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The content of selected macroelements and microelements in acid tvorogs with a different fat content

100%

Siemianowski K., Tonska E., Szpendowski J.

Folia Pomeranae Universitatis Technologiae Stetinensis. Agricultura, Alimentaria, Piscaria et Zootechnica

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2014

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tom 32

Przeprowadzono analizę zawartości wybranych makroelementów i mikroelementów w twarogu kwasowym o różnej zawartości tłuszczu. Materiał badawczy stanowił twaróg kwasowy chudy (0% tłuszczu), półtłusty (4% tłuszczu) i tłusty (8% tłuszczu), pochodzący od jednego producenta. W badanym twarogu oznaczono zwartość suchej masy oraz popiołu całkowitego. Próbki twarogu poddano mineralizacji na mokro, a następnie oznaczano w nich zawartość wybranych makroelementów (P, Ca, Mg, K, Na) i mikroelementów (Zn, Fe, Cu, Mn). Zawartość Ca, Mg, Zn, Fe, Cu i Mn oznaczono techniką płomieniowej spektrometrii absorpcji atomowej (płomień acetylen – powietrze). K i Na oznaczano techniką emisyjną (płomień acetylen – powietrze). Do oznaczenia zawartości P zastosowano metodę kolorymetryczną. Badany twaróg kwasowy chudy, półtłusty i tłusty różnił się istotnie pod względem zawartości suchej masy. Twaróg kwasowy chudy charakteryzował się istotnie większą zawartością popiołu całkowitego niż twaróg kwasowy półtłusty i tłusty. W przeprowadzonych badaniach wykazano istotne różnice między badanym twarogiem kwasowym w zawartości P, Ca, K, Na, Zn, Fe, Cu i Mn, nie wykazano natomiast istotnych różnic w przypadku zawartości Mg. Bez względu na zawartość tłuszczu w badanym twarogu kwasowym w największych ilościach spośród oznaczonych makroelementów (około lub powyżej 100 mg · 100 g–1 produktu) występował: fosfor, potas i wapń, natomiast spośród mikroelementów (w ilości powyżej 600 μg · 100 g–1 produktu) – cynk.

2

The use of a computer digital analysis for evaluating the quality pork trimmings

86%

Dasiewicz K., Mierzwinska I.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

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tom 05

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nr 2

85-92

The present studies aimed at evaluating whether it is possible to use this method to estimate the fat content in pork from trimming of the loin, bacon and shoulder. The high correlation coefficients obtained between the share of white fields determined by computer digital analysis and the fat content determined by the Soxhlet method indicate that it is possible to use this method to estimate the fat content in pork trimmings, irrespectively of the type of cut trimmed. Moreover, the correlations calculated between components R, G and B of meat, fat and image and the selected indicators of the technological quality of pork obtained from trimming the loin, bacon and shoulder indicate the value of this method for meat quality estimation.

3

Fatty acid profile and fat content in selected types of mustards

86%

Lyczko L., Walczak Z., Starzycki M.

Bromatologia i Chemia Toksykologiczna

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2014

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tom 47

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nr 2

4

Study of conductivity and capacity properties of full fat and skim milk

86%

Marcinowska M., Zywica R., Czerniewicz M., Kielczewska K.

Polish Journal of Natural Sciences. Supplement

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2004

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tom 02

129-134

5

Intramuscular fat content in the masseter muscle (musculus masseter) of cattle depending on sex and age

86%

Bogucka J., Bogucki M., Nowicki T.

Acta Scientiarum Polonorum. Zootechnica

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2015

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tom 14

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nr 4

6

Supercooling points of Apis mellifera ligustica when performing different age-related tasks

86%

Li Y., Wang S., Qin Y.

Journal of Apicultural Science

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2012

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tom 56

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nr 1

7

A new instrument for non-invasive measurement of total body water and fat content in small mammals

86%

Froncisz W., Piasecki W., Koteja P., Stalinski J., Weiner J.

