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Pniewski P, Anusz K, Białobrzewski I, Puchalska M, Tracz M, Kożuszek R, Wiśniewski J, Zarzyńska J, Jackowska-Tracz A. The Influence of Storage Temperature and Packaging Technology on the Durability of Ready-to-Eat Preservative-Free Meat Bars with Dried Plasma. Foods 2023; 12:4372. [PMID: 38231879 DOI: 10.3390/foods12234372] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/22/2023] [Accepted: 12/01/2023] [Indexed: 01/19/2024] Open
Abstract
Food business operators must include the results of shelf life testing in their HACCP plan. Ready-to-eat preservative-free meat products enriched with blood plasma are an unfathomable area of research in food safety. We tested modified atmosphere (80% N2 and 20% CO2) and vacuum packaged RTE preservative-free baked and smoked pork bars with dried blood plasma for Aerobic Plate Count, yeast and mould, lactic acid bacteria, Staphylococcus aureus, Enterobacteriaceae, Escherichia coli, and Campylobacter spp., and the presence of Listeria monocytogenes and Salmonella spp. during storage (temperatures from 4 to 34 °C) up to 35 days after production. The obtained data on the count of individual groups of microorganisms were subjected to analysis of variance (ANOVA) and statistically tested (Student's t-test with the Bonferroni correction); for temperatures at which there were statistically significant differences and high numerical variability, the trend of changes in bacterial counts were visualised using mathematical modelling. The results show that the optimal storage conditions are refrigerated temperatures (up to 8 °C) for two weeks. At higher temperatures, food spoilage occurred due to the growth of aerobic bacteria, lactic acid bacteria, yeast, and mould. The MAP packaging method was more conducive to spoilage of the bars, especially in temperatures over 8 °C.
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Affiliation(s)
- Paweł Pniewski
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Krzysztof Anusz
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-724 Olsztyn, Poland
| | - Martyna Puchalska
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Michał Tracz
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Radosław Kożuszek
- Facility of Audiovisual Arts, Institute of Journalism and Social Communication, University of Wrocław, Joliot-Curie 15, 50-383 Wrocław, Poland
| | - Jan Wiśniewski
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Joanna Zarzyńska
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
| | - Agnieszka Jackowska-Tracz
- Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Science, Nowoursynowska 159, 02-776 Warsaw, Poland
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Zulewska J, Lobacz A, Białobrzewski I, Grochowina A, Kamińska A. Influence of sustainable packaging material and packaging conditions on physicochemical, microbiological, and sensorial properties of cheeses. J Dairy Sci 2023; 106:8504-8522. [PMID: 37641356 DOI: 10.3168/jds.2022-22772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Accepted: 05/11/2023] [Indexed: 08/31/2023]
Abstract
The aim of this study was to evaluate the influence of different packaging materials [standard foil: BOPP (biaxially oriented polypropylene)/PET (polyester)/PE (polyethylene) for upper layer, and APET (polyethylene terephthalate)/PE for bottom layer; foil 1: PP (polypropylene)/PET/PE/EVOH (ethylene-vinyl alcohol copolymer)/PE upper layer, and PP/PE/EVOH/PE bottom layer; foil 2: PP/PET/PE/EVOH/PE upper layer, and PA (polyamide)/EVOH/PE bottom layer; foil 3: PP/PET/PE upper layer, and PA/EVOH/PE bottom layer; foil 4: PP/PET/PE upper layer, and PA/PE bottom layer; foil 5: PP upper layer, and PP/PP bottom layer] on the quality of 3 different ripening rennet cheeses packed under different modified atmosphere (MAP) conditions as reflected in particular physicochemical, microbiological, and sensorial changes. The changes were monitored during a period of 90 d of storage at 2°C or 8°C. For Gouda cheese, CO2 content of the headspace of the packages was in the range 35% to 45%, whereas for Maasdamer and Sielski Klasyczny cheeses it was 55% to 65%. Three-way ANOVA showed that the foil type influenced the moisture content of Gouda cheese stored for 90 d at 2°C and for Sielski Klasyczny cheese at 8°C, whereas the moisture content was not dependent on MAP conditions during storage. Moreover, the foil type had a significant effect on free fatty acid changes for Gouda and Sielski Klasyczny cheeses stored at 2°C for 90 d. Sensory attributes changed significantly over storage time at 2°C for all studied cheeses as affected by foil type, whereas there was no effect of MAP conditions. In general, the cheeses packed in standard foil and foil 4 were characterized by the highest values of mean sensory attributes. Time was the most significant factor influencing most changes in physicochemical and sensory attributes of cheeses stored at 2°C and 8°C. The storage temperature did not affect the moisture of the samples during storage. In general, we found an increase in the pH value during storage regardless of storage temperature. It was possible to decrease the thickness of the packaging material from initial 103 and 250 µm (standard foil; lid and bottom, respectively) to 98 and 100 µm (foil 4) without affecting sensory attributes of the product.
