eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-06-30 9 2 125 131 article Yesim Ă–tles 1 Osman Ozden 1 Semih Ă–tles 1 Ege University of Izmir, Turkey Fish that are produced under natural conditions in accordance with the principles of organic agriculture without any use of preservative additives and without any genetic modifications, that are fed feed produced from natural raw materials, that are certified by a qualified institution are defined as “organic fish”. Organic fish production is a production model that emphasizes human health without using pesticides, chemical and genetically modified products, as well as ensuring animal welfare by decreasing the stocking density. This alternative model is used in many developed and developing countries in the world and the demand for this product has been the cause of increase in production amount and species variety in the market, although the model comprises 0.01% of the world aquaculture production. However, organic aquaculture production has not been developed as rapidly as organic agriculture. One of the most important reasons of this is the absence of international standards issued for organic aquaculture production. In this paper, the production principles of a number of authorized institutions certifying organic aquaculture are comparatively discussed.   https://www.food.actapol.net/volume9/issue2/1_2_2010.pdf organic fish organic aquaculture certification eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-06-30 9 2 133 148 article Agnieszka Iwanowska 1 Edward Pospiech 1 2 Andrzej ŁyczyĹ„ski 1 StanisĹ‚aw Rosochacki 3 4 BoĹźena GrzeĹ› 1 Beata MikoĹ‚ajczak 1 Ewa IwaĹ„ska 1 Ewa RzosiĹ„ska 1 GraĹźyna CzyĹźak-Runowska 1 PoznaĹ„ University of Life Sciences Meat and Fat Research Institute in PoznaĹ„ Institute of Genetics and Animal Breeding in JastrzÄ™biec BiaĹ‚ystok Technical University Background. Principal parameters determining meat nutritional value, its culinary and processing suitability and which jointly make up the concept of meat quality include basic composition, as well as meat pH value. The objective of the presented research project was to compare the slaughter value, basic composition and the course of pH changes in meat obtained from young bulls of four cattle breeds: Limousine, Hereford, and Polish Holstein-Frisian of Black and White variety and Polish Red. Material and methods. In carcasses proportions of meat, fat and bones were determined using the dissection method. Chemical analyses were carried out on the longissimus dorsi muscle which was cut out from chilled carcasses. Samples were stored in vacuum bags for 10 days at 2°C. Results. Higher slaughter values were obtained in the case of beef breeds in comparison with the native once. With the age, fat and protein content in meat increased, while the content of water decreased. Meat of Limousine and Polish Red breeds was characterised by the highest protein content in the muscle tissue in contrast to that of Hereford breed in which its concentration was the lowest and was accompanied by the highest fat content. The process of meat acidification in all examined animals was slow and in general the final pH value was low. However, in the case of the beef type cattle slightly higher final meat pH values were recorded. Conclusions. The diversity of principal quality indices of culinary meat between compared breeds of young bulls was small, however often statistically significant. The analysis of the slaughter value revealed that the Polish Red cattle breed achieved dressing percentage similar to that of Hereford of beef type cattle. The Limousine bulls revealed the highest dressing and meatiness from all analysed animals. The highest protein content was found in the Limousine and Polish Red breeds despite the fact that they do not belong to the same production types. The meat from bulls was characterised by the final pH value ranging from about 5.46 to 5.60 indicating the proper course of meat acidification as well as its good quality and suitability for culinary purposes. https://www.food.actapol.net/volume9/issue2/2_2_2010.pdf slaughter value basic composition of beef meat pH value eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-06-30 9 2 151 159 article Andrzej Tyburcy 1 Patrycja Wasiak 1 Aneta CegieĹ‚ka 1 Warsaw University of Life Sciences – SGGW Background. Emulsion coatings on the surface of sausages counteract weight loss during storage. Therefore they could be applied instead of synthetic foils, which are used for vacuum packaging. The aim of this study was the assessment of the properties of two emulsion coatings (with different carrageenan content) applied on the surface of two Polish sausages with various water content (kabanosy and frankfurterki). Material and methods. Sausages were coated with emulsions containing gelatine, kappa-carrageenan, beeswax, lard, glycerol and water. Coated and uncoated sausages were stored for 7, 14 or 21 days at the temperature of 4-6°C. After each storage period weight losses and hardness