FPUTS seria Agricultura, Alimentaria, Piscaria et Zootechnica, 2010

Stały URI zbioru

https://oa.zut.edu.pl/handle/20.500.12539/751

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Przeglądaj FPUTS seria Agricultura, Alimentaria, Piscaria et Zootechnica, 2010 wg Autor "Bienkiewicz, Grzegorz"

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  • Miniatura
    PozycjaOpen Access
    Porównanie metod przygotowania estrów metylowych kwasów tłuszczowych wg AOAC oraz metodą bezpośrednią przy oznaczaniu składu kwasów tłuszczowych tkanki mięsnej ryb
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2010) Domiszewski, Zdzisław; Bienkiewicz, Grzegorz; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    Analysis of the composition of lipids is done by separating fatty acids (FA), most often through gas chromatography, after converting FA into their volatile derivatives: fatty acid methyl esters (FAME). The aim of the paper was to compare the results of analysis FA composition of three species of oily fish, both raw and subjected to heat treatment, by converting FA into FAME applying the AOAC method, and using the direct method. FAME were separated by gas chromatography-coupled mass spectrometry (GC-MS). It was shown that, in fish subjected to heat treatment, the percentages of EPA and DHA whose FAME were prepared via the direct method were 5-10% higher than in case of applying the AOAC method. As far as uncooked oily fish are concerned, the method of obtaining FAME had no relevance to the composition of fatty acids. The method of obtaining FAME can have a substantial impact on the percentages of individual acids or acid groups in fat, and, in turn, on results of evaluation its nutritional value.
  • Miniatura
    PozycjaOpen Access
    Wpływ mrożenia na proces dojrzewania odgłowionego i patroszenia śledzia bałtyckiego solonego metodą zalewową
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2010) Tokarczyk, Grzegorz; Kołakowski, Edward; Bednarczyk, Bożena; Szymczak, Mariusz; Przybylska, Sylwia; Waliłko, Anna; Lament, Katarzyna; Krzywiński, Tomasz; Bienkiewicz, Grzegorz; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    Ripening of fresh and frozen/thawed headed and gutted Baltic herring salted in 12% NaCl solution (brine) with or without the addition of 0.7% acetic acid was compared. Samples for assays were taken after 2, 3, 4, 5, 7, 10, 14, 18, 21 and 27 days of ripening. Control samples for assays were taken after 1, 3, 5, 7, 9, 11, 15 and 18 days of ripening. Herring meat and brine were assayed separately. Freezing of raw material reduced the growth of protein hydrolysis products (peptides and thyrosine), however the contents of peptides and thyrosine were high than in fresh fish, especially in brine and brine meat extract with acetic acid. Freezing of raw material had a significant impact on the ripening of Baltic herring salted in brine. Fundamental differences depended on initial processing and chemical composition of brine. Acetic acid inhibited ripening of salted frozen/thawed herring. Baltic herring salted in the presence of CH3COOH had better quality then salted in brine without CH3COOH regardless of initial processing. On the other hand the best quality had salted products made from fresh/unfrozen Baltic herring.