Potravinarstvo Slovak Journal of Food Sciences

https://potravinarstvo.com/journal1/index.php/potravinarstvo/issue/feed Potravinarstvo Slovak Journal of Food Sciences 2023-01-11T15:17:00+00:00 doc. Ing. Peter Zajác, PhD. editor@potravinarstvo.com Open Journal Systems Potravinarstvo Slovak Journal of Food Sciences is an open access scientific journal intended for the food industry and scientists working in this field. Articles published in the journal are peer-reviewed by two reviewers and available free of charge online on the journal website. Journal covers areas including food hygiene, food safety, food quality, food microbiology, food laws and regulations, ingredients and ingredient functionality, nutraceuticals, product formulation, sensory science and sensory statistical analysis, process control and its contribution to food processing operations, food chemistry, food toxicology, food engineering, food technology and biotechnology, nourishment, public health, primary production of food, food adulteration, food economics and marketing, the environmental effect on food and food machinery. https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1805 Verification of the humic substances and PGPB biostimulants beneficial effects on the potato yield and bioactive substances content 2023-01-10T21:28:04+00:00 Alena Andrejiová alena.andrejiova@uniag.sk Samuel Adamec xadamec@uniag.sk Alžbeta Hegedűsová alzbeta.hegedusova@uniag.sk Ondrej Hegedűs hegeduso@ujs.sk Robert Rosa robert.rosa@uph.edu.pl

Potatoes are one of the most important sources of nutrients worldwide, but excessive doses of industrial fertilizers are usually used to achieve higher yields. Soil biostimulants are an increasingly used alternative for reducing fertilizer doses and growing healthy agricultural products. In this study, we examined the effects of humic substances (Agriful) and beneficial bacteria (Groundfix) based biostimulants applied by dripping irrigation on the yield and quality of potato tubers in comparison with the conventional N fertilization system. The small trail field experiment was founded in the growing season of 2020 in the Botanical Garden of the Slovak University of Agriculture in Nitra. The highest tubers yield had the combination of biostimulants and N fertilizer – 195.16% above to control. Simultaneously this combination reached an increase in refractometric dry matter content, starch content – 3.6%, and vitamin C content – 20% increase above to control. The Groundfix variant had the highest antioxidant activity with a 16.2% difference compared to the conventional nitrogen fertilization variant. These results show the positive effect of applied biostimulants on the yield and quality of cultivated potatoes.

2023-01-10T00:00:00+00:00 Copyright (c) 2023 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1806 The study of physicochemical and technological properties of boiled sausage recommended for the older adults 2023-01-10T21:28:02+00:00 Gulzhan Tokysheva tokisheva_g@mail.ru Tamara Tultabayeva tultabayeva.tch@mail.ru Rauan Mukhtarkhanova mukhtarkhanova.rauan@internet.ru Gulmira Zhakupova zhakupova_g1234@bk.ru Viktoriya Gorbulya gorbulya_v111@bk.ru Mukhtarbek Kakimov kakimov.mukhtarbek@bk.ru Kadyrzhan Makangali kmakangali@mail.ru

A recipe for cooked sausages of the herodietic direction using protein hydrolysate in the amount of 3%, 5%, and 7% of the mass of raw materials is proposed. The recipe is based on "Beef Sausage". Organoleptic evaluation of the prototypes showed that when protein hydrolysate was added in an amount of 7%, a specific taste characteristic of by-products was present in the prototype. Based on the sensory evaluation results, it was decided to continue the study of samples with the addition of 3% and 5% protein hydrolysate. The results of the study of the physicochemical parameters of the prototypes with the addition of protein hydrolysate 3% and 5%, showed the values of the mass fraction of protein 16.65% and 19.29%, fat 9.85% and 12.25%, carbohydrates 2.85% and 3.07% respectively, indicating an increase in the amount of protein and a decrease in the proportion of fat compared to the control sample. A significant increase in the content of such essential amino acids as lysine and valine and interchangeable amino acids as arginine, glycine, and serine in the test samples confirms that the protein hydrolysate introduced into the prototype is rich and well-balanced in amino acid composition. To study the effect of protein hydrolysate on the quality of meat products, the moisture binding capacity was determined, which was 3% and 5% in the experimental samples with the addition of protein hydrolysate – 75.62% and 79.13%, which is 3.4% and 8.2% higher than that of the control sample, respectively. The sample with the addition of 5% hydrolysate (80.01) has the greatest moisture-retaining ability, which is 9% higher than that of the sample with 3% hydrolysate and 15.8% higher than the control indicator. The study results of the fat-holding capacity in the samples also showed positive dynamics.

2023-01-10T00:00:00+00:00 Copyright (c) 2023 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1804 The study of the effect of drinks based on extracts of herbal adaptogens on the functional status of athletes during physical activity 2023-01-10T21:28:08+00:00 Leyla Martazanova leyla777@mail.ru Alina Maslova lina.maslova.97@inbox.ru Karen Ulikhanov ulikhanovkaren@mail.ru Diana Khadaeva krasotkadi@mail.ru Aminat Shemshedinova solnyshko17@mail.ru Aminat Magomedysupovna Abdullayeva aminka444@mail.ru Diana Makaeva makaevasogma@mail.ru Rayana Abdulvakhayova rayanasogma@mail.ru Amina Ozdoeva ozdoeva111@mail.ru Sergey Povetkin Ruslankalmykov777@yandex.ru

