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Iwanowska A.,University of Life Sciences in Poznań | Pospiech E.,University of Life Sciences in Poznań | Pospiech E.,Institute of Agricultural and Food Biotechnology in Warsaw | Lyczynski A.,University of Life Sciences in Poznań | And 7 more authors.
Acta Scientiarum Polonorum, Technologia Alimentaria | Year: 2010

Background: Principal parameters determining meat nutritional value, its culinary and processing suitability and which jointly make up the concept of meat quality include basic composition, as well as meat pH value. The objective of the presented research project was to compare the slaughter value, basic composition and the course of pH changes in meat obtained from young bulls of four cattle breeds: Limousine, Hereford, and Polish Holstein-Frisian of Black and White variety and Polish Red. Material and methods: In carcasses proportions of meat, fat and bones were determined using the dissection method. Chemical analyses were carried out on the longissimus dorsi muscle which was cut out from chilled carcasses. Samples were stored in vacuum bags for 10 days at 2°C. Results: Higher slaughter values were obtained in the case of beef breeds in comparison with the native once. With the age, fat and protein content in meat increased, while the content of water decreased. Meat of Limousine and Polish Red breeds was characterised by the highest protein content in the muscle tissue in contrast to that of Hereford breed in which its concentration was the lowest and was accompanied by the highest fat content. The process of meat acidification in all examined animals was slow and in general the final pH value was low. However, in the case of the beef type cattle slightly higher final meat pH values were recorded. Conclusions: The diversity of principal quality indices of culinary meat between compared breeds of young bulls was small, however often statistically significant. The analysis of the slaughter value revealed that the Polish Red cattle breed achieved dressing percentage similar to that of Hereford of beef type cattle. The Limousine bulls revealed the highest dressing and meatiness from all analysed animals. The highest protein content was found in the Limousine and Polish Red breeds despite the fact that they do not belong to the same production types. The meat from bulls was characterised by the final pH value ranging from about 5.46 to 5.60 indicating the proper course of meat acidification as well as its good quality and suitability for culinary purposes. © Copyright by Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu.


Karpinski P.,Warsaw University of Life Sciences | Kruszewski B.,Institute of Agricultural and Food Biotechnology in Warsaw | Sobocinska M.,Warsaw University of Life Sciences | Latkowska M.,Warsaw University of Life Sciences | And 2 more authors.
Polish Journal of Natural Sciences | Year: 2016

The aim of this study was to investigate changes of volatile compounds in Rokpol blue cheese during storage under different temperature conditions (4°C, 25°C, 35°C). Headspace solid-phase microextraction (HS-SPME) was used to isolate volatile compounds from the matrix and GC/MS was used for compounds separation and identification. Received aroma profiles were showed in the analyzed cheese and statistical analysis were done based on the identified groups of compounds. Results were interpreted on the basis of principal component analysis and cluster analysis. The dominant group of compounds represented ketones. The largest decrease in quality in the profile of volatile compounds was observed during storage at 25°C. Profile of volatile compounds remains similar during the week in 4°C and two days at 25°C. © 2016, University of Warmia and Mazury in Olsztyn. All rights reserved.


Smigielska H.,Poznań University of Economics | Le Thanh-Blicharz J.,Institute of Agricultural and Food Biotechnology in Warsaw
Acta Scientiarum Polonorum, Technologia Alimentaria | Year: 2010

