Results of meat product influence on the serum lipid profile of hyperlipidemic rats are presented. Meat product for specialized nutrition content porcine aortas and hearts in ratio 1:3. Thirty male Wistar rats (380 ±20 g) aged approximately 1 year were kept in conventional standard conditions; water and feed were available ad libitum. Animals were randomly divided in 3 groups: group 1 – negative control (n=10); group 2 – positive control (n=10) and group 3 – experimental animals (n=10). Animals in group 2 and 3 were modeled an alimentary hyperlipidemia by adding cholesterol, fat and vitamin D2 into diet. After modeling, rats in group 2 were fed with standard chow, in group 3 – meat product (8g/kg b.w.) with standard chow. On the 42 day serum lipid profile was investigated and immunoassay was carried out. It was found that the developed meat product given to the hyperlipidemic rats led to a decrease in the concentration of cholesterol, triglycerides and atherogenic fractions of lipoproteins by 31.8% (p <0.05), 28.2% and 2.4 times (p <0.05), respectively. Estimation of the concentration changes in apolipoproteins, forming lipoprotein particles, allowed to indirectly determining the main lipoprotein reduction that contributed to the total decrease in the atherogenic index of serum, which reached 41.3% (p <0.05). Previous proteomic study revealed the presence of a number of specific proteins and peptides in tissues of porcine aortas and heart. The hypothesis that tissue-specific proteins could decomposed into active peptides with antiatherogenic action is considered.
{"title":"Hypolipidemic action of the meat product: in vivo study","authors":"I. Chernukha, L. Fedulova, E. Kotenkova","doi":"10.5219/959","DOIUrl":"https://doi.org/10.5219/959","url":null,"abstract":"Results of meat product influence on the serum lipid profile of hyperlipidemic rats are presented. Meat product for specialized nutrition content porcine aortas and hearts in ratio 1:3. Thirty male Wistar rats (380 ±20 g) aged approximately 1 year were kept in conventional standard conditions; water and feed were available ad libitum. Animals were randomly divided in 3 groups: group 1 – negative control (n=10); group 2 – positive control (n=10) and group 3 – experimental animals (n=10). Animals in group 2 and 3 were modeled an alimentary hyperlipidemia by adding cholesterol, fat and vitamin D2 into diet. After modeling, rats in group 2 were fed with standard chow, in group 3 – meat product (8g/kg b.w.) with standard chow. On the 42 day serum lipid profile was investigated and immunoassay was carried out. It was found that the developed meat product given to the hyperlipidemic rats led to a decrease in the concentration of cholesterol, triglycerides and atherogenic fractions of lipoproteins by 31.8% (p <0.05), 28.2% and 2.4 times (p <0.05), respectively. Estimation of the concentration changes in apolipoproteins, forming lipoprotein particles, allowed to indirectly determining the main lipoprotein reduction that contributed to the total decrease in the atherogenic index of serum, which reached 41.3% (p <0.05). Previous proteomic study revealed the presence of a number of specific proteins and peptides in tissues of porcine aortas and heart. The hypothesis that tissue-specific proteins could decomposed into active peptides with antiatherogenic action is considered.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"58 4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86364622","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Durian (Durio zibethinus Murr.) is one of the most popular seasonal fruits in South East Asia, mainly Thailand, Indonesia, Malaysia and the Philippines. After consuming of the fruit pulp, the abundant durian seeds are usually disposed. However, they can be eaten after being boiled, roasted, baked, fried or cooked. Unfortunately, there is no sufficient information on the innovative utilizations of the durian seeds as raw materials in the preparation of modern foods. This study aims to characterize the functional and thermal properties of native and fermented durian seed flour obtained from submerged fermentation of durian seed chips using Lactobacillus plantarum, so that this information can be used as the basis in the development of functional foods. The effect of solid consistency (5 – 25% w/v), inoculum size (2.5 – 15% w/v) and time (0 – 40 h) on the swelling power, water solubility, water absorption capacity, oil absorption capacity, carbonyl and carboxyl content, degree of substitution and gelatinization temperature of the flour were investigated. Fermentation was found to alter all of the functional and thermal properties of durian seed flour. Although fermentation increased the gelatinization temperature and oil absorption capacity of durian seed flour, their value were still lower than that of wheat flour. Based on the carboxyl group content and degree of substitution, the fermented durian seed flour obtained from fermentation of durian seed chips at 15% w/v solid consistency and 5% v/v inoculums size for 24 h is safe for consumption. Fermented durian seed flour exhibits similar functional properties to that of wheat flour and offers its superiority and high potential applications in the food industry over wheat flour due to its high fiber content (8.50 ±0.26%), but low fat content (0.63 ±0.03%). However, rigorous research should be conducted to ensure the acceptability and practical implementation of fermented durian seed flour as raw material for the manufacture of bread, cookies, cake and noodle.
