Skip to main content

Anna Salejda

Followers

0

Following

0

Mentions

1

Public Views

I am a researcher and a teacher. I love both and especially working with students. My favorite work-related word is quality.

less

Uploads

Papers by Anna Salejda

Czynniki wplywajace na wybor mlecznych napojow fermentowanych przez studentow Wroclawia

Zywnosc-nauka Technologia Jakosc, 2008

Wybór żywności przez konsumentów nie zawsze jest zgodny z potrzebami organizmu. Jednak konsument ... more Wybór żywności przez konsumentów nie zawsze jest zgodny z potrzebami organizmu. Jednak konsument oczekuje od żywności wysokiej jakości, tj. bezpiecznej, atrakcyjnej sensorycznie, o odpowiedniej wartości odżywczej, a czasem również o właściwościach prozdrowotnych oraz wygodnej w użyciu. Celem pracy była analiza postaw i preferencji konsumenckich, a także wybranych czynników warunkujących zachowania studentów podczas decyzji zakupu mlecznych napojów fermentowanych. Badaną populację stanowiło 317 studentów i studentek wrocławskich uczelni wyższych. Badania przeprowadzono metodą ankietową, która pozwoliła na określenie potrzeb nabywców w zakresie oferowanego im asortymentu fermentowanych napojów mlecznych, poznanie preferencji konsumenckich określonych marek, rozpoznanie cech jakościowych mających wpływ na decyzję o spożyciu tych produktów, a także ocenę stopnia zainteresowania konsumentów bezpieczeństwem żywności i wartością odżywczą. Na podstawie badań stwierdzono, że konsumenci doceniają walory smakowe, odżywcze i zdrowotne mlecznych napojów fermentowanych. Wśród ocenianych produktów największym uznaniem cieszą się jogurty oraz kefiry. Konsument żywności coraz częściej zwraca uwagę na takie cechy żywności, jak zdrowotność i wartość odżywcza. Przeprowadzona analiza dnych wskazuje również, że mleczne napoje fermentowane są bardzo chętnie spożywane przez wrocławskich studentów, ich spożycie deklaruje 98 % badanych. W decyzjach zakupowych młodych ludzi bardzo istotną rolę odgrywa marka produktu. Słowa kluczowe: mleczne napoje fermentowane, zachowania konsumenckie, preferencje Wprowadzenie Mleczne produkty fermentowane powinny stanowić ważną pozycję w diecie człowieka. Ceni się je nie tylko za walory smakowe, ale także za ich wyjątkowe właściwości odżywcze i profilaktyczne. Są one cennym źródłem składników pokarmowych o wysokiej wartości odżywczej i biologicznej. Mleko i jego przetwory zawierają pełnowartościowe białko o zbilansowanym składzie aminokwasowym, a także są źró

Wpływ dodatku ekstraktu z czarnego bzu Sambucus nigra na jakość produktów mięsnych stosowanych w przetwórstwie mięsnym

Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

Journal of Food Quality, 2021

The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged bee... more The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0% w / v did not affect the shear force and color parameters of dry-aged beef. The marinating of beef cuts with Ilex meserveae resulted in efficient prevention of lipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation.

The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products

Applied Sciences, 2021

This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the qu... more This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP). In this study, the pH, cooking loss, instrumental color (L*, a* and b*), texture profile, TBARS (Thiobarbituric acid reactive substances), antimicrobial assay, polyphenol content and sensory evaluation of HMP were evaluated. Due to the antioxidant activity of guelder rose fruit (the chlorogenic acid dominated among the identified compounds of the fruit), it was observed that, in the samples with the highest amount of the extract, the amount of microorganisms responsible for food spoilage decreased after storage time (14 days, 4 °C). The addition of lyophilized fruits with a low pH value resulted in the highest cooking loss. The results of sensory evaluation show that, along with the increase of GRFP addition, the taste and smell of meat products become less acceptable. The bitter taste of guelder rose fruit can affect the sensory assess...