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Affiliation(s)
- Justyna Zulewska
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn 10-719, Poland.
| | - Adriana Lobacz
- Department of Dairy Science and Quality Management, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn 10-719, Poland
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Olsztyn 10-719, Poland
| | | | - Anna Kamińska
- Hochland Polska Sp. z o. o., Kaźmierz 64-530, Poland
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Bogdanowicz J, Modzelewska-Kapituła M, Białobrzewski I, Mozolewski W. Biochemical and textural changes in beef from bulls and steers of different crossbreeds shortly after slaughter and during ageing. Meat Sci 2021; 183:108641. [PMID: 34365254 DOI: 10.1016/j.meatsci.2021.108641] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2021] [Revised: 07/30/2021] [Accepted: 08/01/2021] [Indexed: 01/23/2023]
Abstract
The aim of this study was to investigate the course of glycogenolysis, ATP breakdown and fragmentation of myofibrillar proteins in the semitendinosus muscle of a progeny of Limousin×Holstein-Friesian (LMx) and Charolaise×Holstein-Friesian (CHx) (bulls and steers) and to describe the changes in the above parameters over time and its relationship with beef texture. The hypothesis that beef from bulls and steers of different crossbreeds required the same ageing time to achieve satisfactory tenderness was also tested. Cattle crossbreeding did not affect the amount of muscle glycogen, and castration did not differentiate it until 3 h post-mortem. The interaction between crossbreeding and castration was found, and the highest shear force values were observed in CHx bulls, whereas the lowest was in CHx steers. Beef obtained from CHx was found to be more predestined to short ageing, and LMx required longer ageing to achieve good tenderness. The R-values more strongly influenced subsequent beef texture than pH values.
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Affiliation(s)
- Julia Bogdanowicz
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
| | - Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland.
