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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.
The aim of the work was to determine the effect of sugar, pectin, and L-ascorbic acid added to strawberries on the selected physico-chemicaI and organoleptic traits of the frozen product. Powdered sugar at a dose of 10 g per 100 g of fruit or as the 60% syrup was used without any other substance or with an addition of pectin or ascorbic acid. The pectin preparation in a 1,5% solution at a dose of...
The following paper includes the results of research, concerning the occurrence of Listeria spp in salted herring and herring salads. 100 samples of traditionally and vacuum packed herring and 40 herring salads were examined. It was established that 6.6% of the samples were contaminated with these microorganisms. 4 strains of Listeria innocua and 5 strains of L. monocytogenes were isolated. Listeria...
In the work an isolate of connective tissue (collagen) was used as a carrier of potassium iodide to increase the retention of iodine introduced into dishes made from turkey meat. Two kinds of dishes, it means cooked meat balls and fried meat balls which after thermal treatment were kept under chilling and frozen conditions were took into account. The selected variants of the thermal treatment have...
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