This study aimed to evaluate the effect of high-pressure processing (HPP, 300, 400, or 500 MPa, 5 min, °C) on color, lipid oxidation, and free amino acids profile skin-packed beef stored under cooling conditions (0–4 for 56 days. The pH HPP-treated (500 MPa) was stable during storage (5.6–5.7) significantly higher (p = 0.0010) than that control meat at end time. During storage, decreased up 5.3 day 56. HPP, especially triggered faster leading TBARS (thiobarbituric acid reactive substance)...

The effect of the high pressure processing (300, 400 and 500 MPa, 5 min, °C) on microbiological quality biogenic amines content in skin-packed beef during refrigerated storage (4-6 °C, 56 days) was evaluated. correlation significance between counts contents also determined. higher applied was, slower bacteria growth, mainly Enterobacteriaceae lactic acid bacteria, observed. use HPP significantly (P ≤ 0.05) inhibited formation cadaverine (CAD), putrescine (PUT) tyramine (TYM) this more...

The goal of this study was to determine the effect Origanum vulgare L. (oregano) preparations on storage stability vacuum-packed low-pressure mechanically separated meat (BAADER meat) from chickens stored at − 18 °C for 9 months. Oregano added into as a dried spice, extracts in water and ethanol (40 70% (v/v)), an essential oil. control samples did not contain oregano. were examined immediately after arrival laboratory 1, 2, 3, 4, 6, months storage. oil most effective slowing down lipid...

The present paper aimed at the assessment of changes quality and shelf life chicken breast meat (musculus pectoralis) packed in an atmosphere normal air (on polystyrene trays wrapped PVC foil) a modified (MAP) with mixture gases: 75% O2 25% CO2. Physicochemical (headspace gas composition MAP packages, drip loss, pH value, color components L*, a*, b*, thermal drip, TBARS) microbiological (total plate count, lactic acid bacteria, Pseudomonas spp.) parameters were monitored for up to 9 d...

This study aimed at evaluation the effect of addition shredded black chokeberry (Aronia melanocarpa) pomace on quality heat-treated and vacuum-packed pork burgers stored for 14 days +4C. Four burger treatments: control (BC), products with 2%, 3.5% 5% (B2, B3.5 B5, respectively) were analysed physicochemical microbiological properties. The use resulted in an increase (p < 0.05) thermal loss a decrease pH, differentiated contents water, protein, fat salt burgers. affected colour...

This study aimed to evaluate the effect of adding shredded black chokeberry (Aronia melanocarpa) pomace on quality heat-treated and vacuum-packed pork burgers stored for 14 days at +4 °C. Four burger treatments—Control (BC) products with 2%, 3.5%, 5% (B2, B3.5, B5, respectively)—were analyzed physicochemical properties (thermal loss, shrinkage, content selected chemical components, pH, color parameters, shear force) microbial (aerobic mesophilic microorganisms, psychrotrophic bacteria,...

The aim of this study was to determine the effect Salvia officinalis L. (sage) preparations on storage stability vacuum-packed low-pressure mechanically separated meat (MSM) from chickens stored at -18°C for 9 mo. Chilled MSM coming 4 production batches obtained plant located in north-eastern Poland. All sage preparations-a water extract, ethanol extracts, and an essential oil-were prepared added under laboratory conditions. Five samples were that differed terms type preparation added:...

The aim of this study was to determine the biogenic amines (BAs) formed in chicken breast meat packaged using different techniques (AP, Hi-O2-MAP or VP) during storage under conditions (cold room display case), correlate microbiological quality (TPC, LAB, Pseudomonas spp. and Enterobacteriaceae) with BAs formation assess suitability selected as indicators spoilage. initial TPC fillets 2.57-3.04 log cfu/g. Over time a systematic significant (p ≤ 0.05) increase observed >7.5 cfu/g (AP VP;...

<span style="font-family: Times New Roman; font-size: small;"> </span><p>Four formulations of chicken burger were prepared: control product without inulin, and products with 1.0, 2.0 or 3.0 % inulin (in relation to the weight meat, fatty raw material, water), respectively. Physical, chemical sensory analyses made evaluate effect on quality cooked burgers. The results showed that application did not cause significant decrease thermal processing yield nor shear force...

