Search

The wine market is affected by the origin of wines, but the current wine traceability system has some limitations. The idea of geographical authenticity and quality has increased as one of the most important parameters influencing consumers' preferences. Chemical parameters such as total polyphenolic content (TPC), alcohol and organic acid content (total acids, malic and tartaric acids), and antioxidant activity were observed in this work at 15 dry white wines of varieties Pinot blanc, Riesling, Sauvignon blanc, and Chardonnay, which originated from three different countries. FTIR and spectrophotometry methods (TPC and DPPH) were used and chemometric approaches such as ANOVA and PCA were selected as the most important for evaluation. In general, high levels of malic acid, TPC, and antioxidant activity were detected in Austrian wines. Pinot blanc, Chardonnay, and Sauvignon from the same producing region in Austria showed higher results. The higher overall acid concentration was a distinguishing feature of the Slovakian Sauvignon and Riesling varieties, particularly in the case of tartaric acid. Austrian samples showed significantly higher antioxidant activity compared to Hungarian Chardonnay (p = 0.002) and Sauvignon (p = 0.007), comparable to TPC. The application of statistical analysis was useful in demonstrating many discrepancies, particularly by application of the PCA method. [ABSTRACT FROM AUTHOR]

In recent years, the use of natural preservatives in food products has gained significant attention due to their potential health benefits and effectiveness. A standardized microbiological analysis was conducted on Slovak farm-produced lump goat cheese samples to determine the antibacterial activity of dry herbs and essential oils added to vacuum-packed goat cheese. We employed five dried herbs and five essential oils derived from the same plants. The microbiological quality of 145 fresh and vacuum-packed goat cheese samples was assessed. The number of coliform bacteria, total viable count, lactic acid bacteria, and microscopic filamentous fungi were examined in raw cheese samples stored for 12 days at 4 °C. All cheese samples were vacuum-packed (control samples were packed without vacuum). This study evaluated the potential benefits of using essential oils and dried herbs from thyme (Thymus serpyllum L.), black pepper (Piper nigrum L.), clove (Eugenia caryophyllus Thunb.), mint (Mentha × piperita L.), and basil (Ocimum basilicum L.) as preservatives. The essential oils were obtained from Hanus Ltd., Nitra, Slovakia, and were applied at a concentration of 2%. The dried herbs were obtained from Popradský čaj (Poprad, Slovakia) and Mäspoma Ltd. (Zvolen, Slovakia). The results showed that all microorganism groups were significantly reduced in cheese samples following the application of essential oils throughout the entire storage period. During the preservation of cheese samples in polyethylene bags used for vacuum packing food, Lactococcus garvieae, L. lactis, Enterobacter cloacae, and Serratia liquefaciens were the most frequently isolated microbiota. Essential oils and dried herbs demonstrated antimicrobial potential during the storage of vacuum-packed goat cheese. [ABSTRACT FROM AUTHOR]

Cheese was in the past, and still is today, one of the leading commodities. The production of "bryndza" has been preserved over the years, and today it is represented by the Protected Geographical Indication "Slovenská bryndza" (Slovenská bryndza). There are two types of "Slovenská bryndza", mixed or 100% sheep. However, the name 'traditional' belongs only to sheep's bryndza. The high demand for a particular foodstuff also brings risks associated with its quality and fairness. The same is true of the national heritage product, sheep's bryndza. Identifying the originality or authenticity of various animal food products has received considerable attention recently. Our work has focused on the control of adulteration of 100% sheep's bryndza. Purchased samples from different parts of Slovakia were analyzed with a focus on the addition of cow's milk to sheep's bryndza. The reference method for determining the presence of cow's milk in sheep's cheese is based on detecting cow's γ2- and γ3-caseins from cheese after electrophoretic separation on urea-polyacrylamide gels. This method has proven to be reliable and sensitive. We tested sheep's bryndza made from both raw milk and heat-treated milk. The method of checking for adulteration of the cheese proved successful and in one sample we found the presence of cow casein in smaller amounts, probably due to accidental contamination. Isoelectric focusing of γ-caseins after plasmolysis is suitable for qualitatively determining sheep and cow proteins in traditional Slovak bryndza. [ABSTRACT FROM AUTHOR]

