246_(4)

Transkrypt

246_(4)

Folia Universitatis Agriculturae Stetinensis
Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4)
Spis Treści – Contents
Aneta Arciszewska, Aneta Cegiełka, Jan Mroczek, Agnieszka Zięba
Wpływ dodatku transglutaminazy na właściwości farszów drobiowych z różnym udziałem soli
kuchennej
Effect of transglutaminase addition on properties of chicken batters with decreased amount of sodium
chloride
Grażyna Bortnowska
Wpływ wybranych obróbek termicznych na skład lotnych substancji zapachowych
aromatu kminkowego w modelowej potrawie z drobiu
Effects of selected thermal treatments on composition of volatile compounds
of the caraway flavouring in a model poultry dish
Joanna Bryś, Małgorzata Kowalska, Magdalena Wirkowska, Bolesław Kowalski
Właściwości enzymatycznie przeestryfikowanego tłuszczu mlecznego
The properties of enzymatically interesterified milkfat
Katarzyna Czaczyk, Kamila Myszka, Anna Mueller
Wpływ dostępności składników odżywczych na biosyntezę zewnątrzkomórkowych
egzopolisacharydów przez Bacillus spp. i ich rola w procesie adhezji
The effect of nutrient availability on biosynthesis of extracellular polysaccharides by Bacillus spp.
and its role in adhesion
Elżbieta Dłużewska, Krzysztof Leszczyński
Wpływ rodzaju nośnika na jakość mikrokapsułkowanych aromatów
Effect of carrier on the quality of encapsulated flavours
Danuta Dojczew, Małgorzata Sobczyk, Agata Goralewska, Tadeusz Haber
Wpływ aktywności wybranych hydrolaz na wartość wypiekową mąki z ziarna porośniętego
The influence of the activity of some hydrolases on the baking volue of pre-harvest sprouting grains
flour
Piotr Dziugan, Sylwia Malinowska, Magdalena Włodarczyk, Danuta Kusewicz
Wpływ adaptacji niskotemperaturowej bakterii fermentacji mlekowej i drożdży na kriotolerancję
The influence of the low-temperature adaptation of Lactic Acid Bacteria (LAB) and yeast on
cryotolerance
Piotr Dziugan, Sylwia Malinowska, Magdalena Włodarczyk, Danuta Kusewicz
Wpływ szoku zimna na liofilizację bakterii mlekowych i drożdży
The influence of cold-shock on the freeze drying of Lactic Acid Bacteria and yeast
Leszek Gajowiecki, Marek Kotowicz, Kazimierz Lachowicz, Małgorzata Sobczak, Joanna
Żochowska, Arkadiusz Żych
Wpływ ilości dodatku karagenu oraz preparatów białka soi i pszenicy na właściwości fizyczne i
sensoryczne drobno rozdrobnionych doświadczalnych wyrobów drobiowych
Effect of varing levels of carrageenan, soya and wheat proteins preparate
on physical properties and sensory characteristics of model comminuted poultry products
Halina Gambuś, Katarzyna Szary, Renata Sabat, Anna Matusz-Mirlak
Wybrane właściwości ziarna pszenżyta przechowywanego przez 24 lata oraz wyizolowanej z niego
skrobi
Selected properties of triticale grain, stored for 24 years and the isolated starch
Paweł Glibowski
Inhibicja enzymatycznego brązowienia przez zastosowanie białek serwatkowych
Enzymatic browning inhibition by whey proteins aplication
Zuzanna Goluch-Koniuszy, Józefa Gardzielewska
Wpływ głodzenia przed ubojem na wybrane cechy jakościowe mięsa brojlerów
The influence of pre-slaughter feed withdrawalon selected quality characteristics of broiler meat
Piotr Gołek, Marta Chęcińska, Włodzimierz Bednarski
Biosynteza oraz aktywność przeciwdrobnoustrojowa wybranych biosurfaktantów
Biosynthesis and antimicrobial activity of selected biosurfactants
Monika Grzeszczuk, Dorota Jadczak, Ewa Rekowska
Zawartość wybranych składników chemicznych w świeżych nasionach nowych odmian bobu
Content of some chemical compounds in the fresh seeds of new faba bean cultivars
Waldemar Gustaw
Wpływ gumy ksantanowej na żelowanie koncentratów białek serwatkowych
The effect of addition xanthan gum on the gelation of whey protein concentrate
Elżbieta Hać-Szymańczuk, Jan Mroczek, Bartosz Stolpe
Wpływ wysokiego ciśnienia na właściwości i trwałość mikrobiologiczną surowej polędwicy
wędzonej z dodatkiem różnej ilości substancji peklujących
Influence of high pressure on properties and microbiological stability of raw smoking pork loin
with different amount of curing agents
Katarzyna Janda, Krzysztof Ulfig
Wpływ temperatury na aktywność lipolityczną, proteolityczną i amylolityczną szczepów
Thermomyces lanuginosus wyizolowanych z surowego ziarna kawy
The effect of temperature on lipolytic, proteolytic and amylolytic activities of the Thermomyces
lanuginosus strains isolated from raw coffee beans
Małgorzata Jasińska, Anna Mituniewicz-Małek, Krystian Wąsik
Wpływ okresu pozyskania mleka koziego na cechy jakościowe kefiru w czasie przechowywania
Effect of the acquiring period of goat’s milk on qualitative factors of kefir during storage
Małgorzata Jasińska, Krystian Wąsik
Wpływ ilości dodanych przypraw na zmiany lipidów masła w czasie chłodniczego przechowywania
Effect of spices added on lipids changes in butter during cold storage
Danuta Jaworska, Franciszek Świderski
Zastosowanie metody profilowania sensorycznego w kontroli jakości i stabilności chipsów
ziemniaczanych
Use of sensory profiling method for quality and stability control of potato chips
Mariola Kobus, Magdalena Włodarczyk, Eugeniusz Pogorzelski Piotr Dziugan, Joanna Laskowska
Koncentraty z dzikiej róży (Rosa rugosa) otrzymane różnymi metodami
Concentrates from rose hip (Rosa rugosa) received by various methods
Piotr Patelski, Józef Stanisław Szopa
Selekcja i ocena przydatności przemysłowej biotynoniezależnych hybrydów Saccharomyces
cerevisiae
Selection and industrial usefulness evaluation of biotin-independent Saccharomyces cerevisiae
hybrids
Mieczysława Pińska, Tadeusz Wojdyła, Czesław Rzekanowski, Stanisław Rolbiecki, Roman
Rolbiecki
Wpływ nawadniania deszczownianego i nawożenia azotem na jakość surowca ziemniaczanego
przeznaczonego do produkcji frytek i czipsów
Influence of sprinkler irrigation and nitrogen fertilization on quality of potato raw material destined
for production of crisps and chips
Katarzyna Rajkowska, Alina Kunicka, Barbara Cebula, Tadeusz Robak, Piotr Smolewski
Charakterystyka hybrydowych szczepów drożdży winiarskich
Characterization of wine yeast hybrids
Anna Sip, Włodzimierz Grajek
Aktywność bakteriocyny wytwarzanej przez bakterie Carnobacterium divergens AS7 w mielonym
mięsie wołowym
Activity bacteriocin produced by Carnobacterium divergens AS7 in ground beef
Katarzyna Skupień, Barbara Wójcik-Stopczyńska, Barbara Jakubowska
Zmiany wybranych wskaźników jakościowych w mrożonych homogenatach truskawkowych
Changes of quality parametres of frozen strawberry homogenates
