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Kaunas, Lithuania

Miezeliene A.,KTU Food Institute | Alencikiene G.,KTU Food Institute | Gruzauskas R.,Lithuanian Veterinary Academy | Barstys T.,Lithuanian Veterinary Academy
Biotechnology, Agronomy and Society and Environment | Year: 2011

Currently there is a focus on the development of functional poultry products capable of enrichment by selenium, vitamin E, iodine and fatty acids of the third order. Since there is a lack of data about various selenium sources and its synergistic effect on sensory and other properties of vitamin E enriched poultry, the objective of this research was to examine the effect of addition of selenium in broilers diet on meat quality. The amount of Se in the diet was increased from 0.15 mgkg 1 feed (control group) to 0.5 mg. kg 1 feed. Addition of Se had no signifcant effect (p > 0.05) on cooking and thawing losses, as well as on the majority of sensory attributes, adhesiveness, cohesiveness of chicken breast samples. Aftertaste (p < 0.05), hardness (p < 0.001) and resilience (p < 0.001) of the texture of the samples increased along with the increased amount of Se in bird diet. Mean values of the sensory attributes of thigh muscles showed no signifcant differences among the samples in case of intensities of odor and taste attributes; however, rmness and chewiness of the tested samples increased by increasing the amount of Se in the feed (p > 0.05). In addition, Se did not have signifcant infuence on meat cooking or thawing losses. The results of this study showed that 0.15 mg and 0.5 mg of selenium in complex with 40 mg of vitamin E could be added to broiler diet without having negative effect on technological or sensory properties of the broiler meat and acceptability. Source


Juodeikiene G.,Kaunas University of Technology | Salomskiene J.,KTU Food Institute | Eidukonyte D.,Kaunas University of Technology | Vidmantiene D.,Kaunas University of Technology | And 2 more authors.
Food Technology and Biotechnology | Year: 2011

Lactobacillus sakei MI806, Pediococcus pentosaceus MI810 and Pediococcus acidilactici MI807, able to produce bacteriocin-like inhibitory substances, were originally isolated from Lithuanian spontaneous rye sourdough and adapted in the novel fermentation medium containing extruded wheat material. The novel fermented products (50 and 65 % moisture content) were stored at the temperatures used in bakeries (15 days at 30-35 °C in the summer period or 20 days under refrigeration conditions at 0-6 °C). The number of lactic acid bacteria (LAB) was determined during the storage of fermented products for 15-20 days. Furthermore, the effect of novel fermented products stored under different conditions on wheat bread quality was examined. Extruded wheat material was found to have a higher positive effect on LAB growth compared to the control medium by lowering the reduction of LAB populations in fermented products with the extension of storage time and increase of temperature. During storage, lower variation and lower decrease in LAB count were measured in the novel fermented products with a moisture content of 65 % compared to those with 50 %. Furthermore, this humidity allows for the production of a product with higher moisture content in continuous production processes. The addition of the new fermented products with 65 % humidity to the wheat bread recipe (10 % of the quantity of flour) had a significant effect on bread quality: it increased the acidity of the crumb and specific volume of the bread, and decreased the fractal dimension of the crumb pores and crumb firmness. Based on the microbiological investigations of fermented products during storage and baking tests, the conditions of LAB cultivation in novel fermentation media were optimized (time of cultivation approx. 20 days at 0-6 °C and approx. 10 days at 30-35 °C). Source


Garmiene G.,KTU Food Institute | Salomskiene J.,KTU Food Institute | Stankiene J.,KTU Food Institute | Januskeviciene G.,LVA Tilzes g. 18 | Zaborskiene G.,KTU Food Institute
Milchwissenschaft | Year: 2012

The aim of this study was to examine the formation and changes of biogenic amine content in semi-hard and hard cheese during the technological process of cheese manufacture. The starter used for the manufacture of the semi-hard cheese was from mesophilic lactic acid bacteria, the starter used hard cheese was from mesophilic and thermophilic lactic acid bacteria. The study of the formation of biogenic amines during manufacture showed that during ripening biogenic amine content increased, and the distribution in the cheese mass was uneven. The predominant biogenic amines in semi-hard cheese were putrescine and tyramine. The maximum content of biogenic amines was found in the middle of the cheese (253 mg/kg) while the minimum was found in the cheese rind (159 mg/kg). The predominant biogenic amines in hard cheese were putrescine (107 mg/kg) and cadaverine (52 mg/kg). The predominance of different biogenic amines in semi-hard and hard cheese and their content could be related to the different composition of starters and the number of lactic acid bacteria surviving until the end of ripening. Source


Garmiene G.,KTU Food Institute | Salomskiene J.,KTU Food Institute | Jasutiene I.,KTU Food Institute | Macioniene I.,KTU Food Institute | Miliauskiene I.,KTU Food Institute
Milchwissenschaft | Year: 2011

The aim of this research was to determine influence of cheese type (hard and semi-hard) on the benzoic acid content during manufacture. Starters with different compositions of lactic acid bacteria (LAB) species were used for the manufacture of these cheeses. The starter from mesophilic and thermophilic LAB was used for the manufacture of the hard cheese with a high second-heating temperature. Starter from mesophilic LAB was used for the manufacture of the semihard cheese with a low second-heating temperature. It has been determined that the levels of benzoic acid in cheeses made with a starter including thermophilic LAB was higher (28 mg/kg) than in cheeses made with a starter including mesophilic LAB (11 mg/kg). Benzoic acid content in hard and semi-hard cheese increased during the ripening. The increase was insignificant in semi-hard cheese (4%) and significant in hard cheese (2.5 times after 60 days) when compared with its content in cheese after pressing. The increase of benzoic acid content in hard cheese during its ripening can be related with relatively high counts of thermophilic LAB (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus). During the further ripening of hard cheese, benzoic acid content increased and reached 152 mg/kg at 48 months. Source


Jonkuviene D.,KTU Food Institute | Salomskiene J.,KTU Food Institute | Garmiene G.,KTU Food Institute | Zaborskiene G.,KTU Food Institute
Milchwissenschaft | Year: 2012

A total of 34 presumptive Bacillus cereus cultures were isolated from dried milk products and confirmed on a selective chromogenic BACARA medium as B. cereus. Fatty acids from the colony's material were extracted using n-hexane and methylated with a KOH methanol solution yielding methyl esters. Fatty acids were separated using a gas Chromatograph equipped with flame ionization using a 120 m BPX-70 column. A "Supelco 37 Component FAME Mix" reagent kit was used for the identification of fatty acids. Fatty acids produced by more than 50% of all investigated B. cereus were assumed as typical for these isolates. A total of 23 typical fatty acids were identified in B. cereus. There were significant differences in the amounts of fatty acids produced between B. cereus isolates. All B. cereus isolates produced butyric, palmitoleic, oleic and docosahexaenoic fatty acids in the largest amounts of the total fatty acid content. Ten of typical fatty acids in individual B. cereus isolates appeared as minor components and their amounts were less than 2% of the total fatty acid content. Cluster analysis closely related all the isolates. The main difference between the isolates clustered into two groups was the absence of capric and undecanoic fatty acids in group 2. Source

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