The Antimicrobial Effect of Spice‐Based Marinades against Campylobacter jejuni on Contaminated Fresh Broiler Wings

The antimicrobial effect of spice‐based marinades against Campylobacter jejuni on inoculated fresh broiler wings was investigated. Experiments were carried out with 1 strain of C. jejuni and 6 marinades. Four experimental marinades were composed for the study and contained spices (thyme, rosemary, basil, marjoram, and so on) and different combination of bioactive compounds. Two marinades were commercial and contained spices (black pepper, sweet red pepper, and so on) and chemical additives (monosodium glutamate, sodium diacetate, calcium lactate), 1 commercial marinade was also enriched with bioactive compounds (linalool, cinnamaldehyde, lactic acid). Total aerobic bacterial count was examined to estimate the possible effect of tested marinades on the shelf‐life of marinated broiler wings. Study revealed that thyme‐based marinade was the most effective against C. jejuni on broiler wings and reduced the numbers of campylobacters by 1.04 log colony forming unit (CFU)/g (P ≤ 0.05) during storage for 168 h at 4 °C temperature. Moreover, it was more effective against C. jejuni than commercial marinade with 0.47 log CFU/g (P ≤ 0.05) reduction effect. Both experimental and commercial marinades had very similar effect on the total aerobic bacterial count. Although experimental and commercial marinades had different effect on pH of broiler wings, this parameter did not show a major impact on the antimicrobial effect of tested marinades (P ≥ 0.05). Our study shows that experimental natural thyme‐based marinade can reduce numbers of C. jejuni more effectively than tested commercial marinades.     

Enhancing the sweetening power of lactose by enzymatic modification in the reformulation of dairy products

Lactose solutions of up to 50% (w/v) were incubated with lactases and glucose isomerases for subsequent implementation in dairy product samples to enhance sweetness. A degree of hydrolysis of >90% and of isomerisation of 50% were attainable. The sensory sweetening power of lactose in solutions of up to 50% (w/v) can be enhanced 2–3 times. Based on sensory experiments, application of this bi‐enzymatic system in yoghurt and pudding samples allowed for a 10–20% (w/w) reduction in the total sugar content, whilst retaining equal sweetness. The growth of yoghurt starter cultures was not affected, yet furosine formation more than doubled in high heated, enzyme‐modified milk.     

Quality evaluation of the appearance of virtual close-fitting woven garments

The goal of this research was to investigate the quality of the appearance of close-fitting virtual garment with respect to textile materials’ mechanical (tensile, bending, shear and surface) properties. During the research, the panel of experienced experts was rating visual quality of virtual dresses which were simulated with the help of Modaris 3D Fit (Lectra) software. The objects of the investigations were 100% cotton and cotton-blended woven fabrics. Mechanical properties were defined by Kawabata Measurement System, main part of which is based on uniaxial testing. Mannequin of standard size 164–92–96 was covered with close-fitting virtual dress. The fit evaluation of virtual garment was performed on the basis of local tensile strains at 11 points in warp, weft and bias directions. Simulation results of close-fitted garment showed that mechanical characteristics of selected materials effect strain distribution and the quality of garment appearance. It was defined that tensile properties (tensile strain and tensile energy) of textile materials in weft direction had the strongest effect.     

Cow colostrum and early milk enriched with eicosapentaenoic and docosahexaenoic fatty acid

The objective of the study was to explore whether it is possible to alter cow colostrum and early milk fatty acid composition with a low level of fat supplement, high in docosahexaenoic (DHA) and eicosapentaenoic (EPA) fatty acid. Diets included a control diet and a diet supplemented with DHA- and EPA-enriched fat supplement. Addition of fat supplement significantly decreased saturated fatty acids, C14:0 and C16:0 and increased the values of monounsaturated fatty acids, polyunsaturated fatty acids (PUFA), n3 fatty acids, EPA, DHA, C18:1n9cis and C18:1n11trans. The percentage of short-chain fatty acids significantly increased with the progress of lactation, while the percentage of PUFA, n3 and n6 significantly decreased. These results showed that fat supplement, high in DHA and EPA, modified the fatty acid profile of colostrum and milk fat and increased the proportion of beneficial fatty acids for human health.     

Development and Performance of Crystallization with Additives Applied on Different Milk Samples

Crystallization with additives is developed on milk samples from different processing treatments. Performance tests are carried out based on structure analysis of the crystallization patterns. Crystallization with milk as additive is applied following changes in milk after different processing treatments. When an aqueous cupric chloride dihydrate solution crystallizes in the presence of milk as additive, specific patterns emerge, which can be evaluated by image analysis. Milk samples were heated and homogenized in a pilot plant and characterized by various parameters. Furthermore, milk samples from the market were tested. Patterns from milk after heat treatment and homogenization are significantly different from those derived from untreated milk. The experiments could be reproduced for other milk samples, on different days and in another laboratory.     

Detection and analysis of triterpenic compounds in apple extracts

A new technique for the rapid detection and analysis of triterpenic compounds in apple extracts using HPLC was developed and validated. The main advantage of this technique is the short duration of the analysis – this makes this technique superior to others currently applied for the routine HPLC analysis of triterpenic compounds. The developed, optimized, and validated technique was used for the evaluation of triterpenic compounds in samples of different cultivars of apples, their peels, and flesh. In total, four triterpenic compounds were isolated and identified. Ursolic acid was the dominant compound in all the tested apple samples. The highest amounts of triterpenic compounds were detected in the peels of the ‘Lodel’ apple cultivar, and thus apples of this cultivar may be potentially useful for the isolation of individual compounds and the production of functional food and dietary supplements.     

Commercial soybean lecithins: a source of hidden allergens?