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, ul. Heweliusza 14, 10-724 Olsztyn, Poland
| | - Wacław Mozolewski
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719 Olsztyn, Poland
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Purwin C, Starczewski M, Borsuk M, Nogalski Z, Opyd PM, Mazur-Kuśnirek M, Białobrzewski I. The Quality, Intake, and Digestibility of Virginia Fanpetals ( Sida hermaphrodita L. Rusby) Silage Produced under Different Technologies and Its Effect on the Performance of Young Cattle. Animals (Basel) 2021; 11:2270. [PMID: 34438728 PMCID: PMC8388482 DOI: 10.3390/ani11082270] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2021] [Revised: 07/29/2021] [Accepted: 07/30/2021] [Indexed: 11/16/2022] Open
Abstract
Different harvesting and preservation methods of Virginia fanpetals herbage were evaluated, based on the chemical composition and digestible organic matter (OM) content (D-value) of silage fed to adult sheep, the intake and digestibility of silage, and the performance of young cattle. The following harvesting methods were compared: direct-cut harvesting with a precision-cut forage harvester (DC), harvesting after field wilting with a precision-cut forage harvester (WC) or a round baler (WRB). The silage was fed for 81 days to 24 Polish Holstein Friesian (HF) bulls, as the sole forage supplemented with 3.0 kg of concentrate/head/day. Harvesting methods affected the density (p < 0.001) and water-soluble carbohydrate (WSC) content (p = 0.047). Differences were found among the groups in the digestibility coefficients of OM (DC-73.7, WC-78.9, WRB-79.9%) (p = 0.007), and crude protein (CP) (69.8%, 77.1%, 78.5%, respectively) (p < 0.001). Dry matter intake (DMI) reached 8.38 kg (DC), 8.74 kg (WC) and 7.21 kg (WRB). Live weight gain (LWG) differed (p < 0.001) among groups (0.939, 1.033, 0.813 kg/day, respectively). The feed conversion ratio (FCR) tended to improve in WC (8.66 kg DMI/kg LWG) (p = 0.08). The highest-quality silage was produced in group WC, and it could be successfully fed to growing bulls as the sole forage.
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Affiliation(s)
- Cezary Purwin
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland; (M.S.); (M.B.); (P.M.O.); (M.M.-K.)
| | - Maciej Starczewski
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland; (M.S.); (M.B.); (P.M.O.); (M.M.-K.)
| | - Marta Borsuk
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland; (M.S.); (M.B.); (P.M.O.); (M.M.-K.)
| | - Zenon Nogalski
- Department of Cattle Breeding and Milk Evaluation, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland;
| | - Paulina M. Opyd
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland; (M.S.); (M.B.); (P.M.O.); (M.M.-K.)
| | - Magdalena Mazur-Kuśnirek
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719 Olsztyn, Poland; (M.S.); (M.B.); (P.M.O.); (M.M.-K.)
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-718 Olsztyn, Poland;
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Jeż M, Błaszczak W, Zielińska D, Wiczkowski W, Białobrzewski I. Carotenoids and lipophilic antioxidant capacities of tomato purées as affected by high hydrostatic pressure processing. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14231] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Maja Jeż
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences Tuwima 10 10‐748 Olsztyn Poland
| | - Wioletta Błaszczak
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences Tuwima 10 10‐748 Olsztyn Poland
| | - Danuta Zielińska
- Department of Chemistry University of Warmia and Mazury in Olsztyn Plac Lodzki 4 10‐727 Olsztyn Poland
| | - Wiesław Wiczkowski
- Institute of Animal Reproduction and Food Research Polish Academy of Sciences Tuwima 10 10‐748 Olsztyn Poland
| | - Ireneusz Białobrzewski
- Department of Systems Engineering University of Warmia and Mazury in Olsztyn Heweliusza 14 10‐718 Olsztyn Poland
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Affiliation(s)
- Magdalena A. Olszewska
- Department of Industrial and Food Microbiology Faculty of Food Science University of Warmia and Mazury in Olsztyn Plac Cieszyński 1 Olsztyn 10-726 Poland
