Folia Universitas Agriculturae Stetinensis

Transkrypt

Folia Universitatis Agriculturae Stetinensis
Folia Univ. Agric. Stetin. 2004, Scientia Alimentaria 238 (3)
SPIS TREŚCI / CONTENTS
Grzegorz Bienkiewicz, Sebastian Maskiewicz, Grzegorz Czerkasow
Zmiany triacylogliceroli lipidów rybnych poddawanych utlenianiu przez ogrzewanie
i fotooksydację / Changes of triacyloglicerols of fish lipids after heating and photooxidation
Urszula Czekajło-Kołodziej, Waldemar Dąbrowski, Katarzyna Buchowska, Joanna Gembicka
Wpływ środowiska pożywki (in vitro) na aktywność hemolityczną Listeria monocytogenes
The influence of the culture environment (in vitro) on the hemolytic activity of Listeria
monocytogenes
Elżbieta Daczkowska-Kozon
Kampylobakterioza – możliwe źródła infekcji / Campylobacteriosis – possible sources of
infection
Waldemar Dąbrowski, Dagmara Mędrala, Wojciech Sawicki, Elżbieta Daczkowska-Kozon
Metody analizy DNA w ocenie jakości mikrobiologicznej żywności / Application of DNA-based
methods in evaluation of food quality and safety
Monika Grzeszczuk
Przydatność owoców patisona do zamrażania / The effects of freezing process on patisson
fruits
Katarzyna Janda
Ocena zdolności termofilnego grzyba Thermomyces lanuginosus do hydrolizy syntetycznego
substratu tłuszczowego Tween 40 / The estimation of the ability of the thermophilic fungus
Thermomyces lanuginosus to the hydrolysis of the synthetic fatty substrate Tween 40
Anna Kołakowska, Marta Siwiec, Agnieszka Antkowiak, Grzegorz Bienkiewicz, Ludmiła
Zienkowicz
Wpływ temperatury przechowywania masła na lipolizę i oksydację tłuszczu mlekowego /
Effects of butter storage temperature on fat lipolysis and oxidation
Edward Kołakowski, Elżbieta Kucharska, Bożena Bednarczyk, Grzegorz Tokarczyk, Anna
Woźnicka, Agnieszka Wójcik
Zastosowanie preparatu Trilac® do intensyfikacji procesu dojrzewania solonego śledzia
bałtyckiego / Applicability of Trilac® in enhancing the ripening of salted baltic herring
Edward Kołakowski, Grzegorz Tokarczyk, Bożena Bednarczyk, Monika Dudzicz,
Piotr Przybylski
Wstępne badania nad przydatnością lotnych zasad do oceny stopnia świeżości śledzi solonych
metodą zalewową / Preliminary studies on applicability of volatile bases to evaluation of
freshness of brine-salted herring
Anna Koronkiewicz, Elżbieta Daczkowska-Kozon, Kamila Markiewicz,
Agnieszka Wojciechowska, Ewelina Żmuda, Waldemar Dąbrowski
Zwierzyna łowna jako nośnik patogenów jelitowych / Game animals as carriers of enteric
pathogens
Barbara Oryl
Porównanie tekstury wybranych mięśni bydła ras mięsno-mlecznych i mięsnych / The
texture’s comparison of chosen cattle’s muscles of meat-milk and meat breeds
Joanna Sadowska
Ocena wpływu różnych rodzajów suplementacji paszy witaminami na zmiany masy ciała i
składu chemicznego tkanki mięśniowej szczura / Estimation of the influence of different
kinds of vitamin supplementation of fodder on body weight growth and chemical composition
of muscles in rat
Wojciech Sawicki, Elżbieta Daczkowska-Kozon, Waldemar Dąbrowski
Wykrywanie różnych gatunków mięsa jako składnika żywności przetworzonej przy
zastosowaniu technik PCR / Detection of different kinds of meat in processed food using
polymerase chain reaction (PCR)
Teresa Seidler, Adrian Szyszka
Wartość odżywcza racji pokarmowych wegetarian z rejonu Szczecina / Nutritive value of food
rations of vegetarians from Szczecin area
Katarzyna Skupień, Barbara Jakubowska
Porównanie parametrów chemicznych świeżych i mrożonych owoców wybranych odmian
truskawek / Comparison of chemical composition of fresh and frozen fruit of selected
strawberry cultivars
Małgorzata Sobczak, Kazimierz Lachowicz, Joanna Żochowska, Arkadiusz Żych, Marek
Kotowicz
Porównanie metod parafinowej i mrożenia w przygotowywaniu preparatów histologicznych