of peeled sausages, as well as colour values (L*, a*, b*) and water activity of removed coatings were determined. Results. Coated sausages incurred smaller weight loss and after similar storage periods they were characterized by lower hardness in comparison with uncoated sausages. Reducing the carrageenan content decreased the consumption of emulsion for coating. However, it did not have any impact on the barrier properties of coating. Water activity of coatings decreased during storage. Their colour values also changed. Conclusions. Irrespective of water content in the sausages, emulsion coatings effectively inhibited their weight loss during storage. The coating with lower content of carrageenan could be recommended. Instability of coatings colour during storage implies the need of adding a colorant to the composition of emulsion.   https://www.food.actapol.net/volume9/issue2/3_2_2010.pdf sausages emulsion coatings storage weight loss eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-06-30 9 2 161 169 article Joanna Kobus-Cisowska 1 Ewa Flaczyk 1 Magdalena Jeszka 1 PoznaĹ„ University of Life Sciences Background. The following paper is a report from research on the influence of addition of natural antioxidants applied in the form of ethanol extracts from green and yellow leaves of Ginkgo biloba(0.05%) on the rate of lipid oxidation in meat dumplings stored under freezing conditions. Material and methods. Experimental material comprised meat dumplings were prepared from materials purchased in a retail store in the city of PoznaĹ„. Extracts from ground green and yellow Ginkgo leaves were produced by single extraction with ethanol.Oxidation stability of meat dumplings was analysed using such indexes as anisidine value, peroxide value, as well as test with thiobarbituric acid. Results. On the basis of the obtained results it was observed that the usage of antioxidants combined with vacuum packaging of the product was most effective in slowing down the formation of oxidation products. The added ethanol extracts from Ginkgo biloba leaves limited the rate of oxidation of the fats in the product; however, their efficacy was similar as that obtained with the usage of the BHT synthetic antioxidant used for comparative purposes. Conclusions. The added extracts did not cause negative changes in the sensory analysis of the meat, it is claimed that ethanol extracts from Ginkgo biloba leaves may be used as antioxidants to prolong stability of meat dumplings. https://www.food.actapol.net/volume9/issue2/4_2_2010.pdf Ginkgo biloba leaves natural antioxidants boiled dough pockets filled with meat lipids oxidation eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-06-30 9 2 171 188 article Anna Gramza-MichaĹ‚owska 1 Barbara Stachowiak 1 PoznaĹ„ University of Life Sciences Background. Carotenoids are components playing an important role in biological systems, starting with light protection, immunoenhancement, protection against carcinogens and finishing with antioxidant activity. Food additives market is based mainly on synthetic additives; however, higher consumer awareness has resulted in an increased use of natural substances. One of the potentially antioxidant compounds could be a lipid soluble carotenoid – astaxanthin (xanthophyll), found in the microbial world. The aim of this study was to evaluate the antioxidant potential of carotenoid extract from Phaffia rhodozyma extract. Material and methods. Carotenoids extracted from Phaffia rhodozyma and the astaxanthin standard was selected for the investigations. Antioxidant potential was evaluated by radical scavenging activity (DPPH• and ABTS•+ radicals) and in lipid oxidative stability measurements (Rancimat, Oxidograph and Schaal oven tests). Results. It was found that the examined extracts presented a significantly higher ability to scavenge the DPPH• radical in comparison to the ABTS•+ radical. Evaluations of linoleic acid emulsion oxidative stability showed a higher antioxidant effect of the Phaffia rhodozyma extract than that of astaxanthin during 19 h of incubation. That potential however, was not detected in linoleic acid emulsion incubated for 96 h, where both additives accelerated oxidation process. In bulk sunflower oil a protective effect of Phaffia rhodozyma extract was observed. In both Rancimat and Oxidograph tests antioxidant activity measured using the induction period was evaluated. However, results of the Schaal oven test indicated that a 144 h incubation of sunflower oil offered a significantly better protection of the lipid against oxidation when the Phaffia rhodozyma extract was added. Conclusions. On the basis of recorded results it was found that the Phaffia rhodozyma carotenoid extract showed moderate antioxidant properties, depending on the environmental conditions of methods used. https://www.food.actapol.net/volume9/issue2/5_2_2010.pdf Phaffia rhodozyma carotenoids astaxanthin lipids oxidation radical scavenging activity eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-06-30 9 2 189 