Shelf life extension and sensory evaluation of birch tree sap using chemical preservatives

The aim of this study was to assess the stability of the birch tree sap, depending on the addition and concentration of two chemical factors, ie. potassium sorbate and acids: malic, citric or lactic. As in our previous studies we found that the optimal physical parameter to assess the stability of birch sap is turbidity measurement, we used turbidimeter for estimate the effectiveness of shelf life extending. Sensory evaluation was carried out by university sensory panel with 8 skilled people (students and teachers) with pre-selection and basic training of sensory methodology. On the other hand artificial perception measurements were realized by electronic nose. Birch tree sap stability without addition of preservatives, both room temperature and refrigerated, is less than three days. The effectiveness of preservation of birch tree sap depends on the concentration of acids. Independently of storage temperature, samples that received stability during the whole one-month storage period, were those with potassium sorbate and three acids in the highest concentrations, ie. malic acid at 0.3%, citric acid at 0.5% and lactic acid at 0.5%. Unfortunately, concentrations of acids, which allow extension of shelf life at least for one month in a room temperature, are characterized by the worst sensory evaluation rating. Thus, they should be corrected by the use of additives for improving the flavor, such as fruit syrups or herbal extracts. On the other hand, additionally storage in a refrigerated conditions allows one-month-stability for the sample with the highest sensory evaluation rating, ie. with the addition of lactic acid at 0.1% and potassium sorbate, which taste not need to be corrected

Sensory evaluation of fresh cheese taste with the addition of oregano

The aim of the study was to assess the sensory characteristics, especially the taste of fresh cheese with the addition of oregano. The oregano was added in the form of leachate and in the form of essences. From the methods of sensory analysis, the Time-Intensity method was selected and used for evaluation of taste of product. The samples of produced fresh cheeses were evaluated after 24 hours and vacuum-packed samples of cheeses were evaluated after 7 days storage under refrigeration. From the obtained results we can state, that in the samples with the addition of oregano leachate, were observed significant changes in taste perception of oregano after 7 days of storage compared with the results of sensory evaluation after 24 hours. In the case of application of the addition of oregano essence, significant differences were not perceived by assessors between samples of cheese after 24 hours and after 7 days storage. Thus, the essence seems to be the acceptable possibility of its use in the manufacture of fresh cheeses in comparison with the addition of the leachate

Marketing Communication Design for Pharmacy Turnout Increase

Diplomová práce se zabývá návrhem marketingové komunikace pro zvýšení návštěvnosti Lékárny Na Zelené. Diplomová práce je rozdělena na dvě části – teoretickou a praktickou. Teoretická část vychází ze studia odpovídající literatury, zabývá se teoretickými východisky strategie marketingové komunikace a charakteristikou Lékárny Na Zelené. Praktická část se zabývá sběrem dat prostřednictvím dotazníkového šetření se sto respondenty a následnou analýzou těchto dat, na základě které jsou vytvořeny návrhy a doporučení, které by měly vést ke zvýšení návštěvnosti dané lékárny.This master thesis focuses on the design of marketing communications to increase a visit rate of Pharmacy Lékárna Na Zelené. The thesis is divided into two parts - theoretical and practical. The theoretical part is based on studies relevant literature, it deals with the theoretical bases of marketing communication strategies and characteristics of the Pharmacy Lékárna Na Zelené. The practical part focuses on the collection of data through questionnaire survey of one hundred respondents. Next step was an analysis of these data. Recommendations were made based on analyzing these proposals. Suggestions and recommendations should lead to an Increase in attendance of this pharmacy.116 - Katedra marketingu a obchoduvelmi dobř

Performance Assessment of the Kofola a.s. Company by Selected Methods of the Financial Analysis

Import 22/07/2015Cílem práce je zjištění a posouzení finanční situace podniku Kofola a.s. v daném období let 2009 až 2013. Použity pro tyto účely jsou metody finanční analýzy, jakými jsou procentní rozbor a poměrová analýza. Dále byly aplikovány ukazatele stability a zadluženosti, rentability doplněné o pyramidový De Pontův rozklad ROE, kde byla provedena analýza odchylek. U vazby multiplikativní byly odchylky vyčísleny na základě metody postupných změn a metody funkcionální. Výsledky této práce umožňují posouzení a zhodnocení finanční situace podniku a odhad budoucího vývoje této situace.The aim is to identify and assess the financial situation of the company Kofola a.s. in the period from 2009 to 2013. There are used financial analysis methods, such as analysis of the percentage and ratio analysis. Were applied indicators stability and indebtedness, profitability, pyramidal ROE was conducted variance analysis. For links multiplicative deviations were calculated based on the method of gradual changes and functional methods. The results of this study allow for the assessment and evaluation of the financial situation and the estimate of the future development of this situation.154 - Katedra financívelmi dobř

