eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2019-12-30
18
4
349
359
article
The effects of camel milk powder on the stability and quality properties of processed cheese sauce
Marwa Mohamed Desouky
1
Heba Hassan Salama
2
Samah Mosbah El-Sayed
2
Desert Research Center, Cairo, Egypt
National Research Centre, Giza, Egypt
Background. Camel milk contains all the essential nutrients as cow’s milk, and has potential beneficial nutritive properties. The drying process has a little effect on the surface composition of milk powders. The use of camel milk powder in the manufacture of processed cheese could produce a product with special functional properties.
Material and methods. The effects of adding different concentrations of camel milk powder (CMP; ranging from 5 to 15%) as a new functional source to replace the cheese base in the manufacture of processed cheese sauces with highly acceptable quality and sensory properties were investigated.
Results. All treatments varied significantly (p ≤ 0.05) in their properties depending on the percentage of CMP added and the storage period (6 ±0.5°C for 30 days). The pH, meltability, oil separation, viscosity and sensory properties of cheese sauce were measured during the storage period. Also, the chemical composition of the freshly prepared cheese sauces was examined. The moisture and total solids content decreased and increased significantly (p ≤ 0.05), in line with an increase of CMP in the cheese base formula, while the fat separation decreased with an increase in the percentage of camel milk powder added to the blends. The oil separation and meltability values increased (p ≤ 0.05) in all treatments, even in the control, throughout the storage period. Among treatments, the cheese sauce containing 15% CMP (T3) was characterized by higher viscosity values during the examined time of shearing and presented higher upward shifting of the flow curve, as compared with the other treatments, either fresh or during storage. All cheese treatments were more accepted by the panelists and rated above average, particularly with an increase in the ratio of CMP added of 10%.
Conclusion. The addition of CMP improved (p ≤ 0.05) the quality attributes of cheese sauces and could be considered as a new different source to substitute cheeses used in base blends of processed cheese.
https://www.food.actapol.net/volume18/issue4/1_4_2019.pdf
camel milk powder
processed cheese sauces
chemical composition
physicochemical properties
viscosity
sensory properties
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2019-12-30
18
4
361
371
article
The effects of the addition of starter cultures and stevioside on technological low-fat fermented sherbet ice-cream without sugar
Tamara Pavlovna Arseneva
1
Tatiana Nikolaevna Evstigneeva
1
Natalia Vladimirovna Iakovchenko
1
Margarita Vitalevna Lugova
1
Ekaterina Vladimirovna Kurganova
1
Department of Applied Biotechnology, ITMO University. Saint Petersburg, Russia
Background. The maintenance and strengthening of public health and the prevention of diseases associated with the malnutrition of children and adults is an urgent and acute problem facing the population of the whole world. Diabetes type 2 has become a serious problem for modern medicine. This disease is widespread throughout the world among children and adolescents. There are substantial grounds to believe that this global incidence is related to obesity and physical inactivity. There is a diverse assortment of ice-creams and frozen desserts available all around the world. Even with the development of the ice-cream industry, frozen desserts for people suffering from diabetes type I and II have not been sufficiently developed. Therefore, this study aims to select low-calorie components for use in the manufacture of sherbet ice-cream without sucrose in their composition, with a low glycemic index and with a high content of protein and vitamins.
Materials and methods. TĐž develop the technology and formulation of the product, a combination of appropriate starter cultures and their ratios were determined. The most suitable fruit mix with a low glycemic index was chosen to maintain the product with properties desirable to consumers.
Results. Combined starter cultures, consisting of CHN-22 and St-Body 1 at a ratio of 7:3 were selected experimentally. The best thixotropic properties were shown by the test samples with a titratable acidity of 60–65°Đ˘ at a fermentation temperature of 33 ±1°C. The fruit mixture for the sherbet ice-cream was made from fruits and berries recommended for people with diabetes, including cherries, blueberries and lingonberries at a ratio of 3:4:3, respectively. The part of the mixture that was inserted into the sherbet ice-cream was evaluated as 25% of the weight of the final mixture. Stevioside and syrup of Jerusalem artichoke were selected at amounts of 0.05% and 7.5% by weight of the mixture respectively. The resulting sherbet was not inferior in sweetness to the control sample with 21% sucrose. The shelf life of the low-fat fermented sherbet ice-cream without sugar was obtained according to the results of research on organoleptic, physicochemical and microbiological properties and was substantiated as 3 months at 18°ĐĄ.