 Soybeans are known to be allergenic for adults as well as for infants. Processed products derived from soybeans are used in a wide spectrum of foods, drugs and other industrial products. In particular, soybean lecithins are used as stabilizers and emulsifiers and may not be suspected as possible source of allergens. To test this hypothesis, six commercial soy lecithins were investigated for residual allergenicity and compared with extracts from raw and heat-treated soybeans. They were characterized, the protein content was determined by enzyme-linked immunosorbent assay (ELISA) and allergens were analyzed with specific IgE from patients' sera using the enzyme allergosorbent test (EAST), EAST inhibition and protein blotting followed by immunodetection. For further characterization a polyclonal antiserum directed against soybean extract and a monoclonal antibody (mAb 025) directed against the acidic subunit of the soybean storage protein glycinin were used. The EAST studies revealed that three of six sera from patients with allergy to soybeans contained IgE to four soy lecithins (Topcithin 50, Topcithin 300, Emulfluid FD 12, Epikuron 100 P), the same lecithins which were found to contain residual proteins. Two lecithins with a protein content of less than 20 ppb did not bind IgE. EAST inhibition showed that the allergens from soy lecithin were immunologically more closely related to allergens from heat-treated soybeans than to those from raw soybeans. Protein blotting and immunodetection of the protein extract from the lecithins resulted in various allergen bands between 14 kDa and 94 kDa. A heat-stable allergen of 39 kDa was recognized by the monoclonal antibody and thus identified as a subunit of glycinin. The results obtained were confirmed by a mediator release assay based on a rat basophil leukemia cell line. Lecithins that contained residual proteins caused a specific mediator release, suggesting that these products may induce allergic symptoms. Our results show that soybean lecithins are capable of introducing hidden allergens to processed foods and that the IgE binding potential corresponds to the total protein determined by ELISA. Furthermore, it appears to be possible that by monitoring the protein content soy lecithins can be applied which may be safe for the allergic consumer. Received: 22 January 1998     

Rocket immunoelectrophoresis (RIE) for determination of potentially allergenic peanut proteins in processed foods as a simple means for quality assurance and food safety

 Peanuts are one of the most allergenic foods known. The presence of hidden allergens in processed food for reasons of mislabelling or cross-contamination expose allergic individuals to unpredictable risks, especially since highly sensitized subjects may experience severe anaphylactic reactions. The protection of consumers requires specific and sensitive methods for the detection of trace amounts of potentially allergenic peanut components. A rocket immunoelectrophoresis (RIE) procedure was developed allowing the detection of even spurious contaminations with peanut protein. For precipitation of peanut protein a commercially available antiserum was used. By amplifying precipitates with a secondary immunodetection step, 20 ng/ml peanut protein in chocolate extract, equivalent to 0.0002% peanut in chocolate, could still be detected. Model chocolate spiked with various amounts of peanut was investigated down to 0.001% peanut (10 ppm), the limit of quantitative determination. The method was optimized for detection of peanut in chocolate samples. Non-chocolate samples had to be standardized with a chocolate matrix prior to analysis in order to obtain a uniform response. Cross-reactivities with other food proteins did not occur. The method showed high recoveries of 85–101% for chocolate samples down to 10 ppm peanut and good reproducibility with coefficients of variation of ≤ 5 % for samples of ≥ 15 ppm peanut protein. The applicability of this method in the detection of peanut protein in various food commodities was demonstrated: two unlabelled products and two products which did not have peanut listed as an ingredient were identified as containing peanut protein. In all cases where peanut was listed, peanut protein could be determined. The results of RIE were always confirmed by those of a new cell-mediator-release assay that is based on a rat basophil leukaemia (RBL) cell-line (RBL-2H3), cells that are a functional equivalent to mucosal mast cells. Measuring the release of β-hexosaminidase resulting from cross-linking of basophil-bound peanut-specific immunoglobulin E, the assay mimics a main event of the allergic type-I reaction. The cell assay was adapted for food matrices and peanut could be detected down to 0.01% which additionally demonstrated in vitro that even trace amounts of peanut protein could elicit allergic reactions. Received: 28 May 1997 / Revised version: 11 July 1997     

Freshness Assessment of Thawed and Chilled Cod Fillets Packed in Modified Atmosphere Using Near-infrared Spectroscopy

Near-infrared reflectance (NIR) spectra was recorded of 105 samples of cod mince prepared from chill stored thawed cod fillets of varying quality in modified atmosphere packaging (MAP). Traditional chemical, physical, microbiological and sensory quality methods developed for assessing fresh fish products were determined on the same cod fillets. The purpose was to evaluate the potential of NIR spectroscopy for estimating (i) frozen storage temperature, (ii) frozen storage period and (iii) chill storage period of thawed-chilled MAP Barents Sea cod fillets. Furthermore, the potential for measuring of selected quality attributes as drip loss, water holding capacity and content of dimethylamine by NIR was evaluated. The results of the investigation were presented using multivariate modelling methods such as partial least-squares regression (PLSR) and discriminant partial least-squares regression (DPLSR). Systematic differences in the NIR measurements on minced cod fillets were primarily due to the chill storage duration (days at 2°C) on thawed-chilled MAP fillets. PLSR models based on wavelengths selected by a new Jack-knife method resulted in a correlation coefficient of 0.90 between measured and predicted duration of chill storage period (days at 2°C). The root-mean-square error of cross-validation (RMSECV) was 3.4 d at 2°C. NIR measurements provided promising results for evaluation of freshness for thawed-chilled MAP cod fillets completing the traditionally quality methods. However, it is necessary to study the effect of e.g. sample preparation, season, fishing ground and cod size together with more sophisticated pre-treatments of NIR spectra before the NIR method can be integrated as a method for evaluation of thawed-chilled MAP cod fillets.