with regulatory standards. Three sachet water companies were each selected from three Local Government Areas within the study area. Physicochemical and microbial analyses were conducted on the collected water samples within 24 hours of production and monthly during 4-month storage. The results showed that temperature (25.10-30.13 ℃) and turbidity (0.37-2.84 NTU) were within permissible limits. Total hardness (36.0-136.33 mg/L) and pH (6.42-8.86) significantly (p ≤0.05) increased during storage and were above standards in some samples. There were significant (p ≤0.05) variations in chlorides (2.83-8.57 mg/L), nitrates (0.15-0.64 mg/L), sulphates (4.70-7.12 mg/L), and sodium contents (10.16-18.74 mg/L) but all were within standards. While five of the nine sachet water brands complied (2-100 CFU/mL) with the limit of 100 CFU/mL for the total viable count, all the samples failed the zero-tolerance requirement for coliform. Possible fecal contamination was concluded as the main concern with the sachet water brands produced within Ilorin Metropolis, suggesting their unfitness for human consumption. The water brands may, therefore, pose severe health hazards to consumers and threaten public health. In conclusion, the study demonstrated the likely unfitness of some sachet water brands in the Ilorin Metropolis of Nigeria for human consumption, owing to fecal coliform. This underscores the need for regulatory agencies to intensify the certification process of prospective sachet water factories. Furthermore, regular inspections of certified factories and their practices and products are recommended to ensure continued compliance with regulatory standards.
creator: Mutiat Balogun
creator: Tawakalitu Aruna
creator: Olaide Akintayo
creator: Rasheedat Imam
creator: Olayinka Shukurat
creator: Oluseye Lala
creator: Fausat Kolawole
creator: Christianah Gbadebo
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-04-03
publication date: 2024-04-03
volume: 18
starting page: 366
ending page: 385
doi: 10.5219/1961

Effectiveness of vitamin A supplementation among children under 5 years old in Kazakhstan
type: item
description: Micronutrient sufficiency leads to high rates of morbidity and mortality among children in Kazakhstan. Kazakhstan does not have a program for mandatory vitamin A supplementation of children under 5 years of age. Thus, the aim of this study was to assess the effectiveness of a pilot vitamin A supplementation program among children in Kazakhstan with the ultimate goal of informing future vitamin supplementation efforts. In Akmola and Kostanay regions of Kazakhstan, 529 children (aged 6-59 months) were randomly selected in each region through the local policlinics. In the first step of the study, mothers of the children were surveyed about the health status of their children using a standard data collection tool. Children were supplemented with Vitamin A using oral at a dose of 100,000 IU for children aged 6-11 months and 200,000 IU for children aged 12-59 months. Blood serum samples were collected for determining Vitamin A status. In the second step of the study, mothers were interviewed again about the health status of their children 6 months after the intervention and blood serum samples were collected to assess the efficacy of Vitamin A supplementation program. The number of self reported diarrhea cases and other intestinal infections significantly decreased after the vitamin A supplementation. The number of children with normal level of Vitamin A signficantly increased from before to after the intervention. Data from all participants (n = 529; pre VAS and 501 post VAS) showed that mean serum retinol levels increased significantly post VAS from 30.01 ±0.5 µg/dL to 61.06 ±1.2 µg/dL (p <0.001) Likewise, a significant change was observed in the cases of reported diarrhea between pre-test and post-test assessments (30 vs. 95; p <0.01). The health status of the examined children in the Akmola and Kostanay regions had significantly improved after the vitamin A supplementation and it points to the necessity of implementing Vitamin A supplementation program on the national…
creator: Arailym Beisbekova
creator: Feruza Ospanova
creator: Maikul Kainarbayeva
creator: Elena Ushanskaya
creator: Salima Bykybayeva
creator: Aidar Berdygaliev
creator: Aizhan Raushanova
creator: Faina Linkov
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-04-08
publication date: 2024-04-08
volume: 18
starting page: 386
ending page: 397
doi: 10.5219/1946

Effective creation of ESG reporting using data from financial accounting in the food industry company
type: item
description: Environmental, social, and governance (ESG) reports in the synergy of the accounting system of the company. In building a system for ESG reporting, it is necessary to comply with valid transnational and national levels and at the same time create a system that will be able to fulfil its tasks in the future. This study presents an analysis possibility of using the company's accounting system for the efficient creation of ESG reporting. The paper presents the focused on the investigation of factors that influence the tendency to using the financial data for effective ESG reporting. Next step of the conducted analysis was the estimation of individual model to investigate specific factors and to identify differences between selected companies of food industry in region of western Slovakia. We used Binary logit model for estimated, based on the data coming from questionary survey in selection company. In this study strongly significant variable DocFA with a positive effect on the dependent variable referred to the agreement of respondents to use documentation from financial accounting for effective ESG reporting. For instance, respondents from the selected western region of Slovakia in the field of food industry have an 82% higher chance of using this documentation for effective ESG reporting. Significant variable AccountS is strongly significant (p-value less than 0.01) in selected companies in western region of Slovakia in field of food industry, which has positive impact to use financial data for effective ESG reporting.
creator: Petra Súlovská
creator: Anna Látečková
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-05-09
publication date: 2024-05-09
volume: 18
starting page: 398
ending page: 407
doi: 10.5219/1983

Application of a new brine of sprouted grains for delicatessen products from horse meat, beef, and pork
type: item
description: The main task of the meat processing industry is to produce meat products as the primary source of animal protein that ensures the vital activity of the human body in the necessary volumes, high quality, and a diverse assortment. Providing the population with high-quality food products that are biologically complete, balanced in the composition of the primary nutrients, and enriched with target physiologically active components is one of the most priority scientific and technical problems to be solved. In this regard, a recipe for a new brine from sprouted grains for delicatessen products from horse meat, beef, and pork was developed. The composition of the new brine includes flavoring and aromatic ingredients, juice of sprouted grains, and juices of raw vegetable materials. The viscosity of horse meat, beef, and pork during massaging was studied. Thermodynamic parameters such as water activity and moisture binding energy of horse meat, beef, and pork using a new brine were studied. The data analysis shows that the values of the “aw” indicator and the moisture binding energy in the experimental samples of meat products are higher than in the control samples. Studies have found that with an increase in the activity of water and the moisture binding energy, the tenderness of finished delicatessen meat products with a new brine increases. As a result, it was found that the maximum amount of brine in horse meat is retained at 160 minutes of continuous massaging, in beef – at 130 minutes, in pork – at 120 minutes of mechanical processing.
creator: Gulimira Kenenbay
creator: Tamara Tultabayeva
creator: Urishbay Chomanov
creator: Gulzhan Zhumaliyeva
creator: Aruzhan Shoman
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-05-20
publication date: 2024-05-20
volume: 18
starting page: 408
ending page: 424
doi: 10.5219/1939

Regional features of camel milk composition and properties in the Republic of Kazakhstan
type: item
description: Camel milk, renowned for its distinctive nutritional qualities, has captured the interest of scientific researchers due to its potential health benefits. This study aims to compare the biochemical composition of camel milk sourced from two distinct regions of Kazakhstan: Jetisu and Mangystou. Analytical methods were employed to achieve this objective, including gas chromatography for fatty acid analysis, chemical methods for physicochemical parameter determination, and assessment of amino acid, fatty acid, mineral, and vitamin content. In samples from the Jetisu region, protein content ranged from 3.61% to 3.70%, fat from 3.85% to 4.64%, and lactose from 4.80% to 4.85%. In comparison, samples from the Mangystou region exhibited protein content ranging from 3.65% to 3.81%, fat from 4.72% to 5.75%, and lactose from 4.21% to 4.28%. Regarding amino acid composition, Mangystou region samples contained more essential amino acids per 100 g of protein than Jetisu region samples: 41.29 g versus 38.20 g, respectively. Additionally, the Jetisu region sample contained 64.291% saturated fatty acids, while the Mangystou region sample had 62.135%, indicating differences in fatty acid composition based on geographical origin. In terms of mineral composition, camel milk from the Mangystou region exhibited higher calcium and zinc content compared to Jetisu region samples, with calcium and zinc content measured at 124.50 mg/100 g and 490.15 μg/100 g, respectively, for Mangystou samples, and 112.50 mg/100 g and 321.24 μg/100 g, respectively, for Jetisu samples. Overall, the study underscores regional variances in camel milk's biochemical composition, which can impact its nutritional and biological value. These findings provide dairy product producers in Kazakhstan with enhanced opportunities to create healthy, high-quality dairy products.
creator: Aidana Yessenova
creator: Fatima Dikhanbayeva
creator: Elmira Assembayeva
creator: Dinara Nurmukhanbetova
creator: Elmira Zhaxybayeva
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-05-20
publication date: 2024-05-20
volume: 18
starting page: 425
ending page: 438
doi: 10.5219/1952

