Instytut Chemicznej Technologii Zywnosci

Poland

Instytut Chemicznej Technologii Zywnosci

Poland
SEARCH FILTERS
Time filter
Source Type

Milala J.,Instytut Chemicznej Technologii Zywnosci | Sojka M.,Instytut Chemicznej Technologii Zywnosci | Krol K.,Sadowniczy Zaklad Doswiadczalny | Buczek M.,Sadowniczy Zaklad Doswiadczalny
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2013

The objective of the research study was to determine the pomological characteristics and chemical composition of 'Karpatia' Rosa pomifera fruits. Immediately after harvesting, the fruits were frozen and freeze-dried. The nutrients and selected groups of poly-phenols were determined in the flesh and seeds. The composition of fatty acid was determined in the oils obtained from the seeds. It was proved that the flesh contained 90 % of total carbohydrates in the dry mass; 31.9 % thereof was a dietary fibre. Moreover, the flesh was characterized by a high quantity of vitamin C: 3.5 %. Next, the seeds contained 79 % of total carbohydrates in the dry mass; 71.3 % thereof was a dietary fibre. The seeds were characterized by a significant content of fat (10.5 %) and protein (9.6 %). The oil obtained from the seeds comprised 80 % of polyunsaturated fatty acids; the α-linolenic acid constituted 31.3 % of total fatty acids. Their content was higher than that in the seeds of other native rose cultivars. Among the polyphenolic compounds, the flavanols predominated, both in the flesh and the seeds; their mean quantity was 2783 mg/100 g d.m. and 842 mg/100 g d.m., respectively. Furthermore, there were present: quercetin and kaempferol glycosides and free and bound ellagic acid. The 'Karpatia' Rosa pomifera can be considered a valuable cultivar in food processing owing to the following pomological features: large fruits, high percent content of flesh, one-time harvest, and, also, content of bioactive compounds, i.e. vitamin C and poly-phenols.


Bagnowska A.,Instytut Chemicznej Technologii Zywnosci | Krala L.,Instytut Chemicznej Technologii Zywnosci | Nowak A.,Technical University of Lodz | Oracz J.,Instytut Chemicznej Technologii Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2014

Theoretical assumptions suggest that chitosan might be, owing to its good antioxidant properties, a component of a set of additives, which are able to eliminate a nitrate(lll) compound from the production of sausages, 'the antioxidant activity of chitosan depends on the method of how it is obtained, on its molecular structure, and on the properties of biological material, to which it was added. The objective of the research study was to determine the antioxidant effectiveness of chitosan with different molecular weight values that was added, together with lycopenc, to medium-comminuted pork sausages stored under the refrigeration conditions for 35 days. The antioxidant properties of chitosan were determined based on: the AV values, MDA concentration and content of fatty acids, and colour parameters. It was shown that the chitosan of a molecular weight of 135 · 103 Da, was characterized by the strongest antioxidant activity. Together with the lycopenc, it acted as Ml agent protecting against oxidative changes, and its protective range was similar to that of the traditional curing mix. On the other hand, the chitosan of a molecular weight of 68 · 103 Da had the weakest antioxidant properties. The decrease in the content of PUFAs in the sausages with the added chitosan of a molecular weight of 68 · 103 Da was about twice as high (2.1 mg/g fat) compared to the sausages with the added Chitosan of a molecular weight of 135 · 103 Da (1.1 mg/g of fat). In the sausages analyzed, the ratio between the n-6 series and n-3 scries fatty acids in the sausages tested was three times higher than the desired ratio (12.9 - 16.3), and it was typical for the pork meat. © Polskie Towarzystwo Technologόw Żywności, Krakwό 2014.

Loading Instytut Chemicznej Technologii Zywnosci collaborators
Loading Instytut Chemicznej Technologii Zywnosci collaborators