Introduction. The purpose of the work was to determine the effect of the complex plant supplement on the preservation of freshness of bread. Materials and methods. Complex plant supplement consisted of sunflower lecithin, rice flour, rice protein concentrate and dry lamium leaves which were added to recipe of wheat bread. Brittleness, firmness, water activity, amount of water absorbed by the crumb, deformation of the bread crumb, content of total polyphenols, phenolic acids, and flavonoids, as well as antioxidant activity and oxidative stability of bread were studied. Results and discussion. It was proved that the crumb of wheat bread added with a complex plant supplement was less susceptible to deformation during 48 hours of storage and faster regained form. The brittleness of the developed product decreased compared to the control due to change in hydrophilic properties -- water absorption capacity of the crumb. Studies of the hydrophilic properties of bread crumb showed that the developed bread had a higher water absorption capacity and lost its hydrophilic properties more slowly. The water activity index of bread with additives was lower compared to the control. After 48 hours of storage, the increase in the firmness of bread with added complex plant supplement was lower compared to the control, which indicates the ability to preserve the textural properties of bread. Determination of moisture bond forms in the crumb of bread showed that after 48 hours of storage the free moisture in the control bread was removed at a lower temperature -- 92°C, while for the developed sample -- at 105°C. It means that more energy is needed to remove free moisture from the developed bread. It was proved that the addition of rice flour, rice protein concentrate, sunflower lecithin and dry lamium leaves had a stable antioxidant effect in relation to the processes of free radical oxidation of lipids. An increase in the content of phenolic compounds, phenolic acids and flavonoids was found in breads after baking, and their decrease in the developed products during the storage process was more rapid, compared to the control. Conclusions. Therefore, the introduction of the complex plant supplement -- rice flour, rice protein concentrate, sunflower lecithin and dry lamium leaves extended the shelf life of wheat bread and increased its antioxidant activity. [ABSTRACT FROM AUTHOR]

Grape yield regulation is a method used to improve grape quality parameters. Experiments were carried out in 2021 on the grapevine (Vitis vinifera L.) wine varieties 'Feteasca regala' and 'Sauvignon blanc', focusing on the effect of two different methods of grape yield regulation on its selected parameters and must sugar content. The first method used was cluster thinning, leaving one bunch on the shoot. The next method used was cluster tipping when we removed the terminal part of each bunch. Yield reduction was carried out in the period between pea-sized berry phenophase (BBCH 75) and bunch closure phenophase (BBCH 77). The operations were carried out manually. Cluster thinning did not lead to a statistically significant difference in bunch weight compared to the control in any of the studied varieties. We observed a statistically significant (p <0.05) decrease in the average bunch weight in the variant cluster tipping. The 'Feteasca regala' hectare yield was 32.25% lower in the cluster thinning than the control. The hectare yield in the cluster thinning variant was reduced by 46.61% compared with the control. Cluster thinning variant of the Sauvignon blanc variety had a 19.13% lower yield than the control variant. The cluster tipping variant had a 29.03% lower yield than the control variant. In the case of the cluster thinning method, we observed a greater decrease in grape yield compared to the cluster tipping method. The obtained results indicate that cluster tipping method is preferable to the cluster thinning in terms of the profitability of grape production. The must sugar content was statistically significantly (p <0.05) increased in all the yield reduction variants. The variety 'Feteasca regala' had the highest sugar content of the must in the cluster thinning method, 19.42 kg/hL. The highest sugar content of 'Sauvignon blanc' was 21.33 kg/hL in the variant with cluster tipping. This shows that regulating the grape yield can improve the quality parameters of the grapes. On the other hand, it may lead to a decrease in yield per hectare below the break-even point. The justness and intensity of the method used must be carefully considered. [ABSTRACT FROM AUTHOR]