Background. Modified potato starch is used as a thickener in foods or as a dessert component. Modification by oxidizing causes production of carboxyl radicals, which can bind elements in the coordination manner, inside starch granules. Zinc is one of the most essential microelements in the human body, and therefore the objective of our research was to determine the level of zinc adsorption from modified oxidized starch, to examine the changes in the starch's functional properties and the possibilities of using the starch for manufacturing dry mixes of milk desserts such as puddings. Material and methods. The adsorption efficiency was examined with the Varian AAS atomic absorption spectrometer. The colour parameter was examined by Chroma Meter CR-300 Minolta and the viscosity of 3.3% of starch gels by Brabender viscosimeter. The organoleptic tested was determined in pudding prepared with fortified starch. Results. Result of microelement adsorption it ranges from 49% to 84%, depending on concentration of salt used for adsorption. The colour of preparations with zinc did not show significant differences, while their viscosity was variable and higher from the viscosity of marketed pudding starch. Results were analysed and the recipe for zinc fortified pudding was prepared. Conclusions. The best organoleptic properties were described for the dessert for which one portion contains approx. 7.5 mg of zinc, which is 50% RDA for an adult person. © Copyright by Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu.


Iwanowska A.,University of Life Sciences in Poznań | Pospiech E.,University of Life Sciences in Poznań | Pospiech E.,Institute of Agricultural and Food Biotechnology in Warsaw
Acta Scientiarum Polonorum, Technologia Alimentaria | Year: 2010

The aim of the paper was the comparison of slaughter value and muscle properties of dual-purpose cattle most common in Poland with that of beef type, from which high quality culinary meat is obtained. Four breeds were compared: two of them were dual-purpose type i.e. Holstein-Fresian of Black and White variety and Polish Red and the other two - of beef type i.e. Limousine and Hereford. There are discussed factors influencing cattle slaughter value and muscle properties, i.e. the impact of the utility type, gender, age, feeding systems, as well as maturation rate of animals. The slaughter value was presented using the dressing percentage and the content of main components in the carcass i.e. the muscle tissue, fat and bones. The tissue composition of analysed cattle breeds and the share of main cuts in their carcasses were presented. Higher daily gains of beef type or dual-purpose breeds are connected with a higher number of muscle fibers (hyperplasia) and also with a bigger size of their diameter (hypertrophy). These phenomena are accompanied by increased lightness of meat colour what is the result of changes in the muscle fibers metabolism and the proportion of myosin heavy chains (MHC) of the I, IIa and IIx type. Observed differences in the slaughter value existed not only between breeds, but also inside them indicating the need for further improvement of animal selection and deeper analysis of factors influencing it. It was stated that the amount of culinary meat obtained from carcasses may be increased not only through the selection of corresponding genotypes, but also through the modification of the system of carcass cutting. The performed analysis of the slaughter value emphasizes special significance of the domestic Polish Red cattle also as a breed for production of good quality meat similar to beef cattle breeds. © Copyright by Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu.


Zaborowska Z.,Institute of Agricultural and Food Biotechnology in Warsaw | Przygonski K.,Institute of Agricultural and Food Biotechnology in Warsaw | Bilska A.,University of Life Sciences in Poznań
Acta Scientiarum Polonorum, Technologia Alimentaria | Year: 2012

Background: Lipid oxidation is a main problem during food processing, storage and consumption leading to losses of quality, stability, safety and nutritive value. Antioxidants have been used to prevent oxidation changes and off - flavor development in food products. Aim of the research was to evaluate antioxidative effect of thyme ethanol extract on sunflower oil during its storage in different temperature conditions. Oil samples were stored in darkness at 4°C, 18°C, 38°C. Material and methods. Samples of thyme (thymus vulgaris) were purchased at a local pharmacy in Poznań, Poland and sunflower oil was acquired from a local supermarket. Thyme extract was characterized by total polyphenol content. Antioxidant activity was estimated with use of DPPH and ABTS radicals scavenging methods. Ethanol extract of thyme at 1% level was added to sunflower oil. Peroxide value (PV), anisidine value (AV), totox value (TxV) and fatty acids (FA) content were taken as parameters for evaluation of effectiveness of thyme extract in stabilization of sunflower oil. Results: High polyphenol content, DPPH and ABTS radicals scavenging activity of ethanol thyme extract were evaluated. Results from different parameters were in agreement with other researchers, suggesting the antioxidant effect of thyme on antioxidant stability. Results show that thyme extract prolonged stability of sunflower oil and it may be a potent antioxidant for its stabilization. Conclusions: Ethanol thyme extract may be used as a natural antioxidant to prolong stability of oils. © Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu.