{"title":"Functional and thermal properties of flour obtained from submerged fermentation of durian (Durio zibethinus Murr.) Seed chips using Lactobacillus plantarum","authors":"A. C. Kumoro, J. P. Hidayat","doi":"10.5219/965","DOIUrl":"https://doi.org/10.5219/965","url":null,"abstract":"Durian (Durio zibethinus Murr.) is one of the most popular seasonal fruits in South East Asia, mainly Thailand, Indonesia, Malaysia and the Philippines. After consuming of the fruit pulp, the abundant durian seeds are usually disposed. However, they can be eaten after being boiled, roasted, baked, fried or cooked. Unfortunately, there is no sufficient information on the innovative utilizations of the durian seeds as raw materials in the preparation of modern foods. This study aims to characterize the functional and thermal properties of native and fermented durian seed flour obtained from submerged fermentation of durian seed chips using Lactobacillus plantarum, so that this information can be used as the basis in the development of functional foods. The effect of solid consistency (5 – 25% w/v), inoculum size (2.5 – 15% w/v) and time (0 – 40 h) on the swelling power, water solubility, water absorption capacity, oil absorption capacity, carbonyl and carboxyl content, degree of substitution and gelatinization temperature of the flour were investigated. Fermentation was found to alter all of the functional and thermal properties of durian seed flour. Although fermentation increased the gelatinization temperature and oil absorption capacity of durian seed flour, their value were still lower than that of wheat flour. Based on the carboxyl group content and degree of substitution, the fermented durian seed flour obtained from fermentation of durian seed chips at 15% w/v solid consistency and 5% v/v inoculums size for 24 h is safe for consumption. Fermented durian seed flour exhibits similar functional properties to that of wheat flour and offers its superiority and high potential applications in the food industry over wheat flour due to its high fiber content (8.50 ±0.26%), but low fat content (0.63 ±0.03%). However, rigorous research should be conducted to ensure the acceptability and practical implementation of fermented durian seed flour as raw material for the manufacture of bread, cookies, cake and noodle.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84483381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ajowan ( Trachyspermum ammi ) has been considered as an important medicinal plant because it contains many alkaloids such as Thymol. In vitro culture of Ajowan provides new tissue sources such as callus, cell suspension and seedlings to produce secondary metabolites. The present study describes callus production optimization procedures experiment that was a factorial experiment based on completely randomized design at three levels with four explants (root, shoot, leaf and cotyledon) on Murashige and Skoog (MS) medium supplemented with different concentrations of BAP (0.25, 0.5 and 1 mg.L -1 ) and 2,4-D (2, 4 and 8 mg.L -1 ). Comparison of means showed that the maximum callus production was obtained from shoot explants, the cotyledon and leaf explants were in the second orders. In overall, 0.25 mg.L -1 BAP with 2 mg.L -1 2,4-D concentrations proved to be optimal for the production of maximum callus and also were more effect on callus weight, callus volume and callus color. The best explant based on callus weight was cotyledon explant and for callus volume was shoot explant. The result were shown that the effective hormone combination and explant was 2 mg.L -1 2,4-D with 0.25 mg.L -1 BAP concentrations were more effect on callus induction and shoot explant, respectively. Normal 0 false false false EN-US X-NONE AR-SA
{"title":"The effect of explant, BAP and 2,4-D on callus induction of Trachyspermum ammi","authors":"B. Fazeli-Nasab","doi":"10.5219/953","DOIUrl":"https://doi.org/10.5219/953","url":null,"abstract":"Ajowan ( Trachyspermum ammi ) has been considered as an important medicinal plant because it contains many alkaloids such as Thymol. In vitro culture of Ajowan provides new tissue sources such as callus, cell suspension and seedlings to produce secondary metabolites. The present study describes callus production optimization procedures experiment that was a factorial experiment based on completely randomized design at three levels with four explants (root, shoot, leaf and cotyledon) on Murashige and Skoog (MS) medium supplemented with different concentrations of BAP (0.25, 0.5 and 1 mg.L -1 ) and 2,4-D (2, 4 and 8 mg.L -1 ). Comparison of means showed that the maximum callus production was obtained from shoot explants, the cotyledon and leaf explants were in the second orders. In overall, 0.25 mg.L -1 BAP with 2 mg.L -1 2,4-D concentrations proved to be optimal for the production of maximum callus and also were more effect on callus weight, callus volume and callus