Quality and safety of pork meat after cooling and treatment with lactic starters
type: item
description: Cooling the pork half-carcasses in a refrigerating chamber with showering had no significant impact on their surface temperature. Still, it reduced the core temperature of the meat in 1 hour after cooling compared with air-cooling. pH-value of all pork half-carcasses that were subjected to cooling with the showering method, as well as the final processing of the pork with suspensions of Lactobacillus sakei and Leuconostoc carnosum in 1 hour and on the 4th day of storage in a chilled condition was within the limits typical for fresh and high-quality meat. The greatest weight loss of the pork half-carcasses occurred during the first 24 hours when they were being cooled. The weight loss of the pork half-carcasses in a chilled condition during 1 day when they were being cooled in a refrigerating chamber without the use of showering was 2.27%, when they were being cooled with the use of showering – 1.65%, when they were being cooled with the use of showering and final processing with SafePro® В-SF-43 (Leuconostoc carnosum) – 1.61% and SafePro® В-2 (Lactobacillus sakei) – 1.25% in comparison with the output of a hot carcass. Microorganism cultures of strains SafePro® B-SF-43 and SafePro® B-2, when they are applied at a dose of 106/cm2, had contributed to a colonization of the meat with the lactic-acid microorganisms and a significant decrease in the number of QMAFAnM in the neck and spine areas in 1 hour after cooling. S. aureus, Salmonella spp., and L. monocytogenes were not detected in the meat of the pork half-carcasses in all processing options during 4 days of storage in a chilled condition.
creator: Volodymyr Vovkotrub
creator: Olha Iakubchak
creator: Nataliia Vovkotrub
creator: Larysa Shevchenko
creator: Tetiana Lebedenko
creator: Nataliia Holembovska
creator: Oksana Pylypchuk
creator: Alina Omelian
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-05-20
publication date: 2024-05-20
volume: 18
starting page: 439
ending page: 452
doi: 10.5219/1954

A flour composite mixture for gluten-free confectionery
type: item
description: The article is devoted to the development of a recipe for a gluten-free flour composite mixture based on buckwheat, rice, and corn flours for the preparation of confectionery products, as well as the enhancement of its nutritional value using locally produced flaxseed and chickpea flours. For the production of gluten-free sugar cookies, two types of gluten-free flour composite mixture have been developed: a) rice, buckwheat, and flaxseed flour and b) rice, corn, and chickpea flour. The optimal flour ratio is 40:30:30. The physic-chemical and organoleptic indicators of gluten-free sugar cookies obtained using the gluten-free flour composite mixture align with the indicators specified in the standard. The developed gluten-free composite flour mixture is characterized by a fairly high satisfaction level with the balanced nutrition formula regarding basic nutrients. The levels of protein, carbohydrate, and fat satisfaction increased by 64, 37, and 118%, respectively, with the addition of flax to the rice and buckwheat mixture. Adding chickpeas to the rice and corn mixture increased protein and fat satisfaction by 35.5 and 27%, respectively, while carbohydrates remained almost unchanged.
creator: Tsira Khutsidze
creator: Eliza Pruidze
creator: Maria Silagadze
creator: Eliso Dzneladze
creator: George Pkhakadze
creator: Irma Berulava
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-05-20
publication date: 2024-05-20
volume: 18
starting page: 453
ending page: 467
doi: 10.5219/1958

The rheological characteristics of the dough for semi-finished biscuits with the addition of crickets flour
type: item
description: The article proposes to study the influence of new protein-containing raw materials, namely cricket flour (CF) Acheta domesticus on the quality of whipped flour semi-finished product (WFP) research methods. The study used generally accepted methods for determining the rheological properties of the dough: the dependence of viscosity on shear stress, temperature, and rate of deformation of the dough, as well as the elasticity of finished products and physicochemical properties of the finished semi-finished product. The mass fraction of moisture was determined by drying to constant weight. The mass fraction of ash not dissolved in 10% hydrochloric acid in absolute dry matter was determined using the dry method in a muffle furnace. The mass fraction of protein was determined by the Kjeldahl method. Alkalinity was determined by the titrometric method. The mass fraction of total sugar was determined by the iodometric method. During the manufacture of WFP, cricket flour was added to 5.0-15.0%. The results of rheological parameters showed that adding CF to the dough in an amount of 15.0% significantly affected the viscosity and plasticity of the dough, which led to a decrease in volume and porosity in the finished semi-finished product. According to physicochemical parameters, it was found that with increased BC concentration, the mass fraction of protein increases (from 4.4% in conventional WFP to 62.06% with the addition of CF in the amount of 10.0%). At the same time, the mass fraction of total sugar decreases. The mass fraction of moisture in the finished semi-finished product also changes. The resiliency and elasticity of the finished products were determined by the laboratory method using the "Labor" penetrometer. According to the results of studies of resiliency and elasticity of the finished product, it was determined that the semi-finished product with the addition of 15.0% cricket flour had the lowest indicators compared to the products with the addition of 5.0% a…
creator: Olha Sereda
creator: Oxana Melnyk
creator: Tetiana Marenkova
creator: Olena Koshel
creator: Sergii Bokovets
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-06-10
publication date: 2024-06-10
volume: 18
starting page: 468
ending page: 479
doi: 10.5219/1967

Spectroscopic assessment and quantitative analysis of the trace element composition of vegetable additives to meat products
type: item
description: In this scientific work, using the method of laser-induced breakdown spectroscopy (LIBS), the spectra of beef samples and impurities in meat products, namely, banana, pineapple, kiwi, bergamot, poria coconut, Chinese angelica, chicken blood vine, were measured by using developed experimental devices. The purpose of the research was to evaluate the qualitative characteristics of additives to meat semi-finished products for the potential formation of the desired properties of the products due to the analysis of the received spectrograms of trace elements of the samples when applying the LIBS method, quantitative analysis for processing the received information. The determined values of the electron temperature of the plasma, the electron density of the used raw material samples, and the assessment of the local heat balance were used as evaluation criteria. When processing the obtained data, the characteristics of the laser-induced plasma surface of the presented samples were analyzed; the electron temperature and electron density were determined, and a quantitative analysis of trace elements was carried out. LIBS technology allows rapid real-time monitoring and qualitative analysis of trace elements online and over long distances. During the research, it turned out that quantitative analysis requires further study and optimisation of experimental conditions, such as pre-treatment of samples. These conditions optimise defocusing, double laser pulse, and sample temperature, which increases the signal/noise ratio of all spectral lines. The combination of fluorescence spectroscopy and Raman technology enables higher detection sensitivity and better molecule control, creating a quantitative analysis method model that can reduce matrix effects and overcome the self-absorption effect. Among the difficulties of using LIBS technology, several elements can be noted online simultaneously, compared to Raman. The combination of spectroscopy and fluorescence spectroscopy can obtain…
creator: Igor Palamarchuk
creator: Fu Yuanxia
creator: Dmytro Zhuravel
creator: Ievgenii Petrychenko
creator: Roksolana Blishch
creator: Anatoliy Holovatyuk
creator: Olexander Domin
creator: Tatiana Kostiuk
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-06-10
publication date: 2024-06-10
volume: 18
starting page: 480
ending page: 496
doi: 10.5219/1965

Changes in the microbiota of Bryndza cheese after frozen storage
type: item
description: Bryndza cheese is a traditional Slovakian product. In this research, we have investigated whether it would be possible to freeze bryndza, store it at a temperature of -18°C, and then thaw and place it on the market during the off-production season. The current legislation in Slovakia does not allow this procedure. The freezing process was chosen based on the request of several small food business operators who would like to replace the process of preserving the primary raw material, matured salted ewe’s lump cheese, in barrels due to acrid-sour taste. Bryndza cheese is preferred by consumers due to its unique microbial composition, which is beneficial for their health. Many microorganisms present in bryndza are probiotics. For this reason, we wanted to determine how the microflora in the bryndza cheese changes after freezing. These findings have practical implications for the food industry, particularly for small food business operators, who can potentially adopt freezing to preserve bryndza, thereby extending its shelf life and availability to consumers. Additionally, in many households, people store bryndza in their freezers after purchasing and use it to prepare dishes. Understanding the role of microorganisms in the ripening process and during storage can provide valuable data on Brynzda quality and safety. The present study aimed to analyse the representation of microorganisms in “Bryndza” samples at the beginning of storage and after 6 months of storage at a temperature of -18 °C. A total of 10 samples of “Bryndza” cheese made from pasteurised milk were analysed. Analysis of total viable counts of viable bacteria (TVC), coliform bacteria (CB), lactic acid bacteria (LAB), and microscopic filamentous fungi (MFF) was performed using the plate dilution method. Isolated strains of microorganisms were identified with mass spectrometry MALDI-TOF MS Biotyper. A total of 295 isolates from Bryndza cheese were identified at the start of storage and 220 isolates at the en…
creator: Simona Kunová
creator: Peter Zajác
creator: Jozef Čapla
creator: Jozef Čurlej
creator: Ivana Timoracká
creator: Natália Čmiková
creator: Miroslava Kačániová
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-06-10
publication date: 2024-06-10
volume: 18
starting page: 497
ending page: 511
doi: 10.5219/1991

Effect of light intensity on the photo-oxidation stability of red and yellow palm olein mixture
type: item
description: Palm oil is an edible oil derived from the mesocarp of oil palm fruit (Elaeis guineensis), which has a high content of carotenoids and tocopherol components. This research aimed to study the effects of light intensity on the photo-oxidation stability of a red and yellow palm olein mixture. The red and yellow palm oleins were mixed into 100, 200, and 350 ppm carotene content. The photo-oxidation stability of the palm olein mixture was investigated under fluorescent light intensities of 5,000 and 10,000 lux at 31 ±2 °C for 7 days. Changes in the content of chlorophyll, carotene, tocopherols, and peroxide value (PV) were evaluated daily. The results showed that an increase in carotene and tocopherol contents effectively improved the photo-oxidative stability of the palm olein mixture. Degradation of chlorophyll, tocopherols, and increased PV were proportional to light intensity during photo-oxidation. There were no significant changes in carotene content at 5,000 lux light intensity exposure. The degradation rates of chlorophyll and tocopherols can be described as first-order reaction kinetics. In contrast, the increase rate of PV can be described as a zero-order kinetics model with k-values of 6.6 x 10-2, 4.9 x 10-2, 3.7 x 10-2 mequiv.kg-1.h-1, and 8.3 x 10-2, 6.8 x 10-2, and 5.6 x 10-2 mequiv.kg-1.h-1 in palm olein mixture, which contains 100, 200, and 350 ppm carotene at 5,000 and 10,000 lux light intensity exposure, respectively. These results suggested that carotene protected tocopherol in palm olein and that tocopherol and carotene synergistically acted as singlet oxygen quenchers during photo-oxidation.
creator: Dewi Fortuna Ayu
creator: Andarini Diharmi
creator: Netti Herawati
creator: Rahmadini Payla Juarsa
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-06-12
publication date: 2024-06-12
volume: 18
starting page: 512
ending page: 522
doi: 10.5219/1970

