Piotr Gołek, Marta Chęcińska, Włodzimierz Bednarski Biosynteza oraz aktywność przeciwdrobnoustrojowa wybranych biosurfaktantów Biosynthesis and

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1 Folia Universitatis Agriculturae Stetinensis Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4) Spis Treści Contents Aneta Arciszewska, Aneta Cegiełka, Jan Mroczek, Agnieszka Zięba Wpływ dodatku transglutaminazy na właściwości farszów drobiowych z różnym udziałem soli kuchennej Effect of transglutaminase addition on properties of chicken batters with decreased amount of sodium chloride Grażyna Bortnowska Wpływ wybranych obróbek termicznych na skład lotnych substancji zapachowych aromatu kminkowego w modelowej potrawie z drobiu Effects of selected thermal treatments on composition of volatile compounds of the caraway flavouring in a model poultry dish Joanna Bryś, Małgorzata Kowalska, Magdalena Wirkowska, Bolesław Kowalski Właściwości enzymatycznie przeestryfikowanego tłuszczu mlecznego The properties of enzymatically interesterified milkfat Katarzyna Czaczyk, Kamila Myszka, Anna Mueller Wpływ dostępności składników odżywczych na biosyntezę zewnątrzkomórkowych egzopolisacharydów przez Bacillus spp. i ich rola w procesie adhezji The effect of nutrient availability on biosynthesis of extracellular polysaccharides by Bacillus spp. and its role in adhesion Elżbieta Dłużewska, Krzysztof Leszczyński Wpływ rodzaju nośnika na jakość mikrokapsułkowanych aromatów Effect of carrier on the quality of encapsulated flavours Danuta Dojczew, Małgorzata Sobczyk, Agata Goralewska, Tadeusz Haber Wpływ aktywności wybranych hydrolaz na wartość wypiekową mąki z ziarna porośniętego The influence of the activity of some hydrolases on the baking volue of pre-harvest sprouting grains flour Piotr Dziugan, Sylwia Malinowska, Magdalena Włodarczyk, Danuta Kusewicz Wpływ adaptacji niskotemperaturowej bakterii fermentacji mlekowej i drożdży na kriotolerancję The influence of the low-temperature adaptation of Lactic Acid Bacteria (LAB) and yeast on cryotolerance Piotr Dziugan, Sylwia Malinowska, Magdalena Włodarczyk, Danuta Kusewicz Wpływ szoku zimna na liofilizację bakterii mlekowych i drożdży The influence of cold-shock on the freeze drying of Lactic Acid Bacteria and yeast Leszek Gajowiecki, Marek Kotowicz, Kazimierz Lachowicz, Małgorzata Sobczak, Joanna Żochowska, Arkadiusz Żych Wpływ ilości dodatku karagenu oraz preparatów białka soi i pszenicy na właściwości fizyczne i sensoryczne drobno rozdrobnionych doświadczalnych wyrobów drobiowych Effect of varing levels of carrageenan, soya and wheat proteins preparate on physical properties and sensory characteristics of model comminuted poultry products Halina Gambuś, Katarzyna Szary, Renata Sabat, Anna Matusz-Mirlak Wybrane właściwości ziarna pszenżyta przechowywanego przez 24 lata oraz wyizolowanej z niego skrobi Selected properties of triticale grain, stored for 24 years and the isolated starch Paweł Glibowski Inhibicja enzymatycznego brązowienia przez zastosowanie białek serwatkowych Enzymatic browning inhibition by whey proteins aplication Zuzanna Goluch-Koniuszy, Józefa Gardzielewska Wpływ głodzenia przed ubojem na wybrane cechy jakościowe mięsa brojlerów The influence of pre-slaughter feed withdrawalon selected quality characteristics of broiler meat

2 Piotr Gołek, Marta Chęcińska, Włodzimierz Bednarski Biosynteza oraz aktywność przeciwdrobnoustrojowa wybranych biosurfaktantów Biosynthesis and antimicrobial activity of selected biosurfactants Monika Grzeszczuk, Dorota Jadczak, Ewa Rekowska Zawartość wybranych składników chemicznych w świeżych nasionach nowych odmian bobu Content of some chemical compounds in the fresh seeds of new faba bean cultivars Waldemar Gustaw Wpływ gumy ksantanowej na żelowanie koncentratów białek serwatkowych The effect of addition xanthan gum on the gelation of whey protein concentrate Elżbieta Hać-Szymańczuk, Jan Mroczek, Bartosz Stolpe Wpływ wysokiego ciśnienia na właściwości i trwałość mikrobiologiczną surowej polędwicy wędzonej z dodatkiem różnej ilości substancji peklujących Influence of high pressure on properties and microbiological stability of raw smoking pork loin with different amount of curing agents Katarzyna Janda, Krzysztof Ulfig Wpływ temperatury na aktywność lipolityczną, proteolityczną i amylolityczną szczepów Thermomyces lanuginosus wyizolowanych z surowego ziarna kawy The effect of temperature on lipolytic, proteolytic and amylolytic activities of the Thermomyces lanuginosus strains isolated from raw coffee beans Małgorzata Jasińska, Anna Mituniewicz-Małek, Krystian Wąsik Wpływ okresu pozyskania mleka koziego na cechy jakościowe kefiru w czasie przechowywania Effect of the acquiring period of goat s milk on qualitative factors of kefir during storage Małgorzata Jasińska, Krystian Wąsik Wpływ ilości dodanych przypraw na zmiany lipidów masła w czasie chłodniczego przechowywania Effect of spices added on lipids changes in butter during cold storage Danuta Jaworska, Franciszek Świderski Zastosowanie metody profilowania sensorycznego w kontroli jakości i stabilności chipsów ziemniaczanych Use of sensory profiling method for quality and stability control of potato chips Mariola Kobus, Magdalena Włodarczyk, Eugeniusz Pogorzelski Piotr Dziugan, Joanna Laskowska Koncentraty z dzikiej róży (Rosa rugosa) otrzymane różnymi metodami Concentrates from rose hip (Rosa rugosa) received by various methods Piotr Patelski, Józef Stanisław Szopa Selekcja i ocena przydatności przemysłowej biotynoniezależnych hybrydów Saccharomyces cerevisiae Selection and industrial usefulness evaluation of biotin-independent Saccharomyces cerevisiae hybrids Mieczysława Pińska, Tadeusz Wojdyła, Czesław Rzekanowski, Stanisław Rolbiecki, Roman Rolbiecki Wpływ nawadniania deszczownianego i nawożenia azotem na jakość surowca ziemniaczanego przeznaczonego do produkcji frytek i czipsów Influence of sprinkler irrigation and nitrogen fertilization on quality of potato raw material destined for production of crisps and chips Katarzyna Rajkowska, Alina Kunicka, Barbara Cebula, Tadeusz Robak, Piotr Smolewski Charakterystyka hybrydowych szczepów drożdży winiarskich Characterization of wine yeast hybrids Anna Sip, Włodzimierz Grajek Aktywność bakteriocyny wytwarzanej przez bakterie Carnobacterium divergens AS7 w mielonym mięsie wołowym Activity bacteriocin produced by Carnobacterium divergens AS7 in ground beef

