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Pozycja Open Access Wpływ nośnika aromatu kminkowego na uwalnianie się karwonu i limonenu z emulsji o/w w zależności od rodzaju emulgatora(Wydawnictwo Naukowe Akademii Rolniczej w Szczecinie, 2008) Bortnowska, Grażyna; Akademia Rolnicza w Szczecinie. Katedra Technologii ŻywnościStatic headspace analyses showed that caraway aroma carriers (ethanol, propylene glycol and vegetable oil) as well as emulsifiers (albumin, dried egg, dried egg yolk, sodium dodecyl sulfate - SDS and its mixtures with glycerol monostearate) changed statistically significant release of carvone and limonene from flavoured emulsions containing 10% of oil. The highest release of carvone and limonene to the headspace was found in emulsions aromatized with flavouring containing ethanol as the aroma compounds carrier and the lowest when oil as the carrier was applied. Addition of dried egg yolk clearly decreased quantity of the aroma compounds released to the headspace in comparison to the samples stabilized by albumin similarly as mixtures of SDS with glycerol monostearate in relation to the samples containing only SDS. A very good similarity between results from static headspace and sensory odour intensity analyses was indicated in all samples with addition of flavouring containing oil as the aroma compounds carrier.Pozycja Open Access Wpływ dodatku inuliny na uwalnianie się $(+)-karwonu z niskotłuszczowych emulsji typu o/w, stabilizowanych żółtkiem jaja w proszku lub kazeinianem sodu(Wydawnictwo Akademii Rolniczej w Szczecinie, 2007) Bortnowska, Grażyna; Iwański, Robert; Akademia Rolnicza w Szczecinie. Katedra Technologii Żywności; Akademia Rolnicza w Szczecinie. Katedra Technologii ŻywnościRelease of S(+)-carvone, significant sensory aroma compound of caraway oil, from model emulsions stabilized by dried egg yolk or sodium caseinate in which part of oil was replaced by carbohydrate based fat replacer - inulin applied as commercial product Frutafit®Tex, was studied with the use of gas chromatograph coupled with mass spectrometer (GC-MS) and static headspace method. lt was found that increase of Frutafit® Tex concentration, in fat component, caused higher relative release of S(+)-carvone from low-fat oil-in-water emulsions particularly when l t5 of oil replaced by Frutafit®Tex. The studies also showed that the best stabilization of S(+)-carvone was achieved in emulsions stabilized by addition of 6% sodium caseinate with 30 and / t5 of oil replaced by Frutafit®Tex (samples B, C) and in emulsions made with 6% of dried egg yolk in which 80% of oil substituted with the same fat replacer (samples D). Changes of the viscosity caused by addition of Frutafit®Tex probably did not influence S(+)-carvone release from model emulsions.Pozycja Open Access Wpływ wybranych obróbek termicznych na skład lotnych substancji zapachowych aromatu kminkowego w modelowej potrawie z drobiu.(Wydawnictwo Akademii Rolniczej w Szczecinie, 2005) Bortnowska, Grażyna; Akademia Rolnicza w Szczecinie. Katedra Technologii ŻywnościEffects of selected thermal treatments on composition of caraway flavouring volatiie components released into the layer immediately above the food were followed in a model poultry dish. The quality of volatiles in vapours of the modet dish headspace was found to be independent of the thermal treatment applied. On the other hand, the quantity of the volatile compounds clearly depended on the treatment used, particularly in previously frozen dishes . The caraway aroma over a model dish cooked in a convection-steam oven and in a microwave oven was slightly more intensive than that over a dish cooked in a traditional way. Thermal treatment, applied to a frozen dish, in a convection-steam oven with a simultaneous application of steam and hot air was most effective in restricting the release of volatiles into the dish headspace.Pozycja Open Access Development of fermented beverages based on acid whey(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017) Skryplonek, Katarzyna; Jasińska, Małgorzata; Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin; Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, SzczecinAcid whey is a valuable raw material obtained during acid-coagulated cheese and acid casein production. Nowadays whey processing techniques are well developed, however the utilization of acid whey, due to low pH, still remains a challenge especially for small dairy plants. The aim of the study was to design and evaluate the fermented beverages based on acid whey containing yogurt bacteria starter cultures. In order to enrich casein content and obtain product with quality characteristics similar to fermented milk drinks, whey was combined with milk, unsweetened condensed milk or skimmed milk powder. Moreover, the beverages were supplemented with prebiotics: inulin and