color. The best explant based on callus weight was cotyledon explant and for callus volume was shoot explant. The result were shown that the effective hormone combination and explant was 2 mg.L -1 2,4-D with 0.25 mg.L -1 BAP concentrations were more effect on callus induction and shoot explant, respectively. Normal 0 false false false EN-US X-NONE AR-SA","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88862281","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The study focused on the examination of laboratory prepared yoghurts which were fermented with selected starter cultures from commercially sold yoghurt. The starter cultures were molecularly identified (16s rRNA) as Enterococcus lactis, Lactobacillus plantarum, Lactobacillus pentosus, Pediococcuspentosaceus and Enterococcus durans. The isolates were examined for bile tolerance as an indicator of their ability to survive in the gut. The starter cultures were used to produce different yoghurts in the following order: Enterococcus lactis produced yoghurt, L. plantarum and L. pentosus produced yoghurt, Pediococcuspentosaceus produced yoghurt, E. durans produced yoghurt and yoghurt produced with all starter cultures. All yoghurts were examined for nutritional quality (vitamin A, B12 and C content, soluble and casein bound magnesium and calcium and proximate nutrient composition). At p ≤0.05, there was statistical significant difference in the nutritional content with P. pentosaceus contained yoghurt, E. durans contained yoghurt and yoghurt produced with a combination of all isolates recording the highest nutritional values and the lowest was observed with the control. Safety tests such as haematology and histology were carried out on wistar rats. After 7 days of feeding the rats in groups with the different yoghurts and a control without yoghurt, there were marked improvements in the red blood cell counts, white blood cell counts but no significant difference in the differentials at p ≤0.05. The isolates were also observed to have no disruptive effect on the morphology and structure of the small intestine. Overall, the use of these lactic acid bacteria strains showed immense benefits in their use as starter cultures and the study demonstrated safety of the final products for consumption.
{"title":"Assessment of the functional quality and safety of yoghurts produced with starter cultures obtained from selected commercially sold yoghurts","authors":"Oluwadunsin Oyetunji, Ke Adebisi","doi":"10.5219/952","DOIUrl":"https://doi.org/10.5219/952","url":null,"abstract":"The study focused on the examination of laboratory prepared yoghurts which were fermented with selected starter cultures from commercially sold yoghurt. The starter cultures were molecularly identified (16s rRNA) as Enterococcus lactis, Lactobacillus plantarum, Lactobacillus pentosus, Pediococcuspentosaceus and Enterococcus durans. The isolates were examined for bile tolerance as an indicator of their ability to survive in the gut. The starter cultures were used to produce different yoghurts in the following order: Enterococcus lactis produced yoghurt, L. plantarum and L. pentosus produced yoghurt, Pediococcuspentosaceus produced yoghurt, E. durans produced yoghurt and yoghurt produced with all starter cultures. All yoghurts were examined for nutritional quality (vitamin A, B12 and C content, soluble and casein bound magnesium and calcium and proximate nutrient composition). At p ≤0.05, there was statistical significant difference in the nutritional content with P. pentosaceus contained yoghurt, E. durans contained yoghurt and yoghurt produced with a combination of all isolates recording the highest nutritional values and the lowest was observed with the control. Safety tests such as haematology and histology were carried out on wistar rats. After 7 days of feeding the rats in groups with the different yoghurts and a control without yoghurt, there were marked improvements in the red blood cell counts, white blood cell counts but no significant difference in the differentials at p ≤0.05. The isolates were also observed to have no disruptive effect on the morphology and structure of the small intestine. Overall, the use of these lactic acid bacteria strains showed immense benefits in their use as starter cultures and the study demonstrated safety of the final products for consumption.