| | - Anna Nynca
- Laboratory of Molecular Diagnostics Faculty of Biology and Biotechnology University of Warmia and Mazury in Olsztyn Prawocheńskiego 5 Olsztyn 10-720 Poland
| | - Ireneusz Białobrzewski
- Department of Systems Engineering Faculty of Technical Sciences University of Warmia and Mazury in Olsztyn Heweliusza 14 Olsztyn 10-718 Poland
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Olszewska MA, Białobrzewski I. Mixed species biofilms of
Lactobacillus plantarum
and
Listeria innocua
show facilitated entrance to the VBNC state during chlorine‐induced stress. J Food Saf 2019. [DOI: 10.1111/jfs.12651] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Magdalena A. Olszewska
- Department of Industrial and Food Microbiology, Faculty of Food ScienceUniversity of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, Faculty of Technical SciencesUniversity of Warmia and Mazury in Olsztyn Olsztyn Poland
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Olszewska M, Nynca A, Białobrzewski I, Kocot A, Łaguna J. Assessment of the bacterial viability of chlorine‐ and quaternary ammonium compounds‐treated
Lactobacillus
cells via a multi‐method approach. J Appl Microbiol 2019; 126:1070-1080. [DOI: 10.1111/jam.14208] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2018] [Revised: 01/10/2019] [Accepted: 01/14/2019] [Indexed: 11/27/2022]
Affiliation(s)
- M.A. Olszewska
- Chair of Industrial and Food Microbiology Faculty of Food Science University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - A. Nynca
- Laboratory of Molecular Diagnostics University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - I. Białobrzewski
- Chair of Systems Engineering Faculty of Engineering University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - A.M. Kocot
- Chair of Industrial and Food Microbiology Faculty of Food Science University of Warmia and Mazury in Olsztyn Olsztyn Poland
| | - J. Łaguna
- Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences Olsztyn Poland
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Puzio N, Purwin C, Nogalski Z, Białobrzewski I, Tomczyk Ł, Michalski JP. The effects of age and gender (bull vs steer) on the feeding behavior of young beef cattle fed grass silage. Asian-Australas J Anim Sci 2019; 32:1211-1218. [PMID: 30744356 PMCID: PMC6599957 DOI: 10.5713/ajas.18.0698] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 09/12/2018] [Accepted: 12/15/2018] [Indexed: 12/04/2022]
Abstract
Objective The objective of this study was to determine the effects of age and gender (bull vs steer) on feeding behavior parameters in young beef cattle fed grass silage. Methods The study was conducted on 180 young beef cattle at 7 to 18 mo of age. The experimental materials comprised 90 bulls produced by commercial crossing of Polish Holstein-Friesian cows with Charolais, Limousin and Hereford bulls (30 animals of each breed) and 90 steers of the same genotypes. The animals had ad libitum access to grass silage; the concentrate was fed separately, in feed stations. They received 28 g dry matter of concentrate per kg of metabolic body weight per day. Bunk visit data and silage intake for all experimental animals were recorded individually using the Roughage Intake Control system (5 feed bunks per 15 animals). Results Age and gender (bull vs steer) exerted significant effects on the feeding behavior of young beef cattle. The frequency of bunk visits and meal frequency decreased, whereas the feeding rate of silage, and the average duration and size of a single meal increased with age (p<0.01). Bunk attendance and meal frequency were higher (p<0.01) in steers than in bulls (49.1 vs 37.4 visits/d, and 8.63 vs 7.99 meals/d, respectively). Daily feeding time was longer in steers than in bulls (102.3 vs 100.3 min/d, respectively), but the feeding rate of silage was lower in steers, and their meals were smaller in size and shorter in duration (p<0.01). Daily silage dry matter intake was higher (p<0.01) in bulls than in steers (4.62 vs 4.47 kg/d, respectively). Conclusion The results of this study indicate that age and gender (bull vs steer) exerted significant effects on the feeding behavior of young beef cattle.