The main goal of the research was to find out how the profile and content of individual fatty acids changes in Slovak ewe and cow's lump cheeses (TSG – Traditional Specialty Guaranteed by European Union). Local farmer produced the cheese. We have analyzed 94 samples of cheeses produced during the production season by the GC/FID method. Fatty acids were found in various concentrations. The following fatty acids were present in the highest concentrations in Ewe's lump cheese: palmitic acid C16:0 (25.67–35.59 g/100 g), oleic acid C18:1 (n-9) (16.26–25.92 g 100 g−1), myristic acid C14:0 (10.15–14.41 g 100 g−1) and and stearic acid C18:0 (7.23–10.95 g 100 g−1); in Cow's lump cheese palmitic acid C16:0 (29.46–36.94 g/100 g), oleic acid C18:1 (n-9) (18.93–26.54 g 100 g−1), myristic acid C14:0 (10.07–13.26 g 100 g−1 and stearic acid C18:0 (8.13–10.44 g 100 g−1). Significant (p <.005) changes in individual fatty acid concentrations was found over the production season for most fatty acids. Small farmers can learn the technological process of producing TSG products, but it is important to consider particular seasonal changes in the quantity of fat and fatty acids. From a nutritional perspective, high vaccenic acid concentrations are advantageous, whereas high saturated myristic and palmitic acid concentrations are dubious. The results of this research can be used to supplement the national specification of the TSG Slovak traditional Ewe's lump cheese (Ovčí hrudkový syr – salašnícky). [ABSTRACT FROM AUTHOR]

The study aimed to examine, compare, and statistically evaluate the quality of the beef thigh and roast beef muscle in terms of the fatty acids profile concerning human health. Musculus semimembranosus and m. quadriceps femoris of the thigh and m. longissimus dorsi of the roast beef were used for analysis to evaluate the fatty acid profile. Chemical analysis of the thigh and roast beef muscle samples was performed using Fourier transform infrared (FTIR) spectroscopy. The measured data were statistically processed according to descriptive characteristics, analysis of variance, and differences were tested using Scheffe's test at = 0.05. The SAS program package, version 8.2, was used to evaluate the results statistically. A statistically significant difference (p =0.05) was recorded in the dry matter proportion between m. quadriceps femoris and m. longissimus dorsi. A statistically significant difference was found in the intramuscular fat proportion, polyunsaturated fatty acid proportion, the ratio of polyunsaturated fatty acids to saturated fatty acids, the ratio of polyunsaturated fatty acids to monounsaturated fatty acids, as well as between m. semimembranosus and m. longissimus dorsi and between m. quadriceps femoris and m. longissimus dorsi. Strong, statistically significant (p =0.01, p =0.001) correlations were found mainly between intramuscular fat and polyunsaturated fatty acids, between intramuscular fat and the ratio of the polyunsaturated fatty acids to saturated fatty acids, between intramuscular fat and the ratio of polyunsaturated fatty acids to monounsaturated fatty acids. In conclusion, it was stated that the muscles of the thigh and roast beef of the young cattle are characterized by statistically significant differences in the proportion of fatty acids. The ratio of polyunsaturated fatty acids to saturated fatty acids meets the recommended values concerning maintaining the health of the food consumer. Still, the ratio of the n-6 to n-3 polyunsaturated fatty acids poses a risk concerning cardiovascular diseases. [ABSTRACT FROM AUTHOR]

Phytochemicals affect metabolic changes as well as organ changes. With their effects, they can prevent diseases or, in the case of established disease, affect speeding up conventional treatment. Low-calorie diets and other restrictive diets are challenging to follow for an extended period. As a result, they are less popular than nonrestrictive programs that instead encourage good eating habits. In our experiment, we dealt with the health problems of 8 probands with the following health problems: high blood sugar level, overweight, high blood cholesterol level, high blood pressure. Before and after the end of the restrictive diet, we determined changes in the organism. Blood sugar levels, body weight, changes in blood pressure, subjective expression of pain, physiological values in the blood (cholesterol, hemoglobin, white blood cells, glucose, urea, cholesterol, thyroid function and hormones (T3 - triiodothyronine, T4 - thyroxine)) and urine (urine pH, urine proteins, glucose, ketones, urobilinogen, blood in urine and hemoglobin) were determined. As for blood biochemical parameters, positive changes were observed in almost all probands, except for the decreased creatinine level. After completing the restrictive diet, the participants' blood pressure moved towards normal values (120/80). In addition, the participants' body weight decreased by an average of 3-4.5 kg, which led to a change in their BMI (Body Mass Index). During the entire 7-day period of the diet, most of the participants initially reported negative subjective experiences, but at the end of the restrictive diet, they generally felt good. [ABSTRACT FROM AUTHOR]