3 Katarzyna Skupień, Barbara Wójcik-Stopczyńska, Barbara Jakubowska Zmiany wybranych wskaźników jakościowych w mrożonych homogenatach truskawkowych Changes of quality parametres of frozen strawberry homogenates Jerzy Szpendowski, Jan Kłobukowski, Krzysztof Bohdziewicz Charakterystyka serków twarogowych o podwyższonej wartości odżywczej Characteristics of white cottage cheeses with an increased nutritive value Hanna Śmigielska, Grażyna Lewandowicz, Aleksander Walkowski Wpływ dodatku mikroelementów na właściwości użytkowe skrobi utlenionych Effect of microelements addition on functional properties of oxidized starches Barbara Wójcik-Stopczyńska, Barbara Jakubowska Badanie mikrobiologicznej jakości przypraw pochodzących od różnych producentów Estimation of microbiological quality of spices delivered by various producers Anna Żbikowska, Krzysztof Krygier, Jarosława Rutkowska Wpływ zawartości izomerów trans na zmiany chemiczne zachodzące w tłuszczach podczas wypieku ciastek francuskich The influence of isomers trans content on chemical changes in fats during baking of puff-pastry Arkadiusz Żych, Leszek Gajowiecki, Kazimierz Lachowicz Małgorzata Sobczak, Marek Kotowicz, Joanna Żochowska Wpływ parametrów procesu masowania na zmiany tekstury mięśni udowych indyków i mięśnia półbłoniastego bydła Effects of massaging parameters on turkey tight and beef semimembranosus muscles texture changes Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): 7-14 ANETA ARCISZEWSKA, ANETA CEGIEŁKA, JAN MROCZEK, AGNIESZKA ZIĘBA WPŁYW DODATKU TRANSGLUTAMINAZY NA WŁAŚCIWOŚCI FARSZÓW DROBIOWYCH Z RÓŻNYM UDZIAŁEM SOLI KUCHENNEJ EFFECT OF TRANSGLUTAMINASE ADDITION ON PROPERTIES OF CHICKEN BATTERS WITH DECREASED AMOUNT OF SODIUM CHLORIDE Katedra Technologii Żywności, Szkoła Główna Gospodarstwa Wiejskiego ul. Nowoursynowska 159c, Warszawa Słowa kluczowe: transglutaminaza, mięso drobiowe, sól kuchenna, wyciek termiczny, tekstura, parametry barwy. Key words: transglutaminase, chicken meat, sodium chloride, cooking loss, texture, colour. Abstract. Effect of transglutaminase (ACTIVA WM commercial preperate, 0.3%) and sodium chloride (1.5 and 2.5%) addition on properties of chicken thigh batters was studied. Transglutaminase slightly decreased cooking loss of incurred batters. Cooking loss was affected mainly by NaCl (both at the level 2.5 and 1.5%). Sodium chloride brought about also increase of penetration force. In the case of meat better texture interaction was observed between NaCl and TG. Curing of meat was the main factor, which affect colour values of model batters. The enzyme addition had no influence on colour. Sodium chloride was the main ingredient limiting cooking losses.

4 Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): GRAŻYNA BORTNOWSKA WPŁYW WYBRANYCH OBRÓBEK TERMICZNYCH NA SKŁAD LOTNYCH SUBSTANCJI ZAPACHOWYCH AROMATU KMINKOWEGO W MODELOWEJ POTRAWIE Z DROBIU EFFECTS OF SELECTED THERMAL TREATMENTS ON COMPOSITION OF VOLATILE COMPOUNDS OF THE CARAWAY FLAVOURING IN A MODEL POULTRY DISH Katedra Technologii Żywności, Akademia Rolnicza ul. Papieża Pawła VI nr 3, Szczecin Słowa kluczowe: aromat przyprawowy, obróbka termiczna, potrawa z drobiu, analiza headspace. Key words: flavouring formula, thermal treatment, poultry dish, headspace analysis. Abstract. Effects of selected thermal treatments on composition of caraway flavouring volatile components released into the layer immediately above the food were followed in a model poultry dish. The quality of volatiles in vapours of the model dish headspace was found to be independent of the thermal treatment applied. On the other hand, the quantity of the volatile compounds clearly depended on the treatment used, particularly in previously frozen dishes. The caraway aroma over a model dish cooked in a convection-steam oven and in a microwave oven was slightly more intensive than that over a dish cooked in a traditional way. Thermal treatment, applied to a frozen dish, in a convection-steam oven with a simultaneous application of steam and hot air was most effective in restricting the release of volatiles into the dish headspace. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): JOANNA BRYŚ, MAŁGORZATA KOWALSKA 1, MAGDALENA WIRKOWSKA BOLESŁAW KOWALSKI WŁAŚCIWOŚCI ENZYMATYCZNIE PRZEESTRYFIKOWANEGO TŁUSZCZU MLECZNEGO THE PROPERTIES OF ENZYMATICALLY INTERESTERIFIED MILKFAT Katedra Chemii, Szkoła Główna Gospodarstwa Wiejskiego ul. Nowoursynowska 159 c, Warszawa, tzy_kco@delta.sggw.waw.pl 1 Katedra Chemii, Politechnika Radomska ul. Chrobrego 27, Radom Słowa kluczowe: tłuszcz mleczny, przeestryfikowanie enzymatyczne, lipazy. Key words: milkfat, enzymatic interesterification, lipases. Abstract. The changes of physical and chemical properties of milkfat after enzymatic interesterification were studied. The fats were interesterified for various times and at various temperatures. In the initial mixtures and interesterified fats acid values, polar fraction contents, slip melting points, solid fat contents, fatty acids compositions and their distribution among the sn-2 and sn-1.3 positions were determined. It has been found that after interesterification the concentration of free fatty acids and of polar fraction increased. The interesterification causes the improvement the physical properties of milkfat, without influence on the structure of its fatty acids.

