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Microbiological and sensory quality of milk on the domestic market

100%

Piotrowska A., Swiderski F., Kostyra E., Zebrowska-Krasuska M., Sadowska A.

Polish Journal of Food and Nutrition Sciences

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2015

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tom 65

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nr 4

The evaluation of the microbiological and sensory quality of 30 assortments of market milk was the objective of the presented research. The study also compared the sensory profile of selected samples of milk differing in preservation method. Microbiological tests included determination of the presence and number of Enterobacteriaceae and the total number of microorganisms. Sensory characteristics of all the milk samples was performed by scaling method (5-points scale). Selected samples of milk were additionally assessed by means of profile method. Microbiological tests showed satisfactory microbiological purity of milk, which indicates the effectiveness of the heat treatment and the lack of secondary contamination. Regardless of the preservation method, all the evaluated milk samples were characterised by a high sensory quality (4.25-5 points). There were no changes in smell and taste, resulting from the development of undesirable microflora. The tested samples of milk differing in the preservation method (sterilisation, pasteurisation at high temperature and subjected to microfiltration and low pasteurisation) varied in the sensory profile. Milk pasteurised at high temperature was characterised by the most harmonised overall quality.

2

Effect of pork storage in the air and controlled atmosphere on its sensory quality - short report

88%

Kondratowicz J., Bak T.

Polish Journal of Food and Nutrition Sciences

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2001

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tom 10

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nr 1

Chilled pork was stored in the controlled atmosphere (95% of N2 and 5% of 02) and In the air at the temperature of 275 K (TC) for the period of 28 days. The aim of the research presented in this paper was to determine the effect of those two methods of chilled pork preservation on its sense,y quai,ty. The results of the investigation show that pork stored in the air for 15 days and in the controlled atmosphere for 25 days was characterized by similar sensory quality (including aroma, juiciness and payability). It was found that the taste quality of meat stored in the controlled atmosphere tor 5-20 days was good. After 25 days of storage, negative changes were observed in the desirability of aroma, juiciness and payability ot pork. After 30 days, the properties evaluated improved.

3

The effect of storage on sensory quality of green cauliflower cultivars [Brassica oleracea L. var.botrytis]

88%

Gajewski M., Radzanowska J.

Vegetable Crops Research Bulletin

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2003

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tom 59

4

Evaluation of technological quality of selected rapeseed oils

75%

Bojanowska M., Lamorska J.

Acta Agrophysica

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2016

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tom 23

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nr 4

This study compares the quality of rapeseed oils produced by different methods and stored under different conditions. The following oxidation parameters were determined in the analysed oils: acid value, peroxide value, anisidine value and Totox value. The evaluated quality parameters were: saponification value, iodine value, colour and fatty acid profile. In the group of the analysed products, Kropla Zdrowia – cold pressed rapeseed oil that was refrigerated in a dark glass bottle – was characterised by high quality (AV = 0, PV = 0.05 meq O2·kgˉ¹, FFA = 0.4 mg KOH·gˉ¹, Totox value = 0). In the cold pressed Organic Virgin oil stored in a clear glass bottle at room temperature, peroxide value, acid value and Totox value were above the norm at PV = 5.6 meq O2·kgˉ¹, FFA = 4.27 mg KOH·gˉ¹ and Totox value = 13. The analysed products were characterised by similar fatty acid profiles, and Kropla Zdrowia oil had a higher content of oleic acid (by 10% on average) and a lower total content of linoleic acid and linolenic acid (by 11% on average) in comparison with the remaining products. All oils conformed to standard saponification values. The examined oils differed in colour, and pressed oils were darker. Three of the analysed products – Rapso, Olej Kujawski and Kropla Zdrowia – received high scores in a sensory evaluation. The lower scores noted in the remaining oils probably resulted from lower production standards and inadequate storage.

5

Sensory quality of strawberry jams with a particular focus of Kashubian Strawberry jam

75%

Korzeniowska-Ginter R.