The research aimed to investigate the variability of the acrylamide content in French potato fries depending on the type of oil and the length and conditions of deep-frying. Deep-frozen pre-fried potato French fries primarily intended for catering establishments were deep-fried parallel in two oils (multi-component oil and rapeseed oil) at the same conditions (175 °C/4 min and 200 °C/3 min) until the limit for total polar compounds (TPCs) content (24%) was reached. The samples were analysed immediately after removal from the package, after the first frying and when the TPCs was exceeded. High-performance liquid chromatography/electrospray ionization tandem mass spectrometry (HPLC/ESI-MS/MS) was used to determine acrylamide. Mathematical and statistical evaluation of the results was according to the indicators of descriptive characteristics, i.e., arithmetic mean, standard deviation (SD), and coefficient of variation (%). Analysis of variance (ANOVA) was used to compare groups, i.e., the assumption of agreement of variance was verified by the F test (F). All pairwise differences in means were tested using Tukey's HSD test (Honest Significantly Different) and Scheffe's test. The critical value of a, compared to the standardized difference between the means, was established using our chosen risk of 5%. The highest acrylamide values were measured in samples deep-fried in rapeseed oil at 200 °C/3 min in sample 2b (451.13 µg/kg when deep-fried immediately) and in sample 2d (383.24 µg/kg after exceeding TPCs). The lowest values of acrylamide were found in samples deep-fried in multi-component oil at a temperature of 200 °C/3 min in sample 1d (183.35 µg/kg after exceeding TPCs) and at a temperature of 175 °C/4 min in sample 1c (240.75 µg/kg after exceeding TPCs). The decreased tendency of acrylamide in both types of oils and variants of temperature after exceeding TPCs compared to the state immediately after frying is confirmed for all samples. Potato-based products are a significant source of acrylamide production and subsequent consumption. Monitoring its presence in food is, therefore, an important legislative requirement. [ABSTRACT FROM AUTHOR]

The goal of the study was to analyze the changes in the epidemiology of bacterial alimentary intoxications in Slovakia in the last 20 years using the Epidemiological information system (EPIS). The epidemiological situation in the occurrence of reported alimentary intoxications in the Slovakia is extremely favorable in comparison with the world. In the years 2000 - 2020, only 4,085 cases of diseases were recorded by the epidemiological information system (average morbidity of 3.78/100,000 inhabitants). Staphylococcal intoxications dominated among them (49.01%) and so-called unspecified bacterial food poisoning (44.95%). The frequency of other analyzed diagnoses did not exceed 5% in the monitored period. Statistical analysis of the collected data was performed using non-parametric tests, which are ideal for comparing independent values. For testing two selections was chosen the Mann-Whitney test, for verifying the differences in three or more files, it was necessary to use its direct generalization in the form of the Kruskal-Wallis test. Existence of a statistically significant difference was at the level of significance α = 0.05. In terms of regional distribution the highest concentration of cases (51%) was recorded in western Slovakia (p > 0.05). An increased frequency of the disease was observed in the summer months, evenly in both sexes, 2,047 in men and 2,038 in women (p > 0.05). The maximum morbidity 29% in children aged 0 - 14 years were represented (p < 0.05). There are demonstrably two specific categories, namely pre-productive and productive age, there is statistically significant difference. Most of those injured became infected after eating a mixed diet (45%), but other frequently reported transmission factors included contaminated food (18%), poultry (10%) or beverages (7%). The highest numbers of those infected were recorded in catering establishments at workplaces, schools, medical facilities, fast food stalls and public catering establishments. Bacterial food intoxications are a serious global problem and their prevention must be one of the top priorities of the food safety system. An essential part of preventive measures is also the increase of food education, the need to comply with the prescribed production process and consumer information, each of which should master the principles of proper storage and processing of food. [ABSTRACT FROM AUTHOR]