do analizy struktury tkanki mięśniowej / Comparison of the paraffine and frozen methods
of histological sections preparation to evaluate structural elements of the muscle tissue
Marek Szczygielski, Anna Kejsa, Elżbieta Urbańska-Kowalska
Oznaczanie witamin A i E w produktach o szczególnym znaczeniu żywieniowym /
Determination of vitamins A AND E in some nutritionally vital food products
Marek Wianecki, Agnieszka Dudzis, Jolanta Krawczuk
Wpływ wybranych dodatków białkowych na cechy fizyczne makaronów / Influence of some
protein additives on physical properties of pasta
Barbara Wójcik-Stopczyńska, Monika Grzeszczuk, Barbara Jakubowska
Badanie zmian jakości sałatek warzywnych nisko przetworzonych podczas ich
przechowywania / Estimation of quality changes of minimally processed vegetable salads
during their storage
Joanna Żochowska, Kazimierz Lachowicz, Leszek Gajowieck
Małgorzata Sobczak, Arkadiusz Żych, Marek Kotowicz
Wydajność łowna, udział elementów zasadniczych oraz wyciek cieplny i pH mięsa dzików o
różnej masie / The dressing percentage and percentage of primary cuts in carcasses, thermal
drip losses and pH of wild boars meat of different weight
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Folia Univ. Agric. Stetin. 2004, Scientia Alimentaria 238(3): 5-12
Grzegorz Bienkiewicz, Sebastian Maskiewicz, Grzegorz Czerkasow
Zmiany triacylogliceroli lipidów rybnych poddawanych utlenianiu przez ogrzewanie i
fotooksydację
Changes of triacyloglicerols of fish lipids after heating and photooxidation
Katedra Towaroznawstwa i Oceny Jakości, Akademia Rolnicza
ul. Papieża Pawła VI nr 3, 71-459 Szczecin, e-mail: [email protected]
Abstract. The triacylglycerol’s (TAG) structure has influence on physical properties and the
oxidation stability of lipids. There are conducted a number of investigation, which aim to
improve the nourishment’s properties of lipids by TAG structure modification. The objective
of this study was to investigate the influence of lipid’s oxidation by heating catalisation and
by photooxidation on the changes reached in TAG. The study were conducted on fish lipids.
The fatty acids composition was determined with the GC/MS method, the TAG composition
by the HPLC method, polar and non-polar fraction of lipids with SPE, spectrum IR and
fluorescence as well as lipid’s oxidation with chemical methods. There was ascertained, that
lipid’s oxidation by heating catalisation causes changes in the structure and the quantity of
TAG. Photooxidation influences less than heating on the structure’s changes in TAG.
Słowa kluczowe: lipidy rybne, ogrzewanie, utlenienie lipidów, struktura triacylogliceroli.
Key words: fish lipids, heating, lipid oxidation, triacyloglicerol’s composition.
Urszula Czekajło-Kołodziej, Waldemar Dąbrowski,
Katarzyna Buchowska, Joanna Gembick
Wpływ środowiska pożywki (in vitro) na aktywność hemolityczną Listeria monocytogenes
The influence of the culture environment (in vitro) on the hemolytic activity of Listeria
monocytogenes
Katedra Mikrobiologii Żywności, Akademia Rolnicza
ul. Papieża Pawła VI nr 3, 71-459 Szczecin
Abstract. A total of 17 strains of Listeria monocytogenes which expressed various hemolytic
activity was analyzed. Strains hemolyzed from 20% up to almost 100% of erythrocytes. The
supplement of carbohydrates usually inhibited the hemolytic activity, and the decrease in the
activity depended on a strain and a type of sugar. Yet, some sugars (cellebiose, fructose,
lactose) caused the increase in the hemolytic activity. Based on the results of PCR-based
fingerprinting tests, the correlation between the amplification profile and the level of
hemolytic activity expressed on the medium without carbohydrates added was revealed.
