Wyniki wyszukiwania

1

"Identyfikacja i Ocena Żywności o Gwarantowanej Wysokiej Jakości", Poznań 2014

100%

Danyluk B.

Inżynieria Przetwórstwa Spożywczego

|

2014

|

nr 3

2

Sterowanie procesem pasteryzacji konserw miesnych na podstawie nowego modelu wyznaczania stopni letalnosci

100%

Danyluk B.

Rozprawy Naukowe. Akademia Rolnicza im. Augusta Cieszkowskiego w Poznaniu

|

2007

|

nr 385

1-92

3

Wplyw ogrzewania stopniowego na wybrane cechy jakosciowe konserw miesnych

63%

Danyluk B., Wojciechowski J.

Gospodarka Mięsna

|

1992

|

tom 44

|

nr 09

14-18

4

Bezpieczeństwo zdrowotne mięsa i wyrobów mięsnych

63%

Danyluk B., Pyrcz J.

Gospodarka Mięsna

|

2012

|

tom 64

|

nr 01

5

Mozliwosc zastosowania skrobi ziemniaczanej do obnizenia aktywnosci wody konserw miesnych

63%

Danyluk B., Uchman W.

Roczniki Akademii Rolniczej w Poznaniu. Technologia Żywności

|

1998

|

tom 22

13-18

6

Wplyw monomeru lizozymu na rozwoj bakterii Clostridium tyrobutyricum

63%

Danyluk B., Kijowski J.

Przemysł Spożywczy

|

2001

|

tom 55

|

nr 12

16-19

Lizozym, dzięki swoim właściwościom antybakteryjnym, jest wykorzystywany m.in. w przemyśle spożywczym, w tym w mleczarstwie. Celem pracy było ustalenie aktywności monomeru lizozymu hamującej rozwój bakterii Clostridium tyrobutyricum, powodujących wady serów. Stwierdzono, że lizozym jest skutecznym czynnikiem hamującym rozwój tych bakterii. Taki sam efekt bakteriostatyczny wystąpił po zastosowaniu lizozymu o aktywnościach od 250 do 5000 U/ml zawiesiny bakteryjnej. Jedynie obniżenie aktywności lizozymu do poziomu 100 U/ml nie dało żadnego efektu bakteriostatycznego wobec Clostridium tyrobutyricum. W przypadku monomeru lizozymu o czystości 99% skuteczną i zalecaną aktywnością jest wobec tego aktywność 250 U/ml.

7

Analiza energetyczna stopniowego i tradycyjnego ogrzewania konserw

51%

Wojciechowski J., Danyluk B., Piatkowski R.

Gospodarka Mięsna

|

1994

|

tom 46

|

nr 10

15-17

8

Design of the control system for canned-food sterilization

51%

Ryniecki A., Wawrzyniak J., Danyluk B.

Przemysł Spożywczy

|

2015

|

tom 69

|

nr 08

A properly designed control system for canned-food sterilization is able to achieve the final desired level of bacterial inactivation, irrespective of any disturbances, e.g. in the form of undesired changes of the heating-medium temperature, and with a minimum of over-processing. The feed-forward control system for canned-food sterilization was described in the article.The controller in such a system is able: (a) to anticipate the change of the final cumulative lethality in a situation when the disturbances of the process occurred during heating and (b) to take appropriate corrective actions that can eliminate such disturbances. The heating turn-off decisions in such a controller are based upon the prediction (in every second during heating) of cumulative lethality for the cooling stage. The prediction of the cooling phase is based on a simulation of temperature changes in the coldest point inside a can using the empirical m-th order step-response model.

9

XXXIX Sesja Komitetu Nauk o Żywności PAN “Postęp w wytwarzaniu i ocenie żywności”

51%

Czarnecki Z., Danyluk B., Michniewicz J.

Żywność Nauka Technologia Jakość

|

2009

|

tom 16

|

nr 5

10

Ocena mikrobiologiczna wybranych produktów drobiowych z grupy żywności wygodnej

51%

Danyluk B., Bilska A., Kirklo P.

Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu

|

2015

|

tom 09

|

nr 3

11

Przydatność technologiczna i trwałość mięsa z wadami

51%

Danyluk B., Pospiech E., Iwanowska A.

Gospodarka Mięsna

|

2013

|

tom 65

|

nr 04

12

Microbiological stability of selected beef elements, subjected to technological processes and stored under aerobic and vacuum conditions at 5 degree C

51%

Danyluk B., Bilska A., Kowalski R.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2011

|

tom 10

|

nr 3

Introduction. The longer storage period is required to obtain beef meat of an adequate tendemess. Its microbiological condition is determined by such factors as type of the meat, the packaging method, as well as the applied technological processes. The aim of this paper was to compare the concentration of microorganisms (aerobic bacteria, lactic acid bacteria and bacteria of the family Enterobacteriacea) in the longissimus dorsi muscle (rump cut) and in the semimembranosus dorsi muscle (heel of round), stored at 5°C and in both aerobic and vacuum conditions. The brine containing 1% NaCl or 1% NaCl and 0.3% pentasodium triphosphate E 451 was applied to improve the meat tendemess. Material and methods. The types of beef meat: rump cut (R) and the heel of round (L) were used as the materials in this experiment. The meat was cured either using the brine A, containing 1% NaCl in total weight, or the brine B, containing 1% NaCl and 0.3% pentasodium triphosphate E 451 (including 56% P2O5). The samples were either vacuum packaged (P) or left in open containers (T) and cold stored (5°C) for 1, 3, 7, 10 and 15 days. The total amount of mesophilic aerobic bacteria, the amount of lactic acid bacteria, the amount of bacteria of the family Enterobacleriaceae (including coliform bacteria and E. coli) and pH value were determined after each period of the storage. Results. Comparing to aerobic storage, the vacuum storage confined the growth of microflora in the beef meat, with the biggest effect found in case of aerobic bacteria. The higher concentration of lactic acid bacteria was found in the period up to l0th day of the storage in comparison with the beef stored in aerobic conditions. In the longer period, the differences depend on the type of the muscle and the type of the applied brine. Higher concentration of bacteria of the family Enterobacteriacea in vacuum packed meat was found in the heel of round than in the rump cut. Conclusions. The microbiological contamination of beef stored at 5°C is statistically significantly affected by not only the time of storage, but also the type of the meat elements, as well as the applied technological processes.

13

Preferencje konsumentów w zakresie żywności tradycyjnej i regionalnej

51%

Bilska A., Malant M., Danyluk B., Kowlaski R.

Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu

|

2017

|

tom 11

|

nr 1

14

Jakosc kutrowanych kielbas parzonych produkowanych z udzialem tluszczow roslinnych

51%

Pyrcz J., Kowalski R., Danyluk B.

Medycyna Weterynaryjna

|

2007

|

tom 63

|

nr 01

118-122

The objective of this study was to evaluate the use of fat of plant origin in comminuted hot-dog type sausages. 50% of the animal fat (pork backfat) in the experimental sausages was replaced by rape-seed oil, sunflower oil or margarine. Cooking loss, texture properties (share force), cholesterol and phytosterol content and color reflectance parameters (L*, a*, b*) of cross cuts of sausages were assessed for each sausage variant. A trained sensory panel evaluated sensory attributes. The obtained results indicate that a 50% replacement of animal fat with plant fat resulted in increased production loss for the examined sausages. Undesirable changes of texture and color features are associated with a worsening of sensory attributes of the sausages. While the observed undesirable changes of odor and taste of sausages manufactured with plant fat were only slight, their cross section surface color and consistency were evaluated much lower in comparison to control samples. Results indicated that not the improvement of overall sensory acceptability, but rather the improvement of their nutritional and health properties are the primary technological motivations for partly replacing animal fat by plant fat in the production of hot dog type sausages.

15

An attempt to improve technological usability of meat used as a raw material in the production of restructured pork steaks

51%

Pyrcz J., Kowalski R., Danyluk B.

