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Application of vegetable fat in experimental production of comminuted, scalded sausages was studied in this paper. An essential part (20,35 or 50%) of animal fat was substituted with food grade rape oil, and the influence of such substitution on the quality of final products was determined. Results of sensoric examination showed no significant differences between control (without oil) and oil contained...
Wheat grain was exposed to gamma ionising irradiation at selected doses between 0.05-10 kGy and microwave radiation from 45 to 180 sec. The sensory evaluation of a grain odour proved that both applied treatments, gamma and microwave irradiation, did not cause significant changes in the grain odour in comparison to control samples of grain with the exclusion of maximum irradiation dose 10 kGy, and...
This paper presents a method of juice production from two varieties of root parsley with the use of enzymatic preparations. Two preparations PECTINEX BE and ROHAPECT D5-L were used in the study. Yield and chemical composition of juices as a function of the kind and/or dose of each preparation were examined. It was found that the PECTINEX BE offers better effects in comparison to the ROHAPECT preparation...
Two methods of drying were applied: air-drying (temp.50 oC, time 5h) and freeze drying. The content of water in dried chive was about 3%. The quality of chive was tested before and immediately after drying and than after 3, 6, 9 and 12-months storage. Compared with air-drying, the freeze-drying method allows the production of dried chive characterized by more favourable organoleptic traits and chemical...
During the last few years a significant increase in goats population all over the world is observed. It is expected that in the year 2000 the total number of these animals will probably reach ca. 900 millions [2, 5]. Also in Poland a renewed increase of interest in goat breeding can be seen. The population of these domestic animals is mostly used for milk production. Only goats eliminated from further...
The principal aim of this study was to modify the method of using starter culture in the production of some raw sausages to improve their quality. The sausages ("Polish Salami") were manufactured using significant amount of blood plasma proteins as a substitute for meat protein (up to 20%). Preliminary condensed porcine blood plasma (with protein content of ca 20%), containing 2% of NaCl,...
The alkalinity of ash, content of selected mineral compounds, nitrates III and V, and soluble and total oxalates were determined in spinach and New Zealand spinach grown in the spring or autumn period in the aspect of using these crops as a raw material for the food processing industry. In 100 g fresh weight of spinach the alkalinity of ash was 17.4-18.9 cm3 1 M HCL. As for the analysed factors, the...
White wheat flour was substituted with up to 25% of whole and fine barley flakes to determine the effects on physical properties of dough and bread quality. The chemical composition of the control bread and breads with up to 25% substitution of whole barley flakes were determined. Product acceptability was judged by sensory evaluation. In general, fine barley flakes concentration in the flour blends...
Purified proline-specific amino peptidases from Lactobacillus curvatus and from Lactococcus lactis were active on both X-proline dipeptidyl aminopeptidase (PepX) substrates, Gly-Pro-AMC or Gly-PropNA and on proline endopepetidase (PEP) substrates Suc-Gly-Pro-Leu-Gly-Pro, Suc-Gly-Pro-AMC, Z-Gly-Pro-AMC or Suc-Gly-Pro-pNA, however; activity on PEP substrates was markedly less than that on PepX substrates...
The effect of three different carbonate preparations BTC, OPREN and QTR on the rheologic properties and quality of meat batter and comminuted sausages was studied. Meat batters and the manufactured comminuted sausages were used as experimental material. Carbonate preparations were added to the batters according to the instructions of the producers. Sausage batters were analysed 4 to 5 hrs and the...
Pork meat (m. longissimus dorsi) was treated with high pressure of 100, 200, 300 and 400 MPa. The pressure was applied for 10 minutes at room temperature. The concentration of hydrogen ions increased by 0.2 units within the pressure range of 300 and 500 MPa. The application of 300 and 400 MPa resulted in the increase of drip loss and contributed to the decrease in free water content compared to the...
In the research the effect of thermal processing in a convection oven on dishes quality was evaluated. The quantitative and qualitative changes of some nutritive values and sensory indices were estimated in comparison with conventional methods of thermal processing. In the study raw materials and dishes of vegetable (sauerkraut and potatoes) and animal origin (cooked and roasted meat, cooked and fried...
Starches such as potato, corn and wheat with 16 and 24% of moisture content were extruded in a single-screw extruder. Moisture content determines extruded starch properties. Extrudates from starch with a lower moisture content (16%) are characterized by lower density, higher expansion ratio, lower hardness and force used for crumbling as well as lower water binding capacity and higher solubility in...
The aim of this work was to assess contamination level of meat, available at the retail market in Szczecin, with Campylobacter spp. In total, 172 samples, including 65 poultry, 57 pork and 50 beef half-carcasses were tested. Campylobacters were isolated from 73.8; 66.7 and 66.0% of smear samples tested, respectively. Numbers of campylobacters on poultry were by one order of magnitude higher than on...
In the study on pastes: native potato, wheat and corn and those segregated according to granule size as well as pastes of native oat special consideration was given to soluble and insoluble fractions of 2.5% pastes obtained at 90oC. Those fractions were analysed using gel chromatography. Ratio of amylose to amylopectin in supernatant and in sediment were calculated and differences were demonstrated...
The characteristics of chemical composition and main protein farctions of deboned turkey meat is presented. It can be concluded that the functional properties of that meat can be more influenced by the total content of protein and the degree of fiber disintegration than by differences in the contents of any specific protein fraction.
The work on improving nutritional value of bread by addition pulses of legume plants was described. To white, wheat bread the whole as well as milled pulses of Lathyrus sativus (grass-pea), Cicer arietinum (chick-pea) and Lens culinaris (lentils) were added at different levels. The milled pulses decreased breads quality even at lower doses. Addition of 20% whole pulses of described above legume plants...
Investigations have been done on 18 carcasses of wild boars including their cutting to main elements and detailed dissection of received parts of carcasses. It was found that the bigest element of wild boars carcass is a ham. High participation of neck shoulder and low participation of jowl is also characteristic. In comparison to the hog carcass the estimation of tissue composition showed not large...
The aim of the research was to compare the work of knives of different construction with shear edge in shape of circle segment. Experiments were conducted under semi-technical conditions by the use of chopper with the capacity of bowl equal to 10 dm3. On knife shaft of the chopper were assembled each time three knives coded with symbols S I, SII, S III and S IV. The technological effect of the work...
Ethanol producing bacteria Zymomonas mobilis (strain 3881 and 3883) were used in batch and continuous fermentation as free cells as well as immobilized in alginate beads. Continuous fermentation helped to increase the productivity of fermentors significantly and continuous fermentation with immobilized in alginate cells gave as high productivities as 49,5 g/dm3*h.
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