Abstract The aim of this study was to determine the effect of bioactive compounds of natural origin on the quality of sausages. Four variants of sausages were manufactured: a control variant (C) and three variants with the addition of catuaba, galangal, roseroot, maca, guarana and polyfloral honey (E1, E2, E3). The pH values, colour and chemical parameters (total phenolic content, total antioxidant activity and anti-inflamantory activity) of the meat batters and finished products were determined. Additionally, texture and sensory analyses of the sausages were performed. It was found that regardless of slightly lower acceptability, sausages with bioactive components were characterised by increased antioxidant properties, higher total phenol values and higher anti-inflamantory activity. The best results were obtained when the highest level of bioactive compounds was used (1.734% of catuaba bark, 0.022% of ground great galangal root, 0.458% of ground roseroot, 0.614% of maca root extract (4:1), 0.600% of ground guarana and 1.146% of polyfloral honey).

Abstract This research explores the different beta-glucan preparation pretreatments prior to fortifying the bread (hydrating, freezing, boiling, blendering and their combination). Breads containing hydrated or dry beta-glucan preparations demonstrated lower values of specific volume than the control. On the other hand, the beta-glucan preparation, which was boiled or blendered after freezing showed higher specific volume. The firmest bread was achieved by adding beta-glucan preparation which was hydrated and blendered (significant at p ≤ 0.05) and the least firm was after application of a frozen blendered preparation. In our study, we researched the influence of pretreatment the beta-glucan preparation on the concentration of this compound. Our breads contain from 1.62 to 1.99 g beta-glucan/100 g of product. It seems that the best way of pretreatment is drying, freezing or boiling after freezing the beta-glucan preparation (significant at p ≤ 0.05). In general, the best performing method was boiling the beta-glucan preparation following dough addition.

Abstract Electronic noses are devices able to characterize and differentiate the aroma profiles of various food, especially meat and meat products. During recent years e-noses have been widely used in food analysis and proved to provide a fast, simple, non-expensive and non-destructive method of food assessment and quality control. The aim of this study is to summarize the most important features of this analytic tool and to present basic fields and typical areas of e-nose use as well as most commonly used sensor types and patterns for e-nose design. Prospects for the future development of this technique are presented. Methods and research results presented in this manuscript may be a guideline for practical e-nose use.

Abstract This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers’ evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CO (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum packed after exposure to carbon monoxide in comparison to those packaged in a vacuum without the use of CO. Based on the consumer evaluations, the most attractive steaks were those that had been exposed to 0.3% and 0.5% CO, which were characterized by bright red or cherry-red colors. Consumers did not accept the appearance of steaks packaged without the carbon monoxide pretreatment. Exposing meat to CO before packaging allows to obtain the attractive color of vacuum packed beef.

Cruzamentos com a raça Duroc permite a melhoria da qualidade da carne suína. No entanto, não há dados disponíveis na literatura sobre a influência específica da raça Duroc sobre características da carne após cru zamento com outras raças. O objetivo do trabalho foi avaliar o efeito do cruzamento de matrizes Polish Lan drace com reprodutores Duroc sobre as características de carne de qualidade, em referência à própria raça Polish Landrace. O objeto do estudo foi o músculo dorsal lombar (Longissimus dorsi lumborum) obtidos de suínos das raça Polish Landrace breed e da raça mestiça entre Polish Landrace e Duroc. Medidas do comprimento do sarcômero foram realizadas por microscopia e a de terminação da composição química básica foi analisada por espectrofotometria. A análise de textura de amostras de carne, realizada após tratamento térmico, foi ex pressa pela força de cisalhamento Warner-Bratzler enquanto a análise de cor foi realizada pelo sistema de cores CIE L*a*b*. Não foram observadas diferenças no comprimento do sarcômero, força de cisalhamento e coloração entre as carnes provenientes das raças Polish Landrace e mestiça Polish Landrace x Duroc. A análise da composição química revelou maior teor de gordura e menor teor de cinzas na carne proveniente de animais da raça Polish Landrace. O trabalho permitiu concluir que o impacto da raça nas características da carne é possivelmente influenciado por outros fatores. No entanto, pode-se sugerir que a composição química básica no padrão de cor da carne está relacionada com a raça.

Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds. The aim of the present research was to evaluate the effect of crossbreeding Polish Landrace dames with Duroc sires on quality features of meat in reference to Polish Landrace breed. The objects of the study were Longissimus dorsi lumborum pork muscles obtained from Polish Landrace breed and Polish Landrace x Duroc crossbreed animals. Sarcomere length measurements were conducted using microscopic method and basic chemical composition measurement was analyzed using spectrophotometric scanning. Texture analysis of meat samples, performed after thermal treatment was expressed by Warner-Bratzler shear force and color analysis was obtained using CIE L*a*b* color system. No differences in sarcomere length, shear force as well as components of color values between pork meat originated from Polish Landrace breed and Polish Landrace x Duroc crossbreed were observed. Analysis of basic chemical composition revealed higher fat and lower ash contents in the case of meat of Polish Landrace breed animals. It was concluded that the actual impact of breed on meat characteristics is possibly altered by other factors. It may be suggested that influence of basic chemical composition on color of meat is breed-related.

Abstract The growing interest in the usage of dietary fiber in food has caused the need to provide precise tools for describing its physical properties. This research examined two dietary fibers from oats and beets, respectively, in variable particle sizes. The application of automated static image analysis for describing the hydration properties and particle size distribution of dietary fiber was analyzed. Conventional tests for water holding capacity (WHC) were conducted. The particles were measured at two points: dry and after water soaking. The most significant water holding capacity (7.00 g water/g solid) was achieved by the smaller sized oat fiber. Conversely, the water holding capacity was highest (4.20 g water/g solid) in larger sized beet fiber. There was evidence for water absorption increasing with a decrease in particle size in regards to the same fiber source. Very strong correlations were drawn between particle shape parameters, such as fiber length, straightness, width and hydration properties measured conventionally. The regression analysis provided the opportunity to estimate whether the automated static image analysis method could be an efficient tool in describing the hydration properties of dietary fiber. The application of the method was validated using mathematical model which was verified in comparison to conventional WHC measurement results.

β-glucan is currently one of the most important bioactive substances. Hence, there is a growing interest in the production of various foods containing β-glucan. The study examines the influence of the degree of wheat flour extraction in the quality of breads with high β-glucan content. Rheological tests were conducted on dough. Volume, mass, color and texture of bread were measured after baking. We observed that increasing the degree of extraction caused an increase in the storage and loss modulus. All of the bread made from the different flours were smaller in volume after the addition of β-glucan, although the yield increased. The crumb color of β-glucan-added breads was darker than the control samples. Control samples were higher in textural parameters (firmness, gumminess and chewiness). β-glucan-added samples had decreased porosity. The results revealed that using very strong flour with a high protein content results in a high quality β-glucan bread with a higher nutritional value due to the high total dietary fiber and β-glucan content.

O objetivo deste trabalho foi avaliar a influência da raça e da adição de substâncias bioativas à forragem sobre a cor do lombo defumado de porco. Foram avaliados: duas raças de porcos (Landrace Polonesa e o cruzamento Landrace Polonesa x Duroc), três tipos de componentes bioativos (selênio orgânico; 2% de óleo de canola e 1% de óleo de linhaça; 2% de óleo de linhaça e 1% de óleo de canola) e um tratamento controle. A análise de imagem por computador incluiu a avaliação da cor dos tecidos muscular, gorduroso e conjuntivo e da superfície defumada do lombo. Na raça Landrace Polonesa, a suplementação com selênio promoveu aumento dos valores das cores vermelha, verde e azul do tecido muscular, que foram inferiores no cruzamento Landrace Polonesa x Duroc. Contudo, não foram observadas diferenças significativas nas cores do tecido gorduroso do lombo da raça Landrace Polonesa em razão da suplementação com selênio. No caso da suplementação com óleos, os valores das cores integrantes do tecido muscular também foram inferiores no cruzamento Landrace Polonesa x Duroc. As cores integrantes dos tecidos muscular, gorduroso e conjuntivo e da superfície defumada do lombo dependem da raça dos porcos e das substâncias biotivas acrescentadas à forragem.

The objective of this work was to evaluate the influence of the breed and of the addition of bioactive substances to forage on the color of smoked pork loin. Two pig breeds (Polish Landrace and the crossbreed Polish Landrace x Duroc), three types of bioactive components (organic selenium; 2% of canola oil and 1% of flaxseed oil; and 2% of flaxseed oil and 1% of canola oil), and a control treatment were evaluated. Computer image analysis included the color assessment of muscle, fat, connective tissues, and smoked loin surface. For Polish Landrace, selenium supplementation caused higher values of red, green, and blue color components of the muscle tissue, which were lower for the crossbreed. However, there was no difference in the color components of loin fat tissue of the Polish Landrace breed due to selenium supplementation. In the case of oil supplementation, values of the color components of the muscle tissue for the Polish Landrace x Duroc crossbreed were also lower. The color components of muscle, fat, connective tissues, and smoked loin surface depend on the pig breed and on the bioactive compounds added to the forage.