Le Thanh-Blicharz J.,Institute of Agricultural and Food Biotechnology in Warsaw | Malyszek Z.,Institute of Agricultural and Food Biotechnology in Warsaw | Szwengiel A.,University of Life Sciences in Poznań | Zieba T.,Wrocław University of Environmental and Life Sciences | Lewandowicz G.,University of Life Sciences in Poznań
Acta Scientiarum Polonorum, Technologia Alimentaria | Year: 2012

Introduction: The E 1450 sodium salt of starch octenylsuccinate which exhibits emulsifying properties is used as food additive and is also recommended as yolk replacer in the process of mayonnaise production. Commercial E 1450 preparations reveal excellent functional properties in mayonnaise production. However, sodium salt of starch octenylsuccinate produced in the course of the suspension process (as well as the product of its hydrolysis in a membrane reactor), despite high surface activity, is unsuitable for this purpose. Therefore, a hypothesis was put forward that the cause of the unsuitability of these preparations for mayonnaise production is their improper profile of molecular mass distribution and the objective of this study was to verify the above thesis. Material and methods: E 1450 preparations of different degree of substitution obtained alternately by means of reactive extrusion or enzymatic hydrolysis preceded by esterification in suspension were investigated. Preparations were characterised physico-chemically by determining the degree of substitution, viscosity, emulsifying activity index (EAI) and their capability to stabilise model emulsions (ME). Their molecular mass distribution profiles were determined and their suitability for the manufacture of low-fat mayonnaises was assessed. These investigations were also carried out for mixtures of preparations obtained as a result of a reactive extrusion and hydrolysis of the ester obtained during the suspension process. Results: Despite the fact that the preparations obtained in suspension were characterised by 100% values of the ES parameter, all attempts to manufacture with their assistance of mayonnaise by way of a simple substitution in the formulation of dried egg yolk by E 1450 starch failed. Similarly, attempts to manufacture mayonnaise using any of the preparations obtained by means of reactive extrusion or enzymatic hydrolysis of the reaction product in suspension also ended in failure. The only successful solution was the application of equilibrium mixtures of E 1450 preparations obtained by way of reactive extrusion with a hydrolisate. Conclusion: The performed investigations fully corroborated the correctness of the proposed hypothesis that the suitability of the starch octenylsuccinate sodium salt as an emulsifier for low-fat mayonnaises is associated with the appropriately high polydispersity of this polymer. © Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu.


Wojtowicz E.,Institute of Agricultural and Food Biotechnology in Warsaw | Zawirska-Wojtasiak R.,University of Life Sciences in Poznań | Adamiec J.,Technical University of Lodz | Pacynski M.,University of Life Sciences in Poznań | Przygonski K.,Institute of Agricultural and Food Biotechnology in Warsaw
Journal of Essential Oil-Bearing Plants | Year: 2013

Selected leaf and fruit spices were steam decontaminated by original continuous process. Aroma compounds of spices were analyzed before and after decontamination. A total of identified 24 volatiles were identified in marjoram, 21 volatiles in thyme, 8 volatiles in caraway and 14 in coriander, as it was also mentioned by other authors. The GC/O analysis showed that the primary compounds responsible for aroma in analyzed spices were linalool and cis-sabinene hydrate in marjoram, thymol in thyme, carvone in caraway and linalool in coriander, which received the highest dilution factor values (FD) both before and after decontamination. It was determined that the content of the main odorants may be estimated by a SPME/GC method. On the basis of these compounds it was found that steam decontamination caused considerable losses in leaf spices. No significant changes were found in the content of volatile compounds in fruit spices as a result of decontamination. Also, chiral analysis of key odorants in spices did not show changes in the enantiomeric distributions (linalool in marjoram, carvone in caraway and limonene in coriander) as a result of decontamination. © 2013 Copyright Har Krishan Bhalla & Sons.


