Katedra Technologii Gastronomicznej i Higieny Zywnosci

Poland

Katedra Technologii Gastronomicznej i Higieny Zywnosci

Poland

Time filter

Source Type

Trzaskowska M.,Katedra Technologii Gastronomicznej i Higieny Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2013

Research studies carried out in the 20th century made it possible to isolate micro-organisms, the so-called probiotics, which, if consumed with food, have a particularly positive effect on consumer health. The objective of this study was to explain the reasonableness of adding probiotics to plant products, to describe the selected technological aspects of producing plant foods containing those micro-organisms, and to characterize raw products that can become their carrier. Among the factors in favour for using probiotics in plant foods, the impact thereof on high nutritive and sensory value is named as is a long tradition of fermenting them. It is possible to achieve both their growth and / or survival while foods are processed and stored, and, at the same time, to perpetuate their beneficial effect on health, among other things, by: selecting a suitable probiotics carrier, applying various methods to enhance the viability of probiotics, and micro-encapsulating them. A particularly important aspect of the technology is to ensure appropriate sensory properties of a product. Processed products of soybean, cereals, fruits, and vegetables are considered to be potential carriers of probiotics.


Trafialek J.,Katedra Technologii Gastronomicznej i Higieny Zywnosci | Pawlowska J.,Katedra Technologii Gastronomicznej i Higieny Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2013

The objective of the study was to analyse the effectiveness of training provided to employees in a catering company with implemented food safety management system pursuant to ISO standard of 22000 series and to determine the risk of making mistakes by those employees when fulfilling their on-the-job duties owing to insufficient assimilation of the knowledge introduced during the training. The study allowed the verification of the level of employees' knowledge in the company prior to and after the training. The acceptable risk of mistakes made by the employees in the catering company with the implemented food safety management system pursuant to the ISO standard of 22000 series was proved exclusively with the reference to the employees employed as cooks. The statistical analysis (using a chi-square test) confirmed the statistically significant relationships to exist between the increase in knowledge and the job position in the company. The applied risk assessment proved to be a useful method to analyze the results of staff training effectiveness for it enhanced the drawing of conclusions by means of statistical methods. It was proved that staff trainings played a significant role in the upskilling of the catering employees and in the minimizing of risk of their making mistakes.


Sionek B.,Katedra Technologii Gastronomicznej i Higieny Zywnosci | Przybylski W.,Katedra Technologii Gastronomicznej i Higieny Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2015

Defective meat causes economic losses for the meat industries. Biochemical changes occurring post mortem in meat depend, mainly, on the glycogen content. A post mortem non-converted part of glycogen that remains in muscles is called a residual glycogen. The residual glycogen affects the quality of meat. In the paper, the impact is presented of selected environmental factors on the glycogen content in muscles of slaughter animals. The structure of glycogen and its role in shaping up the meat quality are discussed. The factors are described, which impact the post mortem glycogenolysis. The effect is comprehensively discussed of physical activity, nutrition, pre-slaughter fasting, transport as well as of the treatment of animals prior to slaughter on the glycogen concentration in muscles. Those issues are included that refer to mental and physical stresses at various steps of pre-slaughter proceedings as is their effect on the metabolism of muscles and the reserves of glycogen in muscles. Furthermore, the effect is shown of chilling rate of carcasses after slaughter on the course and extent of post mortem glycogenolysis. In order to achieve a higher meat quality, it is required to take multidirectional actions in the domain of genetic selection, optimization of breeding conditions, and ante mortem treatment of animals. © by Polskie Towarzystwo Technologów Żywności, Kraków 2015.


Jaworska D.,Katedra Technologii Gastronomicznej i Higieny Zywnosci | Przybylski W.,Katedra Technologii Gastronomicznej i Higieny Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2014

This manuscript presents results of authors` research regarding selected factors influencing sensory pork quality. In the manuscript the role of breed, genes (RYR1T, RN-, CAST), slaughter weight as well as meatiness is comprised. Additionally, the role of intramuscular fat, ultimate pH and heat treatment on pork quality is discussed. It was stated that the optimization of the sensory aspects of the pork quality should not be limited to one aspect only but it should include the practical use of a number of dependent determinants. Obtaining high eating quality depends also on the quality of the raw material and the way of thermal processes (temperature, time, method of thermal process). © Polskie Towarzystwo Technologów Żywności, Kraków 2014.