Conclusions. The presented production procedure enables the manufacture of a low-fat, sugar-free product with preventive and therapeutic properties for people who suffer from diabetes and obesity. Studies were conducted on the influence of the introduced starter cultures and sweeteners on the organoleptic, physicochemical and rheological parameters of the developed low-fat frozen sherbet. Starter cultures and doses of stevioside which had a favorable effect on the indicators of the finished product were selected.
https://www.food.actapol.net/volume18/issue4/2_4_2019.pdf
sherbet ice-cream
stevioside
overrun
fermented ice-cream
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2019-12-30
18
4
373
383
article
The concept of using bacteriophages to improve the microbiological quality of minimally processed foods
MichaĹ WĂłjcicki
1
StanisĹaw BĹaĹźejak
1
Iwona Gientka
1
Katarzyna Brzezicka
1
Warsaw University of Life Sciences â SGGW, Poland
Phages were discovered relatively recently – at the turn of the 19th and 20th centuries. The idea of using bacteriophages for therapeutic purposes was promoted by d’Herelle, who conducted the first successful experiments with prokaryotic viruses. Works of contemporary scientists on phage therapy were, however, halted due to the discovery of penicillin by Alexander Fleming in 1928. Today, when many bacterial strains have developed resistance to common antibiotics offered by the pharmaceutical industry and when new, so far unknown, bacterial strains have appeared, the concept of using bacteriophages to treat bacterial infections has been revived. Considering the food sector, the search for novel solutions that would ensure the appropriate microbiological quality of minimally processed foods may bring an effective method for eradicating bacte- rial pathogens that induce food-borne infections. The employment of chemical and physical methods of food preservation often lead to the deterioration of its nutritive value and of its physical and organoleptic properties. Minimally processed foods manufactured without any drastic preservation methods can be especially at risk of developing microorganisms, including the pathogenic ones. Low-temperature production processes and cold-storage facilitate the development of psychrophilic microorganisms, while another threat is posed by the high microbiological contamination of raw materials. This work presents a biological method for the eradication of bacteria most commonly found in a food-based environment. The study concept postulated the use of bacteriophages to improve the microbiological quality of food, with special attention paid to minimally processed foods.
https://www.food.actapol.net/volume18/issue4/3_4_2019.pdf
bacteriophage
food quality
preservation of food
minimally processed foods
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2019-12-30
18
4
385
397
article
Soft white cheese ripening using bacterial protease enzyme
Baraka Abo El-Yazeed Abd El-Salam
1
Maged Said Ahmed
2
Manal Mohammad Yasser
2
Safaa Salah El-Din Taha
1
Agricultural Research Centre, Giza, Egypt
Beni-Suef University Beni-Suef Governorate, Egypt
Background. Microbial proteases are the most important enzymes in the industry, accounting for 60% of total enzyme sales in the world. The proteases of lactic acid bacteria (LAB) have received special attention because of their importance in the food and dairy industry.
Materials and methods. The crude extract and purified protease enzyme produced from an isolated bacte- rial strain identified as Lactobacillus plantarum were used in the ripening and flavor improvement of soft white cheese (Domiati-type). The effect of protease enzyme on the chemical and sensory properties of Domiati cheese during the storage period was studied.
Results. The results showed that the pH value, moisture and protein contents of all Domiati cheese treatments decreased by adding protease and increasing the storage period, whereas the soluble nitrogen, tyrosine and tryptophan and fat contents for all cheese treatments increased with protease addition as the storage period advanced compared to control. Moreover, most free fatty acids (FFA) contents were similar between the control and protease cheese treatments during the storage period, whereas free amino acid (FAA) content increased as the storage period for protease cheese treatments was increased. The predominated free fatty acids in Domiati cheese at the end of the ripening were palmitic acid, followed by oleic acid, stearic and myristic acids. Free amino acids (glutamic acid, proline, leucine, aspartic, lysine, serine and valine) were present in higher concentrations and represented more than 50% of total amino acids in all Domiati cheese samples at the end of the ripening period. The results of sensory evaluation indicated that as the ripening period progressed, the flavor characteristics gradually increased, leading to an improvement in the organoleptic properties compared with the control. The results showed that at end of the storage period, the cheese treatment (T2) with 2% crude enzyme recorded the highest flavor score.