Effect Of Rapeseed Oil and Mineral Additive in Pig Diet on Physicochemical and Sensory Parameters of Cured Ham

Applied Sciences, 2020

The aim of the present study was to investigate the effect of modifications of pig-feeding by add... more The aim of the present study was to investigate the effect of modifications of pig-feeding by additions of rapeseed oil and the humus-containing mineral additive Humokarbowit® on selected quality parameters of cured ham. Pig hybrids (Polish Landrace × Large White Breed) × Piétrain) were used in the feeding experiments. Humokarbowit® was added up to 4%. Rapeseed oil was added at the dosage of 10 g·kg−1 of complete diet. The physicochemical, technological and sensory qualities of prepared hams were evaluated. Supplementation of pig diet with rapeseed oil and humus-containing mineral additive did not change the technical parameters of the final product, namely, the yield of the production process and weight losses. Cured hams manufactured meat from pigs fed the supplemented diet were brighter and less yellow than cured hams of pigs fed a normal diet. The applied feed modification contributed also to better storage stability of the meat product color. The control and experimental produc...

Zachowania konsumentów na rynku mięsa

Nauki Inzynierskie I Technologie Uniwersytet Ekonomiczny We Wroclawiu, 2013

Streszczenie: Celem opracowania było przedstawienie zachowań konsumentów wobec oferowanego na ryn... more Streszczenie: Celem opracowania było przedstawienie zachowań konsumentów wobec oferowanego na rynku mięsa zwierząt rzeźnych, dziczyzny i drobiu. W badaniach zastosowano wywiady bezpośrednie z użyciem kwestionariusza zawierającego pytania zamknięte i otwarte dotyczące kryteriów wyboru mięsa, atrybutów jego jakości oraz zwyczajów zakupowych i konsumpcyjnych. Badania wskazały, iż konsumenci włączają mięso do swojej diety najczęściej 2-3 razy w tygodniu, ze względu na jego smak, przyzwyczajenia oraz wartość odżywczą. Poszukują produktów o wysokiej jakości i bezpiecznych, czego wyznacznikiem jest marka lub producent mięsa. Z analizy uzyskanych danych można wnioskować, że zdecydowana większość konsumentów najczęściej w swoich decyzjach zakupowych wybiera mięsa drobiu, przy czym wiek i miejsce zamieszkania nie mają wpływu na wybór poszczególnych gatunków mięs.

Effect of dietary rapeseed oil and humus-containing mineral preparation on cholesterol and cholesterol oxidation products content in pork

European Food Research and Technology, 2016

Compliance with ethics requirements All applicable national, and institutional guidelines for the... more

The content of connective tissue in some meat products

Polish Journal of Food and Nutrition Sciences

The Selected Quality Properties of Carcass Fat of Fatteners from Various Pig Genetic Lines

Zywnosc: Nauka, Technologia, Jakosc

The improved meatiness of pigs caused the slaughter value of fatteners to significantly and benef... more The improved meatiness of pigs caused the slaughter value of fatteners to significantly and beneficially increase, and, at the same time, the content of fat in carcasses of fatteners to decrease. The decreased adiposity contributed to the quantitative and qualitative changes in the subcutaneous fat, intermuscular fat (IMF), and in intramuscle fat. The technological quality of adipose tissue, including such parameters as: consistency, cohesiveness, firmness, and oxidation sensibility, decides on its usefulness for processing. In the paper, basic quality parameters of pig adipose tissue of carcasses of fatteners were analysed and assessed. The fatteners were born using two different variants of cross-breeding: cross-breeds pbz x (pi x du) (group I) and hybrid cross-breeds from the Hypor x PIC 337 line (group II). The quality assessment based on the essential chemical composition determined, on the selected chemical parameters, on the content of individual fatty acids in fat, on the de...

Analysis of Quality Properties in Raw Meat and Fats from Fatteners Breeding in Wielkopolska

The objective of the presented research project was to analyze pork quality factors with regard t... more The objective of the presented research project was to analyze pork quality factors with regard to various breeders of slaughter animals. Experiments were carried out on swine half carcasses, collected from fatteners delivered to slaughter house by three breeders from Wielkopolska province. Two types of muscles: m. longissimus lumborum and m. semimembranosus and two types of adipose tissue: subcutaneous (back fat) and internal (leaf fat) were analyzed. In meat samples the content of the following chemical components was analyzed: dry matter, total protein, fat and collagen content as well as physi-cochemical properties, such as: colour, acidity and drip loss. Besides, the effects of heat treatment on the sensory value of the raw meat, colour, exudates and tenderness were studied. Assessment of raw fats was carried out on the basis of measurement chemical components , selected physicochemical properties and content of fatty acids. Raw materials under investigation characterized by si...

