Wyniki wyszukiwania - AGRO

1

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

100%

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.

2

Effect of cold storage of raw milk on milk protein system

100%

Sienkiewicz T., Gebhardt U., Krenkel K.

Polish Journal of Food and Nutrition Sciences

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1998

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tom 07

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nr 2 Suppl.

3

The effect of cold storage on the color of venison

86%

Zmijewski T., Kwiatkowska A., Cierach M.

Polish Journal of Natural Sciences

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2009

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tom 24

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nr 4

263-270

The objective of this study was to evaluate the color of unpackaged and vacuum-packaged venison during storage. Color parameters L*, a* and b* were assessed in vacuum-packaged samples after 72, 144, 216, 288 and 360 h of storage, and in unpackaged samples – after 72, 144 and 216 h. The total change in color ΔE* in comparison with the color of fresh meat was determined. The results indicate that the storage of unpackaged venison has an adverse effect on color, giving it a darker, grayish hue. The most profound changes were observed after 144 and 216 h of storage. Vacuum packaging of venison minimizes color change and has a long-term stabilizing effect for up to 15 days.

4

Changes in beef meat colour and tenderness after different cold storage and freezing periods

86%

Litwinczuk Z., Florek M., Ryszkowska-Siwko M.

Annals of Animal Science. Supplement

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2005

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nr 2

5

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Somatic seeds of Plantago asiatica L.

86%

Makowczynska J., Andrzejewska-Golec E.

Acta Societatis Botanicorum Poloniae

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2006

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tom 75

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nr 1

17-21

Somatic seeds of Plantago asiatica L. were produced for the first time. Shoot-tips isolated from in vitro obtained 4-week shoots were encapsulated using sodium alginate and calcium chloride. Capsules with or without sucrose and with and without cytokinin - indole-3-butyric acid (IBA) were used. Sucrose presence in capsules very distinctly influences somatic seeds of Plantago asiatica germination and their conversion into plants. However, addition of IBA to capsules has not clear influence on the ability of plant regrowth. Plantlets transplanted to soil grew to phenotypically normal plants.

6

The effect of various film packaging, wax coating and storage conditions on the shelf life and quality of pomegranate fruits

86%

Safizadeh M. R.

Journal of Horticultural Research

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2019

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tom 27

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nr 2

7

Improving quality attributes of tomato during cold storage by preharvest foliar application of calcium chloride and potassium thiosulfate

86%

Semida W. M., Emara A. E., Barakat M. A.

International Letters of Natural Sciences

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2019

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tom 76

The aim of this trial was to investigate the pre-harvest foliar application of calcium chloride and potassium thiosulfate each at 0.0, 0.2 and 0.4 % on some quality of tomato fruit (hybrid 65010) during cold storage. The experimental layout of cold storage experiments was a split-split-plot based on Randomized Complete Blocks design with three replications. Time of cold storage, calcium chloride and potassium thiosulfate levels were randomly distributed in the main, sub- and sub-sub plots, orderly. At the termination of cold storage, effect on tomato fruit titratable acidity, vitamin C and lycopene contents while, negative impact on firmness and total soluble sugars contents was obtained. At termination of cold storage, pre-harvest foliar calcium chloride at 0.2 and/or 0.4 % caused increments in fruit titratable acidity, vitamin C, total soluble sugars, lycopene and firmness contents. In addition, pre-harvest foliar potassium thiosulfate at 0.4 % enhanced fruit vitamin C, total soluble sugars, lycopene and firmness contents and also increased titratable acidity content. Generally, the interaction between cold storage × pre-harvest foliar calcium chloride or potassium thiosulfate at 0.2 and/or 0.4 % increased fruit total titratable acidity, vitamin C, total soluble sugars, lycopene and firmness contents. Also, the interaction between pre-harvest calcium chloride × potassium thiosulfate at 0.4 % was distinguished and increased all studied fruit quality at the end of cold storage. The interaction treatment of cold storage × calcium chloride at 0.4 % × potassium thiosulfate at 0.4 % was the best that improved fruit quality more than others.

8

Effect of different methods of freezing on some chemical and physico-chemical properties of normal and enriched horsemeat during 3-month cold storage

86%

Kondratowicz J., Bak T.

Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

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1998

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tom 35

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nr 1

9

Effect of cryogenic-ventilation freezing on the quality of pork during cold storage

86%

Kondratowicz J., Bak T., Denaburski J.

Polish Journal of Food and Nutrition Sciences

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2003

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tom 12/53

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nr 1

The experiment was conducted on samples of the dorsal muscle (musculus longissimus dorsi), taken from 60 carcasses of fattening pigs with average live weight of ca. 110 kg, characterized by meat of normal quality. A total of 120 samples, each weighing ca. 500 g, were collected. They were divided into two groups and frozen according to a cryogenic-ventilation method (60 samples) and a ventilation method (60 samples). After 2 weeks, 6, 12 and 18 months of storage at a temperature of 245 K (-28°C), the samples were taken for laboratory analyses. It was confirmed that freezing of portioned pork according to the cryogenic-ventilation method allows prevention of excessive raw material loss during chilling, storing and thawing. After two weeks of cold storage, pork frozen in the cryogenic-ventilation system was characterized by higher pH, a slightly darker colour and better water-holding capacity than pork frozen in the ventilation system. During a long period of cold storage its pH decreased, the colour became lighter and the water-holding capacity decreased to a lower extent than in the samples frozen according to the ventilation method. An analysis of hydrolytic and oxidative changes in intramuscular lipids confirms that pork may be stored up to 18 months regardless of the freezing method employed.

10

The growth of Listeria monocytogenes in raw-meat sausages

86%

Dabrowski W., Czeszejko K., Boguslawska-Was E., Medrala D.

