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Szymanski P.,Oddzial Technologii Miesa i Tluszczu | Kolozyn-Krajewska D.,Katedra Technologii Zywnosci i Higieny Produkcji
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2013

The objective of the research study was to study the effect of some selected conditions and the effect of additives used in the production of meat batters on the activity of Staphylococcus carnosus ATCC-51365 denitrifying bacteria, as well as to determine the potential possibility of applying the strain discussed to improve the effectiveness of meat curing process by nitrates (III). The study was conducted in a model system that was a TBS liquid protein medium. It was found that the strain of Staphylococcus carnosus ATCC-51365 denitrifying bacteria exhibited activity in a broad range of temperatures (15 - 40°C) and was capable of carrying out the reduction of nitrates (V) and (III). Sodium chloride and polyphosphates have an inhibiting effect on the growth and bacterial activities of the strain studied, and significantly impact the decrease in the reduction rate of nitrates (V) and (III). With the application of a sufficiently high number of bacterial cells (107 cells /g), the activity rate of the Staphylococcus carnosus ATCC-51365 strain in reducing nitrates seems to be sufficient. The Staphylococcus carnosus ATCC - 51 365 bacterial strain is characterized by biochemical properties that suggest the possibility of applying this strain in the process of curing meat using a nitrate (III). The practical application of the denitrifying bacteria to manufacture cured meat products requires further analyses, among other things, an analysis of the effect of bacteria on the colour stability and healthiness (in terms of residues of nitrates (V) and nitrites (III)) of the final product. Source


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. Source


Minkowski K.,Oddzial Technologii Miesa i Tluszczu | Grzeskiewicz S.,Oddzial Technologii Miesa i Tluszczu | Jerzewska M.,Oddzial Technologii Miesa i Tluszczu
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2011

The objective of this study was to assess the nutritive value of plant oils with high content of linolenic acids based on the composition of fatty acids, tocopherols, and sterols. The following cold pressed plant oils were analyzed: flax oil, camelina oil, borage oil, and echium oil, and a refined oil of blackcurrant seeds. The content and composition of fatty acids, tocopherols, and sterols were determined. The oils examined were characterized by a considerable nutritional value owing to the high content of unsaturated fatty acids, especially polyenic acids (50 - 80 %), mainly belonging to an n-3 family. The oils of flax, echium, and camelina A are a good source of acids from the n-3 family. The optimal ratio (4:1) between the acids from the n-6 and n-3 families occurs in the blackcurrant seed oil. The oils of borage, echium, and blackcurrant seeds contain γ-linolenic and stearidonic fatty acids, which occur rarely and are highly valuable as regards their nutritive value. The blackcurrant seed oil is a significant source of vitamin E. A low Harris coefficient of flax oil, and, also, of camelina, borage, and echium oils prove that those oils should be enriched with vitamin E. The oils analyzed show a relatively low content of phytosterols, and, among them, β-sitosterol prevails. Source


Minkowski K.,Oddzial Technologii Miesa i Tluszczu | Grzeskiewicz S.,Oddzial Technologii Miesa i Tluszczu | Krupska A.,Oddzial Technologii Miesa i Tluszczu
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2012

The objective of the research study was to assess whether or not it was possible to apply the headspace-solid phase microextraction (HS-SPME) and gas chromatography with flame-ionization detection (GC/FID) for the purpose of detecting early oxidative changes in flax oil. The research material comprised cold pressed flax oils: high linolenic and low linolenic oil. An accelerated auto-oxidation process of oils was performed under the thermostat conditions, at a temperature of 60 °C. The contents of selected volatile compounds were determined, as were the peroxide and anisidine values, and the Totox value was calculated. It was found that the analysis of selected volatile compounds, performed by an HS-SPME_GC/FID method and with the use of standard substances, was the method to allow the monitoring of the auto-oxidation process of high and low linolenic flax oil. The content of selected volatile compounds may be a good indicator of early oxidative changes in high linolenic flax oil. In the case of low linolenic oil, and compared to the utilization of a peroxide, anisidine, or Totox value, the measuring of selected total volatile compounds is not advantageous when determining the early oxidative changes in it. Source


Minkowski K.,Oddzial Technologii Miesa i Tluszczu | Grzeskiewicz S.,Oddzial Technologii Miesa i Tluszczu | Jerzewska M.,Oddzial Technologii Miesa i Tluszczu | Ropelewska M.,Oddzial Technologii Miesa i Tluszczu
Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality | Year: 2010

The objective of the analysis was to evaluate the chemical composition of plant oils with high content of linolenic acids, especially the composition of polyenic fatty acids, as well as of other components that appear important from the point of view of their dietary value and oxidative stability. The material analyzed constituted the following plant oils: four cold pressed oil types (made from flax, camelina, borage, and echium) and one type of refined oil (made from blackcurrant seeds). The determined parameters were the content and composition of fatty acids, tocopherols, sterols, and the content of pigments, Fe, and Cu. The oils analyzed were characterized by a particularly high content of a-linolenic acid (flax, camelina, echium), y-linolenic acid (borage), and stearidonic acid (echium). Some of them were found to be a good source of tocopherols (blackcurrant seed oil); but the quantity of phytosterols in them was not significant. In the cold pressed oil types, it was reported an increased content of chlorophylls pigments and of Fe. A significant quantity of n-3 fatty acids (α-linolenic and stearidonic) and also of γ-linolenic acid in the examined oil types indicates their exceptionally high dietary and healthful values. However, the high degree of non-saturation and the increased level of chlorophylls and Fe may be the factors to negatively impact their oxidative stability. Source

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