5 Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): KATARZYNA CZACZYK, KAMILA MYSZKA, ANNA MUELLER WPŁYW DOSTĘPNOŚCI SKŁADNIKÓW ODŻYWCZYCH NA BIOSYNTEZĘ ZEWNĄTRZKOMÓRKOWYCH EGZOPOLISACHARYDÓW PRZEZ BACILLUS SPP. I ICH ROLA W PROCESIE ADHEZJI THE EFFECT OF NUTRIENT AVAILABILITY ON BIOSYNTHESIS OF EXTRACELLULAR POLYSACCHARIDES BY BACILLUS SPP. AND ITS ROLE IN ADHESION Katedra Biotechnologii i Mikrobiologii Żywności, Akademia Rolnicza ul. Wojska Polskiego 48, Poznań Słowa kluczowe: zewnątrzkomórkowe egzopolisacharydy, adhezja, Bacillus ssp. Key words: extracellular polysaccharides, adhesion, Bacillus spp. Abstract. The purpose of this work was to study the influence of nutrient availability on the biosynthesis of extracellular polysaccharides by Bacillus spp. The relationship between amount of produced EPS and bacteria s adhesion to the surface of stainless steel (304L) was also defined. In the aim of estimation the amount of exopolysaccharides, the method of its separation using ultrasonic waves and spectrophotometric assay after acid hydrolysis was applied. Adhesion of bacterial cells to surfaces was examined using direct fluorescence microscopy. The results obtained in this work suggested important role of the nutrient availability on biosynthesis of exopolysaccharides by Bacillus spp. The influence of the species of bacteria and stage of its growth on the production of polysaccharides was also proved. The lowest extracellular polysaccharides biosynthesis was observed in optimal culture conditions. The biggest production of these substances was determined in first stages of growth of examined bacteria species. The great majority of variants of experiments proved the correlation between the amount of synthesized exopolysaccharides and the adhesion of Bacillus spp. cells to the surface of stainless steel. By lower extracellular polysaccharides production higher adhesion degrees were also observed, what might indicate that in such conditions, besides exopolysaccharides biosynthesis, other factors can play a significant role in microorganism s adhesion to the abiotic surfaces. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): ELŻBIETA DŁUŻEWSKA, KRZYSZTOF LESZCZYŃSKI WPŁYW RODZAJU NOŚNIKA NA JAKOŚĆ MIKROKAPSUŁKOWANYCH AROMATÓW EFFECT OF CARRIER ON THE QUALITY OF ENCAPSULATED FLAVOURS Katedra Technologii Żywności, Szkoła Główna Gospodarstwa Wiejskiego ul. Nowoursynowska 159 c, Warszawa, dluzewska@alpha.sggw.waw.pl Słowa kluczowe: aromat, guma arabska, maltodekstryny, mikrokapsułkowanie, skrobia modyfikowana. Key words: arabic gum, flavour, maltodextrin, modified starch, microencapsulation. Abstract. The aim of this work was to determine the effect of carrier on the sensory quality of microencapsulated essential oil obtained by spray drying. The flavour emulsions were obtained by emulsifying essential oil in carrier solution. The arabic gum, modified starch, maltodextrin and their blends were used as a carrier. The apparent viscosity and stability of

6 emulsions were determined. The sensory evaluation of the powder flavours, their solutions and puddings obtained with addition of investigated flavours were carried out. The stability of flavour emulsions correlated well with the apparent viscosity. The larger fraction of arabic gum made the emulsion more stable. The level of flavour retention in microcapsules depended on the used carrier. It was noted that the use of mixture of two or three carriers in the microencapsulation process improved the flavour retention in comparison with the flavour samples dried on single carriers. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): DANUTA DOJCZEW, MAŁGORZATA SOBCZYK, AGATA GORALEWSKA, TADEUSZ HABER WPŁYW AKTYWNOŚCI WYBRANYCH HYDROLAZ NA WARTOŚĆ WYPIEKOWĄ MĄKI Z ZIARNA POROŚNIĘTEGO THE INFLUENCE OF THE ACTIVITY OF SOME HYDROLASES ON THE BAKING VOLUE OF PRE-HARVEST SPROUTING GRAINS FLOUR Katedra Technologii Żywności, Szkoła Główna Gospodarstwa Wiejskiego ul. Nowoursynowska 159 C, Warszawa dojczew@alpha.sggw.waw.pl, msobczyk@alpha.sggw.waw.pl Słowa kluczowe: żyto, pszenżyto, pszenica, aktywność amylolityczna, proteolityczna, porastanie. Key words: triticale, wheat, rye, pre-harvest sprouting, proteolytic, amylolytic activity. Abstract. The influence of pre-harvest sprouting of grains on the level of proteolytic and amylolytic activity and the use of pre-harvest sprouting grain flour in banking with ascorbic acid and vital gluten addition were investigated. The non protein nitrogen total, proteolytic and amylolytic activity and farinography properties were analyzed. After the investigation there was a laboratory banking. The activity of the hydrolytic enzymes increased in every preharvest sprouting grains milling fractions investigated samples. The total proteolytic activity was the highest in the bruise bran and milling, particulary in Triticale and rye in the wheat. The relationship between rheologic properties of dough and level of hydrolytic activity was estimated. The additions favourably influenced the quality of bread. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): PIOTR DZIUGAN, SYLWIA MALINOWSKA, MAGDALENA WŁODARCZYK DANUTA KUSEWICZ WPŁYW ADAPTACJI NISKOTEMPERATUROWEJ BAKTERII FERMENTACJI MLEKOWEJ I DROŻDŻY NA KRIOTOLERANCJĘ THE INFLUENCE OF THE LOW-TEMPERATURE ADAPTATION OF LACTIC ACID BACTERIA (LAB) AND YEAST ON CRYOTOLERANCE Instytut Technologii Fermentacji i Mikrobiologii, Politechnika Łódzka ul. Wólczańska 171/173, Łódź Słowa kluczowe: adaptacja niskotemperaturowa, zimny szok, kriotolerancja, mechanizmy przystosowawcze, bakterie mlekowe, drożdże. Key words: low-temperature adaptation, cold shock, cryotolerance, adaptative mechanisms, LAB, yeast, stress.

