Cold plasma is a new technology of promising potential to use as part technological extraction lines constructed implement green chemistry solutions or simply reduce resources in solvent-based lines. The present study was undertaken verify the effect nitrogen cold pre-treatment conducted for 8 min (20 kHz) on content antioxidants, antioxidant activity, profile volatile compounds, microbial count, pH and color measured herb extracts (12 herbs: Echinacea purpurea; Salvia officinalis; Urtica...

The growing number of people at high risk cardiovascular disease development contributed to both changes in diets by consumers and the reformulation food products producers. Cardiovascular diseases are caused i.a. consumption meat that contains animal fat rich saturated fatty acids (SFA). use substitutes seems be a promising tool for reduction occurrence. In presented study, beef was replaced 0 (CO), 25 (S-25%), 50 (S-50%), 75 (S-75%), 100% (S-100%) substitute form lyophilized hydrogel...

The purpose of this study was to assess the ability Bacillus aryabhattai RAF 5 produce P(3HB) under conditions periodic medium renewal (PMR). polymer isolated and confirmed using transmission electron microscopy (TEM), which revealed presence more than 10 dense granules per cell. purity evaluated Fourier transform infrared spectroscopy (FTIR). maximum concentration reached 18.70 g/L with biomass accumulation 21.44 after 120 h incubation PMR conditions, is 6.61 higher obtained standard...

As the market demand for button mushrooms is constantly growing, it important to extend their shelf-life. Active packaging with built-in active components offers possibility of extending shelf life products which are sensitive external factors. Therefore, aim present study was check effect zeolite (clinoptilolite) and aҫai extract on bioactive compounds content, antioxidant activity, volatile compound profile, physical quality subjected storage 28 days at 4 °C. Packing in packages improved...

This study evaluates the effects of using a fat substitute in beef burgers composed hydrogel emulsion enriched with encapsulated safflower oil and açai extract. The influences on chemical (TBARS, fatty acids, volatile compounds profile) physical (weight loss, cooking water-holding capacity, color, texture analyses) characteristics were analyzed after 0, 4 8 days storage at ± 1 °C. obtained results compared control groups (20 g tallow or oil). used improved burger parameters such as...

The aim of the study was to evaluate effect MAP and film thickness on Agaricus bisporus quality. Three initial gas compositions: high oxygen packaging (100% O2); medium (50% O2, 50% N2); low (5% 5% CO2, 90% N2) two types polyethylene films 54 39 µm were used. samples stored at 4 ± 1C for 14 days. had a significant color weight loss mushrooms. In case texture, composition alone exerts effect. optimal conditions prolonging shelf life mushrooms found with level higher permeability. conditions,...

Rapid technological progress focuses on lowering costs, labor and time. Thus, in order to minimize the expenses of bioactive compound production, great effort is undertaken optimize extraction these compounds. Green popular relatively inexpensive. However, same method does not always work for all types matrixes due biological diversity tissue. Therefore, purpose this study was identify optimal green açai berries (ultrasound or microwaves) able isolate extracts containing highest possible...

Cold conditions are obligatory for mushrooms storage. However, in most cases, the cold chain is interrupted at various stages. Thus, of great importance to propose a packaging system capable inhibiting detrimental effect high temperature on mushrooms’ quality. The study evaluates oxygen atmosphere (80% O2) conjunction with films different levels microperforations (polysulfon (PSF) films, low: PSF_1000, PSF_2000; medium: PSF_3500; and high: PSF_7000) antioxidant capacity, volatile compounds...

Abstract Sulfur was added to refined and bleached canola oil before hydrogenation in the form of allyl isothiocyanate effects on rate fatty acid composition were determined. The effect more pronounced under selective conditions (200 C 7 psi) than nonselective (160 44 psi). at level 3 mg/kg stopped an iodine value (IV) 81, with 5 IV 88. Under conditions, there a decrease reaction rate, but even 10 S, could be made reach 70. amount S bound commercial nickel catalyst determined all cases less...

The aim of the present study was to determine influence age animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, chemical composition, marbling colour) in a group purebred animals. object Limousin bulls (25 27 months, weight - 432±31 kg, "U" class, "2"–"3" class). Analysed cuts were Infraspinatus muscle from blade Longissimus dorsi cube roll striploin. Tenderness analysed with universal testing machine, colour chromometer...

The aim of the study was to determine influence sage extracts (0.02% and 0.05%) on quality turkey meatballs packed in a modified atmosphere (80% O2; 20% CO2) stored at 4°C over period 9 days. Sage extract added had high antioxidant capacity due phenolic compounds: 47.92 mg gallic acid (GAE)/100 g dw including flavonoids contents (20.47 GAE/100 dw) acids (8.14 contents. During storage, lipid oxidation microbial growth increased rapidly results showed that most noticeable last day storage....

The study evaluated the effect of pig diet supplementation with rapeseed or linseed oil, and vitamin E selenium, both selenium on color parameters myoglobin content pork Semimembranosus muscle after long-term freezing storage during nine months. influence type bioactive compounds added to oxymyoglobin, metmyoglobin deoksymyoglobin in m. was also assessed. results indicate that presence oils rich polyunsaturated fatty acids (PUFA) improves meat. Supplementation dietary plant antioxidants...

The aim of the study was to determine effect addition different levels Nigella sativa L. oil minced pork on quality and shelf life patties. During studies lipid oxidation, fatty acids profile, color as well a total number aerobic bacteria raw patties stored under refrigeration conditions in period 8 days were determinated. Furthermore, sensory evaluation roasted performed. Results showed that has an impact properties radical scavering activity also indicated. It can be concluded there is...

Components of meat texture are especially important features for consumers. The systems with guaranteed repeatable quality must be associated online, reliable and quick measurements chosen, critical consumers, features. In case the features, most is tenderness. laboratory conditions it measured using shear test. However, a time-consuming destructive method without possibility measurement automation. Hence, in online measurements, there necessity to use other methods. promising methods...

Abstract The purpose of the study was to establish relationship between different sensory attributes wild boar meat, as well develop a prediction model demanded. analysis 40 samples meat (the loin) performed. For tenderness, juiciness, colour, taste, aroma, and off-flavours are significantly correlated with general quality assessed by panel. results from indicate that reveals characteristic traits; however, texture do not play an important role in creating quality, but most factors...