Polish Ecological Studies

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1994

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tom 20

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nr 3-4

8

Colloidal stability of milk with various contents of fat subjected to high-pressure homogenization

86%

Kielczewska K., Kruk A., Czerniewicz M., Kopec M.

Polish Journal of Food and Nutrition Sciences

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2008

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tom 58

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nr 3

The research was aimed at determining the effect of high-pressure homogenization (100 MPa) on the stability of proteins and equilibrium of mineral salts in skim milk and milk standardized to fat content of 2% and 4%. High-pressure homogenization of skim milk evoked a slight increase in the content of protein compounds sedimenting during ultracentrifugation and in a degree of their hydratation. In turn, homogenization of milk with the standardized fat content affected a decrease in the content of proteins in milk plasma as well as in the quantity of sedimenting proteins and in the degree of their hydrations, both observed to intensify along with a higher fat content. In addition, the study demonstrated partial denaturation of whey proteins, an increase in the level of soluble forms of calcium and phosphorus salts, as well as a decrease in heat stability and time of rennet coagulation upon high-pressure homogenization. The changes were observed to intensify along with an increasing content of fat in milk.

9

Zawartosc tluszczu i sklad kwasow tluszczowych w wybranych rybach morskich

72%

Balas J., Pawlicka M., Jacorzynski B., Filipek A., Domina P., Mielniczuk E., Daniewski M.

Roczniki Państwowego Zakładu Higieny

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2001

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tom 52

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nr 4

277-284

Określono zawartość tłuszczu oraz skład kwasów tłuszczowych w trzech gatunkach ryb morskich: śledziu bałtyckim, makreli i łososiu norweskim Zawartość tłuszczu w badanych próbkach wynosiła: w śledziu 7%, makreli 11,6% i w łososiu 13,2%. W tłuszczu makreli i łososia w porównaniu ze śledńem stwierdzano wyraźnie wyższą zawartość kwasów polienowych. Wynosiła ona w śledziu 15%, natomiast w makreli 29% i łososiu 25% ogółu kwasów tłuszczowych. Polienowe kwasy tłuszczowe reprezentowane były głównie przez kwasy z rodziny omega-3.

10

Influence of arsenic on selected biochemical blood parameters in rats fed diet with different fat and protein content

72%

Bronkowska M., Lozna K., Figurska-Ciura D., Styczynska M., Orzel D., Biernat J., Troskiewicz P., Bogusz J., Waligora P.

Roczniki Państwowego Zakładu Higieny

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2015

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tom 66

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nr 3

Background. Arsenic is widely distributed in the environment. The main routes of absorption of inorganic arsenic compounds are the lungs and the gastrointestinal tract. Arsenates both (III) and (V) are absorbed from the gastrointestinal tract in 55-95%, while the organic arsenic compounds in 75-85%. Arsenic poisoning leads to damage the activities and morphological changes in the stomach and intestines, causing the occurrence of nausea, vomiting and diarrhoea. Arsenic compounds may also be the cause of the development of certain cancers (lung, skin and liver). The first changes caused by arsenic poisoning usually remain unnoticed. Arsenic affects haematological and both lipid and carbohydrate metabolism. It also causes changes in the organs involved in metabolism, so biochemical parameters or enzymes activity are therefore a good indicator of poisoning changes. Objective. The aim of this study was to examine the influence of protein and fat content in diet on selected biochemical blood parameters in rats. Materials and Methods. Rats (11 groups n = 88) were fed with 5 types of diet: control, low-protein, high-protein, low- fat and high-fat. Animals received water without arsenic (control group) or water with 10 or 20 μg As/mL. Results. In animals fed a low protein diets, regardless of the dose of arsenic, it was a decreasing of total cholesterol, triglycerides, and glucose in serum observed, compared to the control group. In the groups fed with low-protein diet revealed a significantly less damage in the liver as compared to the control group. In animals fed high-protein diets and with varying addition of arsenic a significant higher concentration of various biochemical parameters were found, in comparison to the respective control groups. In animals fed the high protein diet and poisoned with 20 μg As/mL of the arsenic significantly higher liver damage were found, compared to control group. Conclusions. Symptoms of arsenic hepatotoxicity measured with enzyme activity were highest in the groups of animals fed with low-protein diet. The parameters of lipid and carbohydrate metabolism depended mostly on diet than the dose of arsenic.