Rutkowska J.,Katedra Technologii Gastronomicznej I Higieny Zywnosci | Adamska A.,Katedra Technologii Gastronomicznej I Higieny Zywnosci | Bialek M.,Katedra Technologii Gastronomicznej I Higieny Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2011

The objective of the study was to assess the composition of fatty acids (FA) in the mare's milk fat and to compare them with the composition of FA in the cow's milk fat, with a focus on the FA appearing essential in human nutrition. The research material consisted of 10 mare's milk samples and 10 cow's milk samples taken from the milk of the animals during the winter and summer feeding periods, in the Mazovia region. In each sample, the fatty matter content was determined using a Rose-Gottlieb method, as was the composition of FA using a gas chromatography (GC). The analysis of FA composition in the mare's milk showed a high content of saturated FA: caprylic C8:0 (from 2.81 to 5.17 %), capric C10: 0 (from 6.30 to 11.34 %), lauric C12:0 (from 6.94 to 9.79 %). The unsaturated FA of the mare's milk were represented mainly by the linoleic acid C18:2 9c12c (from 12.29 to 13.78 %) and the α-linolenic acid C18:3 9c12c15c (from 3.74 to 5.10 %). The cow's milk was characterized by a higher content of the following saturated FA: butyric acid C4:0 (from 2.37 to 2.63 %), caproic acid C6:0 (from 1.78 to 2.06 %), and stearic acid C18:0 (from 10.77 to 10.89 %), as well as by a significantly lower content of polyunsaturated FA: linolenic (from 1.17 to 1.22 %) and α-linolenic acid (from 0.38 to 0.48 %). Particularly, specific FA synthesized in the bio-hydrogenation process were found in the cow's milk, i.e. the vaccenic acid C18:1 11t (from 1.08 to 1.65 %) and CLA C18:2 9c11t (from 0.43 to 0.67 %). The content of FA in the milk of those two animal species was characterized by the high season-dependent variation.


Rutkowska J.,Katedra Technologii Gastronomicznej i Higieny Zywnosci | Sinkiewicz I.,Katedra Technologii Gastronomicznej i Higieny Zywnosci | Adamska A.,Katedra Technologii Gastronomicznej i Higieny Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2012

In the paper, the profile of fatty acids (FA) was analyzed in milk from cows fed on a TMR system (Total Mixed Ration) during a one year cycle, with regard to the composition of lipids in the forages. Roughages (corn silage and haylage), especially those from the 2009 crops, were a significant source of polyunsaturated FA (PUFA), and the forage-based cow feeding started in autumn. It was found that, compared to other seasons, the fat in milk produced during this particular period contained significantly more monounsaturated FA (MUFA), conjugated linoleic acid (CLA), and linoleic acid. The differences were caused by changes in the content of FA occurring whilst storing forage; for example, it was reported that the content of α-linoleic acid in corn silage decreased from 14.50 to 6.43 g·100 g-1FA. A valuable advantage of the profile of FA in the milk analyzed was the essentially high amount of health-promoting FA belonging to the odd- and branched-chain FAcids (OBCFA): 4.86 g·100 g-1FA, as well as to the short- and medium-chained FAcids (SCFA): 15.10·100 g-1FA.


Zbikowska A.,Katedra Technologii Gastronomicznej i Higieny Zywnosci | Kowalska M.,Wroclaw University of Technology | Rutkowska J.,Katedra Technologii Gastronomicznej i Higieny Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2012

The objective of this study was to check the potential for determining the quality and establishing the usefulness of shortenings in making shortcrust pastries on the basis of solid fat content (SFC). The scope of study involved the determination of SFC contents in five shortenings using a Nuclear Magnetic Resonance. Mechanical properties of raw dough and baked shortcrust pastries were determined applying an instrumental method. Furthermore, the fatty acid composition of fats used to make those shortcrust pastries was determined as was the sensory quality of those pastries. It was found that when using SFC, it was possible to determine the nutritional quality of fats and to verify their technological value in the production of shortcrust pastries. Based on the high SFC values in shortenings, a conclusion can be drawn that those pastries represent a low nutritional value. On the other hand, a low SFC value is evidence of large amounts of cis isomers including essential fatty acids (EFA). Based on the correlation between the SFC and mechanical properties (defined by the instrumental method) of semi-finished and ready-made products, it was verified that, at a temperature of 20 ° C, the content of SFC exceeding 3% and below 39% facilitates the production process of shortcrust pastries and guarantees their proper hardness. As regards the texture, the ready-made products with SFC ranging from 33 to 36% at 20 ° C were evaluated as the best. In the overall sensory evaluation, they were rated the best.