Próba Wykorzystania Przeciwutleniających Właściwości Ekstraktu Zielonej Herbaty W Produkcji Modelowych Przetworów Mięsnych

Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, 2011

Celem pracy była ocena wybranych wyróżników jakości modelowych przetworów mięsnych wyprodukowanyc... more Celem pracy była ocena wybranych wyróżników jakości modelowych przetworów mięsnych wyprodukowanych z dodatkiem roślinnych substancji o właściwościach przeciwutleniających. Przetwory mięsne otrzymano z mięsa wieprzowego i słoniny oraz z dodatkiem wodnego wyciągu liści zielonej herbaty (Camellia sinensis). W gotowych produktach oznaczano parametry technologiczne: wyciek termiczny i wydajność procesu, przeprowadzono analizę profilu tekstury oraz oznaczono składowe barwy wg skali L*a*b*. Intensywność zachodzących procesów oksydacyjnych, podczas 30-dniowego okresu chłodniczego przechowywania, oznaczono poprzez określenie zdolności neutralizowania wolnych rodników (DPPH.) oraz oznaczenie produktów reakcji z kwasem tiobarbiturowym (TBARS). W wyniku przeprowadzonych badań stwierdzono, że zastosowanie wodnego wyciągu z liści zielonej herbaty w modelowych farszach skutecznie ograniczało niekorzystne procesy utleniania tłuszczów badanych przetworów. Jednocześnie wykazano istotny wpływ zastosowanego preparatu na właściwości technologiczne oraz sensoryczne wyprodukowanych przetworów. Słowa kluczowe: przetwory mięsne, zielona herbata, przeciwutleniacze Wprowadzenie Najważniejszym celem producentów żywności jest dostarczenie na rynek produktów o pożądanych cechach sensorycznych, wysokiej wartości odżywczej, a przede wszystkim bezpiecznych dla zdrowia. Żywność wnosi do organizmu wiele cennych składników odżywczych, jednak może być źródłem substancji mogących mieć negatywny wpływ na zdrowie. Mięso i jego przetwory mogą ulegać niepożądanym zmianom podczas przetwarzania i przechowywania ze względu na dużą zawartość wody, białka i tłuszczu. Procesy utleniania frakcji tłuszczowej i białkowej są główną przyczyną obniżania jakości przetworów mięsnych. Wpływają bowiem niekorzystanie na

Triterpenoic acids and their possible use as pancreatic lipase inhibitors

Clinical Nutrition Supplements, 2014

Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds

Foods

Buckwheat by-products may be used as promising food ingredients due to their nutritional composit... more Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages. For the purpose of this study, a range of measurements, as well as observations, have been carried out. This included the following: pH, weight losses, yield, the instrumental color and texture measurement, protein digestibility, polyphenols, amino acid, trace elements analysis, and the organoleptic evaluation. Compared with no BH sausages, the cooking losses of sausages with 3% BH were higher, while storage losses were lower. BH increased the hardness of sausages after two weeks of storage. The growing addition of BH resulted in a decrease in L* and b*. This change of color resulted in its lower level of consumer acceptabilit...

Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage

Food Technology and Biotechnology, 2015

The eff ect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxida... more The eff ect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08 % (by mass) directly to the pork batt er and compared with a synthetic antioxidant, butylated hydroxyanisole (BHA) and control (no added antioxidants). The addition of tara pod powder at 0.02 % was as effective as BHA (0.02 %) in retarding lipid oxidation in pork products during storage. Results showed that redness increased after the addition of tara pod powder. Specifically, 0.02 % of tara pod powder was effective in keeping the red colour of meat batter stored under illumination at 4 °C for 48 h. Hardness of pork products was the lowest in samples manufactured with tara pod powder compared with control. Results highlight the potential of using tara pod powder as natural functional ingredient in t...

