Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo <p class="textnormal" style="font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 12px; font-style: normal; color: #000000; font-weight: normal;" align="left"><strong>Welcome to administration panel</strong></p> en-US <span style="font-size: 11px; color: #111111;">Authors who publish with this journal agree to the following terms:<br /><ol type="a"><br /><li>Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a&nbsp;<a style="text-decoration: underline; color: #006666;" href="http://creativecommons.org/licenses/by/3.0/" target="_new">Creative Commons Attribution License</a>&nbsp;that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.</li><br /><li>Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.</li><br /><li>Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See&nbsp;<a style="text-decoration: underline; color: #898e79;" href="http://opcit.eprints.org/oacitation-biblio.html" target="_new">The Effect of Open Access</a>).</li></ol></span> editor@potravinarstvo.com (doc. Ing. Peter Zajác, PhD.) capla@potravinarstvo.com (Ing. Jozef Čapla, PhD.) Sat, 01 Jan 2022 13:27:07 +0000 OJS http://blogs.law.harvard.edu/tech/rss 60 Polyphenol components and antioxidant activity of Thymus spp. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1715 <p> This scientific work was aimed to evaluate the antioxidant potential of aromatic plants of <em>Thymus</em> spp. in the East of Ukraine. These plants are known as medicinal and food around the world. All antioxidant parameters were investigated spectrophotometrically: total content of polyphenols (TPC), the total content of phenolic acids (TPAC), the total content of flavonoids (TFC), molybdenum reducing power of extracts (MRP), and antioxidant activity by DPPH method (DPPH). Investigation of ethanolic extracts demonstrated that TPC varied from 57.89 to 123.67 mg/g gallic acid equivalent (GAE) DW for <em>Th. pulegioides</em>, from 61.43 to 168.18 mg GAE/g for <em>Th. serpyllum</em>, and from 47.36 to 115.67 mg GAE/g for <em>Th. vulgaris</em>. TPAC ranged from 27.36 to 50.22 mg/g caffeic acid equivalent (CAE) DW for <em>Th. pulegioides</em>, from 28.58 to 59.62 mg CAE/g for <em>Th. serpyllum</em>, and from 22.95 to 53.82 mg CAE/g for <em>Th. vulgaris</em>. TFC was determined in a range from 29.88 to 61.23 mg/g quercetin equivalent (QE) DW for <em>Th. pulegioides</em>, from 36.0 to 82.43 mg QE/g for <em>Th. serpyllum, </em>and from 24.59 to 55.41 mg QE/g for <em>Th. vulgaris</em>. MRP was detected in the range of 94.65 – 204.76 mg/g Trolox equivalent (TE) DW for <em>Th. pulegioides</em>, 96.06 – 219.0 mg TE/g for <em>Th. serpyllum</em>, and 87.56 – 215.43 mg TE/g for <em>Th. vulgaris</em>. The antioxidant activity of extracts by the DPPH method was 6.34 – 9.23 mg TE/g for <em>Th. pulegioides</em>, 8.11 – 9.21 mg TE/g for <em>Th. serpyllum, </em>and 4.97 – 9.53 mg TE/g for <em>Th. vulgaris</em>. It was established that polyphenol accumulation depended on the growth stage and species. For all species was found a strong correlation between TPC and TFC (<em>r</em> = 0.938, 0.908, and 0.854). Investigated <em>Thymus</em> spp. are a valuable source of antioxidants that can be used in pharmacological studies and the food industry.</p> <span class="flag flag-ua"></span> Olena Vergun, <span class="flag flag-ua"></span> Liudmyla Svidenko, <span class="flag flag-ua"></span> Olga Grygorieva, <span class="flag flag-sk"></span> Vladimíra Horčinová Sedláčková, <span class="flag flag-sk"></span> Katarína Fatrcová Šramková, <span class="flag flag-sk"></span> Eva Ivanišová, <span class="flag flag-sk"></span> Ján Brindza Copyright (c) 2021 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1715 Sat, 01 Jan 2022 00:00:00 +0000 The intensification of dehydration process of pectin-containing raw materials https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1711 <p>The process of intensifying dehydration of pectin-containing raw materials by using centrifugation with simultaneous application of low-frequency oscillations to the working container creates an electroosmotic effect in unilateral diffusion to improve the filtration process. It is established that to reduce the technological resistance in the presented methods; it is necessary to create a fluidized bed of products due to the oscillating motion of the working capacity. An experimental vibration unit has been developed to determine the rational parameters of the vibrocentric moisture removal process using the electroosmotic effect. It is proved that the complex of the designed equipment provides consecutive carrying out of three-stage vibration filtration-convective drying of high-moisture production by an alternation of action of a stream of the heat carrier, an electromagnetic field, low-frequency fluctuations. According to the research results, the dependences of the kinetics of the moisture diffusion process on the electric field strength are obtained; frequency of electric current and duty cycle of pulses, which allowed to optimize the process parameters according to the criteria of minimizing energy consumption. It was found that the processing time to achieve the desired humidity with the application of vibration, filtration, and electroosmotic effect was twice less than for filtration drying in a fixed bed. In combination with the noted physical and mechanical factors, the proposed technology improves the technical and economic parameters of the studied process.</p> <span class="flag flag-ua"></span> Igor Palamarchuk, <span class="flag flag-ua"></span> Oksana Zozulyak, <span class="flag flag-ua"></span> Mikhailo Mushtruk, <span class="flag flag-ua"></span> Ievgenii Petrychenko, <span class="flag flag-ua"></span> Nataliia Slobodyanyuk, <span class="flag flag-ua"></span> Оlexander Domin, <span class="flag flag-ua"></span> Sergiy Udodov, <span class="flag flag-ua"></span> Olena Semenova, <span class="flag flag-ua"></span> Inna Karpovych, <span class="flag flag-ua"></span> Roksolana Blishch Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1711 Mon, 03 Jan 2022 00:00:00 +0000 The study of the intensification of technological parameters of the sausage production process https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1712 <p>One of the sources of sodium are meat products. Increased consumption of meat products and sodium intake leads to serious health problems. The task of reducing the dosage of sodium chloride in minced meat needs to be addressed. The partial replacement of table salt with sea salt will reduce the sodium concentration in products to 20%. It is established that this modification increases the moisture-binding properties of minced meat and lowers the dosage of salt in the mass of raw meat, which will reduce the level of harm to the body due to excessive consumption of sausages. It is proposed to introduce a bacterial preparation based on the strain <em>Staphylococcus carnosus</em>, which will reduce the amount of sodium nitrite in the finished products. Technology has been developed to regulate the composition of microelements in meat products by enriching them with a kelp extract. It was found that changes in the composition of minced meat can adversely affect the taste and physicochemical properties of the product, which is confirmed by expert studies. As a result of laboratory studies, it was found that a partial change of salt in the sea helps to improve the stability and physicochemical quality of minced meat (active acidity, water activity, moisture retention, and shear stress). According to the research results, the recipe of sausages recommended for implementation at the enterprises of the meat processing industry of Ukraine has been developed.</p> <span class="flag flag-ua"></span> Larysa Bal-Prylypko, <span class="flag flag-ua"></span> Maryna Yancheva, <span class="flag flag-ua"></span> Mariia Paska, <span class="flag flag-ua"></span> Maxim Ryabovol, <span class="flag flag-ua"></span> Mykola Nikolaenko, <span class="flag flag-ua"></span> Valentyna Israelian, <span class="flag flag-ua"></span> Oksana Pylypchuk, <span class="flag flag-ua"></span> Nina Tverezovska, <span class="flag flag-ua"></span> Yurii Kushnir, <span class="flag flag-ua"></span> Maryna Nazarenko Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1712 Mon, 17 Jan 2022 00:00:00 +0000 Bromine in chicken eggs, feed, and water from different regions of Ukraine https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1710 <p>The purpose of these studies was to analyse and compare the content of bromine in samples of chicken eggs, feed, and water from different regions of Ukraine in the dynamics of 2016 – 2020: with an increased risk of bromine in products (Kharkiv, Poltava, Dnipropetrovsk and Mykolaiv regions) and outside the risk zone (Volyn, Vinnytsia and Zaporizhzhia). Studies of bromine content in eggs, feed, and water were performed in the laboratory of toxicological monitoring of the National Scientific Center "Institute of Experimental and Clinical Veterinary Medicine" (Kharkiv) using X-ray fluorescence analysis. As a result of the conducted researches, the increase of the bromine content in chicken eggs in the dynamics of 2016 – 2020 was established: the bromine content increased regardless of the region of the poultry farm location. The highest bromine concentration in chicken eggs was found in Kharkiv, Dnipropetrovsk, Mykolaiv, and Zaporizhia regions. Bromine source in poultry products is the excessive intake of bromine in the poultry body with alimentary environmental factors (feed and water). Bromine content in feed for chickens increased in the research dynamics (from 35.1% in the Poltava region to 2.5 times in the Zaporizhzhia region). It exceeded the established EFSA (4.4% of the total) and the average in Ukraine (51.2% of the total number of samples). In addition, the average bromine content in feed from poultry farms of the studied regions of Ukraine correlated with the number of registered and approved bromine-containing pesticides. The average bromine concentration in water sources in the studied regions of Ukraine had no significant differences compared to the beginning of the study but exceeded the maximum allowable concentration by 21.7% in 2016, 34.8% in 2018 and 39.1% in 2020. The maximum bromine concentration was in water sources in Mykolayiv, Kharkiv, and Dnipropetrovsk regions.