Folia Universitatis Agriculturae Stetinensis. Scientia Alimentaria

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2001

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tom 01

11

Effect of different methods of freezing on weight losses and taste qualities of normal and enriched horsemeat during 6-month cold storage

86%

Kondratowicz J., Bak T.

Roczniki Instytutu Przemysłu Mięsnego i Tłuszczowego

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1998

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tom 35

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nr 1

12

Postharvest calcium salt treatment of fresh jujube fruit and its effects on biochemical characteristics and quality after cold storage

72%

Moradinezhad F., Ghesmati M., Khayyat M.

Journal of Horticultural Research

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2019

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tom 27

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nr 2

13

Efficacy of coupling gamma irradiation with calcium chloride and lemongrass oil in maintaining guava fruit quality and inhibiting fungal growth during cold storage

72%

Hassanein R. A., Salem E. A., Zahran A. A.

Folia Horticulturae

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2018

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tom 30

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nr 1

14

Influence of horse meat storage in cold and frozen states on its chemical content, hydration properties and texture parameters of horse meat

72%

Stanislawczyk R., Rudy M., Gil M., Duma-Kocan P.

Medycyna Weterynaryjna

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2019

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tom 75

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nr 04

The aim of the study was to analyse the influence of cold and frozen storage on the chemical content, hydration properties and texture parameters of horse meat. The material were samples of the longest dorsal muscle (m. longissimus dorsi) obtained from thirty six horse half-carcasses from individual farmers in south-eastern Poland. The horses were about 10-years-old and weighed 500-560 kg before slaughter. One set of samples was subjected to laboratory analyses 24 hours after slaughter. The remaining two sets were subjected to the process of air flow freezing. After freezing, the samples of horse meat were stored for 1 and 3 month periods at a temperature of –22°C. The influence of cold and frozen storage on the content of primary chemical composition was not statistically significant in the analysed raw material. Freezing and frozen storage of horse meat contributed significantly to an increase in acidity, darkening of colour and deterioration in hydration properties of the analysed raw material. The study showed a significant decrease in the values of texture parameters of horse meat (chewiness, resilience, hardness and springiness) which was stored in frozen conditions in comparison with the raw material stored in cold conditions.

15

Relationship between apple bioactive compounds after harvest and their fate in cold stored fruits

72%

Lata B., Trampczynska A.

Acta Scientiarum Polonorum. Hortorum Cultus

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2008

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tom 07

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nr 2

This study was to discover if there is any relationship between antioxidant status after harvest and bioactives fate during apple storage. The clearer link in this issue concerned enzymatic part of antioxidant apparatus, for which the particularly high year effect was noted. Except for anthocyanins, non-enzymatic bioactives end-status was not strictly related to their harvest size. However the content during the first months of storage might be closely connected with antioxidant status measured after harvest. A significantly higher concentration of majority assessed antioxidants was characterized by apple harvested and stored in 2005/2006 season, on the average. Simultaneously many, statistically proved, correlations over storage between the examined antioxidants at that time existed. Total antioxidant power (FRAP assay) significantly increased after the first storage period, probably as a result of fruit acclimatory response to storage conditions, and next decreased. In general, changes of FRAP value reflected fluctuations of individual compounds measured in this study.

16

Production and technical potential of farms united in the selected producer group

72%

Szelag-Sikora A., Cupial M.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2012

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tom 12

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nr 2

17

Field performance, fruit chemical composition and firmness under cold storage and simulated 'shelf-life' conditions of three blue honeysuckle cultigens [Lonicera caerulea]

72%

Ochmian I., Grajkowski J., Skupien K.

Journal of Fruit and Ornamental Plant Research

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2008

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tom 16

83-91

18

Rozklad temperatury w gruncie w otoczeniu zaglebionej chlodni owocow

72%

Nawalany G., Bieda W., Radon J.

Acta Scientiarum Polonorum. Formatio Circumiectus

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2003

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tom 02

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nr 2

117-128

19

A protocol for synthetic seeds from Salvia officinalis L. shoot tips

72%

Grzegorczyk I., Wysokinska H.

Acta Biologica Cracoviensia. Series Botanica

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2011

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tom 53

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nr 1

Shoot tips excised from shoot culture of Salvia officinalis were encapsulated in 2% or 3% (w/v) sodium alginate and exposed to 50 mM calcium chloride for complexation. Immediately or after 6, 12 or 24 weeks of storage at 4°C, the synthetic seeds were cultured for 6 weeks on half-strength MS medium supplemented with indole-3- acetic acid (IAA) (0.1 mg/l) and solidified with 0.7% agar. The frequency of shoot and root emergence from encapsulated shoot tips was affected by the concentrations of sodium alginate and additives in the gel matrix (sucrose, gibberellic acid, MS nutrient medium) as well as duration of storage. The frequency of shoot and root induction of non-stored synthetic seeds was highest with shoot tips encapsulated with 2% sodium alginate containing 1.5% sucrose and 0.5 mg/l gibberellic acid (GA3). Shoot tips maintained their viability and ability to develop shoots even after 24 weeks of storage when they were encapsulated in 3% alginate with 1/3 MS medium, sucrose (1.5%) and GA3 (0.25 mg/l). Root formation tended to decrease with storage time. Overall, 90% of the plantlets derived from stored and non-stored synthetic seeds survived in the greenhouse and grew to phenotypically normal plants. This procedure can enable the use of synthetic seed technology for germplasm conservation of S. officinalis, a plant species of high medical and commercial value.

20

Standardization of a vehicle's power effectiveness on the basis of a indicator of similarity of speed distribution

72%

Burski Z.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2008

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tom 08

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