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1

Effect of periodical feed restriction on some physicochemical and sensory parameters of meat quality in White Italian geese

100%
Sobina I., Janiszewska M., Kondratowicz J.
Natural Sciences
|
2000
|
tom 05
2

Quality evaluation of smoked cooked pork loins offered for retail sales on the Cracow market

84%
Kosowska M., Rychlicka-Rybska J., Fortuna T., Rutkowska A.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2014
|
nr 4
3

Comparison of the physicochemical and sensory characteristics of Rhode Island Red (R-11) capons and cockerels

84%
Calik J., Krawczyk J., Swiatkiewicz S., Gasior R., Wojtycza K., Poltowicz K., Obrzut J., Puchala M.
Annals of Animal Science
|
2017
|
tom 17
|
nr 3
4

Physicochemical and sensory changes of goat milk permeate following its fermentation and storage

84%
Cais-Sokolinska D., Pikul J., Dankow R.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr Spec.Issue 1
The aim of the research project was to assess the quality parameters of goat milk permeate subjected to the fermentation process with the assistance of thermophilic cultures of traditional composition and enriched with probiotic strains. The fermented permeates were stored in refrigerated conditions for 6 weeks and during this period, changes in their active and titratable acidity were estimated, their colour parameters were measured instrumentally and their sensory profiles were examined. The type of the bacterial cultures applied did not affect the pH value of the permeates over the entire storage period. After the termination of the fermentation process, permeates treated with traditional cultures were characterised by the highest titratable acidity and this relationship did not change until the end of the storage period. Regardless of the type of the bacterial culture applied, the fermentation process resulted in a significant decrease of sample L* lightness and increase of their C* colour. After 6 weeks, values of the L* and C* coefficients of the fermented permeates decreased significantly, whereas the non-fermented permeats failed to exhibit any changes in the colour parameters in the course of their storage. The permeate fermented with the assistance of the traditional bacterial culture received the highest number of points for its overall desirability after 6 weeks of storage. During this period, the ‘metallic’ taste of the permeate disappeared and, simultaneously, we could observe an increase in the intensity of a refreshing taste and fresh smell.
5

Shelf-life of homogenized sausage depends on the moment it was placed at near cryoscopic temperature

84%
Szmanko T., Malicki A., Nawrat A., Bruzewicz S., Dworecka E.
Electronic Journal of Polish Agricultural Universities. Series Veterinary Medicine
|
2006
|
tom 09
|
nr 1
The aim of a study was to determine the impact of unfavorable storage conditions on physico-chemical, sensory and microbiological parameters of homogenized sausage kept at near cryoscopic temperature (n.c.t.). Post production the sausages were kept at 4°C for 12h (group I) or at 12°C for 48h (II) and 96h (III). Subsequently, all the products were stored at n.c.t. (-3.6±0.2°C) for 0, 7, 14, 21 and 28 days. Unfavorable conditions the sausages were exposed prior the cryoscopic storage, reflected to their increased acidity and free amino group content along with the decrease in free nitrates (III). They however changed neither the color nor the rheological parameters and total sensory value of the products studied. Moreover, the cryoscopic storage positively affected the microbiological quality of sausages analyzed.
6

The effect of composition of hydrocolloids on properties of gluten-free bread

84%
Gambus H., Sikora M., Ziobro R.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2007
|
tom 06
|
nr 3
Sensory parameters of gluten-free bread depend on the amount and type of hydrocolloids used as gluten replacers, as this determines interactions between them and starch, which is the main component of dough. The evaluation of gluten-free breads supplemented with various amounts of guar gum, pectin and xanthan, proved that bread with addition of xanthan has higher volume in comparison with pectin-guar standard. Higher amount of xanthan resulted in a decrease of bread hardness on the day of baking and after 72 hours of storage. Bread baked with equal amounts of all hydrocolloids (recipe IV) displayed best quality parameters. The amount of free amylose in crumb extract depended on the extent of starch gelatinisation, influenced by proportions of pectin, guar gum and xanthan in the mixture of hydrocolloids.
7
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Application of sensory evaluation of food to quality control in the Spanish food industry

67%
Carbonell-Barrachina A. A.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 4[A]
71-76
Sensory evaluation of food is a growing science, which is of particular interest for typical products such as those having a Protected Designation of Origin (PDO). The fields of application are quite diversified, and include basic and specific characterization of the various typologies within the PDO areas, research of market sector preferences, quality control, instrumental technique verification, and the protection of “typicity” against imitations. This manuscript will concentrate mainly on two products: (a) virgin olive oil and (b) turrón. Virgin olive oil will be used as the model to imitate by other products in Spain, for example turrón. The International Olive Oil Council (IOOC) is the organism dedicated to look after the quality of virgin olive oil, which was the first food in Spain incorporating sensory criteria in its commercial classification. The IOOC provides readers with all information required to scientifically carry out sensory evaluation of olive oils. Jijona and Alicante turrón (semi-solid and solid products, respectively) are typical Spanish confectionery products made from toasted almonds, sugars and honey and manufactured in a traditional way. Up to date, turrón is commercially classified according to its almond content; however, this commercial classification does not ensure consumer with a high quality product. Now, the Regulating Council of the Specific Denominations Jijona and Alicante Turrón is working in the incorporation of sensory evaluation as the second quality criteria for its commercial classification, following the example of virgin olive oil.
8

Jakosc miesa i kryteria jego oceny

51%
Niedzwiadek S., Zajac J., Bielanski P.
Biuletyn Informacyjny. Instytut Zootechniki
|
1997
|
tom 35
|
nr 3
43-51
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