</p> <span class="flag flag-ua"></span> Oleksandr Orobchenko, <span class="flag flag-ua"></span> Yuliia Koreneva, <span class="flag flag-ua"></span> Anatoliy Paliy, <span class="flag flag-ua"></span> Kateryna Rodionova, <span class="flag flag-ua"></span> Mikola Korenev, <span class="flag flag-ua"></span> Natalіya Kravchenko, <span class="flag flag-ua"></span> Olena Pavlichenko, <span class="flag flag-ua"></span> Svetlana Tkachuk, <span class="flag flag-ua"></span> Oleksandr Nechyporenko, <span class="flag flag-ua"></span> Svitlana Nazarenko Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1710 Thu, 10 Feb 2022 00:00:00 +0000 Entrepreneurial development in the production sphere of the regions of the Republic of Kazakhstan https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1718 <p>In recent years, in connection with the rise of prices for resources the aggravation of the competition, the concept of enterprise performance management has begun to be actively used. The process of financial diagnostics and assessment of the security level in economic entities' activities is one of the most debatable in the scientific community. This research aimed to study the entrepreneurial development in the milk production sphere in Kazakhstan and to find the most effective tools for ensuring the financial security of enterprises. The databases of the Bureau of national statistics of the Agency for strategic planning and reforms of the Republic of Kazakhstan and the Eurasian Economic Commission were used as the study materials. The main methods were the resource and functional approach, integrated, and financial risk. Within the framework of this study, the dairy industry of Kazakhstan was investigated. Industrial enterprises operate in challenging economic conditions. Therefore, the managerial decisions should be directed towards strengthening the financial and property status and developing strategic potential capable of adapting to unfavourable environmental factors. The scientific novelty of the study lies in the fact that the presence of an organic link between the economic situation in the state and the profit margins requires an increase in the efficiency of using the production capabilities of the enterprise. The study's practical significance lies in using the findings and developments as recommendations for improving the economic aspects of dairy enterprises.</p> <span class="flag flag-kz"></span> Yerkebulan Utegenov, <span class="flag flag-kz"></span> Jamilya Seitkhozhina, <span class="flag flag-kz"></span> Madina Ryspekova, <span class="flag flag-kz"></span> Zhuldyz Utegenova, <span class="flag flag-kz"></span> Azhar Baltasheva Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1718 Thu, 10 Feb 2022 00:00:00 +0000 Analysis of qualitative and quantitative indicators of milk production and processing at the enterprises of the Akmola region https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1720 <p>The primary tasks are the development of the agro-industrial complex of the Republic of Kazakhstan and the provision of high-quality products to the population. The Akmola region is one of the country's most developed agricultural and industrial regions. The assessment of qualitative and quantitative indicators of milk production and processing in the Akmola region reflects the development dynamics of the dairy industry of the country and the main problems that need to be solved; therefore, research on this issue is relevant. The purpose of the study was to analyse the quantitative and qualitative indicators of milk production and processing at the enterprises of the Akmola region, review research on the development of formulations based on the raw materials of the area, and study factors affecting the quality of dairy products. The main method used in the study was the analysis of the suitability of milk of the Akmola region as a raw material for producing cheese fermented milk. It was found that, in general, the quality of milk of the Akmola region in terms of fat, protein, minerals, and lactose, the fatty-acid composition of milk fat, the content of somatic cells is good. The specificity of the region, which consists in the fact that most of the raw materials for milk processing plants are supplied by private farms, leads to the variability of microbiological indicators of milk and the content of somatic cells, which limits the use of milk in the production of certain types of cheese. It was concluded that there is a necessity in the development of new recipes, considering the characteristics of raw and powdered milk produced in the Akmola region, which will increase the range of high-quality dairy products, which will be distributed within the country and for export.</p> <span class="flag flag-kz"></span> Zhanara Nurtayeva Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1720 Thu, 10 Feb 2022 00:00:00 +0000 The effect of transportation and pre-slaughter detention on quality of pig meat https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1699 <p> This research aimed to determine the influence of stress of various etiologies in pigs caused by transportation and pre-slaughter conditions on meat quality. For this purpose, pigs were divided into 11 groups within two meat processing enterprises, depending on the duration of transportation (short, long without breaks and long with breaks) and the conditions of keeping animals before slaughter. Also, within the two groups were created two subgroups with pigs of different breeds. A total of 156 pigs were studied. Blood was collected from all pigs to determine cortisol and lactate levels, and a sample of meat from the longest back muscle. The pH of the meat was determined at different stages of its maturation, and the weight loss of the sample was determined. As a result of the research, it was found that the highest quality pork was obtained from pigs that experienced lower levels of stress before slaughter. Keeping pigs for 10 – 14 hours before slaughter without access to water and food resulted in higher stress levels, which were probably expressed in higher blood concentrations of cortisol and lactate. Pigs’ access to food and water during pre-slaughter retention allows for high-quality meat by reducing the influence of stress. Pigs’ access to water before pre-slaughter does not affect the stress level but positively affects the loss of meat weight during maturation. The higher the concentration of lactate in pigs’ blood, the faster the pH of the meat decreases after slaughter, which negatively affects its quality and moisture retention. If there is a long-term transport of pigs, there is no rest stop that can significantly reduce stress levels in pigs. Duration of transportation of pigs does not correlate with stress levels, as the conditions before slaughter content.</p> <span class="flag flag-ua"></span> Marian Simonov, <span class="flag flag-ua"></span> Ivan Stronskyi, <span class="flag flag-ua"></span> Volodymyr Salata, <span class="flag flag-ua"></span> Yuriy Stronskyi, <span class="flag flag-ua"></span> Larysa Kladnytska, <span class="flag flag-ua"></span> Mykola Kukhtyn, <span class="flag flag-ua"></span> Viktor Tomchuk, <span class="flag flag-ua"></span> Tetiana Kozytska, <span class="flag flag-ua"></span> Tetiana Tokarchuk Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1699 Thu, 10 Mar 2022 00:00:00 +0000 The hypoglycemic and regenerative effect of the pancreas using instant porridge mix of pumpkin and brown rice flour on diabetic rats https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1705 <p>Diabetes is a congenital disease resulting from inefficiencies in insulin production and activities. Instant porridge mixed with pumpkin and brown rice (instant porridge mix) can be a functional food to lower blood sugar. This study aimed to determine the hypoglycemic activity and the ability of instant porridge mix to regenerate pancreatic beta cells in diabetic rats. Diabetes was induced by Streptozotocin (STZ). Instant porridge mix was used to substitute the standard feed AIN-93 at 0, 10, 20, and 30% levels. The hypoglycemic activity test used 30 Sprague Dawley rats assigned to five groups with six each. The groups were (1) normal rats fed with standard feed AIN-93, (2) DM/diabetes mellitus rats fed with AIN 93 feed, (3) DM rats fed with 10% instant porridge mix, (4) DM rats fed with 20% instant porridge mix, and (5) DM rats fed with 30% instant porridge mix. The treatment was carried out for twenty-eight days, and blood sampling was carried out at seven-day intervals for blood analysis to determine glucose levels. At the end of the study, the levels of MDA (malondialdehyde) and blood glucose in the liver of the rats were also analyzed. A histopathology test was also done on the pancreas. The results showed that feed substitution (20%) with instant porridge mix significantly (<em>p</em> &lt;0.05) reduced the level of blood glucose from 271.81 to 99.66 mg.dL<sup>-1</sup> in DM rats. In conclusion, DM rats fed with 20% instant porridge mix were the best treatment for hypoglycemic and regenerative effects of the pancreas.</p> <span class="flag flag-id"></span> Agus Slamet, <span class="flag flag-id"></span> Bayu Kanetro, <span class="flag flag-id"></span> Agus Setiyoko Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1705 Thu, 10 Mar 2022 00:00:00 +0000 Acclimatization of fish to the higher calcium levels in the water environment https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1732 <p>It is established that calcium concentration changes (variations) in the water environment significantly influence its intake and distribution in tissues and organs of hydrobionts. The decrease in calcium concentration in water from <br />100 to 60 mg.L<sup>-1</sup> significantly reduces its content in fish liver. In the gills glandular apparatus of fish acclimated to the environment with lower calcium level (in comparison with control one), its concentration on the first day of the acclimation period slightly exceeded the initial level, thus testifying to its possible excretion of endogenous calcium by gills. The increase of calcium excretion through the renal and digestive systems in fish acclimates to the higher water level, and specific changes in phosphates excretion dynamics accompany oral intake. Long keeping fish in water with 100 mg.L<sup>-1</sup> calcium is accompanied by the increase of total phosphorus in urine (by 2 – 2.5 times), and its day excretion increases by 1.9 – 2.4 times. During fish acclimation to higher calcium levels in the water environment, the excretion of total phosphorus with faecal matter increases. The increase of calcium in the water environment to 100 mg.L<sup>-1</sup> leads to a temporary increase in total phosphorus excretion with faecal issues. The rise in cation concentration to 200 mg.L<sup>-1</sup> increases significantly during long-time fish stay in such an environment.