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1
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Wyniki badań produktów akwakultury przeprowadzonych w Polsce w latach 2003–2011

100%
Szkucik K., Mackowiak-Dryka M.
Życie Weterynaryjne
|
2013
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tom 88
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nr 04
2
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Występowanie zmian chorobowych i odchyleń jakościowych w tuszach bydła rzeźnego w Polsce w latach 2001–2010

100%
Szkucik K., Mackowiak-Dryka M.
Życie Weterynaryjne
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2012
|
tom 87
|
nr 06
3

Charakterystyka i wartość odżywcza wybranych produktów kawiorowych

81%
Mackowiak-Dryka M., Paszkiewicz W., Szkucik K.
Medycyna Weterynaryjna
|
2020
|
tom 76
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nr 12
4

Nutritional value of a new type of substitute caviar

81%
Mackowiak-Dryka M., Pyz-Lukasik R., Ziomek M., Szkucik K.
Medycyna Weterynaryjna
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2020
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tom 76
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nr 05
The caviar group of products includes a subgroup of caviar substitutes. The raw material used to manufacture a substitute called white caviar are eggs of garden snails of the Cornu aspersum species. The nutritional value of every foodstuff depends on its nutrient content and caloric value. The goal of this study was to determine the nutritional value and protein quality commercially available substitute caviar manufactured from the eggs of the Cornu genus snails. The basic composition and amino acid profile were determined according to a procedure based on international standards (ISO). The carbohydrate content and caloric value were calculated according to the literature. We established that the caviar substitute had a high water content (81.41%) and low contents of protein (4.23%), fat (0.09%), carbohydrates (6.62%), and ash (7.65%), so that its caloric value was also low (44.16 kcal/100 g). The total amount of essential amino acids was 51.13 grams per 100 grams of protein, and that of non-essential amino acids was 48.37 grams per 100 grams of protein. The biological value of proteins was determined by calculating the chemical score (CS) and the essential amino acid index (EAAI). To calculate these values, we used a standard protein established by a joint FAO/WHO/UNU expert group to quantify the daily requirement for essential amino acids for an adult person. The limiting amino acid for the product in question was the sum of methionine and cysteine. CS was 130.43, and EAAI was 190.45. The chemical composition of the caviar substitute was characterized by a low content of nutrients that determine the caloric value of a product. The protein content of the product was characterized by a favourable amino acid composition and a high nutritional value measured by the CS and EAAI indicators. However, due to the low protein content and the low quantity of the product consumed, it is not a foodstuff significant to meeting the daily requirement for essential amino acids for an adult person.
5

Snail eggs as a raw material for the production of a caviar substitute

81%
Mackowiak-Dryka M., Szkucik K., Pyz-Lukasik R.
Journal of Veterinary Research
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2020
|
tom 64
|
nr 4
6

Fatty acid profile in edible eggs of snails from the Cornu genus

81%
Mackowiak-Dryka M., Szkucik K., Ziomek M., Klimek K.
Journal of Veterinary Research
|
2020
|
tom 64
|
nr 1
7
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Ślimaki jadalne - użytkowość, wartość odżywcza i bezpieczeństwo dla zdrowia konsumenta

81%
Szkucik K., Ziomek M., Mackowiak-Dryka M., Paszkiewicz W.
Życie Weterynaryjne
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2011
|
tom 86
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nr 08
8

Parabeny - substancje konserwujące stosowane w żywności a bezpieczeństwo zdrowia konsumenta