The Effect of Sea Buckthorn (Hippophae rhamnoides L.) Berries on Some Quality Characteristics of Cooked Pork Sausages

The aim of this study was to analyze selected quality characteristics of cooked pork sausages man... more The aim of this study was to analyze selected quality characteristics of cooked pork sausages manufactured with the addition of Sea buckthorn (Hippophae rhamnoides L.) berries preparations. Stuffings of model sausages consisted of pork, backfat, water and additives such a curing salt and sodium isoascorbate. Functional additives used in production process were two preparations obtained from dried Sea buckthorn berries in form of powder and brew. Powder of dried berries was added in amount of 1 and 3 g, while water infusion as a replacement of 50 and 100% ice water included in meat products formula. Control samples were produced without functional additives. Experimental stuffings were heat treated in water bath and stored for 4 weeks under cooled conditions (4±1ºC). Physical parameters of colour, texture profile and technological parameters as acidity, weight losses and water activity were estimated. The effect of Sea buckthorn berries preparations on lipid oxidation during storage ...

Selected quality systems of traditional and regional food in Europe and Poland

The Effect of Sea Buckthorn (Hippophae rhamnoides L.) Berries on Some Quality Characteristics of Cooked Pork Sausages

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 2014

The aim of this study was to analyze selected quality characteristics of cooked pork sausages man... more The aim of this study was to analyze selected quality characteristics of cooked pork sausages manufactured with the addition of Sea buckthorn (Hippophae rhamnoides L.) berries preparations. Stuffings of model sausages consisted of pork, backfat, water and additives such a curing salt and sodium isoascorbate. Functional additives used in production process were two preparations obtained from dried Sea buckthorn berries in form of powder and brew. Powder of dried berries was added in amount of 1 and 3 g, while water infusion as a replacement of 50 and 100% ice water included in meat products formula. Control samples were produced without functional additives. Experimental stuffings were heat treated in water bath and stored for 4 weeks under cooled conditions (4±1oC). Physical parameters of colour, texture profile and technological parameters as acidity, weight losses and water activity were estimated. The effect of Sea buckthorn berries preparations on lipid oxidation during storage ...

Microbiological Safety and Organoleptic Quality of Homogenized Sausages Manufactured with Commercial Functional Additives

Applied Sciences

The aim of the study was to compare the microbiological safety and sensory quality of meat produc... more The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives. Four functional additives (AFX, AE100, PANA4, FPRX) were used in industrial conditions in the production of homogenized meat products (thick wiener). In order to determine the microbiological safety of final products, the total number of aerobic mesophilic bacteria and the number of Listeria monocytogenes were measured. Consumer assessment and quantitative flavor profiling (QFP) were used for analysis of organoleptic quality. After 7 days of storage, it was found that the effectiveness of the selected additives against the growth of aerobic mesophilic bacteria was unsatisfactory. Only after application of PANA4 did the product not show undesirable changes that would disqualify it from consumption. Each of the functional additives used had a high level of efficacy in inhibiting the growth of Listeria monocytogenes. Meat products with P...

Content of sugars in local cultivars of apple

Effect of the phosvitin isolation method on yield of the process

The aim of the present study was to compare two NaC l extraction methods of hen egg yolk phosviti... more The aim of the present study was to compare two NaC l extraction methods of hen egg yolk phosvitin isol ati n, which differ in the use of organic solvents. The st udy was conducted on eggs from hens of Lohmann line and Green-leg breed, which were divided into 4 groups : I – eggs from Lohmann line fed without supplementa tion, II – eggs from Lohmann line fed with the addition o f humokarbowit and humobentofet, III – eggs from Gr eenleg breed fed without supplementation, IV – eggs f rom Green-leg breed fed with the addition of humoka rbowit and humobentofet. In the study, the yield of the ph osvitin was examined and the following chemical com p nents of yolk were analysed: dry matter, free fat and pro tein content. The results of the experiment showed that the breed of hens is responsible for yield of phosvitin isol ation from hen egg yolk. Green-leg breed had the highest yield of phosvitin isolation in comparison to Lohmann li e. The highest yield of phosvitin isolation was recorded ...