</p> <span class="flag flag-ua"></span> Nataliia Hrynevych, <span class="flag flag-ua"></span> Mykola Svitelskyi, <span class="flag flag-ua"></span> Valentyna Solomatina, <span class="flag flag-ua"></span> Оksаnа Ishchuk, <span class="flag flag-ua"></span> Svitlana Matkovska, <span class="flag flag-ua"></span> Alla Sliusarenko, <span class="flag flag-ua"></span> Oleksandr Khomiak, <span class="flag flag-ua"></span> Alla Trofymchuk, <span class="flag flag-ua"></span> Petro Pukalo, <span class="flag flag-ua"></span> Valeriia Zharchynska Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1732 Thu, 10 Mar 2022 00:00:00 +0000 Development and shelf-life assessment of soft-drink with honey https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1738 <p>This scientific work describes research that aims to determine the physicochemical parameters of homogenized honey and its safety indicators based on the determination of toxic metals and radionuclides. A series of experimental studies were conducted to develop and study recipes for honey water based on different types of honey collected in the Lviv region of Ukraine, namely acacia, buckwheat, sunflower, coriander, goldenrod, linden, and weeds. According to the results of experiments, it was found that the studied honey meets all the requirements presented in the standard for natural honey. And the results obtained to determine the dry matter content and pH allowed to blend different types of honey and get honey drinks, which will expand the range of non-carbonated products, which is very popular, especially in summer, and drink this drink during the year. To prolong the shelf life of honey drinks, it is recommended to add citric acid in an amount of 1% by weight of the drink and sodium benzoate as a preservative in an amount of 0.1%. The quality of the obtained honey water samples was assessed using organoleptic evaluation and physicochemical parameters. The resulting beverages have good organoleptic characteristics and can be offered for products in the industry.</p> <span class="flag flag-ua"></span> Marija Zheplinska, <span class="flag flag-ua"></span> Mikhailo Mushtruk, <span class="flag flag-ua"></span> Liubov Shablii, <span class="flag flag-ua"></span> Vasyl Shynkaruk, <span class="flag flag-ua"></span> Natalia Slobodyanyuk, <span class="flag flag-ua"></span> Yaroslav Rudyk, <span class="flag flag-ua"></span> Ivan Chumachenko, <span class="flag flag-ua"></span> Yevheniia Marchyshyna, <span class="flag flag-ua"></span> Alina Omelian, <span class="flag flag-ua"></span> Iryna Kharsika Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1738 Thu, 10 Mar 2022 00:00:00 +0000 The prolonged effect of GLUTAM 1M biologically active preparation on dairy productivity and milk quality of cows https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1739 <p>We have studied the effect of biologically active preparation of metabolic-neurotropic action “Glutam 1M” on milk productivity of cows and quality indicators of raw milk. This preparation was used for dry cows in the last trimester of pregnancy. Studies were performed in the private agricultural enterprise “Savertsi” of Popilnyansky district of Zhytomyr region on cows of Holstein breed. The biologically active preparation “Glutam 1M” has been administered to the cows of the experimental groups under the skin behind the shoulder blade in an amount of 20 ml, starting from 270 and 265 days of gestation, once a day for three consecutive days. Cows of control groups were injected with saline in the same dose. Using the biologically active preparation “Glutam 1M”, a milk yield decreased slightly by 2% (91.9 kg). The milk yield increased by 2.9% (141.5 kg) in the control group. 305-days milk yield in the control group of cows was almost the same as in the previous lactation period. During the experiment, the experimental group of cows – has decreased by 2.9% (136.5 kg). A similar situation has been observed during the biologically active preparation “Glutam 1M” on the 270 – 272<sup>th</sup> days of pregnancy. Milk yield in the experimental group of animals for the previous lactation and after the use of preparation remained almost at the same level in the control group – decreased by 4.7% (207.1 kg). 305-days milk yield in the control group of cows for the previous and post-lactation experiment period was almost the same. In the experimental group of animals, there was an increase in this indicator by 2.7% (128.7 kg). The use of the “Glutam 1M” preparation did not affect milk quality, namely the mass fraction of fat and protein; fluctuations of the above indicators stayed within the error.</p> <span class="flag flag-ua"></span> Vita Trokhymenko, <span class="flag flag-ua"></span> Тetyana Kovalchuk, <span class="flag flag-ua"></span> Volodymyr Bidenko, <span class="flag flag-ua"></span> Viacheslav Zakharin, <span class="flag flag-ua"></span> Оksana Pylypchuk Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1739 Thu, 10 Mar 2022 00:00:00 +0000 Perspectives for the application of the sous-vide cooking in the development of products for public catering https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1719 <p>The effect of different sous-vide cooking temperature-time combinations on beef steak's microbiological, physicochemical, and organoleptic parameters were analysed. The organoleptic quality of souse-vide beef steaks was excellent. The sous-vide cooking had a considerable impact on the physical and chemical parameters of the product. The amino acid composition of the sous-vide cooked meat was similar to the original fresh beef. Souse-vide meat cooking does not denature proteins as much as conventional cooking and frying. In some cases, the microbiological parameters exceeded the expected legislation limit. We recommend additional antimicrobial barriers, such as lower pH and antimicrobial extracts from ginger in a concentration of 0.5 – 1.5% of the weight of fresh meat, combined with garlic powder. The final product had an extended shelf life compared to control samples prepared by boiling and frying.</p> <span class="flag flag-kz"></span> Sayat Berdigaliuly, <span class="flag flag-kz"></span> Lyazzat Baybolova, <span class="flag flag-ru"></span> Nataliia Davydenko, <span class="flag flag-kz"></span> Talgat Kulazhanov, <span class="flag flag-kz"></span> Yernur Kulazhanov, <span class="flag flag-sk"></span> Jozef Čapla, <span class="flag flag-sk"></span> Peter Zajác Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1719 Thu, 10 Mar 2022 00:00:00 +0000 The inhibitory effect of Ukrainian honey on probiotic bacteria https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1721 <p>Honey is used in the food industry as a natural sweetener and has therapeutic effects on the human body. Obtaining quality honey involves using organic preventive and treatment agents in beekeeping. The most common of these agents are probiotic supplements. This research aimed to study honey’s interaction with an inhibitory effect on the growth of microorganisms from the probiotic supplement Immunobacterin-D under laboratory and experimental field conditions. At the first stage of the research, we assessed the effects of ten honey varieties (buckwheat, sunflower, meadow and forest plants, linden) on <br /><em>B. subtilis</em> and <em>B. licheniformis</em> from the dry probiotic supplement. The honey-containing nutrient media had an inhibitory effect on the growth of <em>B. subtilis</em> colonies. After 24 hours of cultivation under aerobic conditions, the concentration of <em>B. subtilis</em> decreased, on average, from 5×10<sup>12</sup> colony-forming units in 1 g to 3.2×10<sup>4</sup> and 2.1×10<sup>5</sup> CFU/g in samples with monofloral and polyfloral honey, respectively. These results emphasize the need for further research on the symbiotic role of microflora in the stability of the microbiota of the hive and bee colony ecosystem. The next stage of the study investigated the probiotic effect on bee colonies in the field. Observations were made on the sanitary conditions of the hives and the behaviour of bees at the Petrodolyna demo apiary. No differences were found at the macro hive-bee colony ecosystem level between control bee colonies (n = 5) and the experimental ones (n = 5) that had received carbohydrate feeding with added probiotics. This confirms the inhibitory effect of honey on the development of bacteria, which eliminates the risk of uncontrolled growth of <em>B. subtilis</em> and <em>B. licheniformis</em> strain colonies inside the hive and the bacteria getting into bee products. The probiotic had positive effects, increasing the live weight of worker bees by 9.15% by the end of the apiary season compared to the control. This can improve the viability of the bees during wintering. At the last stage of the research, the honey obtained from the experimental colonies was checked for the spores of <em>B. subtilis</em> and <em>B. licheniformis</em> using melissopalynology.</p> <span class="flag flag-ua"></span> Svitlana Sidashova, <span class="flag flag-ua"></span> Leonora Adamchuk, <span class="flag flag-ua"></span> Valentyna Yasko, <span class="flag flag-ua"></span> Natalia Kirovich, <span class="flag flag-ua"></span> Dina Lisohurska, <span class="flag flag-ua"></span> Hanna Postoienko, <span class="flag flag-ua"></span> Olha Lisohurska, <span class="flag flag-ua"></span> Svitlana Furman, <span class="flag flag-ua"></span> Liudmyla Bezditko Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1721 Mon, 11 Apr 2022 00:00:00 +0000 Use of laboratory equipment for analysis of external quality of food maize kernel https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1722 <p>The purpose of this study was to investigate the influence of the parameters of the grain air-sieve cleaner in laboratory conditions on the external quality of food maize (Zea mays L.) kernel in terms of the design for the selection of a suitable sieve mesh for cleaning procedures. The object of the research was maize kernel, variety Pionier P0216, year of cultivation 2019. The available laboratory equipment was used in the study. To evaluate the external quality of food maize kernel, indicators were determined, which were investigated before and after cleaning. An Asus notebook computer with software from Microsoft Windows XP and Ofice 2010 was used to evaluate the measurement results. These results were achieved: an average bulk density of 846.77 kg.m<sup>-3</sup> was found in the input sample of food maize kernel after harvest, admixtures before cleaning reached an average of 19.1% and impurities of 2.76%, cleanliness of kernels before cleaning averaged 76.9%, the output after cleaning expressed in terms of bulk density reached an average value of 851.15 kg.m<sup>-3</sup>, admixtures after cleaning reached 0.07% and impurities 4.21%, clean kernels after cleaning reached 94.86% and damage kernels after cleaning decreased slightly by separation of fragments and chipped kernels. In conclusion, it was stated that the laboratory technique for post-harvest treatment of grain is at a high level worldwide. Currently, the issue of post-harvest processing of grain in Slovakia is addressed at an average level. Post-harvest processing and storage of grain in terms of enginery and technological and economic aspects is little researched in the Slovak Republic, so these issues are open to further research.