A5073926906- Meat and Animal Product Quality
- Microbial Inactivation Methods
- Proteins in Food Systems
- Food Industry and Aquatic Biology
- Advanced Chemical Sensor Technologies
- Magnetic and Electromagnetic Effects
- Spectroscopy and Chemometric Analyses
- Sensory Analysis and Statistical Methods
- Food Quality and Safety Studies
- Protein Hydrolysis and Bioactive Peptides
- Bee Products Chemical Analysis
- Ultrasound and Hyperthermia Applications
- Materials Engineering and Processing
- Phytoestrogen effects and research
- Phosphorus and nutrient management
- Constructed Wetlands for Wastewater Treatment
- Sodium Intake and Health
- Animal Nutrition and Physiology
- Nutritional Studies and Diet
- Identification and Quantification in Food
- Polyamine Metabolism and Applications
- Thermoregulation and physiological responses
- Food and Agricultural Sciences
- Listeria monocytogenes in Food Safety
- Microencapsulation and Drying Processes
Magyar Agrár- és Élettudományi Egyetem
2016-2025
Corvinus University of Budapest
2008-2017
In this study combined effect of ultrasound-induced acoustic cavitation and microbubbles during meat brining on pork loin (Longissimus dorsi) was evaluated. Cylindrical shape (diameter 15 mm, height 80 mm) samples were cut immersed in 200 g L-1 NaCl brine treated with the following methods for 180 min: static (SB), ultrasound assisted (US) (USMB). Ultrasound generated 20 kHz frequency, 5,09 W/cm2 maximum intensity 100 W power. Microbubbles produced by a gas–liquid mixing pump. Effect...
In this present study, bovine blood plasma suspensions (12 w/v%) were HHP-treated at 300, 400, 450, 500, 550 and 600 MPa for 5 min. The effect of HHP treatment on the color, rheological properties digestibility samples was investigated. changes in proteins due to monitored using SDS-PAGE. Furthermore, subjected a 44-day storage experiment development mesophilic aerobic bacterial counts Even application 300 pressure induced significant change color samples. With 300–550 MPa, dilatational...
In the present study, common carp ( Cyprinus carpio ), a highly valuable worldwide commercial fish species, was used as model. One sample group of fresh, skin-on fillets placed in bath acidic electrolyzed oxidizing (AEO) water containing solution 100 mg/kg chloride ion concentration for 5 minutes. Another treated with and 0.5% lysozyme enzyme solution. set samples were washed after AEO treatment. Within storage test performed to examine effect new combined treatment on samples’ shelf-life...
In the experiments pork loin and beef sirloin were treated by pressures of 100 to 600 MPa steps for 5 min. Colour changes samples proteins investigated. The latter examined with isoelectric focusing SDS polyacrylamide gel electrophoresis. We found that myoglobin behaved completely differently in case two different species. Myoglobin has mostly lost its native state at 300 pressure pork, but could remain even up 500 MPa. treatment or higher values caused almost complete aggregation...
The aim of this study was to show how microbial transglutaminase (mTG) can be used as an effective texture-modifier for two popular Hungarian products: Trappist cheese and frankfurter. In both cases we investigated components these products, milkfat in phosphate frankfurter, substituted by mTG. Therefore, samples were produced from cow milk 2.8%, 3.5%, 5% fat. effect ripening evaluated with Texture Profile Analysis (TPA) sensory evaluation (scoring test, 10 trained panellists). Springiness...
The aim of this study was to investigate the effect sodium nitrite and high hydrostatic pressure on color, water holding capacity (WHC) texture characteristics frankfurter. Three hundred, 450 600 MPa (5 minutes; 20 °C) 50, 75, 100 125 ppm (calculated weight meat) were applied. Parameters measured right after treatment. Data evaluated with two-way analysis variance (p 0.05) levels amounts as factors. Nitrite reduction significantly increased lightness (L*) resulted in decreased redness (a*)...
Currently, there is a growing demand for ready-to-eat, prepared, high-quality, preservative-free products. However, the shelf-life of these products often so short that relatively high percentage cannot be sold and end up as food waste. In this study, pork loin with different marinades (paprika herbs) was treated hydrostatic pressures (0 MPa, 300 450 MPa 600 MPa) bioactive component (piperine) then quality meat examined after 0, 4, 8, 12 14 days cold storage. Changes were monitored using...
In our experiment, the effect of electrical and CO2 stunning on pork meat quality attributes was studied. A total thirty PIC337 female pigs were allocated to two equal groups which stunned electrically (50 Hz, 210 V, 2.6 A, 15 s) or by (85 V% CO2, O2, 90 slaughtered at a commercial slaughterhouse. For 24 h post mortem, carcass m. gluteus medius (GM) used evaluate such as pH, color, hardness, water holding capacity (WHC), pigment content, classification also carried out. The resulted in...
In today’s increasingly demanding market, there is a growing need for high-quality beef products that offer exceptional sensory attributes and provide premium gastronomic experience. The aim of this research was to develop aging technology food-safe (validated by microbiological measurement), produces meat with desirable color texture as well techno-functional properties (drip loss, pH), also minimizes time. experiments included temperature-stepped, anaerobic process carried out in vacuum...
In this work, slices of Longissimus dorsi pork was used as raw material to establish the effects sous-vide technology and high hydrostatic pressure treatments (and their combinations) on meat. The state proteins in meat has a very important effect several quality parameters product, such weight loss, water holding capacity, organoleptic properties. Therefore it is follow analyse denaturation protein content during food processing. samples were cooked (60 °C, 5-480 minutes) or pressurized...
Abstract Consuming enough protein is a very important part of balanced and healthy diet. Complete proteins are those in which all essential amino acids present. In meat products, like hams, many different reactions occur during ageing storage. For example, the production free or biogenic amines formed by decarboxylation. this study, presence these amines, as well quality properties cured hams curing ageing, were investigated. The samples immersed into 100 g L −1 NaCl brine. took 20 days,...
Abstract Excessive consumption of salt causes many diseases, including high blood pressure and cardiovascular system disease. In most countries, intake is above the WHO guideline daily intake. Hungary, average more than double recommended value. Based on these, significant changes are needed in food technology recipes. To avoid excessive Hungary has joined European Union's community program for reduction. The aim this study was to compare content different areas Mangalitsa ham during dry...
A kísérlet során egyértelműen megállapítást nyert, hogy komoly potenciál rejlik a húsok és szalonnák nagy hidrosztatikai nyomás alkalmazásával történő tartósításában. Kijelenthető, módszer önmagában más, hagyományos eljárásokkal nem kombinálva is képes megfelelő konzerváló hatás kifejtésére. fizikai tulajdonságok vizsgálatakor megállapítottuk, szín esetében szabad szemmel tisztán látható változás következett be kezelés hatására. növelésével világossági tényező értéke nőtt, azaz kifakult hús....
Az egészségesebb, fogyasztók által elfogadott élelmiszerek iránti növekvő kereslet kielégítése érdekében számos húsfeldolgozó kezdett el növényi alapú pácolóanyagok használatával kísérletezni. Ez alapján az elvégzett kutatási munkánk célja a mesterséges nitrit helyettesítése hagyományos pácolású, hosszú érlelési idejű termékek előállítása során természetes eredetű nitrátforrásokkal, és így készített termék minőségi jellemzőinek vizsgálata volt. Természetes nitrátforrásként zeller...