Annals of Animal Science. Supplement

|

2005

|

nr 2

16

Wplyw wybranych dodatkow niemiesnych na wyrozniki jakosci kielbas typu salami parzone

51%

Kowalski R., Pyrcz J., Danyluk B., Nowak A.

Zeszyty Naukowe. Wyższa Szkoła Suwalsko-Mazurska

|

2001

|

nr 04

12-25

17

Jakość mikrobiologiczna mięsa wołowego RFN i z wadą DFD, poddanego zabiegom fizycznym

51%

Danyluk B., Iwanowska A., Pospiech E., Pyrcz J.

Medycyna Weterynaryjna

|

2012

|

tom 68

|

nr 06

The aim of this study was to determine the influence of electrostimulation and conditioning as well as these two processes combined on the microbiological quality of RFN (normal) and DFD beef. After the physical treatment the longissimus lumborum muscle was isolated, vacuum packed and stored 10, 14, 17 and 21 days at chilled conditions. After consecutive storage periods the occurrence of coli forms, total number of aerobic mesophilic aerobic bacteria and pH value was determined (according to Polish Standards). The obtained results were statistically analyzed, using the Tukey test. It was demonstrated that the types of physical process have an effect on the microbiological quality of meat. In RFN and DFD meat coli group bacteria developed the fastest after electrostimulation. During longer storage in chilled conditions the number of mesophilic aerobic bacteria in RFN meat was higher after the electrostimulation process, both individually and combined with conditioning. Such dependence was not shown in the case of DFD meat. An influence of the physical type process on pH value of RFN and DFD meat during storage was not demonstrated.

18

Wplyw obrobki cieplnej na zmiany jakosci kutrowanych kielbas parzonych

51%

Pyrcz J., Kowalski R., Danyluk B.

Medycyna Weterynaryjna

|

2007

|

tom 63

|

nr 04

475-480

The aim of the study was to determine the effect of heating rate on biophysico-chemical changes in the quality of scalded chopped sausages produced in casings with varying permeability. In the production of the experimental sausages natural casings (chitterlings) and artificial impermeable casings (polyamide - polyethylene) were used. Thermal processing of sausages was conducted under the following conditions: traditional pasteurization (70°C) for sausages in natural casings and artificial impermeable casings, and deep pasteurization (90°C) and mild sterilization (110°C) for sausages in artificial casings only. The quality of experimental sausages was assessed on the basis of the volume of cooking loss, as well as jelly and fat drip, texture parameters (shear force), physical parameters of color (L*, a*, b*), peroxide and acid values and the content of thiamine (vitamin B₁). Results of the study showed that the adopted factors of technological variation differentiate changes in the analyzed quality features. Among the main factors of technological variability, i.e. different temperature of sausage heating, the process of sterilization in particular has both an advantageous and undesirable effect on the quality of the final product. The justification for the technological application of casings with different permeability and differentiated heating rates of sausage is related primarily toward the extension of their shelf life.

19

Wplyw rodzaju oslonki i stopnia dogrzania na obraz mikrobiologiczny i zmiany sensoryczne kutrowanej kielbasy parzonej

51%

Pyrcz J., Danyluk B., Kowalski R.

Medycyna Weterynaryjna

|

2007

|

tom 63

|

nr 06

742-745

The aim of the study was to determine the effect of heating rate on biophysico-chemical changes in the quality of scalded chopped sausages produced in casings with varying permeability. In the production of experimental sausages natural casings (chitterlings) and artificial impermeable casings (polyamide - polyethylene) were used. Thermal processing of sausages was conducted under the following conditions: traditional pasteurization (70°C) for sausages in natural casings and artificial impermeable casings, and deep pasteurization (90°C) and mild sterilization (110°C) for sausages in artificial casings only. The quality of experimental sausages was assessed on the basis of the number of aerobic mesophile bacteria, anaerobic survival bacteria and sensory evaluation. The results of the study showed that the adopted factors of technological variation (casing type and kind of thermal process) differentiate changes in analyzed organoleptic qualities and microbial attributes. Modification of thermal process (use of a higher temperature) significantly extends the shelf life of experimental sausages.