</p> <span class="flag flag-sk"></span> Marek Angelovič, <span class="flag flag-sk"></span> Michal Angelovič, <span class="flag flag-sk"></span> Ján Jobbágy, <span class="flag flag-sk"></span> Koloman Krištof Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1722 Mon, 11 Apr 2022 00:00:00 +0000 Quality changes of sous-vide cooked and blue light sterilized Argentine squid (Illex argentinus) https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1731 <p>The present work was carried out to investigate the quality changes and shelf life of blue light (Blu-ray) irradiated sous-vide cooked (SVC) Argentine squid (Illex argentinus) during storage at 0, 5, and 10 °C. Sensory evaluation, color, shear force, lipid oxidation levels, total viable counts (TVC), and psychrophilic bacterial count were used to study the changes in storage quality of SVC squid at different temperatures. Results showed that the high-quality endpoints of Blu-ray irradiated Argentine squid were 360, 144, and 72 h, and the shelf-life endpoints were 504, 240, and 120 h during storage at 0, 5, and 10 ℃, respectively. The redness values of irradiated squid did not differ significantly (<em>p</em> &gt;0.05) during the storage, the brightness and yellowness values of irradiated squid showed an increasing trend, and the sheer force initially increased and then decreased. The thiobarbituric acid reactive substance of each squid stored at low temperature increased with the extension of the storage period, indicating that they exhibited fat oxidation with the extension of the storage period. The TVC and the number of Psychrobacter species increased with the storage period. The correlation analysis suggested that TVC and Psychrobacter count as indicators of quality changes in Argentine squid during low-temperature storage were in good agreement with sensory scores (R<sup>2 </sup>&gt;0.9). Additionally, our results showed that Blu-ray sterilization played a positive role by inducing photosensitive oxidation and decreasing TVC and the total number of Psychrobacter than the control group during storage of SVC squid after Blu-ray irradiation. This study provides a theoretical basis for applying Blu-ray sterilization in aquatic product processing.</p> <span class="flag flag-cn"></span> Xin Zhao, <span class="flag flag-cn"></span> Zehua Zhang, <span class="flag flag-cn"></span> Zhenkun Cui, <span class="flag flag-ua"></span> Tatiana Manoli, <span class="flag flag-cn"></span> Han Yan, <span class="flag flag-cn"></span> Hao Zhang, <span class="flag flag-ua"></span> Galina Shlapak, <span class="flag flag-ua"></span> Alina Menchynska, <span class="flag flag-ua"></span> Anastasiia Ivaniuta, <span class="flag flag-ua"></span> Nataliia Holembovska Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1731 Mon, 11 Apr 2022 00:00:00 +0000 The aromachology and possibilities of its application in a selected business entity https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1742 <p>Aromachology studies the influence of odours on human behaviour and examines the relationship between feelings and emotions. The submitted paper deals with implementing a new marketing communication tool into practice and the possibilities of its use. Our research deals with the use of the human senses in marketing, where we take a closer look at the sense of smell because it has an important position in the human mind and life. It can awaken our memories and create emotions and improve the mood and often unconsciously influence consumer behaviour. The paper is divided into two parts. The first one aims at the theoretical introduction devoted to basic concepts such as aromachology and aroma marketing. This knowledge was subsequently applied directly to the surveyed company in the results part. The research subject is the influence of aromas on the emotional side of consumer behaviour which is influenced by all stimuli around us. Based on the research, we identified the most suitable aroma category that the company could use in the future. We have developed proposals and recommendations that could help increase awareness of a new product in the company's portfolio through unconscious communication at the point of sale, which will bring the gradual implementation of this marketing tool into practice. Two questionnaires were used – the first one aimed to gain basic information about consumers and their consumer behaviour. The second one was realized as a blind review of selected aromas using facial biometrics. Based on both surveys, we can conclude that introducing a specific aroma in the company certainly could influence the sale of a new product, a chocolate cake.</p> <span class="flag flag-sk"></span> Jakub Berčík, <span class="flag flag-sk"></span> Roderik Virágh, <span class="flag flag-sk"></span> Zdenka Kádeková, <span class="flag flag-sk"></span> Martina Budovcová Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1742 Thu, 05 May 2022 00:00:00 +0000 Exploring linkages between food security and economic growth: a Systematic mapping literature review https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1734 <p>Food security can be achieved by being carried out simultaneously alongside the economy's growth at the macro level. While many countries worldwide carry out economic growth policies to improve food security, the causal relationship between economic growth and food security is still debated. This study uses a systematic mapping review to analyze the relationship between food security (FS) and economic growth (EG) using a systematic mapping review. There are 26 previous research results from 780 articles obtained. Database from google scholar, ScienceDirect, Elsevier, and JSTOR with a limited date range on published information from 2004-2021. The result shows an empirical gap in the relationship between FS dan EG with 76.92% supporting the correlative relationship between FS and EG, while the other 19.23% claimed that there is no correlation, and 3.85% (one study) explored the relationship between EG and FI (Food Insecurity). Furthermore, 11 studies explained that EG has a positive effect on FS; one study stated that it has a negative impact, and another one hurts Food insecurity. Meanwhile, seven studies revealed that FS has a positive effect on economic growth, one study on the contrary, and two studies explained it has no effect. Availability and GDP per Capita variables were mainly used in describing the relationship between FS and EG.</p> <span class="flag flag-id"></span> Mario Fernandes, <span class="flag flag-id"></span> Palupi Lindiasari Samputra Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1734 Thu, 05 May 2022 00:00:00 +0000 Social responsibility in reducing food losses and waste in the Slovak Republic: the role of policies – the responsibility of all https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1754 <p>The study aimed to point out the calls of the European Commission to the social responsibility of the solution of food losses and waste, to evaluate the current state of the researched issues in the Slovak Republic, to point out the trends, and propose measures to improve the situation of the food losses and waste on the poultry meat market in the Slovak Republic. The scientific hypotheses were established. A questionnaire survey was used to obtain primary data. The research object was households and agricultural enterprises of broiler chicken farming (poultry farms) in the Slovak Republic. Data from questionnaires completed by households and poultry farms were examined and processed by the sorting method. Cumulative totals, intervals, and percentage ranges were calculated in each response class. The obtained data for individual objects of research were processed by sorting using Microsoft Word tables – Excel, Office 2016. The chi-square test (χ2 test) with a contingency table according to the procedure of Social Science Statistics was chosen for hypothesis testing. The SAS program was used for statistical evaluation of the results and answers of the respondents from the questionnaires. <strong> </strong>The research shows that food losses in Slovak households were up to 40% and on poultry farms at 6.8%. Mould and rot were the most common causes of food degradation. Mortality during breed has been recorded as a cause of food waste in poultry farms. A statistically significant difference (<em>p </em>≤0.001) was found in the quantity of food losses between gross household income per family member and month. Statistically, no significant difference (<em>p </em>˃0.05) was found between the numbers of family members. The proposals were recommended to improve the solution of reducing food losses and food waste in households and poultry farms. Based on the application of a practical approach of households and poultry farms to reduce food losses and support innovative solutions, it is possible to achieve gentle practices in ensuring the security of nutrition, food production, social and economic sustainability as well as environmental protection in the Slovak Republic.