Katedra Technologii Gastronomicznej i Higieny Zywnosci

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Kajak-Siemaszko K.,Katedra Technologii Gastronomicznej i Higieny Zywnosci | Boruszewska K.,Katedra Technologii Gastronomicznej i Higieny Zywnosci | Przybylski W.,Katedra Technologii Gastronomicznej i Higieny Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2016

The paper presents the methods of obtaining transgenic animals and the purposes of genetic modifications with particular emphasis on the modifications of chemical composition and nutritional value of milk as well as on the modifications related to slaughter quality traits and quality of meat and fat. In November 2015, the American Food and Drug Administration (FDA) approved the production, sale, and consumption of genetically modified Atlantic AquAdvantage salmon characterized by a faster rate of growth and a better utilization of feed than its unmodified counterpart. AquAdvantage salmon is identical to Atlantic salmon, which is characterized in the FDA’s Reference Fish Encyclopaedia. As part of the safety evaluation, it was found that the nutritional profile of both salmon is comparable. In the paper, there are presented the principles of labelling the genetically modified products as are consumer attitudes towards genetically modified foods. Health and welfare of transgenic livestock is also described. It is imperative to develop appropriate tools to assess health risks and to continue more in-depth research studies on the effects of genetically modified animals on health and on their impacts on environment. There is a need to disseminate knowledge about genetically modified foods, which will certainly be accompanied by methodological progress and setting goals with real practical application. This is particularly important in the context of society’s attitudes towards genetically modified organisms (GMOs). © 2016, Polish Food Technologist Society. All rights reserved.


Szydlowska A.,Katedra Technologii Gastronomicznej i Higieny Zywnosci | Kolozyn-Krajewska D.,Katedra Technologii Gastronomicznej i Higieny Zywnosci
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2016

The objective of the research study was to determine the possibilities of producing probiotic fruittea sorbets with an oligofructose prebiotic as additive so that they would be characterized by a good microbiological quality (in terms of the survival of probiotic bacteria) and a good sensory quality. The scope of the research study included: producing probiotic fruit-tea sorbets under laboratory conditions, determining the count of Lactobacillus rhamnosus LOCK900, measuring the pH values, and assessing the changes in the sensory quality of products during storage at a temperature of -300C for a period of 12 weeks. It was found that the oligofructose additive had a beneficial effect on the growth and survival of probiotic bacteria in the fruit-tea sorbets. It was shown that the time period of storage had a significant (p ≤ 0.05) effect on the amount of L. rhamnosus LOCK900 bacteria in the sorbets studied. During the entire period of storing the products, the count of bacteria didn't decrease below the minimum therapeutic dose (i.e. 6 log jtk/g of product). Of all the products stored for 12 weeks, the sorbet with a 2 percent of oligofructose added was reported to have the highest count of L. rhamnosus LOCK900 bacteria (8.22 log jtk/g). The oligofructose included in the recipe caused the overall sensory quality of fruit-tea sorbets to improve. The sorbet that contained 2-percent of prebiotic added received the highest assessment score. Additionally, it was found that the oligofructose added had a beneficial effect on the one of the distinguishing features of the sensory quality of the product: on the texture. The sorbets with the oligofructose added were characterized by a smoother texture compared to the control sample. During 12 weeks of storage, the synbiotic sorbets (with the oligofructose added) were higher rated than the probiotic sorbet without that prebiotic. © 2016, Polish Food Technologist Society. All rights reserved.


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.


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.


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.

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