Conclusion. It be concluded that the addition of 2% of crude protease enzyme accelerates the ripening process of Domiati cheese through 60 days without any defects.
https://www.food.actapol.net/volume18/issue4/4_4_2019.pdf
protease
Domiati cheese
ripening process
free amino acid
free fatty acid
sensory evaluation
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2019-12-30
18
4
399
411
article
Comparison of 2° and 10° standard observers used with C and D65 illuminants in measurements of colour in raw minced pork loin
Tadeusz Karamucki
1
MaĹgorzata Jakubowska
1
West Pomeranian University of Technology, Szczecin, Poland
Background. Colour measurement plays a key role in assessing the quality of pork meat. However, relatively little research has been conducted on the standard observer, one of the several factors influencing colour parameters. Therefore, in this study we examine the usefulness of 2° and 10° standard observers in combination with C and D65 illuminants for pork colour measurement, based on CIELAB and CIELCh systems.
Materials and methods. The study involved 180 samples of the longissimus muscle collected from 180 carcasses from pigs slaughtered on an industrial line, with the average carcass weighing 91.3 ±5.7 kg. Total water, total protein, total fat, and pH48 of the meat were determined. Measurements of colour (including colour changes) of the raw pork meat were carried out using CIELAB and CIELCh scales, and the following illuminant/observer combinations: C/2°, C/10°, D65/2° and D65/10°. Chromatic absorbance at 525 nm (A525p) and the relative content of Mb, MbO2 and MetMb were calculated according to the method proposed by Krzywicki (1979).
Results. Pork colour parameters (L*, a*, b*, C* and h°) and changes in these parameters (ΔL*, âa*, âb*, ΔC*, Δh°) during illumination were weak, and often statistically insignificant, correlating with total water, total protein and fat levels. Higher and statistically significant correlation coefficients were found for pH48. The 2° standard observer provided higher correlation coefficients than the 10° observer between pH48 and hue (h°), pH48 and changes in redness (Δa*), and pH48 and changes in hue (Δh°).
Conclusion. The use of a 2° standard observer compared to a 10° observer for pork meat colour measure-ments increased the effect of the relative amount of myoglobin chemical forms on hue (h°), which increases the correlation coefficients between hue (h°) and pH48. In addition, the effect is greater with a higher proportion of MetMb and a lower proportion of MbO2. When the 2° standard observer is used, higher correlation coefficients between pH48 and redness (Δa*) and between pH48 and hue (Δh°) are found in the colour change measurements. These results indicate that, in assessing the quality of raw pork meat, the 2° standard observer may be more useful for colour measurement, especially with regard to colour stability.
https://www.food.actapol.net/volume18/issue4/5_4_2019.pdf
colour
CIELAB
CIELCh
illuminant
standard observer
myoglobin
pork quality
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2019-12-30
18
4
413
425
article
Characterization of Staphylococcus aureus isolated from tilapia and utensils used in the sale of tilapia in the street markets of a semi-arid Brazilian municipality
Tayla M. A. Correia
1
Anay P. D. Oliveira
1
Isabela F. Miyasato
1
Tamires M. B. Santos
1
Francesca S. Dias
1
Federal University of SĂŁn Francisco Valley (UNIVASF), Pernambuco, Brazil
Background. The production and commercialization of tilapia (Oreochromis niloticus) is fundamentally important to the semi-arid region of northeastern Brazil. In this region, one of the main forms of commercialization occurs in street markets (fairs). A high incidence of methicillin-resistant Staphylococcus aureus (MRSA) strains was previously detected in different food-related environments in Brazil. However, limited data is available about the presence of MRSA in street markets commercializing tilapias. In this study, we identified Staphylococcus aureus from tilapia and utensils used in the commercialization of tilapia in the street markets of a semi-arid Brazilian municipality and characterized the virulence potential of the isolates by analyzing their β-lactam resistance, intercellular adhesion and enterotoxin genes.
Materials and methods. The study used samples from the 5 main markets in the city. Phenotypic tests to determine antimicrobial resistance, exopolysaccharide (EPS) production, the potential for biofilm formation and cell surface hydrophobicity were conducted on S. aureus isolates. The presence of antimicrobial resistance genes (mecA and blaZ), potential biofilm production genes (icaA and icaD) and enterotoxin (se) genes was investigated.