199 article MaĹ‚gorzata JasiĹ„ska 1 Izabela DmytrĂłw 1 Anna Mituniewicz-MaĹ‚ek 1 Krystian WÄ…sik 1 Department of Dairy Technology West Pomeranian University of Technology in Szczecin Background. A cow feeding system had a significant effect on the basic parameters characterising milk technological usability. Milk from the Polish Black-and-White variety of the Holstein-Friesland cows kept in the Total Mixed Ration (TMR) feeding system or on the traditional feeding regime was compared in terms of its utility for yoghurt manufacture. Material and methods. Milk samples, collected six times a year at about 2-month intervals, were assayed for density, acidity, and contents of fat, protein, and lactose. Dry matter and solid-not-fat (SNF) contents were determined, as was the protein/fat ratio. Thermal stability of the milk was assessed with alcohol tests. The yoghurts manufactured (test yoghurts) were assayed for acidity, acetaldehyde content, and hardness. The yoghurts were also subjected to sensory evaluation. Results. The cow feeding regime was found to have distinctly affected the composition and physico-chemical parameters of milk. Milk samples collected from cows fed in the traditional system contained more fat and dry matter than the milk yielded by the TMR-fed cattle. The latter produced milk that usually showed higher crude protein and casein contents, as well as higher SNF contents; in addition, the density of that milk was higher. Conclusions. The feeding regime did not affect, in any clear-cut way, the sensory characteristics of the test yoghurts. However, those yoghurts manufactured from the TMR-fed cow milk contained more acetaldehyde and, in most cases, showed higher hardness, compared to the yoghurts made from milk produced by the cows kept on the traditional feeding regime. https://www.food.actapol.net/volume9/issue2/6_2_2010.pdf cattle feeding milk yoghurt eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-06-30 9 2 201 216 article Emmanuel Ilesanmi Adeyeye 1 University of Ado-Ekiti Background. As a food, groundnut is one of the most concentrated products, since it is very high in calories due to its high fat and protein content. One gram of groundnut supplies 6.03 kcal (25.2 kJ) compared with 4 kcal (16.7 kJ) for pure cane sugar, 3.6 kcal (15.1 kJ) for polished rice, 3.5 kcal (14.6 kJ) for maize flour and 2.7 kcal (11.3 kJ). Groundnut flour is used as food and 2.7 kcal (11.3 kJ). Groundnut flour is used as food in soup or stew, sauces, confectionaries, puddings, bakery products and in various other ways for human consumption. These uses of groundnut necessitate the determination of the general composition of groundnut. Material and methods. About 1.0 kg dried seeds of groundnut was involved in the analysis of the sample. It was divided into three parts for the dry, dry cooked and dry roasted samples. Defatted groundnut seeds were used using standard analytical method in which chloroform/methanol (2:1 v/v) was used as extraction solvent. Ion exchange chromatography method was used in the analysis of the amino acid composition using the Technicon Sequential Multisample (TSM) Amino Acid Analyser. Various methods were used to determine the quality parameters of the protein. Other parameters were the predicted protein efficiency ratio (P-PER), essential amino acid index (EAAI) and the isoelectric point (pI). The statistical analysis was also carried out. Results. Total amino acid was as follows: (g/100 g crude protein, cp): 83.5 (raw seeds, Rs), 85.9 (cooked seeds, Cs) and 66.8 (roasted seeds, Rt.s) with corresponding essential amino acids as: 39.4 or 47.2% (Rs), 38.3 or 44.6% (Cs) and 30.0 or 44.9% (Rt.s). Predicted protein efficiency ratios were 2.55 (Rs), 3.00 (Cs) and 2.31 (Rt.s) and essential amino acid index of 1.18 (Rs), 1.08 (Cs) and 0.83 (Rt.s). Cooking enhanced the amino acid levels of Asp, Ser, Glu, Pro, Arg, Ala, Cys, Val, Leu and Phe. The following essential amino acids were reduced by both cooking and roasting: Lys (15.9-27.6%), His (4.23- -16.5%), Thr (40.1-60.6%), Met (38.0-63.4%) and Ile (13.3-31.8%). All the parameters between Rs/Cs and most of the parameters between Rs/Rt.s were significantly different at r=0.05.   https://www.food.actapol.net/volume9/issue2/7_2_2010.pdf groundnut seeds amino acid composition raw cooked roasted eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-06-30 9 2 217 226 article Hanna Ĺšmigielska 1 Joanna Le Thanh-Blicharz 2 PoznaĹ„ University of Economics Institute of Agricultural and Food Biotechnology in Warsaw Background. Modified potato starch is used as a thickener in foods or as a dessert component. Modification by oxidizing causes production of carboxyl radicals, which can bind elements in the coordination manner, inside starch granules. Zinc is one of the most essential microelements in the human body, and therefore the objective of our research was to determine the level of zinc adsorption from modified oxidized starch, to examine the changes in the starch’s functional properties and the