oligofructose and whey protein concentrates. The evaluation of the beverages included acidity measurement and sensorial analysis. Moreover the conditions of whey pasteurization were evaluated. According to the results, the best raw materials and additives were selected. It was stated, that to obtain the product with good sensory characteristics, the addition of milk must amount minimum 50%. The results allowed to invent several kinds of fermented beverages with desirable properties. The most appropriate conditions of whey heat treatment was pasteurization at the temperature of 72°C for 10 minutes. The obtained results indicated that acid whey can be considered as a raw material for the production of fermented beverages with acceptable sensory quality. The practical impact of the work comes from the aspect, that it presents the new method of direct utilization of acid whey and it may be a new, attractive alternative for dairy industry.Pozycja Open Access Processing technology and the industrial application of whey(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017) Skryplonek, Katarzyna; Jasińska, Małgorzata; Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, Szczecin; Department of Dairy Technology and Food Storage, West Pomeranian University of Technology, SzczecinWhey is a by-product of dairy industry obtained during cheese and casein production. Despite the low dry matter content, whey is a valuable by-product in terms of functional and nutritional properties and it has high potential of application. In the past it was treated as a problematic waste, but nowadays due to increasing amount of whey production and better knowledge about its properties, the whey processing technology is dynamically developing. The aim of the review was a presentation of methods used in whey application and characterization of formulations obtained from whey. Furthermore the article presents the current trends of whey utilizing mainly in the production of food and also in other branches of industry.Pozycja Open Access The effect of modification of salt composition on the quality of sausages storage in modified atmosphere(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2017) Pytel-Zając, Olga; Sobczak, Małgorzata; Lachowicz, Kazimierz; Żochowska-Kujawska, Joanna; Balowski, Mateusz; Lisiecki, Sławomir; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Department of Meat Science, West Pomeranian University of Technology, Szczecin; Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, SzczecinThe study compared the effect of salt composition modifications (substitution of NaCl by MgCl2 at 10, 20 and 30%) and cold storage at MAP on quality of medium ground pork sausages. The amount of mass losses (both thermal and storage), values of TPA parameters (hardness, cohesiveness, springiness, gumminess) and sensory attributes (appearance, texture, taste) of produced sausages were assessed. As a result of analysis, it was found that the addition of MgCl2 to a salt used in the production of sausages mainly increased the hardness, gumminess and thermal stability as well as induced some defects in taste profile. At the same time, it was found that replacement of 10% NaCl on MgCl2 allows to obtain a product of similar quality to the controls (produced only with NaCl addition).Pozycja Open Access Analysis of Fish Species Composition in Miazga – A Stream Blocked with a Small Dam Reservoir (Pilica River Basin, Central Poland)(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2018) Dąbrowski, Jarosław; Więcaszek, Beata; Department of Hydrobiology, Ichthyology and Biotechnology of Breeding, West Pomeranian University of Technology, Szczecin, Poland; Department of Ecology and Vertebrate Zoology, University of Lodz, PolandA study of fish species composition was performed in the stream Miazga, blocked with a dam without a fish ladder, located in the Pilica river basin. Three sites above and two below the reservoir were selected. The presence of 13 species of fish and one species of lamprey in larval stage was found. The most abundant species were perch Perca fluviatilis, gudgeon Gobio gobio and Prussian carp Carassius gibelio. The presence of three new species of fish was noted: common brown bullhead Ameiurus nebulosus, eel Anguilla anguilla and orfe Leuciscus idus. The analysis of species evenness indicated that the number of species and their abundance at all research sites were close to maximum. Relatively low value of the dominance index indicated that the examined fish assemblages were not strongly dominated by a single species, which was confirmed by the diversity index. The differences in the composition of the fish fauna at sites above and below the dam reservoir were not sufficiently pronounced in the cluster analysis, however from the historical point of view, the structure of fish assemblage in the stream has changed. Shift in the fish assemblage composition may be affected to the pollution of the stream, stocking activities and escaping from the fish farms.Pozycja Open Access Piaractus brachypomus (characiformes, serrasalmidae) – an incidental alien species in polish and world waters?