Adamska A.,Katedra Technologii Gastronomicznej i Higieny Zywnosci | Rutkowska J.,Katedra Technologii Gastronomicznej i Higieny Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2012

In the study, seasonal changes in the composition of triacylglycerols (TAG) in milk fat from Simmental cows were analyzed and compared with the composition of TAG in the fat of aggregated milk from cows in the Mazovia region (mainly from cows of the Polish Holstein-Frisian breed, Black and White variety). Both the experimental herd (27 cows) and the cows in the region analyzed were fed using a traditional system based on silage and hay in winter, and supplemented by pasture feeding in summer. The analysis of the TAG composition using a gas chromatography made it possible to detect 16 TAG classes with the following quantitatively prevailing groups: CN36, CN38, CN40, CN48, CN50, CN52. The Simmental cows' milk was characterized by the highest content of CN38 (12.50 %) and the lowest content of CN26 (0.35 %). Similarly, in the aggregated milk collected in the region, the content of the CN38 group (12.48 %) was determined the highest, and that of CN24 (0.24 %) the lowest. As regards the contents of TAG classes: CN24, CN26, CN28, CN30, CN32, CN34, CN36, CN50, and CN52 in milk, statistically significant differences (p < 0.05) were found between the milk from Simmental breed cows and the aggregated regional milk. Regarding the nutritional significance of TAG composition in milk, emphasized should be the higher percent content of TAG (CN26-34) containing short chain saturated fatty acids in milk from Simmental cows compared to samples of milk aggregated in the Mazovia region, and the lower percent content of TAG (CN46-54) therein containing mainly long chain saturated fatty acids.


Szymanski P.,Oddzial Technologii Miesa i Tluszczu | Kolozyn-Krajewska D.,Katedra Technologii Gastronomicznej i Higieny Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2014

The objective of the research study was to determine the effectiveness of the Staphylococcus carnosus ATCC 51365 bacterial strain in respect of the reduction of nitrates(V) in meat. The research material comprised the strain of Staphylococcus carnosus ATCC 51365 denitrifying bacteria isolated from dried sausages. The effectiveness of those bacteria in respect of the reduction of nitrates(V) was studied in a model forcemeat with sodium nitratc(V) added at a level of 100 mg/kg of. In the research study, two methods of multiplying bacteria strains were compared. The first method was used to conventionally multiply bacteria on a TSB protein medium. The second method consisted in that bacteria were multiplied on a TSB medium and, additionally, the bacterial cells were stimulated by sodium nitrate(V) added at a specific level into the medium. On the basis of the research study performed, it was found that the multiplication method of Staphylococcus carnosus ATCC 51365 strain had a significant effect on the activity of those bacteria in respect of the reduction of nitrates(V) in the heat-treated forcemeat. In the case of the variant with the stimulation of bacterial cells during their multiplication, the strain discussed was characterized by a high activity already during the first stage of heat treatment (20 °C). A 100 % reduction of nitrates(V) was reported at the end of the treatment stage completed at a temperature of 45 "C. In the case of the strain multiplied conventionally, no activity was reported of bacteria as regards the reduction of nilrates(V) in forcemeat at a temperature of 20 °C. © Polskie Towarzystwo Technologόw Żywności, Krakwό 2014.


Skwarek M.,University Przyrodniczy w Lublinie | Dolatowski Z.J.,University Przyrodniczy w Lublinie | Kolozyn-Krajewska D.,Katedra Technologii Gastronomicznej i Higieny Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2014

The objective of the study was to assess the effect of green tea infusion and pulverized pepper on the parameters and colour stability of raw ripening probiotic hams during storage. Four variants of samples were prepared: K (without the addition of probiotic); LG (with the Lactobacillus casei ŁOCK 0900 probiotic added); LGH (with the probiotic and green tea extract added); LGP (with the probiotic and pulverized pepper added). In the samples analysed, the following was: acidity, oxidation-reduction potential, parameters, and colour stability using a CIE L* a* b* system. The count of lactic acid bacteria (LAB) was analyzed. The analyses were conducted immediately after the maturation of the product and after a 5-month period of storage at a temp. of 4 °C under anaerobic conditions. Immediately after completion of the maturation process, statistically significant differences (p 0.05) were found in the acidity (pH) of the ham samples; those differences depended on the additives added. The LGP samples were characterized by the lowest pH values (pH = 5.19) as were the LG samples (pH = 5.34). The effect was reported of the added green tea infusion on the hams produced; those hams had the highest pH values (6.05). After 5-month storage, the most stable pH values (an increase by 0.05 units) were reported in the LGH sample. The use of green tea infusion and pulverized pepper in the production of raw ripening probiotic products with Lactobacillus casei ŁOCK 0900 strain prevented the colour of the product to totally change while expositing its surface to daylight and during 5 months of storing it. The samples with tea and pepper added were characterized by an almost two-fold lower total change in the colour during 5-month storage (1.25 - 1.68 units) compared to the control sample (3.05 units). No effect was reported of the green tea and pepper added on the count of lactic acid bacteria.

Loading Katedra Technologii Gastronomicznej i Higieny Zywnosci collaborators
Loading Katedra Technologii Gastronomicznej i Higieny Zywnosci collaborators