Czynniki wplywajace na wybor mlecznych napojow fermentowanych przez studentow Wroclawia

Zywnosc-nauka Technologia Jakosc, 2008

Wybór żywności przez konsumentów nie zawsze jest zgodny z potrzebami organizmu. Jednak konsument ... more Wybór żywności przez konsumentów nie zawsze jest zgodny z potrzebami organizmu. Jednak konsument oczekuje od żywności wysokiej jakości, tj. bezpiecznej, atrakcyjnej sensorycznie, o odpowiedniej wartości odżywczej, a czasem również o właściwościach prozdrowotnych oraz wygodnej w użyciu. Celem pracy była analiza postaw i preferencji konsumenckich, a także wybranych czynników warunkujących zachowania studentów podczas decyzji zakupu mlecznych napojów fermentowanych. Badaną populację stanowiło 317 studentów i studentek wrocławskich uczelni wyższych. Badania przeprowadzono metodą ankietową, która pozwoliła na określenie potrzeb nabywców w zakresie oferowanego im asortymentu fermentowanych napojów mlecznych, poznanie preferencji konsumenckich określonych marek, rozpoznanie cech jakościowych mających wpływ na decyzję o spożyciu tych produktów, a także ocenę stopnia zainteresowania konsumentów bezpieczeństwem żywności i wartością odżywczą. Na podstawie badań stwierdzono, że konsumenci doceniają walory smakowe, odżywcze i zdrowotne mlecznych napojów fermentowanych. Wśród ocenianych produktów największym uznaniem cieszą się jogurty oraz kefiry. Konsument żywności coraz częściej zwraca uwagę na takie cechy żywności, jak zdrowotność i wartość odżywcza. Przeprowadzona analiza dnych wskazuje również, że mleczne napoje fermentowane są bardzo chętnie spożywane przez wrocławskich studentów, ich spożycie deklaruje 98 % badanych. W decyzjach zakupowych młodych ludzi bardzo istotną rolę odgrywa marka produktu. Słowa kluczowe: mleczne napoje fermentowane, zachowania konsumenckie, preferencje Wprowadzenie Mleczne produkty fermentowane powinny stanowić ważną pozycję w diecie człowieka. Ceni się je nie tylko za walory smakowe, ale także za ich wyjątkowe właściwości odżywcze i profilaktyczne. Są one cennym źródłem składników pokarmowych o wysokiej wartości odżywczej i biologicznej. Mleko i jego przetwory zawierają pełnowartościowe białko o zbilansowanym składzie aminokwasowym, a także są źró

Wpływ dodatku ekstraktu z czarnego bzu Sambucus nigra na jakość produktów mięsnych stosowanych w przetwórstwie mięsnym

Effect of Ilex x meserveae Aqueous Extract on the Quality of Dry-Aged Beef

Journal of Food Quality, 2021

The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged bee... more The effect of meat marinating with aqueous extract of Ilex meserveae dried leaves on dry-aged beef quality was investigated. Shear force, TBARS value, color parameters, fatty acid profile, and sensory properties were evaluated in beef cuts dry-aged for 21 days. The use of Ilex meserveae dried leaves as marinade at 0.5, 1.0, and 2.0% w / v did not affect the shear force and color parameters of dry-aged beef. The marinating of beef cuts with Ilex meserveae resulted in efficient prevention of lipid oxidation without impairing sensory acceptability. Aqueous extract Ilex meserveae can be applied as a natural ingredient in meat marinade to prevent peroxidation.

The Influence of Viburnum opulus Fruits Addition on Some Quality Properties of Homogenized Meat Products

Applied Sciences, 2021

This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the qu... more This review describes the effect of added freeze-dried guelder rose fruit powder (GRFP) on the quality parameter of homogenized meat products (HMP). In this study, the pH, cooking loss, instrumental color (L*, a* and b*), texture profile, TBARS (Thiobarbituric acid reactive substances), antimicrobial assay, polyphenol content and sensory evaluation of HMP were evaluated. Due to the antioxidant activity of guelder rose fruit (the chlorogenic acid dominated among the identified compounds of the fruit), it was observed that, in the samples with the highest amount of the extract, the amount of microorganisms responsible for food spoilage decreased after storage time (14 days, 4 °C). The addition of lyophilized fruits with a low pH value resulted in the highest cooking loss. The results of sensory evaluation show that, along with the increase of GRFP addition, the taste and smell of meat products become less acceptable. The bitter taste of guelder rose fruit can affect the sensory assess...