</p> <span class="flag flag-sk"></span> Mária Medveďová, <span class="flag flag-sk"></span> Zuzana Kapsdorferová, <span class="flag flag-sk"></span> Petronela Švikruhová, <span class="flag flag-sk"></span> Veronika Zábojníková Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1754 Thu, 05 May 2022 00:00:00 +0000 The effect of storage conditions on the microstructure of sterilized canned meat https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1714 <p>The article presents the results of studies of changes in the microstructure of the meat system as a whole and its protein component during freezing, subsequent defrosting, and storage of canned meat. Microstructural analysis of the prototypes showed the presence of several types of destruction of muscle fibers, loosening of collagen fiber bundles, and the formation of multiple cavities due to the action of ice crystals. The main components of sterilized canned meat had new characteristics after thawing, such as decreased transverse striations of muscle tissue fibers, loosening of myofibrils, changes in the size and shape of sarcomeres, violation of sarcolemma integrity, and multiple fiber fragmentation with the formation of a fine-grained protein mass. Freezing did not lead to a decrease in the content of the high-molecular-weight protein fraction of the nitrogen system, the ratio of the peptide fraction content to the residual nitrogen remained equal to 5.2. However, the ratio of non-protein nitrogen to total nitrogen decreased by 1.8 times due to the destruction of low-molecular-weight nitrogen under the action of ice crystals. The dynamics of the eh values of control and experimental canned food samples during storage indicated the loss of oxidative stability of the protein system of the samples subjected to freezing. Based on the results, we would like to recommend that logistic organizations sort and confirm canned meat safety and quality requirements after thawing in the case of unforeseen circumstances.</p> <span class="flag flag-ru"></span> Tatyana Kuznetsova, <span class="flag flag-ru"></span> Valentina Krylova, <span class="flag flag-ru"></span> Tatyana Gustova Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1714 Thu, 05 May 2022 00:00:00 +0000 Nutrition of older adults in the Republic of Kazakhstan https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1747 <p>This article discusses a study on the nutrition specifics of older adults living in social service institutions in three major cities of the Republic of Kazakhstan: Nur-Sultan, Almaty, and Shymkent. The direction of the research meets the priorities of the World Health Organization to achieve goals on aging and health. The diets of older adults in the Republic of Kazakhstan were studied, food preferences were identified, and needs for basic nutrients were established. This article presents the results of sociological surveys of older adults who answered questions about nutrition, preferred foods, raw materials, and meat products. Based on the survey results, technologies of herodietic meat products aimed at enriching the diet with proteins were developed, along with practical recommendations for a balanced diet. This area of research is relevant due to the lack of products with a herodietic profile on the Kazakhstan market.</p> <span class="flag flag-kz"></span> Zhuldyz Satayeva, <span class="flag flag-kz"></span> Aigul Tayeva, <span class="flag flag-kz"></span> Berdan Rskeldiyev, <span class="flag flag-kz"></span> Gulshat Zhaksylykova, <span class="flag flag-kz"></span> Nursulu Akhmetova Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1747 Tue, 10 May 2022 00:00:00 +0000 A multiplicative approach to optimize the consumer properties of quick-frozen semifinished products from cultivated champignons https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1755 <p>It is possible to maximise the consumer properties of grown fruit and vegetable products, significantly reduce their losses during the life cycle, and satisfy the public demand for products ready for consumption by using different preservation methods, particularly freezing. It has been found that the freezing of mushrooms without pretreatment does not provide a high-quality finished product. It justifies the expediency of mushroom pretreatment before freezing to stabilize their consumer properties. The inhibition effect of high temperatures on the oxidoreductase activity has been confirmed, ensuring the high preservation of cultivated champignons' natural color and consistency. A quasimetric assessment of the quality of quick-frozen cultivated mushrooms was performed, and the optimal heat treatment parameters were determined. Before freezing, blanched mushrooms' efficiency with polysaccharides has been scientifically proved. Rational concentrations and types of polysaccharides for mushroom processing have been determined. It has been established that blanching champignons in 0.1% citric acid solution followed by xanthan gum (0.2%), guar gum (0.1%), and lamidan (0.1%) processing ensure stability of consumer properties of quick-frozen semifinished products made of cultured champignons. After defrosting, they have an attractive appearance, natural light brown colour, elastic consistency, well-expressed mushroom flavour, and harmonious taste.</p> <span class="flag flag-ua"></span> Nataliia Nesterenko, <span class="flag flag-ua"></span> Svitlana Belinska, <span class="flag flag-ua"></span> Iuliia Motuzka, <span class="flag flag-ua"></span> Maryna Mardar, <span class="flag flag-ua"></span> Nadiia Bolila, <span class="flag flag-ua"></span> Natalia Slobodyanyuk, <span class="flag flag-ua"></span> Anastasiia Ivaniuta, <span class="flag flag-ua"></span> Alina Menchynska, <span class="flag flag-ua"></span> Nataliia Holembovska, <span class="flag flag-ua"></span> Valentyna Israelian Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1755 Tue, 10 May 2022 00:00:00 +0000 Development of a laboratory method for determination of the quality and freshness of frozen poultry meat https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1757 <p>Traceability of poultry meat quality imported into Kazakhstan is an urgent task. To increase their benefits, some suppliers resort to falsification – they misrepresent thawed meat for chilled raw materials or carry out several cycles of freezing-thawing meat. The objective of these studies is to develop reliable methods for determining the quality and freshness of frozen natural semi-finished poultry meat, including the number of cycles of freezing and thawing meat. Dressed broiler chickens developed by the manufacturer from the Russian Federation using gas and electric stunning of poultry were selected as the research objects. A synchronous analysis device was used for thermal analysis in the heating-cooling process. Histomorphological studies were carried out on a microscope with an eyepiece magnification of x7. Histological examination revealed alterations in the structure of re-frozen and thawing lean tissue. The differential scanning calorimetry (DSC) analysis showed that the specific heat of thawing broiler fillets stunned by electric current during the first thawing is 218.8 J/g, at the second 209.5 J/g, and the third 201.4 J/g, and the specific heat of thawing broiler fillets stunned by gas during the first thawing is 176.5 J/g, at the second 171.9 J/g, and the third 162.6 J/g. Samples of broiler fillets stunned by electric current lost about 2.5% at each thawing stage, and with gas stunning 3% of moisture. The obtained results and research methods can be used to establish the falsification of the thermal state of broiler chicken meat by its undeclared freezing-thawing.</p> <span class="flag flag-kz"></span> Daulet Shalginbaeyv, <span class="flag flag-kz"></span> Raushangul Uazhanova, <span class="flag flag-kz"></span> Akmaral Mateyeva Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1757 Tue, 10 May 2022 00:00:00 +0000 The possibility of a halal mix probiotic medium for the cultivation of Lactobacillus plantarum N16 and Saccharomyces cerevisiae https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1713 <p>This study aimed to determine the effects of interaction between media type (halal mix preparation) and culture mixtures of <em>Lactobacillus plantarum</em> N16 and <em>Saccharomyces cerevisiae</em> (probiotics). A completely randomised factorial design (CRFD) consisting of 2 factors and three replications was used, where factor A was a mixture of <em>Lactobacillus plantarum</em> N16 and <em>Saccharomyces cerevisiae</em> at a ratio of 1:1 (A1); 1:2 (A2) and 2:1 (A3) and factor B was the type of growth media, that is, control (B1), whey tofu, molasses, and fish waste flour (B2), and coconut water, onggok flour and shrimp waste flour (B3). The variables measured were viability, cell biomass, and pH. The results showed interactions between factors A and B, which were significantly different (<em>p </em>&lt;0.05) in terms of viability, cell biomass, and pH. Based on the results of the study, it can be concluded that the mixture of <em>Lactobacillus plantarum </em>N16 and <em>Saccharomyces cerevisiae</em> at a ratio of 2:1 (A3), using coconut water, onggok flour, and shrimp waste flour (B3) as medium and incubated at 36 °C for 24 hours was the best medium. It had a 2.37 viability, 42.33 mg/ml biomass cell, and a pH of 2.37.</p> <span class="flag flag-id"></span> Yetti Marlida, <span class="flag flag-id"></span> Harnentis, <span class="flag flag-id"></span> Azizah, <span class="flag flag-id"></span> Yuliaty Shafan Nur, <span class="flag flag-gh"></span> Frederick Adzitey, <span class="flag flag-my"></span> Norliza Julmohammad, <span class="flag flag-my"></span> Nurul Huda Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1713 Mon, 04 Jul 2022 00:00:00 +0000 The effect of the cooking method on rainbow trout (Oncorhynchus mykiss) fillets https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1717 <p>Fish is nutritious seafood and contains protein with high biological value and essential nutrients for the human body. In Iran, the fish <em>Oncorhynchus mykiss</em> is locally known as Ghezelala and is a commercial fish species. Different methods were used to process the fish: boiling, frying in sunflower oil and grilling. This research investigated on effect of various cooking methods on proximate pH and cooking loss of fresh fish (<em>Oncorhynchus mykiss</em>). The highest and lowest values for protein were found in fish processed using grilling (18.51%) and frying (16.52%), respectively (<em>p</em> &lt;0.05) compared to the fresh sample (18.20%). The fat content of the fried sample showed significantly highest (5.16%) (<em>p</em> &lt;0.05), while the lowest fat content was found for the boiled sample (20.57%) compared to the fresh fat (24.36%) (<em>p</em> &lt;0.05). Comparing the loss percentage of samples in different cooking methods showed that the boiled sample had the lowest value (25.46%) and the fried sample with the highest value (45.02%) (<em>p</em> &lt;0.05). pH value in the boiled sample was the highest (6.74%), while the grilled sample had the lowest (6.63) compared to the fresh sample (6.54). The highest energy value was found for the fried sample (578.48 kcal/100g), and the lowest was for the boiled sample (269.29 kcal/100g). The results suggest that the boiled and grilled fish found higher nutritional quality due to the relatively high protein content, the most needed nutrients. The results also showed that all cooking methods did not significantly affect in mineral content of the fresh fish.