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MASO-INTERNATIONAL

Author: Zdeňka Javůrková

Microscopic Structure of Edible Insects Using LM and SEM

Authors: Martina Pečová, Matej Pospiech, Simona Ljasovská, Zdeňka Javůrková and Bohuslava Tremlová
Keywords: Tenebrio molitor, cuticle, microscopy, new food trends

According to the valid legislation, insects are classified as novel foods, and they have already appeared on the market as a part of some products or individually. A number of methods are used to verify food authenticity, and microscopy is one such possibility. Microscopic methods work based on visual-image evaluation, so they can be a … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2020

The color measuring of apple pieces packaged in the edible pectin coating with the addition of hemp flour extract

Authors: Simona Jančíková, Dani Dordevic and Zdeňka Javůrková
Keywords: RGB, color parameters, edible packaging, fruit

The aim of this study was color measuring of apple pieces packaged in the coating prepared from pectin and hemp flour water extract (HFE). The apple pieces of Granny Smith apples were packaged in the coating consisted of 1, 3 and 5 % of pectin, which was solved in the 5 % HFE. The color … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2019

Correlation between olive oil color and present pigments: case study with color methods

Authors: Marcela Matějů, Dani Dordevic, Hana Běhalová, Zdeňka Javůrková, Matej Pospiech, Bohuslava Tremlová and Piotr Kulawik
Keywords: industrial camera, olive oil color, personal camera, pigments

The aim of the study was to find correlation between olive oil color and pigments present in olive oil. The material of the experiment consisted out of different olive oil types (n = 22), including olive oil mixtures (refined olive oil + extra virgin olive oil) and extra virgin olive oils (multivarietal and monovarietal). RGB … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2017

The microstructure of whole-muscle meat products

Authors: Bohuslava Tremlová, Matej Pospiech and Zdeňka Javůrková
Keywords: dry-cured ham, ham, histology, microscopy

This paper describes the microstructure of whole-muscle meat products. It describes the microstructure of hams of the highest quality, choice hams, standard hams, and other whole-muscle products including dry-cured hams and poultry hams. The histological characterisation of pork ham of the highest quality and choice ham indicates that skeletal muscle forms demarcated areas connected by … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2015

Histochemical detection of pea protein

Authors: Zdeňka Javůrková, Michaela Petrášová, Matej Pospiech and Bohuslava Tremlová
Keywords: histochemistry, microscopy, pea flour, plant proteins

The meat industry uses vegetable proteins as meat substitutes to reduce the price of its products. Some vegetable proteins, however, have allergenic effects. Efforts are therefore being made to replace such allergenic proteins with other vegetable proteins that are not classified as allergens by the legislation. The most commonly used include pea protein, though this … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 01/2015

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
ISSN 1805-529X (online)

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