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Affiliation(s)
- Natalia Puzio
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury, Olsztyn 10-719, Poland
| | - Cezary Purwin
- Department of Animal Nutrition and Feed Science, University of Warmia and Mazury, Olsztyn 10-719, Poland
| | - Zenon Nogalski
- Department of Cattle Breeding and Milk Evaluation, University of Warmia and Mazury, Olsztyn 10-719, Poland
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, University of Warmia and Mazury, Olsztyn 10-718, Poland
| | - Łukasz Tomczyk
- Department of Safety Engineering, University of Warmia and Mazury, Olsztyn 10-719, Poland
| | - Jacek P Michalski
- The Kielanowski Institute of Animal Physiology and Nutrition, Polish Academy of Sciences, Jabłonna 05-110, Poland
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10
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Jeż M, Wiczkowski W, Zielińska D, Białobrzewski I, Błaszczak W. The impact of high pressure processing on the phenolic profile, hydrophilic antioxidant and reducing capacity of purée obtained from commercial tomato varieties. Food Chem 2018; 261:201-209. [PMID: 29739583 DOI: 10.1016/j.foodchem.2018.04.060] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2018] [Revised: 04/17/2018] [Accepted: 04/17/2018] [Indexed: 11/16/2022]
Abstract
The effect of high hydrostatic pressure (HHP) (450-550-650 MPa/5-10-15 min) on polyphenols profile of purée obtained from commercial tomato varieties (Maliniak, Cerise, Black Prince and Lima) was investigated. Individual polyphenols, total phenolic index (TPI) were quantified using a mass spectrometer (HPLC-MS/MS). Photochemiluminescence (PCLACW), cyclic voltammetry (CV) and ferric reducing antioxidant power (FRAP) assays were used to determine the antioxidant capacity of the hydrophilic extract. The results demonstrated that at certain processing conditions, HHP may enhance or decrease the nutritional quality of tomato purée. However, the tomato variety was a key factor influencing the polyphenols profile and the antioxidant capacity. A significant positive correlation was found among TPI, FRAP or CV parameters and the concentration of caffeic, ferulic, sinapic and p-coumaric acids, and epicatechin. On the other hand, significant positive correlation was observed among antioxidant capacity (PCLACW), TPC, rutin and naringenin concentration as well as chlorogenic and isochlorogenic acids.
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Affiliation(s)
- Maja Jeż
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Wiesław Wiczkowski
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
| | - Danuta Zielińska
- Department of Chemistry, University of Warmia and Mazury in Olsztyn, Plac Lodzki 4, 10-727 Olsztyn, Poland.
| | - Ireneusz Białobrzewski
- Department of Systems Engineering, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-718 Olsztyn, Poland.
| | - Wioletta Błaszczak
- Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland.
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11
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Nogalski Z, Pogorzelska-Przybyłek P, Białobrzewski I, Modzelewska-Kapituła M, Sobczuk-Szul M, Purwin C. Estimation of the intramuscular fat content of m. longissimus thoracis in crossbred beef cattle based on live animal measurements. Meat Sci 2017; 125:121-127. [DOI: 10.1016/j.meatsci.2016.11.026] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2016] [Revised: 11/04/2016] [Accepted: 11/29/2016] [Indexed: 10/20/2022]
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12
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Białobrzewski I, Mikš-Krajnik M, Dach J, Markowski M, Czekała W, Głuchowska K. Model of the sewage sludge-straw composting process integrating different heat generation capacities of mesophilic and thermophilic microorganisms. Waste Manag 2015; 43:72-83. [PMID: 26087644 DOI: 10.1016/j.wasman.2015.05.036] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 05/26/2015] [Accepted: 05/28/2015] [Indexed: 06/04/2023]
Abstract
A mathematical model integrating 11 first-order differential equations describing the dynamics of the aerobic composting process of sewage sludge was proposed. The model incorporates two microbial groups (mesophiles and thermophiles) characterized by different capacities of heat generation. Microbial growth rates, heat and mass transfer and degradation kinetics of the sewage sludge containing straw were modeled over a period of 36days. The coefficients of metabolic heat generation for mesophiles were 4.32×10(6) and 6.93×10(6)J/kg, for winter and summer seasons, respectively. However, for thermophiles, they were comparable for both seasons reaching 10.91×10(6) and 10.51×10(6)J/kg. In the model, significant parameters for microbial growth control were temperature and the content of easily hydrolysable substrate. The proposed model provided a satisfactory fit to experimental data captured for cuboid-shaped bioreactors with forced aeration. Model predictions of specific microbial populations and substrate decomposition were crucial for accurate description and understanding of sewage sludge composting.