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"59 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"90829595","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The relationship between dynamic viscosity and sugar content of the must is important indicator during the ripening of the vine grapes. For the experiment were selected and used only grape vine varieties. The grape vine varieties are divided into blue and white. The varieties of Blaufrankisch, Blauer Portugieser, and Cabernet Moravia were used in the blue varieties. Representatives of the white varieties were used Pinot Blanc, Pinot Gris, and Sauvignon. Country of origin was the Czech Republic, wine region Moravia (sub-region Slovacko). The grapes were collected and analyzed four times week after week during their ripening period. After grapes harvesting the individual berries were cut out of grape using the scalpel. These berries were then weighed and then the must was squeezed using a mechanical presser. Weight of berries, dynamic viscosity (in shear strain rate 100 s -1 ), sugar content, and density of must were measured and evaluated. From the values of berries weight it can be observed the variations in weight depending especially on the weather change - the water content in the berries. The observed sugar content did not change a lot during maturity, which can be explained by a more mature phase of the grapes. The results of viscosity and sugar content (for all varieties) demonstrate the viscosity dependence on the sugar content of must - with increasing viscosity of the must the sugar content of the must increase and conversely. The knowledge of the physico-mechanical properties os wine must is very important for for technocologists, producers, but also wine consumers.
甜酒的动态粘度与含糖量的关系是葡萄成熟过程中的重要指标。本试验只选用葡萄藤品种。葡萄品种分为蓝色和白色。蓝葡萄品种包括蓝葡萄、葡萄牙葡萄和摩拉维亚赤霞珠。白葡萄酒的代表品种是白比诺、灰比诺和苏维翁。原产国为捷克共和国，葡萄酒产区为摩拉维亚(斯洛伐克分地区)。在葡萄成熟期，每周收集和分析四次。葡萄收获后，用手术刀将单个的浆果从葡萄中切割出来。这些浆果被称重，然后用机械压榨机压榨。测量和评价了浆果的重量、动态粘度(剪切应变率为100 s -1)、糖含量和密度。从浆果的重量值可以观察到重量的变化，特别是取决于天气的变化-浆果中的水分含量。观察到的含糖量在成熟期间变化不大，这可以解释为葡萄处于更成熟的阶段。粘度和含糖量(所有品种)的结果表明，粘度依赖于甜酒的含糖量——随着甜酒粘度的增加，甜酒的含糖量也增加，反之亦然。了解葡萄酒的物理机械特性对技术人员、生产商和葡萄酒消费者都非常重要。
{"title":"Relationship between viscosity and sugar content of must during ripening period of grapes","authors":"V. Kumbár, L. Lampíř, Sylvie Ondrušíková","doi":"10.5219/964","DOIUrl":"https://doi.org/10.5219/964","url":null,"abstract":"The relationship between dynamic viscosity and sugar content of the must is important indicator during the ripening of the vine grapes. For the experiment were selected and used only grape vine varieties. The grape vine varieties are divided into blue and white. The varieties of Blaufrankisch, Blauer Portugieser, and Cabernet Moravia were used in the blue varieties. Representatives of the white varieties were used Pinot Blanc, Pinot Gris, and Sauvignon. Country of origin was the Czech Republic, wine region Moravia (sub-region Slovacko). The grapes were collected and analyzed four times week after week during their ripening period. After grapes harvesting the individual berries were cut out of grape using the scalpel. These berries were then weighed and then the must was squeezed using a mechanical presser. Weight of berries, dynamic viscosity (in shear strain rate 100 s -1 ), sugar content, and density of must were measured and evaluated. From the values of berries weight it can be observed the variations in weight depending especially on the weather change - the water content in the berries. The observed sugar content did not change a lot during maturity, which can be explained by a more mature phase of the grapes. The results of viscosity and sugar content (for all varieties) demonstrate the viscosity dependence on the sugar content of must - with increasing viscosity of the must the sugar content of the must increase and conversely. The knowledge of the physico-mechanical properties os wine must is very important for for technocologists, producers, but also wine consumers.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72692006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
D. Kozelová, D. Országhová, E. Matějková, M. Fikselová, E. Horská, Dominika Ďurdíková, R. Matysik-Pejas
Consumers' buying behavior and preferences are affected by many factors such as the product quality, price, labeling and country of origin. The objective of this paper was to examine the opinions of the Slovak consumers about the purchase and consumption of eggs and identify their preferences at egg purchase. The input data were obtained using a questionnaire survey. The method of descriptive statistics and selected methods of measuring dependence or associations were used. The existence of statistically significant relationships was verified by the Pearson chi-square test or by the Fisher's exact test. The statistical proof of relationships was evaluated based on the significance of the test characteristic (p-value). The existence of dependence between the most important factor affecting purchasing of eggs - a price of eggs, and the age of the respondent - was confirmed. Further, the relationship between the preferred place of buying eggs and the classification criterion was also proved, i.e. whether a respondent is a breeder of the egg type of hens or not. The relationship between the preferred place of buying eggs and the gender of a respondent was confirmed as well. There was determined the dependence on the gender of a respondent in the question related to eggs consumption.
