Based on high nutritional value and low production costs, edible insects are an excellent sustainable source of animal proteins. However, completely replacing meat with requires a change in consumer mentality not only Poland, but also other European countries. In western countries, most people reject eating insects, mainly for cultural reasons. Concerning this, the objective study was to examine knowledge, behavior, attitudes Polish community about understand main factors driving insect...

Insects are a conventional food in many cultures worldwide. Why therefore they treated with aversion by the majority of people Western countries? The aim this work is to understand cultural norms and historical practices related insects that can explain why countries West it so difficult accept them as foodstuff, disgust arouse more common than other regions world. associated negative experiences resulting from religious beliefs, traditions, stories, myths individual experiences. Although...

Abstract Gryllus bimaculatus powder can be a sustainable source of animal protein and is suitable ingredient for enriching gluten-free products. Enriching flours with edible insect impact the viscometric behavior blends should considered during formulation. This study explored effects substituting rice, maize, finger millet proso 5%, 10%, 15% 20% G. on pasting structural properties resulting blends. The parameters differed significantly ( ) except peak time in viscosity decreased addition...

Background: Edible insects, such as Tenebrio molitor larvae (TM), offer a sustainable protein alternative to meet increasing dietary demands. The aim of this study is investigate the functionalization durum wheat pasta through incorporation TM flour (0–30%), focusing on how addition non-conventional ingredient affects production processing and its technological chemical characteristics. Methods: Pasting properties, color, total phenolic content, antioxidant activity, reducing sugars were...

Summary Gryllus bimaculatus (field cricket) powder is a prospect in enriching gluten‐free food products' protein and mineral contents. However, the technological impacts of replacing common cereal flours with G. are still incipient. This study aimed to characterise nutritional composition, particle morphology, size distribution (maize, rice, finger millet proso millet). Additionally, it investigated effects substituting these 5%, 10%, 15% 20% on proximate hydration colour properties. showed...

The quality of poultry meat offered to the consumer depends mainly on level hygiene during all stages its production, storage time, and temperature. This study investigated effect refrigerated microbiological contamination, color, pH turkey thigh muscles stored at 1 °C over six days. Microbial growth, including total mesophilic aerobes, presumptive lactic acid bacteria, Enterobacteriaceae, significantly increased, impacting meat’s sensory attributes safety. On 6th day storage, content...

The aim of the study was to compare chemical and amino acid composition breast (pectoralis major) thigh (biceps femoris) muscles in 17-wk-old geese from 2 Polish conservative flocks: Rypińska (Ry, n = 20) Garbonosa (Ga, 20). were fed ad libitum during experimental period on same complete feed. Genotypes affected moisture fat content meat. Ga characterized by higher as well lower lipid compared with Ry muscles. proportions meat proteins depended goose flock type muscles, where significant...

The objective of the work was to investigate color and lipid oxidation changes goose breast meat packaged in vacuum modified atmosphere (MA) conditions consisting 80% O2, 20% CO2, stored refrigerated at 4°C. Color stability monitored by determining total heme pigments concentration; relative concentration myoglobin, oxymyoglobin, metmyoglobin; parameters L*, a*, b*, sensory evaluation surface color. Lipid measured thiobarbituric acid reactive substances (TBARS). samples were examined 24 h...

The deterioration of food quality due to lipid oxidation is a serious problem in the sector. Oxidation reactions adversely affect physicochemical properties food, worsening its quality. Lipid products are formed during production, processing, and storage products. In human diet, sources all fat-containing products, including goose meat with high content polyunsaturated fatty acids. This study aims at comparing acid profile breast muscle lipids depending on conditions: type atmosphere,...

Tenebrio molitor (TM) larvae, due to their high nutritional value, are gaining growing attention in food and feed sectors. Although few studies dealt with wheat-based products functionalized TM larvae powder, there is a lack of comprehensive characterization the raw materials optimize formulations for end-product recommendation. This study aimed at investigating effects partial replacement durum wheat semolina increasing amounts powder (5–30%) on techno-functional properties binary blends....

The use of edible insects in the human diet is gaining importance because they are characterized by high nutritional value, and their cultivation much more environmentally friendly than traditional livestock farming. objective this study was to determine chemical fat profile selected as follows: house cricket (Acheta domesticus adult), field (Gryllus bimaculatus mealworm (Tenebrio molitor larvae), palm weevil (Rhynchophorus ferrugineus larvae) which now commercially available worldwide....