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Affiliation(s)
- I Białobrzewski
- Department of Systems Engineering, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-718 Olsztyn, Poland.
| | - M Mikš-Krajnik
- Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore(1); Chair of Industrial and Food Microbiology, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-726 Olsztyn, Poland(2)
| | - J Dach
- Institute of Biosystems Engineering, Poznan University of Life Sciences, Wojska Polskiego 50, 60-637 Poznan, Poland
| | - M Markowski
- Department of Systems Engineering, Faculty of Technical Sciences, University of Warmia and Mazury in Olsztyn, Heweliusza 14, 10-718 Olsztyn, Poland
| | - W Czekała
- Institute of Biosystems Engineering, Poznan University of Life Sciences, Wojska Polskiego 50, 60-637 Poznan, Poland
| | - K Głuchowska
- Department of General and Environmental Microbiology, Poznan University of Life Sciences, Szydłowska 50, 60-656 Poznan, Poland
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Bednarko-Młynarczyk E, Szteyn J, Białobrzewski I, Wiszniewska-Łaszczych A, Liedtke K. Modeling the kinetics of survival of Staphylococcus aureus in regional yogurt from goat's milk. Pol J Vet Sci 2015; 18:39-45. [DOI: 10.1515/pjvs-2015-0005] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
The aim of this study was to determine the kinetics of the survival of the test strain of Staphylococcus aureus in the product investigated. Yogurt samples were contaminated with S. aureus to an initial level of 103-104 cfu/g. The samples were then stored at four temperatures: 4, 6, 20, 22°C. During storage, the number of S. aureus forming colonies in a gram of yogurt was determined every two hours. Based on the results of the analysis culture the curves of survival were plotted. Three primary models were selected to describe the kinetics of changes in the count of bacteria: Cole's model, a modified model of Gompertz and the model of Baranyi and Roberts. Analysis of the model fit carried out based on the average values of Pearson's correlation coefficient, between the modeled and measured values, showed that the Cole's model had the worst fit. The modified Gompertz model showed the count of S. aureus as a negative value. These drawbacks were not observed in the model of Baranyi and Roberts. For this reason, this model best reflects the kinetics of changes in the number of staphylococci in yogurt.
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Myhan R, Białobrzewski I, Karpińska-Tymoszczyk M, Danowska-Oziewicz M, Markowski M, Majewska K. The Effect of Relative Air Humidity on the Rheological Properties of Roasted Turkey Breast. J Texture Stud 2014. [DOI: 10.1111/jtxs.12073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Ryszard Myhan
- Faculty of Engineering; University of Warmia and Mazury in Olsztyn; Oczapowskiego 2 Olsztyn 10-719 Poland
| | - Ireneusz Białobrzewski
- Faculty of Engineering; University of Warmia and Mazury in Olsztyn; Oczapowskiego 2 Olsztyn 10-719 Poland
| | | | - Marzena Danowska-Oziewicz
- Faculty of Food Science; University of Warmia and Mazury in Olsztyn; Oczapowskiego 2 Olsztyn 10-719 Poland
| | - Marek Markowski
- Faculty of Engineering; University of Warmia and Mazury in Olsztyn; Oczapowskiego 2 Olsztyn 10-719 Poland
| | - Katarzyna Majewska
- Faculty of Food Science; University of Warmia and Mazury in Olsztyn; Oczapowskiego 2 Olsztyn 10-719 Poland
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Ratajski A, Mikš-Krajnik M, Białobrzewski I. The use of ultrasonic measurements for the determination of particle size distribution in diluted tomato paste. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Arkadiusz Ratajski
- Department of Fundamental Engineering; Faculty of Production Engineering; Warsaw University of Life Sciences; Nowoursynowska 164 02-787 Warsaw Poland
| | - Marta Mikš-Krajnik
- Department of Industrial and Food Microbiology; Faculty of Food Science; University of Warmia and Mazury in Olsztyn; Plac Cieszyński 1 10-726 Olsztyn Poland
| | - Ireneusz Białobrzewski