Jerzy Szpendowski, Jan Kłobukowski, Krzysztof Bohdziewicz
Charakterystyka serków twarogowych o podwyższonej wartości odżywczej
Characteristics of white cottage cheeses with an increased nutritive value
Hanna Śmigielska, Grażyna Lewandowicz, Aleksander Walkowski
Wpływ dodatku mikroelementów na właściwości użytkowe skrobi utlenionych
Effect of microelements addition on functional properties of oxidized starches
Barbara Wójcik-Stopczyńska, Barbara Jakubowska
Badanie mikrobiologicznej jakości przypraw pochodzących od różnych producentów
Estimation of microbiological quality of spices delivered by various producers
Anna Żbikowska, Krzysztof Krygier, Jarosława Rutkowska
Wpływ zawartości izomerów trans na zmiany chemiczne zachodzące w tłuszczach podczas wypieku
ciastek francuskich
The influence of isomers trans content on chemical changes in fats during baking of puff-pastry
Arkadiusz Żych, Leszek Gajowiecki, Kazimierz Lachowicz Małgorzata Sobczak, Marek Kotowicz,
Joanna Żochowska
Wpływ parametrów procesu masowania na zmiany tekstury mięśni udowych indyków i mięśnia
półbłoniastego bydła
Effects of massaging parameters on turkey tight and beef semimembranosus muscles texture changes
Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): 7-14
ANETA ARCISZEWSKA, ANETA CEGIEŁKA, JAN MROCZEK, AGNIESZKA ZIĘBA
WPŁYW DODATKU TRANSGLUTAMINAZY NA WŁAŚCIWOŚCI
FARSZÓW DROBIOWYCH Z RÓŻNYM UDZIAŁEM SOLI KUCHENNEJ
EFFECT OF TRANSGLUTAMINASE ADDITION ON PROPERTIES OF CHICKEN
BATTERS WITH DECREASED AMOUNT OF SODIUM CHLORIDE
Katedra Technologii Żywności, Szkoła Główna Gospodarstwa Wiejskiego
ul. Nowoursynowska 159c, 02-787 Warszawa
Słowa kluczowe: transglutaminaza, mięso drobiowe, sól kuchenna, wyciek termiczny, tekstura,
parametry barwy.
Key words: transglutaminase, chicken meat, sodium chloride, cooking loss, texture, colour.
Abstract. Effect of transglutaminase (ACTIVA WM commercial preperate, 0.3%) and sodium
chloride (1.5 and 2.5%) addition on properties of chicken thigh batters was studied.
Transglutaminase slightly decreased cooking loss of incurred batters. Cooking loss was
affected mainly by NaCl (both at the level 2.5 and 1.5%). Sodium chloride brought about also
increase of penetration force. In the case of meat better texture interaction was observed
between NaCl and TG. Curing of meat was the main factor, which affect colour values of
model batters. The enzyme addition had no influence on colour. Sodium chloride was the
main ingredient limiting cooking losses.
GRAŻYNA BORTNOWSKA
WPŁYW WYBRANYCH OBRÓBEK TERMICZNYCH
NA SKŁAD LOTNYCH SUBSTANCJI ZAPACHOWYCH
AROMATU KMINKOWEGO W MODELOWEJ POTRAWIE Z DROBIU
EFFECTS OF SELECTED THERMAL TREATMENTS
ON COMPOSITION OF VOLATILE COMPOUNDS
OF THE CARAWAY FLAVOURING IN A MODEL POULTRY DISH
Katedra Technologii Żywności, Akademia Rolnicza
ul. Papieża Pawła VI nr 3, 71-459 Szczecin
Słowa kluczowe: aromat przyprawowy, obróbka termiczna, potrawa z drobiu, analiza headspace.
Key words: flavouring formula, thermal treatment, poultry dish, headspace analysis.
Abstract. Effects of selected thermal treatments on composition of caraway flavouring
volatile components released into the layer immediately above the food were followed in a
model poultry dish. The quality of volatiles in vapours of the model dish headspace was found
to be independent of the thermal treatment applied. On the other hand, the quantity of the
volatile compounds clearly depended on the treatment used, particularly in previously frozen
dishes. The caraway aroma over a model dish cooked in a convection-steam oven and in a
microwave oven was slightly more intensive than that over a dish cooked in a traditional way.
Thermal treatment, applied to a frozen dish, in a convection-steam oven with a simultaneous
application of steam and hot air was most effective in restricting the release of volatiles into
the dish headspace.
JOANNA BRYŚ, MAŁGORZATA KOWALSKA1, MAGDALENA WIRKOWSKA
BOLESŁAW KOWALSKI
WŁAŚCIWOŚCI ENZYMATYCZNIE PRZEESTRYFIKOWANEGO
TŁUSZCZU MLECZNEGO
THE PROPERTIES OF ENZYMATICALLY INTERESTERIFIED MILKFAT
Katedra Chemii, Szkoła Główna Gospodarstwa Wiejskiego
ul. Nowoursynowska 159 c, 02-787 Warszawa, e-mail: [email protected]
1
Katedra Chemii, Politechnika Radomska
ul. Chrobrego 27, 26-600 Radom
Słowa kluczowe: tłuszcz mleczny, przeestryfikowanie enzymatyczne, lipazy.
Key words: milkfat, enzymatic interesterification, lipases.
Abstract. The changes of physical and chemical properties of milkfat after enzymatic
interesterification were studied. The fats were interesterified for various times and at various
temperatures. In the initial mixtures and interesterified fats acid values, polar fraction contents,
slip melting points, solid fat contents, fatty acids compositions and their distribution among
the sn-2 and sn-1.3 positions were determined. It has been found that after interesterification
the concentration of free fatty acids and of polar fraction increased. The interesterification
causes the improvement the physical properties of milkfat, without influence on the structure
of its fatty acids.
KATARZYNA CZACZYK, KAMILA MYSZKA, ANNA MUELLER
WPŁYW DOSTĘPNOŚCI SKŁADNIKÓW ODŻYWCZYCH
NA BIOSYNTEZĘ ZEWNĄTRZKOMÓRKOWYCH EGZOPOLISACHARYDÓW
PRZEZ BACILLUS SPP. I ICH ROLA W PROCESIE ADHEZJI
THE EFFECT OF NUTRIENT AVAILABILITY ON BIOSYNTHESIS
OF EXTRACELLULAR POLYSACCHARIDES BY BACILLUS SPP.
AND ITS ROLE IN ADHESION
Katedra Biotechnologii i Mikrobiologii Żywności, Akademia Rolnicza
ul. Wojska Polskiego 48, 60-637 Poznań
Słowa kluczowe: zewnątrzkomórkowe egzopolisacharydy, adhezja, Bacillus ssp.
Key words: extracellular polysaccharides, adhesion, Bacillus spp.
Abstract. The purpose of this work was to study the influence of nutrient availability on the
biosynthesis of extracellular polysaccharides by Bacillus spp. The relationship between
amount of produced EPS and bacteria’s adhesion to the surface of stainless steel (304L) was
also defined. In the aim of estimation the amount of exopolysaccharides, the method of its
separation using ultrasonic waves and spectrophotometric assay after acid hydrolysis was
applied. Adhesion of bacterial cells to surfaces was examined using direct fluorescence
microscopy. The results obtained in this work suggested important role of the nutrient
availability on biosynthesis of exopolysaccharides by Bacillus spp. The influence of the
species of bacteria and stage of its growth on the production of polysaccharides was also proved.