Effect Of Rapeseed Oil and Mineral Additive in Pig Diet on Physicochemical and Sensory Parameters of Cured Ham

Applied Sciences, 2020

The aim of the present study was to investigate the effect of modifications of pig-feeding by add... more The aim of the present study was to investigate the effect of modifications of pig-feeding by additions of rapeseed oil and the humus-containing mineral additive Humokarbowit® on selected quality parameters of cured ham. Pig hybrids (Polish Landrace × Large White Breed) × Piétrain) were used in the feeding experiments. Humokarbowit® was added up to 4%. Rapeseed oil was added at the dosage of 10 g·kg−1 of complete diet. The physicochemical, technological and sensory qualities of prepared hams were evaluated. Supplementation of pig diet with rapeseed oil and humus-containing mineral additive did not change the technical parameters of the final product, namely, the yield of the production process and weight losses. Cured hams manufactured meat from pigs fed the supplemented diet were brighter and less yellow than cured hams of pigs fed a normal diet. The applied feed modification contributed also to better storage stability of the meat product color. The control and experimental produc...

Zachowania konsumentów na rynku mięsa

Nauki Inzynierskie I Technologie Uniwersytet Ekonomiczny We Wroclawiu, 2013

Streszczenie: Celem opracowania było przedstawienie zachowań konsumentów wobec oferowanego na ryn... more Streszczenie: Celem opracowania było przedstawienie zachowań konsumentów wobec oferowanego na rynku mięsa zwierząt rzeźnych, dziczyzny i drobiu. W badaniach zastosowano wywiady bezpośrednie z użyciem kwestionariusza zawierającego pytania zamknięte i otwarte dotyczące kryteriów wyboru mięsa, atrybutów jego jakości oraz zwyczajów zakupowych i konsumpcyjnych. Badania wskazały, iż konsumenci włączają mięso do swojej diety najczęściej 2-3 razy w tygodniu, ze względu na jego smak, przyzwyczajenia oraz wartość odżywczą. Poszukują produktów o wysokiej jakości i bezpiecznych, czego wyznacznikiem jest marka lub producent mięsa. Z analizy uzyskanych danych można wnioskować, że zdecydowana większość konsumentów najczęściej w swoich decyzjach zakupowych wybiera mięsa drobiu, przy czym wiek i miejsce zamieszkania nie mają wpływu na wybór poszczególnych gatunków mięs.

Effect of dietary rapeseed oil and humus-containing mineral preparation on cholesterol and cholesterol oxidation products content in pork

European Food Research and Technology, 2016

Compliance with ethics requirements All applicable national, and institutional guidelines for the... more

The content of connective tissue in some meat products

Polish Journal of Food and Nutrition Sciences

The Selected Quality Properties of Carcass Fat of Fatteners from Various Pig Genetic Lines

Zywnosc: Nauka, Technologia, Jakosc

The improved meatiness of pigs caused the slaughter value of fatteners to significantly and benef... more The improved meatiness of pigs caused the slaughter value of fatteners to significantly and beneficially increase, and, at the same time, the content of fat in carcasses of fatteners to decrease. The decreased adiposity contributed to the quantitative and qualitative changes in the subcutaneous fat, intermuscular fat (IMF), and in intramuscle fat. The technological quality of adipose tissue, including such parameters as: consistency, cohesiveness, firmness, and oxidation sensibility, decides on its usefulness for processing. In the paper, basic quality parameters of pig adipose tissue of carcasses of fatteners were analysed and assessed. The fatteners were born using two different variants of cross-breeding: cross-breeds pbz x (pi x du) (group I) and hybrid cross-breeds from the Hypor x PIC 337 line (group II). The quality assessment based on the essential chemical composition determined, on the selected chemical parameters, on the content of individual fatty acids in fat, on the de...

Analysis of Quality Properties in Raw Meat and Fats from Fatteners Breeding in Wielkopolska

The objective of the presented research project was to analyze pork quality factors with regard t... more The objective of the presented research project was to analyze pork quality factors with regard to various breeders of slaughter animals. Experiments were carried out on swine half carcasses, collected from fatteners delivered to slaughter house by three breeders from Wielkopolska province. Two types of muscles: m. longissimus lumborum and m. semimembranosus and two types of adipose tissue: subcutaneous (back fat) and internal (leaf fat) were analyzed. In meat samples the content of the following chemical components was analyzed: dry matter, total protein, fat and collagen content as well as physi-cochemical properties, such as: colour, acidity and drip loss. Besides, the effects of heat treatment on the sensory value of the raw meat, colour, exudates and tenderness were studied. Assessment of raw fats was carried out on the basis of measurement chemical components , selected physicochemical properties and content of fatty acids. Raw materials under investigation characterized by si...

