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Laczkowska M.,Instytut Przemyslu skorzanego w Lodzi | Malczak E.,Instytut biotechnologii Przemyslu Rolno spozywczego | Baryga A.,Instytut biotechnologii Przemyslu Rolno spozywczego
Listy Cukrovarnicke a Reparske | Year: 2015

The aim of the article is to present HPLC/RI method for determination of four carbohydrates: glucose, fructose, sucrose and raffinose in white sugar, brown sugar, molasses, sugar beet filtrate and diffusion juice. Those carbohydrates are most frequently assay substances in sugar products. The method shows good repeatability, precision and sensitivity. Linear range is 0.05–0,25 mg ml–1 for raffinose and 0.05–70 mg ml–1 for other three saccharides. The limit of detection (LOD) was determined 0.045 mg ml–1 for raffinose and 0.03 mg ml–1 for glucose, fructose and sucrose. © 2015, Listy Cukrovarnicke a Reparske. All rights reserved.


Smigielska H.,Poznań University of Economics | Lewandowicz J.,Poznań University of Economics | Le Thanh-Blicharz J.,Instytut Biotechnologii Przemyslu Rolno Spozywczego
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2013

The objective of the research study was to asses the usefulness of a technological RS4 type resistant starch of different botanical origin used as a thickener in ketchup sauces. The research material consisted of natural starches: potato starch, maize starch, and waxy maize starch, which were modified by the use of a cross-linking agent containing an adipic and acetic anhydride. The following research was performed: rheological analysis, texture analysis, colour and acidity analysis of the end product. It was found that, from the rheological point of view, all the sauces were pseudo-plastic fluids with a yield point. The highest apparent viscosity was recorded for the ketchup with the addition of the waxy maize, then, for the ketchup with the potato starch added, and with the maize starch added. The parameters of the texture profile of the ketchups analyzed slightly differed from the parameters of commercial ketchups, and the largest differences appeared in the range of hardness and adhesiveness. The application of the resistant starch preparations as a thickening agent to the production of the ketchup sauces has a positive effect on their colour. The botanical origin did not have any effect on the pH level of the analyzed products. The usefulness was confirmed of the RS34 type resistant starch, in particular of the potato and waxy maize starch, when applied as a thickener in ketchup type sauces.


Miecznikowski A.,Instytut Biotechnologii Przemyslu Rolno Spozywczego | Lenart A.,Katedra Inzynierii Zywnosci i Organizacji Produkcji
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2011

The objective of the study was to determine the impact of composition, physical properties of carriers, and sizes of granules of lactic acid fermenting bacterial bio-preparations from Lactobacillus plantarum sp. on the survivability of bacterial cells during the fluidized bed drying and storage under the refrigeration conditions. The bio-preparations were prepared with the use of the following carriers: soluble potato starch, saccharose, glucose, and lactose. The betaine was applied as a protective substance. The wet preparations were granulated using sieves having side holes sizes as follows: initially 1.25 mm, and at the second stage of analysis: 0.5, 1.0, 1.5, 2.0, and 2.5 mm. The preparations were dried in a laboratory fluidized bed dryer, at a temperature not exceeding 35°C. It was found that the survivability of the cells during drying was significantly impacted by the composition and the mutual ratios of the carriers used to produce bacterial preparations. The fluidized bed drying makes it possible to achieve a level of 65 % of the survivability of Lactobacillus plantarum C bacteria; however, the biological activity of the preparations analysed decreased, and 12 months after the storage at a temperature of 8°C, it was below 10 % in all groups of preparations compared to the initial value.


Grzeskowiak E.,Instytut Biotechnologii Przemyslu Rolno Spozywczego | Magda F.,Instytut Biotechnologii Przemyslu Rolno Spozywczego | Lisiak D.,Instytut Biotechnologii Przemyslu Rolno Spozywczego
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2011