Cheese production is associated with the analysis of its nutritional composition as well as with the sensory evaluation of the acceptance of the products. The paper is aimed at the determination of basic chemical parameters such as the content of proteins, fat, dry matter, salt and, pH and also on the evaluation of sensory properties of hard cheeses by the sensory panel. The GC-MS analysis of cheeses, cheese spreads, and traditional butter was performed to evaluate the aroma profile of the dairy products analyzed. The dry matter in the analyzed cheeses varied between 56.75 and 71.83%, the fat content varied from 18.73 to 30.83%, and the salt from 1.21 to 2.61%. The presence of proteins was found between 27.76 and 32.61% and the pH of the cheeses ranged from 5.21 to 6.01. The results of the sensory analysis were processed using a PCA map. The results showed that sample no. 5 was rated within all attributes as the best. Sample 3, 2, and 1 followed. Sample 4 received the lowest score. The volatile aromatic compounds that contribute to a taste perception were analyzed by GC-MS in dairy products. The aroma profile was built by the volatile compounds that belonged to chemical families of alcohols, aldehydes, ketones, esters, amides, amines, imines, and terpenes. In particular, cheeses contained mostly alcohols (3-methyl-1-butanol), aldehydes (3-methylbutanal and benzaldehyde), and ketones (acetoin, 2,3,3-trimethylcyclobutanone, 2-heptanone, 2,3- butanedione, acetone, 2-butanone, 2-nonanone, 2- pentanone). The spreads most often contained alcohols (represented by 2-methyl-1-butanol, 3-methyl-1-butanol and cyclopropane-1,2,3-d3-methanol), aldehydes (2-methylbutanal, 3-methylbutanal, benzaldehyde) and ketones (acetoin, 2-heptanone, 2-pentanone, 2-butanone and 2,3-butanedione). [ABSTRACT FROM AUTHOR]

The article presents the hygiene measures that are applied in the Slovak Republic in supermarkets, food stores, grocery stores as a result of the COVID-19 pandemic situation in Slovakia. These measures have been published by the Public Health Authority of the Slovak Republic in the relevant legal regulations and are based on the decisions of the Government of the Slovak Republic, which took into account the opinions of the experts of the Pandemic Commission of the Government of the Slovak Republic. In general, these measures are based on the mask-distance-hand principle. In public areas outside and inside, it was ordered to wear masks and later wear a respirator of FFP2 class in exterior and interior, gloves on hands or disinfection of customers' hands before entering the store, observance of 2 m distance of people standing in a row at the cash registers, maximum capacity of persons in stores was determined one person per 25 m2 of sales area and later, this measure was tightened to 15 m2 of sales area. Also, to perform regular ventilation of the premises and to have as many cash registers as possible so as not to create long lines of customers. All shops were closed at 8:00 PM. In the case of shopping centers, entry is prohibited for people with a body temperature higher than 37 °C, and disinfection of hands is mandatory, wearing a mask and later wear respirators of FFP2 class is necessary. In a stricter regime, during the peak of the pandemic, there was a restriction for persons to shop food only in the nearest retail/grocery or similar place from the place of residence to the extent necessary to procure the essential needs of life. [ABSTRACT FROM AUTHOR]