7 Abstract. Adaptation of cells to low temperatures and actuating mechanisms protecting of microorganisms from freezing effects are new factor, which was ignored by the research of microorganisms cryoresistance. In search of possibilities of protection of biological material from destructive action freeze process tested effectiveness of low-temperature induction of cryoprotection mechanisms in the cells. The starter culture, which was composed of LAB and yeast (S. cerevisiae), was used as biological material. The mixture of meal and water in proportion of 100 to 150 was applied the fermentation medium. The fermentation was making at 30ºC during 20 h. On the basis of the obtained results it was found that in the samples without cryoprotectant Saccharomyces cerevisiae achieved the survival of freezing 60% and Lactobacillus plantarum 80%. Additional of the mixture (8% sacharose and 0.5% CaCO 3 ) before cold shock cost the reducing of the process from 30 to 14 h, also it guaranteed the freeze survival 100% for the both microorganisms groups at freezing speed 1.5 deg min -1. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): PIOTR DZIUGAN, SYLWIA MALINOWSKA, MAGDALENA WŁODARCZYK, DANUTA KUSEWICZ WPŁYW SZOKU ZIMNA NA LIOFILIZACJĘ BAKTERII MLEKOWYCH I DROŻDŻY THE INFLUENCE OF COLD-SHOCK ON THE FREEZE DRYING OF LACTIC ACID BACTERIA AND YEAST Instytut Technologii Fermentacji i Mikrobiologii, Politechnika Łódzka ul. Wólczańska 171/173, Łódź Słowa kluczowe: liofilizacja, zimny szok, kultury starterowe, bakterie mlekowe, drożdże. Key words: cold-shock, freeze drying, starter culture, LAB, yeast. Abstract. The liophilization process requires in each case of taking into consideration of freezing and freeze-drying conditions. This is significant when the biological material is heterogeneous. Heterogeneous material is for example the carter culture composed of Lactobacillus plantarum Lactobacillus brevis, Lactobacillus sanfranciscensis and Saccharomyces cerevisiae. The number of grows able LAB and yeast was determined in raw formulation, after freezing and after stopping of freeze-drying. The influence of storage temperature on the survival baker s liophilizated starter culture was determined additional. Low temperature adaptation (14h/10ºC) was additional protection of microorganisms mixture cultures of LAB and yeast against lethal effect of freezing. The survival of microorganisms freezing after cold shock increased about 20%. On the basis of the obtained results it was found that mechanisms, which protect the cells against freezing effect and which was formed during the cold shock didn t have an influence on live microorganisms cells presenting in storing lyophilizes. The temperature 20ºC was the optimal storage temperature. It guaranteed the survival of LAB in 94,5% and yeast in 75% after 126 days of vacuous storage.

8 Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): LESZEK GAJOWIECKI, MAREK KOTOWICZ, KAZIMIERZ LACHOWICZ MAŁGORZATA SOBCZAK, JOANNA ŻOCHOWSKA, ARKADIUSZ ŻYCH WPŁYW ILOŚCI DODATKU KARAGENU ORAZ PREPARATÓW BIAŁKA SOI I PSZENICY NA WŁAŚCIWOŚCI FIZYCZNE I SENSORYCZNE DROBNO ROZDROBNIONYCH DOŚWIADCZALNYCH WYROBÓW DROBIOWYCH EFFECT OF VARING LEVELS OF CARRAGEENAN, SOYA AND WHEAT PROTEINS PREPARATE ON PHYSICAL PROPERTIES AND SENSORY CHARACTERISTICS OF MODEL COMMINUTED POULTRY PRODUCTS Zakład Technologii Mięsa, Akademia Rolnicza ul. Kazimierza Królewicza 4, Szczecin Słowa kluczowe: dodatki funkcjonalne, tekstura, barwa, produkty drobiowe. Key words: food additives, texture, colour characteristics, model poultry products. Abstract. The object of the present work was to assess the effects of kappa carrageenan, soya isolate proteins and wheat proteins additions on selected textural parameters, yield, colour and sensory analysis of model, comminuted poultry meat products. Increase in carrageenan, soya and wheat proteins leads to higher values of hardness and gumminess of experimental samples. Carrageenan and proteins perpetrates addition resulted in lightness and redness of final model products. The sensory analysis resulted in increase of experimental samples contain wheat proteins additions. Carrageenan additions affected the highest waster holding capacity and the lowest thermal drip. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): HALINA GAMBUŚ, KATARZYNA SZARY, RENATA SABAT, ANNA MATUSZ- MIRLAK WYBRANE WŁAŚCIWOŚCI ZIARNA PSZENŻYTA PRZECHOWYWANEGO PRZEZ 24 LATA ORAZ WYIZOLOWANEJ Z NIEGO SKROBI SELECTED PROPERTIES OF TRITICALE GRAIN, STORED FOR 24 YEARS AND THE ISOLATED STARCH Katedra Technologii Węglowodanów, Akademia Rolnicza ul. Balicka 122, Kraków Słowa kluczowe: amyloza, masa cząsteczkowa, pszenżyto, rozpuszczalność w wodzie, skrobia, starzenie się skrobi, wiązanie wody. Key words: amylose, molecular weight, triticale, solubility, starch, starch ageing water binding capacity. Abstract. The aim of the study was to check if after 24 years of storing the grain of Polish triticale cultivars, the isolated starch is significantly influenced by ageing process. The material included 10 Polish cultivars of triticale, harvested in 1997 and stored in ambient conditions for 24 years, and the starch isolated by laboratory method. Grain samples did not reveal sprouting energy and sewing value, and contained very low moisture (aprox. 10%). No changes in nonstarch components (protein, phosphorus) were observed, but the starch isolated from old grain was generally lower in amylose. Despite of the methodical differences in calculation of the molecular weight of starch (1979 Ceh method; 2004 SEC) the trends observed for wheat and triticale starch were preserved, irrespective of the date of starch isolation. At 60ºC triticale

9 starch isolated from old grain revealed higher water binding capacity and solubility in comparision to starch isolated from fresh grain, while at 80ºC both these values were lower. PAWEŁ GLIBOWSKI Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): INHIBICJA ENZYMATYCZNEGO BRĄZOWIENIA PRZEZ ZASTOSOWANIE BIAŁEK SERWATKOWYCH ENZYMATIC BROWNING INHIBITION BY WHEY PROTEINS APLICATION Katedra Technologii Przemysłu Rolno-Spożywczego i Przechowalnictwa, Akademia Rolnicza ul. Skromna 8, Lublin Słowa kluczowe: białka serwatkowe, enzymatyczne brązowienie, inhibicja. Key words: whey proteins, enzymatic browning, inhibition. Abstract. An attempt was make to inhibit enzymatic browning in case of celery, potato and apple by using films with whey proteins and carboxymethylcellulose addition. A change of colour was measured after a week, month and two months of keeping in a temperature -14ºC by visual assessment, whiteness and spectrophotometry measurements. Defrost water lost was also measured. Application of films with whey proteins and carboxymethylcellulose turned out effective in enzymatic browning inhibition in case of apple and potato. In case of celery application of such films doesn t matter. Enzymatic browning estimation by spectrophotometric method failed. Applied films reduced the amounts of defrost water in celery and potato however in case of apples were ineffective. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): ZUZANNA GOLUCH-KONIUSZY, JÓZEFA GARDZIELEWSKA 1 WPŁYW GŁODZENIA PRZED UBOJEM NA WYBRANE CECHY JAKOŚCIOWE MIĘSA BROJLERÓW THE INFLUENCE OF PRE-SLAUGHTER FEED WITHDRAWALON SELECTED QUALITY CHARACTERISTICS OF BROILER MEAT Zakład Fizjologii Żywienia Człowieka, Akademia Rolnicza ul. Papieża Pawła VI nr 3, Szczecin 1 Katedra Oceny Produktów Zwierzęcych, Akademia Rolnicza ul. Doktora Judyma 24, Szczecin Słowa kluczowe: brojlery, głodzenie, ph, skład chemiczny, wodochłonność, ocena sensoryczna. Key words: broiler chickens, pre-slaughter feed withdrawal, ph, chemical composition, water holding capacity, sensory evaluation of meat and bouillon. Abstract. The research took place in spring and summer. It was conducted on 120 broiler chickens Isa Vedette, brought in their fifth week of live on the farm and taken to the research rooms of the department. The chickens then underwent a one week period of adaptation. Before slaughter, the chickens were devided into four groups (of 30 chickens each, with even devision of sexes); the control group, fed and watered before slaughter, and groups deprived of food and water 4,8, and 12 hours before slaughter. After the slaughter, ph was measured, water holding capacity and basic chemical composition were described, and sensory evaluation of cooked muscles and of the bouillon conducted. The research has shown that the pre-slaughter starvation does not cause worsening of the examined quality characteristics of

