1/2006 - Potravinárstvo

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potravinárstvo GÉRNER, F., VALÍK, Ľ. 2002. Mikrobiologické a technologické otËzky výroby ovčieho hrudkového syra a bryndze. In Mliekarstvo, roč. 33, 2002, č. 4, s. 16-17. GÉRNER, F., VALÍK, Ľ. 2004. AplikovanË mikrobiológia poņívatín. 1. vyd. Bratislava: Malé centrum, 2004. 528 s. ISBN 80-967064-9-7. HERIAN, K. 2002. ZËsady sprËvnej výroby ovčích hrudkových syrov. In Mliekarstvo, roč. 33, 2002, č. 1, s. 42- 45. JAY, J. M. 2000. Staphylococcal Gastroenteritis. In JAY, J. M. Modern Food Microbiology. 6th ed., Gaithersburg: Aspen Publisher, Inc., 2000, vol. 23. ISBN 0-8342-1671-X, p. 441-459. LIM, S. K., LEE, H. S., NAM, H. M. et al. 2007. Antimicrobial resistence observed in Escherichia coli strains isolated from fecal samples of cattle and pigs in Korea during 2003-2004. In International Journal of Food Microbiology, vol. 115, 2007, pp. 283-286. LINDQVIST, R., SYLVÇN, S., VÅGSHOLM, I. 2002. Quantitative microbial risk assessment by Staphylococcus aureus in unripened cheese made from raw milk. In International Journal of Food Microbiology, vol. 78, 2002, pp. 155-170. LIPTÁKOVÁ, D., VALÍK, Ľ., MEDVEĎOVÁ, A., HUDECOVÁ, A. 2008. Kvantitatívna analýza rastu Escherichia coli a Lactococcus lactis subsp. lactis pri súbeņnej kultivËcii v mlieku. In Slovak J. Anim. Sci., vol. 41, 2008, pp. 91-98. LITTLE, C. L., RHOADES, J. R., SAGOO, S. K. et al. 2008. Microbial quality of retail cheeses made from raw, thermized or pasteurized milk in the UK. In Food Microbiology, vol. 25, 2008, pp. 304-312. MENÇNDEZ, S., GODÍNEZ, R., CENTENO, J. A. et al. 2001. Microbiological, chemical and biochemical characteristics of „Tetilla“ raw cows-milk cheese. In Food Microbiology, vol. 18, 2001, pp. 151-158. National Standard Method F23 2005. Enumeration of Enterobacteriaceae by the colony count technice. Cardif: National Public Health Service for Wales, 2005, 11p. Nariadenie komisie (ES) č. 1441/2007 o mikrobiologických kritériËch pre potraviny. Úradný vestník Európskej únie L338, 2005, s. 1 - 26. Plný text tieņ na adrese: http://www.svssr.sk/sk/pdf/legislativa/nk_2073_2005.pdf. OLARTE, C., SANZ, S., GONZALEZ-FANDOS, E., TORRE, P. 2000. The effect of a commercial starter cultures addition on the ripening of an artisanal goat´s cheese (Cameros cheese). In Journal of Applied Microbiology, vol. 88, 2000, pp. 421-429. ÉNER, Z., KARAHAN, A. G., ALOĞLU, H. 2006. Changes in the microbiological and chemical characteristics of an artisanal Turkish white cheese during ripening. In LWT, vol. 39, 2006, pp. 449-454. SENINI, L., CAPPA, F., COCCONCELLI, P. S. 1997. Use of rDNA-targeted oligonucleotide probes for the characterization of the microflora from fermentation of Fontina cheese. In Food Microbiology, vol. 14, 1997, pp. 469- 476. RIVAS, L. , FEGAN, N. , DYKES, G. A. 2007. Attachment of Shiga toxinogenic Escherichia coli to stainless steel. In International Journal of Food Microbiology, vol. 115, 2007, no. 3, pp. 89-94. STN ISO 4833. Mikrobiológia: Vńeobecné pokyny na stanovenie celkového počtu mikroorganizmov. Metóda počítania kolónií kultivovaných pri 30 °C. Bratislava: Slovenský ústav technickej normalizËcie, 1997, 9 s. STN ISO 6888. Mikrobiológia. Vńeobecné pokyny na stanovenie počtu baktérií Staphylococcus aureus. Metóda počítania kolónií. Bratislava: Slovenský ústav technickej normalizËcie, 1997, 16 s. STN ISO 15214. Mikrobiológia potravín a krmív. HorizontËlna metóda na stanovenie počtu mezofilných kyslomliečnych baktérií. Metóda počítania kolónií kultivovaných pri 30 °C. Bratislava: Slovenský ústav technickej normalizËcie, 2002, 12 