Improving meat quality and safety: innovative strategies
type: item
description: Ensuring meat products' quality and safety is paramount in today's food industry. This extended abstract delves into innovative strategies to enhance meat quality and safety throughout the production, processing, and distribution stages. The paper explores various cutting-edge approaches, technologies, and regulatory frameworks to mitigate risks and improve consumer confidence in meat products. The discussion begins with examining advancements in meat processing techniques, such as high-pressure processing (HPP), modified atmosphere packaging (MAP), and irradiation. These techniques are instrumental in reducing microbial contamination, extending shelf life, and preserving the nutritional integrity of meat products. Furthermore, the paper explores emerging technologies like nanotechnology and blockchain, which offer novel solutions for enhancing traceability, transparency, and accountability in the meat supply chain. Much of the paper discusses the role of quality control measures in ensuring meat safety and compliance with food safety regulations. From carcass inspection and microbiological testing to chemical residue analysis and packaging standards, rigorous quality control protocols are essential for identifying and mitigating potential hazards at every stage of meat production. Moreover, the paper highlights the importance of animal husbandry practices, feed management, and genetics in influencing meat quality attributes such as flavour, texture, and tenderness. Producers can enhance meat products' overall quality and palatability by implementing improved animal husbandry practices, optimizing feed formulations, and selectively breeding animals for desirable traits. In addition to technological advancements and quality control measures, the paper emphasizes the need for regulatory compliance and government oversight to uphold food safety standards. Ensuring adherence to regulations such as Hazard Analysis and Critical Control Points (HACCP) and implementing comp…
creator: Maksim Rebezov
creator: Mars Khayrullin
creator: Bahytkul Assenova
creator: Smolnikova Farida
creator: Dmitry Baydan
creator: Larisa Garipova
creator: Raisa Savkina
creator: Svetlana Rodionova
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-06-19
publication date: 2024-06-19
volume: 18
starting page: 523
ending page: 546
doi: 10.5219/1972

Prevalence and sensitivity of contagious and environmental cow mastitis-causing pathogens to antibiotics in Ukrainian farms
type: item
description: Mastitis is considered the most common and problematic disease, resulting in significant economic losses due to reduced milk yields, reduced quantity and quality of milk, treatment costs, and premature culling of animals. One of the traditional methods of treating mastitis in cows is using antibiotics, which leads to the emergence of polyresistant strains of microorganisms, the so-called Superbugs. The emergence of Superbugs, which are not sensitive to most existing antibiotics, is a major concern in veterinary and humane medicine. This study aimed to identify pathogens isolated from the secretion of the mammary gland of cows with mastitis to determine their spread and sensitivity to antibiotics. The samples of secretion from the udder were examined by bacteriological method. The isolates were identified by conventional methods and by the modern method – mass spectrometry (MALDI-TOF MS). The sensitivity of the bacterial isolates to antibiotics was determined by the disc diffusion method (Kirby-Bauer). The results of studies of cow mammary gland secretion samples indicate that 49.2% of the isolates are contagious, and 50.8% are environmental ones. The most common among the isolates of mastitis-causing pathogens were Streptoccocus аgalactiae – 16.9%, Streptococcus uberis – 10.9%, Staphylococcus aureus – 10.7%, E. Coli – 9.6%, Corynebacterium bovis – 7.3%, Staphylococcus haemolyticus – 4.8%, Staphylococcus chromogenes – 3.6%, Streptococcus dysgalactiae – 3.4%. Mastitis is caused by algae and yeast – 1% of all detected pathogens, respectively. According to the results of the determination of the sensitivity of isolates of mastitis-causing pathogens to antibiotics, it was found that most isolates were sensitive to Amoxicillin, Ceftiofur, and Rifampicin, and least of them – to Neomycin, Tylosin, Tilmicosin, Bacitracin.
creator: Ruslan Zaritskyi
creator: Yurii Zhuk
creator: Denys Dreval
creator: Vitalii Kovpak
creator: Yurii Masalovych
creator: Ivan Cheverda
creator: Iryna Derkach
creator: Taras Savchuk
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-06-19
publication date: 2024-06-19
volume: 18
starting page: 547
ending page: 569
doi: 10.5219/1963

Ultrasound-assisted innovations in protein processing: review
type: item
description: The contemporary landscape of protein processing is witnessing a paradigm shift propelled by innovative technologies. This review unveils innovations in protein processing through the lens of an ultrasound-assisted approach. The focus was on the interplay between ultrasound waves and proteins during ultrasound extraction technology. The realm of protein extraction, where traditional methods face challenges and ultrasound emerges as a transformative force, was highlighted, as well as ultrasound's role in enhancing protein yield and quality in relationship to protein structure and function. Comparative analyses have showcased the remarkable advancements ushered in by ultrasound-assisted techniques, and this review also extends to enzymatic hydrolysis, where ultrasound catalyses reactions, unlocking new dimensions in the production of bioactive peptides and nutritionally enriched proteins. In the bio-industrial sectors, ultrasound facilitates protein refolding and revolutionises recombinant protein production, stability and bioavailability. Ultrasound has emerged as a catalyst for efficiency and bioactivity enhancement, defeating conventional limitations to the intricate optimisation strategies of refolding. This review envisages the advantages of ultrasound technology and its applications in the bio-industrial sector. The prospects of ultrasound-assisted protein processing are outlined, and roadmaps and processing techniques are offered.
creator: Maksim Rebezov
creator: Bahytkul Assenova
creator: Albina Luneva
creator: Mars Khayrullin
creator: Rustem Zalilov
creator: Yury Lysenko
creator: Raisa Savkina
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-06-19
publication date: 2024-06-19
volume: 18
starting page: 570
ending page: 587
doi: 10.5219/1978

Exploring natural colourants for enhanced sausage appeal: A review of sourcing, extraction methods, and applications, with emphasis on beetroot as an example
type: item
description: Incorporating natural colourants in sausage production offers an avenue to enhance product desirability while meeting consumer preferences for clean-label ingredients. This paper thoroughly examines the selection, formulation, processing, and quality control aspects involved in utilizing natural colourants in sausages, with particular attention to beetroot. Key subjects explored encompass a variety of natural colourant sources and types, diverse extraction techniques, factors influencing colour stability, regulatory considerations, and consumer perception. Furthermore, the paper delves into emerging trends and advancements in sausage manufacturing, such as plant-based alternatives, functional fortification, and sustainability initiatives. By strategically harnessing the potential of natural colourants, including beetroot, sausage producers can customize their offerings to align with consumer preferences, distinguish their products, and bolster their competitiveness in the market.
creator: Anuarbek Suychinov
creator: Aitbek Kakimov
creator: Zhanibek Yessimbekov
creator: Eleonora Okuskhanova
creator: Dinara Akimova
creator: Zhumatay Urazbayev
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-06-26
publication date: 2024-06-26
volume: 18
starting page: 588
ending page: 604
doi: 10.5219/1971

Assessment of the physicochemical profile of gluten-free flour and pasta products
type: item
description: The production of food products that do not contain gluten is being actively developed since it is not recommended for certain medical reasons, such as celiac disease. Therefore, developing high-quality and highly nutritional gluten-free (GF) pasta products is crucial. A shortage of domestic gluten-free food products characterises the consumer market of Kazakhstan. Buckwheat, rice, and corn flour are widely used to make gluten-free pasta. The results of the study showed that buckwheat flour contains significantly higher amounts of protein (11.9%), ash (1.54%), iron (2.47%), calcium (38.53%), magnesium (56.11%), phosphorus (267.55) and lower carbohydrate content (67.99%) compared to rice and corn flour. Moreover, pasta made from buckwheat flour also showed higher protein 9.39%, Ca (28.80 mg/100g), Mg (48.28 mg/100g), Fe (2.28 mg/100g), Na (5.50 mg/100g), P (196.45 mg/100g) content. Also, amino acids, such as lysine, tyrosine, alanine, valine, etc., were elevated in buckwheat flour-based pasta. Taken together, these data hint that buckwheat has the potential to become a nutrient-rich GF paste ahead of corn and rice. However, further research is needed to determine the cooking qualities and consumer acceptability.
creator: Fariza Sagyntay
creator: Auelbek Iztaev
creator: Assel Borankulova
creator: Baltash Tarabayev
creator: Begzada Soltybayeva
creator: Nurbibi Mashanova
creator: Viera Šottníková
creator: Anar Kabylda
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-06-26
publication date: 2024-06-26
volume: 18
starting page: 605
ending page: 618
doi: 10.5219/1987

