Polish Journal of Food and Nutrition Sciences最新文献_第6页

Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat 干燥、真空和改性气氛老化对Roe Deer肉理化性能的影响

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-05-25 DOI: 10.31883/pjfns/163613

Natalia Kasałka-Czarna, R. Biegańska-Marecik, Jędrzej Proch, A. Orłowska, M. Montowska

{"title":"Effect of Dry, Vacuum, and Modified Atmosphere Ageing on Physicochemical Properties of Roe Deer Meat","authors":"Natalia Kasałka-Czarna, R. Biegańska-Marecik, Jędrzej Proch, A. Orłowska, M. Montowska","doi":"10.31883/pjfns/163613","DOIUrl":"https://doi.org/10.31883/pjfns/163613","url":null,"abstract":"Consumers around the world are choosing sustainable and unprocessed foods. Roe deer meat, due to the natural origin, is a source of organic and healthy meat. The selection of suitable storage conditions and times plays an important role in a deterioration of the meat’s functional and nutritional values. The knowledge about oxidation processes in roe deer meat stored and packed deploying different methods is limited. The main aim of this study was therefore to investigate the effect of storage method on the physicochemical properties of musculus longissimus thoracis et lumborum (LTL), musculus biceps femoris (BF), and musculus vastus lateralis (VL) of roe deer. The muscles were stored either dry (DRY-AGED), vacuum-packed (VAC), or packed under modified atmosphere (MAP) for 21 days. The quality of roe deer meat was assessed based on chemical composition, technological properties, pH values, water activity, colour, and oxidation processes of proteins and lipids. Roe deer meat had high protein (216.5–228.6 g/kg) and low fat content (17.1–25.8 g/kg). Both DRY-AGED and VAC contributed to improving meat tenderness during storage, while the Warner–Bratzler shear force of the MAP muscles increased. The high-oxygen conditions during MAP storage strongly induced the oxidation processes; an average increase of 1,263% for thiobarbituric acid reactive substance (TBARS) level and 155% for protein carbonyl content on day 21. Vacuum packaging and dry-ageing are recommended methods for storing roe deer meat. The high oxygen atmosphere negatively affected the quality of this game species. It carries the risk of increased oxidation of proteins and lipids which may promote the formation of potentially detrimental compounds","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-05-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45669978","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Results of European Heart Network Pilot Project “A Vending Machine for a Friend” 欧洲心脏网络试点项目“给朋友的自动售货机”的结果

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-05-18 DOI: 10.11648/j.jfns.20231103.11

Roberto Volpe, S. Glaveckaitė, G. Sotis, Dziugile Kersnauskaite, K. Šulskutė, V. Polevoda, Ingrida Dudoniene, Massimo Volpe

引用次数: 0

Microplastics in a Traditional Turkish Dairy Product: Ayran 传统土耳其乳制品中的微塑料:Ayran

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-05-05 DOI: 10.31883/pjfns/163061

S. Buyukunal, Sanae Rbaibi Zipak, Karlo Muratoglu

{"title":"Microplastics in a Traditional Turkish Dairy Product: Ayran","authors":"S. Buyukunal, Sanae Rbaibi Zipak, Karlo Muratoglu","doi":"10.31883/pjfns/163061","DOIUrl":"https://doi.org/10.31883/pjfns/163061","url":null,"abstract":"Ingestion of microplastic particles (MP) through food has been associated with a multitude of health problems in humans. Although ayran is a traditional and nutritious Turkish beverage, the impact of microplastic pollution is unknown. This study examined the incidence of microplastic pollution on ayran by collecting samples throughout the production processes and the ingredients used to make ayran, including water, salt, cream, starting culture, cups, and lastly, the ayran. Optical and scanning electron microscope was applied for MP visualisation and measurement, and Fourier-transform infrared spectroscopy (FTIR) for polymer identification. Microplastics were detected in all examined filters except for the starter culture samples. The samples with the highest MP number were salty water (43 MP number/100 mL), salt (33 MP number/100 g), and milk samples taken from homogenization and pasteurization phases (26 MP number/100 mL). Additionally, 18 MP number/100 mL contamination was detected in the last product ayran. MP with a size range of 1–150 µm prevailed (37.38%). Ethylene propylene was the most frequently identified polymer in samples (39.30%). The findings of this study can help provide an overview of microplastic contamination in dairy production facilities and the potential human health risks associated with this microplastic exposure.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45411906","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Microbiological Quality and Physicochemical Characteristics of Pork Livers Supplied by an Industrial Slaughterhouse 某工业屠宰场供应猪肝的微生物质量和理化特性

