eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-09-30 9 3 251 263 article Joanna Stadnik 1 Zbigniew J.Dolatowski 1 University of Life Sciences in Lublin Recent trends in food quality and safety promote an increasing search for trace compounds that can affect human health. Biogenic amines belong to this group of substances. They can cause distinctive pharmacological, physiological and toxic effects in organisms. Their amounts are usually increasing as a consequence of the use of poor quality raw materials, during controlled or spontaneous microbial fermentation or in the course of food spoilage. The origin of biogenic amines makes them suitable as chemical indicators of the hygienic quality and freshness of some foods being associated to the degree of food fermentation or degradation. The development of appropriate manufacturing technologies to obtain products free or nearly free from biogenic amines is a challenge for the meat industry. This review briefly summarises current knowledge on the biological implications of biogenic amines on human health and collects data on the factors affecting their formation in meat and fermented meat products. https://www.food.actapol.net/volume9/issue3/1_3_2010.pdf biogenic amines fermented meat products food safety eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-09-30 9 3 265 275 article MaĹ‚gorzata Majcher 1 Piotr Ławrowski 1 Henryk JeleĹ„ 1 PoznaĹ„ University of Life Sciences   Background. This paper describes a preliminary studies aiming to compare volatile fractions of Oscypek and oscypek-like cheeses with SPME-GC/TOFMS to determine the possibility of applying for future routine investigation of adulteration of Polish PDO cheeses. Material and methods. For sensory and volatiles analysis four different cheeses were compared: Oscypek cheese prepared according to PDO regulations and three oscypek-like cheeses: type “CM industry” – produced from pasteurised cow milk in dairy plant, type “EM-industry” – produced from pasteurised ewe milk in dairy plant and type “CM-shep­herds” – produced from unpasteurised cow milk in shepherds huts. Isolation of volatiles was performed with PDMS/CAR/DVB fiber. Compounds identification was performed using gas chromatography coupled to time of flight mass spectrometry. Results. Headspace SPME-GC/TOFMS method revealed a total of 51 compounds in Oscypek and oscypek-like cheeses representing nine chemical groups such as: free fatty acids, esters, ketones, alcohols, aldehydes, furans and furanones, phenols, sulfur compounds and terpenes. Results showed that original Oscypek, PDO labeled was represented by the largest number of volatiles identified compared to oscypek-like cheeses, which also showed a relationship with sensory analysis where Oscypek has been described as a cheese with mostly developed flavour bouquet. Additionally it could be observed that cheeses made from unpasteurised milk using traditional method of preparation in shepherds huts (Oscypek and CM-shepherds) had superior volatile profiles and enhanced aroma compared to cheeses made industrially. Conclusions. The differences showed in volatile fraction of original Oscypek cheese and adulterated ones provide possibility of employing SPME-GC/TOFMS technique to find adulteration in PDO labelled Oscypek.   https://www.food.actapol.net/volume9/issue3/2_3_2010.pdf Oscypek flavour compounds adulteration PDO products gas chromatography mass spectrometry quality eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-09-30 9 3 277 293 article GraĹźyna Bortnowska 1 West Pomeranian University of Technology in Szczecin Background. Salad dressings due to their gustatory and nutritious advantages have been very often used in many food products. Traditional dressings usually contain large amount of fat (20-65%). Reduction of its content in such systems in most cases leads to their physical destabilization and causes worsening of sensory properties particularly because of increase in volatility of lipophilic aroma compounds which have been mostly found in food products. The objective of this study was to investigate the influence of hydrocolloid type and concentration on the retention and release profile of diacetyl and (-)-α-pinene in model reduced fat salad dressings formed with sodium caseinate. Material and methods. Model reduced fat salad dressings containing 10 wt% vegetable fat and stabilized by both 1 wt% sodium caseinate and 0.01-0.2 wt% hydrocolloids (xanthan gum, guar gum, gum arabic, native pregelatinised rice starch – Remyline XS-DR-P and acetylated distarch phosphate – Microlys CA – produced from potato starch) were investigated. The samples were flavoured with diacetyl or (-)-α-pinene at concentration of 0.1 wt% for each flavour compound. Following measurements were done: dressings characteristics (oil droplet size and distribution, apparent viscosity, thermodynamic and kinetic stability), stability of the odorants (relative retention and release profile) and odour intensity by method