Time filter

Source Type

Balice, Poland

Palka K.,University Rolniczy | Migdal W.,University Rolniczy | Wojtysiak D.,University Rolniczy | Natonek-Wisniewska M.,Instytut Zootechniki PIB | And 4 more authors.
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2010

The objective of the investigations was to compare the thermostability of model meat batters and the basic chemical composition, texture, and sensory quality of model sausages from pig meat of the following pig breeds: Polish landrace (pbz), Polish large white (wbp), duroc, pietrain, and puławska. Pigs were 120, 150, 180, and 210 days old when slaughtered. The muscles investigated were m. longissimus dorsi (LD) and m. semimembranosus (SM). The values of yield of batters and cooking losses were calculated based on differences between the masses of batters prior to and after the heating. The basic chemical composition of sausages was determined according to the relevant Polish Standards. The Texture Profile Analysis (TPA) and shearing force measurement were performed using, a TA-XT2 texture analyzer. The sensory analysis was carried out by a team consisting of 5 properly trained persons whose sensory recep-tiveness levels were proved to be fit. The batters made from the pbz and wpb pig meet were characterized by the highest thermostability level, whereas the batters from the duroc pig meat -by the lowest. The protein contents in sausages were rather similar, they did not depend on the breed and age of pigs, and amounted ca. 13 %. The highest fat and the lowest water contents were found in meat products from meat of the pbz and duroc pigs, whereas the highest water and the lowest fat contents in products from meat of the pietrain pigs. With the advancing age of animals used to manufacture meat sausages from their meat, the water content decreased and the fat content increased. The TPA hardness of sausages made from meat of the puławska and pietrain breeds had a higher value than the TPA hardness of model products made from meat of other breeds. The springiness, cohesiveness, chewiness, and resilience values of sausages made of the duroc pig meat were higher compared to the sausages from meat of other pig breeds. The sausages manufactured from meat of the pietrain and puławska breeds were characterized by the lowest springiness and cohesiveness levels. The TPA hardness values of sausages made from meat of pigs slaughtered at the age not exceeding 180 days did not change, however, they increased in sausages made from meat of 210-day old pigs. The values of other texture parameters were significantly higher in sausages made from meat of 150-day old pigs. The shear force values were the highest in model sausages made from meat of the puławska breed and from meat of 150-day old pigs, and the lowest in sausages from meat of the pietrain breeds and from meat of 120-day old pigs. The sensory quality level of all the model products was good. The sausages made from meat of the duroc breed and of the pigs slaughtered on their 120th day of age were assessed as having the lowest sensory quality. The meat of the pbz, wbp, puławska, and pietrain pig breeds, and slaughtered at the age of 150 days, proved to have the optimal usefulness for manufacturing fine ground, scalded sausages. The meat of the duroc pigs was less useful for manufacturing such products. Source

Szablewski T.,Katedra Zarzadzania Jakoscia Zywnosci | Gornowicz E.,Instytut Zootechniki PIB | Stuper-Szablewska K.,Wroclaw University of Environmental and Life Sciences | Kaczmarek A.,Katedra Zarzadzania Jakoscia Zywnosci | Cegielska-Radziejewska R.,Katedra Zarzadzania Jakoscia Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2013

Eggs stand out because of their considerable nutritional value; they constitute a component of many food products. This is for the reason that they contain many necessary ingredients for life including minerals. The mineral composition of table eggs changes and depends, to a large extent, from nutritional and genetic factors. The objective of the research study was to compare the content of nine macro- and microelements in the contents of eggs from the selected autochthonous hen breeds: Greenleg Partridge, Yellowleg Partridge, Rhode Island Red, and Sussex, which were kept under ecological conditions and fed in a uniform way. The selected elements were determined using an AAS method. As regards the content of elements, a significant differentiation of eggs was found depending on the hen breed. The highest amounts of the following elements were found in the contents of Sussex eggs: magnesium (161.13 mg·kg-1), copper (1.46 mg·kg-1), and selenium (0.35 mg·kg-1). The eggs pf the Rhode Island Red hens had the highest content of potassium (1377.02 mg·kg-1), iron (47.63 mg·kg-1), and manganese (151.50 mg·kg-1). The Greenleg Partridge hen laid eggs the contents of which had the highest level of zinc (23.33 mg·kg-1) and the Yellowleg Partridge hen laid eggs with the contents containing the highest amounts of sodium (1820.92 mg·kg-1) and calcium (618.21 mg·kg-1). Source

Kowalska D.,Instytut Zootechniki PIB | Bielanski P.,Instytut Zootechniki PIB | Chelminska A.,Instytut Zootechniki PIB
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2011

The objective of the research performed was to determine the effect of 3 % linseed, 3 % fish oil, and one antioxidant added to feed on the fatty acid profile, content of cholesterol and vitamin E in the lipids of rabbit meat. The research project comprised the offspring of 50 New Zealand White rabbit does. The rabbits in the control group (I) were fed a balanced, complete, standard rabbit feed mixtures. The animals from the control group II and III were fed a feed with 3 % linseed oil added; the feed for the rabbits from the group III contained a 100 % higher supplement of vitamin E as a natural antioxidant. The animals from the groups IV and V were fed a feed with 3 % fish oil added; the feed for the group V contained a higher content of vitamin E added. In the samples of meat taken from the rear leg muscles of the rabbits investigated, the following was determined: fatty acid profile, total content of cholesterol, total content of vitamin E, and malondialdehyde (TBARS). The 3 % supplement of linseed and fish oil caused the content of n-3 polyunsaturated fatty acids to increase. A significant difference was found between the control group and experimental groups as regards the content of those fatty acids. In addition, it was found that the disproportion in the content of n-6 and n-3 acids decreased; this fact has a positive effect from the nutritional point of view. The research proved a significant effect of the linseed and fish oil supplements on the total content of cholesterol in the rabbit meat. A significant increase in the content of vitamin E was found in the analyzed muscles of rabbits in the experimental groups, and a decrease in content of malondialdehyde (TBARS), which reflects a slower rate of meat lipid oxidation. Source

Discover hidden collaborations