The lowest extracellular polysaccharides biosynthesis was observed in optimal culture conditions.
The biggest production of these substances was determined in first stages of growth of examined
bacteria species. The great majority of variants of experiments proved the correlation between
the amount of synthesized exopolysaccharides and the adhesion of Bacillus spp. cells to the
surface of stainless steel. By lower extracellular polysaccharides production higher adhesion
degrees were also observed, what might indicate that in such conditions, besides
exopolysaccharides biosynthesis, other factors can play a significant role in microorganism’s
adhesion to the abiotic surfaces.
ELŻBIETA DŁUŻEWSKA, KRZYSZTOF LESZCZYŃSKI
WPŁYW RODZAJU NOŚNIKA NA JAKOŚĆ MIKROKAPSUŁKOWANYCH
AROMATÓW
EFFECT OF CARRIER ON THE QUALITY OF ENCAPSULATED FLAVOURS
ul. Nowoursynowska 159 c, 02-787 Warszawa, e-mail: [email protected]
Słowa kluczowe: aromat, guma arabska, maltodekstryny, mikrokapsułkowanie, skrobia
modyfikowana.
Key words: arabic gum, flavour, maltodextrin, modified starch, microencapsulation.
Abstract. The aim of this work was to determine the effect of carrier on the sensory quality of
microencapsulated essential oil obtained by spray drying. The flavour emulsions were
obtained by emulsifying essential oil in carrier solution. The arabic gum, modified starch,
maltodextrin and their blends were used as a carrier. The apparent viscosity and stability of
emulsions were determined. The sensory evaluation of the powder flavours, their solutions
and puddings obtained with addition of investigated flavours were carried out. The stability of
flavour emulsions correlated well with the apparent viscosity. The larger fraction of arabic
gum made the emulsion more stable. The level of flavour retention in microcapsules
depended on the used carrier. It was noted that the use of mixture of two or three carriers in
the microencapsulation process improved the flavour retention in comparison with the flavour
samples dried on single carriers.
DANUTA DOJCZEW, MAŁGORZATA SOBCZYK, AGATA GORALEWSKA,
TADEUSZ HABER
WPŁYW AKTYWNOŚCI WYBRANYCH HYDROLAZ
NA WARTOŚĆ WYPIEKOWĄ MĄKI Z ZIARNA POROŚNIĘTEGO
THE INFLUENCE OF THE ACTIVITY OF SOME HYDROLASES
ON THE BAKING VOLUE OF PRE-HARVEST SPROUTING GRAINS FLOUR
ul. Nowoursynowska 159 C, 02-787 Warszawa
e-mail: [email protected], [email protected]
Słowa kluczowe: żyto, pszenżyto, pszenica, aktywność amylolityczna, proteolityczna, porastanie.
Key words: triticale, wheat, rye, pre-harvest sprouting, proteolytic, amylolytic activity.
Abstract. The influence of pre-harvest sprouting of grains on the level of proteolytic and
amylolytic activity and the use of pre-harvest sprouting grain flour in banking with ascorbic acid
and vital gluten addition were investigated. The non protein nitrogen total, proteolytic and
amylolytic activity and farinography properties were analyzed. After the investigation there
was a laboratory banking. The activity of the hydrolytic enzymes increased in every preharvest sprouting grains milling fractions investigated samples. The total proteolytic activity
was the highest in the bruise bran and milling, particulary in Triticale and rye in the wheat. The
relationship between rheologic properties of dough and level of hydrolytic activity was estimated.
The additions favourably influenced the quality of bread.
PIOTR DZIUGAN, SYLWIA MALINOWSKA, MAGDALENA WŁODARCZYK
DANUTA KUSEWICZ
WPŁYW ADAPTACJI NISKOTEMPERATUROWEJ
BAKTERII FERMENTACJI MLEKOWEJ I DROŻDŻY NA KRIOTOLERANCJĘ
THE INFLUENCE OF THE LOW-TEMPERATURE ADAPTATION
OF LACTIC ACID BACTERIA (LAB) AND YEAST ON CRYOTOLERANCE
Instytut Technologii Fermentacji i Mikrobiologii, Politechnika Łódzka
ul. Wólczańska 171/173, 90-924 Łódź
Słowa kluczowe: adaptacja niskotemperaturowa, zimny szok, kriotolerancja, mechanizmy
przystosowawcze, bakterie mlekowe, drożdże.
Key words: low-temperature adaptation, cold shock, cryotolerance, adaptative mechanisms,
LAB, yeast, stress.
Abstract. Adaptation of cells to low temperatures and actuating mechanisms protecting of
microorganisms from freezing effects are new factor, which was ignored by the research of
microorganisms cryoresistance. In search of possibilities of protection of biological material
from destructive action freeze process tested effectiveness of low-temperature induction of
cryoprotection mechanisms in the cells. The starter culture, which was composed of LAB and yeast
(S. cerevisiae), was used as biological material. The mixture of meal and water in proportion of
100 to 150 was applied the fermentation medium. The fermentation was making at 30ºC
during 20 h. On the basis of the obtained results it was found that in the samples without
cryoprotectant Saccharomyces cerevisiae achieved the survival of freezing 60% and
Lactobacillus plantarum 80%. Additional of the mixture (8% sacharose and 0.5% CaCO3)
before cold shock cost the reducing of the process from 30 to 14 h, also it guaranteed the
freeze survival 100% for the both microorganisms groups at freezing speed 1.5 deg·min-1.
PIOTR DZIUGAN, SYLWIA MALINOWSKA, MAGDALENA WŁODARCZYK,
DANUTA KUSEWICZ
WPŁYW SZOKU ZIMNA NA LIOFILIZACJĘ BAKTERII MLEKOWYCH I
DROŻDŻY
THE INFLUENCE OF COLD-SHOCK ON THE FREEZE DRYING
OF LACTIC ACID BACTERIA AND YEAST
Słowa kluczowe: liofilizacja, zimny szok, kultury starterowe, bakterie mlekowe, drożdże.
Key words: cold-shock, freeze drying, starter culture, LAB, yeast.
Abstract. The liophilization process requires in each case of taking into consideration of
freezing and freeze-drying conditions. This is significant when the biological material is
heterogeneous. Heterogeneous material is for example the carter culture composed of
Lactobacillus plantarum Lactobacillus brevis, Lactobacillus sanfranciscensis and
Saccharomyces cerevisiae. The number of grows able LAB and yeast was determined in raw
formulation, after freezing and after stopping of freeze-drying. The influence of storage
temperature on the survival baker’s liophilizated starter culture was determined additional. Low
– temperature adaptation (14h/10ºC) was additional protection of microorganisms mixture
cultures of LAB and yeast against lethal effect of freezing. The survival of microorganisms
freezing after cold shock increased about 20%. On the basis of the obtained results it was
found that mechanisms, which protect the cells against freezing effect and which was formed
during the cold shock didn’t have an influence on live microorganisms cells presenting in
storing lyophilizes. The temperature – 20ºC was the optimal storage temperature. It
guaranteed the survival of LAB in 94,5% and yeast in 75% after 126 days of vacuous storage.