Results. Coagulase-positive staphylococci (CoPS) were detected in samples from all markets in discordance with the legal limits in force. Twelve isolates were confirmed to be S. aureus. Ten isolates demonstrated multidrug resistance (MDR). All isolates were able to produce EPS and form biofilms. Eight isolates exhibited strong hydrophobicity and six a high potential for biofilm formation. Twelve isolates were positive for mecA, blaZ, icaD and sed.
Conclusion. Tilapia marketed in unsuitable conditions may be a vehicle for staphylococcal food poisoning and for the dissemination of MRSA to consumers. Additionally, the ability of the isolates to produce biofilms is an alert to the presence and persistence of these virulent microorganisms on utensils used for the commercial distribution of tilapia.
https://www.food.actapol.net/volume18/issue4/6_4_2019.pdf
tilapia
MRSA
antimicrobial resistance
biofilm
enterotoxins
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2019-12-30
18
4
427
438
article
Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating
M. Abbas Ali
1
M. Azizul Islam
1
Noor Hidayu Othman
2
Ahmadilfitri Md Noor
2
M. Ibrahim
3
Rajshahi University of Engineering and Technology, Bangladesh
Sime Darby Research Sdn. Bhd. Carey Island, Selangor, Malaysia
Bangladesh Council of Scientific and Industrial Research Laboratories, Rajshahi, Bangladesh
Background. Rice bran oil (RBO) contains significant amounts of micronutrients (oryzanol, tocotrienol, tocopherol, phytosterols etc.) that impart a high resistance to thermal oxidation of the oil. The high oxidative stability of RBO can make it a preferred oil to improve the oxidative and flavor stabilities of other oils rich in PUFAs. In this study, the changes in the oxidative status and fatty acid composition in soybean oil (SO) blended with RBO under extreme thermal conditions were evaluated.
Material and methods. The blends were prepared in a volume ratio of 10:90, 20:80, 40:60, and 60:40 (RBO:SO). The changes in the oxidative parameters and fatty acid composition of the samples during heating at frying temperature (170°C) were determined using analytical and instrumental methods. Oxidative alteration was also monitored by recording FTIR spectra of oil samples.
Results. The increase in oxidative parameters (free fatty acid, color, specific extinctions, peroxide value, p-anisidine value, and thiobarbituric acid value) was greater in pure SO as compared to RBO or blend oils during heating. This indicates that the SO samples incorporated with RBO have the least degradation, while pure SO has the highest. Blending resulted in a lower level of polyunsaturated fatty acids (PUFA) with a higher level of saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA). During heating, the relative content of PUFA decreased and that of SFA increased. However, the presence of RBO in SO slowed down the oxidative deterioration of PUFA. In FTIR, the peak intensities in SO were markedly changed in comparison with blend oils during heating. The reduction in the formation of oxidative products in SO during thermal treatment increased as the concentration of the RBO in SO increased; however, the levels of the protective effect of RBO did not increase steadily with an increase in its concentration.
Conclusions. During thermal treatment, the generation of hydroperoxides, their degradation and formation of secondary oxidative products as evaluated by oxidative indices, fatty acids and IR absorbances were lower in blend oils compared to pure SO. In conclusion, RBO can significantly retard the process of lipid peroxidation in SO during heating at frying temperature.
https://www.food.actapol.net/volume18/issue4/7_4_2019.pdf
oxidative indices
thermal stability
blend oil
thermal treatment
infrared spectra
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2019-12-30
18
4
439
451
article
Substitution of semolina durum with common wheat flour in egg and eggless pasta
Dorota Teterycz
1
Aldona Sobota
1
Katarzyna KozĹowicz
1
Piotr Zarzycki
1
University of Life Sciences in Lublin, Poland
Background. The aim of the study was to determine the possibility of full or partial replacement of durum semolina with cheaper common wheat flour to obtain high-quality pasta. It also examined whether the addition of eggs could minimize qualitative changes in these products.
Material and methods. In eggless, one-egg and two-egg pasta, semolina durum was substituted with common wheat flour to a degree of between 0–100%. The study was carried out in semi-technical conditions with the use of a MAC 30S-Lab Pasta Extruder and an EAC 30-Lab Pasta Dryer. The physicochemical parameters and cooking quality of the pasta samples were tested.
Results. The results showed that the addition of the common wheat flour reduced the protein and dietary fibre content in the pasta, increased losses of dry matter during cooking, and decreased the yellowness index. However, it increased the weight increase index and shortened the cooking time. Adding eggs significantly improved the quality of the common wheat pasta.
