Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.46
M. Bocian, W. Kapelański, M. Adamowicz, H. Jankowiak, A. Cebulska, Agnieszka Gimińska, A. Monko
Background. More restrictive requirements concerning food production safety will bring about the process of withdrawing GM plants, including soya, from animal feed mixtures starting in 2017. At present, imported extracted soya meal is the base to make complete-portion mixtures used in pig feed. The soybean meal will have to be replaced by legumes produced in Poland. The aim of the research was a comparison of meat quality coming from pigs fed on complete-portion mixtures on the base of soya meal and complete-portion mixtures with an addition of pea and with an addition of lupine. Material and methods. Meat of 32 crossbred fatteners (plw × pl) was tested. Half of them were fed a soya-share diet (K) and the other (D) a 20–38.5% pea and lupine share diet. In the longissimus lumborum muscle the pH45 and pH48h values and basic chemical composition were determined, as well as technological properties of the meat. The colour of the meat was also analysed with Minolta CR 310 apparatus, as well as sensorially, while its marbling and firmness were tested only sensorially. Results. The assessed meat from both groups, i.e. control (K) and experimental (D), displayed good technological and sensorial properties and colour parameters. Moreover, the meat was tender with a beneficial protein and intramuscular fat content. Conclusion. No negative influence on obtaining good quality meat without any significant differentiation in its parameters was observed from substituting soybean meal for legume seeds in feed mixture.
{"title":"Influence of nutrition of pigs with legume-enriched mixtures on the quality of pork","authors":"M. Bocian, W. Kapelański, M. Adamowicz, H. Jankowiak, A. Cebulska, Agnieszka Gimińska, A. Monko","doi":"10.17306/J.NPT.2016.4.46","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.46","url":null,"abstract":"Background. More restrictive requirements concerning food production safety will bring about the process of withdrawing GM plants, including soya, from animal feed mixtures starting in 2017. At present, imported extracted soya meal is the base to make complete-portion mixtures used in pig feed. The soybean meal will have to be replaced by legumes produced in Poland. The aim of the research was a comparison of meat quality coming from pigs fed on complete-portion mixtures on the base of soya meal and complete-portion mixtures with an addition of pea and with an addition of lupine. Material and methods. Meat of 32 crossbred fatteners (plw × pl) was tested. Half of them were fed a soya-share diet (K) and the other (D) a 20–38.5% pea and lupine share diet. In the longissimus lumborum muscle the pH45 and pH48h values and basic chemical composition were determined, as well as technological properties of the meat. The colour of the meat was also analysed with Minolta CR 310 apparatus, as well as sensorially, while its marbling and firmness were tested only sensorially. Results. The assessed meat from both groups, i.e. control (K) and experimental (D), displayed good technological and sensorial properties and colour parameters. Moreover, the meat was tender with a beneficial protein and intramuscular fat content. Conclusion. No negative influence on obtaining good quality meat without any significant differentiation in its parameters was observed from substituting soybean meal for legume seeds in feed mixture.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121415936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.41
A. Osuch, P. Rybacki, E. Osuch, P. Przygodziński, J. Ratajczak
{"title":"Analysis of schedule and execution of technical inspections of agricultural tractors","authors":"A. Osuch, P. Rybacki, E. Osuch, P. Przygodziński, J. Ratajczak","doi":"10.17306/J.NPT.2016.4.41","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.41","url":null,"abstract":"","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"320 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133446353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.47
D. Derewiaka, A. Łuczak, M. Reder
Background. Extra virgin olive oils are valuable and healthy products, appreciated by consumers. The aim of this study was an attempt to detect adulteration of olive oils available on the Polish market (derived from Greece, Spain, and Italy) according to European Union Commission Regulation No 1348/2013. Material and methods. Ten extra virgin olive oils available on the Polish market were analysed for fatty acids composition, and amount and composition of sterols (including erythrodiol and uvaol) using gas chromatography coupled with a mass spectrometry, and values of extinction coefficients (K232 and K270). The results were compared with the requirements of European Union Commission Regulation No 1348/2013. Results. One of the most efficient methods for detecting olive oil adulteration is qualitative and quantitative analysis of sterols. In certain of the analysed extra virgin olive oils some abnormalities in composition were detected, which may indicate an attempt to falsify the products. One of the methods can detect if extra virgin olive oils have been adulterated, and if they were falsified with the addition of olive pomace oil. Conclusions. Our research proves that consumers are sometimes misinformed and some food manufacturers attempt to sell lower quality products as high-quality products. There is a need to constantly monitor the quality of foodstuffs and provide consumers with access to reliable information on food products.