LESZEK GAJOWIECKI, MAREK KOTOWICZ, KAZIMIERZ LACHOWICZ
MAŁGORZATA SOBCZAK, JOANNA ŻOCHOWSKA, ARKADIUSZ ŻYCH
WPŁYW ILOŚCI DODATKU KARAGENU ORAZ PREPARATÓW
BIAŁKA SOI I PSZENICY NA WŁAŚCIWOŚCI FIZYCZNE I SENSORYCZNE
DROBNO ROZDROBNIONYCH DOŚWIADCZALNYCH WYROBÓW DROBIOWYCH
EFFECT OF VARING LEVELS OF CARRAGEENAN, SOYA AND WHEAT
PROTEINS PREPARATE ON PHYSICAL PROPERTIES AND SENSORY
CHARACTERISTICS OF MODEL COMMINUTED POULTRY PRODUCTS
Zakład Technologii Mięsa, Akademia Rolnicza
ul. Kazimierza Królewicza 4, 71-550 Szczecin
Słowa kluczowe: dodatki funkcjonalne, tekstura, barwa, produkty drobiowe.
Key words: food additives, texture, colour characteristics, model poultry products.
Abstract. The object of the present work was to assess the effects of kappa carrageenan, soya
isolate proteins and wheat proteins additions on selected textural parameters, yield, colour and
sensory analysis of model, comminuted poultry meat products. Increase in carrageenan, soya
and wheat proteins leads to higher values of hardness and gumminess of experimental
samples. Carrageenan and proteins perpetrates addition resulted in lightness and redness of
final model products. The sensory analysis resulted in increase of experimental samples contain
wheat proteins additions. Carrageenan additions affected the highest waster holding capacity
and the lowest thermal drip.
HALINA GAMBUŚ, KATARZYNA SZARY, RENATA SABAT, ANNA MATUSZMIRLAK
WYBRANE WŁAŚCIWOŚCI ZIARNA PSZENŻYTA PRZECHOWYWANEGO PRZEZ
24 LATA ORAZ WYIZOLOWANEJ Z NIEGO SKROBI
SELECTED PROPERTIES OF TRITICALE GRAIN, STORED FOR 24 YEARS
AND THE ISOLATED STARCH
Katedra Technologii Węglowodanów, Akademia Rolnicza
ul. Balicka 122, 30-149 Kraków
Słowa kluczowe: amyloza, masa cząsteczkowa, pszenżyto, rozpuszczalność w wodzie, skrobia,
starzenie się skrobi, wiązanie wody.
Key words: amylose, molecular weight, triticale, solubility, starch, starch ageing water
binding capacity.
Abstract. The aim of the study was to check if after 24 years of storing the grain of Polish
triticale cultivars, the isolated starch is significantly influenced by ageing process. The
material included 10 Polish cultivars of triticale, harvested in 1997 and stored in ambient
conditions for 24 years, and the starch isolated by laboratory method. Grain samples did not reveal
sprouting energy and sewing value, and contained very low moisture (aprox. 10%). No changes
in nonstarch components (protein, phosphorus) were observed, but the starch isolated from
old grain was generally lower in amylose. Despite of the methodical differences in calculation
of the molecular weight of starch (1979 – Ceh method; 2004 SEC) the trends observed for wheat
and triticale starch were preserved, irrespective of the date of starch isolation. At 60ºC triticale
starch isolated from old grain revealed higher water binding capacity and solubility in
comparision to starch isolated from fresh grain, while at 80ºC both these values were lower.
PAWEŁ GLIBOWSKI
INHIBICJA ENZYMATYCZNEGO BRĄZOWIENIA
PRZEZ ZASTOSOWANIE BIAŁEK SERWATKOWYCH
ENZYMATIC BROWNING INHIBITION BY WHEY PROTEINS APLICATION
Katedra Technologii Przemysłu Rolno-Spożywczego i Przechowalnictwa, Akademia Rolnicza
ul. Skromna 8, 20-950 Lublin
Słowa kluczowe: białka serwatkowe, enzymatyczne brązowienie, inhibicja.
Key words: whey proteins, enzymatic browning, inhibition.
Abstract. An attempt was make to inhibit enzymatic browning in case of celery, potato and apple
by using films with whey proteins and carboxymethylcellulose addition. A change of colour was
measured after a week, month and two months of keeping in a temperature -14ºC by visual
assessment, whiteness and spectrophotometry measurements. Defrost water lost was also
measured. Application of films with whey proteins and carboxymethylcellulose turned out
effective in enzymatic browning inhibition in case of apple and potato. In case of celery
application of such films doesn’t matter. Enzymatic browning estimation by
spectrophotometric method failed. Applied films reduced the amounts of defrost water in
celery and potato however in case of apples were ineffective.
ZUZANNA GOLUCH-KONIUSZY, JÓZEFA GARDZIELEWSKA1
WPŁYW GŁODZENIA PRZED UBOJEM NA WYBRANE CECHY JAKOŚCIOWE
MIĘSA BROJLERÓW
THE INFLUENCE OF PRE-SLAUGHTER FEED WITHDRAWALON SELECTED
QUALITY CHARACTERISTICS OF BROILER MEAT
Zakład Fizjologii Żywienia Człowieka, Akademia Rolnicza
1
Katedra Oceny Produktów Zwierzęcych, Akademia Rolnicza
ul. Doktora Judyma 24, 71-441 Szczecin
Słowa kluczowe: brojlery, głodzenie, pH, skład chemiczny, wodochłonność, ocena sensoryczna.
Key words: broiler chickens, pre-slaughter feed withdrawal, pH, chemical composition, water
holding capacity, sensory evaluation of meat and bouillon.
Abstract. The research took place in spring and summer. It was conducted on 120 broiler chickens
Isa Vedette, brought in their fifth week of live on the farm and taken to the research rooms of
the department. The chickens then underwent a one week period of adaptation. Before
slaughter, the chickens were devided into four groups (of 30 chickens each, with even
devision of sexes); the control group, fed and watered before slaughter, and groups deprived
of food and water 4,8, and 12 hours before slaughter. After the slaughter, pH was measured,
water holding capacity and basic chemical composition were described, and sensory
evaluation of cooked muscles and of the bouillon conducted. The research has shown that the
pre-slaughter starvation does not cause worsening of the examined quality characteristics of
breast meat. In the case of leg meat, the application of pre-slaughter starvation improves
tenderness of the meat, but worsens acidity (higher pH), and sensory attractiveness of the broth and
lowers the level of intramuscularly fat. The smallest changes were noted while applying the four
hour period of food and water deprivation.
PIOTR GOŁEK, MARTA CHĘCIŃSKA, WŁODZIMIERZ BEDNARSKI
BIOSYNTEZA ORAZ AKTYWNOŚĆ PRZECIWDROBNOUSTROJOWA
WYBRANYCH BIOSURFAKTANTÓW
BIOSYNTHESIS AND ANTIMICROBIAL ACTIVITY OF SELECTED
BIOSURFACTANTS
Katedra Biotechnologii Żywności, Uniwersytet Warmińsko-Mazurski
ul. J. Heweliusza 1, 10-724 Olsztyn, Kortowo
Słowa kluczowe: aktywność przeciwdrobnoustrojowa, bakterie fermentacji mlekowej, drożdże,
biosurfaktanty.
Key words: antimicrobial activity, lactic acid bacteria, yeast, biosurfactants.
Abstract. Antimicrobial activity of post-culture liquids after the cultivation of yeast (C.antarctica
and C.apicola) and bacteria of Lactobacillus, containing biosurfactants towards the selected
bacteria, were evaluated. Three Gram-negative (E.coli, K.pneumoniae, P.aeruginosa) and
three Gram-positive (B.subtilis, M.roseus, S.epidermidis) bacterial strains were examined.