{"title":"Eggs and their consumption affected by the different Factors of purchase","authors":"D. Kozelová, D. Országhová, E. Matějková, M. Fikselová, E. Horská, Dominika Ďurdíková, R. Matysik-Pejas","doi":"10.5219/944","DOIUrl":"https://doi.org/10.5219/944","url":null,"abstract":"Consumers' buying behavior and preferences are affected by many factors such as the product quality, price, labeling and country of origin. The objective of this paper was to examine the opinions of the Slovak consumers about the purchase and consumption of eggs and identify their preferences at egg purchase. The input data were obtained using a questionnaire survey. The method of descriptive statistics and selected methods of measuring dependence or associations were used. The existence of statistically significant relationships was verified by the Pearson chi-square test or by the Fisher's exact test. The statistical proof of relationships was evaluated based on the significance of the test characteristic (p-value). The existence of dependence between the most important factor affecting purchasing of eggs - a price of eggs, and the age of the respondent - was confirmed. Further, the relationship between the preferred place of buying eggs and the classification criterion was also proved, i.e. whether a respondent is a breeder of the egg type of hens or not. The relationship between the preferred place of buying eggs and the gender of a respondent was confirmed as well. There was determined the dependence on the gender of a respondent in the question related to eggs consumption.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72836144","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Dodo Tavdidishvili, Tsira Khutsidze, David Tsagareishvili
The use of a rabbit meat is a perspective and accessible way of solving the problem of the shortage of domestic meat products in Georgia. Nowadays, there are sufficient on rabbit breeding in the country, but no data are available on the quality and technological properties of rabbit meat. Therefore, of scientific and practical interest is to study the quality indicators, safety, chemical composition and biological value of meat of different breeds of rabbits. The modern, standard, commonly accepted methods of the research have been used in performing this work, which are suitable for accomplishing the set tasks. Statistical processing of the results obtained and the evaluation of the reliability of the obtained data were carried out by the mathematical statistics methods using the Windows IBM SPSS Statistics software program. Based on the study of microbiological indicators of rabbit meat, it has been demonstrated that the number of mesophylic-aerobic and facultative anaerobic microorganisms does not exceed the values established by the sanitary standards and rules, no bacteria of intestinal bacillus and pathogenic microorganisms were detected, including salmonella, which is also is in compliance with the biological and hygienic safety requirements and standards. The safety of rabbit meat is also indicated by a study of its toxicity. It has been established that the breeds of rabbit bred in the country are distinguished by a high meat productivity, high protein and moderate fat contents and low caloric capacity. The biological value of rabbit meat has been determined: it is distinguished by the number of all essential amino acids and the protein-quality index, it does not have limited amino acids, and all essential amino acids scores, especially of lysine, tryptophan and leucine, exceed the "ideal protein" score. The level of satisfaction of human daily needs is also high with amino acids. The resulting data point to the high quality and biological value of the meat of rabbits bred in Georgia, and made it reasonable to use as raw material for domestic high-quality meat production.
