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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Effect of packaging method, storage time and conditions on the chicken thighs quality

100%
Chmiel M., Slowinski M.
Zeszyty Problemowe Postępów Nauk Rolniczych
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2020
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tom 601
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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The effect of fat substitution with fiber preparations on selected quality characteristics of baked poultry pates

100%
Zwolan A., Tyburcy A., Cegielka A., Pietrzak D.
Zeszyty Problemowe Postępów Nauk Rolniczych
|
2017
|
tom 590
The aim of this study was to determine the effect of fat substitution with various fiber preparations on selected quality characteristics of baked poultry pâtés. Five variants of pâtés were produced: a control variant and four experimental variants, in which 33% or 66% of poultry fat was replaced by hydrated (in a ratio of 1:5) inulin or potato fiber. In ready products, cooking loss was determined, basic chemical composition was analyzed, color and texture parameters were measured, and sensory evaluation was performed. The substitution of fat with hydrated inulin and potato fiber in the recipe composition of pâté made it possible to produce pâtés with reduced fat content − on average by 20–34%. These pâtés were characterized by lower cooking loss, which is advantageous from both a technological and an economical point of view. In the sensory evaluation, pâtés containing added fiber scored comparable to the control variant, also for color, despite significant differences in instrumental measurements.
3
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Quality characteristics and content of mineral compounds in fruit of some cultivars of sweet pepper [Capsicum annuum L.]

100%
Jadczak D., Grzeszczuk M., Kosecka D.
Journal of Elementology
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2010
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tom 15
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nr 3
509-515
The study was carried out in 2005–2007. The aim of the experiment was to estimate the quality and mineral compound content in sweet pepper fruits. The experimental material consisted of seven F1 hybrids grown in the open field: ISI 56511 F1, ISI 56503 F1, Axel F1, Akron F1, Roei F1, Elfo F1 and Polonez F1 (control cultivar). The fruits were harvested many times. They were collected when green and fully grown. After the harvest, the fruit quality including its mean weight, length, diameter, pericarp weight and pericarp thickness, was evaluated. In 2006-2007, the content of macro– and microelements, such as nitrogen, phosphorus, potassium, sodium, calcium, magnesium, iron, zinc and nitrates was determined in the dry weight of the yield. The results were statistically evaluated by the analysis of variance. Significance of the differences was tested by Tukey’s test at p = 0.05. The biometrical traits of fruits were characteristic for each cultivar. The highest content of dry weight was found for cultivar ISI 56511 F1 (11.2% higher than the mean amount determined for all of the cultivars and 39.8% higher than the lowest dry matter content assessed in fruits of cultivar Roei F1). The sweet pepper cultivars tested in the experiment differed significantly in the content of macro- and microelements. The highest content of nitrogen was determined in fruits of cultivar Polonez F1. Fruits produced by cultivars Elfo F1, ISI 56503 F1 and Roei F1 in comparison with the other cultivars were characterized by a significantly higher content of iron. The highest content of nitrates was assessed in cultivar ISI 56503 F1 fruit.
4
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Comparison of meat quality characteristics between commercial pigs and snails

100%
Zymantiene J., Jukna V., Jukna C., Zelvyte R., Oberauskas V.
Polish Journal of Food and Nutrition Sciences
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2008
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tom 58
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nr 1
Nowadays traditional pork is still remaining the most popular meat in many European countries. In contrast, presently there is a growing interest in the production and marketing of non traditional snail meat. The aim of the present study was to compare the quality characteristics of pork and snails’ meat, to determine an impact of animal species on meat quality and to analyse the correlation coefficients of some parameters of meat quality. The meat quality characteristics, as chemical composition and some physical properties, were evaluated after deep-freezing. It was determined that snail meat contained by 11.50% higher amount of water, by 14.60% higher amount of mineral substances and by 77.04% higher amount of amino acid hydroxyproline, but by 77.38% less fat, by 37.94% less protein and by 43.28% tryptophan if to compare to the pork meat. Besides, pH in snail meat tended to be alkaline while in pork meat – acid. Moreover, snail meat was darker, pale red and its yellowness was more intensive than that of the pork meat. The correlation between fat and protein in pork and snail meat, pH with tryptophan and hydroxyproline was negative, whereas pH with fat, and dry matter with ash – positive. However, in pork meat tryptophan and hydroxyproline correlated negatively, while in snail meat – positively. Meat chemical composition and physical properties were effected by animal species.
5

The suitability of apples for processing. I. Quality of fresh fruit of selected cultivars and their suitability for cider production

80%
Plocharski W., Lenartowicz W., Zbroszczyk J., Kruczynska D.
Fruit Science Reports
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1990
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tom 17
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nr 1
6

Wplyw zroznicowanego nawozenia azotem i nawozami wieloskladnikowymi na plon i jakosc surowca kukurydzy cukrowej

80%
Waligora H., Kruczek A.
Acta Scientiarum Polonorum. Agricultura
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2003
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tom 02
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nr 1
57-65
7

The effect of application of chosen Lactobacilli strains as starter cultures on rye bread quality

80%
Ostasiewicz A., Ceglinska A., Bartochowska K.
Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
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2011
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tom 14
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nr 4
8
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Effects of cane-girdling and cluster and berry thinning on berry organic acids of four Vitis vinifera L. table grape cultivars

80%
Keskin N., Isci B., Gokbayrak Z.
Acta Scientiarum Polonorum. Hortorum Cultus
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2013
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tom 12
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nr 6
The response of berry organic acids of four organically grown table grape cultivars to cane-girdling and cluster-berry thinning treatments were evaluated over two growing seasons. In addition pH, titratable acidity, soluble solids content and maturity index were also determined. Statistical analyses showed that individual organic acid content of the four grape cultivars were significantly affected by the treatments. Tartaric and malic acids of ‘Red Globe’ were mostly influenced by the cluster-berry thinning treatment. ‘Alphonse Lavalleé’ accumulated the highest tartaric acid and malic acid in both the girdled/thinned and the cluster-berry thinned vines, respectively. The control and girdled ‘Trakya Ilkeren’ vines had the most tartaric acid. Control vines also contained high malic acid amount. ‘Buca Razakısı’, on the other hand, had the most prominent tartaric and malic acid levels in the girdled/thinned and thinned vines, respectively. Quality parameters also showed significant differences among the cultivars in response to the treatments.
9
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Quality potential of some new pear cultivars – how to obtain fruit of the best sensory characteristics?

80%
Konopacka D., Rutkowski K. P., Kruczynska D. E., Skorupinska A., Plocharski W.
Journal of Horticultural Research
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2014
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tom 22
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nr 2
10

The relation between some quality characteristics of apples and the yield in canned apple production

51%
Banaszczyk J., Plocharski W.
Journal of Fruit and Ornamental Plant Research
|
1993
|
tom 01
|
nr 1
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