Similarity also covered the influence of sugars on the level of hemolysin production.
Słowa kluczowe: hemoliza probówkowa, listeriolizyna, czynniki wirulencji, RAPD,
Listeria
monocytogenes.
Key words: hemolysis tube, listeriolysin, virulence factors, RAPD, Listeria monocytogenes.
Kampylobakterioza – możliwe źródła infekcji
Campylobacteriosis – possible sources of infection
Abstract. In the last 10-years period a visible increase in number of foodborne infections due
to Campylobacter sp.was noted in many countries. With lack of such epidemiological data for
Poland we can only anticipate, for the scale of campylobacteriosis in Poland to be simillar.
Campylobacteriosis is a typical zoonosis. Campylobacter species most frequently implicated
in human cases being thermotolerant C. jejuni and C. coli. The warm blooded animals are
considered to be the main source of Campylobacter sp. A consequence of the faecal origin of
Campylobacter sp. is its presence in natural environment and food. Widespread of
Campylobacter sp. confronted with aging of societies, increasing strain resistance to
antibiotics, growing scale of tourism, etc. may be in favour of increasing number foodborne
infections due to Campylobacter sp., also, in Poland.
Słowa kluczowe: kampylobakterioza, źródło infekcji, żywność.
Key words: campylobacteriosis, source of infection, food.
Waldemar Dąbrowski, Dagmara Mędrala, Wojciech Sawicki,
Metody analizy DNA w ocenie jakości mikrobiologicznej żywności
Application of DNA-based methods in evaluation of food quality and safety
Abstract. In the article authors analyze usefulness of DNA tests in improvement of food
microbiological quality assessment based on own investigations. The results of PCR test for
identification of Listeria monocytogenes are based on the iap gene presence. Results of Multiplex
PCR test make it possible to detect simultaneously Listeria monocytogenes and other listeria species.
The work presents examples of RAPD and PFGE tests which allow for interspecies differentiation
of listeria. These tests also reveal persistence presence of some listeria clones in fish processing
plant.
Słowa kluczowe: bezpieczeństwo żywności, analiza DNA, PCR.
Key words: food safety, DNA analysis, PCR.
Monika Grzeszczuk
Przydatność owoców patisona do zamrażania
The effects of freezing process on patisson fruits
Katedra Technologii Rolnej i Przechowalnictwa, Akademia Rolnicza
ul. J. Słowackiego 17, 71-434 Szczecin
Abstract. The experiment was carried out at the Department of Processing and Storage of
Plant Raw Material at the Agricultural University of Szczecin in 2002. In the study the
vegetables to be frozen were made from blanched and non-blanched material of three patisson
cultivars (‘Disco’, ‘Gagat’ and ‘Polo F1’). The chemical composition of fresh, blanched and frozen
fruits was estimated. Furthermore, an organoleptic estimation of the frozen patisson was made.
Among the tested cultivars the highest content of dry matter, vitamin C, total and reducing sugars
was found in the fresh fruits of cultivar ‘Disco’. After blanching the amount of all the analysing
components significantly decreased, especially in fruits of cultivars ‘Disco’ and ‘Polo F1’. After
freezing and 6 months of cold storage a decrease of reducing sugars, vitamin C and total
chlorophyll was observed. The results of the study indicate that there is a possibility to resign of
blanching without significant effect on smell of frozen patisson fruits. Additionally, without
blanching frozen fruits showed less vitamin C and chlorophyll losses. The organoleptic
estimation of the tested frozen patisson was very high in all determinants of quality.
Słowa kluczowe: patison, składniki chemiczne, mrożenie, blanszowanie.
Key words: patisson, chemical components, freezing, blanching.
