An Analysis of Changes in the Physicochemical and Mechanical Properties during the Storage of Smoked and Mould Salamis Made in Poland.

The aim of the study was to analyse changes in the physicochemical, rheological, and textural properties occurring during the storage of industrially produced smoked salami and mould salami. Tests on these cold cuts were conducted on the 2nd, 15th, 30th, and 45th days of storage. There was a significant increase in the pH value of the mould salami from 5.

Microscopic Droplet Size Analysis (MDSA) of "Five Thieves' Oil" (Olejek Pięciu Złodziei) Essential Oil after the Nebulization Process.

Nowadays, due to a higher resistance to drugs, antibiotics, and antiviral medicaments, new ways of fighting pathogens are intensively studied. The alternatives for synthesized compositions are natural products, most of which have been known in natural medicine for a long time. One of the best-known and intensively investigated groups are essential oils (EOs) and their compositions.

The Effect of Packaging Methods, Storage Time and the Fortification of Poultry Sausages with Fish Oil and Microencapsulated Fish Oil on Their Rheological and Water-Binding Properties.

The aim of the study was to investigate how liquid fish oil and microencapsulated oil additives influenced the rheological characteristics and the dynamics of water binding in vacuum-packed (VP) and modified-atmosphere-packed (MAP) poultry sausages during 21-day storage. In contrast to the control sample, the sausages enriched with microencapsulated fish oil (MC) were characterised by the greatest ability to accumulate deformation energy. The elastic properties of all sausage variants increased significantly in the subsequent storage periods, whereas the dynamic viscosity of the samples tended to decrease.

Selected Quality Attributes of Freshwater Mussel Powder as a Promising Ingredient for Pet Food.

The aim of this study was to describe the quality attributes of a freeze-dried preparation obtained from freshwater mussel (SW) soft tissue in respect to its potential as a novel pet food ingredient. After ecotoxicological testing of the raw material with MARA (Microbial Assay for Risk Assessment), the basic physico-chemical properties of the powder, such as approximate composition, bulk density, color parameters, water activity, electrophoretic analysis (SDS-PAGE), solubility, gelling and emulsifying capacity, were analyzed. The powder with a water activity of 0.

Whey Proteins as a Potential Co-Surfactant with L. as a Stabilizer in Nanoemulsions Derived from Hempseed Oil.

The use of natural surfactants including plant extracts, plant hydrocolloids and proteins in nanoemulsion systems has received commercial interest due to demonstrated safety of use and potential health benefits of plant products. In this study, a whey protein isolate (WPI) from a byproduct of cheese production was used to stabilize a nanoemulsion formulation that contained hempseed oil and the L. extract (AHE).

An Analysis of Oxidative Changes and the Fatty Acid Profile in Stored Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives.

This study deals with the fatty acid profile and oxidative changes (TBARS) in vacuum-packed (VP) or modified-atmosphere-packed (MAP) finely-comminuted poultry sausages with liquid fish oil and microencapsulated fish oil (MC) additives. An analysis of omega-3 fatty acids (EPA and DHA) showed that their content in the samples with the fish oil additive decreased from the initial value of 0.22 g∙100 g of the product to 0.

The Influence of Packing Methods and Storage Time of Poultry Sausages with Liquid and Microencapsulated Fish Oil Additives on Their Physicochemical, Microbial and Sensory Properties.

The aim of the study was to evaluate the influence of refined fish oil additives in liquid and microencapsulated forms, packing method (VP-vacuum packing, MAP-modified atmosphere packing) and storage time (1, 7, 14, 21 days) on selected physicochemical, microbiological and sensory characteristics of minced poultry sausage. Principle component analysis (PCA) showed that the fish oil additive, packing method and storage time significantly influenced some of the physicochemical characteristics of the sausages. The pH value was negatively correlated with the type of sample and packing method.

Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters.

Background: The composition of meat batters can be modified by the addition of fish oil or microencapsulation of oil. Such modifications affect the water binding and the rheological properties of the resulting systems. There is little information available on the behaviour of water molecules in model meat batter systems with microcapsules.

Classification of Dried Strawberry by the Analysis of the Acoustic Sound with Artificial Neural Networks.

In this paper, the authors used an acoustic wave acting as a disturbance (acoustic vibration), which travelled in all directions on the whole surface of a dried strawberry fruit in its specified area. The area of space in which the acoustic wave occurs is defined as the acoustic field. When the vibrating surface-for example, the surface of the belt-becomes the source, then one can observe the travelling of surface waves.

Effect of microencapsulated fish oil powder on selected quality characteristics of chicken sausages.

Background: Encapsulation of fish oil for use as oil powder for the human food industry offers new product design possibilities. The fat content of fish is unique in the amount of of long chain n-3 fatty acid that it contains. It can be expected that developing innovative food products with significantly improved nutritional value can simultaneously affect their rheological and sensory qualities in different ways.

An evaluation of the mechanical and sensory characteristics of selected foodstuffs for senior citizens.

Background: The population of Poland is one of the fastest ageing communities in Europe. Due to people’s ageing it is necessary to adapt the daily diet to these consumers’ requirements. The potential producers of food for senior citizens must allow for elderly people’s possibilities to consume meals (the structural aspect) and their nutritional needs.

Kinetic models of quality parameters of spreadable processed Gouda cheese during storage.

The aim of the study was to prepare mathematical models based on the Arrhenius equation as predictive tools for the assessment of changes in quality parameters during the storage of spreadable Gouda cheese at temperatures of 8, 20 and 30 °C. The activation energy value and the chemical reaction rate constant enabled the construction of kinetic models, which helped to estimate the direction and rate of changes. Moreover, the activation energy (E) of the quality parameters was used to determine the sequence of their vulnerability during storage.

Applicability of bacterial growth models in spreadable processed cheese.

Background: Food spoilage is a process in which the quality parameters decrease and products are no longer edible. This is a cumulative effect of bacteria growth and their metabolite production, which is a factor limiting shelf life. Thus, the aim of the study was to evaluate whether microbiological growth models for total viable count (TVC) and Clostridium strain bacteria are reliable tools for prediction of microbiological changes in spreadable processed cheese.