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The evaluation concerned usable parts of dill plants, cultivars Amat, Ambrozja, and Lukullus, grown in five cycles. The dill was sown on 10th April, 10th May, 10th June, 10th July, and 10th August. Harvesting was carried out when the plants were 25 cm in height, i.e. within 36-45 days of sowing. The basic discriminants of the chemical composition were determined in leaves of dill alone and in those...
The effect of incubation temperature on hydrophobic properties of Listeria spp. using ammonium sulphate aggregation test was analyzed. 29 strains of Listeria spp. isolated from beef, pork and smoked fish were tested. Results show that reducing the incubation temperature causes transformation of hydrophilic Listeria spp. into hydrophobic.
Ewe's milk non-concentrated and concentrated by ultrafiltration to 60% of initial volume, was processed into soft cheese. The cheese were stored, in 4°C, for 14 days. The milk, retentate and fresh cheese were analyzed and also cheese after 7 and 14 days of storage were estimated. Organoleptic assessment, yield, physico-chemical properties and texture analyses were done in cheese. It was observed that...
The activity of plant origin albumins (obtained from dark and light pea (Pisum sativum) seeds and from white and brown bean (Phaseolus vulgaris) seeds) and animal origin albumins (ovoalbumin, BSA and human) in 2 enzymatically catalyzed model systems as well as their aromatic hydrophobicity and sulfhydryl groups content were investigated. Pea and bean albumins were much more effective in decreasing...
This work presents the survival rate of the Lactobacillus rhamnosus and Lactobacillus plantarum bacteria in a changing pH medium inhibiting their growth. The bacteria were kept in pH ranging from 2 6, which is a pH of pickled vegetables or stomach. The growth of the bacteria was measured with the use of the method of inoculation onto Petries plates and nephelometric method. The longest survival...
The aim of work was to examine the influence of lactobionic acid, gluconic acid, delta-gluconolactone, lactulose and sorbitol on the production of cellulases by mutant strain Trichoderma reesei M-7 during batch and continuous cultivation. Positive results were achieved in the presence of lactobionic acid and lactulose as inducers. In both cases the highest inductive effect of cellulase production...
Scanning microscopic analysis cell structure of 8 apple cultivars was carried out. For each variety, skin and flesh, cut and broken preparation was made to research microstructure of apple tissue. The results revealed differences in shape, cell size, thickness of cellular wall, distribution and size intracellular spaces and other fruit texture features of apple varieties tissue. In microscopic picture...
Increase of dry substances in the processed milk, made by introducing various milk protein agents, has an influence on the properties of produced yogurt and its shelf life. This study examined the effect of adding 5% of powdered skim-milk and whey protein concentrate, and their mixtures in proportions 4:1 and 3:2, on quality and stability of natural yogurt. Titratable acidity was determined and active...
Results of qualitative and quantitative studies on microflora of low-salt herring slices supplemented with 0%, 0.2% and 0.3% of sodium benzoate (E-211) are presented. Herring slices were subjected to low salting with addition of 0%, 0.2% and 0.3% of sodium benzoate according to a recipe provided by a local manufacturer. It was observed that sodium benzoate reduced diversity of bacteria and yeasts...
The research work presents an attempt at determining relations between the colour of breast and thigh muscles in broiler chicken, measured by objective methods (reflex and digital image analysis) and chosen indicators of their technological value. The results obtained indicate that the protein content in meat is significantly related to colour lightness of mature meat, measured by the reflex method...
A majority of the methods used for determination of fusel alcohols in wines by gas chromatography requires separation of the analysed substances from other components, mainly extract constituents, which can hamper the measurements. The aim of this study was to establish whether SPME method can be used for quick chromatographic determination of fusel alcohols in red wines. The studies were conducted...
Adsorption of common bile acids namely lithocholic (LCA), dexycholic (DCA) and cholic (CA) acids and cholesterol by fiber of carrots, cabbage and apples raw and after heat treatment, respectively, was estimated. It was shown that degree of bile acids adsorption depends on kind of the raw material, type of heat treatment and type of bile acids. Fiber carrots had higher sorption than cabbage and apples...
Changes of flatulence-causing sugars in protein samples of bean, lupine and pea were examined. Protein samples were treated by high hydrostatic pressure (300 and 600 MPa, 30 min, 20°C) and by heat (100°C, 30 min). The content of raffinose family sugars were determined by HPLC, gas production was evaluated by in vitro method. Gas production decreased in the treated samples and was not significantly...
The effect of physicochemical factors: temperature (20°C, 60°C, 100°C, 121.1°C), pH (2-9), inorganic and organic components, i.e. sodium chloride (5%, 10%, 15%, 20%), carbohydrates: glucose and starch (10%, 20%, 40%), proteins: casein (2.5%, 5%, 10%) and their combinations (e.g. prolonged incubation time at low pH) on in vitro detection of specific fragment of L. monocytogenes iap gene (453 bp) carried...
Relations between the milling quality and colour of wheat grain, and the content of ferulic acid were studied. It was found that the content of ferulic acid in the bran of the analysed varieties of wheat is a statistically significant feature of a variety which depends on grain size. Next, the colour of wheat grain differentiates winter and spring varieties according to their technologic quality....
The aim of the paper was to investigate the effect of the MyoGel-animal origin protein used to production of experimental sausages both in dry form as well as preparation at different degree of rehydration (1: 3, 1:5, 1:7) on rheological properties of meat batter and the quality of finely comminuted sausages. Obtained results shown that 10% meat replacement with rehydrated MyoGel protein preparation...
In this research, the No. 1 Sacharomyces cerevisiae brewery yeast strain capacity to bind the Mg2+ ions was studied. The yeast were cultivated in dynamic conditions in the YPD medium enriched with the MgSO4 · 7H2O or MgCl2 · 6H 2O magnesium salts. The salts were being added in such an amount, to make the sheer element content in the medium amounting to 0.25 g · dm-3; 0.5 g · dm-3 or 1.25 g · dm-3...
Headed and gutted Baltic herring were immersed in 16 % brine containing 0, 1, 2, 3, 4, 5, 6 or 7 % acetic acid. Weight ratio of fish to brine was 1:1. Samples were stored for two weeks at a temperature of 8 ± 1°C. Changes were investigated in fish weight, weight and volume of brine, pH of flesh and brine, color parameters of flesh and its sensory properties after one and two weeks of maturation. It...
Modeling physicochemical properties plays an important role in the function of animal and plant preparations which are widely used in the food processing. The study presents some functional characteristics of 21 randomly selected protein preparations subjected to the examination under the same analytical conditions. All examined preparations were highly variable in their composition, solubility, emulsifying...
A study was carried out to determine the cholesterol and cholesterol oxidation products (COPs, oxysterols) content of several Polish commercial sausages. Cholesterol content ranged from 244.42 µg/1 g of sample in salami to 847.87 µg/1 g of sample in pasztetowa no. 1. The content of the sum of cholesterol oxidation products ranged from 4.42 µg/1 g of the sample in parówkowa to 36.52 µg/1 g of the sample...
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