Katarzyna Janda
Ocena zdolności termofilnego grzyba Thermomyces lanuginosus do hydrolizy syntetycznego
substratu tłuszczowego Tween 40
The estimation of the ability of the thermophilic fungus Thermomyces lanuginosus to the
hydrolysis of the synthetic fatty substrate Tween 40
Abstract. The objective of this study was the estimate the ability of a thermophilic fungus
Thermomyces lanuginosus to biosynthesize lipolytic enzymes on the solid medium with
Tween 40. The material investigated consisted of 144 strains of this fungus that was isolated
from various sources (mushroom compost, garden compost, leaf compost, biohumus,
hazelnuts and raw coffee beans). The strains were incubated at 55ºC on the solid medium with
Tween 40. The study proved that all tested strains were able to hydrolyze the Tween 40
contained in the medium. The highest lipolytic activity have the strains isolated from raw
coffee beans. The lowest lipolytic activity have strains isolated from leaf compost. It was
found the essentials positive correlation between the diameters of the colonies and lipolytic
activity of the strains isolated from mushroom compost, garden compost, raw coffee beans
and hazelnuts.
Słowa kluczowe: Thermomyces lanuginosus, aktywność lipolityczna, Tween 40.
Key words: Thermomyces lanuginosus, lipolytic acivity, Tween 40.
Anna Kołakowska, Marta Siwiec, Agnieszka Antkowiak,
Grzegorz Bienkiewicz, Ludmiła Zienkowicz
Wpływ temperatury przechowywania masła na lipolizę i oksydację tłuszczu mlekowego
Effects of butter storage temperature on fat lipolysis and oxidation
Abstract. Fat acidity (FFA), peroxide value (PV), anisidine value (AsV), UV-VIS spectrum,
and fluorescence were determined in butter stored for two weeks at 30ºC, 6ºC, and -20ºC and
stored for one month at 6ºC, and -20ºC. Fatty acid composition was determined with GC/MS
on the onset and after 5 days of storage. Most milk fat quality indices used varied widely
during the time of storage, the range of variations increasing with increasing storage
temperature. The difference depending on storage temperature were significant in some
period of storage only, with the following trend of lipid changes. Lipolysis was found to
proceed faster under cold storage than both in the frozen butter and that stored at 30ºC. The
oxidation rate increased with increasing storage temperature.
Słowa kluczowe: masło, tłuszcz mlekowy, utlenianie, lipoliza, kwasy tłuszczowe.
Key words: butter, milk fat, oxidation, lipolysis, fatty acids.
Edward Kołakowski, Elżbieta Kucharska1, Bożena Bednarczyk,
Grzegorz Tokarczyk, Anna Woźnicka, Agnieszka Wójcik
Zastosowanie preparatu Trilac® do intensyfikacji procesu dojrzewania solonego śledzia
bałtyckiego
Applicability of Trilac® in enhancing the ripening of salted baltic herring
Katedra Technologii Żywności, 1Zakład Podstaw Żywienia Człowieka, Akademia Rolnicza
Abstract. Applicability of Trilac® in enhancing the ripening of brine-salted Baltic herring was
tested. Herring carcasses were incubated at 7+1oC in 12% or 14% NaCl enriched with 0.1%
Trilac® and 0.6% acetic acid; the fish to brine weight ratio being 1:1. Samples for assays were
taken after 2, 6, 8, 12, 15, and 17 days of ripening; herring meat and brine were assayed
separately. In addition to the sensory evaluation of salted herring, the following analyses were
performed: fish and brine weight, pH, water content, total nitrogen, non-protein nitrogen,
amine nitrogen, polypeptides, peptides, tyrosine, and meat texture (TPA test). Brine
enrichment with Trilac® was found to produce no significant changes in meat pH, while it
reduce herring weight losses and intensified oligopeptide increase during ripening. However,
the salted herring ripening was only slightly accelerated by addition of Trilac® (by 1-2 days),
while the product shelf-life was substantially reduced, to 8-10 days compared to at least 17
days in the control. The shelf-life reduction was caused by the appearance of alien flavours in
the meat of herring ripening in Trilac®, the flavour intensity clearly increasing in the second
half of the ripening period. One of the caused underlying the flavour deterioration was
decomposition of free basic amino acids.