Adverse environmental factors, stress, lack of sleep and rest, and heavy physical exertion, deplete the human body. In particular, the reserves of the main metabolites, water, and oxygen, are very limited. People, especially athletes, need to take special dietary supplements with adaptogenic properties to adapt to stressful extreme loads. In this study, the influence of using extracts of leuzea, ginseng, and Eleutherococcus on athletes' performance, endurance, strength, and emotional state is carried out. The studies were conducted on four groups of male athletes aged from 19 to 25 years. For three weeks, diagnostics of vital lung capacity, Stange, and Genchi tests are carried out, and data on the general impressions of athletes are collected. According to the research results, the use of adaptogens leads to an increase in physical performance. After the first week of the study, a positive effect on the human body are noticed: improve well-being and increased athletic performance. When using Eleutherococcus, there was a change in the work of the central nervous system (motor functions): tasks begin to be performed in an organized and accelerated manner without deterioration of well-being, but the volume of strength exercises remained the same. When using the drug leuzea, muscle strength was noted, which allowed to increase the load. There is a positive effect of phytopreparations on the body, namely on the functions of the cardiovascular, central nervous and endocrine systems. In 4 participants who took leuzea, the performance in power competitions improved by 18.5% compared to the control group. The intake of Eleutherococcus and ginseng is accompanied by an increase in the activity of neurotransmitter cells, i.e., the effect on the mesolimbic system. In addition, a study of hematological blood parameters and hormonal statuses at the beginning and end of the study was conducted with the subjects who took leuzea extract. So, the use of the drug leuzea leads to the following positive changes: a more significant increase in ESR, a more significant increase in hemoglobin, compared with the control group. The conclusion is made about the practicality of taking biologically active additives based on some plant adaptogens.

2023-01-10T00:00:00+00:00 Copyright (c) 2023 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1828 The study of the nutritional and biological value of functional semi-finished fish products "fish balls" 2023-01-10T21:28:00+00:00 Galiya Utebekova galiya.utebekova@mail.ru Nursulu Akhmetova akhmetovanurslu_123@mail.ru Galina Gurinovich Gurinovichgalina_123@mail.ru

In the context of the problem of the organization of high-quality nutrition for consumers, the ways of its solution by expanding the range of products based on raw fish materials are considered. The necessity of creating combined semi-finished products with adequate substitution for plant components is justified, which allows increasing the amount of dietary fiber consumed and reducing the caloric content of the product, enriching minced fish with carbohydrates (polysaccharides and dietary fibers), amino acids, as well as macro- and microelements. Thus, a comparative analysis of the content of essential amino acids in the muscle tissue of fish in the inland waters of the Republic of Kazakhstan with some oceanic and marine fish showed that the content of amino acids such as leucine, lysine, threonine, phenylalanine is slightly higher. They are characterized by a high content of essential amino acids limiting the biological value, g/100 g of protein: lysine – 8.8-11.6; methionine – 2.1-3.1; tryptophan – 1.0-1.1. The data analysis shows that a higher pH value of fish meat corresponds to a higher elasticity value. The pH shift to the alkaline side of more than 7.5, although it promotes the release of myosin, reduces the elasticity of meat. In our study, we used minced fish from Carp, Pikeperch, Bream, and Pike. It was found that with the addition of 30% of the functional supplement of kelp, the moisture-retaining capacity of the fish semi-finished product was 48.6% and pH 6.67. With the addition of 30% of the functional pumpkin additive, the moisture-retaining capacity of the fish semi-finished product was 49.27% and pH 6.04. Developing semi-finished fish products with plant components makes it possible to obtain products of high biological value with a juicy consistency, which meets modern trends in healthy nutrition.

2023-01-10T00:00:00+00:00 Copyright (c) 2023 Potravinarstvo Slovak Journal of Food Sciences https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1795 The effect of functional bars on the biochemical parameters of blood during physical exertion 2023-01-11T15:17:00+00:00 Yuriy Sinyavskiy sinyavskiy@list.ru Aigerim Kassym aigerim4ik10@gmail.com Khussein Sarsembayev husein.a14@gmail.com

Currently, the fast pace of life, changes in consumers’ habits, and the trend toward a healthy lifestyle around the world create the need for new healthy foods for immediate consumption. In this regard, the production of snacks with high nutritional value, as well as giving them functional properties through the use of various types of raw materials, seems promising. The choice of components following the physiological needs of various population groups in snack production allows getting new specialized food products, which improves people's quality of life and health. The most promising is the production of functional snack bars by combining vegetable and dairy raw materials. It is promising to use mare’s milk as a dairy raw material. The clinical efficacy of the new fruit-protein bars based on mare’s milk (FBBs) was tested on 25 volunteers aged 25-35 years for 60 days. The control group consisted of 15 people who received two KDV fruit and nut bars for 60 days, the nutritional and energy value of which was comparable to the snacks studied. Before and after taking snacks, blood biochemical and immunological parameters were evaluated. The results indicate a positive effect of new snacks based on mare’s milk on performance indicators, the state of cellular immunity, blood parameters, biochemical parameters, and antioxidant status. There is a decrease in fat mass, intracellular and extracellular fluid levels, and a reducing the number of final and intermediate lipid peroxidation products. The blood level of haemoglobin, erythrocytes, platelets, hematocrit, and all classes of immunoglobulins increased. Specialized functional protein bars, enriched with dry mare’s milk, can be recommended to various categories of the population experiencing intensive physical activity and psychoemotional stress to increase their adaptive capabilities and performance.