Wydanie 272(11) 2009
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Pozycja Open 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 SzczecinieA 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.Pozycja Open Access Wpływ rodzaju opakowania na wybane zmiany fizyczne mielonek mięsnych w czasie zamrażalniczego przechowywania(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Szczepanik, Grzegorz; Ogiejko, Magdalena; Bakan, Agata; Zakład Chłodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Zakład Chłodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Zakład Chłodnictwa, Zachodniopomorski Uniwersytet Technologiczny w SzczecinieIn the article the authors tried to analyse physical and rheological changes that take place during three months of frozen storage in four selected luncheon meat (poultry, coming from four different producers). Samples were stored in packages from polythene foil in the air atmosphere and in vacuum, during three months in temperature – 25oC. After frozen storage, decreases of weight of luncheon meat were measured (on the basis of sublimation decrease and defrosted leak) and changes of texture were analysed (covering mostly changes of its hardness and adhesiveness). Performed analyses showed that vacuum packages protected luncheon meat against qualitative and quantitative changes better than packages with air inside. In spite of changes in both hardness and adhesiveness, that was significant in Mielonka turystyczna. The kind of packaging was comparing. Has given an examination products in decided majority of cases did not show the essential negative changes of hardness and adhesiveness.Pozycja Open 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 SzczecinieIn 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.Pozycja Open 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 SzczecinieThe 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.Pozycja Open 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 SzczecinieThe 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.Pozycja Open Access Walory i stan parku w Strudze nad rzeką Płonią w Szczecinie(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Nowakowska, Małgorzata; Katedra Dendrologii i Kształtowania Terenów Zieleni, Zachodniopomorski Uniwersytet Technologiczny w SzczecinieThe research were related to the park in Struga on the Płonia River, which has valuable landscape with plenty of historical and dendrological resources. Field works were being conducted in the years of 2006–2007. The aim of this studies was to evaluate the current state of the park including the dendrological values. The park was established round about the middle of XIX-th century by the family von Dewitz, on the woodlands. Many interesting trees and shrubs were planted, there was also the palace with other buildings. The only buildings that has remained till the present time are: Villa Erica, paper-mill and the ruins of the rest ones. The studies conducted in the fifties showed that the local dendroflora was abounding with many species and varieties of trees and shrubs. Nowadays, there are not as many interesting trees and shrubs in the park as it used to be. For example there are growing: Abies concolor, A. nordmanniana, Chamaecyparis nootkatensis ‘Glauca’, Ch. pisifera ‘Filifera’, Ch. pisifera ‘Plumosa’, Ch. lawsoniana, Ch. nootkatensis ‘Glauca’, Picea glauca, P. orientalis, P. pungens, P. pungens f. argentea, P. pungens f. glauca, Pinus strobus, Pseudotsuga menziesii, Taxus baccata, Thuja occidentalis, Th. plicata, Fagus sylvatica ‘Atropunicea’, Platanus ×hispanica ‘Acerifolia’, Quercus robur ‘Fastigiata’, Quercus rubra var. maxima. The most valuable part of the park is under protection as the form of the nature preservation and it is Nature and Landscape Complex. There will be many other valuable species and varieties of trees and shrubs lost, unless we take some action for their conservation in the following years. The study’s results are given in the list of trees and shrubs and their description.Pozycja Open Access Analiza składu chemicznego i wartości odżywczej białka zbóż pochodzących z gospodarstwa ekologicznego(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Bobko, Kazimierz; Biel, Wioletta; Petryshak, Roman; Jaskowska, Izabela; Katedra Żywienia Zwierząt i Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Żywienia Zwierząt i Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Lwowska Państwowa Akademia Weterynarnej Medycyny im. S.Z. Gzhytskiego; Katedra Żywienia Zwierząt i Żywności, Zachodniopomorski Uniwersytet Technologiczny w SzczecinieFive species of cereals from 2008 harvest of the ecology farm were examined. All cereals were characterised by a low dry matter content. Barley was characterised by the highest protein content (129.54 g . kg-1 d.m.) and maize – lowest (93.57 g . kg-1 d.m.). The maximum value of AA was observed in the grain of the rye and the triticale. The first amino acid limiting the nutritive value of protein in all cereals was lysine. The EAAI (WE) values was characterised from 52.43 to 64.44, and a higher value of EAAI (MH) were observed in the grain of all cereals.