</p> <span class="flag flag-ir"></span> Ali Aberoumand, <span class="flag flag-ir"></span> Milad Masoudi Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1717 Mon, 04 Jul 2022 00:00:00 +0000 Thermomechanical processing of components of combined feeds by the expansion method https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1746 <p>The availability of high-quality combined feed largely determines the level of economic development in animal husbandry and poultry farming since, in the structure of the cost of livestock products, feed costs reach 65 – 70%. At the same time, the authors of this article aim to compare the current situation around the feed industry in the Republic of Kazakhstan with a similar situation in the Russian Federation, as the formation of this industry in our countries has common roots. Thermomechanical processing methods are proposed to implement deep physicochemical changes in the protein-carbohydrate complex of components of combined feeds. As a result, the quality of the combined feeds improves. Starch gelatinization occurs, and starch grains transition into a more digestible form, contributing to its better assimilation. Bacterial contamination decreases, and coliform bacteria, colon bacillus, mould fungi, and salmonella are destroyed.</p> <span class="flag flag-kz"></span> Abdymanap Ospanov, <span class="flag flag-ru"></span> Alexander Ostrikov, <span class="flag flag-ru"></span> Vitaly Vasilenko, <span class="flag flag-kz"></span> Aigul Timurbekova; <span class="flag flag-kz"></span> Dulat Zhalelov Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1746 Mon, 04 Jul 2022 00:00:00 +0000 The yield of adipose tissue and by-products in the course of the slaughter of inbred and outbred bulls of the Ukrainian beef breed https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1758 <p>The research focuses on analysing and generalising the distribution of internal adipose tissue and organs that are not part of the carcasses of inbred and outbred bulls of <em>the Ukrainian beef breed</em>. Animal stock inbreeding was determined based on five breeding records according to Wright’s method modified by Kyslovskyi. Two experimental groups of 5 bulls were formed. The average inbreeding coefficient for inbred bulls was 3.43%. Animals were bred up to 18 months of age. Following slaughter, the mass and the yield of the head, liver, lungs, heart, kidneys, and brain were determined, and 4 types of fat were separated and weighed: perirenal, from the stomach, intestines, and pericardial. Inbred animals are more prone to the accretion of internal adipose tissue. Inbred bulls have 1.8 points more of it. Fat is more intensely accumulated around inbred bulls' multichambered stomachs and kidneys. Intensive fat accumulation was observed around the hearts and intestines of outbred bulls. Adipose tissue around the heart and intestines is more variable in inbred and outbred animals – from the forestomach and kidneys. The weight of inbred bulls’ liver is less by 22.4%, kidneys – by 62.5%, heart – by 11.1%, and head – by 23.8% compared to outbred ones. The weight of their lungs is more by 10.5%. At the same time, inbred bulls tend to have brain weight gain of 12.5% and testicles – by 8.3%. Thus, inbreeding application in <em>Ukrainian beef breed</em>s with a small population size affects the growth of internal organs and the intensity of accumulation and distribution of interior fat. Due to more intensive accumulation of internal adipose tissue, inbred bulls have increased expenditure of forage energy for its formation. They are characterized by an increased yield of low-value raw fat, making them less efficient than outbred bulls for beef production. </p> <span class="flag flag-ua"></span> Anatolii Ugnivenko, <span class="flag flag-ua"></span> Nataliia Kos, <span class="flag flag-ua"></span> Dmytro Nosevych, <span class="flag flag-ua"></span> Mikhailo Mushtruk, <span class="flag flag-ua"></span> Natalia Slobodyanyuk, <span class="flag flag-ua"></span> Yuriy Zasukha, <span class="flag flag-ua"></span> Volodymyr Otchenashko, <span class="flag flag-ua"></span> Ivan Chumachenko, <span class="flag flag-ua"></span> Sergii Gryshchenko, <span class="flag flag-ua"></span> Olha Snizhko Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1758 Mon, 04 Jul 2022 00:00:00 +0000 The influence of grain mixtures on the quality and nutritional value of bread https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1767 <p>The desire to survive in a competitive environment mobilizes managers to make unconventional decisions to increase their product range, quality, and safety. This study aims t to create a technology of bread with increased nutritional value using bioactivated cereal mixtures and develop new bread recipes. The experiment used bioactivated wheat and maize grains, flax, rye flour, 1st-graduate wheat flour, spontaneous fermentation starter, salt, and water. Vegetable components such as dried crushed hawthorn berries, jaggery, and barberry were also used. Standard, generally accepted chemical and organoleptic methods of examining raw materials, semi-finished and finished products were used. It was found that the best physical and chemical indices were possessed by testing the bread prepared with the addition of a 20% grain mixture. All experimental analyses improved several parameters compared to the control sample. The nutritional value of obtained products was increased from 0.5 to 3 times. According to the obtained results, it is possible to conclude the relevance of this topic is getting a new range of bread products with increased nutritional value.</p> <span class="flag flag-kz"></span> Zhuldyz Nurgozhina, <span class="flag flag-kz"></span> Dinara Shansharova, <span class="flag flag-kz"></span> Gulzhanat Umirzakova, <span class="flag flag-kz"></span> Pernekul Maliktayeva, <span class="flag flag-kz"></span> Madina Yakiyayeva Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1767 Mon, 04 Jul 2022 00:00:00 +0000 Factorial analysis of taste quality and technological properties of cherry fruits depending on weather factors https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1766 <p>The results of researching the fund formation of dry soluble substances, sugars, and titrated acids in cherry fruits of 10 studied varieties under the Southern Steppe Subzone of Ukraine are given. According to the content of biochemical quality indicators, the following varieties were selected: Modnytsya (the content of dry soluble substances is 17.1%), Ozhidaniye (the content of sugars is 11.7%), and Solidarnost (the content of titrated acids is 1.79%). The cherry fruits units. By conducting a two-factor dispersion analysis, the feasibility of forecasting the content of the principal components of the chemical composition (dry soluble substances, sugars, titrated acids) in the cherry fruits was determined by average values and a factor that maximally impacts the accumulation of the studied indicators was identified during the studies. The dominant influence of weather conditions during research years was determined. Therefore, the taste qualities of the cherry fruits were proposed to forecast by average varietal value. The average and strong correlation dependences of influencing 19 weather factors on the content of the studied biochemical indicators in the cherry fruits were determined. The accumulation dependence models of dry soluble substances, sugars, and titrated acids were built based on the principal component and least-squares methods. The first-rank weather indicators with the maximum influence particles were identified for the studied biochemical quality indicators. The average monthly air temperature in June maximally impacted the fund accumulation of dry soluble substances in the cherry fruits (delta = 9.9%), the content of sugars - the average monthly precipitation in June (delta = 8.5%), on the content of titrated acids - the total number of precipitation days in June (delta = 18.62%). At the end of the flowering phase before fruit ripening and in the last month of fruit formation, humidity indicators had the greatest influence on the accumulation of the studied biochemical indicators in the cherry fruits (June).of Melitopol purpura and Modnytsya have maximum indicators of the sugar-acid index in the range of 8.9-9.3 relative</p> <span class="flag flag-ua"></span> Iryna Ivanova, <span class="flag flag-ua"></span> Maryna Serdiuk, <span class="flag flag-ua"></span> Vira Malkina, <span class="flag flag-ua"></span> Oksana Tonkha, <span class="flag flag-ua"></span> Oleksandr Tsyz, <span class="flag flag-ua"></span> Anna Shkinder-Barmina, <span class="flag flag-ua"></span> Valentуna Verkholantseva, <span class="flag flag-ua"></span> Nadiia Palianychka, <span class="flag flag-ua"></span> Mikhailo Mushtruk, <span class="flag flag-ua"></span> Tatyana Rozbytska Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1766 Mon, 04 Jul 2022 00:00:00 +0000 Manifestation of living and post-slaughter traits of productivity in inbred and outbred bull calves of Ukrainian meat cattle breed https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1769 <div> <p class="PotText"><span lang="EN-US">Selection in meat cattle herds requires caution due to the manifestation of inbred depression in traits that affect the economics of this livestock industry. This paper analyses the productivity of inbred and outbred bull calves of the Ukrainian meat cattle breed and justifies methods of pair selection in purebred herds with natural pairing. In bull calves, the growth of animals and traits of their meat productivity after slaughter were considered. Inbreeding was determined based on their pedigree. Inbred animals tended to have a growth rate of 10.2% from birth to 8 months of age. Afterwards, their average daily gain in live weight decreases sharply compared to outbred peers, who grow faster over a more extended period. From 8 to 18 months of age, it is probably (<em>p</em> &gt;0.95) higher by 27.3% compared to inbred animals. Inbred bull calves have higher variability (Cv,%) in average daily gains. This indicates different adaptations to the environment during the suckling period and after weaning. Outbred animals tend to gain 2.3% of body weight at 12 months, 4.7 at 15 months, and 10.3% at 18 months. Its variability with age decreases by 7.4 points in inbred bull calves and 0.4 points in outbred ones, from 8 to 18 months. The inbred animals spent 29.5% more feed per kg of gain (<em>p</em> &gt;0.95) than the outbred ones. Inbred bull calves vs outbred ones at 15 and 18 months of age tend to improve the expression of meat forms by 1.3 and 2.7%. They are relatively shorter and have a more rounded barrel. As a result, they have a shorter period of rapid growth. With the small size of the Ukrainian meat cattle population, one of the most important problems is reducing genetic variation in beef productivity traits and manifesting inbred depression in them. In purebred commercial herds, the mating of close animals should be avoided. To do this, an "order" for bulls should be made, and pairs should be selected without using inbreeding at different grades. Thus, outbred bull calves will reach live weight more quickly, spending less feed per growth unit, and have better basic slaughter traits.