The aim of this study was to evaluate dependence microbiological quality chicken fillets and profile volatile compounds in their packages on the applied packaging technique storage conditions. Samples packaged either normal atmosphere (AP, air packaging, PVC overwrap), modified with high oxygen content (Hi-O

Abstract The effects of high pressure treatment (500 MPa, 10 min, 20 °C) on the quality commercial chicken patties (breaded and unbreaded) were evaluated. Physical, chemical microbiological tests performed 24 h after processing (HPP), as well 14 21 days storage in refrigerated conditions. It was concluded that use pressures extends shelf life vacuum-packaged by up to 3 weeks, based condition during refrigeration. After this period, number mesophilic, psychrotrophic lactic acid bacteria...

Summary Effect of rosemary ( Rosmarinus officinalis L.) preparations in baked, vacuum‐packed meatballs from chicken meat during 14 days storage at +4 °C was assessed. The were divided into the following groups: RD−with 1.0% dried spice, REE40 and REE70−with 2.0% ethanol extracts: 40% v / ) 70% ), respectively, REO−with 0.1% essential oil. CONTROL product did not contain added rosemary. In meatballs, antioxidant stability determined, microbiological analyses as well sensory evaluation...

In this study, we aimed to determine the effect of rosemary (Rosmarinus officinalis L.) preparations on microbial quality and oxidative stability in vacuum-packed mechanically deboned poultry meat (MDPM) from chickens stored at 18 °C for 4 months. We used MDPM originating four production batches which was added form dried spice (2.0%), extracts (2.0%) such as aqueous ethanol (40 70% (v/v)), essential oil (0.2%). control sample did not contain rosemary. According results, depended type...

The aim of the study was to modify composition chicken burgers in terms nutritional value by substitution 20% pork jowl with a mixture rapeseed oil and linseed oil, addition inulin (1%) or wheat fiber (3%). Substitution vegetable oils resulted significant increase polyunsaturated fatty acids, rosemary extract retarded oxidation process lipids. Addition helpful maintaining thermal processing yield texture burgers. Microbiological quality vacuum packed subjected 21-day storage at +4°C±1...

The paper presents the study of effect oregano (Origanum vulgare L.) on quality characteristics vacuum-packed model pork batters during 10 days refrigerated storage. raw materials for production meat were from ham and jowl. In each four experimental series, five differentiated by added preparations (dried spice, water extract, ethanol extracts: 40% (v/v) 70% (v/v)) prepared. antioxidant, antimicrobial oregano, color parameters, sensory determined after 1, 5, It was found that addition did...

The aim of this study was to compare the effects various forms sage (Salvia officinalis L.) preparations on quality characteristics vacuum-packed chicken meatballs containing mechanically separated meat (MSM) from chickens during storage (+4 °C, 14 days). tested in were prepared as follows: (1) without addition (control), (2) with 1.0% dried (SD), (3) 2.0% 40% (v/v) ethanol extract (SEE40), (4) 70% (SEE70), and (5) 0.1% essential oil (SEO). assessed at weekly intervals for lipid oxidation,...

This paper presents the study on determination of effect pullulan quality low-fat homogenized scalded sausages stored in vacuum packages at 4 ± 1°C for 21 days. Control sausage (PC) contained 20% pork jowl recipe composition. In P1, P2 and P3, respectively, 1/4, 1/2 3/4 content was substituted with pullulan. The chemical composition determined, color texture were measured sensory evaluation performed sausages. Microbiological analyses after 0, 3, 7, 10, 14 days storage. It found that use did...

Buckwheat hulls, due to their high content of phenolic compounds, could be used as a promising food ingredient, the use which would reduce waste generated during production buckwheat groats. The aim this study was investigate influence hull extracts on quality chicken meatballs. Meatballs were produced according three different treatments: without (Control) and with water (WE) ethanolic (EE) hulls. compositions analysed effects colour, lipid oxidation, microbiological sensory qualities...