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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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The effect of packaging systems on selected quality characteristics of poultry meat

100%
Kot vel Lawecka K., Banaszewska D., Biesiada-Drzazga B.
Acta Scientiarum Polonorum. Zootechnica
|
2019
|
tom 18
|
nr 2
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Selected quality attributes of processed meat products stored in modified atmosphere

86%
Cierach M., Stasiewicz M.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 2[A]
41-45
The experimental materials comprised two kinds of cooked sausages, i.e. coarsely-ground ham sausage and finely-ground sausage. The sausages were packed in modified atmosphere with the following composition: vacuum; 50% N2, 50% CO2; 80% N2, 20% CO2; 20% N2, 80% CO2. The samples were stored at about 4°C for 15 days. Measurements were made in three-day intervals (day 0, 3, 6, 9, 12, 15). Changes in the pH and colour of meat products were monitored during packaging. The colour attributes L*, a*, b* were determined in the CIE system, and the colour stability coefficient ΔE* was calculated. It was found that storage in modified atmosphere with a higher concentration of carbon dioxide caused a considerable decrease in pH. The type of modified atmosphere packaging had no significant effect on changes in the colour parameters L*, a*, b* in meat products. Slight changes in colour attributes observed at the end of storage were most probably caused by chemical changes. There was a correlation between the colour of processed meats and pH values.
3

Assessment of selected quality attributes of stimulated beef

72%
Banach J. K., Zywica R., Tkacz K.
Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze
|
2014
|
nr 3
4

The effect of storage conditions on selected quality markers of frozen vegetables

72%
Czarnowska-Kujawska M., Urbaniak M., Michalak J., Gujska E.
Polish Journal of Natural Sciences
|
2017
|
tom 32
|
nr 3
At the end of frozen food distribution chain, there is home storage including storing at refrigerator. However, not much is known how it affects frozen vegetables quality. The aim of the study was to evaluate the effect of storage conditions (2°C and 8°C from 1 to 7 days) on frozen broccoli and green beans sensory properties and vitamin C and folate content. Sensory evaluation was conducted with the use of the 5-point category scale method, while vitamins were determined with the use of HPLC technique. The results showed constant tendency in sensory quality and vitamins content decrease, the rate of which was higher at 8°C than at 2°C. The study concluded, that folate content analysis can be good chemical indicator for storage period of frozen vegetables next to vitamin C and sensory quality. However, each product requires individual assessment of its shelf-life at refrigerating temperature.
5
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Assessment of quality attributes of endive (Cichorium endivia L.) depending on a cultivar and growing conditions

58%
Kowalczyk K., Gajc-Wolska J., Marcinkowska M., Jabrucka-Pioro E.
Acta Scientiarum Polonorum. Hortorum Cultus
|
2015
|
tom 14
|
nr 2
Endive plants were hydroponically grown in greenhouse control conditions. The aim of this investigation was to assess the biological quality of endive cultivated in three different growing media. Organic media: coconut fiber and wood fiber, were compared to rockwool, commonly used as a standard horticultural medium in greenhouse vegetable production. Three crispum leaf endive cultivars: ‘Galanti’, ‘Perceval’ and ‘Barundi’ and one latifolium leaf cultivar (escarole chicory): ‘Kethel’ were examined during the spring time. At about 10 days before harvest the plants were covered with low tunnel made from double-sided black and white foil to bleach the leaves and at 5–7 days before the end of the experiment nutrient solution was replaced by water to reduce the nitrate concentration in the leaves of endive. The content of dry matter, ascorbic acid, total soluble solids (TSS), total sugars (TS), phenolic acids and nitrates (NO3), P, K and Ca was determined in leaves of both bleached and not bleached plants. Also the antioxidant activity was measured by two assays DPPH and FRAP. The effect of cultivation substrate, cultivar, and bleaching treatment on the quality of endive appeared diversed. The unbleached endive showed a higher content of dry mass, higher concentrations of sugars, TSS, potassium, and calcium than the bleached plants. The bleached plants had significantly lower fresh mass of plants (by 33% in average), but in turn were characterized by higher concentrations of phosphorus and polyphenolic acids. Plants cultivated on wood fiber contained the smallest amount of nitrates, comparing to plants grown either on rockwool or coconut fiber. None of the investigated plants contained more nitrates than the acceptable level of nitrates for lettuce grown under cover. The antioxidant activity of endive plants measured by FRAP method was higher in not bleached endive plants than in the bleached ones. The antioxidant impact of endive plants expressed as DPPH was not reduced in response to bleaching. The highest antioxidant activity was observed in plants of ‘Kethel’.
6

Definicje jakosci uslug - roznice oraz ich przyczyny

44%
Urban W.
Problemy Jakości
|
2007
|
tom 39
|
nr 03
4-9
7

Determinanty wyboru produktow zywnosciowych

37%
Grzybowska-Brzezinska M.
Marketing i Rynek
|
2010
|
tom 17
|
nr 03
26-31
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