兔肉的使用是解决格鲁吉亚国内肉制品短缺问题的一种前景广阔、可行的方法。目前，国内对兔肉养殖有充分的了解，但对兔肉的质量和技术特性尚无资料。因此，研究不同品种家兔肉的质量指标、安全性、化学成分和生物学价值具有科学和实用意义。在进行这项工作时，采用了现代的、标准的、普遍接受的研究方法，这些方法适合完成既定的任务。利用Windows IBM SPSS统计软件程序，采用数理统计方法对所得结果进行统计处理，并对所得数据的可靠性进行评价。通过对兔肉微生物学指标的研究表明，兔肉中食源性好氧微生物和兼性厌氧微生物的数量不超过卫生标准和规程规定的数值，未检出包括沙门氏菌在内的肠道芽孢杆菌和致病微生物，也符合生物卫生安全要求和标准。兔肉的毒性研究也表明了兔肉的安全性。已经确定，在该国饲养的兔子品种的特点是肉产量高，蛋白质含量高，脂肪含量适中，热量能力低。确定了兔肉的生物学价值:以所有必需氨基酸的数量和蛋白质品质指数来区分，没有氨基酸限制，所有必需氨基酸得分，特别是赖氨酸、色氨酸和亮氨酸，都超过了“理想蛋白质”得分。氨基酸对人类日常需求的满足程度也很高。由此得出的数据表明，格鲁吉亚饲养的家兔肉具有较高的品质和生物学价值，可以作为国内优质肉类生产的原料。
{"title":"A study of the quality and biological value of meat of different breeds of rabbit bred in Georgia","authors":"Dodo Tavdidishvili, Tsira Khutsidze, David Tsagareishvili","doi":"10.5219/934","DOIUrl":"https://doi.org/10.5219/934","url":null,"abstract":"The use of a rabbit meat is a perspective and accessible way of solving the problem of the shortage of domestic meat products in Georgia. Nowadays, there are sufficient on rabbit breeding in the country, but no data are available on the quality and technological properties of rabbit meat. Therefore, of scientific and practical interest is to study the quality indicators, safety, chemical composition and biological value of meat of different breeds of rabbits. The modern, standard, commonly accepted methods of the research have been used in performing this work, which are suitable for accomplishing the set tasks. Statistical processing of the results obtained and the evaluation of the reliability of the obtained data were carried out by the mathematical statistics methods using the Windows IBM SPSS Statistics software program. Based on the study of microbiological indicators of rabbit meat, it has been demonstrated that the number of mesophylic-aerobic and facultative anaerobic microorganisms does not exceed the values established by the sanitary standards and rules, no bacteria of intestinal bacillus and pathogenic microorganisms were detected, including salmonella, which is also is in compliance with the biological and hygienic safety requirements and standards. The safety of rabbit meat is also indicated by a study of its toxicity. It has been established that the breeds of rabbit bred in the country are distinguished by a high meat productivity, high protein and moderate fat contents and low caloric capacity. The biological value of rabbit meat has been determined: it is distinguished by the number of all essential amino acids and the protein-quality index, it does not have limited amino acids, and all essential amino acids scores, especially of lysine, tryptophan and leucine, exceed the \"ideal protein\" score. The level of satisfaction of human daily needs is also high with amino acids. The resulting data point to the high quality and biological value of the meat of rabbits bred in Georgia, and made it reasonable to use as raw material for domestic high-quality meat production.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89372860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Sylvie Ondrušíková, Š. Nedomová, R. Pytel, O. Cwikova, V. Kumbár
The aim of this research was to monitor selected quality parameters of Japanese quails ( Coturnix coturnix japonica ) - the loss of egg weight, changing yolk and white index, Haugh units, egg yolks color. Quail eggs were stored for 0, 1, 2, 4, 6 and 8 weeks at 4 °C. The weight of the quail eggs ranged from 11.67 to 12.27 g. The ratio of the shell range 7.60 to 8.16 % (resp. 0.89 - 0.96 g), ratio of egg white from 59.33 to 62.10 % (resp. 6.31 - 6.66 g) and a ratio yolk of 30.13 - 32.88 % (resp. 3.68 - 3.91 g). The lost of egg weight ranged from 0.47 to 2.93 % during the quail eggs storage, corresponding to a weight loss of 0.26 - 0.58 g of the total weight of the eggs. The average values of the yolk index ranged from 42.67 - 48.53 % and the average values of the quail egg white index ranged from 6.77 to 11.35 %. The average Haugh units were set between 56.93 and 73.72. The color of quail egg yolk was determined using the La Roche scale with the most frequent value 3. During the quail eggs storage, a statistically significant difference was found with most of the quality traits observed.
