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Search results for: RAW MEAT PRODUCT, HIGH PRESSURE, TBARS, SHELF-LIFE, DENATURATION OF PROTEINS
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The influence of moderate pressure and subzero temperature on the shelf life of minced cod, salmon, pork and beef meat
PublicationThe effect of moderate pressure at subzero temperature on natural microflora of minced cod, salmony, pork and beef meat was studied. Pressure of 193 MPa at –20 °C caused reduction of total bacterial count in pork and beef meat by 1.1 and 0.6 log cycles, respectively, and by about 1.5 log cycles in fish meat. Under these conditions the psychrophilic and psychrotophic bacteria were below the detection limit (<10CFU/g of sample) in...
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Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages
PublicationThe aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). It was shown that storage at moderate pressures (up to 111 MPa) led to a reduction in microbial populations. After 21 days of storage under these conditions, no microorganisms were detected in the samples. Additionally, the...
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The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal’s (pork and beef) meat
PublicationOne of the possibilities of using high pressure technique in inactivation of microorganism is conducting this process at subzero temperature. However, for its practical application in meat preservation the appropriate properties of meat should be kept. Therefore, the aim of this work was to examine the effect of pressure at subzero temperature (without freezing of water) on proteins and texture of mammal’s and cold-adapted fish...
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Rapid Evaluation of Poultry Meat Shelf Life Using PTR-MS
PublicationThe use of proton transfer reaction mass spectrometry (PTR-MS) for freshness classification of chicken and turkey meat samples was investigated. A number of volatile organic compounds (VOCs) were selected based on the correlation (> 95%) of their concentration during storage at 4 °C over a period of 5 days with the results of the microbial analysis. In order to verify if the selected compounds are not sample-specific, a number...
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The effect of high pressure on formation of volatile amines in minced meat of cod (Gadus morhua)
PublicationThe effects of high pressure at subzero temperature (193 MPa, at −20 °C) on inactivation of natural microflora of cod meat and degradation of trimethylamine oxide (TMAO) to trimethylamine (TMA) during refrigerated storage and to dimethylamine (DMA) and formaldehyde (FA) during frozen storage were investigated. The content of TMA, DMA and FA in cod meat did not change immediately after pressure treatment. During 40 days of frozen...
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The effect of high pressure and subzero temperature on gelation of washed cod and salmon meat
PublicationThe objective of the present work is to examine the infl uence of pressure up to 193 MPa at subzero temperature (without freezing of water) on myofi brillar proteins of salmon and cod meat and on the properties of gels obtained from washed mince of these fi sh. The solubility of proteins from myofi brils of cod and salmon meat suspended in 100 mM KCl solution increased aft er treating the samples with pressure above 60 MPa. The...
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Changes in enzymatic activity of fish and slaughter animals meat after high pressure treatment at subzero temperatures
PublicationThe aim of this study was to determine changes in the activity of proteolytic enzymes and transglutaminase of fish and mammal meat after pressurization at subzero temperatures. The activity was measured at the optimal pHs determined for enzymes from particular types of tested meat. It was found that increasing the pressure in the range of 60–193 MPa, did not change significantly the activity of acidic proteases of cod flesh, while...
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Poultry meat freshness assessment based on the biogenic amines index
PublicationIn order to safeguard the well-being of the consumers, it is important to accurately determine the shelf life of poultry and poultry-based products. In this work, it was evaluated whether the measurement of the concentration of cadaverine, putrescine, histamine and tyramine can be used to assess the shelf-life of poultry meat stored in the different types of the containers. Based on the results it can be concluded that the collective...
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Smoking: Traditional
PublicationSmoking, drying, and salting belong to the oldest methods of food preservation. Meat hung by the fire was preserved by a combination of drying and smoking. Often the raw material was first pickled in brine. In different regions of the world various procedures have been developed, best suited for treating meats and fish for specific purposes. Smoking extended the shelf life and imparted very desirable, new sensory properties to...
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Mikrofiltrowany koncentrat soku brzozowego jako innowacyjny, trwały środek spożywczy o wysokiej wartości odżywczej
PublicationIntroduction. The forest environment becomes an increasingly popular place of obtaining raw materials, and one of the most promising product is birch sap. The market for bottled birch sap in Poland is monotonous, relying exclusively on pasteurized, acidified and sweetened drinks. A chance to change this situation is to develop a birch sap concentrate obtained by reverse osmosis. It has a sweet taste desired by consumers and particularly...