10 breast meat. In the case of leg meat, the application of pre-slaughter starvation improves tenderness of the meat, but worsens acidity (higher ph), and sensory attractiveness of the broth and lowers the level of intramuscularly fat. The smallest changes were noted while applying the four hour period of food and water deprivation. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): PIOTR GOŁEK, MARTA CHĘCIŃSKA, WŁODZIMIERZ BEDNARSKI BIOSYNTEZA ORAZ AKTYWNOŚĆ PRZECIWDROBNOUSTROJOWA WYBRANYCH BIOSURFAKTANTÓW BIOSYNTHESIS AND ANTIMICROBIAL ACTIVITY OF SELECTED BIOSURFACTANTS Katedra Biotechnologii Żywności, Uniwersytet Warmińsko-Mazurski ul. J. Heweliusza 1, Olsztyn, Kortowo Słowa kluczowe: aktywność przeciwdrobnoustrojowa, bakterie fermentacji mlekowej, drożdże, biosurfaktanty. Key words: antimicrobial activity, lactic acid bacteria, yeast, biosurfactants. Abstract. Antimicrobial activity of post-culture liquids after the cultivation of yeast (C.antarctica and C.apicola) and bacteria of Lactobacillus, containing biosurfactants towards the selected bacteria, were evaluated. Three Gram-negative (E.coli, K.pneumoniae, P.aeruginosa) and three Gram-positive (B.subtilis, M.roseus, S.epidermidis) bacterial strains were examined. The antimicrobial activity of the experimental liquids was evaluated with the diffusion method with wells. Most of the evaluated liquids inhibited the growth of all the tested bacteria. Only the post-culture liquid after the cultivation of C.antarctica exhibited antimicrobial activity exclusively towards M.roseus. Glycolipid antimicrobial activity is determined by both their type and their concentration in the post-culture liquid after the cultivation of yeast. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): MONIKA GRZESZCZUK, DOROTA JADCZAK 1, EWA REKOWSKA 1 ZAWARTOŚĆ WYBRANYCH SKŁADNIKÓW CHEMICZNYCH W ŚWIEŻYCH NASIONACH NOWYCH ODMIAN BOBU CONTENT OF SOME CHEMICAL COMPOUNDS IN THE FRESH SEEDS OF NEW FABA BEAN CULTIVARS Katedra Mikrobiologii i Biotechnologii Środowiska, Akademia Rolnicza ul. J. Słowackiego 17, Szczecin 1 Katedra Warzywnictwa, Akademia Rolnicza ul. Janosika 8, Szczecin Słowa kluczowe: bób, cukrowce, chlorofil, odmiana, witamina C. Key words: cultivar, chlorophyll, faba bean, saccharides, vitamin C. Abstract. The experiment was carried out in the years The aim of this study was to compare the biological value of three large seed ( Bachus, Basta, Windsor Biały ) and three small seed cultivars of faba bean ( Orlik, Jupiter i Nowo ). The amount of analysed in the experiment chemiacal compounds was for the tested cultivars on average: dry matter 17.76%, total soluble sugars 1.21%, starch 13.49%, crude fibre 0.32%, vitamin C mg 100 g -1 and total chlorophyll µg kg -1. Among the tested cultivars the highest

11 amount of dry matter, starch, saccharose, total soluble sugars, total fibre, vitamin C and chlorophyll was obtained for cultivar Orlik. It was found that cultivar Nowo contained the highest amount of reducing sugars, but the lowest of all the rest from tested in the experiment components. Large seed cultivars of faba bean were characterised by high amount of vitamin C (on average mg 100 g -1 ). Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): WALDEMAR GUSTAW WPŁYW GUMY KSANTANOWEJ NA ŻELOWANIE KONCENTRATÓW BIAŁEK SERWATKOWYCH THE EFFECT OF ADDITION XANTHAN GUM ON THE GELATION OF WHEY PROTEIN CONCENTRATE Katedra Technologii Przemysłu Rolno-Spożywczego i Przechowalnictwa, Akademia Rolnicza ul. Skromna 8, Lublin Słowa kluczowe: faza separacji, reologia, tekstura, żel. Key words: gel, phase separation, rheology, texture. Abstract. Whey protein concentrate (WPI) xanthan gum heat-induced gels were obtained at ph range 6-8. The rheological properties of WPC (3%) xanthan gum (0.1) were examinated. In presence of xanthan gum, the highest shear stress value was observed at ph 8 and 0.3% polysaccharide concentration. The highest apparent viscosity had mixtures obtained at ph 7 and 0.1% polysaccharide concentration. The phase separation occurs in WPC xanthan gum mixed systems. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): ELŻBIETA HAĆ-SZYMAŃCZUK, JAN MROCZEK 1, BARTOSZ STOLPE 1 WPŁYW WYSOKIEGO CIŚNIENIA NA WŁAŚCIWOŚCI I TRWAŁOŚĆ MIKROBIOLOGICZNĄ SUROWEJ POLĘDWICY WĘDZONEJ Z DODATKIEM RÓŻNEJ ILOŚCI SUBSTANCJI PEKLUJĄCYCH INFLUENCE OF HIGH PRESSURE ON PROPERTIES AND MICROBIOLOGICAL STABILITY OF RAW SMOKING PORK LOIN WITH DIFFERENT AMOUNT OF CURING AGENTS Katedra Biotechnologii, Mikrobiologii i Oceny Żywności 1 Katedra Technologii Żywności, Szkoła Główna Gospodarstwa Wiejskiego ul. Nowoursynowska 159 C, Warszawa Słowa kluczowe: wysokie ciśnienie, surowa polędwica wędzona, substancje peklujące. Key words: high pressure, pork loin, curing agents. Abstract. Influence of high pressure on the quality and properties of raw smoking pork loin with reduced amount of curing agents were investigated. Pork loin with a constant volume of brine addition (20%) was manufactured according to two formulas. They were different in the amount of added sodium nitrite (0.010 and 0.015%) and sodium chloride (1.5 and 2.5%) as a percentage of the finished product. Cured pork loin was portioned, the vacuum packed, pressured (600 MPa, 10 and 30 minutes, room temperature) and stored at 4-6ºC for 0, 6 and 8 weeks. The final product was analyzed by microbial, physical and chemical evaluation of drip loss, force of penetration, contents of nitrogen sarcoplasmic and myofibrillar protein and