using scale. Results. The studies showed significant dependence (α £ 0.001) between relative retention of the investigated odorants and hydrocolloid type as well as concentration. Moreover, it was detected that the values of persistence index of flavour compounds (related to the release profile) were in majority significantly correlated (α £ 0.05) with viscosity and creaming stability of the dressings, whereas relatively low and mostly statistically insignificantly with mean droplet size (D[3,2]). Furthermore, significant correlation values (α £ 0.05) were registered between odour intensity and vapour/liquid partition coefficient of the aroma compounds (K) in salad dressings containing: xanthan gum, guar gum, and gum arabic. Conclusions. Xanthan gum and guar gum markedly improved stability of hydrophilic diacetyl and hydrophobic (-)-α-pinene in dressings containing 10 wt% rapeseed oil, whereas rice starch – Remyline XS-DR-P and acetylated distarch phosphate-Microlys CA increased significantly retention of hydrophilic aroma compound. https://www.food.actapol.net/volume9/issue3/3_3_2010.pdf salad dressings hydrocolloids diacetyl (-)-α-pinene retention release profile eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-09-30 9 3 295 303 article Emilia BernaĹ› 1 GraĹźyna Jaworska 1 Agricultural University of Krakow Background. The present work compares the content of basic chemical constituents as well as amino acids in frozen Pleurotus ostreatus (Jacq.: Fr.) Kumm. and Agaricus bisporus (Lange) Sing. mushrooms. Material and methods. The material investigated comprised of frozen P. ostreatus and A. bisporus mushrooms after 8 months’ storage, having been soaked and blanched in a solution 0.5% citric acid, 0.5% lactic acid and 0.1% L-ascorbic acid prior to freezing. Results. Compared with frozen A. bisporus, frozen P. ostreatus contained significantly higher levels of total carbohydrates (32% higher), raw fat (38%) and most endogenous (6-163%) and exogenous (10-200%) amino acids, but lower levels of ash (45% lower), total nitrogen (50%) and protein nitrogen (40%). In both species, asparagine and glutamine were the most abundant endogenous amino acids (respectively 10-12% and 12-19% of total amino acids), and leucine and lysine the most abundant exogenous amino acids (7-9% and 6-7%). The least abundant were glycine and proline (both 5%), and cysteine and methionine (1% and 2%). Conclusions. Frozen mushrooms of both species are potentially good sources of protein in the diet as no limiting amino acids were found when compared with the FAO/WHO reference protein pattern. However, it is important to determine the digestibility of protein in the mushrooms model studies using animals and people. The conversion coefficient from total nitrogen to protein was 5.23 in P. ostreatus and 2.46 in A. bisporus. https://www.food.actapol.net/volume9/issue3/4_3_2010.pdf amino acid mushrooms P. ostreatus A. bisporus frozen eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-09-30 9 3 305 318 article Dominik Szwajgier 1 Anna Dmowska 1 University of Life Sciences in Lublin Background. Ferulic acid esterases (or feruloyl esterases), a common group of hydrolases are very well distributed in the plant kongdom. The fungal feruloyl esterases were very extensively studied whereas probiotic lactic acid bacteria as the source of this enzyme were generally omitted. Free phenolic acids – strong antioxidants can be released from the dietary fiber by the action of intestinal lactic acid bacteria. The aim of this study was to examine the three probiotic Bifidobacterium strains to produce extracellular FAE on different synthetic and natural carbon sources. Material and methods. Studies were carried out using Bifidibacteriumstrains (B. animalis Bi30, B. catenulatum KD 14 and B. longum KN 29). The strains were cultivated using minimal growth media containing selected natural and synthetic carbon sources: German wheat bran, rye bran, barley spent grain, isolated larchwood arabinogalactan, apple pectin, corn pectin, methyl esters of phenolic acids. The production of extracellular feruloyl esterase was estimated using the post cultivation supernatants and methyl ferulate. The concentration of ferulic acid released from the ester was determined using HPLC with DAD detection. Results. The most efficient bacterial strain for FAE production was B. animalis cultivated in the presence of methyl p-coumarate and methyl ferulate as the main carbon sources (14.95 nmol·ml-1·min-1 and 4.38 nmol·ml-1·min-1, respectively). In the case of each FAE, the highest activity was obtained at 37oC (pH 6.3) in Theorell/Steinhagen buffer (B. animalis Bi30) or in Tris/HCl buffer (B. catenulatum KD14 and B. longum KN29). Taking under consideration all results, it should be noticed that the highest feruloyl esterase activities were obtained using synthetic methyl esters of phenolic acids. Conclusions. The presented resultsbroaden the knowledgeabout the production of the feruloyl esterase by