The aim of the study was to compare the efficiency, sensitivity and reliability of the MEAT 5.0 LCD-Array and innuDETECT Assay detection kits in identifying selected animal species. Samples were taken from the femoral muscles of six animal species (turkey, chicken, cattle, pig, sheep and goat), and six variants of binary meat mixtures were analysed at 18 different concentration levels of addition. The MEAT 5.0 LCD-Array test was able to detect 0.1% of other meat additions in two meat mixtures and 0.5% in four meat mixtures. The innuDETECT Assays were able to detect the addition of 0.1% of other meat in three meat mixtures, 0.5% in two mixtures and 1% in one meat mixture. Subsequently, these methods were applied in practice to 136 samples of various products taken from commercial food networks. By performing extensive monitoring, we identified 60 products in which one to three species were detected besides what was present on the product label. Nine products were contaminated with pig DNA. Two products that the MEAT 5.0 LCD-Array kit identified as positive for the presence of pig DNA were not confirmed by the innuDETECT Pork Assay kit. We recommend these methods of analysis to comprehensively monitor the presence of animal species in food samples, regardless of the degree of heat treatment or mechanical processing, as a tool to detect food adulteration. [ABSTRACT FROM AUTHOR]

Food fraud is one of the long-standing causes of scandals attracting particular attention for a long time. This study aimed to monitor food fraud in the European Union and to identify the relationships among the countries where the cases were reported, adulterated commodities (seafood, eggs, milk, meat, fish, and their products) and types of fraud. The secondary data were covered by the survey focused on consumer knowledge about fraudulent activities, ingredient substitution, masking of origin, mislabeling, placing on the market of foods not fit for human consumption within Slovak inhabitants. Primary and secondary data were used to achieve this aim. Primary data were obtained from the Food Fraud and Quality Knowledge Center (KCFFQ) and secondary data from the questionnaire survey from 354 respondents. During the period from 2017 to 2019, 163 cases of food fraud were reported, most of which originated from Italy and mainly concerned fish and fish products. Based on primary data and one-way ANOVA statistical tests, we confirmed five hypotheses. There was found no statistical impact of the country on the type of food fraud (p = 0.0067), but the significant effect was determined on which food was adulterated (p = 0.000001). There was no statistical correlation among years and countries where the cases were reported (p = 0.110), but the statistically significant correlation was confirmed among years and commodities (p = 0.0043) and types of fraud reported (p = 0.009). Based on the processed secondary data from the questionnaire, we can conclude some information or public interest in food fraud problems. [ABSTRACT FROM AUTHOR]

The addition or exchange of cheaper fish species instead of more expensive fish species is a known form of fraud in the food industry. This can take place accidentally due to the lack of expertise or act as a fraud. The interest in detecting animal species in meat products is based on religious demands (halal and kosher) as well as on product adulterations. Authentication of fish and meat products is critical in the food industry. Meat and fish adulteration, mainly for economic pursuit, is widespread and leads to serious public health risks, religious violations, and moral loss. Economically motivated adulteration of food is estimated to create damage of around € 8 to 12 billion per year. Rapid, effective, accurate, and reliable detection technologies are keys to effectively supervising meat and fish adulteration. Various analytical methods often based on protein or DNA measurements are utilized to identify fish and meat species. Although many strategies have been adopted to assure the authenticity of fish and meat and meat a fish products, such as the protected designation of origin, protected geographical indication, certificate of specific characteristics, and so on, the coverage is too small, and it is unrealistic to certify all meat products for protection from adulteration. Therefore, effective supervision is very important for ensuring the suitable development of the meat industry, and rapid, effective, accurate, and reliable detection technologies are fundamental technical support for this goal. Recently, several methods, including DNA analysis, protein analysis, and fat-based analysis, have been effectively employed for the identification of meat and fish species. [ABSTRACT FROM AUTHOR]

In this work, we have compared and described the fermentation process of two commercial yogurt starter cultures during the white yogurt production. We used freeze-dried thermophilic starter culture YoFlex® YF - L812 and deep-frozen starter culture Delvo® Fresh YS - 241 for the production of white yogurts. We analysed titration acidity, active acidity, total viable counts, texture, and sensory parameters of white yogurts produced in laboratory conditions. This research was performed for dairy company Mliekareň Kopanice Selce, s.r.o., Slovakia. We did not found statistically significant differences (p >0.05) in titration acidity of both yogurts after 7 hours of fermentation. We did not found statistically significant differences (p >0.05) in the pH of both yogurts after 7 hours of fermentation. We found statistically significant differences (p <0.05) in all textural parameters (hardness, consistency, cohesion, and viscosity). The total viable count of microorganisms in yogurts after 24 hours of fermentation was 6.28 ' 107 and 7.14 ' 107 respectively. [ABSTRACT FROM AUTHOR]