Słowa kluczowe: śledź solony, dojrzewanie, Trilac®.
Key words: salted herring, ripening, Trilac®.
Edward Kołakowski, Grzegorz Tokarczyk, Bożena Bednarczyk,
Monika Dudzicz, Piotr Przybylski
Wstępne badania nad przydatnością lotnych zasad do oceny stopnia świeżości śledzi solonych
metodą zalewową
Preliminary studies on applicability of volatile bases to evaluation of freshness of brine-salted
herring
Katedra Technologii Żywności, Akademia Rolnicza
Abstract. Applicability of total volatile bases (TVB), trimethylamine (TMA), and ammonium
(NH3), assayed with the Conway method, to evaluation of the degree of freshness of brinesalted, headed and gutted Baltic herring ripened at 4º and 8ºC was studied. The brine
contained varying NaCl concentrations: from 8 to 14% (without additives) or 12% and 14%
NaCl with addition of the following stimulants: acetic acid, calcium chloride, sugar, and
Trilac® lactic acid bacteria formula. The N-TMA content was found to characteristically
decrease during ripening, particularly in those fish harvested in summer; the decrease
contributed to an irregular course of changes in TVB and their limited applicability to evaluation
of salted herring freshness. The TVB content in the salted herring meat, that had just become
unsuitable for consumption, varied from 27 to 53 mg% N. Changes in the ammonium content
during ripening were more regular than those of TVB. The salted fish became unsuitable for
consumption at about 22 mg% N-NH3, but for herring ripened in acidified brine this value was
higher (32 mg% N-NH3). Other additives used with brine did not interfere with the regular changes
of ammonium content, except for the high concentrations of calcium chloride (0.5%) and
Trilac®: at the initial phase of ripening (until day 6 to 9), the additives caused the NH3 contents
to increase slightly, most probably as a result of the activity of endogenous transglutaminase and
that of lactic acid bacteria, respectively. In conclusions authors are suggested that ammonium
content be used as an ancillary objective indicator in evaluation of freshness of brine-salted
Baltic herring.
Słowa kluczowe: Śledź bałtycki, solenie zalewowe, lotne zasady.
Key words: Baltic herring, brine-salting, volatile bases.
Anna Koronkiewicz, Elżbieta Daczkowska-Kozon,
Kamila Markiewicz, Agnieszka Wojciechowska, Ewelina Żmuda,
Waldemar Dąbrowski
Zwierzyna łowna jako nośnik patogenów jelitowych
Game animals as carriers of enteric pathogens
Abstract. The aim of the work was to find out if and to what extend the wild animals in
Poland could be the source of pathogenic bacteria, such as: Listeria sp., E.coli 0157:H7,
Yersinia sp., Salmonella sp. i Campylobacter sp. The subject of analysis was fecal samples
and viscera smears collected from carcasses of wild boars, red deers, roe deers and fallow
deers during winter hunting season 2002/2003. In total 450 samples were subjected to
analysis. It was confirmed for wild boar, red deer and roe deer to be carriers of Listeria sp.
and Campylobacter sp. Yersinia sp. was isolated from faeces of wild boar (2.4%) and red
deer (18.2) only. No Salmonella sp. and E.coli 0157:H7 were isolated.
Słowa kluczowe: zwierzyna łowna, Listeria monocytogenes, E. coli O:157, Y.
enterocolitica, Salmonella sp., Campylobacter sp.
Key words: game animals, Listeria monocytogenes, E. coli O:157, Y. enterocolitica,
Salmonella sp., Campylobacter sp.