New methodologies for biofilms control in food industry

The complete removal of biofilms on food  equipment surfaces  is essential to ensure food safety and quality. However, cells in biofilms exhibit greater resistance against the action of sanitizers and other antimicrobial agents compared to their free living counterparts, making them much more difficult to remove. They can be a significant source of post - processing contamination and could potentially harbor pathogens in food processing platns. The biotechnology sector is just beginning to tackle the problem of biofilms by developing antimicrobial agents with novel mechanisms of action. Some studies seek to prevent biofilm formation, others aim to develop antimicrobial agents to treat existing biofilms, and still others are trying to disrupt the polymeric ties that bind the biofilms together

Antioxidant effects of herbal extracts and their food application

Herbal extracts are considered as a good sources of antioxidant compounds. This work describes antioxidant effect of 15 kinds of herbs. Three different antioxidant assays were used, Trolox equivalent antiradical activity (TEAC), test based on deoxyribose oxidation and DPPH method. The TEAC values ranged from 0.38mM to 0.77 mM. Deoxyribose assay showed antioxidant activity of selected extracts expressed as the inhibition of formation of oxidative products of deoxyribose from 2.68 to 50.05 %.  The DPPH method values ranged from 6.47 to 73.80 %. Extracts of Prunus spinosa L., Euphrasia rostkoviana Hayne were the best antioxidants confirmed by all methods. Scrophularia nodosa L. extract showed the weak antioxidant effect  determined by all selected methods. Phenolic content was in relation to the antioxidant effect of herbs, very high significancy between DPPH and polyphenols content was found. To improve selected properties of apple juice (taste, smell, functional properties) by addition of medicinal herbs was achieved in this work. Antioxidant effect  of  apple juice variants with herbs additions determined by DPPH method was high and ranged from 73 to 78.49 %. Herbal extracts can be utilised in selected combinations to improve sensory and functional properties of some kinds of beverages

Perception of basic tastes and threshold sensitivity during testing of selected judges

The sense of taste is one of the most important human senses. Alteration in taste perception can greately interfere to our lives, because it influences our dietary habits and consequently general human health. Many physiological and external factors can cause the loss of taste perception. These factors include for example certain diseases, the side effect of the use of certain medicaments, head trauma, gender, dietary habbits, smoking, role of saliva, age, stress and many more. In this paper we are discussing perception of basic tastes and treshold sensitivity during testing of selected groupe of 500 sensory judges. A resolution taste test and sensitivity treshold test were performed using basic tastes (sour, bitter, salty, sweet, umami, astringent, metallic). We have found that the perception of basic tastes decreese with human age. Smoking leads to significant errors in the determination of basic tastes. Different mistakes occures in different age categories. This study suggests further researches, investigating various factors influencing taste perception.

Effects of storage on the major constituents of raw milk

Milk testing and quality control should be carried out at all stages of the dairy chain. Milk can be tested for quantity, organoleptic characteristic, compositional characteristic, physical and chemical characteristics, hygienic characteristics, adulteration or drug residues. The content of the major constituents of raw milk is important for milk payment system. Enzymes naturally present in the milk can change the chemical composition of raw milk. Also, enzymes secreted by bacteria or enzymes from somatic cells can degrade the raw milk composition. Products of these degradation reactions can have undesirable effects on milk structure, smell and taste. It is very important that farm-fresh raw milk be cooled immediately to not more than 8 °C in the case of daily collection, or not more than 6 °C if collection is not daily. During transport the cold chain must be maintained. An authorized person, properly trained in the appropriate technique, shall perform sampling of bulk milk in farm. Laboratory samples should be dispatched immediately after sampling to the dairy company and consequently to the testing laboratory. The time for dispatch of the samples to the testing laboratory should be as short as possible, preferably within 24 h. Laboratory samples shall be transported and stored at temperature 1 to 5 °C. Higher temperatures may adversely affect the composition of the laboratory sample and may cause disputes between the farmer, the dairy company and the laboratory. The effect of refrigerated storage at temperature 4 °C during 24 h on the composition of raw milk were investigated in this work, because we wanted to know how the milk composition will be changed and how the laboratory results will be affected. In many cases, the samples are not preserved with chemical preservants like azidiol, bronopol, potassium dichromate or Microtabs. We found, that the composition of raw cows' milk after 24 was changed significantly (p >0.005). We found an average decrease in the fat content of -0.04 g/100g, increase in the protein content of +0.02 g/100g, increase in the lactose content of +0.02 g/100g, increase in the solid-not-fat content of +0.02 g/100g and decrease in the total solid content of -0.02 g/100g. It is necessary to cool the raw cows' milk after the milking to decrease the changes in milk composition caused mainly due to the lipolytic activity of lipase