{"title":"Detection of adulteration of extra virgin olive oils available on the Polish market","authors":"D. Derewiaka, A. Łuczak, M. Reder","doi":"10.17306/J.NPT.2016.4.47","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.47","url":null,"abstract":"Background. Extra virgin olive oils are valuable and healthy products, appreciated by consumers. The aim of this study was an attempt to detect adulteration of olive oils available on the Polish market (derived from Greece, Spain, and Italy) according to European Union Commission Regulation No 1348/2013. Material and methods. Ten extra virgin olive oils available on the Polish market were analysed for fatty acids composition, and amount and composition of sterols (including erythrodiol and uvaol) using gas chromatography coupled with a mass spectrometry, and values of extinction coefficients (K232 and K270). The results were compared with the requirements of European Union Commission Regulation No 1348/2013. Results. One of the most efficient methods for detecting olive oil adulteration is qualitative and quantitative analysis of sterols. In certain of the analysed extra virgin olive oils some abnormalities in composition were detected, which may indicate an attempt to falsify the products. One of the methods can detect if extra virgin olive oils have been adulterated, and if they were falsified with the addition of olive pomace oil. Conclusions. Our research proves that consumers are sometimes misinformed and some food manufacturers attempt to sell lower quality products as high-quality products. There is a need to constantly monitor the quality of foodstuffs and provide consumers with access to reliable information on food products.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"59 12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116249734","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.56
K. Durczak, T. Brylewski
Background. Rapeseed oil is the main source of production biofuels in the Polish climatic conditions. This oil in the raw state has a high kinematic viscosity, much higher than the esters derived from it RME. Such a property rapeseed oil generates additional costs during its transport in industrial hydraulic systems. The goal of study was to develop a technology to reduce the viscosity of rapeseed oil by heating it before further pumping between the tanks. Material and methods. The research was raw rapeseed oil prior to transesterification. The simulation tests in the laboratory were performed on a specially designed test bench for testing the properties of a viscous liquid having a volume of 5 liter tank. The oil is heated heater at 5°C temperature range 20÷80°C and determined the cost of its heating HC, the costs of pumping PC, making up the total cost of transport TC. Then the analytical method and graphical establish optimum temperature rapeseed oil during transport in pipelines. Results. Heating the fresh rapeseed oil temperature from 20°C to 80°C causes a significant reduction in the kinematic viscosity from 62 to 10 mm2·s-1. In this temperature range, the cost of oil heating grow faster than the benefits of a lower load the electric motor driving the pump. Conclusions. In the case of small volumes of liquid heating method proposed rapeseed oil preparation tank in order to reduce its viscosity without any recognizable economic benefits. Mathematical analysis showed that the total costs were the smallest in the lower temperature range studied (here To = 20°C). Yet, the method can become profitable for large flows and low temperatures of hydraulic installations operation e.g. in the winter season when a oil puts up a meaningful resistance of flow. This requires further research conducted on an industrial scale.