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Bodybuilders and high-level meat consumers’ behavior towards rabbit, beef, chicken, turkey, and lamb meat: A comparative review
PublicationIn bodybuilders’ diets, protein plays a crucial role in supporting muscle growth and repairing damaged muscle tissue. These individuals meet their protein needs by combining dietary sources with supplements. Animal-based proteins are often preferred over plant-based proteins because they are believed to better support muscle protein synthesis. This review explores the meat consumption patterns of bodybuilders and high-level meat...
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Poultry meat freshness evaluation using electronic nose technology and ultra-fast gas chromatography
PublicationTo ensure that chicken meat products are safe to consume, it is important to be able to reliably determine its shelf-life. To assess the applicability of ultra-fast gas chromatography and electronic nose technology in evaluation of poultry, an analysis of the headspace of ground chicken meat samples refrigerated over a period of 7 days was performed. Chemometric techniques were used to mine additional information from a multiparametric...
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MRM–MS of marker peptides and their abundance as a tool for authentication of meat species and meat cuts in single-cut meat products
PublicationThe abundance of protein markers in different types of meat cuts was explored in the context of authentication of raw meat (pork, beef and chicken) and processed meat products. Peptides originating from myoglobin (Mb) and myosin (My) were analyzed using multiple reaction monitoring mass spectrometry (MRM–MS). Analytical protocol was optimized for good repeatability (CV < 10%) and high sensitivity. The MS signal intensity of Mb...
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Direct determination of cadaverine in the volatile fraction of aerobically stored chicken breast samples
PublicationTo supplement the currently used methods for poultry meat shelf life assessment, it might be necessary to develop a technique for rapid headspace analysis of volatiles with no prior sample preparation step. Biogenic amines, in particular cadaverine, are considered meat spoilage indicators. Described in this article are the results of a preliminary investigation of the applicability of proton transfer reaction mass spectrometry...
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Electronic noses: Powerful tools in meat quality assessment
PublicationMain factors that are considered by consumers when choosing meat products are colour and aroma, of which the latter is a more reliable indicator of quality. However, a simple sensory evaluation of hedonistic qualities is often not sufficient to determine whether protein is past its shelf life, and consumption of spoiled meat can lead to serious health hazards. Some volatile compounds can be used as spoilage indicators, and so a...
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Principles of smoking
PublicationTreatment of a large variety of foods with wood smoke has been practiced for centuries—predominantlymeats, poultry, and fish, but also scallops, cheeses, prunes, paprika, and themalt used to produce whiskey and some sorts of beer.The process usually includes salting and partial drying; it may also be coupled with heating. The aim is to increase the shelf life of the products, prevent food poisoning, and add a desirable smoky flavor....
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The effect of high pressure and sub-zero temperature on total antioxidant capacity and the content of vitamin C, fatty acids and secondary products of lipid oxidation in human milk
PublicationThe objective of this study was to compare of the effects of high pressure of 193 MPa at - 20°C and Low Temperature Long Time pasteurization (LTLT or holder pasteurization, 62,5°C; 30 min) on the content and composition of fatty acids (FAs), concentrations of secondary products of lipid oxidation (TBARS), the total antioxidant capacity (TAC), total vitamin C and ascorbic acid (AsA) content in human milk. It was shown that no significant...
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Detection of Toxoplasma gondii in meat - available techniques
PublicationToxoplasma gondii, which belongs to the phylum Apicomplexa, is an absolute intercellular parasite that infects a wide range of hosts, including warm-blooded animals and humans. An infection with this parasite causes toxoplasmosis, which in most cases remains latent. However, this disease is a major threat to immunocompromised people and pregnant women. In extreme cases, it can damage nervous system or case fatal abortion. Infected...
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Seminarium Centrum Materiałów Przyszłości
EventsCentrum Materiałów Przyszłości zaprasza wszystkich zainteresowanych tematyką badań materiałowych na pierwsze seminarium w dniu 14 lipca.
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Effect of long-term cold storage on physicochemical attributes and bioactive components of kiwi fruit cultivars
PublicationVarious kiwi fruit cultivars, bred in Korea, were kept in cold storage for 8–24 weeks for possible increase of their quality. Firmness significantly decreased at initial time in all cultivars.The rate of softeningwas the slowest in “Hayward”, followed by “Hort16A”, “Haenam”, “Daheung”, “Bidan”, “Hwamei”, and “SKK 12”. Sensory value increased with decreasing of firmness. Soluble solids content increased with storage time while acidity gradually...