</span></p> </div> <span class="flag flag-ua"></span> Anatolii Ugnivenko, <span class="flag flag-ua"></span> Dmytro Nosevych, <span class="flag flag-ua"></span> Tatyana Antoniuk, <span class="flag flag-ua"></span> Ivan Chumachenko, <span class="flag flag-ua"></span> Anastasiia Ivaniuta, <span class="flag flag-ua"></span> Nataliia Slobodyanyuk, <span class="flag flag-ua"></span> Yuliya Kryzhova, <span class="flag flag-ua"></span> Tatyana Rozbytska, <span class="flag flag-ua"></span> Mykola Gruntovskyi, <span class="flag flag-ua"></span> Yevheniia Marchyshyna Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1769 Wed, 06 Jul 2022 00:00:00 +0000 Incorporation of catechin extracts from gambier products and pasak bumi in the production of functional instant green robusta coffee https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1735 <div> <p class="PotText"><span lang="EN-US">The research was used to produce functional instant green coffee through gambier catechin extract and pasak bumi powder. This involved using a non-factorial completely randomized design with 5 treatments and 3 replications. The treatments consist of 5 formulations (F), including the instant green coffee (%), gambir catechin extract (%), and pasak bumi powder (%) where F1 was at 100:0:0, F2 was 80:15:5, F3 was 70:20:10, F4 was 60:25:15, and F5 was 50:30:20. The results showed the functional instant green coffee produced has a water content of 3.84 – 4.81%, soluble speed of 26.78 – 29.33 seconds, and total phenol of 16.79 – 169.48 mg/L, and IC50 of 44.68- 207.59 ppm. The addition of gambier catechin extract and pasak bumi powder to the formulation was observed to have significantly increased the functional properties and water content. Moreover, the soluble speed of the instant coffee fulfils the quality requirements of the Indonesian National Standard (SNI) number 2983 of 2014.</span></p> </div> <span class="flag flag-id"></span> Budi Santoso, <span class="flag flag-id"></span> Muhammad Ridho Wahyu Aulia, <span class="flag flag-id"></span> Syerina Raihatul Jannah, <span class="flag flag-id"></span> Gatot Priyanto, <span class="flag flag-id"></span> Agus Wijaya, <span class="flag flag-id"></span> Hermanto Hermanto Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1735 Fri, 08 Jul 2022 00:00:00 +0000 Mixing of flour mixture components in the production of pasta from nontraditional raw materials https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1749 <div><span lang="EN-US">Along with a balanced amino acid composition and high protein digestibility, food products should contain complex carbohydrates and ballast substances (dietary fibers) that ensure the normal functioning of the digestive organs. In this regard, fresh raw foods for dietary pasta are of interest for modern pasta production. It is to such raw materials for the manufacture of dough that flour and starch from some cereals, triticale flour, and stale deformed bread are referred. When forming pasta dough from nontraditional flour raw materials, an important technological value for giving the best rheological properties of the dough is the uniform distribution of the binder component in the mixture – dry wheat gluten (DWG). As an object of experimental research to study the mixing process, a loose flour mixture of cereals (barley, oats, corn, buckwheat, millet, peas, and soybeans) was used, compiled based on calculating the recipe using computer programs. The prepared mixtures are a valuable source of nutrients and minerals. At the same time, to improve the technological properties of the dough as a biologically active additive, <br />25% DWG is introduced to improve the rheological properties of the dough.</span></div> <span class="flag flag-kz"></span> Abdymanap Ospanov, <span class="flag flag-kz"></span> Nurzhan Muslimov, <span class="flag flag-kz"></span> Aigul Timurbekova; <span class="flag flag-kz"></span> Dinash Nurdan; <span class="flag flag-kz"></span> Dulat Zhalelov Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1749 Fri, 08 Jul 2022 00:00:00 +0000 The effect of incorporation of gambier filtrate and rosella flower petals extract on mechanical properties and antioxidant activity of canna starch based active edible film https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1736 <div><span lang="EN-US">The research objective was to analyse the incorporation effect of gambier filtrate and rosella flower petals extract on mechanical properties and antioxidant activity of canna starch-based active edible film. This research used an experimental method consisting of two treatments, namely gambier filtrate (A): A1 = 3, A2 = 4, and A3 = 5 (% v/v), as well as rosella flower petals extract (B): B1 = 2, B2 = 4 and B3 = 6 (% v/v) and each treatment was replicated three times. The results showed that the two treatment interactions significantly influenced elongation percentage, water vapour transmission rate, and antioxidant activity. The edible film’s thickness, tensile strength, and water vapour transmission rate were 0.096-0.124 mm, 1.89-3.38 MPa, and 12.99-17.04 g.m<sup>-2</sup>.d<sup>-1</sup>, respectively. The edible film contains an antioxidant compound of the strong category with IC50 values of 34.53 to 48.02 ppm. Treatment of A3B2 [gambier filtrate 5% (v/v) and rosella flower petals extract 4% (v)] was the best treatment. This edible film is generally suitable for application as a packaging material for food having high lipid content to inhibit the oxidation process of that food.</span></div> <span class="flag flag-id"></span> Budi Santoso, <span class="flag flag-id"></span> Dwi Ambar Wati, <span class="flag flag-id"></span> Umi Rosidah, <span class="flag flag-id"></span> Hermanto Hermanto Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1736 Sun, 10 Jul 2022 00:00:00 +0000 The potential of goat meat as a nutrition source for schoolchildren https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1763 <div> <p class="PotText"><span lang="EN-GB">The issue of rational nutrition of children is still extremely relevant and an effective factor in ensuring the preservation of the life and health of children. Pathological conditions associated with intolerance to certain components of food are increasingly common. Biologically complete products play an important role in the organization of rational nutrition of children, which can be created only in industrial production conditions. When assessing the chemical composition of experimental goat meat samples (Zaanenskaya, Alpine, Nubian), no abnormal deviations were detected, and all indicators were in the generally accepted contents of this type of animal muscle tissue. The mineral composition showed that goat meat is rich in such elements as potassium – 1693.22 – 4125.83 mg/kg; sodium – 852.27 – 1518 mg/kg, magnesium – 125.33 – 295.8 mg/kg; calcium – 79.27 – 160.79 mg/kg, iron 11.42-87.52 mg/kg. The vitamin composition of goat meat showed that the content of pantothenic acid (B5) was 0.53 – 0.62 mg / 100g, pyridoxine (B6) 0.52 – 0.64 mg/100g tocopherol 0.27 – 0.33 mg/100g. The mass fraction of goat meat proteins was 2.1 ±0.3 – 2.4 ±0.4%. The study of the dynamics of changes in the composition of protein fractions based on the results of comparative studies of the ratio of sarcoplasmic proteins showed the content of water-soluble (1.75 – 4.06%), salt-soluble (1.75 – 2.44%), alkali-soluble (11.15 – 15.10%) proteins. The salt-soluble fraction reflects the total changes in the state of protein fractions, the solubility of which was not the same for the rocks under consideration (the highest concentration was determined in the Nubian rock).</span></p> </div> <span class="flag flag-kz"></span> Gulzhan Tokysheva, <span class="flag flag-kz"></span> Kadyrzhan Makangali, <span class="flag flag-kz"></span> Yasin Uzakov, <span class="flag flag-kz"></span> Mukhtarbek Kakimov, <span class="flag flag-ru"></span> Natalya Vostrikova, <span class="flag flag-kz"></span> Meruert Baiysbayeva, <span class="flag flag-kz"></span> Nurbibi Mashanova Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1763 Sun, 10 Jul 2022 00:00:00 +0000 Investigation of internal organs and additive tissue of hybrid hypophthalmichthys (Hypophthalmichthys spp.) as a promising raw material for the production of dietary nutritional products https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1760 <p>Preservation of the nutritional value of fish and the useful qualities of its rich composition is extremely important. The urgent task of the food industry is to develop and create quality food products that meet modern production trends and compete in domestic and foreign markets. This scientific paper describes studies aimed at assessing the 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 and bighead carp experimental ponds and reservoirs of Ukraine. To achieve the goal in the research process, fish farming, biochemical (study of total protein, lipids, and carbohydrates), and statistical (mathematical processing of research results) research methods were used. In all size and mass groups of the hybrid of silver and bighead carp from ponds and reservoirs in 2017, 2018, and 2019, mostly satisfactory values of general metabolism indicators were found - glycogen, proteins, and lipids in the liver, gills, and muscles of fish. In annual fish of winter ponds, total protein and glycogen content in all organs and tissues was slightly reduced. The organisms of biennial fish from feeding ponds were characterized by fluctuations in the content of glycogen in the liver (it was the highest in fish, 3.28 – 3.33%). Significant fluctuations in the total protein content of muscle, liver, and gills and a slight excess of glycogen in the liver and lipids in the gills of three-year-olds were observed in the reservoirs. 