The antimicrobial activity of the experimental liquids was evaluated with the diffusion
method with wells. Most of the evaluated liquids inhibited the growth of all the tested bacteria.
Only the post-culture liquid after the cultivation of C.antarctica exhibited antimicrobial activity
exclusively towards M.roseus. Glycolipid antimicrobial activity is determined by both their type
and their concentration in the post-culture liquid after the cultivation of yeast.
MONIKA GRZESZCZUK, DOROTA JADCZAK1, EWA REKOWSKA1
ZAWARTOŚĆ WYBRANYCH SKŁADNIKÓW CHEMICZNYCH
W ŚWIEŻYCH NASIONACH NOWYCH ODMIAN BOBU
CONTENT OF SOME CHEMICAL COMPOUNDS IN THE FRESH SEEDS
OF NEW FABA BEAN CULTIVARS
Katedra Mikrobiologii i Biotechnologii Środowiska, Akademia Rolnicza
ul. J. Słowackiego 17, 71-434 Szczecin
1
Katedra Warzywnictwa, Akademia Rolnicza
ul. Janosika 8, 71-424 Szczecin
Słowa kluczowe: bób, cukrowce, chlorofil, odmiana, witamina C.
Key words: cultivar, chlorophyll, faba bean, saccharides, vitamin C.
Abstract. The experiment was carried out in the years 2002-2003. The aim of this study was
to compare the biological value of three large seed (‘Bachus’, ‘Basta’, ‘Windsor Biały’) and
three small seed cultivars of faba bean (‘Orlik’, ‘Jupiter’ i ‘Nowo’). The amount of analysed
in the experiment chemiacal compounds was for the tested cultivars on average: dry matter –
17.76%, total soluble sugars – 1.21%, starch – 13.49%, crude fibre – 0.32%, vitamin C –
29.77 mg·100 g-1 and total chlorophyll – 61.27 µg·kg-1. Among the tested cultivars the highest
amount of dry matter, starch, saccharose, total soluble sugars, total fibre, vitamin C and
chlorophyll was obtained for cultivar ‘Orlik’. It was found that cultivar ‘Nowo’ contained the
highest amount of reducing sugars, but the lowest of all the rest from tested in the experiment
components. Large seed cultivars of faba bean were characterised by high amount of vitamin
C (on average 30.25 mg·100 g-1).
WALDEMAR GUSTAW
WPŁYW GUMY KSANTANOWEJ NA ŻELOWANIE KONCENTRATÓW
BIAŁEK SERWATKOWYCH
THE EFFECT OF ADDITION XANTHAN GUM ON THE GELATION
OF WHEY PROTEIN CONCENTRATE
Katedra Technologii Przemysłu Rolno-Spożywczego i Przechowalnictwa, Akademia Rolnicza
ul. Skromna 8, 20-950 Lublin
Słowa kluczowe: faza separacji, reologia, tekstura, żel.
Key words: gel, phase separation, rheology, texture.
Abstract. Whey protein concentrate (WPI) – xanthan gum heat-induced gels were obtained at
pH range 6-8. The rheological properties of WPC (3%) – xanthan gum (0.1) were examinated. In
presence of xanthan gum, the highest shear stress value was observed at pH 8 and 0.3%
polysaccharide concentration. The highest apparent viscosity had mixtures obtained at pH 7 and
0.1% polysaccharide concentration. The phase separation occurs in WPC – xanthan gum mixed
systems.
ELŻBIETA HAĆ-SZYMAŃCZUK, JAN MROCZEK1, BARTOSZ STOLPE1
WPŁYW WYSOKIEGO CIŚNIENIA NA WŁAŚCIWOŚCI
I TRWAŁOŚĆ MIKROBIOLOGICZNĄ SUROWEJ POLĘDWICY
WĘDZONEJ Z DODATKIEM RÓŻNEJ ILOŚCI SUBSTANCJI PEKLUJĄCYCH
INFLUENCE OF HIGH PRESSURE ON PROPERTIES
AND MICROBIOLOGICAL STABILITY OF RAW SMOKING PORK LOIN
WITH DIFFERENT AMOUNT OF CURING AGENTS
Katedra Biotechnologii, Mikrobiologii i Oceny Żywności
ul. Nowoursynowska 159 C, 02-776 Warszawa
1
Słowa kluczowe: wysokie ciśnienie, surowa polędwica wędzona, substancje peklujące.
Key words: high pressure, pork loin, curing agents.
Abstract. Influence of high pressure on the quality and properties of raw smoking pork loin
with reduced amount of curing agents were investigated. Pork loin with a constant volume of
brine addition (20%) was manufactured according to two formulas. They were different in the
amount of added sodium nitrite (0.010 and 0.015%) and sodium chloride (1.5 and 2.5%) as a
percentage of the finished product. Cured pork loin was portioned, the vacuum packed,
pressured (600 MPa, 10 and 30 minutes, room temperature) and stored at 4-6ºC for 0, 6 and 8
weeks. The final product was analyzed by microbial, physical and chemical evaluation of drip
loss, force of penetration, contents of nitrogen sarcoplasmic and myofibrillar protein and
photos by electron microscopy. Sensory analysis included evaluation of colour, smell, taste
and consistency. Based on the results it was concluded that shelf-life of raw smoked pork loin
with reduced amount of curing agents and pressured was prolonged up to 6 weeks at 4-6ºC.
However applying of high pressure did not have negative influence on the taste, smell and
consistency but increased amount of drip loss in package, did worsen its colour and increased
texture.
KATARZYNA JANDA, KRZYSZTOF ULFIG1
WPŁYW TEMPERATURY NA AKTYWNOŚĆ LIPOLITYCZNĄ, PROTEOLITYCZNĄ
I AMYLOLITYCZNĄ SZCZEPÓW THERMOMYCES LANUGINOSUS
WYIZOLOWANYCH Z SUROWEGO ZIARNA KAWY
THE EFFECT OF TEMPERATURE ON LIPOLYTIC, PROTEOLYTIC
AND AMYLOLYTIC ACTIVITIES OF THE THERMOMYCES LANUGINOSUS
STRAINS ISOLATED FROM RAW COFFEE BEANS
1
Katedra Biotechnologii Środowiskowej, Politechnika Śląska
ul. Akademicka 2, 41-100 Gliwice
Słowa kluczowe: aktywność lipolityczna, proteolityczna, amylolityczna, temperatura,
Thermomyces lanuginosus.
Key words: lipolytic, proteolytic and amylolytic activities, temperature, Thermomyces
lanuginosus.
Abstract. The Thermomyces lanuginosus strains isolated from raw coffee beans were
examined for lipolytic, proteolytic and amylolytic activities at 30, 40, 50 and 60ºC. Tributyrin,
gelatin, casein and soluble starch were used as substrates. The experiment was performed on solid
media. Diameters of colonies and substrate hydrolysis zones were measures and enzymatic
activity indices computed. The highest lipolytic activity index was observed at 60ºC. No
growth of the strains was observed on both gelatin and casein at 30ºC. At higher temperatures,
the proteolytic activity on casein was found to be much higher than that on gelatin. The
highest proteolytic activity index on casein was observed at 50ºC. No growth of the strains
was observed on starch at 30ºC. The amylolytic activity index was found to be low at 40, 50
and 60ºC. Results are discussed from biotechnological and environmental points of view.