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Elgold intermediate: raw texts
Open Research DataThe dataset contains raw texts scrapped from various internet sources which were used for creating the Elgold dataset.
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The effect of processing on the safety and nutritional value
PublicationAgricultural crops as well as animal food raw materials are usually somehow processed before being used by humans. Processing should make them more useful, increase their safety and nutritional value, extend the shelf life, and modify the sensory properties. However, changes and interactions of various compounds in the conditions of processing may generate products toxic or otherwise unsafe for the human organism. The food industry...
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Detection of Toxoplasma gondii Infection in Small Ruminants: Old Problems, and Current Solutions
PublicationToxoplasmosis is a parasitic zoonosis of veterinary importance, with implications for public health. Toxoplasma gondii infection causes abortion or congenital disease in small ruminants. Moreover, the consumption of infected meat, cured meat products, or unpasteurized milk and dairy products can facilitate zoonotic transmission. Serological studies conducted in various European countries have shown the high seroprevalence of specific...
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Machine learning approach to packaging compatibility testing in the new product development process
PublicationThe paper compares the effectiveness of selected machine learning methods as modelling tools supporting the selection of a packaging type in new product development process. The main goal of the developed model is to reduce the risk of failure in compatibility tests which are preformed to ensure safety, durability, and efficacy of the finished product for the entire period of its shelf life and consumer use. This kind of testing...
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The effect of lyophilization on selected biologically active components (vitamin c, catalase, lysozyme), total antioxidant capacity and lipid oxidation in human milk
PublicationHuman milk is rich in polyunsaturated fatty acids, as well as lysozyme, vitamin C and other bioactive compounds. The effect of lyophilization on the content of antioxidants (vitamin C and catalase CAT), bactericidal compounds (lysozyme), total antioxidant capacity (TAC) and lipid peroxidation in human milk was investigated in this study. Samples of mature human milk were collected from five healthy women who gave birth on the scheduled...
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The microbial and sensory quality of mackerel hot smoked in mild conditions
PublicationThe quality indices of Atlantic mackerel, hot smoked at core temperature not exceeding 60°C, containing 14–27 g salt and 580–670 g water per kg meat, was determined just after smoking and during storage. The aerobic plate count after smoking, chilling and packing in cardboard boxes was 0–12 cfu/25 cm2of the skin of the smoked fish and 10–240 cfu/g of flesh. It was 1.9 log cycle lower than that in the frozen raw material. At 2°C,...
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Portable Electronic Nose Based on Electrochemical Sensors for Food Quality Assessment
PublicationThe steady increase in global consumption puts a strain on agriculture and might lead to a decrease in food quality. Currently used techniques of food analysis are often labour-intensive and time-consuming and require extensive sample preparation. For that reason, there is a demand for novel methods that could be used for rapid food quality assessment. A technique based on the use of an array of chemical sensors for holistic analysis...
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The Toolbox of Methods for Multidirectional Characterization of Dietary Nucleic Acids; Verification for Raw and Processed Food Products
PublicationCurrently, the nutritional value of food is associated mainly with components such as proteins, carbohydrates, and lipids. However, another important macromolecules present in many foods are dietary nucleic acids (dietNA), i.e., DNA as well as both coding and non-coding RNAs. In the context of food chemistry and nutrition, dietNA are nowadays vastly neglected. In consequence, there are no dedicated methodologies to characterize...
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Monitoring of lysozyme thermal denaturation by volumetric measurements and nanoDSF technique in the presence of N-butylurea
PublicationThe results of thermal studies of denaturation of hen egg white lysozyme (HEWL) in water and an aqueous solution of N-butylurea (BU) are presented. High-precision densimetric measurements were used to characterize and analyze the changes of the specific volume, v, during temperature elevation. The temperature of the midpoint of protein denaturation was also determined by nanoDSF technique (differential scanning fluorimetry). The...
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The luminescence study of Ga1.98–xAlxO3:0.02Cr3+ coumpounds.
Open Research DataA chemical and mechanical pressure-induced photoluminescence tuning method was developed through structural evolution and hydrostatic pressure involving phase transition. A series of Ga1.98−xAlxO3:0.02Cr3+ phosphors were synthesized by collaborators from National Taiwan University. Structural evolution reveals a crystal phase change with the incorporation...