Effective connection between the food industry and consumer demands are specific needs of consumers which were monitored in this study by using a preferential mapping method. Preference mapping is based on Principal Component Analysis (PCA), which is performed on preferences ratings given for each product and preferences of each consumer through an online questionnaire. Key features for the consumer choice were colour, odour, consistency, total flavour and overall appearance. We verified the composition and mapped the preferences of 10 hams purchased in Slovakia. In view of the persistence of identified cases of food counterfeiting and meat fraud, intensive monitoring and scrutiny is required through effective and accurate analytical methods, which are crucial for maintaining consumer confidence and ensuring compliance with local legislation and labeling. The reference approach for identifying animal species in food is the PCR method, which is however limited to several animal species, meat types. The use of microarray technology enables the identification of a wider range of animal species and greater user comfort, especially the speed of obtaining the results. It allows 24 animal species to be identified in one analysis in 8 samples at a time. Detection was performed using Chipron LCD Aarray Kit Meat 5.0. In all analyzed samples, components of animal origin were identified in accordance on the packaging of the products. The Meat 5.0 LCD chip, which was used for analysis, has detected the presence of other animal species. [ABSTRACT FROM AUTHOR]

In this work we evaluated different varieties of garlic. All varieties of garlic are rated from one harvest year. Compared samples were different in shape, taste, aroma and characteristics, which were likely to impact on consumer choice and deciding on purchases garlic. Selected indicators were part of internal sensory evaluations, which were evaluated by experts in the sensory laboratory. External part of the preference mapping was conducted among consumers relying on different varieties of garlic under their consumption. Using the internal part of the preferential mapping we summarize randomly selected characteristics within the textural properties and characteristics of taste in which we consider the possible impact on consumer´s choice. In the sensory evaluation assessors used 9 point scale to evaluate 15 selected properties across the texture, taste and aroma on 10 selected varieties according to the degree of preference. Garlic odour and textural properties were evaluated by the normal procedure, though the taste because of intense lingering aftertaste of has been evaluated in a prepared mixture after cooking. For external evaluation, we designed a questionnaire in which consumers can express their preference for individual samples based on photo and variety characteristics, using a hedonic scale from 1 to 9. Obtained data from sensory evaluation and a questionnaire survey were evaluated using statistical software XLSTAT. Preferential map summarise results from internal and external evaluation. We identified characteristics affecting the degree of consumer preferences according to the visualization of our results. [ABSTRACT FROM AUTHOR]

The Oravka tawny is a Slovak national breed of chicken. This breed has combined utility, which means it is valuable for both its meat and eggs. The Oravka tawny is linked to a specific region, Orava, and therefore these products could be protected by European geographical indication. The labeling and sale of chicken meat by the traditional breed of origin are widely used to promote quality and attract those products in the marketplace. For that use, we created the system and method of authentication that can reliably distinguish between the Oravka tawny, other chicken breeds, and other of Oravka's colorful characters. In our research, we analyzed 153 chicken feathers from the Oravka breed as well as from breeds used in the process of breeding the Oravka to their current state. They were divided into nine populations. To separate those populations, we used seven microsatellite markers recommended by FAO (Food and Agriculture Organization) and other authors. To create separate clusters of individual breeds, we used DAPC (discriminant analysis of principal components) analysis. [ABSTRACT FROM AUTHOR]