{"title":"A method of optimizing the rapeseed oil transportation costs in biofuel production installations","authors":"K. Durczak, T. Brylewski","doi":"10.17306/J.NPT.2016.4.56","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.56","url":null,"abstract":"Background. Rapeseed oil is the main source of production biofuels in the Polish climatic conditions. This oil in the raw state has a high kinematic viscosity, much higher than the esters derived from it RME. Such a property rapeseed oil generates additional costs during its transport in industrial hydraulic systems. The goal of study was to develop a technology to reduce the viscosity of rapeseed oil by heating it before further pumping between the tanks. Material and methods. The research was raw rapeseed oil prior to transesterification. The simulation tests in the laboratory were performed on a specially designed test bench for testing the properties of a viscous liquid having a volume of 5 liter tank. The oil is heated heater at 5°C temperature range 20÷80°C and determined the cost of its heating HC, the costs of pumping PC, making up the total cost of transport TC. Then the analytical method and graphical establish optimum temperature rapeseed oil during transport in pipelines. Results. Heating the fresh rapeseed oil temperature from 20°C to 80°C causes a significant reduction in the kinematic viscosity from 62 to 10 mm2·s-1. In this temperature range, the cost of oil heating grow faster than the benefits of a lower load the electric motor driving the pump. Conclusions. In the case of small volumes of liquid heating method proposed rapeseed oil preparation tank in order to reduce its viscosity without any recognizable economic benefits. Mathematical analysis showed that the total costs were the smallest in the lower temperature range studied (here To = 20°C). Yet, the method can become profitable for large flows and low temperatures of hydraulic installations operation e.g. in the winter season when a oil puts up a meaningful resistance of flow. This requires further research conducted on an industrial scale.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"3 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123799801","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.44
W. Krzesiński, T. Spiżewski, A. Kałużewicz, B. Frąszczak, A. Zaworska, J. Lisiecka
{"title":"Cauliflower’s response to drought stress","authors":"W. Krzesiński, T. Spiżewski, A. Kałużewicz, B. Frąszczak, A. Zaworska, J. Lisiecka","doi":"10.17306/J.NPT.2016.4.44","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.44","url":null,"abstract":"","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132083775","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.49
P. Barbaś, B. Sawicka
The test results were based on a field experiment conducted in 2007-2009 in pilot plant of Plant Breeding and Acclimatization Institute – National Research Institute in Jadwisin on lessive soil with granulometric composition of loamy sand. The experiment was carried out applying the method of drawn sub-blocks in the dependent arrangement, split-plot, in three replications. Row I factors were the cultivars ‘Irga’ and ‘Fianna’, and row II factors were weed control methods: 1) control object – without chemical protection, 2) extensive mechanical treatments (every 2 weeks), carried out after planting until rows reached closeness, 3) Sencor 70 WG – 1 kg·ha-1 of pre-emergence potato, 4) Sencor 70 WG – 1 kg·ha-1 + Titus 25 WG – 40 g·ha-1 + Trend 90 EC – 0.1% of pre-emergence potato, 5) Sencor 70 WG – 0.5 kg·ha-1 of post-emergence potato, 6) Sencor 70 WG – 0.3 kg·ha-1 + Titus 25 WG – 30 g·ha-1 + Trend 90 EC – 0.1% of post-emergence potato, 7) Sencor 70 WG – 0.3 kg·ha-1 + Fusilade Forte 150 EC – 2 dm·ha-1 of post-emergence potato, 8) Sencor 70 WG – 0.3 kg·ha-1 + Apyros 75 WG – 26.5 g·ha-1 + Atpolan 80 SC – 1 dm·ha-1 of post-emergence potato. Harvest was performed at the technical maturity of the potato. Nitrate markings were performed according to the colorimetric method. The value of the trait was to a large extent determined by genetic factors. A medium-early variety ‘Irga’ had a higher nitrate content compared to an average late variety ‘Fianna’. Nitrate concentration in potato tubers was dependent on the applied weeding control methods used and atmospheric conditions in the research years. The tubers with the highest concentration of nitrates came from the facility where pre-emergence potato preparations Sencor 70 WG + Titus 25 WG + Trend 90 EC were used.
