Przeglądaj wg Autor "Szczepanik, Grzegorz"

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  • Miniatura
    PozycjaOpen Access
    Wpływ rodzaju opakowania na wybane zmiany fizyczne mielonek mięsnych w czasie zamrażalniczego przechowywania
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Szczepanik, Grzegorz; Ogiejko, Magdalena; Bakan, Agata; Zakład Chłodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Zakład Chłodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Zakład Chłodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    In the article the authors tried to analyse physical and rheological changes that take place during three months of frozen storage in four selected luncheon meat (poultry, coming from four different producers). Samples were stored in packages from polythene foil in the air atmosphere and in vacuum, during three months in temperature – 25oC. After frozen storage, decreases of weight of luncheon meat were measured (on the basis of sublimation decrease and defrosted leak) and changes of texture were analysed (covering mostly changes of its hardness and adhesiveness). Performed analyses showed that vacuum packages protected luncheon meat against qualitative and quantitative changes better than packages with air inside. In spite of changes in both hardness and adhesiveness, that was significant in Mielonka turystyczna. The kind of packaging was comparing. Has given an examination products in decided majority of cases did not show the essential negative changes of hardness and adhesiveness.
  • Miniatura
    PozycjaOpen Access
    Wpływ sposobu pakowania na wybrane zmiany fizyczne bananów w czasie ich zamrażalniczego przechowywania
    (Wydawnictwo Uczelniane Zachodniopomorskiego Uniwersytetu Technologicznego w Szczecinie, 2009) Szczepanik, Grzegorz; Bakan, Agata; Lisiecki, Sławomir; Zakład Chłodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Zakład Chłodnictwa, Zachodniopomorski Uniwersytet Technologiczny w Szczecinie; Zakład Opakowalnictwa i Biopolimerów Zachodniopomorski Uniwersytet Technologiczny w Szczecinie
    Generally, fruits are characterized by a short-term stability as a result of a fast running ripening process. The main aim of the research was to define the influence of kind of packaging on some physical changes of the bananas during frozen storage. The bananas were stored in Air (P), Vacuum (V) and Atmosphere Modified (MAP) in time three months in –25°C. Kinetics of texture changes was studied on a whole banana fruit and a vertical selection of banana. The texture properties can include several parameters: hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness. Texture measurements were made using TPA test. The whole banana fruit characterize with decrease such parameters as hardness, adhesiveness, gumminess and chewiness. Vertical selections of banana characterize with decrease such parameters as hardness, gumminess and chewiness. However, the growth of adhesiveness and cohesiveness succeeded. The results indicated that kind of packaging not influence on amplification banana fruits.