{"title":"Effect of different storage times on Japanese quail egg quality characteristics","authors":"Sylvie Ondrušíková, Š. Nedomová, R. Pytel, O. Cwikova, V. Kumbár","doi":"10.5219/949","DOIUrl":"https://doi.org/10.5219/949","url":null,"abstract":"The aim of this research was to monitor selected quality parameters of Japanese quails ( Coturnix coturnix japonica ) - the loss of egg weight, changing yolk and white index, Haugh units, egg yolks color. Quail eggs were stored for 0, 1, 2, 4, 6 and 8 weeks at 4 °C. The weight of the quail eggs ranged from 11.67 to 12.27 g. The ratio of the shell range 7.60 to 8.16 % (resp. 0.89 - 0.96 g), ratio of egg white from 59.33 to 62.10 % (resp. 6.31 - 6.66 g) and a ratio yolk of 30.13 - 32.88 % (resp. 3.68 - 3.91 g). The lost of egg weight ranged from 0.47 to 2.93 % during the quail eggs storage, corresponding to a weight loss of 0.26 - 0.58 g of the total weight of the eggs. The average values of the yolk index ranged from 42.67 - 48.53 % and the average values of the quail egg white index ranged from 6.77 to 11.35 %. The average Haugh units were set between 56.93 and 73.72. The color of quail egg yolk was determined using the La Roche scale with the most frequent value 3. During the quail eggs storage, a statistically significant difference was found with most of the quality traits observed.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"52 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86811214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
O. Grygorieva, S. Klymenko, A. Ilinska, J. Brindza
The aim of this study was to determine morphometric parameters of fruits within some genotypes of Elaeagnus multiflora Thunb., which are growing in the Forest-Steppe of Ukraine in M.M. Gryshko National Botanical Garden of NAS of Ukraine (NBG). Their morphometric parameters were following: fruit weight from 0.32 to 1.89 g, fruit length from 7.60 to 19.54 mm, fruit diameter from 4.39 to 10.32 mm, seed weight from 0.10 to 0.41 g, seed length from 7.40 to 13.30 mm, seed diameter from 1.34 to 5.07 mm. The shape indexes of fruits and seeds were found ranging from 1.25 to 1.56 and from 2.90 to 4.04, respectively. The analysis of coefficient of variation showed the difference of variability in morphometric characteristics between Elaeagnus multiflora samples. Data showed that the most variability of important selection characteristics is the average cumulative seeds weight - from 18.72 to 36.61%, seeds diameter - from 10.46 to 24.29%, fruits weight - from 9.15 to 22.24%. The other characteristics are more or less stable. Collected quantitative data were subjected to principal hierarchical cluster analysis. The cluster analysis of morphometric parameters exhibited that the Elaeagnus multiflora genotypes fell into two clusters. These cluster analysis results suggest that broad morphologic diversity was found in Elaeagnus multiflora genotypes examined in this study. The introduction population of the Elaeagnus multiflora , was created in the M.M. Gryshko National Botanical Garden in Kyiv, has a sufficient potential for successful selection work. These preliminary results could open the interest of farmers in this Elaeagnus multiflora and will be precedent for future domestication and introduction of the species in the agroproductive system in Ukraine and the rest of the world.