11

Nowa norma mleka surowego do skupu - nowe problemy [cz.I]

72%

Pasko J.

Biuletyn Informacyjno-Handlowy. Ośrodek Doradztwa Rolniczego Boguchwała

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1998

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nr 03

20-21

12

Effect of post-drying method on selected properties of potato chips

72%

Kita A., Figiel A.

Acta Agrophysica

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2008

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tom 11

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nr 1[156]

13

The effect of comminution degree and fat content in meat batters on the pasteurizing P and sterilizing F value of model canned meat products

72%

Adamczak L., Slowinski M., Pisula A., Tomaszczyk E., Borysiak M.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

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tom 05

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nr 2

65-72

The main objective of this study was to evaluate the influence of fat content and degree of chopping of meat batters on the dose of heat which is delivered to meat during pasteurization and sterilization processes of canned meat products. Four types of canned meat were produced: coarse and finely chopped and with different meat and fat content in the formulation in each of five series. Products with lower content of fat - around 10% were concerned as “lean” while with 30% of fat as “fatty”. All types of canned meat were heated for 40 minutes in 100°C (pasteurization) and in 121°C (sterilization). During heating temperature in the core of canned meat was measured every 30 seconds. Based on that the heating dose for each type of canned meat was calculated. Independently of heating and degree of chopping, higher doses were delivered to samples with lower content of fat. The degree of chopping had significant effect on pasteurization value P and sterilization value F both in “lean” and “fatty” canned products. Higher values were obtained for coarse ground that for finely chopped meat batters.

14

Ecological and rapid control of relevant technological factors of rapeseed oil pressing process

72%

Radzio A., Blaszczyk A., Jasiczak J.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2013

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nr 2

15

The change of protein and fat content in the beans seed covers during germination process

72%

Gladyszewska B., Dziki M.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2012

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tom 12

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nr 1

16

Effect of fat content on the mechanical properties of texture of gingerbread pastry

72%

Kusinska E., Starek A.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2012

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tom 12

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nr 1

17

Meat and fat content of young crossbred boars with Zlotnicka Spotted and Pietrain breeding depending on their growth rate

72%

Nowachowicz J.

Annals of Animal Science. Supplement

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2005

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nr 1

18

Transcript variants of a region on SSC15 rich in QTLs associated with meat quality in pigs

72%

Piorkowska K., Zukowski K., Szmatola T., Ropka-Molik K., Tyra M.

Annals of Animal Science

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2017

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tom 17

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nr 3

19

Reduction of body fatness and meat fat content in lambs by supplementing their diet with isomerised grapeseed oil

72%

Bodkowski R., Patkowska-Sokola B.

Animal Science Papers and Reports

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2013

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tom 31

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nr 3

Investigated was the effect of isomerised grapeseed oil supplementation on carcass composition and body fat in lambs and fat content of their meat. Grapeseed oil alkaline isomerisation and crystallisation with urea resulted in synthesis of conjugated dienes amounting to linoleic acid (CLA) 77.6% FFA. The enrichment of fattening lambs´ rations with the additive at 18 g/animal/day did not influence body weight gain, carcass weight and Longissimus dorsi parameters (weight, width,depth). However, it reduced body fatness by 19 to 25%, and decreased the fat content of muscle tissue by 17 to 22 percentage points.

20

The content of volatile free fatty acids in milk cultured with yoghurt bacteria

72%

Baranowska M.

Polish Journal of Natural Sciences. Supplement

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2004

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tom 02

13-21

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