s. TORRES-LLANEZ, M. J., VALLEJO-CORDOBA, B., DÍAZ-CINCO, M. E. et al. 2006. Characterization od the natural microflora of artisanal Mexican Fresco cheese. In Food Control, vol. 17, 2006, pp. 683-690. VALÍK, Ľ., GÉRNER, F., SONNEVELD, K., POLKA, P. 2004. Faktory ovplyvņujúce fermentËciu ovčieho hrudkového syra na salańi. In Celostátní přehlídky sýrů, 2004: Výsledky přehlídek a sborník přednášek semináře Mléko a sýry 2004. Ed.: J. ŃTĚTINA, L. ČURDA. Praha: ČeskË společnost chemickË, 2004, s. 85-87. ISBN 978-80-86238-42-5. WOUTERS, J. T. M. , EMAN, H. E. A. , HUGENHOLTZ, J. , SMIT, G. 2002. Microbes form raw milk for fermented dairy products. In International Dairy Journal, vol. 12, 2002, pp. 91-109. ZÁRATE, V., BELDA, F., PÇREZ, C., CARDELL, E. 1997. Changes in the microbial flora of Tenerife goats´ milk cheese during ripening. In International Dairy Journal, vol. 7, 1997, pp. 635-641. Kontaktná adresa: Ing. Alņbeta MedveďovË, PhD., Oddelenie výņivy a hodnotenia potravín, FCHPT STU Bratislava, Radlinského 9, 812 37 Bratislava, t.č. 02/59325488, alzbeta.medvedova@stuba.sk doc. Ing. Ľubomír Valík, PhD., Oddelenie výņivy a hodnotenia potravín, FCHPT STU Bratislava, Radlinského 9, 812 37 Bratislava, t.č. 02/59325518, lubomir.valik@stuba.sk Ing. Denisa LiptËkovË, PhD., Oddelenie výņivy a hodnotenia potravín, FCHPT STU Bratislava, Radlinského 9, 812 37 Bratislava, t.č. 02/59325488, denisa.laukova@stuba.sk Ing. Anna HudecovË, Oddelenie výņivy a hodnotenia potravín, FCHPT STU Bratislava, Radlinského 9, 812 37 Bratislava, t.č. 02/59325515, xhudecova@stuba.sk ročník 4 54 2/2010
potravinárstvo TEXTURAL, FLOW AND SENSORY PROPERTIES OF FIVE “FRUZELINA” WITH SOUR CHERRIES Paulina Pająk, Teresa Fortuna, Irena Bojdo-Tomasiak ABSTRACT Gel with sour cherries called “Fruzelina” is a new product in the Polish market widely used in food industry as a decorative element or filling for pastries, as an ingredient in fruit desserts, as an additive to ice creams, whipped cream and waffles. The cherry gels are the product prepared using different types of chemically modified starches. Starch is an additive used to ensure rich and short texture and high viscosity of “Fruzelina”. Food texture and viscosity may be measured by senses and instrumentally. Because of fact that sensory analysis is time consuming and very costly, it is easier and cheaper to determine food properties, especially their texture and flow behaviour by appropriate mechanical tests. The aim of this work was to study the rheological behavior of five cherry gels and evaluate the correlation between textural, flow and sensory properties of these gels measured instrumentally and by human senses. The back extrusion test has been found to be applicable to study the textural properties of cherry gels. There was high positive correlation between gel texture measured by senses and texture parameters measured in back extrusion test. Similar high correlation was identified for consistency coefficient K obtained in Ostwald de Waele model and gel texture assessed by sensory panel. It was found that values of sensory parameters such as taste and odour decreased as the rheological parameters increased. High negative correlations were observed in these cases. Therefore, instrumental measurements can be alternative for more expensive sensory methods. Keywords: cherry gel, texture, flow properties, sensory analysis INTRODUCTION Gel with sour cherries called “Fruzelina” is a new product in the Polish market used as a decorative element or filling for pastries, as an ingredient in fruit desserts, as an additive to ice creams, whipped cream and waffles. “Fruzelina” is obtained from whole sour cherries in the