试验结果基于2007-2009年在贾德威辛植物育种与驯化研究所-国家研究所中试工厂进行的大田试验，试验土壤为颗粒组成的壤土砂。实验采用分离图法绘制子块，分3次重复。第1行因子为‘Irga’和‘Fianna’品种，第2行因子为杂草防治方法;1)控制对象——没有化学保护,2)大量的机械方法(每两周),进行种植,直到行达到亲密后,3)Sencor 70 WG - 1公斤·农业pre-emergence土豆,4)Sencor 70 WG - 1公斤·农业+提多25 WG - 90 g·农业+趋势的EC - 0.1% pre-emergence土豆,5)Sencor 70 WG - 0.5公斤·农业萌发后的土豆,6)Sencor 70 WG - 0.3公斤·农业+提多25 WG - 30 g·农业+趋势90 EC - 0.1%的萌发后土豆,7) senor 70 WG - 0.3 kg·ha-1 + Fusilade Forte 150 EC - 2 dm·ha-1, 8) senor 70 WG - 0.3 kg·ha-1 + Apyros 75 WG - 26.5 g·ha-1 + Atpolan 80 SC -1 dm·ha-1。在马铃薯技术成熟时进行收获。用比色法进行硝酸盐标记。性状的价值在很大程度上是由遗传因素决定的。中早熟品种“Irga”的硝酸盐含量高于平均晚熟品种“Fianna”。马铃薯块茎中硝酸盐浓度与研究年份所采用的除草控制方法和大气条件有关。硝酸盐浓度最高的块茎来自使用发芽前马铃薯制剂senor 70 WG + Titus 25 WG + Trend 90 EC的设施。
{"title":"Impact of weeding methods on the content of nitrates in potato tubers","authors":"P. Barbaś, B. Sawicka","doi":"10.17306/J.NPT.2016.4.49","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.49","url":null,"abstract":"The test results were based on a field experiment conducted in 2007-2009 in pilot plant of Plant Breeding and Acclimatization Institute – National Research Institute in Jadwisin on lessive soil with granulometric composition of loamy sand. The experiment was carried out applying the method of drawn sub-blocks in the dependent arrangement, split-plot, in three replications. Row I factors were the cultivars ‘Irga’ and ‘Fianna’, and row II factors were weed control methods: 1) control object – without chemical protection, 2) extensive mechanical treatments (every 2 weeks), carried out after planting until rows reached closeness, 3) Sencor 70 WG – 1 kg·ha-1 of pre-emergence potato, 4) Sencor 70 WG – 1 kg·ha-1 + Titus 25 WG – 40 g·ha-1 + Trend 90 EC – 0.1% of pre-emergence potato, 5) Sencor 70 WG – 0.5 kg·ha-1 of post-emergence potato, 6) Sencor 70 WG – 0.3 kg·ha-1 + Titus 25 WG – 30 g·ha-1 + Trend 90 EC – 0.1% of post-emergence potato, 7) Sencor 70 WG – 0.3 kg·ha-1 + Fusilade Forte 150 EC – 2 dm·ha-1 of post-emergence potato, 8) Sencor 70 WG – 0.3 kg·ha-1 + Apyros 75 WG – 26.5 g·ha-1 + Atpolan 80 SC – 1 dm·ha-1 of post-emergence potato. Harvest was performed at the technical maturity of the potato. Nitrate markings were performed according to the colorimetric method. The value of the trait was to a large extent determined by genetic factors. A medium-early variety ‘Irga’ had a higher nitrate content compared to an average late variety ‘Fianna’. Nitrate concentration in potato tubers was dependent on the applied weeding control methods used and atmospheric conditions in the research years. The tubers with the highest concentration of nitrates came from the facility where pre-emergence potato preparations Sencor 70 WG + Titus 25 WG + Trend 90 EC were used.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"175 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122873517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.52
D. Kmiecik, J. Kobus‐Cisowska, Klaudia Kotecka, Monika Przeor, Bartosz Kulczyński
Background. Confectionery products are easily available and very popular but their nutritional value depends on their composition. Using palm oil and hydrogenated fats in the production process leads to a high content of saturated fatty acids (SFA) and trans fatty acids (TFA) in the product. The aim of the study was to evaluate the fat content and fatty acid profile including trans fatty acids in the popular confectionery products available on the Polish market. Material and methods. 27 products divided into four groups were subjected to an analysis: chocolate-coated wafers with a filling (nine), wafers with a filling without the chocolate coat (seven), bars (three), as well as breakfast snacks (eight). The product’s fat content was defined and the profile of fatty acids was marked using the gas chromatography technique. Results. The evaluated products were characterized by varied content of fat which oscillated from 8.95 to 31.02%. The participation of the individual fatty acids groups in both wafer groups and bars was close to each other. The composition of the fatty acids in case of breakfast snacks was varied and dependent upon the product type. SFA oscillated from 9.87 to 80.30%, MUFA from 16.24 to 63.67%, PUFA from 3.57 to 29.54% and TFA from 0.12 to 16.87%. Conclusions. The evaluated chocolate-covered wafers, those without chocolate and bars contained a higher content of fat and SFA share than the breakfast snacks. Majority of the tested products contained more than 50% SFA. MUFA were prevailing only in five of the eight evaluated breakfast snacks. Majority of the products were characterized by a low level, less than 2% of isomers of TFA.