Evaluation of beef carcass quality using the muscle eye area M. longissimus dorsi
type: item
description: In Japan, Korea, the USA, and Australia, the area of the “muscle eye” (cross-section of the M. longissimus dorsi during the division of the half-carcass between the 12th and 13th rib into the front and rear parts) is used to assess the quality of cattle carcasses. The correlation between this feature and the slaughter and quality characteristics of carcasses in 20-22-month-old crossbred bulls (Ukrainian Black-and-White Dairy × Holstein) has been studied. The area of the “muscle eye” in bulls was determined before slaughter by an ultrasound analyzer Emperor 860. After slaughter, it was calculated by the length and depth of the "muscle eye". The colour of muscle and adipose tissue, carcass conformation, development, and subcutaneous fat thickness have been examined. The correlation between the size of the "muscle eye" and carcasses' quantitative and qualitative characteristics has been determined. The area of the "muscle eye" has a positive relationship (r = 0.612; p >0.999) with live weight after fasting, carcass weight (r = 0.598; p >0.999), flesh weight (r = 0.498; p >0.99), including the highest (r = 0.745; p >0.999), and first grade (r = 0.662; p >0.99), the amount of adipose tissue (r = 0.491; p >0.99) and tendons and ligaments (r = 0.435; p >0.99). With its increase, there is a tendency to an inverse relationship with the content of second-grade flesh in the carcass (r = 0.303), carcass conformation (r = 0.147), fat-irrigation thickness (r = 0.125), and marbling (r = 0.340). The area of the "muscle eye" is inversely correlated with the development of subcutaneous fat (r = -0.389; p >0.95) and the saturated colour of muscle tissue (r = -0.309). The correlation coefficients between the area of the "muscle eye" determined by ultrasound and quantitative and qualitative characteristics of carcasses are significantly higher than those obtained by post-slaughter calculation of the area of the muscle eye by measuring the length and depth. The data's practical significa…
creator: Olha Kruk
creator: Anatolii Ugnivenko
creator: Tetiana Antoniuk
creator: Oleksandr Kolisnyk
creator: Nataliia Slobodyanyuk
creator: Dmytro Nosevych
creator: Tatyana Naumenko
creator: Mykola Gruntkovskyi
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-06-26
publication date: 2024-06-26
volume: 18
starting page: 619
ending page: 632
doi: 10.5219/1989

Development and quality cum nutritional assessment based on physical properties for corn extruded snacks enriched with protein and carbohydrates: A remedy to malnutrition for society
type: item
description: Malnutrition is one of the century's most pressing challenges. If malnutrition is not addressed early, people may suffer from non-communicable diseases. A proper, nutritious diet is necessary to overcome diseases like malnutrition. The technology like extrusion can develop rich fortified food products by retaining high nutrition content. In this study, extrusion technology was used to develop protein and carbohydrate snacks with proper nutrition based on the physical properties of commodities by combining different ratios of corn grits, apple pomace, and mung beans. The objectives of the study focused on the development of a food product based on engineering aspects and the quality cum nutritional evaluation of the finished product that can be used as a diet to combat malnutrition. Physical properties like color, rehydration ratio, porosity, bulk density, water solubility index, texture, sensory evaluation, hardness, and crispiness were studied in detail. The energy content of protein and carbohydrates was measured for nutritional assessment using Food Data Central as a standard, provided by the United States of America Department of Agriculture. Results reveal significant variations among treatments, with the addition of apple pomace impacting bulk density, water solubility index, and color attributes. Mung bean supplementation demonstrates a direct correlation with increased hardness and influences porosity. The rehydration ratio is positively affected by apple pomace. Sensory evaluation underscores the substantial impact on color, texture, crispiness, taste, and overall acceptability, providing valuable insights for snack formulation.
creator: Muzammal Shafiq
creator: Muhammad Waseem
creator: Yaqoob Majeed
creator: Muhammad Arslan Khalid
creator: Tayyaba Nadeem
creator: Maksim Rebezov
creator: Mars Khayrullin
creator: Orynzhamal Sarsembenova
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-06-26
publication date: 2024-06-26
volume: 18
starting page: 633
ending page: 653
doi: 10.5219/1942

Organoleptic profile of high protein and dietary fibre biscuits based on soybean flour, tempeh flour, and Moringa leaf powder
type: item
description: Noncommunicable diseases (NCDs) are the major cause of mortality globally. Malnutrition and inadequate or excessive intake were associated with increased risk factors for NCD development. This study aimed to determine the organoleptic profile and nutritional value of biscuit food formula from local food based on soybean (Glycine max) flour, tempeh flour, and Moringa leaf powder. This study was conducted in Yogyakarta, a city located in Indonesia in Southeast Asia. The organoleptic test involved 36 semi-trained panellists who fulfilled the established standards. The organoleptic profile was evaluated for colour, taste, aroma, texture, aftertaste, and overall acceptability. Five biscuit formulas, including the control (F0) and four sample treatments with the addition of 0 g (F1), 2.5 g (F2), 5 g (F3), and 7.5 g of Moringa leaf powder, were tested. The ratio of soybean flour to tempeh flour was 5:2 without F0. Organoleptic properties were analysed using the Friedman test and the Wilcoxon test. The highest scores for organoleptic profile, including colour, taste, aroma, texture, aftertaste, and overall acceptability parameters, were observed in F2, which was added with 2.5 of g Moringa leaf powder, and scored 3.61 ±0.599, 3.47 ±0.654, 3.67 ±0.793, 4.06 ±0.475, 3.22 ±0.898, and 3.53 ±0.654 respectively. Selected biscuit formulation (F2) per 100 g contains 534.8 kcal of energy, 18.8 g of protein, 33.0 g of fat, 40.49 g of carbohydrate, and 18.08 g of dietary fibre.
creator: Lily Arsanti Lestari
creator: Susetyowati
creator: Azizah Isna Rachmawati
creator: Ajeng Saskia Sekar Rachmadanty
creator: Amalia Sarah Sholikhati
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-07-16
publication date: 2024-07-16
volume: 18
starting page: 654
ending page: 665
doi: 10.5219/1955

The influence of different methods of decontamination of microbial biofilms formed on eggshells
type: item
description: According to "food legislation" requirements, all eggs entering the production of egg products must be disinfected. Therefore, developing technologies for decontaminating chicken eggs before use for food purposes is a promising work direction in chicken egg production and storage. This research aimed to identify the microbiota of chicken eggs with varying degrees of shell contamination and determine the influence of different methods of decontaminating microbial biofilms formed on eggshells. It was set up that the quantitative content of microorganisms on the surface of chicken eggs ranged from 103 CFU to 106 CFU/ml of washing and depended on the contamination of the shell with droppings. Lactobacillus spp., Bacillus spp., Corynebacterium, Staphylococcus were among the genera of bacteria that prevailed on the clean chicken shell, which were isolated in 30-50% of cases, and gram-negative microbiota was practically absent. The constant release of gram-positive bacteria is noted on the contaminated eggshell, and the frequency of identification of gram-negative microbiota of the Enterobacteriaceae genus and non-fermenting genera Pseudomonas and Psychrobacter increases. That is, the microbial scape of the microbiota of the chicken shell depends on its cleanliness, and the presence of a dirty surface increases the frequency of allocation of the resident microflora of the gastrointestinal tract. It was found that the working solution of the disinfectant Vircon S destroyed planktonic bacteria applied to the eggshell in an average of 2 minutes of exposure, stabilised water ozone for 1 minute, gaseous ozone for 3 minutes, and the action of ultraviolet rays with a length of 253.7 nm for 25-30 min. At the same time, using these disinfection methods on bacteria formed in a biofilm on the eggshell did not cause a bactericidal action during this time. To significantly reduce bacteria in the biofilm using these methods, it is necessary to increase the exposure time of the biocide b…
creator: Mykola Kukhtyn
creator: Zhanna Sverhun
creator: Yulia Horiuk
creator: Volodymyr Salata
creator: Svitlana Laiter-Moskaliuk
creator: Mykhailo Mocherniuk
creator: Larysa Kladnytska
creator: Victor Horiuk
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-07-16
publication date: 2024-07-16
volume: 18
starting page: 666
ending page: 682
doi: 10.5219/1981

Expanding the range of fortified meat products through the targeted combination of raw materials of animal and vegetable origin
type: item
description: The problem of providing the population with a full-fledged balanced diet is currently quite acute worldwide. Therefore, one of the main tasks is to expand the range of fortified and functional food products, including those with prebiotic effects. The article presents the results of developing fortified boiled sausages, liver pates, and chopped semi-finished products, which have high consumer properties, nutritional and biological value, organoleptic characteristics, and a balanced nutritional composition. The minimum amino acid score value for the proposed boiled sausages is 95.6%, and, for liver pate – 99.6%, for chopped semi-finished products – 88.1%. The biological value of the protein of the developed products reaches 92.8%, 87.7%, and 99.7%, respectively. This is achieved through specially selected components of animal and vegetable origin. Meat and meat-plant products were developed based on an analysis of the nutritional status of North Caucasus Federal University students. The optimal formulation was determined, and the nutrient balance of the finished products was ensured using computer modelling. Using dry milk molasses with lactulose "LactuVet-1" in the formulations of fortified meat products made it possible to increase their organoleptic characteristics and enrich them with calcium (about 150 mg per 100 g of finished product) and other minerals. The developed meat products contain lactulose, g/100 g of product: boiled sausages – 0.46, chopped semi-finished products – 0.61, liver pate – 0.76. This helped to ensure the prebiotic effect of the finished product. The proposed meat products are a source of vitamin A and calcium, contain most B vitamins, macroelements potassium and magnesium, and microelements iron and zinc. The complex of tasks to reduce the deficit of the main types of nutrients, revealed during the study, can be solved by including the developed meat products in the diet of the target group of consumers.
creator: Aleksander Borisenko
creator: Yassin Uzakov
creator: Ekaterina Greseva
creator: Victoria Razinkova
creator: Aleksey Borisenko
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-08-20
publication date: 2024-08-20
volume: 18
starting page: 683
ending page: 696
doi: 10.5219/1976