Morphology and sensory evaluation of traditional products from different landraces of pumpkin (Cucurbita spp.)

The goal of study was analysis of morphological characteristics and organoleptic attributes of traditional food products from the pulp of regional varieties of pumpkin (Cucurbita spp.). For experimental purposes we used a landrace from Ukraine (A) and 5 landraces from Serbia (B, C, D, E and F). For the fruit of all landraces were determined by the average weight of fetuses in the range 1025.0 g (F) - 7680.0 g (B), stem weight 3.35 g (F) - 25 g (B), pulp weight 668.15 g (F) - 6351.10 g (B), placental weight of 90.47 g (E) - 515.50 g (B), seed weight 44.55 g (F) - 277.80 g (B) and mass exocarp 124.20 g (E) - 471.70 g (B). The dry matter content of flesh were determined in the range 7.8 to 11.6 %. The total weight of the fruit pulp was determined by weight in the range of 65.19 up to 88.50 % and the proportion of seed weight in the range of 1.65 to 6.58 %. Differences between genotypes were determined by the texture attributes of dry pulp of selected landraces using an electron microscope. For the sensory evaluation by traditional technology, we drafted three food products from the pulp of each landraces and mash, roast flesh, and baked rolls (traditional name strudel). All products have been heat-treated by boiling (slurry at 100 °C) and baked at 200 °C. Organoleptic evaluation of samples, we identified significant differences between rated landrace in perceptions of color, texture, consistency, hardness, juiciness, flavor, aftertaste, swallowed, sweetness, acidity, smell and overall impression. Experimental results of morphological analysis, we evaluated the descriptive statistics and the relationship between the characters were determined by linear correlations. Sensory analysis were evaluated by scaling and ranking methods. In general, we identified the best organoleptic properties in the landraces originating from Serbia (C). The results confirmed significant differences between test landrace in morphological and organoleptic characteristics

Optimization of cattle by-products amino acid composition formula

ArticleThe aim of this research was to develop optimal formulations of by-product mixtures in terms of biological value using MS Excel Solver standard software application. The objects of study were underutilized cattle by-products as tripe, ears, lips, lungs, and heart. Physical and chemical studies were carried out to compile a database of the by-products used. As a result, the protein content was 14.3% in tripe, 24.6% in lips, 24.9% in ears, 15.2% in lungs, and 16.8% in heart (P < 0.05). The content of essential amino acids in various by-products, determined by highperformance liquid chromatography, did not have significant differences compared with the results obtained by other researchers. While conducting optimization of the by-product formulation, focused on the physiologically-based content of the essential amino acids in the ‛ideal’ protein according to the Food and Agriculture Organization of the United Nations and the World Health Organization (FAO/WHO). Essential amino acids index (EAAI) was chosen as the goal function. In the process of optimization, indicators such as chemical score, EAAI, biological value, and coefficient of amino acid score differences (CAASD) were calculated. Several variants of the formulations with high biological value were obtained as a result of the optimization. According to the results of the research it was found that more balanced ratio of the essential amino acids was in the following formulations: 1 – tripe (4.9%), ears (28.4%) and heart (66.7%) or 2 – ears (25.4%), lips (8.9%) and heart (65.7%). According to the results, the highest in vitro protein digestibility was in compositions number 1 and 2 (78.2% and 76.8%), which correlated with the calculated biological value. Thus, the use of computer modeling allowed obtaining the formulations of the by-products composition with the highest possible biological value by varying the content of the various by-products