12 photos by electron microscopy. Sensory analysis included evaluation of colour, smell, taste and consistency. Based on the results it was concluded that shelf-life of raw smoked pork loin with reduced amount of curing agents and pressured was prolonged up to 6 weeks at 4-6ºC. However applying of high pressure did not have negative influence on the taste, smell and consistency but increased amount of drip loss in package, did worsen its colour and increased texture. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): KATARZYNA JANDA, KRZYSZTOF ULFIG 1 WPŁYW TEMPERATURY NA AKTYWNOŚĆ LIPOLITYCZNĄ, PROTEOLITYCZNĄ I AMYLOLITYCZNĄ SZCZEPÓW THERMOMYCES LANUGINOSUS WYIZOLOWANYCH Z SUROWEGO ZIARNA KAWY THE EFFECT OF TEMPERATURE ON LIPOLYTIC, PROTEOLYTIC AND AMYLOLYTIC ACTIVITIES OF THE THERMOMYCES LANUGINOSUS STRAINS ISOLATED FROM RAW COFFEE BEANS Katedra Mikrobiologii i Biotechnologii Środowiska, Akademia Rolnicza ul. J. Słowackiego 17, Szczecin 1 Katedra Biotechnologii Środowiskowej, Politechnika Śląska ul. Akademicka 2, Gliwice Słowa kluczowe: aktywność lipolityczna, proteolityczna, amylolityczna, temperatura, Thermomyces lanuginosus. Key words: lipolytic, proteolytic and amylolytic activities, temperature, Thermomyces lanuginosus. Abstract. The Thermomyces lanuginosus strains isolated from raw coffee beans were examined for lipolytic, proteolytic and amylolytic activities at 30, 40, 50 and 60ºC. Tributyrin, gelatin, casein and soluble starch were used as substrates. The experiment was performed on solid media. Diameters of colonies and substrate hydrolysis zones were measures and enzymatic activity indices computed. The highest lipolytic activity index was observed at 60ºC. No growth of the strains was observed on both gelatin and casein at 30ºC. At higher temperatures, the proteolytic activity on casein was found to be much higher than that on gelatin. The highest proteolytic activity index on casein was observed at 50ºC. No growth of the strains was observed on starch at 30ºC. The amylolytic activity index was found to be low at 40, 50 and 60ºC. Results are discussed from biotechnological and environmental points of view. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): MAŁGORZATA JASIŃSKA, ANNA MITUNIEWICZ-MAŁEK, KRYSTIAN WĄSIK WPŁYW OKRESU POZYSKANIA MLEKA KOZIEGO NA CECHY JAKOŚCIOWE KEFIRU W CZASIE PRZECHOWYWANIA EFFECT OF THE ACQUIRING PERIOD OF GOAT S MILK ON QUALITATIVE FACTORS OF KEFIR DURING STORAGE Zakład Technologii Mleczarskiej, Akademia Rolnicza ul. Papieża Pawła VI nr 3, Szczecin Słowa kluczowe: mleko kozie, kefir, okres pozyskania. Key words: goat s milk, kefir, acquiring period.

13 Abstract. Performed analyses aimed in definition of usefulness of the goat's milk, obtained in various period of the year for the kefir production. Used material was dated at the end of: January, May, June and October. Obtained experimental kefirs were estimated sensorically and their acidity, contents of amino nitrogen, acetic aldehyde and ethanol were measured. On the basis of analyses it could be stated that acquiring period of the goat's milk has significant impact on sensory features and estimated chemical factors of produced kefir. It referred in the highest degree to consistence and intensity of goat's flavour and acidity. Amongst analysed kefirs, the best consistence, the least perceptible goat's flavour and the highest acidity in the whole storage period (3 weeks) characterised the kefir made of the milk acquired at the end of October, while the loosiest consistence, generally the most perceptible goat's flavour and the lowest acidity characterised the kefir made of the milk acquired at the end of May. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): MAŁGORZATA JASIŃSKA, KRYSTIAN WĄSIK WPŁYW ILOŚCI DODANYCH PRZYPRAW NA ZMIANY LIPIDÓW MASŁA W CZASIE CHŁODNICZEGO PRZECHOWYWANIA EFFECT OF SPICES ADDED ON LIPIDS CHANGES IN BUTTER DURING COLD STORAGE Zakład Technologii Mleczarskiej Akademia Rolnicza ul. Papieża Pawła VI 3, Szczecin Słowa kluczowe: masło, przyprawy, lipoliza, autooksydacja. Key words: butter, spices, lipolysis, oxidation. Abstract. The effect of 1, 2, 3% spices added: savory, garlic, dill and chives on the lipolysis and oxidation of the butter s lipids under cold storage was investigated. The changes in butter lipids were estimated on the basis of the butter acidity and peroxides contents. It was stated that the spices tested did not cause decrease of lipolysis and oxidation under cold storage. The highest acidity was in butter lipids with 2 i 3% of savory and 3% of dill added. Among used spices only garlic limited lipolysis and oxidation in butter. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): DANUTA JAWORSKA, FRANCISZEK ŚWIDERSKI 1 ZASTOSOWANIE METODY PROFILOWANIA SENSORYCZNEGO W KONTROLI JAKOŚCI I STABILNOŚCI CHIPSÓW ZIEMNIACZANYCH USE OF SENSORY PROFILING METHOD FOR QUALITY AND STABILITY CONTROL OF POTATO CHIPS Katedra Techniki i Technologii Gastronomicznej 1 Katedra Żywności Funkcjonalnej i Towaroznawstwa, Szkoła Główna Gospodarstwa Wiejskiego ul. Nowoursynowska 159 c, Warszawa Słowa kluczowe: chipsy ziemniaczane, jakość sensoryczna, metoda QDA. Key words: potato chips, sensory quality, QDA method. Abstract. The aim of the study was comparison of sensory quality and stability of sensory attributes of present on the market salted potato chips. For analytical characteristics of evaluated material the quantitative descriptive analysis (QDA) was used. The use of this