Próba Wykorzystania Przeciwutleniających Właściwości Ekstraktu Zielonej Herbaty W Produkcji Modelowych Przetworów Mięsnych

Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality, 2011

Celem pracy była ocena wybranych wyróżników jakości modelowych przetworów mięsnych wyprodukowanyc... more Celem pracy była ocena wybranych wyróżników jakości modelowych przetworów mięsnych wyprodukowanych z dodatkiem roślinnych substancji o właściwościach przeciwutleniających. Przetwory mięsne otrzymano z mięsa wieprzowego i słoniny oraz z dodatkiem wodnego wyciągu liści zielonej herbaty (Camellia sinensis). W gotowych produktach oznaczano parametry technologiczne: wyciek termiczny i wydajność procesu, przeprowadzono analizę profilu tekstury oraz oznaczono składowe barwy wg skali L*a*b*. Intensywność zachodzących procesów oksydacyjnych, podczas 30-dniowego okresu chłodniczego przechowywania, oznaczono poprzez określenie zdolności neutralizowania wolnych rodników (DPPH.) oraz oznaczenie produktów reakcji z kwasem tiobarbiturowym (TBARS). W wyniku przeprowadzonych badań stwierdzono, że zastosowanie wodnego wyciągu z liści zielonej herbaty w modelowych farszach skutecznie ograniczało niekorzystne procesy utleniania tłuszczów badanych przetworów. Jednocześnie wykazano istotny wpływ zastosowanego preparatu na właściwości technologiczne oraz sensoryczne wyprodukowanych przetworów. Słowa kluczowe: przetwory mięsne, zielona herbata, przeciwutleniacze Wprowadzenie Najważniejszym celem producentów żywności jest dostarczenie na rynek produktów o pożądanych cechach sensorycznych, wysokiej wartości odżywczej, a przede wszystkim bezpiecznych dla zdrowia. Żywność wnosi do organizmu wiele cennych składników odżywczych, jednak może być źródłem substancji mogących mieć negatywny wpływ na zdrowie. Mięso i jego przetwory mogą ulegać niepożądanym zmianom podczas przetwarzania i przechowywania ze względu na dużą zawartość wody, białka i tłuszczu. Procesy utleniania frakcji tłuszczowej i białkowej są główną przyczyną obniżania jakości przetworów mięsnych. Wpływają bowiem niekorzystanie na

Triterpenoic acids and their possible use as pancreatic lipase inhibitors

Clinical Nutrition Supplements, 2014

Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds

Foods

Buckwheat by-products may be used as promising food ingredients due to their nutritional composit... more Buckwheat by-products may be used as promising food ingredients due to their nutritional composition. Buckwheat husk (BH) may be used in meat products as a source of valuable compounds. In this study, the addition of BH to the quality of frankfurter-type sausages was investigated, aiming to reduce buckwheat waste and to develop nutritionally enriched sausages. For the purpose of this study, a range of measurements, as well as observations, have been carried out. This included the following: pH, weight losses, yield, the instrumental color and texture measurement, protein digestibility, polyphenols, amino acid, trace elements analysis, and the organoleptic evaluation. Compared with no BH sausages, the cooking losses of sausages with 3% BH were higher, while storage losses were lower. BH increased the hardness of sausages after two weeks of storage. The growing addition of BH resulted in a decrease in L* and b*. This change of color resulted in its lower level of consumer acceptabilit...

Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage

Food Technology and Biotechnology, 2015

The eff ect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxida... more The eff ect of dried pods of Caesalpinia spinosa, known as tara, on pH, cooking loss, lipid oxidation, colour stability and texture of model meat systems stored at 4 °C for 21 days was investigated. Tara pod powder showing a potential antioxidant activity was added at 0.02, 0.04 and 0.08 % (by mass) directly to the pork batt er and compared with a synthetic antioxidant, butylated hydroxyanisole (BHA) and control (no added antioxidants). The addition of tara pod powder at 0.02 % was as effective as BHA (0.02 %) in retarding lipid oxidation in pork products during storage. Results showed that redness increased after the addition of tara pod powder. Specifically, 0.02 % of tara pod powder was effective in keeping the red colour of meat batter stored under illumination at 4 °C for 48 h. Hardness of pork products was the lowest in samples manufactured with tara pod powder compared with control. Results highlight the potential of using tara pod powder as natural functional ingredient in t...

