Wydanie 272(11) 2009

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https://oa.zut.edu.pl/handle/20.500.12539/759

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Przeglądaj Wydanie 272(11) 2009 wg Autor "Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie"

Teraz wyświetlane 1 - 4 z 4
  • Miniatura
    PozycjaOpen Access
    Dynamika procesu marynowania mięsa rozmrożonych śledzi bałtyckich i atlantyckich
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Szymczak, Mariusz; Kołakowski, Edward; Tokarczyk, Grzegorz; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    A comparison of marinating process on thawed carcasses and fillets from Baltic herring and on thawed fillets from Atlantic herring was made. Bath contained of 5% acetic acid and 6% salt. Marinating dynamics was analyzed on the base of quantity and ratio of nonpeptide, α-amine, PHB(R) and PHB(A) nitrogen fraction. The highest content of nitrogen fractions was found in the carcasses of Baltic herring and the least one in fillets of Atlantic herring. Nevertheless, in these samples similarly high dynamics of peptide proteolysis, significantly higher than in fillets from Baltic herring was discovered. Furthermore, samples with the highest dynamics obtained the highest total value in the sensory evaluation of semimarinades and there was the least loss of yield during marinating.
  • Miniatura
    PozycjaOpen Access
    Wpływ dodatku cukru i soli kuchennej na barwę przecieru marchwiowego podczas sterylizacji
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Przybylska, Sylwia; Iwański, Robert; Tokarczyk, Grzegorz; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    The influence of table salt and sugar on colour changes of fresh and sterilized (115ºC and 121ºC by 15, 30, 45, 60, 75, 90 min heating time) carrot pulps was tested. Independently from used agent, the changes in parameters L*, a* and b* increased with the temperature and heating time. They were expressed by the decrease of redness and lightness and the increase of yellowness. The 60–90 min heating time was differed significantly at p ≤ 0.05 in comparison to 15–45 min heating time in all tested variants. Sugar was more effective in colour and β-carotene stability in product. It was also taken as the better additive in the sensory evaluation.
  • Miniatura
    PozycjaOpen Access
    Wpływ dodatku marchwi na barwę rozdrobnionego mięsa z płoci
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Przybylska, Sylwia; Iwański, Robert; Tokarczyk, Grzegorz; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    The influence of Vita Longa’ carrot addition on mechanically deboned roach (Rutilus rutilus) meat (MOM) on its colour changes was analyzed. The results (statistically p = 0.05 verified) showed significant influence of carrot addition on increase of L*, a* and b* colour parameters in tested concentrations. The best results in salmon colour direction coloring efficiency was observed in 40% carrot addition to row roach meat and 30% carrot addition to defrost roach meat. In the roach MOM after thermal processing acceptability of colouring increased with carrot concentration (range 40%–50% of carrot addition was optimal). The improvement of sensory parameters was observed after thermal processing of roach MOM generally.
  • Miniatura
    PozycjaOpen Access
    Wpływ powietrza i dodatku soli metali na zmiany barwy przecieru pomidorowego podczas sterylizacji
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Przybylska, Sylwia; Iwański, Robert; Tokarczyk, Grzegorz; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    In this paper influence of concentration 100, 200, 300 μg · g-1 CuSO4 · 5H2O, FeSO4 · 7H2O and SnCl2 and aeration process on changes colour parameters (L*, a* and b*) in tomato pulps before and after 115 and 121ºC sterilization has tested. A colorant concentration (lycopene) and colour has marked in sensory evaluation. The results proved that increase of temperature independently from metal salt additition and sterilization time in aired probes are the main determining colour and lycopene concentrations factors in tested tomato pulps. Marked 32% L* and a* parameters decreasing after sterilization process in tomato pulps with CuSO4 · 5H2O and FeSO4 · 7H2O addition and 40% b* parameter increase in relation to control (without CuSO4 · 5H2O and FeSO4 · 7H2O addition). The 43% and 52% lycopene concentration loss in probes with CuSO4 · 5H2O and FeSO4 · 7H2O in tomato pulps after 121ºC sterilization were marked. The influence of 100 and 200 μg · g-1 SnCl2 addition was positive in colour creating and stabilization of tomato pulps before and after sterilization. Decreasing of redness was correlated with increasing of temperature in tomato pulps after air admission.