PubMed | Institute of Agricultural and Food Biotechnology in Warsaw
Type: Journal Article | Journal: Acta scientiarum polonorum. Technologia alimentaria | Year: 2012

The E 1450 sodium salt of starch octenylsuccinate which exhibits emulsifying properties is used as food additive and is also recommended as yolk replacer in the process of mayonnaise production. Commercial E 1450 preparations reveal excellent functional properties in mayonnaise production. However, sodium salt of starch octenylsuccinate produced in the course of the suspension process (as well as the product of its hydrolysis in a membrane reactor), despite high surface activity, is unsuitable for this purpose. Therefore, a hypothesis was put forward that the cause of the unsuitability of these preparations for mayonnaise production is their improper profile of molecular mass distribution and the objective of this study was to verify the above thesis.E 1450 preparations of different degree of substitution obtained alternately by means of reactive extrusion or enzymatic hydrolysis preceded by esterification in suspension were investigated. Preparations were characterised physico-chemically by determining the degree of substitution, viscosity, emulsifying activity index (EAI) and their capability to stabilise model emulsions (ME). Their molecular mass distribution profiles were determined and their suitability for the manufacture of low-fat mayonnaises was assessed. These investigations were also carried out for mixtures of preparations obtained as a result of a reactive extrusion and hydrolysis of the ester obtained during the suspension process.Despite the fact that the preparations obtained in suspension were characterised by 100% values of the ES parameter, all attempts to manufacture with their assistance of mayonnaise by way of a simple substitution in the formulation of dried egg yolk by E 1450 starch failed. Similarly, attempts to manufacture mayonnaise using any of the preparations obtained by means of reactive extrusion or enzymatic hydrolysis of the reaction product in suspension also ended in failure. The only successful solution was the application of equilibrium mixtures of E 1450 preparations obtained by way of reactive extrusion with a hydrolisate. Table 2 collates texture parameters of the obtained mayonnaises.The performed investigations fully corroborated the correctness of the proposed hypothesis that the suitability of the starch octenylsuccinate sodium salt as an emulsifier for low-fat mayonnaises is associated with the appropriately high polydispersity of this polymer.


PubMed | Institute of Agricultural and Food Biotechnology in Warsaw
Type: Journal Article | Journal: Acta scientiarum polonorum. Technologia alimentaria | Year: 2012

Lipid oxidation is a main problem during food processing, storage and consumption leading to losses of quality, stability, safety and nutritive value. Antioxidants have been used to prevent oxidation changes and off - flavor development in food products. Aim of the research was to evaluate antioxidative effect of thyme ethanol extract on sunflower oil during its storage in different temperature conditions. Oil samples were stored in darkness at 4C, 18C, 38C.Samples of thyme (thymus vulgaris) were purchased at a local pharmacy in Pozna, Poland and sunflower oil was acquired from a local supermarket. Thyme extract was characterized by total polyphenol content. Antioxidant activity was estimated with use of DPPH and ABTS radicals scavenging methods. Ethanol extract of thyme at 1% level was added to sunflower oil. Peroxide value (PV), anisidine value (AV), totox value (TxV) and fatty acids (FA) content were taken as parameters for evaluation of effectiveness of thyme extract in stabilization of sunflower oil.High polyphenol content, DPPH and ABTS radicals scavenging activity of ethanol thyme extract were evaluated. Results from different parameters were in agreement with other researchers, suggesting the antioxidant effect of thyme on antioxidant stability. Results show that thyme extract prolonged stability of sunflower oil and it may be a potent antioxidant for its stabilization.Ethanol thyme extract may be used as a natural antioxidant to prolong stability of oils.

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