Melissopalynology is an important analytical method to identify botanical origin of honey. Pollen grain recognition is commonly performed by visual inspection by a trained person. An alternative method for visual inspection is automated pollen analysis based on the image analysis technique. Image analysis transfers visual information to mathematical descriptions. In this work, the suitability of three microscopic techniques for automatic analysis of pollen grains was studied. 2D and 3D morphological characteristics, textural and colour features, and extended depth of focus characteristics were used for the pollen discrimination. In this study, 7 botanical taxa and a total of 2482 pollen grains were evaluated. The highest correct classification rate of 93.05% was achieved using the phase contrast microscopy, followed by the dark field microscopy reaching 91.02%, and finally by the light field microscopy reaching 88.88%. The most significant discriminant characteristics were morphological (2D and 3D) and colour characteristics. Our results confirm the potential of using automatic pollen analysis to discriminate pollen taxa in honey. This work provides the basis for further research where the taxa dataset will be increased, and new descriptors will be studied.
- MeSH
- barva MeSH
- med analýza MeSH
- mikroskopie metody MeSH
- počítačové zpracování obrazu metody MeSH
- pyl klasifikace MeSH
- včelařství * MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- Geografické názvy
- Česká republika MeSH
The present review aimed to investigate and analyze the use of byproduct apple pomace as a fortification ingredient in different types of foods. The data obtained from English published articles found on Web of Science, Scopus, and Google Scholar in the period from 2007 to 2019 were used for making the table overview and meta-analysis of results described in those studies. The systematic review confirmed the importance of apple pomace use in the food industry due to the beneficial nutritional profile and ecological issue (waste management). The main attributes of apple pomace are high content of antioxidant compounds and dietary fibers. Dietary fibers from apple pomace significantly increased total fiber content in enriched products-meaning that the transfer of the fortification can be declared health beneficial. The conducted meta-analysis showed unambiguously the different influence of apple pomace addition according to fortified food commodity. The fortification drawbacks were noticeable in plant food products because darker and brownish color was not evaluated positively by panelists. Oppositely, color, as one of the main sensory characteristics, was beneficially affected in animal origin food. The sensory properties, including color, play an important role in product acceptance by consumers. Besides color, animal origin products fortified by apple pomace showed the most acceptable textural properties and oxidative stability.
- MeSH
- fortifikované potraviny analýza MeSH
- Malus chemie MeSH
- manipulace s potravinami MeSH
- ovoce chemie MeSH
- zvířata MeSH
- Check Tag
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
- metaanalýza MeSH
- systematický přehled MeSH
BACKGROUND: Several raw materials and additives are used in meat production. In terms of origin, proteins which are the closest related to meat are derived from slaughtered carcasses. The aim of the work was to assess the effect of their addition on the microstructure, texture and colour of frankfurter-type meat products. RESULTS: Calleja staining, instrumental textural analysis and colour analysis were applied. The microscopic results were evaluated qualitatively. Canonical component and Tukey's HSD were used for textural and RGB evaluation. Microscopically, protein matrix formation in products containing pork haemoglobin (155_16) and pork plasma P (158_16) was found to be different from that in other samples. Texture analysis revealed differences (P < 0.05) in shear force between pork haemoglobin 155_16 and all tested samples, in the hardness between the control (154_16) and pork collagen protein (157_16) and between 157_16 and 160_16. Chewiness showed differences between control 154_16 and collagen proteins 157_16. Colour analysis showed a difference between pork haemoglobin (155_16) and other products (P < 0.05) by component analysis. CONCLUSION: All tested additives were incorporated into the protein matrix. Therefore, they may be used as additives even for unrecommended meat products. Addition of pork haemoglobin has a significant impact on the colour of the final product. © 2018 Society of Chemical Industry.
- MeSH
- barva MeSH
- chuť MeSH
- heterocyklické sloučeniny tetra- a více cyklické analýza MeSH
- kolagen analýza MeSH
- lidé MeSH
- manipulace s potravinami MeSH
- masné výrobky analýza MeSH
- mechanické jevy MeSH
- potravinářské přísady analýza MeSH
- prasata MeSH
- skot MeSH
- tvrdost MeSH
- zvířata MeSH
- Check Tag
- lidé MeSH
- skot MeSH
- zvířata MeSH
- Publikační typ
- časopisecké články MeSH
In this study we developed an immunofluorescence method to detect pea protein in meat products. Pea protein has a high nutritional value but in sensitive individuals it may be responsible for causing allergic reactions. We produced model meat products with various additions of pea protein and flour; the detection limit (LOD) of the method for pea flour was 0.5% addition, and for pea protein it was 0.001% addition. The repeatabilities and reproducibilities for samples both positive and negative for pea protein were all 100%. In a blind test with model products and commercial samples, there was no statistically significant difference (p > 0.05) between the declared concentrations of pea protein and flour and the immunofluorescence method results. Sensitivity was 1.06 and specificity was 1.00. These results show that the immunofluorescence method is suitable for the detection of pea protein in meat products.
- MeSH
- fluorescenční protilátková technika * MeSH
- hrách setý chemie MeSH
- lidé MeSH
- masné výrobky analýza MeSH
- rostlinné proteiny analýza MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- časopisecké články MeSH
The anthocyanin composition of blue (Triticum aestivum L., cv. Skorpion) and purple wheat (Triticum aethiopicum JAKUBZ cv. Abyssinskaja arrasajta cv. Abyssinskaja arrasajta), cultivated in the Czech Republic, and of the prepared whole blue and purple wheat bread was determined. In blue and purple wheat, 19 and 26 anthocyanins, respectively, were tentatively identified by liquid chromatography and mass spectrometry. The total content of anthocyanins determined in blue and purple wheat was 9.26 and 13.23 mgkg(-1), respectively. The breads were baked at 240 and 180 °C. Some significant differences in anthocyanins content were observed between breads prepared at different baking temperatures. The content of cyanidin-3-glucoside, delphinidin-3-glucoside and pelargonidin-3-glucoside was determinated in starting material, whole meal flours and baked breads. These kinds of wheat are suitable for baking bread, since intake of anthocyanins may play an important role in the prevention of human diseases.
- MeSH
- anthokyaniny analýza chemie MeSH
- chléb analýza MeSH
- chromatografie kapalinová MeSH
- druhová specificita MeSH
- glukosidy analýza MeSH
- hmotnostní spektrometrie s elektrosprejovou ionizací MeSH
- jedlá semena chemie MeSH
- lidé MeSH
- mouka analýza MeSH
- pšenice chemie MeSH
- vaření * MeSH
- vysoká teplota * MeSH
- vysokoúčinná kapalinová chromatografie MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- Geografické názvy
- Česká republika MeSH
1. vyd. 104 s. : il., tab. ; 30 cm
- MeSH
- analýza potravin MeSH
- bezpečnost potravin MeSH
- kontrola potravin MeSH
- kvalita jídla MeSH
- ochrana spotřebitele zákonodárství a právo MeSH
- potravinářská technologie normy organizace a řízení zákonodárství a právo MeSH
- spotřebitelská bezpečnost produktů normy zákonodárství a právo MeSH
- Konspekt
- Potravinářský průmysl
- NLK Obory
- farmacie a farmakologie
- zemědělství a potravinářství
- NLK Publikační typ
- učebnice vysokých škol
- MeSH
- beta-karoten * analýza MeSH
- karotenoidy MeSH
- lidé MeSH
- slivoň * MeSH
- zemědělství MeSH
- Check Tag
- lidé MeSH
- Geografické názvy
- Česká republika MeSH
- Chorvatsko MeSH
- Pákistán MeSH
