Publications by authors named "J Jaczynski"
Deep-fried (DF) foods are considered nutritionally-inferior due to increased fat content, although they are popular with consumers due to desirable sensory characteristics. This study attempted to reduce fat of DF surimi, DF fish-protein-isolate (FPI), and DF chicken-protein-isolate (CPI) by pre-baking or pre-roasting. Surimi, FPI, and CPI were also nutrified with ω-3-rich oil, fiber, and KCl-based salt substitute.
View Article and Find Full Text PDFA one-step organic solvent lipid extraction method was used to separate lipids from spray-dried egg yolk. Organic solvents tested were chloroform:methanol (CM, 2:1, :), methyl-tert-butyl ether (MTBE), or hexane:isopropanol (HI, 3:2, :). The resulting defatted egg yolk powder had between 21 and 30% more protein and between 22 and 25% less lipid than the initial spray-dried egg yolk powder ( < 0.
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- Chicken products can harbor dangerous pathogens like Salmonella and E. coli, posing risks to food safety, particularly in West Virginia's poultry industry.
- A study evaluated the microbial safety of broilers processed in a mobile poultry processing unit, highlighting the need for effective control measures during processing steps, especially after evisceration.
- Results indicated that while chilling carcasses with chlorine was more effective for reducing bacteria, Salmonella levels spiked after evisceration, suggesting that rigorous washing and improved chilling strategies are crucial for enhancing food safety in poultry processing.
This study compares kinetic parameters of Salmonella and surrogate Enterococcus faecium in mash broiler feed during thermal inactivation. Two-gram samples of mash broiler feed were added into a filtered sample bag and inoculated with nalidixic acid (NaL, 200 ppm) resistant S. Typhimurium or Enterococcus faecium, followed by vacuum-packaging and heating in a circulated thermal water bath at 75°, 85°, and 95°C for 0 to 180 s.
View Article and Find Full Text PDFThis study compares kinetic parameters of Salmonella and Enterococcus faecium in moisture enhanced, reconstructed comminuted chicken patties prepared with different pump rates during double pan-broiling with various set-up temperatures. Fresh 1.5-kg chicken breast meat was course grounded, inoculated with S.
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