The objective of the paper was to determine the total content of phosphorus and to assess the quality attributes of LD muscle in fatteners and lambs, processed pork products, and processed poultry products available in the Polish market. In the 24 products comprising smoked meats, and medium- and finecomminuted sausages, the following parameters were determined: pH, colour (L*a*b*), content of water, fat, sodium chloride, ash, and total phosphorus expressed as P2O5. Moreover, a sensory appraisal was conducted using a 1 to 5 point rating scale; the appraisal covered: overall appearance, odour, juiciness, tenderness, and flavour. The content of fat determined in the pork meat was significantly higher than in the lamb meat (2.97 and 2.01 %, respectively), as were the content of protein (23.91 and 21.37 %) and of total phosphorus (4.13 and 3.72 g/kg, respectively). In the processed poultry meats, a lower fat content was found compared to the pork pork meats; as for the smoked meats, it was 1.97 and 3.51 %, respectively; as for the medium-comminuted sausages, it was 7.47 and 16.79 %, and as for the fine-comminuted sausages: 17.86 and 24.96 %, respectively. Moreover, in the processed poultry meats, a higher content of total P2O5 phosphorus was found compared to the processed pork meats, i.e. 4.59 and 3.35 g/kg, respectively. The sensory quality of the processed meats analyzed was quite diversified, particularly regarding the poultry products. The pork products were higher rated, and their scores ranged from 4.2 to 4.7 points. The smoked poultry products were characterized by a worse flavour (3.48 points) as were the fine- comminuted sausages (3.77 points). The processed pork and poultry meats assessed were characterized by a lower content of water, fat, and sodium chloride compared to the level as specified in the Polish norms PN-A-82007 and PN-A-86526, and. from a nutritional point of view, this fact may be considered as an advantageous tendency. The level of P2O5 phosphorus in the processed meats analyzed did not exceed the admissible amount of 5 g/kg (except for the smoked poultry products). Still, this level should be regarded as relatively high, and the more so as it is recommended to apply the amounts of phosphorus expressed as P2O5 between 3.0 and 3.5 g/kg.


The ongoing globalization of food trade including meat trade, facilitated by global access to the internet, has brought to light the usefulness of multilingual catalogues containing commercial offers and subject-targeted standards, which describe products available in the market. The speed of electronic communication makes it possible to purchase not only day by day, but, also, hour by hour, and, practically, to simultaneously place a purchase order and to transfer the agreed payment onto the account of a supplier. The existing world monetary system ensures the explicitness of both the currencies in use and the conversion factors determining their most recent exchange rate; however, to assure the honesty of transactions, there are necessary instruments that allow the determination of the subjects of transactions and their specificity along with the quality values at the same time. In particular, this refers to perishable products, which, first of all, cover non-processed agricultural products and food. Within the frame of standardization activities by the UN Organization, the Economic Commission for Europe has made an attempt to develop quality standards for perishable products and the Working Party on Agricultural Quality Products has been set up. The activities of this international institution were represented in the paper and exemplified by the standard of porcine meat in the form of carcasses and commercial cuts.


Kucharczak D.,Wrocław University of Environmental and Life Sciences | Masewicz L.,Wrocław University of Environmental and Life Sciences | Le Thanh-Blicharz J.,Instytut Biotechnologii Przemyslu Rolno Spozywczego | Baranowska H.M.,Wrocław University of Environmental and Life Sciences
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2015

The objective of the research study was to determine the effect of acetylation of potato starch on binding water in starch gels produced. There were taken measurements of the spin-lattice T1 and spin-spin T2 relaxation times with the use of a low-field nuclear magnetic resonance (NMR); also, the water activity in acetylated starch gels was determined. A polymer with a known degree of substitution (DS) was utilized in the study. Those systems were measured where the content of starch ranged from 0.02 g/g to 0.10 g/g. The results of the water activity measured were used to determine the hydration coefficient of the starch defined as the weight of water associated with 1 g of biopolymer. It was found that the applied modification of starch caused the value of its hydration to decrease. The acetylated starch with a 0.06 degree of substitution was characterized by the lowest coefficient of hydration. On the basis of the relaxation time values, there were determined those parameters, which characterized the molecular dynamics of polymer hydrating water fraction. The determined spin-spin relaxation rate of hydration water molecules decreased with the increasing quantity of acetyl groups that exchanged hydroxyl groups. That fact means that the quantity of water molecules bound in the polymer network is reduced owing to the predominance of polymerpolymer interactions over the polymer-water interactions. © Polskie Towarzystwo Technologów Żywności, Kraków 2015 Printed in Poland.


