Przeglądaj wg Autor "Przybylska, Sylwia"

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  • Miniatura
    PozycjaOpen Access
    Wpływ dodatku cukru i soli kuchennej na barwę przecieru marchwiowego podczas sterylizacji
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Przybylska, Sylwia; Iwański, Robert; Tokarczyk, Grzegorz; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    The influence of table salt and sugar on colour changes of fresh and sterilized (115ºC and 121ºC by 15, 30, 45, 60, 75, 90 min heating time) carrot pulps was tested. Independently from used agent, the changes in parameters L*, a* and b* increased with the temperature and heating time. They were expressed by the decrease of redness and lightness and the increase of yellowness. The 60–90 min heating time was differed significantly at p ≤ 0.05 in comparison to 15–45 min heating time in all tested variants. Sugar was more effective in colour and β-carotene stability in product. It was also taken as the better additive in the sensory evaluation.
  • Miniatura
    PozycjaOpen Access
    Wpływ dodatku marchwi na barwę rozdrobnionego mięsa z płoci
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Przybylska, Sylwia; Iwański, Robert; Tokarczyk, Grzegorz; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    The influence of Vita Longa’ carrot addition on mechanically deboned roach (Rutilus rutilus) meat (MOM) on its colour changes was analyzed. The results (statistically p = 0.05 verified) showed significant influence of carrot addition on increase of L*, a* and b* colour parameters in tested concentrations. The best results in salmon colour direction coloring efficiency was observed in 40% carrot addition to row roach meat and 30% carrot addition to defrost roach meat. In the roach MOM after thermal processing acceptability of colouring increased with carrot concentration (range 40%–50% of carrot addition was optimal). The improvement of sensory parameters was observed after thermal processing of roach MOM generally.
  • Miniatura
    PozycjaOpen Access
    Wpływ kwasów askorbinowego i cytrynowego na barwę przecierów warzywnych podczas sterylizacji
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Przybylska, Sylwia; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    There was examined the influence of citric acid (in concentrations of 0.5 and 1%) and ascorbic acid (in concentrations of 0.025 and 0.05%) on changes in colour of sterilized (118 and 121ºC) vegetable pulps. Obtained results of colour objective estimation (verified statistically) displayed that the addition of citric and ascorbic acids caused significant changes in colour parameters L*, a*, b*. The increase of antioxidants concentrations higher redness of colour in products and caused stabilization of carotenoid pigments. However, citric acid showed stronger influence on durability of pulps colour than ascorbic acid.
  • Miniatura
    PozycjaOpen Access
    Wpływ mrożenia na proces dojrzewania odgłowionego i patroszenia śledzia bałtyckiego solonego metodą zalewową
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2010) Tokarczyk, Grzegorz; Kołakowski, Edward; Bednarczyk, Bożena; Szymczak, Mariusz; Przybylska, Sylwia; Waliłko, Anna; Lament, Katarzyna; Krzywiński, Tomasz; Bienkiewicz, Grzegorz; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Towaroznawstwa i Oceny Jakości, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    Ripening of fresh and frozen/thawed headed and gutted Baltic herring salted in 12% NaCl solution (brine) with or without the addition of 0.7% acetic acid was compared. Samples for assays were taken after 2, 3, 4, 5, 7, 10, 14, 18, 21 and 27 days of ripening. Control samples for assays were taken after 1, 3, 5, 7, 9, 11, 15 and 18 days of ripening. Herring meat and brine were assayed separately. Freezing of raw material reduced the growth of protein hydrolysis products (peptides and thyrosine), however the contents of peptides and thyrosine were high than in fresh fish, especially in brine and brine meat extract with acetic acid. Freezing of raw material had a significant impact on the ripening of Baltic herring salted in brine. Fundamental differences depended on initial processing and chemical composition of brine. Acetic acid inhibited ripening of salted frozen/thawed herring. Baltic herring salted in the presence of CH3COOH had better quality then salted in brine without CH3COOH regardless of initial processing. On the other hand the best quality had salted products made from fresh/unfrozen Baltic herring.
  • Miniatura
    PozycjaOpen Access
    Wpływ powietrza i dodatku soli metali na zmiany barwy przecieru pomidorowego podczas sterylizacji
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Przybylska, Sylwia; Iwański, Robert; Tokarczyk, Grzegorz; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Katedra Technologii Żywności, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    In this paper influence of concentration 100, 200, 300 μg · g-1 CuSO4 · 5H2O, FeSO4 · 7H2O and SnCl2 and aeration process on changes colour parameters (L*, a* and b*) in tomato pulps before and after 115 and 121ºC sterilization has tested. A colorant concentration (lycopene) and colour has marked in sensory evaluation. The results proved that increase of temperature independently from metal salt additition and sterilization time in aired probes are the main determining colour and lycopene concentrations factors in tested tomato pulps. Marked 32% L* and a* parameters decreasing after sterilization process in tomato pulps with CuSO4 · 5H2O and FeSO4 · 7H2O addition and 40% b* parameter increase in relation to control (without CuSO4 · 5H2O and FeSO4 · 7H2O addition). The 43% and 52% lycopene concentration loss in probes with CuSO4 · 5H2O and FeSO4 · 7H2O in tomato pulps after 121ºC sterilization were marked. The influence of 100 and 200 μg · g-1 SnCl2 addition was positive in colour creating and stabilization of tomato pulps before and after sterilization. Decreasing of redness was correlated with increasing of temperature in tomato pulps after air admission.