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. However, their physiological condition at the time of the study was within normal limits.</p> <span class="flag flag-ua"></span> Alina Makarenko, <span class="flag flag-ua"></span> Mikhailo Mushtruk, <span class="flag flag-ua"></span> Nataliіa Rudyk-Leuska, <span class="flag flag-ua"></span> Ruslan Kononenkо, <span class="flag flag-ua"></span> Petro Shevchenko, <span class="flag flag-ua"></span> Melania Khyzhniak, <span class="flag flag-ua"></span> Vadym Martseniuk, <span class="flag flag-ua"></span> Ganna Kotovska, <span class="flag flag-ua"></span> Anton Klymkovetskyі, <span class="flag flag-ua"></span> Julia Glebova Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1760 Fri, 05 Aug 2022 00:00:00 +0000 Milk and diary products – summary of European legislation, hygiene manuals, ISO standards and Codex Alimentarius standards https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1744 <p>European Union legislation laying down rules for the dairy sector. The legislation defines the conditions under which milk and milk products intended for human consumption can be imported into the EU. Milk and milk products must come only from third countries that appear on the list of authorized countries. Establishments, where milk and milk products are produced, must be approved for export. The TRACES system is used on imports and the consignment must be accompanied by a certificate. This system ensures product traceability and prevents the introduction of diseases. An important role is delegated to the designated border control posts (BCPs) where the appropriate customs and veterinary inspections are performed by government institutions of the country. The European Union has adopted legislation to ensure the safety of food placed on the market in EU member countries. This legislation sets general hygienic requirements for food production based on the good manufacturing practice and the HACCP system. The criteria for microorganisms, chemicals, and applicable food additives are set. Also, the legislation contains requirements for product labeling. Part of the legislation concerns the common organization of the market in milk and milk products. These regulations contain rules for direct payments, subsidies, define the school milk system, etc. Specific legislation creates rules for organic bio food production, for production and labeling of products with the Protected Geographical Indication, Protected Designation of Origin, and Traditional Specialty Guaranteed. There is also legislation that defines the labeling of products intended for specific populations, e.g. gluten-free foods, lactose-free foods, etc. Areas not regulated by the legislation include the labeling of products with certification marks designed to highlight the suitability of food for religious purposes or quality certification.</p> <span class="flag flag-sk"></span> Jozef Čapla, <span class="flag flag-sk"></span> Peter Zajác, <span class="flag flag-sk"></span> Katarína Ševcová, <span class="flag flag-sk"></span> Jozef Čurlej, <span class="flag flag-sk"></span> Martina Fikselová Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1744 Fri, 05 Aug 2022 00:00:00 +0000 The use of vapor condensation cavitation to increase the activity of milk of lime in sugar beet production https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1781 <p>The paper presents research on increasing the activity of milk of lime in beet sugar production using vapor condensation cavitation. The work aimed to develop a rational way of activating milk of lime using the effects of vapor condensation cavitation and its hardware design, substantiating the optimal values of the process parameters. It was established that to increase the activity of milk of lime at a steam potential of 0.18 MPa, an optimal consumption of water vapor using vapor condensation cavitation is required, which is 1 .75 – 2.0% to the weight of the suspension. This is ensured by the action of the combined CaO particles with the bulk of the steam, due to which the Their additional solution is due to the t-plot, which occurs through the boundary layer from the bubbles. As a result, a pre-saturated, water-lime suspension is created, in which the It is the number of dissolved calcium ions. It has been proven that the water vapour-treated suspension is 1.5 times lower It expands and has a volume of sediment of the solid phase in the medium that is 10% larger than that of processed suspension. Such a study is indirect evidence of the increase in the dispersal of these systems after Her husband's work. By increasing the activity of milk of lime, it is possible to increase the effect of cleaning juices at various stages of the technological process and reduce the consumption of limestone for the production of granulated sugar.</p> <span class="flag flag-ua"></span> Marija Zheplinska, <span class="flag flag-ua"></span> Volodymyr Vasyliv, <span class="flag flag-ua"></span> Vasyl Shynkaruk, <span class="flag flag-ua"></span> Julia Khvesyk, <span class="flag flag-ua"></span> Viktor Yemtcev, <span class="flag flag-ua"></span> Nataliia Mushtruk, <span class="flag flag-ua"></span> Yaroslav Rudyk, <span class="flag flag-ua"></span> Mykola Gruntovskyi, <span class="flag flag-ua"></span> Svitlana Tarasenko Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1781 Fri, 05 Aug 2022 00:00:00 +0000 The effect of astaxanthin and lycopene on the content of fatty acids in the yolks of chicken eggs under different storage regimes https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1774 <p>The level of consumers’ satisfaction with the quality of edible chicken eggs is determined, in particular, by the attractive appearance of the yolks and their content of biologically active substances that have functional properties. Such compounds include carotenoids astaxanthin and lycopene, which can be deposited in the yolks, provide their pigmentation, and as powerful antioxidants, affect the stability of the fatty acid composition of lipids during egg storage. The aim This study aimed mine the effect of supplements of oil extracts of astaxanthin (10, 20, and 30 mg/kg of feed) or lycopene (20, 40, and 60 mg/kg of feed) on the Dion of young hens on the fatty acid composition of the yolks during eggs storage in temperature conditions 4 ±0.5 ℃ and 12 ±0.5 ℃ for 30 days. The experiment used 45 High-Line W36 crossbred laying hens at 24 weeks of age. It was found that the storage temperature of eggs (4 ±0.5 ℃ and 12 ±0.5 ℃) equally affected the fatty acid composition of lipids of egg yolks obtained from laying hens fed lycopene supplements in doses of 20, 40, and 60 mg/kg or astaxanthin in doses of 10, 20 and 30 mg/kg of feed for 30 days. Doses of lycopene from 20 to 60 mg/kg or astaxanthin from 10 to 30 mg/kg in the diet of laying hens contributed to a decrease in egg yolks at both storage temperatures of ω6 PUFA particles: Eicosatetraenoic and 6.9, 12-okadekatrienic acids until their complete disappearance. The addition of astaxanthin to the diet of laying hens reduced and stabilized the ratio of ω3/ω6 PUFA in yolks during egg storage to a greater extent than the addition of lycopene. Storage of lycopene or astaxanthin-enriched edible chicken eggs at 4 ±0.5 °C and 12 ±0.5 °C for 30 days can be used to correct the fatty acid profile of yolk lipids.</p> <span class="flag flag-ua"></span> Vitaliy Honchar, <span class="flag flag-ua"></span> Olha Iakubchak, <span class="flag flag-ua"></span> Larysa Shevchenko, <span class="flag flag-ua"></span> Svitlana Midyk, <span class="flag flag-ua"></span> Valentyna Korniyenko, <span class="flag flag-ua"></span> Vadym Kondratiuk, <span class="flag flag-ua"></span> Tatyana Rozbytska, <span class="flag flag-ua"></span> Viktoriia Melnik, <span class="flag flag-ua"></span> Yuliya Kryzhova Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1774 Fri, 05 Aug 2022 00:00:00 +0000 Characteristics of protein, lipid, and carbohydrate metabolism of fish of the Kremenchuk Reservoir in the prespawning period https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1771 <p>The paper presents the results of scientific research aimed at studying the peculiarities of metabolism in the body of seven species of mature fish in the Kremenchuk reservoir in the pre-spawning period under ecological conditions that differ from existing ones according to the Dnipro Reservoir Rules of Operation. Somewhat increased levels of total protein accumulation were found during this period in the muscles of zander, perch, and gibel carp. More statistically significant differences between the content of total protein in the liver and muscles were found in other fish species, in particular in roach it was 51.2%, in bream – 57.8%, in European flounder, and zope – 40.6%.</p> <p>Slightly elevated total lipids were found in the muscles of these fish. Thus, in the muscles of silver bream, it was 12.07 mg/g of raw weight, and in the muscles of gibel carp – 18.5 mg/g, while in the muscles of all other studied species of fish, this figure was in the range of 6.7 to 8.71 mg/g of raw weight. The glycogen content in the muscles of different objects of the Kremenchuk reservoir in the pre-spawning period was different. Its highest content was found in the gibel carp muscle, which reached 74 mg/g of raw weight. Significantly lower (2.7 times) was the level of glycogen accumulation in zander muscles and 3.2 times – in roach muscles. In the muscles of bream, European perch and silver bream found close, relatively low levels of glycogen, which was in the range of 10 – 13 mg/g of raw mass, and the lowest level of its accumulation was recorded in the muscles of the zope (only <br />4.9 mg/g). The glycogen content of the liver of all studied fish species significantly exceeded that recorded in their muscles.</p> <span class="flag flag-ua"></span> Nataliіa Rudyk-Leuska, <span class="flag flag-ua"></span> Mykhailo Leuskyi, <span class="flag flag-ua"></span> Nikolay Yevtushenko, <span class="flag flag-ua"></span> Melaniia Khyzhniak, <span class="flag flag-ua"></span> Igor Buzevich, <span class="flag flag-ua"></span> Alina Makarenko, <span class="flag flag-ua"></span> Ganna Kotovska, <span class="flag flag-ua"></span> Iryna Kononenko Copyright (c) 2022 Potravinarstvo Slovak Journal of Food Sciences https://creativecommons.org/licenses/by/4.0 https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1771 Fri, 05 Aug 2022 00:00:00 +0000