probiotic bacteria. Although the enzyme is only accessory during the hydrolysis of food components during intestinal digestion, some conclusions on the role of lactic acid bacteria in the release of food antioxidants phenolic acids can be established. https://www.food.actapol.net/volume9/issue3/5_3_2010.pdf ferulic acid esterase ferulic acid Bifidobacterium probiotics antioxidant eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-09-30 9 3 319 330 article Dorota Gumul 1 JarosĹ‚aw Korus 1 Kamila Czechowska 1 Henryk BartoĹ„ 2 Maria FoĹ‚ta 2 University of Agriculture in Krakow Jagiellonian University in Krakow Background. Polyphenols which are included in a group of food antioxidants have a beneficial impact on human organism, as they prevent the occurrence of life style diseases, including cardiovascular diseases and cancer. Cereals are the main source of polyphenols in a human diet, and especially rye is characterized by high level of these compounds. Many technological processes applied in food production cause a decrease of polyphenols in rye and reduce their antioxidative activity. The aim of the study was to estimate quantitative changes of polyphenols in rye grains subjected to extrusion, under varying process conditions and establish the antioxidant activity of the obtained rye extrudates. Material and methods. The materials were extrudates prepared from grains of three rye cultivars, namely Amilo, Rostockie and Agrikolo. Extrusion was performed in a single-screw laboratory extruder Brabender 20 DN. Contents of phenolic acids and apigenin in analysed samples was checked by HPLC. Antioxidant activity was measured by FRAP and EPR methods. Results. All rye extrudates contained ferulic acid levels (53-104 mg/100 g d.m.) approximately 112-316% higher as compared to raw material (25 mg/100 g d.m.). The highest antioxidant activity (using of FRAP method) was measured in extrudates prepared at extrusion parameters: 14% moisture of raw material and 180°C but the lowest at 20% moisture and 120°C. The analysis of spin label reduction kinetics (in EPR method) allowed to conclude, that its reduction was greater for extrudates (except extrudates obtained at moisture content 20% and 120°C) as compared to raw material. Conclusions. Content of polyphenols and antioxidative activity of rye extrudates is highly dependant on the moisture content of raw material and extrusion temperature. https://www.food.actapol.net/volume9/issue3/6_3_2010.pdf antioxidant activity EPR FRAP phenolic acids rye extrudates eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-09-30 9 3 331 342 article Mahmoud El-Hofi 1 El-Sayed El-Tanboly 1 Azza Ismail 1 National Research Centre, Dokki, Cairo, Egypt Background. HACCP, or the Hazard Analysis and Critical Control Point System has been recognised as an effective and rational means of assuring food safety from primary production through to final consumption, using a “farm to table” methodology. The application of this preventive oriented approach would give the food producer better control over operation, better manufacturing practices and greater efficiencies, including reduced wastes. Material and methods. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the UF white cheese products line before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company. Results. HACCP was introduced for the in UF White Cheese line at Misr Milk and Food, Mansoura, Egypt, for safe and good quality foods products. All necessary quality control procedures were verified for completeness and to determine if they are being implemented to required standards. A hazard analysis was conducted to identify hazards that may occur in the product cycle, Critical Control Points (CCPs) were determined to control the identified hazards. CCP signs were then posted on the factory floor. Critical limits were established at each CCP, corrective actions to be taken when monitoring indicates deviation or loss of control were established. Verification procedures were established to confirm that the HACCP system is working effectively. Documentation concerning all procedures and records was established and integrating HACCP with ISO 9000 under one management system was applied. Conclusions. The HACCP system in this study for UF White Cheese line manufacture is developed step-by-step based on the twelve steps mentioned in the literature review. The prerequisite program was provided to deal with some hazards before the production to simplify the HACCP plan. https://www.food.actapol.net/volume9/issue3/7_3_2010.pdf HACCP CCPs UF white cheese food safety eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-09-30 9 3 343 350 article Edyta MÄ…dry 1 Ewa Fidler 1 JarosĹ‚aw Walkowiak 1 2 PoznaĹ„ University of Medical Sciences PoznaĹ„ University of Life Sciences Lactase-phlorizin hydrolase (LCT), more commonly known as lactase, is an enzyme responsible for cleaving lactose into absorbable monosaccharides, glucose and galactose. LCT deficiency (hypolactasia – HL) is caused by a decreased activity of LCT in the small intestinal villi and potentially results in lactose malabsorption what may lead to the development of clinical symptoms (diarrhea, bloating, flatulence and cramps) andavoiding milk products in the diet. HL is the world’s most common enzyme deficiency in humans. HL exists in three distinct forms – congenital, primary and secondary. Adult type hypolactasia (ATH) is the most common phenotype found in human. It is a genetically predetermined physiological condition inherited through an autosomal recessive mode which results in a decline of lactase activity after weaning. ATH is associated with the LCT -13910 C>T polymorphism worldwide, except in Africa. Lactase non-persistence has been observed in individuals with the C/C-13910 genotype, whereas lactase persistence in subjects with remaining allelic variants. Small intestine biopsy is the only diagnostic procedure allowing for the direct measurement of LCT activity, however due to its invasive nature it is hardly accepted by patients. Therefore, LCT status is often inferred simply by assessing the patient’s lactose digestion. A lactose tolerance test can be performed after lactose load and then measuring blood glucose concentration or breath hydrogen (preferably hydrogen and methane) expiration. A genetic test of the C/T-13910 polymorphism is also available at present. It is a reliable method in excluding/confirming ATH predisposition. However, it definitely does not assess lactose tolerance or malabsorption. https://www.food.actapol.net/volume9/issue3/8_3_2010.pdf lactase hypolactasia lactose malabsorption lactose intolerance lactase gene polymporphism hydrogen breath test eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-09-30 9 3 351 362 article Dorota Cais-SokoliĹ„ska 1 Krzysztof Borski 1 PoznaĹ„ University of Life Sciences   Background. In many European countries a trend to eliminate milk and dairy products from everyday diet may be observed with increasing frequency. Elimination of milk and dairy products from the diet is connected with a reduced supply of calcium required for normal growth and development in children and adolescents Material and methods. The aim of the study was to assess calcium intake related with the consumption of milk and dairy products by children and adolescents aged 10-18 years in Europe, particularly Poland. Respondents came from families of a good socio-economic position, were aware of principles of rational nutrition and could freely consume dairy products. Results. Based on conducted investigations it was found that calcium intake by respondents in Poland was 297.2 mg/day, at a European mean of 493.6 mg/day (575.2 mg/day/person ♂, 411.9 mg/day/person ♀). Calcium supply in individual countries is not correlated with the amount of consumed milk and dairy products. The biggest amounts of milk and dairy products are consumed by children and adolescents in Croatia (1396.2 g day/person), while the lowest in Germany (378.5 g/day/person). In Poland the consumption of milk and dairy products is 413.5 g/day/person. Conclusions. Conducted investigations showed a very low calcium intake in examined children and adolescents aged 10-18 years. These levels are too low, as they account for 38% daily calcium allowance recommended by WHO/FAO for this age group, amounting to 1300 mg/day/person.   https://www.food.actapol.net/volume9/issue3/9_3_2010.pdf calcium dairy products osteoporosis eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-09-30 9 3 363 372 article Joanna Sadowska 1 West Pomeranian University of Technology in Szczecin Background. The aim of the study was to investigate the effects of a diet modification and supplementation with B-group vitamins, on selected characteristics of calcium and magnesium management in rats. Material and methods. The experiment was carried out on 60 rats aged 5 months. Animals were fed two different diets. Groups I and II received clean tap water to drink, while group III had water solution of group-B vitamins. Results. Analysis of blood plasma calcium and magnesium concentrations in the studied animals did not reveal a significant effect of the analysed factors on blood plasma calcium concentration in examined rats. An increase of the plasma level of magnesium was observed with a change in the diet composition. The supplementation reduced magnesium level to those observed in animals fed a basic feed. Diet modification and supplementation exerted the influence on whole blood calcium and magnesium levels. A change in the composition of the diet and its supplementation results also in an increase in bone calcium content in males, and in an increase in bone magnesium content in females. Conclusions. Lack of changes in blood plasma calcium levels in the studied animals implies the preservation of the homeostatic mechanisms that regulate its concentration, whereas the observed significant changes in the concentration of magnesium, point to a significant effect