Wyniki wyszukiwania - AGRO

1

The effect of extrusion cooking and storage time on the stability of vitamin C

100%

Adamski K., Kruczynska H.

Annals of Animal Science. Supplement

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2003

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nr 2

2

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The occurrence of spermatozoa with acrosome reaction in semen of boars depending on staining method and storage duration

86%

Wysokinska A., Chlopik A.

Acta Scientiarum Polonorum. Zootechnica

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2019

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tom 18

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nr 4

3

Effect of own-construction device for electrical stimulation and storage time on tenderness of bullocks meat

86%

Zywica R., Banach J. K.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 2

233-237

As a result of analyses of the effect of high voltage electrical stimulation (voltage of 330 V, frequency of 17 Hz, duration of 120 s) carried out ca. 40 min after slaughter on tenderness of bullocks (n=8) meat, lower values of the maximum shear force were obtained for the stimulated muscles (except for semimembranosus muscle stored for 144 h) as compared to its values noted for control muscles over the entire storage period. In addition, values of the maximum shear forces of stimulated, fresh m. longissimus dorsi and m. semimembranosus were alike and reached ca. 44 N. Results of analyses into the effect of storage time (144 h) on meat tenderness demonstrated that differences between the values of the maximum shear forces of the stimulated and control m. semimembranosus were decreasing along with time, whereas differences between the values of shear forces of m. longissimus dorsi (stimulated and control) were remaining at a constant level (ca. 30 N). The results obtained demonstrated that high voltage electrical stimulation, by means of an own-construction device, improves tenderness of the muscles examined.

4

Effect of probiotic and storage time of thiamine and riboflavin content in the milk drinks fermented by Lactobacillus casei KNE-1

86%

Drywien M., Frackiewicz J., Gornicka M., Gadek J., Jalosinska M.

Roczniki Państwowego Zakładu Higieny

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2015

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tom 66

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nr 4

Background. Fermented milk drinks are unique products due to content of Lactobacillus and Bifidobacterium that are recognized as probiotics. They are a natural component of the colon microbiota as well as commonly used probiotics in functional food. Objectives. The effects of the storage time and prebiotic type (inuline or oligofructose) were studied in banana-milk drink after fermentation by Lactobacillus casei KNE-1 on the thiamine and riboflavin concentrations. Material and methods. The material for the study was fermented fruit milk drinks: banana-milk prepared in laboratory conditions and fruit milk drinks purchased in a local shop, as a comparative material. The thiamine was determined by thiochrome method and the riboflavin was determined by fluorometric method. Results. The storage time after the end of the fermentation process did not increase the content of thiamine and riboflavin in fermented banana-milk drink more than the output level. The addition of oligofructose significantly affected the synthesis of thiamine by Lactobacillus casei KNE-1 irrespectively of the storage time. The storage time but not the type of prebiotic affected the riboflavin concentration. Taking into account the highest content of both vitamins, the banana-milk drink fermented by Lactobacillus casei KNE-1 should be consumed immediately or 24 days after fermentation. Conclusions. This information could be used by manufacturers for the planning of technological process. The content of thiamine and riboflavin in the fermented milk drinks is the result of the type of prebiotic, the individual bacterial strain properties as well as the storage time. These factors should be investigated to optimize the content of B vitamins in fermented milk drinks in the future.

5

Effect of storage time on the quality of Japanese quail eggs (Coturnix coturnix japonica)

86%

Adamski M., Kuzniacka J., Kowalska E., Kucharska-Gaca J., Banaszak M., Biegniewska M.

Polish Journal of Natural Sciences

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2017

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tom 32

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nr 1

Along with the storage time, in the egg content there occur changes based of which their quality and condition of egg freshness may be determined. The aim of the study was determination of the effect of 7-week storage period at a temperature of 4°C on the quality of Japanese quail eggs. The eggs were analyzed at one-week intervals to determine their morphological composition. No statistically significant differences were observed between particular dates of evaluation within the range of the egg weight and its proportional loss, which in the 7th week was 2.78%. No statistically significant differences were observed in the weight of yolk and albumen in total. The amount of albumen did not change, while the Haugh units ranged from 91.4 in the 1st week to 87.2 in the 7th week of storage. These results show that quail eggs are characterized by a long period of retaining freshness.