- Chair of Systems Engineering; Faculty of Engineering; University of Warmia and Mazury in Olsztyn; Heweliusza 14 10-718 Olsztyn Poland
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Mikš-Krajnik M, Babuchowski A, Białobrzewski I. Impact of physiological state of starter culture on ripening and flavour development of Swiss-Dutch-type cheese. INT J DAIRY TECHNOL 2013. [DOI: 10.1111/1471-0307.12079] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Marta Mikš-Krajnik
- Chair of Industrial and Food Microbiology; Faculty of Food Science; University of Warmia and Mazury; Plac Cieszyński 1; 10-726; Olsztyn; Poland
| | - Andrzej Babuchowski
- Chair of Industrial and Food Microbiology; Faculty of Food Science; University of Warmia and Mazury; Plac Cieszyński 1; 10-726; Olsztyn; Poland
| | - Ireneusz Białobrzewski
- Chair of Systems Engineering; Faculty of Engineering; University of Warmia and Mazury; Heweliusza 14; 10-718; Olsztyn; Poland
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Białobrzewski I, Danowska-Oziewicz M, Karpińska-Tymoszczyk M, Nalepa B, Markowski M, Myhan R. Turkey breast roasting – Process optimization. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2009.08.013] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Danowska-Oziewicz M, Karpińska-Tymoszczyk M, Borowski J, Białobrzewski I, Zapotoczny P. The Effect of Cooking in a Steam-convection Oven and Storage in Vacuum on the Quality of Turkey Meat. FOOD SCI TECHNOL INT 2009. [DOI: 10.1177/1082013209346580] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of cooking on the quality of turkey meat heated by steam at different temperatures and saturation levels, and then vacuum stored at 3 °C for 28 days, was studied. The smallest cooking loss was observed in meat cooked at 220 °C and when the highest air steam saturation was applied. The rate of lipid oxidation as a result of cooking and storage was the lowest in sample cooked at 180 °C and in meat heated by 20% steam, and additionally during storage in sample treated with 0% steam. The higher cooking temperature was applied, the more intensive hydrolytic process took place in fat. Heating at 180 °C and in hot air with 0%, 70%, and 90% steam resulted in a more intensive hydrolytic process in meat during storage than other cooking parameters. The oxidation rate of -SH groups was higher in sample heated by 90% steam than the ones by 20%, 50%, and 70% steam. The use of steam saturation over 20% caused a decrease in mono-unsaturated fatty acids and an increase in saturated fatty acids content. Meat cooked at 220 °C and treated with 0% or 90% steam was characterized by better sensory attributes than other samples.
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Affiliation(s)
- M. Danowska-Oziewicz
- Department of Human Nutrition, University of Warmia and Mazury 10-957 Olsztyn, Poland,
| | | | - J. Borowski
- Department of Human Nutrition, University of Warmia and Mazury 10-957 Olsztyn, Poland
| | - I. Białobrzewski
- Department of Agri-Food Process Engineering University of Warmia and Mazury, 10-957 Olsztyn, Poland
| | - P. Zapotoczny
- Department of Agri-Food Process Engineering University of Warmia and Mazury, 10-957 Olsztyn, Poland
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Sadowska J, Białobrzewski I, Jeliński T, Markowski M. Effect of fat content and storage time on the rheological properties of Dutch-type cheese. J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2009.03.015] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Konopka I, Markowski M, Tańska M, Żmojda M, Małkowski M, Białobrzewski I. Image analysis and quality attributes of malting barley grain dried with infrared radiation and in a spouted bed. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2008.01820.x] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Majewska K, Banach JK, Żywica R, Białobrzewski I. Influence of Variety, Moisture Content, Kernel Size and Applied Current Frequency on the Electric Properties of Wheat Grain. International Journal of Food Properties 2008. [DOI: 10.1080/10942910701409385] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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