Substantiation of wild plants used as functional ingredients in the technology of crisp grain bread
type: item
description: Research on the nutritional content of wild plant fruits in Kazakhstan, including Hawthorn fruit (Crataegus laevigata), rosehip fruit (Rose canina L. variety), sea buckthorn fruit (Hippophae rhamnoides - Altai variety), and black chokeberry fruit (Aronia melanocarpa), has determined that these fruits possess a combination of properties essential for maintaining human health, attributed to the presence of bioactive substances (BAS) and other components. The technological process for obtaining extracts and concentrates from wild-growing raw material fruit has developed. The following extraction modes were proposed: ultrasonic wave frequency 40 kHz, extraction time 30 minutes, temperature 500С, and concentration of the obtained extracts was carried out by vacuum evaporation method, using IKA RV-10 apparatus at 40-50°С and pressure 800 mbar. Found that extracts and concentrates have a higher concentration of nutritional substances when compared to the fruits themselves. Thus, the vitamin C content in hawthorn fruits was 27.8 mg, while in the extract, it was 47.84 mg, and in the concentrate – 62.19 mg. The vitamin C content in rosehip fruits, extracts, and concentrates was 578.01 mg, 811.8 mg, and 1101.3 mg, respectively. The vitamin C content in sea buckthorn fruits, extracts, and concentrates was 285.05 mg, 518.8 mg, and 640.9 mg, respectively. The vitamin C content in black chokeberry fruits, extracts, and concentrates was 86.2 mg, 128.8 mg, and 160.5 mg, respectively. A similar increase was observed for the content of vitamin E and other components. Furthermore, the obtained concentrates meet the safety parameters required by regulatory documents. A technology for producing grain crispbread using the extrusion method has developed, incorporating whole grains, groats, flavouring additives, and concentrates derived from wild fruits such as hawthorn, rosehip, sea buckthorn, and black chokeberry into the recipe.
creator: Assel Izembayeva
creator: Zilikha Moldakulova
creator: Asemgul Abdreeva
creator: Galiya Iskakova
creator: Meruyet Baiysbayeva
creator: Makpal Atyhanova
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-08-20
publication date: 2024-08-20
volume: 18
starting page: 697
ending page: 718
doi: 10.5219/1998

Use of non-conventional raw materials in the production of gluten-free pasta – a review
type: item
description: Currently, about 5% of the earth's population suffers from gluten-related disorders. Modern technologies for gluten-free diets and filling the protein deficit are aimed at manufacturing gluten-free (GF) pasta products using non-conventional plant raw materials with high biological value. GF grains and crops (rice, corn, buckwheat, amaranth, quinoa, etc.) are used to produce GF pasta products. However, there is a scarcity of studies that comprehensively understand GF flour addition on the nutritive, sensory and cooking properties. Therefore, the scope of this literature review covers the main types of non-conventional raw materials for GF pasta products and summarizes the research on pasta products made from them. Results indicate that the rheological and sensory attributes of pasta made from pure GF flours such as rice or corn still requires a deeper study of technological processes in producing GF pasta. Incorporating nutrient-dense ingredients such as amaranth, quinoa, sorghum, and chia flours not only enhances the nutritional profile of gluten-free pasta but also offers opportunities for diverse culinary applications. The improvement of sensory attributes in rice-, corn-, buckwheat-based pasta, coupled with the effective use of cooking enhancers like xanthan gum, transglutaminases, inulin, and alternative starches, paves the way for creating more palatable gluten-free options. As techniques such as high-temperature treatment, extrusion cooking, and starch pregelatinization become more refined, future developments may focus on optimizing these processes to further improve the texture, taste, and overall quality of gluten-free pasta. Continued research and innovation in ingredient selection and processing technologies will be crucial for meeting the growing demand for gluten-free products that do not compromise on culinary experience or nutritional value.
creator: Fariza Sagyntay
creator: Baltash Tarabayev
creator: Bayan Muldabekova
creator: Auelbek Iztaev
creator: Gaukhar Kossaliyeva
creator: Fatima Dikhanbayeva
creator: Ramza Berzhanova
creator: Nazym Alzhaxina
creator: Anar Kabylda
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-08-20
publication date: 2024-08-20
volume: 18
starting page: 719
ending page: 740
doi: 10.5219/1995

Development and validation of a gas chromatography method for analysing polychlorinated biphenyls in fish roe
type: item
description: A method for determining polychlorinated biphenyls (PCBs) in fish roe by gas chromatography (GC) has been developed. The suitability (validation) of the process for the determination of 14 PCBs (PCB 18, PCB 31, PCB 28, PCB 52, PCB 44, PCB 101, PCB 149, PCB 118, PCB 153, PCB 138, PCB 180, PCB 170, PCB 194, PCB 209) in fish roe by GC using an electron capture detector (ECD) was evaluated according to the following criteria: selectivity, linearity, limits of detection (LOD), limits of quantification (LOQ), accuracy and precision. Automated Soxhlet extraction and sample clean-up by solid phase extraction (SPE) were proposed for extracting PCBs from fish roe. The results of the method selectivity study showed that the determination of PCBs in fish roe is not affected by other components in the sample. The correlation coefficients for fourteen PCBs ranged from 0.9962 to 0.9999 (R2 ≥0.995). The limits of detection (LOD) and limits of quantification (LOQ) of PCBs are below the maximum permissible levels set by the European Union (EU). The recovery percentage ranged from 81.5% to 107%, indicating the PCB extraction procedure's acceptability (R, 80 – 120%). The relative standard deviation (RSD, %) of the measurement results under convergence conditions ranged from 1.02% to 9.43% (RSD ≥15%). The obtained method suitability (validation) data meets the Commission Regulation (EU) No 589/2014 criteria.
creator: Valentyna Korniyenko
creator: Svitlana Midyk
creator: Serhii Senin
creator: Oleksandr Machuskyy
creator: Olena Ladogubets
creator: Ivan Harkusha
creator: Yuriy Balym
creator: Alina Menchynska
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-08-20
publication date: 2024-08-20
volume: 18
starting page: 741
ending page: 754
doi: 10.5219/1992

The influence of natural antioxidants on the quality and storage capacity of semi-finished horse meat products
type: item
description: The article is devoted to the influence of natural antioxidants on the quality parameters of meat semi-finished products from horse meat and the microbiological stability of the product during its storage. In solving the set tasks, the standard, generally accepted methods of research were used. Statistical processing of the obtained results and assessment of data reliability were carried out by statistical methods using Microsoft Excel and Statistica (version 12.0). A new antioxidant of natural origin, dihydroquercetin, has been proposed and tested. Effective doses of its application have been established: 0.05 - 0.075% for raw horse fat and 0.075% for semi-finished meat products from horse meat produced with its addition. It has been shown that the administration of dihydroquercetin (Dx) together with ascorbic acid (AA) and tocopherol (Tp) is 10-30% more effective. The effect of dihydroquercetin on the indicators of oxidative spoilage in the technological process, from the production of horse meat to finished products using the latter, has been studied. The organoleptic parameters (appearance, odour, colour) of the control sample and the sample with 0.025% Dx by fat weight corresponded in their characteristics to the experimental samples with 0.05%, 0.075% and 0.1% by 45 days of storage. The introduction of dihydroquercetin, ascorbic acid, and tocopherol also makes it possible to slow down the microbiological spoilage of the semi-finished products that have been obtained during storage.
creator: Nazym Abilmazhinova
creator: Aigul Tayeva
creator: Bagila Jetpisbayeva
creator: Madina Kozhakhiyeva
creator: Kuzembayeva Gaukhar
creator: Karlygash Abdiyeva
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-08-21
publication date: 2024-08-21
volume: 18
starting page: 755
ending page: 775
doi: 10.5219/1997

The technology of cooking falafel with high biological value for vegans
type: item
description: The article presents the results of scientific research on the possibility of increasing the biological value of falafel dishes for vegans through the use of flax seeds and blueberry extract. Vegan nutrition analysis in Ukraine shows that dishes for this population group are mostly deficient in biologically active substances. One way to solve this problem is to develop dishes for vegans using raw plant materials with a high content of biologically active substances. The chemical composition of flax seeds and blueberry extract is analysed in terms of using these products for vegan cuisine. The feasibility of using flax seeds and blueberry extract to increase the biological value of the falafel vegan dish was proven. The feasibility of replacing vegetable oil and a fraction of wheat flour to optimise the vitamin-mineral composition of falafel was determined. Based on the organoleptic evaluation of the control and test samples, the optimal ratio of falafel ingredients was established: 2.5% dry blueberry extract and 7.5% flax seeds per 100 g of the dish. The falafel chemical composition with the addition of flax seeds and blueberry extract was studied compared to the control sample. According to the research results, the technology of cooking falafel for vegans with an increased content of biologically active substances was developed. Based on the data obtained, it can be concluded that the developed dish will enrich vegan nutrition with deficient biologically active substances. The social effectiveness of the developed technology of cooking falafel is to expand the range of vegan dishes. The developed dish can be recommended for the nutrition of fasting people. It is advisable to use the technology developed to cook falafel in restaurants.
creator: Larysa Bal-Prylypko
creator: Inna Levytska
creator: Liubov Tkachenko
creator: Yuliya Kryzhova
creator: Yaroslav Rudyk
creator: Yevheniia Marchyshyna
creator: Maxim Ryabovol
creator: Yuliia Slyva
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-08-28
publication date: 2024-08-28
volume: 18
starting page: 776
ending page: 791
doi: 10.5219/1985