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Opposite pressure impact on electron-phonon coupling in Eu2+ and Ce3+ doped AlN
Open Research DataThis data analyzes the influence of pressure on electron–lattice interactions in the 5d excited states of Ce3+ and Eu2+ in the AlN host based on pressure-dependent photoluminescence and photoluminescence excitation spectra. High-pressure measurements on AlN samples doped with Eu2+ and Ce3+ ions reveal that the Stokes shift increases with pressure for...
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Impact of postharvest processing on the health benefits of durian-derived products
PublicationDurian (Durio zibethinus Murr.) is a seasonal fruit with a short harvesting period, requiring postharvest processing such as cutting, peeling, freeze-drying, cooking, and frying to enhance its shelf life and nutritional quality. In this study, fresh Monthong durian (MTD), MTD Sticks, MTD Cake, and MTD Chips were analyzed for polyphenols, phenolic acids, tannins, flavonoids and thermal stability. Antioxidant activity was assessed...
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The biological role of prolyl oligopeptidase and the procognitive potential of its peptidic inhibitors from food proteins
PublicationProlyl oligopeptidase (POP) is a conserved serine protease belonging to proline-specific peptidases. It has both enzymatic and non-enzymatic activity and is involved in numerous biological processes in the human body, playing a role in e.g., cellular growth and differentiation, inflammation, as well as the development of some neurodegenerative and neuropsychiatric disorders. This article describes the physiological and pathological...
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CUPPING DEFORMATION DURING DRYING OF BEECH WOOD (FAGUS SYLVATICA L.)
PublicationWood drying does not only consist in removing its moisture: the quality of the dried product is the main requirement for the industrial process. Because wood shrinks during drying, deformations and stresses develops than can lead to unusable product. When developing drying technologies and methods, the aim is to achieve the shortest possible drying times. The most common defects in wood after drying include cross warping (cup),...
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The Staged Combustion of Meat-and-Bone Meal:The Characteristics of Conversion Sub-processes and Large-Scale Process Outputs
Publicationt Organic waste has been playing an increasingly important role in the energy market as those that may support the economies in pursuing towards decarbonization by increasing the share of renewables in the overall energy balance. In this group of alternative fuels, meat-and-bone meals being a post-production waste of the steadily developing meat industry, constitute a considerable proportion. Though they are rich in minerals, their...
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Fluorescence studies by quenching and protein unfolding on the interaction of bioactive compounds in water extracts of kiwi fruit cultivars with human serum albumin
PublicationThe main aim of this investigation was to characterize new kiwi fruit cultivars after cold storage treatment and to determine the similarities and differences between them, using spectroscopic methods. The chemometric comparison of kiwi fruit cultivars based on physicochemical indices during cold storage was carried out. All kiwi fruit cultivars showed a high level of correlation between the contents of phenolic compounds (polyphenols,...
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A comprehensive overview of software product management challenges
PublicationThe principal focus of software product management is to ensure the economic success of the product, which means to prolong the product life as much as possible with modest expenditures to maximizs profits. Software product managers play an important role in the software development organization while being responsible for the strategy, business case, product roadmap, high-level requirements, product deployment (release-management),...
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Toxoplasma gondii Recombinant Antigens in the Serodiagnosis of Toxoplasmosis in Domestic and Farm Animals
PublicationToxoplasmosis is caused by an intracellular protozoan, Toxoplasma gondii, and is a parasitic disease that occurs in all warm-blooded animals, including humans. Toxoplasmosis is one of the most common parasitic diseases of animals and results in reproductive losses. Toxoplasmosis in humans is usually caused by eating raw or undercooked meat or consuming dairy products containing the parasite. Diagnosis of toxoplasmosis is currently...
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Characterization of a cryptic plasmid pSFKW33 from Shewanella sp. 33b
PublicationA cryptic plasmid pSFKW33 from psychrotrophic bacterium Shewanella sp. 33B, an isolate from the Gulf of Gdansk (the Baltic Sea), was sequenced and characterized. It is an 8021 bpcircular molecule with 38% GC content, which shows a distinctive nucleotide sequence without homology to other known plasmids. The nucleotide sequence analysis predicts eight open reading frames. The deduced amino acid sequence of ORF-1 shared significant...
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The chemical and mechanical pressure influence on chromium luminescence
Open Research DataIn this study, we aim to compare the changes in the luminescence properties of Ga2O3:Cr3+ modified by Al or Sc ion substitution (chemical pressure) and hydrostatic pressure. We find the same behavior for Ga2–xAlxO3:Cr3+ and different behavior for Ga2–xScxO3:Cr3+ in terms of the optical properties under chemical and mechanical pressure. We consider Al...