Barbara Oryl
Porównanie tekstury wybranych mięśni bydła ras mięsno-mlecznych i mięsnych
The texture’s comparison of chosen cattle’s muscles of meatmilk and meat breeds
Zakład Technologii Mięsa, Akademia Rolnicza
ul. Kazimierza Królewicza 4, 71-550 Szczecin, e-mail: [email protected]
Abstract. The examination encircled 5 animals each from black and white, red and white
breeds from meat-milk cattle type and 5 animals each from: Chianina, Limousine, Piemontese
breeds from meat cattle type. Texture parameters: hardness, cohesiveness, gumminess and
chewiness were examined using TPA test and Instron 1140 apparatus. Independently from
attribute, Limousine’s breed examined texture parameters were always higher than average
values. Whereas muscles of black and white breed always had values below average. Cattle
type appeared to be texture’s diversification main factor for both examined muscles only for
black and white and Limousine breeds. Value of cooking loss from LD muscle differentiated
significantly examined breed’s types. Value of pH reaction was not a significant factor of
diversification between breeds.
Słowa kluczowe: tekstura, bydło, rasy, zróżnicowanie.
Key words: texture, cattle, breeds, diversification.
Joanna Sadowska
Ocena wpływu różnych rodzajów suplementacji paszy witaminami na zmiany masy ciała i
składu chemicznego tkanki mięśniowej szczura
Estimation of the influence of different kinds of vitamin supplementation of fodder on body
weight growth and chemical composition of muscles in rat
Zakład Fizjologii Żywienia Człowieka, Akademia Rolnicza
Abstract. The aim of the study was to estimate the effect of isocaloric exchange present in the
feed of carbohydrates whose a source were whole cereals grains, on carbohydrates whose a
source was the white flour and the sucrose and the balanced and unbalanced addition of
vitamins to the feed containing the flour and the sucrose on body weight growth and the
chemical composition of the muscular tissue at the rat. It was found that supplementation,
especially unbalanced, caused lower fodder consumption and inadequate to the energetic
fodder value body weight growth. Supplemented rats also showed the changes in muscle
tissue chemical composition – greater fat and dry matter content.
Słowa kluczowe: witaminy, przyrosty masy ciała, skład chemiczny tkanki mięśniowej.
Key words: vitamins, body weight growth, muscle tissue chemical composition.
Wojciech Sawicki, Elżbieta Daczkowska-Kozon,
Waldemar Dąbrowski
Wykrywanie różnych gatunków mięsa jako składnika żywności przetworzonej przy
zastosowaniu technik PCR
Detection of different kinds of meat in processed food using polymerase chain reaction (PCR)
ul. Papieża Pawła VI 3, 71-459 Szczecin
Abstract. At present traditional methods analysis of food components become replaced to a
great extent by methods based on nucleic acids as a source of information. The exact
knowledge of composition of food is indispensable both in context of the occurrence of
Creutzfeld-Jacob disease (the fear of beef consumptions), the other arguments are food allergy
and meeting the consumer requirement which regard information about health risk connected
with consumption of food which does not fulfill legal standards. The aim of present work is to
present the possibility of using the PCR techniques to detect and analyze processed food
components.
Słowa kluczowe: gatunki mięsa, identyfikacja, PCR.
Key words: meat species, identification, PCR.
Teresa Seidler, Adrian Szyszka
Wartość odżywcza racji pokarmowych wegetarian z rejonu Szczecina
Nutritive value of food rations of vegetarians from Szczecin area
Zakład Podstaw Żywienia Człowieka, Akademia Rolnicza
Abstract. Food rations of vegetarians living in Szczecin were assessed terms of their nutritive
value. The study involved a group of 30 individuals, consisting of 20 women aged 19-62 and
10 men aged 26-41. The subjects had been on a vegeterian diet for an average of 8-9 years.
The nutritive value was assessed from information, obtained by interviewing the subjects, on
foods consumed over the past 24 hours. The nutritive status of the subjects was evaluated
from their BMI. The food rations assessed were found to vary in their nutritive value. Indices
reflecting the mean daily coverage of demand for the basic nutrients showed the rations
consumed by men to be more nutritive than those consumed by women. Rations of both
groups were found to be thiamine – and riboflavin – deficient and to supply: 53.5% (women),
78% (men) and 72% (women), 79% (men) of the daily requirement, respectively. In addition,
food rations of women proved deficient in protein, lipids, calcium, and iron. The respective
contributions of macronutrients to the daily energy intake were similar to those assumed for
traditional
Słowa kluczowe: wegetarianie, racje pokarmowe, składniki odżywcze.
