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Macharáčková B, Saláková A, Bogdanovičová K, Haruštiaková D, Kameník J. Changes in the concentrations of selected mineral elements in pork meat after sous-vide cooking. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2020.103752] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Saláková A, Kalhotka L, Jůzl M, Burdová E, Růžičková G, Pšeničková Z, Obr T. Evaluation of selected parameters of edam type cheese packed under foil with natural antimicrobial agents. Potr S J F Sci 2019. [DOI: 10.5219/1110] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to evaluate the properties of essential oils packed in foils derived from different plant sources used in Edam type cheese on selected parameters (total viable count of microorganism, coliform bacteria, micromycetes, sensory parameters and instrumental colour). Essential oils have antibacterial and antifungal activities against microorganisms. However, the concentration of these substances applied in cheeses should be considered carefully because of their possible negative influences on sensory parameters. Mixture of the essential oils (clove/cinnamon/thymol in a 1:2:1 ratio), three concentrations (3.9 %, 6.6 %, 9.0 %), respectively mixture of the essential oils (eugenol/thymol/cinnamon in a 1:1:1 ratio), three concentrations (0.10 %, 0.19 %, 0.24 % as a 5% solution in limonene in a dry coating) were used. Samples wrapped in polystyrene dishes were stored in the refrigerator at 3 - 6 °C. Analyses were made after 48 h, 168 h (144 h), 216 h (240 h) respectively. Taste is the most affected by presence of essential oils. The effectiveness of the film with the mixture A seems to be more effective in eliminating microorganisms. Negative sensory changes were observed at higher concentration. Based on the results, the tested foils seem to be promising materials suitable for packaging of cheese.
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Jůzl M, Saláková A, Müllerová M, Kozohorská K. Evaluation of selected quality parameters of reduced salt frankfurters. Potr S J F Sci 2018. [DOI: 10.5219/908] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Higher salt content in foods brings health risks associated with hypertension and leads to an increased risk of strokes and fatal vascular diseases. For this study, a frankfurter was chosen as a frequently consumed meat product. In repetitions, four groups of products were produced with different salt contents (2.0% and 1.4%) and the kind of meat used (CPF - Control Pork Frankfurters, RPF - Reduced salt Pork Frankfurters, CBF - Control Beef Frankfurters, RBF - Reduced salt Beef Frankfurters). Basic chemical parameters (dry matter, fat and salt content), colour parameters (CIE L*, a* and b*) and basic sensory analysis were performed before (UT - untreated) and after heat treatment (HT - heat treated). The lower salt content and the type of meat used have a significant effect (p ˂0.05) on the colour of the products. In almost all parameters frankfurters with pork meat scored better than frankfurters with beef meat. The lower salt content and the type of meat used proved to have affected the colour of the products. After heat treatment there were found statistical significant differences in saltiness between control and salt reduced group (UT, p = 0.0098; HT p = 0.0001). Sensory results were better with pork and higher salt. A more key role than salt content in frankfurters is played by the type of meat. Debrecener´s frankfurter was selected for this study, and its formula can serve as a good example for the manufacturers that there is no need to worry about one third salt mixture reduction in the recipe on frankfurters sensory analysis.
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Hulánková R, Kameník J, Saláková A, Závodský D, Borilova G. The effect of dry aging on instrumental, chemical and microbiological parameters of organic beef loin muscle. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.11.014] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Kameník J, Saláková A, Hulánková R, Dušková M, Borilová G, Šedo O, Staruch L. Selected characteristics of dry fermented sausages prepared with quick-dry-slice (QDS process) technology and their comparison with traditional products. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13314] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Josef Kameník
- Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology; University of Veterinary and Pharmaceutical Sciences Brno; Palackeho tr. 1946/1, 61242 Brno Czech Republic
| | - Alena Saláková
- Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology; University of Veterinary and Pharmaceutical Sciences Brno; Palackeho tr. 1946/1, 61242 Brno Czech Republic
| | - Radka Hulánková
- Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology; University of Veterinary and Pharmaceutical Sciences Brno; Palackeho tr. 1946/1, 61242 Brno Czech Republic
- CEITEC-Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno; Palackeho tr. 1946/1, 61242 Brno Czech Republic
| | - Marta Dušková
- Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology; University of Veterinary and Pharmaceutical Sciences Brno; Palackeho tr. 1946/1, 61242 Brno Czech Republic
| | - Gabriela Borilová
- Department of Meat Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology; University of Veterinary and Pharmaceutical Sciences Brno; Palackeho tr. 1946/1, 61242 Brno Czech Republic
- CEITEC-Central European Institute of Technology, University of Veterinary and Pharmaceutical Sciences Brno; Palackeho tr. 1946/1, 61242 Brno Czech Republic
| | - Ondrej Šedo
- Research Group Proteomics, CEITEC Central European Institute of Technology; Masaryk University; Kamenice 5, CZ-62500 Brno Czech Republic
- National Centre for Biomolecular Research, Faculty of Science; Masaryk University; Kamenice 5, CZ-62500 Brno Czech Republic
| | - Ladislav Staruch
- Department of Food Science and Technology, Faculty of Chemical and Food Technology; Institute of Biotechnology and Food Science, Slovak University of Technology in Bratislava; Radlinskeho 9, 81237 Bratislava Slovakia
