Wyniki wyszukiwania dla: FISH MEAT

• Changes in enzymatic activity of fish and slaughter animals meat after high pressure treatment at subzero temperatures

  Publikacja

  • E. Malinowska-Pańczyk
  • I. Kołodziejska

  - Polish Journal of Food and Nutrition Sciences - Rok 2018

  The 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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• FISH PATHOLOGY

  Czasopisma

  ISSN: 0388-788X

• FISH AND FISHERIES

  Czasopisma

  ISSN: 1467-2960 , eISSN: 1467-2979

• MEAT SCIENCE

  Czasopisma

  ISSN: 0309-1740 , eISSN: 1873-4138

• The properties of fish silage produced with addition of sludge generated in coagulation of fish processing water

  Publikacja

  • R. Tomczak-Wandzel
  • K. Mędrzycka

  - POLISH JOURNAL OF ENVIRONMENTAL STUDIES - Rok 2009

  Proces koagulacji przy pomocy soli żelaza stosowany jest do usuwania z wód poprocesowych przemysłu spożywczego zanieczyszczeń tłuszczowych i białkowych. Tak uzyskany osad pokoagulacyjny może być dodawany do produkcji rybnych hydrolizatów białkowych. Wytwarzano hydrolizaty białkowe ze szprota z dodatkiem osadów pokoagulacyjnych z przemysłu rybnego. Zmodyfikowano metodę wytwarzania rybnych hydrolizatów białkowych przez zmianę kwasu...

• 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

  Publikacja

  • E. Malinowska-Pańczyk
  • M. Walecka
  • R. Pawłowicz
  • R. Tylingo
  • I. Kołodziejska

  - FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL - Rok 2014

  One 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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• Experiments and numerical modeling of meat and bone meal pyrolysis in a rotary kiln

  Publikacja

  • P. Ziółkowski
  • M. Kantorek

  - Rok 2012

  The paper presents aspects of modelling the pyrolysis of meat and bone meal (MBM) in a rotary kiln. The pyrolysis of MBM produces a solid fraction which can be used as a fuel, a liquid fraction with potential chemical applications and a low heating value gas. The meat and bone meal pyrolysis was carried out at the temperature of 900 oC. Main features of experiments and numerical model of the pyrolysis were described. The model...

• Susceptibility to Oxidation of Selected Freshwater Fish Species Lipids as a Potential Source of Fish Oil in Dietary Supplements

  Publikacja

  • G. P. Tokarczyk
  • G. Bienkiewicz
  • P. Biernacka

  - International Journal of Food Science - Rok 2021

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• Isothiocyanates may chemically detoxify mutagenic amines formed in heat processed meat

  Publikacja

  • A. Lewandowska
  • W. Przychodzeń
  • B. Kusznierewicz
  • D. Kołodziejski
  • J. Namieśnik
  • A. Bartoszek-Pączkowska

  - FOOD CHEMISTRY - Rok 2014

  Meat consumption represents a dietary risk factor increasing the incidence of common cancers, probably due to carcinogenic amines (HAAs) formed upon meat heating. Interestingly, cancers whose incidence is increased by meat consumption, are decreased in populations consuming brassica vegetables regularly. This inverse correlation is attributed to brassica anticarcinogenic components, especially isothiocyanates (ITCs) that stimulate...

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• CALIFORNIA FISH AND GAME

  Czasopisma

  ISSN: 0008-1078 , eISSN: 2331-0405