The Effect of Sea Buckthorn (Hippophae rhamnoides L.) Berries on Some Quality Characteristics of Cooked Pork Sausages

The aim of this study was to analyze selected quality characteristics of cooked pork sausages man... more The aim of this study was to analyze selected quality characteristics of cooked pork sausages manufactured with the addition of Sea buckthorn (Hippophae rhamnoides L.) berries preparations. Stuffings of model sausages consisted of pork, backfat, water and additives such a curing salt and sodium isoascorbate. Functional additives used in production process were two preparations obtained from dried Sea buckthorn berries in form of powder and brew. Powder of dried berries was added in amount of 1 and 3 g, while water infusion as a replacement of 50 and 100% ice water included in meat products formula. Control samples were produced without functional additives. Experimental stuffings were heat treated in water bath and stored for 4 weeks under cooled conditions (4±1ºC). Physical parameters of colour, texture profile and technological parameters as acidity, weight losses and water activity were estimated. The effect of Sea buckthorn berries preparations on lipid oxidation during storage ...

Selected quality systems of traditional and regional food in Europe and Poland

The Effect of Sea Buckthorn (Hippophae rhamnoides L.) Berries on Some Quality Characteristics of Cooked Pork Sausages

World Academy of Science, Engineering and Technology, International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 2014

The aim of this study was to analyze selected quality characteristics of cooked pork sausages man... more The aim of this study was to analyze selected quality characteristics of cooked pork sausages manufactured with the addition of Sea buckthorn (Hippophae rhamnoides L.) berries preparations. Stuffings of model sausages consisted of pork, backfat, water and additives such a curing salt and sodium isoascorbate. Functional additives used in production process were two preparations obtained from dried Sea buckthorn berries in form of powder and brew. Powder of dried berries was added in amount of 1 and 3 g, while water infusion as a replacement of 50 and 100% ice water included in meat products formula. Control samples were produced without functional additives. Experimental stuffings were heat treated in water bath and stored for 4 weeks under cooled conditions (4±1oC). Physical parameters of colour, texture profile and technological parameters as acidity, weight losses and water activity were estimated. The effect of Sea buckthorn berries preparations on lipid oxidation during storage ...

Microbiological Safety and Organoleptic Quality of Homogenized Sausages Manufactured with Commercial Functional Additives

Applied Sciences

The aim of the study was to compare the microbiological safety and sensory quality of meat produc... more The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives. Four functional additives (AFX, AE100, PANA4, FPRX) were used in industrial conditions in the production of homogenized meat products (thick wiener). In order to determine the microbiological safety of final products, the total number of aerobic mesophilic bacteria and the number of Listeria monocytogenes were measured. Consumer assessment and quantitative flavor profiling (QFP) were used for analysis of organoleptic quality. After 7 days of storage, it was found that the effectiveness of the selected additives against the growth of aerobic mesophilic bacteria was unsatisfactory. Only after application of PANA4 did the product not show undesirable changes that would disqualify it from consumption. Each of the functional additives used had a high level of efficacy in inhibiting the growth of Listeria monocytogenes. Meat products with P...

Content of sugars in local cultivars of apple

Effect of the phosvitin isolation method on yield of the process

The aim of the present study was to compare two NaC l extraction methods of hen egg yolk phosviti... more The aim of the present study was to compare two NaC l extraction methods of hen egg yolk phosvitin isol ati n, which differ in the use of organic solvents. The st udy was conducted on eggs from hens of Lohmann line and Green-leg breed, which were divided into 4 groups : I – eggs from Lohmann line fed without supplementa tion, II – eggs from Lohmann line fed with the addition o f humokarbowit and humobentofet, III – eggs from Gr eenleg breed fed without supplementation, IV – eggs f rom Green-leg breed fed with the addition of humoka rbowit and humobentofet. In the study, the yield of the ph osvitin was examined and the following chemical com p nents of yolk were analysed: dry matter, free fat and pro tein content. The results of the experiment showed that the breed of hens is responsible for yield of phosvitin isol ation from hen egg yolk. Green-leg breed had the highest yield of phosvitin isolation in comparison to Lohmann li e. The highest yield of phosvitin isolation was recorded ...