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Poděkování<br />
Poděkování: Práce vznikla za finanční podpory<br />
výzkumného záměru MSM6215712402 „Veterinární aspekty<br />
bezpečnosti a kvality potravin“.<br />
Kontaktní adresa<br />
MVDr. Zuzana Procházková, Ústav hygieny a technologie<br />
mléka, Veterinární a farmaceutická univerzita Brno,<br />
Palackého 1/3, 612 42 Brno, Česká Republika, email:<br />
zprochazkova@vfu.cz<br />
„STUDENÁ STERILIZÁCIA“ ORECHOVÍN AKO POTENCIÁLNYCH<br />
KOMPONENETOV PEKÁRENSKÝCH PRODUKTOV<br />
„COLD STERILISATION“ OF WALNUTS AS POTENTIAL COMPONENT OF<br />
BAKERY PRODUCTS<br />
Jana Sádecká, Emil Kolek, Janka Koreňová, Janka Lopašovská<br />
ABSTRACT<br />
Microbiological quality, sensory and chemical changes in volatile and lipid fractions of γ-irradiated walnuts (Juglans<br />
regia L.) were evaluated using gas chromatography/mass spectrometry (GC/MS), gas chromatography with flame-ionising<br />
detector (GC/FID) and sensory evaluation. Doses of γ-radiation were with in the range 0.5 - 5 kGy, where 10 kGy<br />
represented the highest permitted dose for food applications. Microbiological analysis showed that γ-irradiation was an<br />
effective sterilisation tool which eliminated prevalent microorganisms including coliform bacteria from initial count of 6.0 x<br />
10 2 CFU/g with 1.5 kGy dose. The dose of only 0.5 kGy was found to be sufficiently effective for killing prevalent moulds.<br />
Quoted levels of ionising radiation were adequate for elimination of microbiological load for minimum storage duration of<br />
2 kGy dose. Higher irradiation levels negatively affected organoleptic properties of studied walnuts. Significant changes in<br />
relative contents of certain fatty acids, mainly linoleic and linolenic acid, and closely related changes in relative contents of<br />
certain volatiles were observed due to the influence of ionising radiation. Unsaturated hydrocarbons as determined by<br />
GC/MS method are believed to be suitable markers of γ-irradiation of walnuts even at 0.5 kGy dose of application.<br />
Keywords: γ- irradiation, walnut, microbiological analysis, GC/MS, sensory analysis<br />
ročník 4 73 1/2010
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