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Using Decisional DNA to Enhance Industrial and Manufacturing Design: Conceptual Approach
PublicationDuring recent years, manufacturing organizations are facing market changes such as the need for short product life cycles, technological advancement, intense pressure from competitors and the continuous customers’ expectation for high quality products at lower costs. In this scenario, knowledge and its associated engineering/management of every stage involved in the industrial design has become increasingly important for manufacturing...
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Pyrolysis of Pruning Residues from Various Types of Orchards and Pretreatment for Energetic Use of Biochar
PublicationThe routine pruning and cutting of fruit trees provides a considerable amount of biowaste each year. This lignocellulosic biomass, mainly in the form of branches, trunks, rootstocks, and leaves, is a potential high-quality fuel, yet often is treated as waste. The results of a feasibility study on biochar production by pyrolysis of residues from orchard pruning were presented. Three types of biomass waste were selected as raw materials...
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Inhibition of Polymer Photodegradation by Incorporation of Coffee Silverskin
PublicationOver the last years, the trend associated with the incorporation of materials from renewable resources into polymer technology is getting significantly more vital. Researchers are trying to transfer the properties of natural raw materials into the polymer world. Therefore, different natural materials are more often investigated as potential additives for polymers. Such an effect is noted for the coffee industry by-products, such...
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The luminescence study of (C10H16N)2MnBr4 Organic–Inorganic Hybrid
Open Research DataOrganic–inorganic hybrid metal halides have recently attracted attention in the global research field for their bright light emission, tunable photoluminescence wavelength, and convenient synthesis method. This study reports the detailed properties of (C10H16N)2MnBr4, which emits bright green light with a high photoluminescence quantum yield. Results...
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Coffee silverskin as a potential bio-based antioxidant for polymer materials: Brief review
PublicationCoffee silverskin is one of the by-products generated by the coffee industry. Although it is not the most burdensome one, because it stands only for ~4.2 wt % of coffee, it seems like an auspicious raw material for industrial processes. Coffee silverskin is characterized by a relatively low moisture content of ~5–7%, so it often does not require quite energy-consuming drying processes. The chemical composition of coffee silverskin,...
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Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review
PublicationHigh-pressure processing (HPP) is a promising alternative to thermal pasteurization. Recent studies highlighted the effectivity of HPP (400–600 MPa and exposure times of 1–5 min) in reducing pathogenic microflora for up to 5 logs. Analysis of modern scientific sources has shown that pressure affects the main components of milk including fat globules, lactose, casein micelles. The behavior of whey proteins under HPP is very important...
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The optimal mixture of Toxoplasma gondii recombinant antigens (GRA1, P22, ROP1) for diagnosis of ovine toxoplasmosis
PublicationToxoplasmosis, caused by Toxoplasma gondii, is the major parasitic disease affecting sheep. Infection not only results in significant reproductive losses in these animals, but has public health implications since consumption of infected meat can facilitate zoonotic transmission. Although several serological tests are currently used for diagnosis of ovine toxoplasmosis, production of reliable reagents is a constraint and therefore...
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Juices from untypical edible fruits as acidity regulators for food industry. Verification of health promoting properties. Comparison with typical acidity regulators.
PublicationNowadays all kind of food additives, and among them acidity regulators, have become necessary components of most food products. Their role is lengthening shelf-life, improving the sensory properties and protecting food products from microbial contaminations. However, despite advantages, there are also some undesirable effects of use of food additives that have raised public concern recently. Therefore, food industry considers the...
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Organic syntheses greenness assessment with multicriteria decision analysis
PublicationGreen chemistry requires a metrics system that is comprehensive by the criteria included and simple in the application at the same time. We propose the application of multicriteria decision analysis for com- parative greenness assessment of organic synthesis procedures. The assessment is based on 9 criteria (the reagent, reaction efficiency, atom economy, temperature, pressure, synthesis time, solvent, catalyst and reactant) for...
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3D point cloud as a representation of buildings: the Nanotechnology Center and the Auditorium Novum
Open Research DataThe product presents the point cloud in the collection of a three-dimensional database in spatial order as the representations of the Nanotechnology Center and the Auditorium Novum buildings (located on the campus of the Gdańsk University of Technology) acquired in the laser scanning technology. According to its high accuracy and precision of data acquisition...