Biogenic amines as an indicator of rye leaven quality during production and storage.

Rye leaven, the basic constituent of sour rye soup ('żurek' or white borsch), was obtained through three methods of initiating lacto-fermentation of rye flour. Optimal concentrations of NaCl (1.5%) and garlic (0.

Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere.

A sausage snack was produced by air blast drying of cottage sausage, and its safety and quality were investigated during 10-week storage period in a modified atmosphere (20% CO/80% N) at 4 ± 1°C and 20 ± 1°C. The results of a sensory and instrumental evaluation of colour and texture showed that significantly greater changes in these parameters were caused by drying the sausage rather than during subsequent storage of the produced snacks. Although total viable count increased and reached a maximum value of 6.

Effect of Alcalase Modification of Yellow Lupin () Protein Isolate on Some Functional Properties and Antioxidant Activity.

Protein isolate obtained from sweet yellow lupin () and its Alcalase hydrolysates were examined for their functional and antioxidant properties in relation to surface hydrophobicity of proteins and peptides and molecular weight distribution. Enzymatic hydrolysis improved the foaming characteristics of lupin proteins, while the emulsifying properties deteriorated. It means that good foaming properties of preparations are determined by the presence of low-molecular conglutin and small subunits of conglutins.

Nucleotide degradation, biogenic amine level and microbial contamination as quality indicators of cold-stored rainbow trout (Oncorhynchus mykiss) gravad.

The extent to which the transformation of nucleotides, biogenic amines, and microbiological changes affect the quality and shelf life of vacuum packaged low processed rainbow trout (Oncorhynchus mykiss) gravad during storage at 7 ± 1 °C for 42 days was investigated. Although total viable counts increased slowly up to 6 log CFU g at the end of storage, coliform bacteria disappeared. The histamine concentration and the biogenic amine index increased up to 45.

Impact of enrichment with egg constituents on water status in gluten-free rice pasta - nuclear magnetic resonance and thermogravimetric approach.

Effects of freeze-dried egg white, yolk and whole egg enrichment on water behaviour in fresh pasta dough, dried and cooked rice pasta with respect to control samples were studied by H nuclear magnetic resonance (NMR) relaxometry and thermogravimetric analysis. Enrichments caused lower mobility of water (T) localised within the starch-protein matrix in fresh dough as well as dried pasta. Water compartmentalization was also downgraded in cooked products.

Effects of onion or caraway on the formation of biogenic amines during sauerkraut fermentation and refrigerated storage.

The effects of onion or caraway on changes in the content of biogenic amines were examined in sauerkraut during a fermentation process at 18 °C or 31 °C for 14 days and subsequent storage at 4 °C for 12 weeks. The amines were analysed by high-performance liquid chromatography with pre-column benzoylation. Total biogenic-amine concentration at the end of the fermentation was lower at 31 °C than at 18 °C.

The impact of LED lighting on the yield, morphological structure and some bioactive components in alfalfa (Medicago sativa L.) sprouts.

The aim of this study was to evaluate the impact of selected types of LED (light emitting diodes) lighting on the quality of alfalfa sprouts. In the experiment, cold white, warm white and multicolour: (red, green, blue-RGB) LEDs were applied, and dispersed sunlight was used as a control. The product was examined for the yield and the contents of dry matter, total polyphenols, ascorbic acid, chlorophylls, β-carotene, lutein, neoxanthin and violaxanthin.

Autoproteolysis rate of rainbow trout muscle proteins.

Effect of some physicochemical agents (pH, temperature and incubation time) and iced storage of farmed rainbow trout (Oncorhynchus mykiss) on autoproteolysis of muscle proteins and quality (sensory assessment, instrumental texture, total bacterial counts) were determined. The results showed that the autoproteolysis rate proceeded with its highest intensity at pH 4.2 and temperature about 55 degrees C.