MAŁGORZATA JASIŃSKA, ANNA MITUNIEWICZ-MAŁEK, KRYSTIAN WĄSIK
WPŁYW OKRESU POZYSKANIA MLEKA KOZIEGO
NA CECHY JAKOŚCIOWE KEFIRU W CZASIE PRZECHOWYWANIA
EFFECT OF THE ACQUIRING PERIOD OF GOAT’S MILK
ON QUALITATIVE FACTORS OF KEFIR DURING STORAGE
Zakład Technologii Mleczarskiej, Akademia Rolnicza
Słowa kluczowe: mleko kozie, kefir, okres pozyskania.
Key words: goat’s milk, kefir, acquiring period.
Abstract. Performed analyses aimed in definition of usefulness of the goat's milk, obtained in
various period of the year for the kefir production. Used material was dated at the end of:
January, May, June and October. Obtained experimental kefirs were estimated sensorically and
their acidity, contents of amino nitrogen, acetic aldehyde and ethanol were measured. On the basis
of analyses it could be stated that acquiring period of the goat's milk has significant impact on
sensory features and estimated chemical factors of produced kefir. It referred in the highest
degree to consistence and intensity of goat's flavour and acidity. Amongst analysed kefirs, the
best consistence, the least perceptible goat's flavour and the highest acidity in the whole storage
period (3 weeks) characterised the kefir made of the milk acquired at the end of October, while
the loosiest consistence, generally the most perceptible goat's flavour and the lowest acidity
characterised the kefir made of the milk acquired at the end of May.
MAŁGORZATA JASIŃSKA, KRYSTIAN WĄSIK
WPŁYW ILOŚCI DODANYCH PRZYPRAW NA ZMIANY LIPIDÓW MASŁA
W CZASIE CHŁODNICZEGO PRZECHOWYWANIA
EFFECT OF SPICES ADDED ON LIPIDS CHANGES
IN BUTTER DURING COLD STORAGE
Zakład Technologii Mleczarskiej Akademia Rolnicza
ul. Papieża Pawła VI 3, 71-459 Szczecin
Słowa kluczowe: masło, przyprawy, lipoliza, autooksydacja.
Key words: butter, spices, lipolysis, oxidation.
Abstract. The effect of 1, 2, 3% spices added: savory, garlic, dill and chives on the lipolysis
and oxidation of the butter’s lipids under cold storage was investigated. The changes in butter
lipids were estimated on the basis of the butter acidity and peroxides contents. It was stated
that the spices tested did not cause decrease of lipolysis and oxidation under cold storage.
The highest acidity was in butter lipids with 2 i 3% of savory and 3% of dill added. Among
used spices only garlic limited lipolysis and oxidation in butter.
DANUTA JAWORSKA, FRANCISZEK ŚWIDERSKI1
ZASTOSOWANIE METODY PROFILOWANIA SENSORYCZNEGO
W KONTROLI JAKOŚCI I STABILNOŚCI CHIPSÓW ZIEMNIACZANYCH
USE OF SENSORY PROFILING METHOD
FOR QUALITY AND STABILITY CONTROL OF POTATO CHIPS
Katedra Techniki i Technologii Gastronomicznej
Katedra Żywności Funkcjonalnej i Towaroznawstwa, Szkoła Główna Gospodarstwa
Wiejskiego
ul. Nowoursynowska 159 c, 02-776 Warszawa
1
Słowa kluczowe: chipsy ziemniaczane, jakość sensoryczna, metoda QDA.
Key words: potato chips, sensory quality, QDA method.
Abstract. The aim of the study was comparison of sensory quality and stability of sensory
attributes of present on the market salted potato chips. For analytical characteristics of
evaluated material the quantitative descriptive analysis (QDA) was used. The use of this
method for evaluation of chips quality enabled to receive detailed information on their
sensory quality and its changes in different lots of product. Differentiation and instability of
sensory quality of different lots of evaluated potato chips was shown. A negative sensory
influence (rancid odour and flavour), determined the overall sensory quality of examined
products and are of crucial importance for the overall sensory quality. Overall sensory quality
was positively correlated with odour and flavour attributes defined as: “fried potato” and
crispness.
MARIOLA KOBUS, MAGDALENA WŁODARCZYK, EUGENIUSZ POGORZELSKI
PIOTR DZIUGAN, JOANNA LASKOWSKA
KONCENTRATY Z DZIKIEJ RÓŻY (ROSA RUGOSA) OTRZYMANE
RÓŻNYMI METODAMI
CONCENTRATES FROM ROSE HIP (ROSA RUGOSA) RECEIVED
BY VARIOUS METHODS
Słowa kluczowe: sok, dzika róża (Rosa rugosa), kriokoncentracja, zagęszczanie próżniowe,
przeciwutleniacze, aktywność przeciwutleniająca
Key words: juice, rose hip (Rosa rugosa), cryoconcentration, vacuum’s condensation, antioxidants,
antioxidant activity
Abstract. Due to high contents of biologically active compounds fruits of rose hip (Rosa rugosa)
prove very profitable for human being high antioxidation activity. These was received
concentrates from fruits of rose hip (Rosa rugosa) by methods: vacuum’s condensation and
cryoconcentration and it compared these condensed environments in respect of chemical
composition and antioxidant activity with concentrate originated from company AGRICO S.A.
Researches exerted that cryoconcentration method allows better activity of antioxidants
compounds than vacuum’s condensation method. Total concentration of chemical
antioxidants in a commercial concentrate was about 9% higher in comparison to juice after
cryoconcentration and was about 30% higer in comparison to juice vacuum’s condensation.
Antioxidant activity of compressed juices was at approximated level.
PIOTR PATELSKI, JÓZEF STANISŁAW SZOPA
SELEKCJA I OCENA PRZYDATNOŚCI PRZEMYSŁOWEJ
BIOTYNONIEZALEŻNYCH HYBRYDÓW SACCHAROMYCES CEREVISIAE
SELECTION AND INDUSTRIAL USEFULNESS EVALUATION OF BIOTININDEPENDENT SACCHAROMYCES CEREVISIAE HYBRIDS
Zakład Technologii Spirytusu i Drożdży, Politechnika Łódzka
ul. Wólczańska 171/173, 90-924 Łódź, e-mail: [email protected]
Słowa kluczowe: drożdże piekarskie, hybrydy, biotyna.
Key words: baker’s yeast, hybrids, biotin.
Abstract. In this article selection of biotin-independent Saccharomyes cerevisiae hybrids
toward industrial baker’s yeast production was described. Influence of biotin on biomass
production was investigated. Selections were carried out at laboratory, semi-laboratory and
industrial stages. Two hybrids were selected from total 10 examined. Propagation yield and
rising power (leavening ability) of biomass obtained in molasses media were evaluated.
MIECZYSŁAWA PIŃSKA, TADEUSZ WOJDYŁA, CZESŁAW RZEKANOWSKI1,
STANISŁAW ROLBIECKI1, ROMAN ROLBIECKI1
WPŁYW NAWADNIANIA DESZCZOWNIANEGO I NAWOŻENIA AZOTEM
NA JAKOŚĆ SUROWCA ZIEMNIACZANEGO
PRZEZNACZONEGO DO PRODUKCJI FRYTEK I CZIPSÓW
INFLUENCE OF SPRINKLER IRRIGATION AND NITROGEN FERTILIZATION
ON QUALITY OF POTATO RAW MATERIAL DESTINED
FOR PRODUCTION OF CRISPS AND CHIPS
Katedra Przechowalnictwa i Przetwórstwa Produktów Roślinnych, Akademia TechnicznoRolnicza
ul. Kordeckiego 20, 85-225 Bydgoszcz
1
Katedra Melioracji i Agrometeorologii, Akademia Techniczno-Rolnicza
ul. Bernardyńska 6, 85-029 Bydgoszcz
Słowa
kluczowe: nawadnianie deszczowniane, nawożenie azotem, jakość surowca
ziemniaczanego, produkcja frytek, produkcja czipsów.