(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2016) Więcaszek, Beata; Keszka, Sławomir; Dziaman, Robert; Górecka, Klaudia; Dąbrowski, Jarosław; Department of Hydrobiology, Ichthyology and Biotechnology of Breeding, West Pomeranian University of Technology, Szczecin; Department of Aquaculture, West Pomeranian University of Technology, Szczecin; Department of Aquaculture, West Pomeranian University of Technology, Szczecin; Department of Hydrobiology, Ichthyology and Biotechnology of Breeding, West Pomeranian University of Technology, Szczecin; Department of Hydrobiology, Ichthyology and Biotechnology of Breeding, West Pomeranian University of Technology, SzczecinThis paper presents the biological characteristics of five individuals of Piaractus brachypomus (15.3–37.0 cm TL) caught in north-western Poland (Szczecin Lagoon, lake Dąbie and Pomorzany Power Plant cooling water canal in Szczecin), in 2002–2010, by recreational anglers and commercial fishermen. Additionally, well documented records of P. brachypomus (17.0–49.0 cm TL) in different waters (lakes, ponds, dam reservoirs, rivers and lagoons) collected from 2001 to September 2015 by recreational fishers, are presented. All these individuals were released into the wild by aquarists. Nonindigenous occurrences in Europe and in the world outside the native range (the Amazon and Orinoco basins) of the species are also discussed, including a record of alive pirapitinga in the Baltic Sea. An evaluation of invasion risk in the environment in Poland, based on the thermal tolerance of the specimens studied, is included. The laboratory experiment showed that the lower limit of thermal tolerance was 11.2oC, therefore the potential for over winter survival in Polish waters is extremely low, even in the warm-water canals of power plants. However, the progressive process of global warming may enlarge the distribution of nonindigenous occurrences of P. brachypomus, with more effective overwintering and breeding, with the possibility of novel pathogen transfer to native aquatic biota.Pozycja Open Access Waste from the Harvesting of Button Mushroom (Agaricus bisporus) as a Source of Natural Melanin(Wydawnictwo Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2018) Łopusiewicz, Łukasz; Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin, PolandNatural melanins are of great potential value and application in the fields of pharmacology, cosmetics and functional foods. In the present study, natural melanin was reclaimed from waste after the harvesting of button mushroom (Agaricus bisporus). The physiochemical properties of raw and purified melanin were determined, including their ultraviolet-visible (UV-Vis), infrared (IR) and Raman spectra. Colour values, polyphenolic content, antioxidant and antibacterial activity were also evaluated. The result showed that the characteristics of the obtained pigments were similar to synthetic L-DOPA melanin. Raw and purified melanins showed differences in chemical composition, antioxidant activity and light barrier properties. Isolated melanins showed antibacterial activity against Enterococcus faecalis and Pseudomonas aeruginosa but were inactive against Bacillus cereus, Escherichia coli and Staphylococcus aureus. This is the first research on the character of melanin reclaimed from waste after the harvesting of A. bisporus.Pozycja Open Access Assessment and Comparison of the Cariogenicity of the Girls and Boys Diet in the Selected Group of Young People Aged 15–16 Years Old(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2018) Sadowska, Joanna; Daniel, Izabela; Department of Human Nutrition Physiology, West Pomeranian University of Technology, Szczecin, Poland; Department of Human Nutrition Physiology, West Pomeranian University of Technology, Szczecin, PolandCorrect eating habits have a significant impact on the condition of teeth and periodontal. The aim of the study was to evaluate the cariogenicity of the diet in a select group of young people aged 15-16 years old. The survey was conducted in June 2016 among 251 students attending middle schools in Szczecin (115 boys and 136 girls). The survey consisted of completing an anonymous questionnaire about eating habits and food intake that affect the formation of dental caries. The obtained results indicate a frequent occurrence among the young people of behaviors and food choices that contribute to the development of dental caries. These included the lack of regularity in eating meals (declared by 57.3% of respondents), frequent snacking between meals (declared