{"title":"Evaluation of the fat content and fatty acid profile including trans fatty acids (TFA) in confectionery products available on the Polish market","authors":"D. Kmiecik, J. Kobus‐Cisowska, Klaudia Kotecka, Monika Przeor, Bartosz Kulczyński","doi":"10.17306/J.NPT.2016.4.52","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.52","url":null,"abstract":"Background. Confectionery products are easily available and very popular but their nutritional value depends on their composition. Using palm oil and hydrogenated fats in the production process leads to a high content of saturated fatty acids (SFA) and trans fatty acids (TFA) in the product. The aim of the study was to evaluate the fat content and fatty acid profile including trans fatty acids in the popular confectionery products available on the Polish market. Material and methods. 27 products divided into four groups were subjected to an analysis: chocolate-coated wafers with a filling (nine), wafers with a filling without the chocolate coat (seven), bars (three), as well as breakfast snacks (eight). The product’s fat content was defined and the profile of fatty acids was marked using the gas chromatography technique. Results. The evaluated products were characterized by varied content of fat which oscillated from 8.95 to 31.02%. The participation of the individual fatty acids groups in both wafer groups and bars was close to each other. The composition of the fatty acids in case of breakfast snacks was varied and dependent upon the product type. SFA oscillated from 9.87 to 80.30%, MUFA from 16.24 to 63.67%, PUFA from 3.57 to 29.54% and TFA from 0.12 to 16.87%. Conclusions. The evaluated chocolate-covered wafers, those without chocolate and bars contained a higher content of fat and SFA share than the breakfast snacks. Majority of the tested products contained more than 50% SFA. MUFA were prevailing only in five of the eight evaluated breakfast snacks. Majority of the products were characterized by a low level, less than 2% of isomers of TFA.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121416849","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.40
D. Wrońska-Pilarek, T. Maliński, Z. Pilarek, A. Czerniak, Z. Cykowiak, Rafał Mizerkiewicz
{"title":"The most valuable trees of the park-arboretum of the Forest Culture Centre in Gołuchów","authors":"D. Wrońska-Pilarek, T. Maliński, Z. Pilarek, A. Czerniak, Z. Cykowiak, Rafał Mizerkiewicz","doi":"10.17306/J.NPT.2016.4.40","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.40","url":null,"abstract":"","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117153300","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.54
A. Cegiełka, Urszula Zakrzewska, E. Hać-Szymańczuk
Mechanically separated meat (MSM) of poultry is a raw material widely used in the meat industry in Poland and most European Union countries. The manner and conditions for the production of this raw material cause, however, that it has limited technological usefulness. In this study the effect of time of obtaining turkey MSM produced by pressure separation on selected quality characteristics of this raw material: basic chemical composition, pH, thermal loss, water binding capacity and colour was determined. The experimental material consisted of MSM, which was collected directly from the machine after 1, 2 and 3 h of operation. The content of water, protein and fat in MSM was determined using a near infrared spectrometer. The instrumental measurement of colour parameters was performed in the CIE L*a*b* (1976) system. Determination of ash content in MSM and pH measurement were performed according to the requirements of Polish standards, and to determine other technological quality characteristics the methods described in the literature were used. It was found that the extension of working time of the pressure separator from 1 to 3 h resulted in a significant increase in the water content in turkey MSM. Furthermore, the MSM sample obtained after 3 h of operation of the device was characterized by a significantly lower thermal loss and higher water binding capacity than a similar material, but obtained after 1 and 2 h of operation of the device. Time of obtaining of turkey MOM had no significant effect on the content of protein, fat and ash, pH value and colour parameters (L*, a*, b*) of the raw material.
{"title":"The effect of time gaining on chemical composition and technological characteristics of mechanically separated turkey meat (MSM)","authors":"A. Cegiełka, Urszula Zakrzewska, E. Hać-Szymańczuk","doi":"10.17306/J.NPT.2016.4.54","DOIUrl":"https://doi.org/10.17306/J.NPT.2016.4.54","url":null,"abstract":"Mechanically separated meat (MSM) of poultry is a raw material widely used in the meat industry in Poland and most European Union countries. The manner and conditions for the production of this raw material cause, however, that it has limited technological usefulness. In this study the effect of time of obtaining turkey MSM produced by pressure separation on selected quality characteristics of this raw material: basic chemical composition, pH, thermal loss, water binding capacity and colour was determined. The experimental material consisted of MSM, which was collected directly from the machine after 1, 2 and 3 h of operation. The content of water, protein and fat in MSM was determined using a near infrared spectrometer. The instrumental measurement of colour parameters was performed in the CIE L*a*b* (1976) system. Determination of ash content in MSM and pH measurement were performed according to the requirements of Polish standards, and to determine other technological quality characteristics the methods described in the literature were used. It was found that the extension of working time of the pressure separator from 1 to 3 h resulted in a significant increase in the water content in turkey MSM. Furthermore, the MSM sample obtained after 3 h of operation of the device was characterized by a significantly lower thermal loss and higher water binding capacity than a similar material, but obtained after 1 and 2 h of operation of the device. Time of obtaining of turkey MOM had no significant effect on the content of protein, fat and ash, pH value and colour parameters (L*, a*, b*) of the raw material.","PeriodicalId":366305,"journal":{"name":"Nauka Przyroda Technologie","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129927353","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-12-30DOI: 10.17306/J.NPT.2016.4.55
Magdalena Herudzińska, A. Kierbić, J. Kmiecik, M. Gehrke, J. Jaśkowski
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