20

Chosen quality parameters of pork sausage produced without curing mixture

51%

Kostecki A., Bilska A., Danyluk B.

Acta Scientiarum Polonorum. Technologia Alimentaria

|

2015

|

tom 14

|

nr 3

Background. The aim of this study was to determine the influence of the dried celeriac juice addition, as a nitrogenous compounds sources, on the quality of the experimental pork sausage. Material and methods. In the sausages with vegetable preparation addition and in traditionally cured sausages amount of the sodium nitrate (III) and sodium nitrate (V) was determined (in the batter and 24 h after production). Moreover the total number of aerobic bacteria, number of coli forms, anaerobic survived bacteria, coagulase positive staphylococci, Listeria monocytogenes and occurrence of Salmonella in 25 g (according to Polish Standards) was determined during sausages storing (after 2, 14 and 21 days). Also sensory evaluation was carried out (after 2 and 14 days). After 2, 7, 14 and 21 days the amount of drip loss in the package was determined. Result. In the experimental sausage produced with the addition of vegetable preparation (EO), the content was 2.2 times higher of sodium nitrate (V) while sodium nitrate (III) three times lower, compared to traditionally cured sausages (K). In the EO sausages faster aerobic microorganisms proliferation was observed. However, in these products, in comparison to the control group (K), no higher contamination with coliform bacteria, anaerobic sporulating bacteria, coagulase positive Staphylococci, Listeria monocytogenes or Salmonella was found. The sensory evaluation (colour in cross-section, flavour, taste, consistency) showed no statistically significant difference between the experimental sausages. Conclusions. In the sausages produced with dried celeriac juice addition there was above twice more sodium nitrate (V) and threefold less sodium nitrate (III) in comparison to traditionally cured sausages and faster growth of aerobic bacteria was demonstrated. Sensory quality of‘cold’ and ‘hot’ sausages without curing salt was worse, but the score number was never lower than 4,1, so the sausages were accepted. In the vacuum packaged sausages produced with the addition of vegetable preparation higher, about 0.3-0.4 percent score, drip loss was found.

Ograniczanie wyników

"Identyfikacja i Ocena Żywności o Gwarantowanej Wysokiej Jakości", Poznań 2014

Sterowanie procesem pasteryzacji konserw miesnych na podstawie nowego modelu wyznaczania stopni letalnosci

Wplyw ogrzewania stopniowego na wybrane cechy jakosciowe konserw miesnych

Bezpieczeństwo zdrowotne mięsa i wyrobów mięsnych

Mozliwosc zastosowania skrobi ziemniaczanej do obnizenia aktywnosci wody konserw miesnych

Wplyw monomeru lizozymu na rozwoj bakterii Clostridium tyrobutyricum

Analiza energetyczna stopniowego i tradycyjnego ogrzewania konserw

Design of the control system for canned-food sterilization

XXXIX Sesja Komitetu Nauk o Żywności PAN “Postęp w wytwarzaniu i ocenie żywności”

Ocena mikrobiologiczna wybranych produktów drobiowych z grupy żywności wygodnej

Przydatność technologiczna i trwałość mięsa z wadami

Microbiological stability of selected beef elements, subjected to technological processes and stored under aerobic and vacuum conditions at 5 degree C

Preferencje konsumentów w zakresie żywności tradycyjnej i regionalnej

Jakosc kutrowanych kielbas parzonych produkowanych z udzialem tluszczow roslinnych

An attempt to improve technological usability of meat used as a raw material in the production of restructured pork steaks

Wplyw wybranych dodatkow niemiesnych na wyrozniki jakosci kielbas typu salami parzone

Jakość mikrobiologiczna mięsa wołowego RFN i z wadą DFD, poddanego zabiegom fizycznym

Wplyw obrobki cieplnej na zmiany jakosci kutrowanych kielbas parzonych

Wplyw rodzaju oslonki i stopnia dogrzania na obraz mikrobiologiczny i zmiany sensoryczne kutrowanej kielbasy parzonej

Chosen quality parameters of pork sausage produced without curing mixture