Annals of the Polish Association of Agricultural and Agrobusiness Economists

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2019

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tom 21

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nr 1

Applicable legal regulations allow Polish farmers to sell agricultural produce and products made from them. This activity enables the creation of a new market of natural food, which is competitive in relation to industrially produced food. The aim of the research was to compare the quality of strawberry jam available on the market with its counterpart produced on farms. The studies compared the extract content and sensory quality of 11 strawberry jams available in retail with jam from the Kashubian Strawberry certified with EU PGI. The content of the extract and intensity of 17 sensory markers characterising the appearance, consistency, taste and aftertaste of strawberry jam were assessed. The study was conducted using quantitative descriptive analysis – QDA. The strawberry jam which was compared was characterized by a very large diversity of sensory characteristics in terms of brightness, opacity, colour intensity of red and softness. The smaller variation was characterised by an intensity of features relating to elasticity, acidic and chemical taste as well as sweet, dry and fruity aftertaste. Industrial jams were similar in terms of quite a perceptible sweet taste and viscosity and average perceptible fruit taste. The jam obtained from the Kashubian Strawberry was not inferior to the quality of industrial-grade jam. It stood out in comparison with a high content of extract, attractive red colour and greater softness. Compared to commercial jams, it had a higher intensity of fruity, sweet and sour taste, and a distinctly fruity aftertaste, with no foreign notes.

6

Analysis of dynamics of sensory quality changes of products packed in a mixture of gases

75%

Ucherek M., Kosidlowski K.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2009

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nr 2

64-72

7

The effect of an addition of selected hydrocolloids on the textural parameters and sensory quality of chicken meat ham

75%

Cegielka A., Slowinski M., Pilkowska K.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

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tom 05

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nr 2

73-83

The work presents an analysis of the effect of a combined addition of 0.5% carrageenan and selected polysaccharide hydrocolloids (0.05 or 0.1% locust bean gum or mixture of guar and xanthan gums) or 0.7% soy protein isolate on the texture and sensory quality of chicken meat ham. Cooking loss, textural characteristics and sensory indicators were determined in final product after 24 hours of storage. After 3-weeks storage in a chilling room (+4°C) drip loss (drip found inside of vacuum package) and textural characteristics of hams were measured. The results showed that an addition of 0.5% carrageenan in combination with 0.7% soy protein isolate significantly reduced cooking loss and drip loss in chicken meat ham. Texture measurements indicated that use of both additives mentioned affected the texture of the final product: hardness, chewiness and cohesiveness increased significantly. Basing on a sensory evaluation the most desired texture was obtained for hams containing a combined addition of carrageenan (0.5%) and mixture of guar and xanthan gums (0.05%) or locust bean gum (0.1%).

8

Innovative honey based food products

75%

Swiderski F., Czerwonka M., Waszkiewicz-Robak B.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

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nr Suppl.1

9

Color modification of the face cream and its general sensory quality

75%

Turek P.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2017

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nr 4

10

Characteristics of sensory quality of Bologna-type sausage from Polish and Italian markets

75%

Makala H., Olkiewicz M., Moch P.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

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tom 05

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nr 2

107-116

Abstract. The aim of the studies was to compare raw material composition, chemical parameters and evaluation of sensory quality of Bologna-type sausage, coming from Polish and Italian market. The studies were conducted on two samples of Polish and Italian sausage and included determination of basic chemical composition (content of water, total protein, fat, sodium chloride, ash, starch, collagen and total phosphorus) and sensory profile analysis. The results of the evaluation of declared raw material composition and of chemical tests indicate a considerable differentiation of raw material as well as of the evaluated parameters of the studied assortments. In the basic raw material composition of Italian sausages, application of meat, stomachs and pork fat was declared whereas Polish sausages were declared as containing pork or beef meat, mechanically deboned poultry meat and pork fat, and in the both discussed assortments - functional additives were declared. Italian Bologna-type sausages were characterized by significantly lower content of water, starch and carbohydrates as compared to Polish products and significantly higher content of protein, fat, chlorides, ash and collagen, resulting from the raw materials, used in production and from the level of the employed functional additives. The evaluated products were characterized by a differentiated sensory profile of texture and desirability of the evaluated discriminants. Italian sausages were characterized by significantly higher hardness, springiness and desirability of consistence as compared to Polish market products from the same assortment group. Significantly higher fat content in Italian Bologna--type sausages has not been reflected in higher sensation of fattiness, sensorilly evaluated. In Italian Bologna-type sausages, a rich flavour profile was defined.

11

Effect of rosemary extract and green tea extract on colour stability and quality of fermented sausage

75%

Savanovic D., Grujic S., Grujic R., Savanovic J.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2014

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tom 17

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nr 1

12

The effect of modified atmosphere packaging conditions on quality of minimally processed kale

75%

Bieganska-Marecik R., Radziejewska-Kubzdela E.

Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu

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2009

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tom 03

|

nr 4

13

Analysis of selected parameters influencing the technological and sensory quality of pork

75%

Socha S., Kozakiewicz E., Kolodziejczyk D.

Acta Scientiarum Polonorum. Zootechnica

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2020

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tom 19

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nr 4

14

Effect of germination time on the content of phenolic compounds and sensory quality of mung bean [Vigna radiata L.] sprouts

75%

Troszynska A., Wolejszo A., Narolewska O.

Polish Journal of Food and Nutrition Sciences

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2006

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tom 15/56

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nr 4

Seeds of mung bean (Vigma radiata L.) were germinated for 7 days in dark, and the sensory quality of their sprouts was compared using a descriptive sensory analysis and consumer testing. In the descriptive analysis a trained panel (n=9) rated the sprouts for appearance, odour, taste and texture. In the affective tests the panelists rated the sprouts for overall quality. Changes in the contents of total phenolics and tannins were monitored for 7 days of germination using spectrophotometric methods. The results proved that the time of germination had a significant effect on the sensory profiles of the samples. All analysed attributes differentiated statistically significantly the sensory profiles of the sprouts. The overall sensory quality of 3-day-old sprouts was essentially better than that of the other samples. A statistically significant correlation was found between the total phenolics and the overall quality (p=0.05), the total phenolics and bitterness (p=0.01), the total phenolic and astringency (p=0.05), proanthocyanidins and bitterness (p=0.01), astringency and the overall quality (p=0.05), as well as bitterness and the overall quality (p=0.05).

15

The effects of commercial barley flakes on dough characteristic and bread composition

75%

Kawka A., Gorecka D., Gasiorowski H.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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1999

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tom 02

|

nr 2

White wheat flour was substituted with up to 25% of whole and fine barley flakes to determine the effects on physical properties of dough and bread quality. The chemical composition of the control bread and breads with up to 25% substitution of whole barley flakes were determined. Product acceptability was judged by sensory evaluation. In general, fine barley flakes concentration in the flour blends increased farinographic absorption to a greater degree than did whole barley flakes. However, whole barley flakes enhanced the dough development, dough stability and mixing tolerance index more than fine barley flakes. Replacing up to 25% of wheat flour with whole or fine barley flakes reduced the loaf volume. Breads containing 10% fine barley flakes or 15% whole barley flakes received the highest overall score. Bread, in which the whole barley flakes replaced up to 25% of the wheat flour, contained more ash, protein, dietary fiber and its fractions in comparison with the control bread.

16

Role of inulin in shaping the quality of meat products

75%

Makala H.

Acta Agrophysica

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2003

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tom 02

|

nr 2[96]

17

Non-nutrient bioactive substances in food of plant origin causing bitterness and astringency

75%

Troszynska A.

Polish Journal of Food and Nutrition Sciences

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2004

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tom 13/54

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nr Spec.Issue 1

18

Using multidimensional analysis in the evaluation of technological value and sensory quality of pork meat

75%

Przybylski W., Jaworska D., Czarniecka-Skubina E., Kajak-Siemaszko K., Wachowicz I.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

|

nr 4[B]

19

Effect of culinary process on beet roots quality

75%

Czarniecka-Skubina E., Golaszewska B., Wachowicz I.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

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2003

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tom 06

|

nr 1

Effect of peeling and cooking methods on quality of beetroots were studied. Six different cooking methods were used: in pot starting with cold and boiling water, in pressure cooker in water and in steam, in acuthermal pot and in microwave oven. The best nitrates and nitrites elution were obtained during cooking beetroots in big amounts of water (in pot starting with cold and boiling water and in pressure cooker in water). Beetroots cooked by these methods received the lowest scores in sensory quality (especially colour). Because beetroots are very popular mostly for their colour these methods shouldnt be used to cook this product. To save specific colour of beetroots it's better to use cooking methods with small amounts of water (in pressure cooker in steam, in acuthermal pot, in microwave oven).

20

Evaluation of sensory quality of Bologna - type sausage with various levels of fat substitution

75%

Olkiewicz M., Kostyra E., Adamik A.

Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

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1998

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tom 35

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nr 1

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