of this factor on its metabolism. Changes in hematocrit indicator, whole blood concentrations of calcium and magnesium and the absence of changes in concentrations of these elements in blood plasma of supplemented animals may indicate that the elements move to erythrocytes, which may imply a distortion of cellular membrane and an increase in its permeability. Composition of the diet and its supplementation modified also bone calcium and magnesium concentrations in the studied rats. https://www.food.actapol.net/volume9/issue3/10_3_2010.pdf B-vitamins supplementation calcium magnesium plasma whole blood rat eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-09-30 9 3 373 382 article Kamila SobaĹ› 1 Lidia WÄ…doĹ‚owska 1 MaĹ‚gorzata Anna SĹ‚owiĹ„ska 1 Magdalena CzĹ‚apka-Matyasik 2 Ewa NiedĹşwiedzka 1 University of Warmia and Mazury in Olsztyn PoznaĹ„ University of Life Sciences Background. This study analysed the correlation between characteristic dietary and non-dietary factors of fracture risk in women and mineral density of bone tissue (BMD). Material and methods. The study involved examination of 172 women, aged between 32 and 59. Calcium intake from a daily diet was determined with the use of the semi-quantitative food consumption frequency method. The physical activity of the women was expressed in MET-minutes/week. BMD was determined by double-energy X-ray absorptiometry (DXA). The frequency of bone fracture and osteoporosis risk factors was determined and a 10-year risk of fracture (RB-10) was individually diagnosed according to the WHO and IOF criteria (2007). A high level of fracture risk (RB-10 > 14%) was assumed according to the Johnell’s algorithm [2005]. Results. The most frequent factors of fracture risk in women included: bone pains (76% of the total sample), inadequate calcium intake (43%), smoking (24%), previous fractures (24%), incidence of chronic diseases (22%), menstrual disorders (19%), family history of osteoporosis (17%), low physical activity (15%) and the incidence of thyroid disorders (10%). 85% of women had at least one factor of 10-year absolute risk of fracture. None of the examined women consumed a sufficient amount of calcium and the average calcium intake level was low (median of about 400 mg/day). Bone mineral density did not reveal any relationship with current intake of calcium by women, but depended on the consumption of dairy products in the past. Conclusions. Daily consumption of dairy products in childhood and in the school period was conductive to a higher mineral density of bone tissue in women. Advanced age and the occurrence of menstrual disorders were conductive to a lower mineral density of bone tissue in women. Women with low bone mineral density (lower BMD tertile) more frequently used supplementation with preparations containing calcium (25%) and more often had at least one RB-10 risk factor (93% of the sample). https://www.food.actapol.net/volume9/issue3/11_3_2010.pdf calcium intake women fracture risk factors BMD osteoporosis eng Wydawnictwo Uniwersytetu Przyrodniczego w Poznaniu Acta Scientiarum Polonorum Technologia Alimentaria 16440730 2010-09-30 9 3 383 391 article Juliusz PrzysĹ‚awski 1 Marta Stelmach 1 Bogna Grygiel-GĂłrniak 1 Marcin Mardas 1 JarosĹ‚aw Walkowiak 1 University of Medical Sciences in PoznaĹ„   Background. Anthropometric parameters provide a lot of information about body composition and nutritional status, regardless whether they relate to obesity or malnutrition. The aim of this study was to assess the relationship between nutritional status, dietary habits and body image perception among male Polish adolescents. Material and methods. The study population primarily comprised 322 male adolescents aged 17-18 years from Western Poland, with thirty respondents however, dropping out of the study during its course. Anthropometric appraisal included body height and weight, four skinfolds thickness, circumferences of the waist, hip and arm. The percentage of fat mass and arm muscle area was calculated. The self-administrated questionnaires were used to estimate the frequency and quality of food intake, as well as the perception of body image of the studied subjects. In order to identify the similarity of nutritional habits and anthropometric parameters of adolescent males, cluster analysis was applied. Results. The mean values of body weight and height were close to 50th percentile. However, 10.7% of males were underweight, 10.7% overweight and 1.3% obese. The tendency to underestimate own level of fatness among overweight and obese subjects was observed. Over 90% of the studied subjects consider “average” silhouette as an ideal. Conclusions. Polish obese and overweight adolescents show a tendency to underestimate their level of fatness and perceive themselves as “average”, despite possessing an excessive amount of body fat.   https://www.food.actapol.net/volume9/issue3/12_3_2010.pdf adolescents nutritional habits anthropometric measurements body image perception