Rok 2024

• Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages

  Publikacja

  • E. Malinowska-Pańczyk
  • K. Mazur

  - Polish Journal of Food and Nutrition Sciences - Rok 2024

  The 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 Hyperbaric Storage on the Nutritional Value and Retention of Certain Bioactive Proteins in Human Milk

  Publikacja

  • K. Mazur
  • B. Kusznierewicz
  • D. Martysiak-Żurowska
  • I. Drążkowska
  • E. Malinowska-Pańczyk

  - Nutrients - Rok 2024

  Human milk (HM) contains the essential macronutrients and bioactive compounds necessary for the normal growth and development of newborns. The milk collected by human milk banks is stored frozen and pasteurized, reducing its nutritional and biological value. The purpose of this study was to determine the effect of hyperbaric storage at subzero temperatures (HS-ST) on the macronutrients and bioactive proteins in HM. As control samples,...

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