Abstract. In four Polish conservative flocks of Suwałki (Su), Kartuzy (Ka), Kielce (Ki) and Subcarpathian (Sb) geese, registered by FAO as domestic genetic resources the mean values qualitative traits breast muscles (pH15', pH30', pH45', pH24h; colour parameters: L*15', L*30', L*45', L24h, a*15', a*30', a*45', a*24h, b*15', b*30', b*45', b*24h conductivity: EC45', EC3h, EC24h) were determined. The experimental showed significant variations in investigated parameters. goose characterized...

Queijo Serra da Estrela is a PDO Portuguese cheese produced through coagulation of raw ewe’s milk using cardoon (Cynara cardunculus L.) flowers. The present research was aimed at depicting an up-to-date and comprehensive overview the microbiota cheese. To this end, viable counting metataxonomic analysis were carried out on cheeses sampled from four artisan producers. Physico-chemical morpho-textural analyses also performed, together with volatile organic compounds (VOCs). Finally,...

The sustainability of food systems and circular economy aspects are ending the traditional approaches demanding changes in raw materials products supplied by agriculture industry. However, “supply” new is easiest to achieve, while gaining acceptance consumers for a product will always be toughest. For consumer an item which until recently was not known or used. considering newness concept on scientific basis, it obvious that covers new, novel, innovative products. study applies advanced...

The aim of the study was to investigate changes fatty acid profile in intramuscular and subcutaneous fat as well odor sensory evaluation goose packaged under different conditions modified atmosphere (vacuum high-oxygen 80% O2 20% CO2 composition) stored refrigeration (4°C) for 11 D. Packaging a had negative impact on meat quality due reduction polyunsaturated acids (PUFA), PUFA/saturated (SFA) increase SFA, which means substantial loss its nutritional value. Goose can be D without profile,...

Abstract. The study was carried out on eggs of two-year-old Orpington ducks (O1) and crossbred Khaki Campbell×Orpington (KhO). Eggs for analysis were collected in the 6th 22nd week egg laying. KhO had greater weight (72.45 g), specific gravity (1.083 g/cm3) a thicker shell (0.67 mm) comparison to O1 population (70.64 g, 1.081 g/cm3 0.65 mm, respectively). Eggshell content accounted 9.53% 7.85% ducks, respectively. characterized by lower white index (0.07), yolk (39.48%) protein as well L*...

Streszczenie: Żywienie jest jednym z najważniejszych czynników warunkujących prawidłowy wzrost i rozwój dzieci.W żywieniu przedszkolnym powinno być realizowane 75% całodziennej racji pokarmowej.Celem pracy była ocena wartości energetycznej odżywczej posiłków serwowanych w stołówce przedszkolnej oparciu o teoretyczną analizę jadłospisów zastosowaniem programu komputerowego Dieta 4D.Obliczono wartość

In the present study, naturally fermented and unpasteurized cucumbers (Cucumis sativus L.) collected from 4 producers located in different regions of Poland were studied. The characterized by significant nutritional features terms polyphenols content antioxidant activity. Microbiological analyses revealed active bacterial populations lactococci, thermophilic cocci, lactobacilli, coagulase-negative cocci. microbiological characterization cucumber brine samples through metataxonomic analysis...

Streszczenie: W ostatnich latach obserwuje się tendencje do zmiany w sposobie odżywiania ludności.Konsumenci trosce o racjonalne i zdrowe odżywianie poszukują mięsa wysokiej wartości odżywczej.Mięso drobiu jest istotnym źródłem energii składników odżywczych, zapewniającym wysoką zawartość białka, kwasów tłuszczowych, witamin mineralnych.Jakość zależy od wielu czynników: bezpieczeństwa zdrowotnego, odżywczej, właściwości funkcjonalnych jego cech sensorycznych

Abstract. The research objective was to compare the nutritive value and some functional properties of duck leg muscles from different flocks. A total 80 drakes out three conservative flocks (cross-breeds Pekin type – SB, Miniduck K2, originated Danish P8) one maternal breeding strain (P66) aged seven weeks, were used for comparison. content protein, lipids, moisture, essential amino acids, fatty acids cholesterol estimated. investigation has covered: determination colour parameters L*, a*...