by 72.8% of students), frequent eating sweets and sweetened products and drinking sweet beverages. Girls were characterized by less correct nutritional habits compared to boys, rarely ate the recommended amount of food, ate less regularly, drank less amount of fluids. While boys made worse dietary choices: they rarely than girls ate wholemeal bread, more often chose sweet cereal flakes, sweet yogurt and kefir and more often drink sweet drinks. Taking into account the observed irregularities, consisting of a significant number of improper eating behaviors affecting the cariogenicity of the diet, schoolchildren should be especially careful to take care of oral hygiene and participate in nutrition education. Additionally, dentists and dieticians should pay attention to the significance of good dietary habits in preventing dental caries and encourage their patients to correct their dietary habits that exacerbate dentition and periodontium diseases.Pozycja Open Access Feeding of Sporting Dogs. Part I. Energy, Protein, Fat and Carbohydrates Requirements(Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2020) Kazimierska, Katarzyna; Biel, Wioletta; Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, Poland; Department of Monogastric Animal Sciences, Division of Animal Nutrition and Food, West Pomeranian University of Technology in Szczecin, PolandSporting dogs belong to a large group of dogs that perform a specific job for a man. The type of performed work can be divided according to its frequency, intensity and duration. The aim of the study was to characterize the nutrition of sporting dogs, focusing on energy requirement and demand for energy-providing nutrients (protein, fat and carbohydrates). Proper nutrition is one of the most important factors affecting the dog's athletic performance. The objective of proper nutrition for training dogs is to provide the highest quality of energy in appropriate amount. Food balance is achieved when the supplied nutrients enable the body to maintain the proper functioning of all tissues and none of the ingredients are in excess or deficiency.Pozycja Open Access Susceptibility to Oxidation of Selected Freshwater Fish Species Lipids as a Potential Source of Fish Oil in Dietary Supplements(Hindawi, 2021-08-20) Tokarczyk, Grzegorz; Bienkiewicz, Grzegorz; Biernacka, Patrycja; West Pomeranian University of Technology in SzczecinPolyunsaturated fatty acids from the omega 3 family are more and more often supplied to the diet in the form of supplements. The aim of the study was to characterize the lipid fractions of predatory freshwater fish, i.e., pike (Esox lucius L.), perch (Perca fluviatilis L.), and pike perch (Sander lucioperca L.), and omnivorous fish, i.e., bream (Abramis brama L.) and roach (Rutilus rutilus L.). Their technological usefulness in terms of the source of fish oil was determined, depending on the rate and degree of their oxidative changes. UV radiation (photooxidation test) was used as a factor accelerating lipid oxidation. Research has shown that selected species of freshwater fish are characterized by high lipid oxidative stability, due to the availability and speed of delivery to the processing plant. The initial level of lipid oxidation of their meat, expressed by the TOTOX index, in any species did not exceed the value of 7, while the acceptable value was 26. The oil obtained from the meat of omnivorous fish after the photooxidation process was characterized by significantly better oxidative stability compared to the oil from the meat of predatory fish. The oxidation resistance of omnivorous fish oil was shown to be higher than that of predatory fish.Pozycja Brak dostępu Owoce morza – źródło substancji odżywczych(SIGMA-NOT, 2021-03) Biernacka, Patrycja; Tokarczyk, Grzegorz; ; Wydział Nauk o Żywności i Rybactwa. Katedra Technologii Rybnej, Roślinnej i GastronomicznejOwoce morza – frutti di mare – zyskują w Polsce coraz większą rzeszę zwolenników, chociaż nie są spożywane w takich ilościach jak ryby i przetwory z nich przygotowane. Konsumentom najczęściej kojarzą się z owocami morza skorupiaki takie, jak: krewetki, homary, kraby, oraz mięczaki np. małże, kalmary czy też ośmiornice, czyli najbardziej popularne nierybne surowce wodne. Są one cenione i poszukiwane przez konsumentów ze względu na specyficzne walory smakowe, jak i wartości odżywcze. Pomimo zalet są trudne w przygotowaniu, ze względu na możliwość szybkiego psucia się przy niewłaściwym przechowywaniu. Owoce morza dzięki zawartym w nich składnikom odżywczym powinny często gościć w jadłospisach, muszą tym samym spełniać wymagania związane przede wszystkim z bezpieczeństwem oraz jakością. Do zwiększenia popularności owoców morza w Polsce, oprócz prowadzonych hodowli niektórych gatunków, przyczynia się również większa ich dostępność w sklepach przy zachowaniu wysokiej jakości.