Conclusion. On the basis of the tests carried out, it was found that the addition of common wheat flour to egg-less and one-egg pasta should not exceed 50% and 60%, respectively. It was shown that on adding two eggs, 100% of durum semolina could be replaced with common wheat flour without any significant deterioration in the quality of the product.
https://www.food.actapol.net/volume18/issue4/8_4_2019.pdf
pasta
common wheat flour
durum semolina
eggs
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2019-12-30
18
4
453
462
article
The antioxidant potential of flesh, albedo and flavedo extracts from different varieties of grapefruits
Anna Muzykiewicz
1
Joanna Zielonka-Brzezicka
1
Adam Klimowicz
1
Pomeranian Medical University in Szczecin, Poland
Background. The supplementation of antioxidants, in particular those of plant origin, may help to prevent the development of diseases caused by oxidative stress. Therefore, it is important to study plants for their antioxidant contents. Up to now, only a few reports on the antioxidant activity of different varieties and parts of grapefruit have been published. Therefore, the aim of this study was to evaluate the antioxidant potential of different parts and varieties of grapefruit. Moreover, the impact of different extraction parameters on the activity of the obtained extracts was estimated.
Materials and methods. Extracts of albedo, flavedo and flesh from three varieties of grapefruit – red, white and sweetie – were obtained using ultrasound-assisted extraction (time – 5, 10, 15 and 30 minutes; solvents – distilled water as well as 20, 40, 70 and 96% (v/v) ethanol). The samples were evaluated using the DPPH, ABTS, FRAP and Folin-Ciocalteu methods.
Results. The extracts of peel (in particular, those of albedo) showed higher antioxidant potential than the samples of flesh. In the majority of cases, the highest potential in the group of flesh and flavedo extracts was observed in the sweetie samples. The highest activity in the group of albedo samples was found in the white grapefruit extracts. Parameters such as the type of solvent and the extraction time had an impact on the antioxidant activity of the obtained extracts.
Conclusion. Grapefruit, in particular their peels, could be valuable sources of natural antioxidants. However, more detailed studies on the antioxidant properties of the studied plants are required.
https://www.food.actapol.net/volume18/issue4/9_4_2019.pdf
red grapefruit
white grapefruit
sweetie
flavedo
albedo
ultrasound-assisted extraction
eng
Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu
Acta Scientiarum Polonorum Technologia Alimentaria
16440730
2019-12-30
18
4
463
471
article
Quality assessment of experimental cookies enriched with freeze-dried black chokeberry
Sylwia Sady
1
Maria Sielicka-RóşyĹska
1
PoznaĹ University of Economics and Business, Poland
Background. The present work was designed to evaluate the influence of incorporating freeze-dried black chokeberry powder on the chemical composition, antioxidant activity and sensory properties of cookies.
Material and methods. The content of fat, water, total ash, protein and directly reducing sugars, total phenolic content (TPC), DPPH radical scavenging activity, and reducing power (FRAP) was determined in cookies containing a 5, 10 and 15% freeze-dried black chokeberry and control sample. Enriched cookies were prepared by replacing the dough with freeze-dried black chokeberry powder on a weight basis. The samples were subjected to Qualitative Descriptive Analysis and consumer hedonic test.
Results. The incorporation a growing amount of black chokeberry resulted in an increase in the water, total ash and directly reducing sugar content and to a decrease in the fat content of the cookies. TPC increased from 14.1 mg GAE per 100 g control sample to 481.1 mg GAE per 100 g cookies with 15% black chokeberry. The multiple increment in DPPH radical scavenging activity and reducing power FRAP was observed in cookies with the additive in comparison to the control sample, which was due to the high antioxidant capacity of black chokeberry. The addition of black chokeberry influenced the sensory profile of cookies, resulting in their darkening, in turn strengthening the intensity of sour taste, chokeberry flavour and astringency and at the same time decreasing the intensity of sweet aroma, sweet taste and crumbliness of the cookies. The sample with 10% of black chokeberry showed a balanced sensory profile with high consumer liking.
Conclusion. The consumer acceptance and high antioxidant activity of experimental cookies suggest that freeze-dried black chokeberry could be considered as a nutritive additive to cookies and other bakery products.
https://www.food.actapol.net/volume18/issue4/10_4_2019.pdf
black chokeberry
freeze-drying
antioxidant activity
sensory quality
consumer acceptance
cookies