Innovative approach to the production of craft bread: A combination of tradition and innovation
type: item
description: Today, the need to provide the population with high-quality food products, especially socially vulnerable citizens, requires significant efforts to find raw materials of high nutritional value available for mass consumption and their effective utilisation. This underscores the urgency of identifying reserves of available food nutrients to ensure balanced nutrition for the population of Ukraine, particularly as psycho-emotional stress increases in the conditions of martial law. These studies aim to scientifically justify and develop the latest technologies for bread incorporating sprouted wheat grain, hop sourdough, pumpkin puree, milk thistle, and fermented wort concentrate, which increase nutritional value. This article investigated the physicochemical and technological properties of dietary supplements and plant raw materials, scientifically substantiated the rational concentration and parameters of the technological process for the production of functional bakery products with their use, and studied the organoleptic, physicochemical properties, and nutritional value of the developed bakery products.
creator: Tetyana Semko
creator: Mariia Paska
creator: Olga Ivanishcheva
creator: Liliia Kryzhak
creator: Olena Pahomska
creator: Alla Ternova
creator: Olga Vasylyshyna
creator: Serhii Hyrych
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-09-13
publication date: 2024-09-13
volume: 18
starting page: 792
ending page: 806
doi: 10.5219/1964

Proximate and fatty acid analysis of goat and goat-cow mixed milk cheeses
type: item
description: Goat milk is a valuable resource for food production thanks to its physical, chemical, and biological properties, easy digestibility, and lower allergenicity. The dairy product market in Kazakhstan is growing, leading to advancements in the industrial processing of goat milk. Consequently, this study aimed to analyse the proximate composition of raw goat milk, produce cheeses from goat milk alone and in combination with cow milk and examine the fatty acid profiles of the resulting cheeses. The findings indicated that goat milk contained a higher percentage of protein, while a 1:1 mixture of goat and cow milk exhibited increased levels of lactose and fat (p <0.001). A soft cheese prepared from goat milk exhibited faster coagulation, higher cheese yield and fat in dry matter. Furthermore, the saturated fatty acid (SFA) content was greater in cheeses made from the goat-cow milk blend compared to those made solely from goat milk (p <0.05). Notably, an increased presence of oleic acid and polyunsaturated fatty acids (PUFAs), such as linoleic, linolenic, and palmitoleic acids, was only detected in 100% goat milk cheeses. Overall, the soft cheese produced from goat milk showed improved nutritional qualities, particularly regarding fatty acid content. However, additional research is needed to assess sensory attributes and consumer acceptance.
creator: Altynay Abdugamitova
creator: Assiya Serikbayeva
creator: Akmaral Mateyeva
creator: Gulbagi Orymbetova
creator: Sulushash Mateyeva
creator: Ainur Matibaeyva
creator: Akerke Toleugazykyzy
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-09-27
publication date: 2024-09-27
volume: 18
starting page: 807
ending page: 818
doi: 10.5219/2000

Evaluating heavy metal contamination in paper-based packaging for bakery products: a HACCP approach
type: item
description: Food quality and safety are among the most important aspects of the food industry. The object of this study was packaging materials intended for packaging bakery products. One of the key factors for food safety is provided by packaging. The increase in food packaging materials creates a demand for promoting products and brands that are safe for consumption. Food spoilage due to poor-quality packaging causes huge losses not only to businesses but also to consumers. Despite the effectiveness of existing practices, retailers still face many challenges, including the materials used and their possible interaction with food. In addition, the transfer of harmful materials from packaging to food is still an issue. This study presents the results of an assessment of the migration of heavy metals used in different types of food packaging in the Republic of Kazakhstan. Determination of heavy metal migration was carried out in aqueous extract by atomic absorption spectrometry. The practical value of the above research is to study the content of lead, zinc and chromium in the composition of various types of paper food packaging. The assessment of the average migration level of heavy metals following the current requirements revealed that all types of paper contain significant amounts of lead and zinc, which do not meet the requirements for paper intended for food packaging. Thus, specific samples should be considered a potential risk to human health if reused without pre-treatment as a source of recycled cellulose fibre for producing packaging used in direct contact with foodstuffs.
creator: Almas Zhanbolat
creator: Ulbala Tungyshbayeva
creator: Raushangul Uazhanova
creator: Zhanar Nabiyeva
creator: Madina Yakiyayeva
creator: Abdysemat Samadun
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-09-27
publication date: 2024-09-27
volume: 18
starting page: 819
ending page: 833
doi: 10.5219/2004

А Formation of the biological value of beef protein depending on the age and breed of bulls
type: item
description: The article substantiates the expediency of assessing the content of essential amino acids in the samples obtained during the controlled slaughter of bulls for the protein of chicken eggs as an effective means of improving the quality of the management processes for producing biologically complete products. To ascertain the biological value of beef, samples of the longest back muscle were obtained from bulls of six domestic dairy breeds (Black-and-White, Red Steppe, and Angler dairy breeds and Simmental, Lebedyn, and Gray Ukrainian dairy breeds of combined productivity) at the ages of 3, 6, 9, 12, 15, 18, and 21 months. The experiments were conducted using the ion-exchange liquid column chromatography method on an automatic amino acid analyser (T-339 M) manufactured by Microtechna (Czech Republic). It has been demonstrated that the biological value of meat from bulls of the studied breeds is limited during ontogeny, primarily due to age-related factors. As bulls grow older and gain weight, their meat proteins exhibit increased biological value, approaching the reference index of chicken egg proteins. The first peak in the average values of the amino acid index in beef of bulls of 12 months of age (0.89%) was followed by a consistent decrease to 15 months (0.68%) and a repeated increase in values in animals of 21 months of age (0.83%). This is mainly due to the rise in the scores for methionine by 0.16%, isoleucine by 0.16%, histidine by 0.42%, arginine by 0.18%, and threonine by 0.20%. The increase in the biological value of the remaining amino acid scores in the age trend of changes did not exceed 0.15%. The identified patterns indicate the presence of additional reserves in the near-term scenario, which can be utilised to ensure the production of high-grade beef while optimising the age parameters of slaughtering bulls of different productivity directions.
creator: Anatoliy Paliy
creator: Stepan Michalchenko
creator: Igor Korkh
creator: Kateryna Rodionova
creator: Svetlana Tkachuk
creator: Mariia Кhimych
creator: Nina Dankevych
creator: Nataliia Boiko
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-09-27
publication date: 2024-09-27
volume: 18
starting page: 834
ending page: 846
doi: 10.5219/2003

Effect of soy flour and flour improvers on nutritional value, texture, colour and sensory characteristics of wafer biscuits
type: item
description: Biscuits are a popular and desirable snack food by consumers. Still, the quality of these products decreases during the storage process, so this study focuses on improving the wafer's quality and nutritional value and reducing their fragility by partially replacing wheat flour with soybean flour in the following proportions: 5% (T1), 10% (T2), 15% (T3), 20% (T4), and adding ammonium carbonate in different quantities. The sensory evaluation showed that the best wafer treatment was supported with 15% soy flour and 150 g of ammonium carbonate. At the same time, the mean for sensory evaluation is 8.80. Also, the results of the chemical analysis (protein, moisture, fat, carbohydrate, ash, fibre) texture and colour after direct manufacturing and after three months of storage. The result showed a significant increase in the percentage of protein and fat from 6.56±0.30 to 12.19 ± 0.35, 11.56±0.10 to 19.64±0.55, respectively the moisture content was higher in the control was 3.88±0.02 for wafer sample 2.47±0.13, while fibre was 1.93±0.15. The carbohydrates in the control sample were higher than in other treatments. Texture and colour were improved compared with the control. Commercial-batter biscuits with high nutritional value content and high-quality properties can be prepared by replacing wheat flour with 15% soy flour and adding 150 g of ammonium carbonate.
creator: Nazieh Alkhalalieh
creator: Ghadeer Frehat
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-10-07
publication date: 2024-10-07
volume: 18
starting page: 847
ending page: 859
doi: 10.5219/1940

The influence of lingonberry and sea buckthorn powder-aqua solutions on the nutritional value of sander roe
type: item
description: Fish roe is a rich source of polyunsaturated fatty acids, essential amino acids and several vitamins. The paper presents the possibility of using fish caviar treatment with berry solutions instead of traditional preservatives. The purpose of this study is to determine the effect of berry solutions from lingonberry powder (Vaccinium vitis-idea) and buckthorn (Hippophae rhamnoides) on the nutritional, biological value and safety of walleye caviar through the use of wild plants as preservatives. Samples of the caviar of the common walleye Sander (Sander lucioperca) were selected as research objects. The results showed that experimental caviar samples treated with berry solutions showed differences (p>0.05) compared to the control sample with saline solution, this proves an increase in the nutritional value and safety of fish caviar. It is also shown that the use of berry solutions from cranberries (LS) and sea buckthorn (SBS) combined with salt is 35% more effective compared to the control sample containing only salt (S). This means that using berry solutions significantly improves the results compared to the traditional canning method. This effect may be due to the additional beneficial properties of berry extracts, such as antioxidant and antimicrobial activity, which contribute to better preservation of caviar quality and safety. It was found that using a berry solution from cranberry powder revealed the best result. Also, it was shown that the greatest value and composition was possessed by the LS sample, which more satisfied the daily requirement of vitamins A, E and B group in comparison with other samples (p>0.05), the content of vitamin A (0.016±0.014); vitamin B (0.24±0.16); vitamin E (2.89±0.04); vitamin PP (2.1±0.05). This is because treating pikeperch caviar with berry solutions increases the amount of water-soluble and fat-soluble vitamins.
creator: Zhanna Kazangeldina
creator: Raushangul Uazhanova
creator: Gulshat Zhaksylykova
creator: Sholpan Abzhanova
creator: Lyazzat Baibolova
creator: Kamilya Tyutebayeva
creator: Gaukhar Kuzembayeva
creator: Yerkin Yerzhigitov
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-10-07
publication date: 2024-10-07
volume: 18
starting page: 860
ending page: 873
doi: 10.5219/2020

Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
type: item
description: This study focused on developing a nutritionally enhanced turkey meat pate, incorporating plant-based ingredients like flaxseed and hemp flour. Two canned pate samples were produced: a control sample with turkey meat, liver, heart, fat, skin, beans, onions, and spices, and an experimental sample where 20% of turkey meat was replaced with duck meat, and beans were substituted with zucchini, flaxseed, and hemp flour. The experimental pate showed significant differences in chemical composition compared to the control. It had lower moisture and fat content but higher protein, ash, and carbohydrate content. The energy value slightly decreased from 153.01 kcal/100g to 146.9 kcal/100g. The sensory evaluation found similarities in appearance, consistency, and colour, with the experimental pate receiving a slightly higher colour rating. The amino acid profile of the experimental pate was significantly altered, with increases in methionine, isoleucine, threonine, glutamic acid, alanine, and cysteine. Vitamin and mineral content also significantly increased, particularly vitamins A, D, E, and B group vitamins, calcium, potassium, magnesium, and iron. Microscopic analysis revealed a more heterogeneous microstructure in the experimental pate due to the plant ingredients. This research demonstrates the potential of developing a healthier turkey meat pate using plant-based ingredients, catering to the growing demand for healthier food options.
creator: Aigul Maizhanova
creator: Kumarbek Amirkhanov
creator: Shugyla Zhakupbekova
creator: Gulnur Nurymkhan
creator: Sholpan Baytukenova
creator: Assel Dautova
creator: Assem Spanova
creator: Rysgul Ashakayeva
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-10-14
publication date: 2024-10-14
volume: 18
starting page: 874
ending page: 886
doi: 10.5219/1977

Summary of legal regulation of additional mandatory particulars for specific types or categories of foods according to the regulation FIC
type: item
description: The paper presents a summary of the legal treatment of additional mandatory particulars for specific types or categories of foods under Regulation (EU) 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers, amending Regulations (EC) No 1924/2006 and (EC) No 1925/2006 of the European Parliament and of the Council, and repealing Commission Directive 87/250/EEC, Council Directive 90/496/EEC, Commission Directive 1999/10/EC, Directive 2000/13/EC of the European Parliament and of the Council, Commission Directives 2002/67/EC and 2008/5/EC and Commission Regulation (EC) No 608/2004. The authors of the paper analyse and interpret the relevant legislation using traditional methods of legal analysis and legal-hermeneutical methods, with an emphasis on the linguistic and systematic interpretation of those provisions that are directly related to the indication of additional mandatory particulars for foods packaged in certain gases, foods containing sweeteners, foods containing glycyrrhizinic acid or its ammonium salt, Beverages with high caffeine content or foods with added caffeine, Foods with added phytosterols, phytosterol esters, phytostanols or phytostanol esters, and frozen meat, frozen meat preparations and frozen unprocessed fishery products. The paper's authors aim to provide the reader with a comprehensive summary of the legislation on the indication of additional mandatory particulars for specific types or categories of food.
creator: Samuel Rybnikár
creator: Martin Pogádl
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-10-15
publication date: 2024-10-15
volume: 18
starting page: 887
ending page: 898
doi: 10.5219/2024

Analysis of the hard rennet cheese microbiota at different stages of the technological process
type: item
description: The purpose of the research was microbiological screening using MALDI-TOF technology starting from bulk raw milk to the finished dairy product and analyzing microorganisms that were being detected during the technological process of production of Ukrainskyi hard rennet cheese and which were clinically significant for human and animal health. Methods. Microbial detection was performed by accumulation and inoculation using the sector inoculation method on differential media for aerobic and anaerobic microorganisms with further MALDI-TOF identification. Sampling was carried out at 7 stages of cheese production: starting from bulk raw milk to bactofugation, after bactofugation to a mixture normalized in fat content, a pasteurized mixture, a mixture prepared for coagulation, cheese after pressing, and cheese after maturation. Microflora studies were repeated three times, with 405 samples examined. Microbiological studies of Ukrainskyi hard rennet cheese using Maldi TOF technology starting from raw materials to finished dairy products showed the presence of microorganisms at all stages of production – from bulk milk to the finished product. During the entire period of experiments, 43 species of various microorganisms have been isolated and identified. However, the number and individual types of microorganisms differed at different stages of production. Some microorganisms that have been isolated in raw milk are also found in the final product, such as Acinetobacter baumannii and Escherichia coli. In total, 18 types of microorganisms have been isolated and identified in the final product – hard rennet cheese, including Acinetobacter baumannii, Klebsiella pneumoniae, and Escherichia coli, which are of particular concern in the context of safe consumption of this cheese.
creator: Olha Iakubchak
creator: Olha Martynenko
creator: Tetiana Taran
creator: Oksana Pylypchuk
creator: Tatyana Naumenko
creator: Nina Tverezovska
creator: Alina Menchynska
creator: Inna Stetsyuk
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-10-21
publication date: 2024-10-21
volume: 18
starting page: 899
ending page: 918
doi: 10.5219/2011

Global trends in halal food detection
type: item
description: The growth of the halal food industry has had a positive impact on the global economy. Unfortunately, halal food adulteration is a prevalent issue that has prompted researchers to develop new tools for halal food detection. This study aimed to examine the trends in halal food detection tools. To achieve this, we conducted a global trend analysis of halal food detection tools by reviewing their development, assessing research reference relationships, and identifying future research directions. This study utilised 170 articles published between 2006 and 2024 that focused on halal food detection tools. This study employed both qualitative and quantitative methods using bibliometric analysis. Biblioshiny and Vos Viewer software were used for data analysis. Polymerase Chain Reaction (PCR) has emerged as the most widely used halal food detection tool. Among these institutions, Universiti Putra Malaysia produced the largest number of publications. Malaysia and Indonesia conducted the most research and were frequently cited as references. Rohman was the author with the highest number of citations (277). The goal of this bibliometric analysis was to provide valuable scientific insights that will support future research in the field of halal food detection. Additional studies are strongly recommended to develop more effective tools for halal food detection.
creator: Anni Faridah
creator: Adrian Arif
creator: Durain Parmanoan
creator: Ruhul Fitri Rosel
creator: Abror Abor
creator: Asmar Yulastri
creator: Nurul Huda
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-10-24
publication date: 2024-10-24
volume: 18
starting page: 919
ending page: 934
doi: 10.5219/2018

Influence of starter cultures of lactic acid bacteria on microbiological parameters and shelf life of sausages
type: item
description: The main spoilage microorganisms of the vacuum-packaged sausages on the first day of chilled storage are the bacteria of the following families: Enterobacteriaceae (Raoultella planticola, Raoultella ornithinolytica, and Citrobacter freundii), Morganellaceae (Morganella morganii) and Staphylococcaceae (Macrococcus caseolyticus), and at the end of the shelf life (on the twenty-first day) - Enterobacteriaceae (Proteus mirabilis, Moellerella wisconsensis and Serratia liquefaciens). An appearance of cloudy juice, surface slime and delamination of the vacuum packaging characterises the sausage spoilage. QMAFAnM in the sausages was increased by 1.09 lg CFU/g and 1.53 lg CFU/g on the first day of storage, by 1.18 lg CFU/g and 1.54 lg CFU/g on the twelfth day, by 0.92 lg CFU/g and 1.96 lg CFU/g on the eighteenth day, respectively, compared to the control sample, because “Vienna sausages with chicken fillet” were treated with starter culture SafePro BLC-48 (Lactobacillus curvatus) or the mixture of starter cultures SafePro BLC-48 (Lactobacillus curvatus) + Bactoferm Rubis (Lactococcus lactis subsp. Lactis) before vacuum packaging. Because the sausages were treated with the mixture of starter cultures SafePro BLC-48 + Bactoferm Rubis, the lactic-acid microorganisms were increased by 0.63 lg CFU/g and 0.53 lg CFU/g on the twenty-fifth and thirtieth days, respectively, compared to the sausages that were treated with SafePro BLC-48. During the entire shelf life, no pathogenic and opportunistic pathogenic bacteria, in particular S. aureus, L. monocytogenes, Salmonella spp., E. coli, coliform bacteria, as well as yeast and mold, were detected in the sausages under all treatment options. The use of starter culture SafePro BLC-48 (Lactobacillus curvatus) or the mixture of starter cultures SafePro BLC-48 (Lactobacillus curvatus) + Bactoferm Rubis (Lactococcus lactis subsp. Lactis) increases the shelf life of the vacuum-packaged sausages if they are kept in a refrigerator for up to 30 …
creator: Snizhana Lokes
creator: Larysa Shevchenko
creator: Kyrylo Doronin
creator: Vita Mykhalska
creator: Valentyna Israelian
creator: Nataliia Holembovska
creator: Nina Tverezovska
creator: Oleksandr Savchenko
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-10-30
publication date: 2024-10-30
volume: 18
starting page: 935
ending page: 950
doi: 10.5219/2012

The fight against illegal tobacco products
type: item
description: This paper addresses the pressing issue of combating illicit tobacco products, emphasising the legal frameworks at both the national and European levels. It explores the roles and activities of various authorities dedicated to preventing illegal tobacco trade, including the European Anti-Fraud Office (OLAF) and the Criminal Office of the Financial Administration of the Slovak Republic. The study delves into the legislative landscape governing tobacco products, assessing its effectiveness in adapting to the evolving tactics of smuggling networks. In particular, the paper scrutinises how Slovak and European regulations align to counteract the sophisticated and increasingly complex strategies employed in illegal tobacco trafficking. Statistical data highlights the prevalence of contraband tobacco in Slovakia, illustrating the financial, health, and societal ramifications of the black market. The findings also point to a correlation between high tobacco prices and an increased likelihood of exposure to illicit products. Furthermore, the research supports hypotheses regarding the adaptability of Slovak legislation to contemporary tobacco consumption trends and the critical role of inter-European collaboration in enforcement efforts. However, it also identifies potential areas for legislative improvement, particularly in streamlining tobacco regulation. This study contributes valuable insights into the challenges and successes of the Slovak Republic’s ongoing fight against the illegal tobacco trade.
creator: Dominik Čipka
creator: Tereza Šalková
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-11-04
publication date: 2024-11-04
volume: 18
starting page: 951
ending page: 963
doi: 10.5219/2033