In this work, we investigated the effect of UV-C radiation (254 nm) on turbidity, microbial count and sensoric properties of the grape juices treated or not treated with sulphur dioxide. The UV-C radiation is considered to be germicidal against microorganisms. This technology is routinely used to treat drinking water. Application of this method for the purpose of treating the wine was tested in few studies. These studies have shown a positive effect on the inactivation of microorganisms, but they not dealt in detail with the sensory properties of grape juice after the treatment. The main idea of using this method appears to eliminate the sulphur dioxide from wine making technology. There are people who have a genuine allergy to sulfites, and these allergies are often linked with asthma. These people have an rapid onset of symptoms when drinking liquids like wine treated with sulphur dioxide. In our work we have found that the application of this method of treating the grape juice is problematic. Intensity of UV-C radiation increases the turbidity of grape juices. This effect was observed in all grape juices with or without addition of sulphur dioxide and also in clarified or not clarified grape juices. We found that UV-C radiation negatively affect the sensory properties of grape juices. This effect was more pronounced in grape juices treated with SO2. The smell and taste were significantly negatively changed. Exposure of grape juice treated with sulphur dioxide to UV-C radiation can probably lead to arising the sulphur compounds, which affects the smell and taste of grape juices. Also, it is very likely that the negative change in taste and smell may affect the quality of produced wines. For this purpose, we do not recommend to use UV-C treatment for the grape juice treatment. It will be interesting to conduct a detailed analysis of the grape juices composition before and after UV-C radiation treatment. [ABSTRACT FROM AUTHOR]

The objective of a comparative study was to investigate the relationship between the sensory assessment of the varietal coffee samples and their aromatic profile measured using an electronic nose. Sensory analysis plays a very important role in the evaluat ion of food especially in the evaluation of plant products (coffee included). Sensory assessor's role is to assess the taste, smell, texture and visual attributes of the product. Equally useful in the objective evaluation of foods and their flavor profile appears to be an electronic nose. The study showed that there is a difference in a flavored coffee varietal profile. This study was performed using techniques TDS for 15 seconds by naïve panel. Most of the coffee samples appeared bitter with sour aftertaste. Flavors of coffee are also often linked with its taste. The aim of measuring the electronic nose was thus instrumental to detect similarities between the seventh varietal coffees. The results showed that the similarity between human measurement panel and substantiating the electronic nose. Data were reduced using PCA techniques and most of the samples correspond to the same position at both assays. [ABSTRACT FROM AUTHOR]

Adulteration and food fraud are serious global problems. Analytical methods regarding animal species should represent a comprehensive tool for identification and possible quantification of the components. The aim of the study was to confirm usability and sensitivity of the MEAT 5.0 LCD-Array Kit (version 5.0, Chipron, Berlin, Germany) for forensic analysis of food, which simultaneously detects 24 kinds of animals. We verified its reliability for identification of pork mixed with meat of other 15 animal species. Mixtures of animal species meat were tested in the raw state and after heat treatment. For comparison, real-time polymerase chain reaction innuDETECT Pork Assay (Analytic Jena, Berlin, Germany) with quantitative potential was used. A standard pork DNA curve was established and the detection limit was determined. MEAT 5.0 LCD-Array Kit was found to have a high degree of robustness, probe specificity and repeatability, with a detection limit down to 0.5 % (w/w) but did not allow quantification. We also used both test methods for analysis of commercial products. By these analyses, we identified the presence of pork DNA in 14 products for which this fact was not reported on the product label. [ABSTRACT FROM AUTHOR]

The Rapid Alert System for Food and Feed (RASFF) plays a pivotal role in regulating food safety in the European Union by enabling the competent authorities in each Member State to issue warnings for removing unsafe or illegal items from the market. This article undertakes a comprehensive analysis of RASFF data on Slovak food from 2002 to 2020, to investigate the trends in notifications, actions executed, hazard categories, and product categories within the food industry. Our scrutiny of the RASFF data revealed fluctuations in the counts of alerts and information notifications across years, indicating periods of heightened hazard detection and enhanced transparency within the system. Various measures, including destruction, recall, notification, and prohibition, were employed to address these hazards and ensure the safety and compliance of food products. The hazard categories exhibited sporadic patterns, underscoring the necessity for ongoing surveillance and regulatory interventions. Specific product categories, such as dietetic foods, food supplements, and fortified foods, registered higher incidences of hazards in specific years, implying the need for intensified safety precautions. These findings highlight the importance of sustained efforts in maintaining food safety and managing risks within the industry., Competing Interests: The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (© 2023 Slovak Univerzity of Agriculture in Nitra.)