6

Effect of conditions and time of storage on technological quality changes of parsley leaves

86%

Lisiewska Z., Kmiecik W., Budnik A.

Folia Horticulturae

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1997

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tom 09

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nr 2

7

Effects of citric acid level, raw meat material composition and storage time on properties of sausage imitating salami - short report

86%

Tyburcy A., Lawecka A., Grochalska D.

Polish Journal of Food and Nutrition Sciences

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2001

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tom 10

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nr 3

The aim of the study was to determine the effects of raw meat material composition, citric acid level (0.1 or 0.15%) and storage time at 10°C (2 or 6 days) on properties of sausage imitating salami. As modification of meat raw material composition, part of the binding component - unfrozen 2nd class beef (lean, with high connective tissue content) was replaced by frozen 3rd class pork (also lean, with high connective tissue content). The amount of 2nd class beef in the formula was 30 or 10%. Modification of technological process applied in the experiment brought no advantages. The diminished amount of binding component and/or increased citric acid addition did not accelerate drying of the sausage during storage at 1()°C. The changes in the formula were detrimental to quality characteristics of the product. Storage at 10°C slightly improved texture (bind) of the sausage (as a result of drying). It did not cause significant changes in other sensory scores and pH.

8

The influence of storage time upon the real thickness of the histological brain sections

86%

Dziewiatkowski J., Spodnik J. H., Wojcik S., Spodnik E., Morys J.

Folia Histochemica et Cytobiologica

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2002

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tom 40

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nr 2

9

Horizontal pressure on the wall of a model silo in relation to the moisture content of oats

72%

Kusinska E.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2006

|

tom 06A

10

Storage time and eggshell colour of pheasant eggs vs. the number of blastodermal cells and hatchability results

72%

Kozuszek R., Kontecka H., Nowaczewski S., Rosinski A.

Folia Biologica

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2009

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tom 57

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nr 3-4

121-130

11

Influence of moisture content on selected physical properties of rape seeds and the processes of cleaning and separation

72%

Panasiewicz M., Nadulski R., Zawislak K., Mazur J., Sobczak P.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2012

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tom 12

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nr 1

12

An influence of quarantine conditions on elasticity modulus in apples stored in ULO and regular store

72%

Guz T.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2009

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tom 09

13

Investigation on VOC emissions from pine plywood

72%

Jozwiak M., Czajka M.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

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2013

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tom 83

14

Application of modified atmosphere packaging to extend shelf-life of minimally processed spinach

72%

Bieganska-Marecik R., Radziejewska-Kubzdela E., Czapski J.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 4[A]

13-17

The study assessed the effect of modified atmosphere packaging with varied contents of oxygen and carbon dioxide on sensory and microbiological quality, physicochemical properties and physiological activity of minimally processed spinach. The following variants of modified atmosphere composition were applied: (% O2/% CO2/% N2) 10/10/80; 20/5/75; 20/25/55, as well as air atmosphere. On the basis of experiments it was found that modified atmosphere packaging of spinach made it possible to obtain a product maintaining good sensory quality for 6 days. Prolonged storage resulted in unacceptable changes in sensory attributes. The application of atmosphere with the composition of 10% O2/10% CO2/80% N2 had the most advantageous effect on the sensory quality of minimally processed spinach. The level of microbial contamination of fresh spinach was slight (104 CFU/g). Counts of mesophilic and psychrophilic bacteria were higher in the raw material than in minimally processed samples; however, the counts of microorganisms in most samples increased during 12-day storage, irrespective of the modified atmosphere variant applied in packaging. In all spinach samples, irrespective of the initial composition of atmosphere, oxygen content dropped rapidly; in most samples after 6-day storage anaerobic conditions were generated, which indicates too low permeability of the applied packaging material.

15

Siła pędna drożdży piekarnianych suszonych w zależności od czasu i warunków przechowywania

72%

Jasinska M. C.