14 method for evaluation of chips quality enabled to receive detailed information on their sensory quality and its changes in different lots of product. Differentiation and instability of sensory quality of different lots of evaluated potato chips was shown. A negative sensory influence (rancid odour and flavour), determined the overall sensory quality of examined products and are of crucial importance for the overall sensory quality. Overall sensory quality was positively correlated with odour and flavour attributes defined as: fried potato and crispness. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): MARIOLA KOBUS, MAGDALENA WŁODARCZYK, EUGENIUSZ POGORZELSKI PIOTR DZIUGAN, JOANNA LASKOWSKA KONCENTRATY Z DZIKIEJ RÓŻY (ROSA RUGOSA) OTRZYMANE RÓŻNYMI METODAMI CONCENTRATES FROM ROSE HIP (ROSA RUGOSA) RECEIVED BY VARIOUS METHODS Instytut Technologii Fermentacji i Mikrobiologii, Politechnika Łódzka ul. Wólczańska 171/173, Łódź Słowa kluczowe: sok, dzika róża (Rosa rugosa), kriokoncentracja, zagęszczanie próżniowe, przeciwutleniacze, aktywność przeciwutleniająca Key words: juice, rose hip (Rosa rugosa), cryoconcentration, vacuum s condensation, antioxidants, antioxidant activity Abstract. Due to high contents of biologically active compounds fruits of rose hip (Rosa rugosa) prove very profitable for human being high antioxidation activity. These was received concentrates from fruits of rose hip (Rosa rugosa) by methods: vacuum s condensation and cryoconcentration and it compared these condensed environments in respect of chemical composition and antioxidant activity with concentrate originated from company AGRICO S.A. Researches exerted that cryoconcentration method allows better activity of antioxidants compounds than vacuum s condensation method. Total concentration of chemical antioxidants in a commercial concentrate was about 9% higher in comparison to juice after cryoconcentration and was about 30% higer in comparison to juice vacuum s condensation. Antioxidant activity of compressed juices was at approximated level. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): PIOTR PATELSKI, JÓZEF STANISŁAW SZOPA SELEKCJA I OCENA PRZYDATNOŚCI PRZEMYSŁOWEJ BIOTYNONIEZALEŻNYCH HYBRYDÓW SACCHAROMYCES CEREVISIAE SELECTION AND INDUSTRIAL USEFULNESS EVALUATION OF BIOTIN- INDEPENDENT SACCHAROMYCES CEREVISIAE HYBRIDS Zakład Technologii Spirytusu i Drożdży, Politechnika Łódzka ul. Wólczańska 171/173, Łódź, piotrpat@wp.pl Słowa kluczowe: drożdże piekarskie, hybrydy, biotyna. Key words: baker s yeast, hybrids, biotin. Abstract. In this article selection of biotin-independent Saccharomyes cerevisiae hybrids toward industrial baker s yeast production was described. Influence of biotin on biomass

15 production was investigated. Selections were carried out at laboratory, semi-laboratory and industrial stages. Two hybrids were selected from total 10 examined. Propagation yield and rising power (leavening ability) of biomass obtained in molasses media were evaluated. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): MIECZYSŁAWA PIŃSKA, TADEUSZ WOJDYŁA, CZESŁAW RZEKANOWSKI 1, STANISŁAW ROLBIECKI 1, ROMAN ROLBIECKI 1 WPŁYW NAWADNIANIA DESZCZOWNIANEGO I NAWOŻENIA AZOTEM NA JAKOŚĆ SUROWCA ZIEMNIACZANEGO PRZEZNACZONEGO DO PRODUKCJI FRYTEK I CZIPSÓW INFLUENCE OF SPRINKLER IRRIGATION AND NITROGEN FERTILIZATION ON QUALITY OF POTATO RAW MATERIAL DESTINED FOR PRODUCTION OF CRISPS AND CHIPS Katedra Przechowalnictwa i Przetwórstwa Produktów Roślinnych, Akademia Techniczno- Rolnicza ul. Kordeckiego 20, Bydgoszcz 1 Katedra Melioracji i Agrometeorologii, Akademia Techniczno-Rolnicza ul. Bernardyńska 6, Bydgoszcz Słowa kluczowe: nawadnianie deszczowniane, nawożenie azotem, jakość surowca ziemniaczanego, produkcja frytek, produkcja czipsów. Key words: sprinkler irrigation, nitrogen fertilization, quality of potato raw material, production of crisps, production of chips. Abstract. The trials were conducted in the years The aim of the study was to determine the influence of sprinkler irrigation and nitrogen fertilization on chemical composition of potato tubers from cv. Barycz, Mors and Triada as well as on the quality of crisps and chips which were obtained from these cultivars. Chemical analysis indicated that tubers of all the tested cultivars grown under sprinkler irrigation and with higher nitrogen dose (125 kg ha -1 ) were characterized by tendency for decrease of dry matter and starch content. Tubers of potatoes from irrigated plots were characterized by higher accumulation of reducing sugars. Irrigation did not influence on the vitamin C content. Triada potato tubers were the best for production of crisps and chips. Crisps produced from tubers of this cultivar grown without irrigation and fertilized with the higher nitrogen dose were characterized by the highest quality (4.5 pt). Chips of the highest quality (4.8 pt) were obtained also from non-irrigated objects but fertilized with the lower nitrogen dose (75 kg ha -1 ). Storage of potatoes significantly decreased the usefulness of tubers for thermal processing (decrease of starch, dry matter and vitamin C content as well as increased accumulation of reducing sugars). These unfavourable changes were lower on non-irrigated objects and under lower level of nitrogen fertilization.

16 Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): KATARZYNA RAJKOWSKA, ALINA KUNICKA, BARBARA CEBULA 1, TADEUSZ ROBAK 1, PIOTR SMOLEWSKI 1 CHARAKTERYSTYKA HYBRYDOWYCH SZCZEPÓW DROŻDŻY WINIARSKICH CHARACTERIZATION OF WINE YEAST HYBRIDS Instytut Technologii Fermentacji i Mikrobiologii, Politechnika Łódzka ul. Wólczańska 171/173, Łódź 1 Instytut Hematologii, Uniwersytet Medyczny ul. Ciołkowskiego 2, Łódź Słowa kluczowe: drożdże winiarskie, kariotypowanie, analiza restrykcyjna mtdna, cytometria przepływowa. Key words: wine yeast, karyotyping, mtdna restriction analysis, flow cytometry. Abstract. In this work industrial wine yeast strains of Saccharomyces cerevisiae and Saccharomyces bayanus were characterized for their phenotypic and genetic traits. Significant differences were found for biochemical and physiological features. The hybrids good ability of L-malate biodegradation in fermentation process, that reached up to 76.9%, was observed. Wine yeast strains and their hybrids had unique chromosomal and mitochondrial DNA patterns and showed evident length polymorphism. However, the differences among strains did not appear clear enough to define species designations and relationships among hybrids and parental strains. Aneuploid state of hybrids and their different, in comparison with parental strains, chromosomal DNA profiles might be caused by unequal segregation of chromosomes before sporulation process. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): ANNA SIP, WŁODZIMIERZ GRAJEK AKTYWNOŚĆ BAKTERIOCYNY WYTWARZANEJ PRZEZ BAKTERIE CARNOBACTERIUM DIVERGENS AS7 W MIELONYM MIĘSIE WOŁOWYM ACTIVITY BACTERIOCIN PRODUCED BY CARNOBACTERIUM DIVERGENS AS7 IN GROUND BEEF Katedra Biotechnologii i Mikrobiologii Żywności, Akademia Rolnicza ul. Wojska Polskiego 48, Poznań, aniasip@au.poznan.pl Słowa kluczowe: bakteriocyny, diwercyna, Listeria monocytogenes, antagonistyczna aktywność, mięso. Key words: bacteriocins, divercin, Listeria monocytogenes, antagonistic activity, meat. Abstract. Effect of divercin on the viability of L. monocytogenes and endogenic LAB in fresh and minimally-heat ground beef was examined. L. monocytogenes was inactivated in fresh meat by 800AU/g divercin. Divercin activity was gradiual decreased in meat throughout the storage period. Heat treatment increased bacteridical effect of divercin on L. monocytogenes and improved bacteriocin stability in beef. Divercin had an inhibitory activity also against LAB associated with fresh beef and as a result of this action reduced ph changes. Divercin may be useful against L. monocytogenes contamination of ground beef.