amount of no less than 60% of total product weight, and of the starch gel containing natural fruit juice. Sucrose (20%), citric acid and potassium sorbate are the other ingredients in fruit gels. “Fruzelina” are preserved by pasteurization in cans. One of the most important attributes of semisolid food products, which is the main reason of consumer choice, is their texture and viscosity. Good rheological properties are achieved by addition of starch pastes. Chemically modified starches are often used in fruit fillings as texture improvers, thickening agents, replacers for pectin and hydrocolloids (Saijilata & Singhal, 2005). For many years, interest has been shown in correlations between texture measured by the senses and texture measured instrumentally (Hill et al., 1995). Unfortunately, sensory analysis is time consuming and very costly, therefore it is easier and cheaper to measure food quality, especially its texture and flow properties, by instrumental methods. The aim of this work was to study the rheological behavior of five cherry gels prepared using different types of waxy maize and cassava modified starches (acetylated distarch adipates and hydroxypropylated distarch phosphates) and correlation between textural, flow and sensory properties of these gels measured instrumentally and by the sensory panel. MATERIAL AND METHODS Five “Fruzelina” with sour cherries were prepared according to the same recipe in Prospona Ltd Fruit and Vegetable Processing in Nowy Sącz, Poland. Gels were made by using different types of starch at the same concentration (5% d. m.) as following: � product 1 (P1) contained waxy maize starch: C*Tex 06214 - acetylated distarch adipates (Cargill – Cerestar in Bielany Wrocławskie, Poland), � product 2 (P2) contained waxy maize starch: Thermflo - hydroxypropylated distarch phosphate, � product 3 (P3) contained waxy maize starch: National 67-0021 - acetylated distarch adipates, � product 4 (P4) contained cassava starch: National Frigex HV - hydroxypropylated distarch phosphate, � product 5 (P5) contained cassava starch: Thickflo - acetylated distarch adipates. Product P2, P3, P4 and P5 were supplied by National Starch & Chemical in Manchester, Great Britain. The analysis of the gels involved determination of textural properties using back extrusion test. Textural properties were made using texturometer EZ Test (Schimadzu, Japan). 40 g of the gel samples (after cherry removal) were weighed in a cylindrical container having an inner diameter of 32 mm. The plunger consisted of a stainless steel rod having a diameter of 30 mm and height of 5 mm. The samples were tested at plunger speed 25 mm.min -1 . The rod was immersed in the sample to 30 mm in depth. Three magnitudes were determined during measurements: work made by rod [N·mm], maximum force [N] and mean force [N] necessary to squeeze gel sample through the gap between container and rod. The flow properties were determined with a rotational rheometer Rheolab MC1 (Physica Meβtechnic GmbH, Germany) with a Z3 DIN concentric cylinders geometry (external diameter – 27.12 mm, internal diameter – 25.00 mm). Measurements were made at 25°C. The sample of gel (after cherry removal) was loaded in a gap between two cylinders and was allowed to equilibrate for 10 min. The software US 200 Data Manager (Physica Meβtechnic GmbH, Germany) was employed to obtain the rheological parameters. Flow curves were plotted according to following program: increasing rate of shear from 0 to 300 s -1 within 10 min. The shear stress of analyzed gels was measured as a function of shear rate. ročník 4 55 2/2010
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