Roczniki Państwowego Zakładu Higieny

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1956

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tom 07

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nr 3

16

Effect of chill storage time on proteolysis and lipid oxidation in vacuum-packed muscles from duck

72%

Przysiezna E.

Polish Journal of Food and Nutrition Sciences

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2007

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tom 57

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nr 4

457-463

Proteolysis and lipid oxidation in the vacuum-packed leg and breast muscles from Mullard drakes stored at 1°C were studied. As proteolysis indicators there were determined proteolytic activity, contents of amino nitrogen and free amino acids (FAA), and TBARS values as indicators of oxidative changes. Changes were also determined in the proteolytic activity, TBARS values and contents of: amino nitrogen and FAA. As a result, 18 FAA were found in breast muscles and 19 in leg and their total contents after 1 day of storage were 184.39 mg/100 g tissue, and 233.33 mg/100 g tissue (respectively). In the case of breast muscles a significant increase in the content of detected FAA (except Pro) was noted after 13 days of storage and in the leg muscles (except Asp) after 5 days of storage. It was established that the proteolytic activity decreased (ca. 38%) in breast after 18 days and in leg (ca. 30%) after 5 days of storage. The content of amino nitrogen significantly increased in breast muscles after 18 days and in leg muscles after 5 days of storage. During storage, TBARS values were observed to increase continuously in breast muscles, whereas in legs they first increased after 5 days and then were observed to decrease.

17

Differences in the relationship between bacterial count decay and storage time in Antarctic freshwater samples

72%

Allende L.

Polish Polar Research

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2006

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tom 27

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nr 1

63-69

The mathematical model that described the relationship between cell-count decay and storage time in fixed bacterioplankton samples from three Antarctic lakes of differing trophic status was determined after a one-year experiment. Bacterial density was estimated by epifluorescence microscopy. Cell count data fitted a negative exponential model in all three cases (p < 0.00001). However, the slopes of their curves were significantly different (p < 0.01), as well as the percentage of bacterial loss after a period of two months. This fact might be related to the limnological characteristics of the water bodies, though the individual genetic variability of their bacterioplankton should not be left aside. Original bacterial numbers in the samples could also be a reason of the differences observed in the pattern of decay in cell counts. Thus, applying a general decay function to any sample and assuming the idea that freshwater bacterioplankton samples can be stored for a two month-period before the bacterial counts decay, can lead to an erroneous estimation of bacterial numbers with direct consequences in ecological investigations.

18

Variation in egg quality traits depending on storage conditions

72%

Adamski M., Kuzniacka J., Czarnecki R., Kucharska-Gaca J., Kowalska E.

Polish Journal of Natural Sciences

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2017

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tom 32

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nr 1

The aim of the study was determination of changes in quality traits of eggs depending on storage conditions. The study material were 360 table eggs laid by 52 weeks of age laying hens, Tetra SL, being in their peak of egg production. The eggs were stored at a temperature of 4 and 23°C. Evaluation of egg quality was carried out on the 1st, 7th, 14th, 21st, and 28th day, analyzing 40 eggs from each group. It was found that storage conditions had a significant effect on the loss of egg weight and thick albumen as well as on an increase in its pH value. Temperature of 23°C had a greater effect on the dynamics of these changes, while eggs stored at a temperature of 4°C even after 28-day storage were characterized by a good quality and freshness. Long-term storage had no significant effect on the shell weight, its thickness and elastic deformation and resistance to crushing

19

Biodegradation of TPS mouldings enriched with natural fillers

72%

Oniszczuk T., Wojtowicz A., Mitrus M., Moscicki L., Combrzynski M., Rejak A., Gladyszewska B.

Teka Komisji Motoryzacji i Energetyki Rolnictwa

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2012

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tom 12

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nr 2

20

The influence of storage time and drying temperature on sterols content in seeds of rapeseed

72%

Rudzinska M., Jelen H., Nogala-Kalucka M., Gawrysiak-Witulska M.

Rośliny Oleiste - Oilseed Crops

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2006

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tom 27

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nr 2

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