81%
Mackowiak-Dryka M., Paszkiewicz W., Drozd L.
Medycyna Weterynaryjna
|
2015
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tom 71
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nr 09
Preservatives are particularly important among the generally utilized food additives. Their main purpose is to extend the shelf-life of the food products through slowing down the rotting process caused by the presence of bacteria. Among the numerous preservatives used for food p-hydroxybenzoic acid esters (parabens) and their sodium salts are also allowed. Parabens were synthesized in 1924 as an alternative preservative for salicylic and benzoic acids and they quickly gained acceptance not only in food processing but also in the pharmaceutical and cosmetic industries. Among the most commonly used parabens are the methyl, ethyl and propyl (and isopropyls) along with their sodium salts. What determined the popularity of parabens as preservatives was their powerful bactericidal and fungicidal properties, along with their resistance to the high temperatures used in food processing, and their ability to be combined with other preservatives (most often with sorbates and benzoates): such combinations allow for attaining the desired technological effect in smaller doses of the specific substances than when only one of them is used. Also significant was the general opinion that parabens did not affect the health of the consumers, which was supported by research on the metabolism and lack of their traces in the human body as well as their lack of accumulation in the tissues of experimental dogs. Nevertheless the results of investigations conducted on animals and people published in the first decade of the twentieth first century cast doubt on the safety of parabens as preservatives. From the results of research in vitro and in vivo it was concluded these compounds could modify the hormonal economy of the body through binding themselves with estrogen receptors. Despite low estrogen activity they were counted among factors that could act as endocrine disruptors (EDs), among which also belong dichlorodiphenyltrichloroethanes (DDT), dioxins, polychlorinated biphenyls (PCB), phthalates, perfluorooctanesulfonic acid (PFOS) and perfluorooctanoic acid (PFOA). The enumerated compounds are also called xenoestrogens, in other words estrogen substances that are created as a result of human actions. Alongside fito- and micoestrogens they are one of the three groups of estrogen compounds occurring in the environment. This was confirmed by research conducted on rats proposed by the Scientific Committee on Food (SCF), an advisory organ for the European Commission (EC), from 2003 incorporated as a part of the European Food Safety Authority (EFSA). On the basis of the results of this research, EFSA published a report in which it presented its opinion on the safety of using parabens. The acceptable daily intake (ADI) was established at 0-10 mg/kg m.c. only for sums of methanol and ethanol ester p-hydroxybenzoic acid as well as their sodium salts. The propyl esters of p-hydroxybenzoic acid were not taken into account in the ADI of this group since there was no observable adverse effect level (NOAEL). Simultaneously, a dose of 10 mg/kg was designated as the lowest observed adverse effect level (LOEAL) for the propyl ester of p-hydroxybenzoic acid. In the conclusion of the EC report it was stated that the danger for consumers from the use of parabens in food was not adequately evaluated. For this reason propyl esters of p-hydroxybenzoic acid and its sodium salts were removed from the list food additives and, in addition, the remaining esters were also banned from use in liquid dietary supplements. Despite the fact that parabens possess qualities of ideal preservatives the safety of their usage raises increasing doubts. Research on the influence of these compounds on the hormonal economy should explicate the remaining controversies connected with their usage. Moreover, research on the environment concerning the accumulation and synergistic action of compounds connected to the ED group seems justified. It should also be remembered that parabens are universally utilized in the cosmetic and pharmaceutical industries, especially taking into consideration reports on the topic of their presence in cancerous tumors of breast cancer in women as well as their being counted among the substances most commonly associated with allergies.
9

Wymagania weterynaryjne przy pozyskiwaniu i przetwarzaniu ślimaków jadalnych

61%
Ziomek M., Szkucik K., Mackowiak-Dryka M., Paszkiewicz W., Drozd L., Pyz-Lukasik R.
Medycyna Weterynaryjna
|
2017
|
tom 73
|
nr 12
For many years Poland has been a highly recognized producer and supplier of Cornu aspersum (Cornu aspersum aspersum, Cornu aspersum maxima) and Helix pomatia snails in European markets. Exports include both live snails and snail-derived food products such as snail meat and eggs. Slime, used in pharmaceutical and cosmetic industries, is another economically significant snail-derived product. This paper presents standardized terminology for farm snails and outlines regulations concerning snail farming, trade, processing plants and snail meat obtained. The current results of microbiological studies of snail meat obtained in Poland are shown as well. The analysis conducted in this paper indicates the need to clarify legislation, especially with regard to snail farming, and to elaborate regulations on snail meat processing.
10

Selenium, copper, and zinc concentrations in the raw and processed meat of edible land snails harvested in Poland

61%
Drozd L., Ziomek M., Szukcik K., Paszkiewicz W., Mackowiak-Dryka M., Belkot Z., Gondek M.
Journal of Veterinary Research
|
2017
|
tom 61
|
nr 3
11
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Concentration levels of cadmium and lead in the raw and processed meat of Helix pomatia snails

51%
Ziomek M., Drozd L., Chalabis-Mazurek A., Szkucik K., Paszkiewicz W., ValverdePiedra J. L., Belkot Z., Mackowiak-Dryka M., Gondek M., Knysz P.
Polish Journal of Veterinary Sciences
|
2018
|
tom 21
|
nr 3
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