A5077254532- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Advanced Chemical Sensor Technologies
- Phytochemicals and Antioxidant Activities
- Food Quality and Safety Studies
- Identification and Quantification in Food
- Protein Hydrolysis and Bioactive Peptides
- Nigella sativa pharmacological applications
- Heavy Metals in Plants
- Enterobacteriaceae and Cronobacter Research
- Biochemical effects in animals
- Food composition and properties
- Sensory Analysis and Statistical Methods
- Consumer Attitudes and Food Labeling
- Postharvest Quality and Shelf Life Management
- Fungal Biology and Applications
- Food Industry and Aquatic Biology
- Probiotics and Fermented Foods
- Phytase and its Applications
- Essential Oils and Antimicrobial Activity
- Milk Quality and Mastitis in Dairy Cows
- Saffron Plant Research Studies
Warsaw University of Life Sciences
2014-2019
Electronic noses are devices able to characterize and differentiate the aroma profiles of various food, especially meat products. During recent years e-noses have been widely used in food analysis proved provide a fast, simple, non-expensive non-destructive method assessment quality control. The aim this study is summarize most important features analytic tool present basic fields typical areas e-nose use as well commonly sensor types patterns for design. Prospects future development...
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,...
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....
Summary The aim of this was to improve n‐6/n‐3 ratio without affecting the volatile compounds profiles pork. Different feeding strategies were designed for 60 Polish Landrace pigs with goal enhance health attributes Composition, colour, hardness, fatty acid contents and compound semimembranosus muscles determined. Results showed that basic diet addition 3% linseed oil, 100 mg kg −1 vitamin E 1 organic selenium, level polyunsaturated acids ( PUFA ) in meat samples increased by 26% P ≤ 0.05)...
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...
The aim of the study was to determine effects adding coriander extracts turkey meatballs. Meat samples were stored in modified atmosphere at 4°C ± 1°C for 9 days. addition extract 500 ppm level delayed process lipid oxidation period 6 days storage and growth inhibition aerobic microorganisms storage. usage a dose as well 200 had no significant effect on sensory features, but an impact colour parameters In groups with extract, volatile terpenes identified.
Summary Antioxidants occurring naturally are much sought‐after for their safety of use human nutrition and strong preservative properties. The study was performed to determine the antioxidant potential sour cherry extract its effect (equivalent 20 mg 40 GAE kg −1 ) on quality ground pork patties during 8‐day storage. were analysed capacity, oxidation, profile fatty acids, flavour, colour, sensory properties aerobic bacteria count. Patties with addition (40 showed higher capacity 844 ± 149...
Biological value of the food products is a result presence bioactive substances and proportions components. Technological development allows to optimize accelerate processes bread production increase food. Bakery industry used whole grains pseudocereals as additional source active compounds, biotechnological techniques using appropriate yeast strain encapsulation, which provide protection substance their controlled release in functional bread. The adding fruits, vegetables condiments may...
New meat products tailored to consumer health should be characterised by reduced sodium, fat and cholesterol contents other health-promoting benefits. However, the food sector's greatest challenge is allergen-free production. Consumers are not willing compromise sensory quality of for health. The aim present study was analyse influence storage time on physical properties acceptance allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages. focused sausages produced in accordance...
Abstract Broad research interest is observed over last decade, toward searching for a new natural antioxidants, which could be applied in food industry. Especially attractive seems to those rich polyphenols, such as cherry. Thus, presented study determine the effect of cherry extract (equivalent 20 mg and 40 GAE kg −1 ) on physicochemical properties ground pork frozen 80 days. Samples were analyzed color, color change, attractiveness, myoglobin oxidation, fat fatty acids profile, cooking...
The aim of this study was to determine the effects pig fodder supplementation on lipid oxidation Longissimus dorsi (L. ) after frozen storage at -20 °C ± 1 for nine months. Fodder additives included 3% linseed oil (L1) or and antioxidants containing 100 mg vitamin E/kg organic selenium/kg (L2). processes were evaluated by measuring thiobarbituric acid reactive substances (TBARS) analyses a profile volatile compounds (VOC). VOC determined using an electronic nose based ultra-fast gas...