Key words: sprinkler irrigation, nitrogen fertilization, quality of potato raw material, production of
crisps, production of chips.
Abstract. The trials were conducted in the years 2001-2003. The aim of the study was to determine
the influence of sprinkler irrigation and nitrogen fertilization on chemical composition of potato
tubers from cv. ‘Barycz’, ‘Mors’ and ‘Triada’ as well as on the quality of crisps and chips which
were obtained from these cultivars. Chemical analysis indicated that tubers of all the tested
cultivars grown under sprinkler irrigation and with higher nitrogen dose (125 kg·ha-1) were
characterized by tendency for decrease of dry matter and starch content. Tubers of potatoes from
irrigated plots were characterized by higher accumulation of reducing sugars. Irrigation did not
influence on the vitamin C content. ‘Triada’ potato tubers were the best for production of crisps
and chips. Crisps produced from tubers of this cultivar grown without irrigation and fertilized with
the higher nitrogen dose were characterized by the highest quality (4.5 pt). Chips of the highest
quality (4.8 pt) were obtained also from non-irrigated objects but fertilized with the lower
nitrogen dose (75 kg·ha-1). Storage of potatoes significantly decreased the usefulness of tubers
for thermal processing (decrease of starch, dry matter and vitamin C content as well as increased
accumulation of reducing sugars). These unfavourable changes were lower on non-irrigated
objects and under lower level of nitrogen fertilization.
KATARZYNA RAJKOWSKA, ALINA KUNICKA, BARBARA CEBULA1, TADEUSZ
ROBAK1, PIOTR SMOLEWSKI1
CHARAKTERYSTYKA HYBRYDOWYCH SZCZEPÓW DROŻDŻY WINIARSKICH
CHARACTERIZATION OF WINE YEAST HYBRIDS
1
Instytut Hematologii, Uniwersytet Medyczny
ul. Ciołkowskiego 2, 93-510 Łódź
Słowa kluczowe: drożdże winiarskie, kariotypowanie, analiza restrykcyjna mtDNA, cytometria
przepływowa.
Key words: wine yeast, karyotyping, mtDNA restriction analysis, flow cytometry.
Abstract. In this work industrial wine yeast strains of Saccharomyces cerevisiae and
Saccharomyces bayanus were characterized for their phenotypic and genetic traits. Significant
differences were found for biochemical and physiological features. The hybrids’ good ability of
L-malate biodegradation in fermentation process, that reached up to 76.9%, was observed.
Wine yeast strains and their hybrids had unique chromosomal and mitochondrial DNA
patterns and showed evident length polymorphism. However, the differences among strains
did not appear clear enough to define species designations and relationships among hybrids and
parental strains. Aneuploid state of hybrids and their different, in comparison with parental
strains, chromosomal DNA profiles might be caused by unequal segregation of chromosomes
before sporulation process.
ANNA SIP, WŁODZIMIERZ GRAJEK
AKTYWNOŚĆ BAKTERIOCYNY WYTWARZANEJ PRZEZ BAKTERIE
CARNOBACTERIUM DIVERGENS AS7 W MIELONYM MIĘSIE WOŁOWYM
ACTIVITY BACTERIOCIN PRODUCED BY CARNOBACTERIUM DIVERGENS AS7
IN GROUND BEEF
ul. Wojska Polskiego 48, 60-627 Poznań, [email protected]
Słowa kluczowe: bakteriocyny, diwercyna, Listeria monocytogenes, antagonistyczna aktywność,
mięso.
Key words: bacteriocins, divercin, Listeria monocytogenes, antagonistic activity, meat.
Abstract. Effect of divercin on the viability of L. monocytogenes and endogenic LAB in fresh
and minimally-heat ground beef was examined. L. monocytogenes was inactivated in fresh
meat by 800AU/g divercin. Divercin activity was gradiual decreased in meat throughout the
storage period. Heat treatment increased bacteridical effect of divercin on L. monocytogenes and
improved bacteriocin stability in beef. Divercin had an inhibitory activity also against LAB
associated with fresh beef and as a result of this action reduced pH changes. Divercin may be
useful against L. monocytogenes contamination of ground beef.
KATARZYNA SKUPIEŃ, BARBARA WÓJCIK-STOPCZYŃSKA, BARBARA
JAKUBOWSKA
ZMIANY WYBRANYCH WSKAŹNIKÓW JAKOŚCIOWYCH
W MROŻONYCH HOMOGENATACH TRUSKAWKOWYCH
CHANGES OF QUALITY PARAMETRES OF FROZEN STRAWBERRY
HOMOGENATES
Słowa kluczowe: truskawka, homogenat świeży i mrożony, składniki odżywcze, zanieczyszczenie
mikrobiologiczne.
Key words: strawberry, fresh and frozen homogenate, nutrients, microbiological contamination.
Abstract. The objective of the study was to survey quality traits of fresh and frozen ‘Senga
Sengana’ strawberry homogenates. There were 3 variants of homogenates prepared: without
sugar and with addition of 5 and 10% of sugar. In fresh and frozen homogenates (after 6 and 12
months of cold storage) dry weight content, titratable acidity, vitamin C and total phenolic
content were estimated. Furthermore total count of mesophilic aerobic bacteria, yeasts and
molds and titre of coliforms and enterococci were determined in fresh homogenates and after
2 days, 6 months and 12 months after freezing. All the variants during cold storage showed
only slight alterations as far as dry weight and titratable acidity is concerned. The most
intensive vitamin C decrease was found after 6 months of cold storage. The lowest decline
(after 6 months) and the highest increase (after 12 months) of total polyphenol content was
observed in non-sugar variant. After 2 days of freezing homogenates showed differentiated
microbiological quality. The lowest contamination was found in non-sugar variant. Thus
addition of sugar exerted protection effect towards microorganisms prounounced in higher
bacteria, molds and especially yeasts number sweeted combinations. After 6 months of cold
storage (until 12 months) all the homogenates presented similar microbiological quality and
conformed microbiological requirements for frozen fruits.
JERZY SZPENDOWSKI, JAN KŁOBUKOWSKI1, KRZYSZTOF BOHDZIEWICZ
CHARAKTERYSTYKA SERKÓW TWAROGOWYCH
O PODWYŻSZONEJ WARTOŚCI ODŻYWCZEJ
CHARACTERISTICS OF WHITE COTTAGE CHEESES
WITH AN INCREASED NUTRITIVE VALUE
Katedra Mleczarstwa i Zarządzania Jakością, 1Katedra Żywienia Człowieka, Uniwersytet WarmińskoMazurski
ul. Oczapowskiego 7, 10-861 Olsztyn
Słowa kluczowe: sery twarogowe, wapniowo-termiczna obróbka mleka, skład chemiczny,
wartość odżywcza białka.
Key words: cottage cheeses, calcium-heat milk treatment, chemical composition, nutritive value
of protein.