{"title":"Variation of fruits morphometric parameters of Elaeagnus multiflora thunb. germplasm collection","authors":"O. Grygorieva, S. Klymenko, A. Ilinska, J. Brindza","doi":"10.5219/922","DOIUrl":"https://doi.org/10.5219/922","url":null,"abstract":"The aim of this study was to determine morphometric parameters of fruits within some genotypes of Elaeagnus multiflora Thunb., which are growing in the Forest-Steppe of Ukraine in M.M. Gryshko National Botanical Garden of NAS of Ukraine (NBG). Their morphometric parameters were following: fruit weight from 0.32 to 1.89 g, fruit length from 7.60 to 19.54 mm, fruit diameter from 4.39 to 10.32 mm, seed weight from 0.10 to 0.41 g, seed length from 7.40 to 13.30 mm, seed diameter from 1.34 to 5.07 mm. The shape indexes of fruits and seeds were found ranging from 1.25 to 1.56 and from 2.90 to 4.04, respectively. The analysis of coefficient of variation showed the difference of variability in morphometric characteristics between Elaeagnus multiflora samples. Data showed that the most variability of important selection characteristics is the average cumulative seeds weight - from 18.72 to 36.61%, seeds diameter - from 10.46 to 24.29%, fruits weight - from 9.15 to 22.24%. The other characteristics are more or less stable. Collected quantitative data were subjected to principal hierarchical cluster analysis. The cluster analysis of morphometric parameters exhibited that the Elaeagnus multiflora genotypes fell into two clusters. These cluster analysis results suggest that broad morphologic diversity was found in Elaeagnus multiflora genotypes examined in this study. The introduction population of the Elaeagnus multiflora , was created in the M.M. Gryshko National Botanical Garden in Kyiv, has a sufficient potential for successful selection work. These preliminary results could open the interest of farmers in this Elaeagnus multiflora and will be precedent for future domestication and introduction of the species in the agroproductive system in Ukraine and the rest of the world.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"86 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73855464","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Gembili ( Dioscorea esculenta L.) tuber is one of the important food sources in term of cultural, nutritional and economic perspectives for the people in the Africa, Caribbean islands, Asia, and Oceania regions. The tubers can be eaten after being boiled, roasted, fried or cooked. However, there is lack of information on the advanced utilizations of the tubers as raw material in the manufacture of modern foods. This study aims to characterize the physical, functional and thermal properties of Gembili flour, so that this information can be used as the basis in the development of novel foods. The microstructure, crystallinity, gelatinization temperature, swelling power and solubility of the flour were determined. The electron microscope observation revealed that Gembili flour consisted of smooth surface oval granules, which were light brown in color and having 23 µm average diameter. They are comprised of polygonals or some clusters of irregular fragments. Similar to most of tuber flours, Gembili flour also exhibited B-type crystallinity with approximately 31 ±3.7% crystallinity. The gelatinization temperature of Gembili flour was high and being comparable to that of cereal flour. The enthalpy of gelatinization of Gembili flour (9.52 ±0.80 J.g -1 ) was comparable to that of Dioscorea alata . Unfortunately, Gembili flour exhibited low swelling power (3.90 ±0.01 g.g -1 ). The Gembili flour granules were highly soluble in water (11.07 ±0.05%). Based on those reported properties, Gembili flour can be a suitable raw material for the manufacture of bakery, cookies, noodle and infant foods.
{"title":"Physical, thermal and functional properties of flour derived from Ubi Gembili (Dioscorea esculenta L.) tubers grown in Indonesia","authors":"D. S. Retnowati, A. C. Kumoro, R. Ratnawati","doi":"10.5219/937","DOIUrl":"https://doi.org/10.5219/937","url":null,"abstract":"Gembili ( Dioscorea esculenta L.) tuber is one of the important food sources in term of cultural, nutritional and economic perspectives for the people in the Africa, Caribbean islands, Asia, and Oceania regions. The tubers can be eaten after being boiled, roasted, fried or cooked. However, there is lack of information on the advanced utilizations of the tubers as raw material in the manufacture of modern foods. This study aims to characterize the physical, functional and thermal properties of Gembili flour, so that this information can be used as the basis in the development of novel foods. The microstructure, crystallinity, gelatinization temperature, swelling power and solubility of the flour were determined. The electron microscope observation revealed that Gembili flour consisted of smooth surface oval granules, which were light brown in color and having 23 µm average diameter. They are comprised of polygonals or some clusters of irregular fragments. Similar to most of tuber flours, Gembili flour also exhibited B-type crystallinity with approximately 31 ±3.7% crystallinity. The gelatinization temperature of Gembili flour was high and being comparable to that of cereal flour. The enthalpy of gelatinization of Gembili flour (9.52 ±0.80 J.g -1 ) was comparable to that of Dioscorea alata . Unfortunately, Gembili flour exhibited low swelling power (3.90 ±0.01 g.g -1 ). The Gembili flour granules were highly soluble in water (11.07 ±0.05%). Based on those reported properties, Gembili flour can be a suitable raw material for the manufacture of bakery, cookies, noodle and infant foods.","PeriodicalId":20379,"journal":{"name":"Potravinarstvo","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89247072","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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