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Luňáková L, Pospiech M, Tremlová B, Saláková A, Javůrková Z, Kameník J. Evaluation of fat grains in gothaj sausage using image analysis. Potr S J F Sci 2016. [DOI: 10.5219/613] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Fat is an irreplacable ingredient in the production of sausages and it determines the appearance of the resulting cut to a significant extent. When shopping, consumers choose a traditional product mostly according to its appearance, based onwhat they are used to. Chemical analysis is capable to determine the total fat content in the product, but it cannot accurately describe the shape and size of fat grains which the consumer observes when looking at the product. The size of fat grains considered acceptable by consumers can be determined using sensory analysis or image analysis. In recent years, image analysis has become widely used when examining meat and meat products. Compared to the human eye, image analysis using a computer system is highly effective, since a correctly adjusted computer program is able to evaluate results with lower error rate. The most commonly monitored parameter in meat products is the aforementioned fat. The fat is located in the cut surface of the product in the form of dispersed particles which can be fairly reliably identified based on color differences in the individual parts of the product matrix. The size of the fat grains depends on the input raw material used as well as on the production technology. The present article describes the application of image analysis when evaluating fat grains in the appearance of cut of the Gothaj sausage whose sensory requirements are set by Czech legislation, namely by Decree No. 326/2001 Coll., as amended. The paper evaluates the size of fat mosaic grains in Gothaj sausages from different manufacturers. Fat grains were divided into ten size classes according to various size limits; specifically, 0.25, 0.5, 0.75, 1.0, 1.5, 2.0, 2.5, 5.0, 8.0 and over 8 mm. The upper limit of up to 8 mm in diameter was chosen based on the limit for the size of individual fat grains set by the legislation. This upper limit was not exceeded by any of the products. On the other side the mosaic had the hightest representation of 0.25 mm fat grains.
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Kameník J, Saláková A, Hulánková R, Borilova G. The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.04.010] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Dušková M, Kameník J, Šedo O, Zdráhal Z, Saláková A, Karpíšková R, Lačanin I. Survival and growth of lactic acid bacteria in hot smoked dry sausages (non-fermented salami) with and without sensory deviations. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.10.030] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Kameník J, Saláková A, Pavlík Z, Bořilová G, Hulanková R, Steinhauserová I. Vacuum skin packaging and its effect on selected properties of beef and pork meat. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2233-9] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Svoboda M, Fajt Z, Banoch T, Saláková A, Drábek J. The effects of soybean selenium proteinate on tissue selenium and meat quality traits in finishing pigs. Pol J Vet Sci 2011; 14:147-8. [PMID: 21528727 DOI: 10.2478/v10181-011-0023-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
The purpose of the present study was to evaluate the effects of soybean selenium proteinate on Se tissue retention and meat quality in pigs. In group A (n = 11) the mixtures were supplemented with soybean selenium proteinate, in group B (n = 11) with sodium selenite and in group C (n = 11) with Se-enriched yeast (0.3 mg Se per kg in all groups). The use of soybean selenium proteinate resulted in lower retention of Se in tissues (liver, heart, muscle) compared to Se-enriched yeast. Selenium concentrations in tissues achieved by soybean selenium proteinate and sodium selenite were comparable. No differences in serum Se, serum GSH-Px and meat quality traits were found among the groups.
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Affiliation(s)
- M Svoboda
- Swine Clinic, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1/3 612 42 Brno, Czech Republic.
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Svoboda M, Saláková A, Fajt Z, Ficek R, Buchtová H, Drábek J. Selenium from Se-enriched lactic acid bacteria as a new Se source for growing-finishing pigs. Pol J Vet Sci 2009; 12:355-361. [PMID: 19886257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
The goal of the trial was to determine the efficacy of Se from Se-enriched lactic acid bacteria in accumulation of Se in the muscle tissue and to evaluate its effect on meat quality in finisher pigs. In group I (n = 12) the feed was supplemented with inorganic sodium selenite, in group II (n = 12) with Se from Se-lactic acid bacteria, in group III (n = 12) with Se from Se-enriched yeast and pigs in group IV (n = 11) were fed non-supplemented basal diet. The experimental feed mixtures were supplemented with 0.3 mg Se per kg and were fed for a period of 3 month before slaughter. The use of Se from Se-enriched lactic acid bacteria resulted in comparable accumulation of Se in the muscle tissue as with sodium selenite, and in lower accumulation in comparison with Se from Se-enriched yeast. We did not find any differences in parameters of meat quality among experimental groups. It is concluded that Se from Se-enriched lactic acid bacteria has a comparable accumulation in the muscle tissue as sodium selenite and it does not negatively influence the meat quality.
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Affiliation(s)
- M Svoboda
- Swine Clinic, University of Veterinary and Pharmaceutical Sciences Brno, Palackého 1/3 612 42 Brno, Czech Republic.
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Válková V, Saláková A, Buchtová H, Tremlová B. Chemical, instrumental and sensory characteristics of cooked pork ham. Meat Sci 2007; 77:608-15. [DOI: 10.1016/j.meatsci.2007.05.013] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2006] [Revised: 05/14/2007] [Accepted: 05/21/2007] [Indexed: 11/30/2022]
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