Abstract. An experiment was undertaken to determine the chemical composition and
nutritive value of protein of commercial white cottage cheeses produced with the
conventional method as well as the calcium-heat method involving milk enrichment with
0.04% calcium chloride and high pasteurization at a temperature of 365 K/15 s. Compared to
the cottage cheeses produced with the traditional method, those obtained by means of the
calcium-heat treatment were characterised by statistically significantly higher (at p≤0.05)
contents of ash, calcium phosphorus and essential amino acids, except for threonine, and such
endogenous acids as arginine, glutamic acid, glycine, proline and serine. An analysis of the
nutritive value of protein indicated that the cottage cheeses produced with the calciumthermal method, compared to the traditional ones, displayed a higher nutritive value of
protein, expressed by the values of chemical score (CS) and essential amino acid index
(EAAI), which results from higher contents of methionine and cysteine.
HANNA ŚMIGIELSKA, GRAŻYNA LEWANDOWICZ1, ALEKSANDER WALKOWSKI2
WPŁYW DODATKU MIKROELEMENTÓW NA WŁAŚCIWOŚCI UŻYTKOWE
SKROBI UTLENIONYCH
EFFECT OF MICROELEMENTS ADDITION ON FUNCTIONAL PROPERTIES
OF OXIDIZED STARCHES
Katedra Chemii Produktów Naturalnych, Akademia Ekonomiczna
al. Niepodległości 10, 60-967 Poznań
1
ul. Wojska Polskiego 48, 60-627 Poznań
2
Centralne Laboratorium Przemysłu Ziemniaczanego
ul. Armii Poznań 49, 62-030 Luboń
Słowa kluczowe: skrobia utleniona, mikroelementy, właściwości funkcjonalne.
Key words: oxidised starch, microelement, functional properties.
Abstract: The presented work describes effect of the presence of adsorbed copper or iron salts on
chosen physicochemical and functional properties of oxidised starches. It was found that
lightness factor and chromaticity coordinates of investigated samples altered due to salts content.
Changes in pasting profile of investigated samples measured with Brabender viscograph due to
metal salts content were observed. Sensory properties as well as texture parameters of deserts
prepared from fortified raw material only slightly altered as compare to standard products.
Obtained results pointed that oxidised starches could be applied as an effective carrier for
food fortification.
BARBARA WÓJCIK-STOPCZYŃSKA, BARBARA JAKUBOWSKA
BADANIE MIKROBIOLOGICZNEJ JAKOŚCI PRZYPRAW
POCHODZĄCYCH OD RÓŻNYCH PRODUCENTÓW
ESTIMATION OF MICROBIOLOGICAL QUALITY
OF SPICES DELIVERED BY VARIOUS PRODUCERS
ul. J. Słowackiego 71-434 Szczecin, e-mail: [email protected]
Słowa kluczowe: przyprawy, jakość, mikrobiologiczne zanieczyszczenie.
Key words: spices, quality, microbiological contamination.
Abstract. Microbiological quality of spices of three producers has been assessed in this work.
The study included: sweet basil, marjoram, sweet and spicy paprika, white and black pepper,
common origanum, tarragon and thyme. The samples of spices were purchased in the retail
network. The results show that the total count of aerobic mesophilic and termophilic bacteria
ranged suitably 101-106 cfu·g-1 and 101-105 cfu·g-1 and they are represented mainly by spore
forms. Differences in bacterial contamination in dependence on a producer and a kind of
spices were stated. In comparison to standards the part of spices samples (32%) did have an
excessive quantity of mesophilic aerobic bacteria (>2.0x105 cfu·g-1). The other factors of
microbiological quality of the estimated spices met to the requirements. No pathogenic
bacteria was detected and coliforms titre was correct. In most of spices samples yeasts were
absent and counts of moulds did not exceed 15 cfu·g-1. The Aspergillus sp., Penicillium sp.,
Rhizopus sp. and Mucor sp. were regular elements of spices fungal flora.
ANNA ŻBIKOWSKA, KRZYSZTOF KRYGIER, JAROSŁAWA RUTKOWSKA1
WPŁYW ZAWARTOŚCI IZOMERÓW TRANS NA ZMIANY CHEMICZNE
ZACHODZĄCE W TŁUSZCZACH PODCZAS WYPIEKU CIASTEK FRANCUSKICH
THE INFLUENCE OF ISOMERS TRANS CONTENT ON CHEMICAL CHANGES
IN FATS DURING BAKING OF PUFF-PASTRY
Zakład Technologii Tłuszczów i Koncentratów Spożywczych
Zakład Analizy i Oceny Jakości Żywności, Szkoła Główna Gospodarstwa Wiejskiego
ul. Nowoursynowska 159 C, 02-787 Warszawa, e-mail: [email protected]
1
Słowa kluczowe: izomery trans, kwasy tłuszczowe, liczba nadtlenkowa, ciasta francuskie,
pieczenie konwencjonalne.
Key words: trans isomers, fatty acids, peroxide value, anisidine value, puff-pastry, conventional
cooking.
Abstract. The aim of this work was to assess the influence of high temperature on chemical
changes (oxidative and hydrolytic process, composition of fatty acids) which take place in fats
during baking puff-pastry cakes. The quality of three fats differed in fatty acids composition,
especially in trans isomers content (from 4.1 to 54.2%) before and after baking, was
estimated. The cakes were baked with the use of conventional technique in 200ºC for 15 min. It
was stated that the content of trans isomers in fatty acids did not affect considerably the
oxidative and hydrolytical changes that port in fats during baking puff-pastry cakes. In all fats,
regardless of trans isomers content, little growth of primary and secondary oxidation products
was observed. The temperature did not have any influence on saturated fatty acids content during
baking process. As for the trans isomers and essential fatty acids in baked cakes in comparison with
the fat which was added to the dough, same negligible but statistical significantly changes were
observed.
ARKADIUSZ ŻYCH, LESZEK GAJOWIECKI, KAZIMIERZ LACHOWICZ
MAŁGORZATA SOBCZAK, MAREK KOTOWICZ, JOANNA ŻOCHOWSKA
WPŁYW PARAMETRÓW PROCESU MASOWANIA NA ZMIANY TEKSTURY
MIĘŚNI UDOWYCH INDYKÓW I MIĘŚNIA PÓŁBŁONIASTEGO BYDŁA
EFFECTS OF MASSAGING PARAMETERS ON TURKEY TIGHT AND BEEF
SEMIMEMBRANOSUS MUSCLES TEXTURE CHANGES
Zakład Technologii Mięsa, Akademia Rolnicza
ul. K. Królewicza 3, Szczecin 71-450, e-mail: [email protected]
Słowa kluczowe: mięśnie wołowe, mięśnie udowe indyków, masowanie, tekstura.
Key words: beef muscles, turkey thigh muscles, massaging, texture.
Abstract. The effect of time massaging (0, 2, 4, 6, 8 and 12 hours) and drum speed (5 and 20
rpm) on texture and thermal drip changes of selected beef and turkey muscles were studied.
The higher values of hardness and chewiness being recorded in SM muscle than in ZMU.
Massaging resulted in a reduction of hardness, chewiness and thermal drip losses and in
augmentation of cohesiveness of muscles. The drum speed and time – dependent changes
differed the muscles in the rate of parameters changes. A significant differences in textural
parameters of both muscles were recorded after 6 hours massaged at 5-rpm drum speed and
after 4 hours at 5 rpm drum speed and after 4 hours massaged at 20 rpm drum speed.
Regardless of time massaging a 20-rpm drum speed caused more extensive texture and drip
losses changes than massaging at 5-rpm drum speed. Regardless of massaging conditions
a ZMU was more susceptible on textural parameters changes.

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