possibilities of using the starch for manufacturing dry mixes of milk desserts such as puddings. Material and methods. The adsorption efficiency was examined with the Varian AAS atomic absorption spectrometer. The colour parameter was examined by Chroma Meter CR-300 Minolta and the viscosity of 3.3% of starch gels by Brabender viscosimeter. The organoleptic tested was determined in pudding prepared with fortified starch. Results. Result of microelement adsorption it ranges from 49% to 84%, depending on concentration of salt used for adsorption. The colour of preparations with zinc did not show significant differences, while their viscosity was variable and higher from the viscosity of marketed pudding starch. Results were analysed and the recipe for zinc fortified pudding was prepared. Conclusions. The best organoleptic properties were described for the dessert for which one portion contains approx. 7.5 mg of zinc, which is 50% RDA for an adult person.   https://www.food.actapol.net/volume9/issue2/8_2_2010.pdf Modified starch oxidized starch food fortification Zinc pudding – milk dessert eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-06-30 9 2 227 236 article MaĹ‚gorzata Ziarno 1 Dorota ZarÄ™ba 1 Warsaw University of Life Sciences – SGGW Background. The non-probiotic lactic acid bacteria have only rarely been used in in vitro or in vivo studies, because they are not considered to exert health benefits. To exert the beneficial effect in human organism, LAB needs to meet some criteria, for example the viability in the gastrointestinal tract (GIT). The aim of this work was to determine the viability of microflora of chosen market non-probiotic fermented milk products in simulated gastric and duodenal fluids. Material and methods. Ten market non-probiotic fermented milk products bought in Warsaw were used in this study. Ten grams of each product have been suspended in simulated gastric fluid, and then the mixture has been transferred into simulated duodenal fluid. Immediately after bacteria inoculums addition and at the end of the experiment, the number of lactobacilli and lactococci was measured. Results. The number of lactococci or streptococci decreased by 0.1-0.3 log cycle after 3 h in gastric mixture. Only in one yoghurt the population of streptococci decreased by 0.9 log cycle. The population of lactobacilli did not change in condition of simulated gastric fluid. The significant reduction of lactobacilli, lactococci and streptococci population was observed after the transfer of mixture into simulated duodenal fluid and incubation in this condition for 5 h. After the end of experiments in every studied sample the number of microflora remained at the level above 6 log CFU/mL. Conclusions. The results indicate that the condition simulating gastric fluid is not a menace to viability of lactic acid bacteria, if they are protected by milk products. The significant reduction of bacteria number in simulated duodenal fluid was probably caused by cell shock to intensive pH change of environment and loss of protective barrier caused by digestive enzymes activity. https://www.food.actapol.net/volume9/issue2/9_2_2010.pdf lactic acid bacteria LAB gastrointestinal tract survival simulated gastric fluid simulated duodenal fluid fermented milk products eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-06-30 9 2 237 241 article MieczysĹ‚aw Walczak 1 Beata Pawlus 1 2 Andrzej KÄ™dzia 3 JarosĹ‚aw Walkowiak 3 4 Pomeranian Medical University in Szczecin Holy Family of Gynecology and Obstetrics in Warsaw PoznaĹ„ University of Medical Sciences PoznaĹ„ University of Life Sciences Background. Human milk contains considerable number of growth factors, including epidermal growth factor (EGF) and insulin-like growth factor-1 (IGF-1). There are no data comparing the EGF and IGF-1 levels in the serum and milk of breast-feeding women. Therefore, the aim of our study was to assess a possible relationship between the concentrations of these growth factors. Material and methods. Thirty-nine women in child-birth were included in the study. All women provided blood and milk samples during the first six hours after delivery. EGF (by immunoenzymatic method) and IGF-1 (by radioimmunossay method) concentrations were measured in both media. Results. EGF breast milk concentrations ranged from 3.18 to 4.51 ng/ml and on average were significantly higher (p < 0.0001) than those found in the women’s serum (from 0.02 to 0.13 ng/ml). The opposite distribution was found for IGF-1 levels. Its milk concentrations ranged from 8.8 to 61.9 ng/ml and on average were significantly lower (p < 0.0001) than the serum concentrations (from 192.6 to 595.3 ng/ml). No correlation was found between the serum and milk concentrations of both growth factors. Conclusion. EGF seems to be synthesized locally in mammary glands, whereas IGF-1 probably permeates into the milk from the vascular bed.   https://www.food.actapol.net/volume9/issue2/10_2_2010.pdf epidermal growth factor insulin-like growth factor-1 human milk serum