Key words: vegetarians, food rations, nutrients.
Katarzyna Skupień, Barbara Jakubowska
Porównanie parametrów chemicznych świeżych i mrożonych owoców wybranych odmian
truskawek
Comparison of chemical composition of fresh and frozen fruit of selected strawberry cultivars
Abstract. The aim of the study was to determine the content of dry weight, soluble solids,
titratable acidity, total sugar, saccharose, vitamin C and phenolics in fresh and frozen fruit (after 4
and 8 months of cold storage) of six strawberry cultivars: ‘Pandora’, ‘Elsanta’, ‘Senga Sengana’,
‘Vicoda’, ‘Marmolada’ and ‘Kent’. Statistical estimation showed significant differences both
between cultivars and between storage periods for the all chemical parametres. ‘Senga
Sengana’ fruit had significantly higher total acidity, ‘Marmolada’ fruit significantly higher
saccharose and ‘Kent’ significantly higher total sugar level when compared to other cultivars.
During the first 4 months of storage significant decrease was observed both in vitamin C and
phenolics content. Significantly higher dry weight, soluble solids and total sugar content was
found after 8 months of storage when compared to fresh fruit and after 4 months of storage.
Significant correlation between two variables (cultivar x storage time) displays that
constituent content in fruit of particular cultivars changed differently during cold storage.
Słowa kluczowe: truskawka, odmiana, owoce świeże i mrożone, składniki chemiczne.
Key words: strawberry, cultivar, fresh fruit and frozen fruit, constituents.
Małgorzata Sobczak, Kazimierz Lachowicz, Joanna Żochowska,
arkadiusz Żych, Marek Kotowicz
Porównanie metod parafinowej i mrożenia w przygotowywaniu preparatów histologicznych do
analizy struktury tkanki mięśniowej
Comparison of the paraffine and frozen methods of histological sections preparation to
evaluate structural elements of the muscle tissue
ul. Kazimierza Królewicza 3, 71-550 Szczecin
Abstract. The present work was aimed at following effects two methods of histological
sections preparation (frozen and paraffine methods) on differences in muscles dissected out of the
carcasses under the same conditions. The study involved 4 selected beef muscles (L, ST, SM
and BF). Depending on technique of histological sections preparation, significant differences
in muscle fibre’s parameters values were recorded. The highest area, circumference and
muscle fibre diameters were typical of sections prepared by a frozen method. The thickness of
perimysium was identical, both in frozen and paraffine methods. Regardless of the significant
changes in structural elements of muscle tissue sections preparated by a paraffine method it is
possible to assess with a high precision a real muscle fibre area.
Słowa kluczowe: struktura, mięśnie, preparaty histologiczne, metoda mrożeniowa, metoda
parafinowa.
Key words: structure, muscles, histological sections, frozen method, paraffine method.
Marek Szczygielski, Anna Kejsa, Elżbieta Urbańska-Kowalska
Oznaczanie witamin A i E w produktach o szczególnym znaczeniu żywieniowym
Determination of vitamins A AND E in some nutritionally vital food products
Abstract. Using high-performance liquid chromatography, vitamin A and E contents were
investigated in some nutritionally vital food products: canned blanched cod liver from two
production lots and the germs of lucerne, cress and sesame. Moisture and contents of fat were
also investigated in the germs. Blanched cod liver is a rich source of vitamin A, however the germs
of cress and sesame are rich sources of vitamin E.
Słowa kluczowe: wątróbki dorszowe blanszowane, kiełki lucerny, kiełki rzeżuchy, kiełki
sezamu, witaminy rozpuszczalne w tłuszczach, witamina A, retinol, witamina E, tokoferol,
wysoko sprawna chromatografia cieczowa, HPLC.
Key words: blanched cod liver, lucerne germ, cress germ, sezame germ, fat-soluble vitamins,
vit. A, retinol, vit. E, tocopherol, high performance liquid chromatgraphy, HPLC.