Skapska S.,Instytut Biotechnologii Przemyslu Rolno Spozywczego | Sokolowska B.,Instytut Biotechnologii Przemyslu Rolno Spozywczego | Fonberg-Broczek M.,Instytut Wysokich Cisnien PAN | Niezgoda J.,Instytut Biotechnologii Przemyslu Rolno Spozywczego | And 2 more authors.
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2012

Alicyclobacillus acidoterrestris (AAT), thermoacidophilic, and spore-forming bacteria cause fruits and vegetable juices to spoil. A pasteurization process does not completely destroy the spores of those bacteria, but it activates their germination and further growth. The objective of this study was to assess the usefulness of high pressure pasteurization applied to inactivate AAT spores in apple juice. There was described the effect of a 300 MPa and 500 MPa pressure at 50° C on the survival of spores of eight AAT strains in the apple juice. When a 300 MPa pressure was applied for 10 min, the number of living spores was reduced to 1.27 - 3.46 log cfu/ml of juice depending on the strain. When the pasteurization process was prolonged by 30 min. and applied to the two most resistant strains, it was possible to reduce the number of living spores to 2.06 and 2.64 log cfu/ml. The increasing of the pressure to 500 MPa did not cause the pasteurization process to become significantly more efficient. It was confirmed that the application of a pulsed high pressure was the most effective. There were applied six five-minute pressure cycles of 100 MPa, 300 MPa, and 500 MPa, at 50°C. The highest reduction in the number of spores of the two AAT strains amounting to 2.40 and 3.11 log cfu/ml was achieved when a 300 MPa pressure was applied. The application of a pulsed high pressure (100 MPa at 50° C), followed by one hour incubation at 50°C, and the subsequent application of high pressure (500 MPa) resulted in the reduction in the number of the spores by more than 4 log cfu/ml. The AAT spores were resistant to the high hydrostatic pressure under the conditions as described in this study.


Sokolowska B.,Instytut Biotechnologii Przemyslu Rolno Spozywczego | Niezgoda J.,Instytut Biotechnologii Przemyslu Rolno Spozywczego | Chotkiewicz M.,Instytut Biotechnologii Przemyslu Rolno Spozywczego
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2012

Acidothermophilic and spore-forming bacteria Alicyclobacillus acidoterrestris can cause pasteurized fruit and vegetable juices to spoil. The effectiveness was examined of nisin and lysozyme used as natural preservatives to prevent apple juice from being spoiled by those bacteria. For each of the eight strains studied, a Minimal Inhibitory Concentration (MIC) level of nisin and lysozyme contained in the culture medium was determined. Depending on the strain, the MIC value of nisin was from 100 IU/cm3 to 1500 IU/cm3 of medium with regard to spores, and, with regard to vegetative forms, the MIC value ranged from 50 IU/cm3 to 1250 IU/cm3 of medium. The lysozyme prevented A. acidoterrestris spores from growing at a concentration level from 0.005 mg/cm3 to 0.2 mg/cm3 of medium, and the growth of vegetative cells was inhibited by the lysozyme at a concentration level ranging from 0.05 mg/cm3 to 0.2 mg/cm3 of medium. The results of the apple juice shelf life tests performed showed that the nisin was effective at the concentration levels equal to MIC. The growth of seven A. acidoterrestris strains was inhibited during their 28 day incubation period. The lysozyme at the concentration levels equal to MIC values guaranteed the durability of juice samples only during a period between 7 and 21 days.


The object of the invention is a new strain of Lactobacillus buchneri A deposited in the Collection of Industrial Microorganisms in the Institute of Agricultural and Food Biotechnology in Warsaw, under the number KKP 2047 p. The invention also concerns composition and a multi-component preparation for starch-rich plant preservation comprising this new strain, uses thereof and the method of silage production or starch-rich plant preservation.


Sokolowska B.,Instytut Biotechnologii Przemyslu Rolno Spozywczego
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2014

In the 1980s, it was found for the first time that thermophilic, acidophilic spore-forming bacteria caused the fruits to spoil; therefore, Alicyclobacillus bacteria were regarded to be adverse micro-organisms unwanted in the fruit juice industry, since they might incur economic losses. Those bacteria cause defects of microbiological origin. The spoilage of juices is mainly manifested through the formation of off flavours and odours resulting from the occurrence of chemical compounds, such as guaiacol and halophenols, produced by those bacteria. The spores of Alicyclobacillus spp. survive for long periods of time in fruit concentrates and similar environments; however, for their growth, environments containing more water are required. It is difficult to inactivate Alicyclobacillus spp. in fruit juices, because the spores thereof survive high temperatures and, after pasteurization, can germinate and grow under fitting conditions. A. acidoterrestris is the most commonly occurring species responsible for the spoilage of juices and similar products. Those strains grow in an environment showing pH between 2.5 and 6.0 and at a temperature above 20 °C. © by Polskie Towarzystwo Technologów Żywności, Kraków 2014.

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