17 Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): KATARZYNA SKUPIEŃ, BARBARA WÓJCIK-STOPCZYŃSKA, BARBARA JAKUBOWSKA ZMIANY WYBRANYCH WSKAŹNIKÓW JAKOŚCIOWYCH W MROŻONYCH HOMOGENATACH TRUSKAWKOWYCH CHANGES OF QUALITY PARAMETRES OF FROZEN STRAWBERRY HOMOGENATES Katedra Mikrobiologii i Biotechnologii Środowiska, Akademia Rolnicza ul. J. Słowackiego 17, Szczecin Słowa kluczowe: truskawka, homogenat świeży i mrożony, składniki odżywcze, zanieczyszczenie mikrobiologiczne. Key words: strawberry, fresh and frozen homogenate, nutrients, microbiological contamination. Abstract. The objective of the study was to survey quality traits of fresh and frozen Senga Sengana strawberry homogenates. There were 3 variants of homogenates prepared: without sugar and with addition of 5 and 10% of sugar. In fresh and frozen homogenates (after 6 and 12 months of cold storage) dry weight content, titratable acidity, vitamin C and total phenolic content were estimated. Furthermore total count of mesophilic aerobic bacteria, yeasts and molds and titre of coliforms and enterococci were determined in fresh homogenates and after 2 days, 6 months and 12 months after freezing. All the variants during cold storage showed only slight alterations as far as dry weight and titratable acidity is concerned. The most intensive vitamin C decrease was found after 6 months of cold storage. The lowest decline (after 6 months) and the highest increase (after 12 months) of total polyphenol content was observed in non-sugar variant. After 2 days of freezing homogenates showed differentiated microbiological quality. The lowest contamination was found in non-sugar variant. Thus addition of sugar exerted protection effect towards microorganisms prounounced in higher bacteria, molds and especially yeasts number sweeted combinations. After 6 months of cold storage (until 12 months) all the homogenates presented similar microbiological quality and conformed microbiological requirements for frozen fruits. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): JERZY SZPENDOWSKI, JAN KŁOBUKOWSKI 1, KRZYSZTOF BOHDZIEWICZ CHARAKTERYSTYKA SERKÓW TWAROGOWYCH O PODWYŻSZONEJ WARTOŚCI ODŻYWCZEJ CHARACTERISTICS OF WHITE COTTAGE CHEESES WITH AN INCREASED NUTRITIVE VALUE Katedra Mleczarstwa i Zarządzania Jakością, 1 Katedra Żywienia Człowieka, Uniwersytet Warmińsko- Mazurski ul. Oczapowskiego 7, Olsztyn Słowa kluczowe: sery twarogowe, wapniowo-termiczna obróbka mleka, skład chemiczny, wartość odżywcza białka. Key words: cottage cheeses, calcium-heat milk treatment, chemical composition, nutritive value of protein. Abstract. An experiment was undertaken to determine the chemical composition and nutritive value of protein of commercial white cottage cheeses produced with the

18 conventional method as well as the calcium-heat method involving milk enrichment with 0.04% calcium chloride and high pasteurization at a temperature of 365 K/15 s. Compared to the cottage cheeses produced with the traditional method, those obtained by means of the calcium-heat treatment were characterised by statistically significantly higher (at p 0.05) contents of ash, calcium phosphorus and essential amino acids, except for threonine, and such endogenous acids as arginine, glutamic acid, glycine, proline and serine. An analysis of the nutritive value of protein indicated that the cottage cheeses produced with the calciumthermal method, compared to the traditional ones, displayed a higher nutritive value of protein, expressed by the values of chemical score (CS) and essential amino acid index (EAAI), which results from higher contents of methionine and cysteine. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): HANNA ŚMIGIELSKA, GRAŻYNA LEWANDOWICZ 1, ALEKSANDER WALKOWSKI 2 WPŁYW DODATKU MIKROELEMENTÓW NA WŁAŚCIWOŚCI UŻYTKOWE SKROBI UTLENIONYCH EFFECT OF MICROELEMENTS ADDITION ON FUNCTIONAL PROPERTIES OF OXIDIZED STARCHES Katedra Chemii Produktów Naturalnych, Akademia Ekonomiczna al. Niepodległości 10, Poznań 1 Katedra Biotechnologii i Mikrobiologii Żywności, Akademia Rolnicza ul. Wojska Polskiego 48, Poznań 2 Centralne Laboratorium Przemysłu Ziemniaczanego ul. Armii Poznań 49, Luboń Słowa kluczowe: skrobia utleniona, mikroelementy, właściwości funkcjonalne. Key words: oxidised starch, microelement, functional properties. Abstract: The presented work describes effect of the presence of adsorbed copper or iron salts on chosen physicochemical and functional properties of oxidised starches. It was found that lightness factor and chromaticity coordinates of investigated samples altered due to salts content. Changes in pasting profile of investigated samples measured with Brabender viscograph due to metal salts content were observed. Sensory properties as well as texture parameters of deserts prepared from fortified raw material only slightly altered as compare to standard products. Obtained results pointed that oxidised starches could be applied as an effective carrier for food fortification. Folia Univ. Agric. Stetin. 2005, Scientia Alimentaria 246 (4): BARBARA WÓJCIK-STOPCZYŃSKA, BARBARA JAKUBOWSKA BADANIE MIKROBIOLOGICZNEJ JAKOŚCI PRZYPRAW POCHODZĄCYCH OD RÓŻNYCH PRODUCENTÓW ESTIMATION OF MICROBIOLOGICAL QUALITY OF SPICES DELIVERED BY VARIOUS PRODUCERS Katedra Mikrobiologii i Biotechnologii Środowiska, Akademia Rolnicza ul. J. Słowackiego Szczecin, przechow@agro.ar.szczecin.pl Słowa kluczowe: przyprawy, jakość, mikrobiologiczne zanieczyszczenie. Key words: spices, quality, microbiological contamination.