Marek Wianecki, Agnieszka Dudzis, Jolanta Krawczuk
Wpływ wybranych dodatków białkowych na cechy fizyczne makaronów
Influence of some protein additives on physical properties of pasta
Katedra Technologii Żywności, Akademia Rolnicza
Abstract. Usefulness of soya isolates, vital gluten, pea flour, powdered eggs, powdered milk,
cottage cheese and yeast on physical properties of pasta were tested. The yield of deformed
pieces, mass increase ratio and cooking losses of pasta were determinated. The yield of
deformed pasta fluctuated from 6.7 to 60.3%. The lowest value was in case of pasta with
powdered milk, but with an addition of yeast was the highest. The mass increase ratios
changed from 2.2 (10% of DANPRO DS. soya isolates) to 3.5 (20% of yeast). The cooking
losses for the pasta with 5% pea flour addition was the lowest (1.5%) and for 8% powdered
eggs addition was the highest. 13 from 44 samples of pasta indicated cooking losses below
8%.
Słowa kluczowe: makarony, dodatki białkowe, własności fizyczne.
Key words: pasta, protein additives, physical properties.
Barbara Wójcik-Stopczyńska, Monika Grzeszczuk, Barbara Jakubowska
Badanie zmian jakości sałatek warzywnych nisko przetworzonych podczas ich
przechowywania
Estimation of quality changes of minimally processed vegetable salads during their storage
Abstract. The aim of this work was the estimation of changes of chosen microbiological
factors and some chemical constituents contents in minimally processed vegetable salads during
their storage (6 days in 5-6ºC). The results show that there were not right sanitary conditions
while production of salads. Microbiological quality of salads before storage (at 2nd day after
manufacturing) not answered to requirements. Excessive total number of mesophilic aerobic
bacteria (>105 cfu·g-1), yeasts (>102cfu·g-1) and coliform bacteria (titre of coliform 0.0001g)
was stated. After storage total number of mesophilic aerobic bacteria increased but
contamination by yeasts, moulds and acid-forming bacteria was similar to the level before storage
and population of coliform bacteria reduced (titre of coliform increased to 0.001g). The
significant differences between the mean content of dry matter and vitamin C in salads before
and after storage was noted. The quantity of total sugars, nitrates did not change significantly
and the level of total acidity was stable. There were no nitrites in salads before and after
storage.
Słowa kluczowe: sałatki warzywne, minimalne przetwarzanie, jakość, przechowywanie.
Key words: vegetable salads, minimal processing, quality, storage.
Joanna Żochowska, Kazimierz Lachowicz, Leszek Gajowiecki,
Małgorzata Sobczak, Arkadiusz Żych, Marek Kotowicz
Wydajność łowna, udział elementów zasadniczych oraz wyciek cieplny i pH mięsa dzików o
różnej masie
The dressing percentage and percentage of primary cuts in carcasses, thermal drip losses and
pH of wild boars meat of different weight
ul. Kazimierza Królewicza 3, 71-550 Szczecin
Abstract. The dressing percentage, percentage of primary cuts in carcassses, pH48 and
thermal drip of selected wild boars muscles of different weight were studied. Investigations
have been done on 25 carcasses of wild boars weighed about 20, 30, 40, 50 and 70 kg (five
animals in each group) including their cutting to primary cuts and detailed dissection of
received parts of carcasses. The highest dressing percentage was obtained for 40-50 kg
weighed wild boars and the lowest for the oldest animals. It was also found that the bigest
element of wild boars carcass is a ham. High participation of shoulder and low participation
of jowl is also characteristic. On the other side, increasing weight of wild boars carsass
resulted in a reduction of percentage of skin and belly and augmentation of percentage of ham
and shoulder. The higher pH48 was found for shoulder and for wild boars weighed obout 40
kilograms, the lower was obserwed for loin and for animals obout 50 kg. The highest thermal
drip loss was typical of BF, the lowest thermal drip being found in L. The juvenile wild boar
(animals about 30 kg) muscles showed the lowest thermal drip loss and the highest was
obserwed for the oldest wild boars.
Słowa kluczowe: wydajność łowna, udział elementów zasadniczych, dziki.
Key words: dressing percentage, percentage of primary cuts, wild boars.

Folia Universitas Agriculturae Stetinensis

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