Przeglądaj wg Autor "Szymczak, Mariusz"

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    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
    Ichthology and Economic Importance of Baltic Herring in Polish Fish Industry
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2019) Sawicki, Tomasz; Juszczak, Magda; Szymczak, Mariusz; Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin, Poland; Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin, Poland; Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin, Poland
    For Polish fishery herring is a common material acquired from Baltic Sea. Despite the homogeneity of this species, herring is divided for many different types due to the geographical location of each shoal. Differences in the anatomic features between the types of herring indicate many adaptation attributes to environment in which this species lives. As a result, geographical division influences on spawning season, amount of laid eggs, size of eggs and the spawning period. These attributes are related with environmental conditions of given season. Herring belongs to fat fish, what affects meat properties, processing methods and types of products that can be obtained. Spawning season decides about mass yield of herring production and sensory quality of products. Herring meat is good source of necessary unsaturated fatty acids, essential amino acids, minerals and vitamins. The composition of herring meat indicates that it is favourable element of daily diet. Moreover, the price of this species is low in comparison to other fish. Additional benefit of the processing is, that also herring by-products find technological applications what reduces loss in fish processing industry.
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    PozycjaOpen Access
    Ichthology, Breeding and Economic Importance of Rainbow Trout in Poland
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2019) Juszczak, Magda; Sawicki, Tomasz; Szymczak, Mariusz; Kamiński, Patryk; Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology in Szczecin, Poland; Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology in Szczecin, Poland; Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology in Szczecin, Poland; Department of Toxicology, Dairy Technology and Food Storage, West Pomeranian University of Technology in Szczecin, Poland
    One of the most well-known species of farmed fish in the world is rainbow trout (Oncorhynchus mykiss). In Poland, aside from rainbow trout, there are two more species: brook trout and brown trout, that have significantly lower importance. Adaptation features of rainbow trout, including high tolerance for varied nutrients and different environments, and low surface requirements, have allowed for effective breeding of this species. Breeding and husbandry takes place in ponds, which are adapted to size, quantity and the age of fish to ensure the best possible environmental conditions. Rainbow trout meat is a very good source of protein, vitamins, minerals, unsaturated fatty acids, essential amino acids. In distribution, rainbow trout occur in various forms, both fresh fish, gutted, fillets and smoked fish.
  • 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.
  • Miniatura
    PozycjaOpen Access
    Wpływ stężenia soli na proces marynowania świeżego śledzia bałtyckiego
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Szymczak, Mariusz; Kołakowski, Edward; Tokarczyk, Grzegorz; Felisiak, Katarzyna; Krzywiński, Tomasz; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    Influence of salt concentration on Baltic herring carcasses was studied. There was shown, that increase of salt concentration caused significantly lower value of pH, water holding capacity and consistence of non-peptide nitrogen, but meat hardness and red color parameter increased. The increase of salt concentration caused the strongest blocking of peptides (PHB(R)) then tyrosine (PHB(A)) growth. The sensory evaluation values show that the best semi-marinades obtained during marinating in brine contained 5, 7 and 9% of NaCl and 4.5% of acetic acids.