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| SAKOWSKA,Anna; GUZEK,Dominika; WIERZBICKA,Agnieszka. |
| Abstract This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers’ evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CO (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beef; Carbon monoxide; Color; Vacuum packaging; Consumer evaluation. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300485 |
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| PÓŁTORAK,Andrzej; MARCINKOWSKA-LESIAK,Monika; LENDZION,Krzysztof; ONOPIUK,Anna; MOCZKOWSKA,Małgorzata; WOJTASIK-KALINOWSKA,Iwona; WIERZBICKA,Agnieszka. |
| Abstract The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E1, E2, E3). The pH values, colour and chemical parameters (total phenolic content, total antioxidant activity and anti-inflamantory activity) of the meat batters and finished products were determined. Additionally, texture and sensory analyses of the sausages were performed. It was found that regardless of slightly lower acceptability, sausages with bioactive components were characterised by increased antioxidant properties, higher total phenol values and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Functional foods; Sausages; Natural components; Bioactive component. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100232 |
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| KUREK,Marcin Andrzej; WYRWISZ,Jarosław; BRZESKA,Magdalena; MOCZKOWSKA,Małgorzata; KARP,Sabina; WIERZBICKA,Agnieszka. |
| Abstract This research explores the different beta-glucan preparation pretreatments prior to fortifying the bread (hydrating, freezing, boiling, blendering and their combination). Breads containing hydrated or dry beta-glucan preparations demonstrated lower values of specific volume than the control. On the other hand, the beta-glucan preparation, which was boiled or blendered after freezing showed higher specific volume. The firmest bread was achieved by adding beta-glucan preparation which was hydrated and blendered (significant at p ≤ 0.05) and the least firm was after application of a frozen blendered preparation. In our study, we researched the influence of pretreatment the beta-glucan preparation on the concentration of this compound. Our breads... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Beta-glucan; Pretreatment; Bread; Quality. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000400606 |
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