Influence of stage lactation on quality and protein compositions of Kazakh mare milk and koumiss
type: item
description: Limited studies have examined the effects of geography, climate, and lactation on mare's milk in Kazakhstan. The study aimed to assess the protein components and quality of mare's milk and koumiss from 24 mares in southern Kazakhstan. Milk samples were collected monthly between July and December 2023. The soluble protein fraction was analysed via SDS-PAGE. Casein fractions were examined using SDS-PAGE polyacrylamide electrophoresis. The results indicated the presence of α-, β-, and κ-caseins, along with whey proteins such as α-lactalbumin and β-lactoglobulin in the milk and fermented products. The milk contained 9.02% total solids, 1.62% protein and 1.22% casein on average. The mare milk fat content was 0.71% in Almaty, and in the Zhambyl region, it was significantly higher - 1.24%. The fermented koumiss products had a fat content of 1.22% in Almaty, while in Zhambyl, it was significantly higher at 1.94%. Similarly, the casein content in the Zhambyl region was 1.38%, compared to 0.81% in Almaty. The results indicate that different zones significantly affect mare's milk's fat and protein composition.
creator: Togzhan Boranbayeva
creator: Zhanna Dossimova
creator: Dulat Zhalеlov
creator: Aruzhan Zhunisbek
creator: Ayazhan Bolat
creator: Aida Abzhaliyeva
creator: Maxat Toishimanov
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-11-04
publication date: 2024-11-04
volume: 18
starting page: 964
ending page: 976
doi: 10.5219/2026

The effect of the carcass fat thickness on the qualitative technological and sensory attributes of beef
type: item
description: The established correlations between subcutaneous fat thickness and the quality attributes of carcasses and beef are relevant for producers and the processing industry. The purpose of the study is to establish the characteristics of slaughter, chemical composition, sensory physical, and technological properties of beef made of young bulls belonging to the Ukrainian black-and-white dairy breed aged 18 to 24 months, depending on the thickness of the fat on the carcass. The colour of muscle and adipose tissue, the conformation of carcasses, the development of subcutaneous fat, marbling, chemical composition, and sensory attributes of beef and broth made of it were determined in the context of different fat thicknesses on the carcass. With an increase in the thickness of subcutaneous fat, the fleshiness (conformation) of carcasses increases by 55.2% (P>0.95), the cover of carcasses with fat increases by 43.5 (P>0.99), and muscle penetration improves by 45.8% (P>0.95). With the thickening of subcutaneous fat from 0.5 to 1.1 cm or more, there is a tendency of tendons and ligaments in carcasses to increase by 53.6%, with adipose tissue increasing by 25.6%, points for the juiciness of boiled beef increasing by 20.8%, its tenderness increasing by 12.5%, and the reduction in the m. longissimus dorsi 'loin eye' area increased by 7.3%, marbling increased by 19.0%, reduction of moisture content in meat increased by 27.8%, and its boiling properties increased by 7.9%. With an increase in the thickness of subcutaneous fat in beef, there was a tendency for the reduction of its acidity (pH), the amount of dry matter, the total content of fat and minerals, deterioration of taste, aroma, residue after chewing boiled meat, flavour, and aroma, concentration, and transparency of broth made of it. The practical significance of these studies is to obtain knowledge that allows the assessment of the quality characteristics of carcasses and beef by the thickness of subcutaneous fat for their …
creator: Olha Kruk
creator: Anatolii Ugnivenko
creator: Dmytro Nosevych
creator: Оleksandr Natalich
creator: Mykola Gruntkovskyi
creator: Iryna Kharsika
creator: Oleksandr Androshchuk
creator: Inna Stetsiuk
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-11-06
publication date: 2024-11-06
volume: 18
starting page: 977
ending page: 992
doi: 10.5219/2021

Enhancing the quality of wholemeal bread with chia, sesame, and rosehip: mathematical modelling and organoleptic analysis
type: item
description: In this paper, the research was conducted using mathematical modelling methods to improve the quality of the product. This study aimed to determine the optimum composite mixture for producing whole wheat flour by adding sesame seeds, chia seeds, and crushed rosehip. Following the mathematical matrix, 20 different samples have been baked. The basic criteria were porosity and specific volume. The results were entered into Exel to draw up a graph. According to the graphic analysis, the most optimal mixture in terms of the dry matter mass in the dough was as follows in %: rosehip - 1.1%, chia seeds - 1.5%, and sesame - 2.2%. The organoleptic and physicochemical properties of the resulting samples were later analysed according to the recipes based on the selected composition of seeds. By swelling the protein shells of chia and sesame in a humid environment, amino acids in the flour combine into a chain to form a skeleton. At the same time, the ascorbic acid in the rosehip binds with the carbon atoms in the chain, strengthening the framework. As a result, large amounts of gases formed in whole grain flours are trapped in these frames, increasing the porosity of bread by 21.8%, increasing the volume of production by 29.5%, absorbing proteolytic enzymes under the influence of globulins in chia grain, slowing down amino acid degradation, reducing moisture content by 3%.
creator: Liliya Alashbayeva
creator: Makhamedkali Kenzhekhojayev
creator: Assel Borankulova
creator: Bayan Muldabekova
creator: Madina Yakiyayeva
creator: Sholpan Tursunbayeva
creator: Zhanerke Dyusembaeva
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-11-06
publication date: 2024-11-06
volume: 18
starting page: 993
ending page: 1005
doi: 10.5219/2006

Determination of the optimal storage zone of functional beverages based on sprouted grain extracts using mathematical models
type: item
description: Beverages based on sprouted cereals are an excellent basis for creating new types of functional foods, as they are rich in nutrients. Beverages made from sprouted grains aim to improve daily nutrition, prioritising food safety. The proper storage of these drinks depends on the processing techniques used, including chemical preservatives and the conditions under which they are stored. Thus, using a mathematical model, this study aimed to determine the optimal storage zone of functional beverages from sprouted raw materials with preservatives. The results of our study showed that the optimum storage temperature and citric acid content of wheat extract were 2.9% and +11°C; barley 2.4% and 18°C; triticale 2.2% and +11°C; sunflower 2.8% and +14°C; rapeseed 2.7% and +16°C; safflower 2.3% and +17°C; flax 2.6% and +17°C; soya 2.4% and +18°C; pea 2.3% and +18°C; chickpea 2.3% and +18°C, respectively. Overall, these outcomes theoretically support the processing of beverages from sprouted grains. Thus, for practical application, it is recommended to implement controlled storage environments with the recommended temperatures and ensure that citric acid is correctly dosed at the identified optimal levels to enhance the shelf life of beverages.
creator: Almaz Moldakarimov
creator: Auyelbek Iztayev
creator: Nurzhan Muslimov
creator: Madina Yakiyayeva
creator: Bayan Muldabekova
creator: Sholpan Tursunbayeva
creator: Fatima Dikhanbayeva
creator: Saida Shintassova
creator: Zhanerke Dyusembaeva
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-11-22
publication date: 2024-11-22
volume: 18
starting page: 1006
ending page: 1027
doi: 10.5219/2028

Development and study of the nutritional value and storage stability of a soft cottage cheese product enriched with collagen and antioxidant-rich plant extracts
type: item
description: This study investigates the development of a novel soft cottage cheese product enriched with collagen concentrate from poultry processing by-products and antioxidant-rich plant extracts for the adaptive nutrition of athletes. Collagen concentrate was obtained from chicken skin, bone tissue, and feet through enzymatic hydrolysis and freeze-drying. Antioxidant-rich extracts were prepared from sea buckthorn and cinnamon rosehip using ethanol extraction. The plant extract demonstrated high antioxidant potential, containing 1.98% phenolic compounds, 29.8 mg/100g vitamin A, 48.9 mg/100g vitamin E, and 756.4 mg/100g vitamin C. The antioxidant extract demonstrated significant immune-boosting effects in experimental rats by enhancing lymphocyte and T-cell counts. Various ratios of collagen concentrate and plant extract were tested in the cottage cheese product. Optimal water-holding capacity and effective viscosity were achieved with a 6:4 or 8:4 collagen-to-extract ratio, balancing collagen’s gelation properties with the antioxidant benefits. The addition of 8% dry collagen concentrate and 4% sea buckthorn and rosehip extract resulted in an enhanced nutritional profile, particularly through increased polyunsaturated fatty acids (Omega-3 and Omega-6), vitamins A, C, E, and essential minerals like calcium, phosphorus, and magnesium. Storage stability studies indicated optimal preservation of product structure at 0-2°C for up to 96 hours, maintaining a viscosity loss coefficient between 15.0-15.8%. This enhanced soft cottage cheese product demonstrates improved nutritional profiles and antioxidant properties while maintaining structural stability, making it a promising functional food for athletes and health-conscious consumers.
creator: Yerlan Zharykbasov
creator: Aitbek Kakimov
creator: Klara Zharykbasova
creator: Zhainagul Kakimova
creator: Guldana Raimkhanova
creator: Zhanna Kozykenova
rights: Copyright (c) 2024 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by-nc-nd/4.0
license: https://creativecommons.org/licenses/by-nc-nd/4.0
date: 2024-12-04
publication date: 2024-12-04
volume: 18
starting page: 1028
ending page: 1049
doi: 10.5219/2030