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-05-05 DOI: 10.31883/pjfns/162874

Narcís Feliu-Alsina, E. Saguer

引用次数: 0

Kefir Prevents Adipose Tissue Growth Through the Induction of Apoptotic Elements in High-Fructose Corn Syrup-Fed Rats Kefir通过诱导高果糖玉米糖浆喂养大鼠的凋亡元素抑制脂肪组织生长

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-05-05 DOI: 10.31883/pjfns/162710

E. Aslan, G. Sadi, Hilal Guzel, Ç. Karaca, O. Korkmaz, M. Pektas, M. Çeleğen, T. Aladağ, S. Oncu, M. Pektaş

{"title":"Kefir Prevents Adipose Tissue Growth Through the Induction of Apoptotic Elements in High-Fructose Corn Syrup-Fed Rats","authors":"E. Aslan, G. Sadi, Hilal Guzel, Ç. Karaca, O. Korkmaz, M. Pektas, M. Çeleğen, T. Aladağ, S. Oncu, M. Pektaş","doi":"10.31883/pjfns/162710","DOIUrl":"https://doi.org/10.31883/pjfns/162710","url":null,"abstract":"Consumption of high-fructose corn syrup (HFCS) in the diet is a causal factor in the development of abdominal obesity; however, the molecular mechanism behind this association is still up for debate. This study evaluated the metabolic disturbances that are caused by HFCS on adipose tissue as well as the possibility of kefir as a therapy to prevent these metabolic disturbances. Male Wistar rats were divided into four groups: control, kefir, HFCS, and HFCS+kefir. HFCS (20%, w/v ) was given in drinking water and kefir (1 mL/100 g body weight) by gastric gavage daily for 8 weeks. Levels of insulin signaling, inflammation, and apoptosis-associated proteins of adipose tissues were determined with Western blot and immunohistochemical techniques. Gene expressions were evaluated with semi-quantitative real-time polymerase chain reaction (qRT-PCR). The indirect terminal deoxynucleotidyl transferase dUTP nick-end labeling (TUNEL) method was used to assess changes in apoptotic cells, and hematoxylin/eosin staining to determine adipocyte number and diameter. Accordingly, HFCS boosted protein kinase B (Akt) and p-Akt while reducing nuclear factor κB (NF-κB), and tumor necrosis factor alpha (TNFα) levels and kefir treatment restored Akt induction in HFCS-treated rats despite raising NF-κB, and TNFα. Increased expression of Akt and B-cell lymphoma-2 gene ( Bcl2 ) was contrasted with decreased expression of Nfkb, Tnfa, tumor protein 53 gene ( p53 ), and caspase-8 gene ( Casp8 ). Furthermore, while there was a marked reduction in TUNEL-positive cells in the HFCS group, the number of such cells was greater in the HFCS+kefir group. These results show that HFCS intake suppresses apoptosis in adipose tissues, which may be responsible for tissue development and abdominal obesity and may be reversed with kefir administration due to the activation of apoptosis-associated genes and proteins.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45040492","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Association of Women Leading Land Use with Energy and Nutrient Intakes Among Children Aged 6 to 59 Months in Oromia, Ethiopia 埃塞俄比亚奥罗米亚6至59个月大的儿童中，妇女领导土地利用与能量和营养摄入的协会

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-04-27 DOI: 10.11648/j.jfns.20231102.14

Geleta Dereje

引用次数: 0

Assessment of the Anti-hypertensive and Hyperhomocysteinemic Activity of Aqueous Extracts of Tomato (Lycopersicon esculentum MILL) Grown in Ivory Coast 科特迪瓦产番茄水提物抗高血压和高同型半胱氨酸活性的评价

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-04-27 DOI: 10.11648/j.jfns.20231102.13

Dembélé Syndoux, Koffi N’dri Emmanuel, F. Ibrahim, Anin Atchibri Anin Louise

引用次数: 0

Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs 选定肉制品及其植物类似物的质量比较

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-04-25 DOI: 10.31883/pjfns/162504

T. Daszkiewicz, M. Florek, Monika Wodzak, D. Kubiak, Ewa Burczyk

{"title":"Comparison of the Quality of Selected Meat Products and Their Plant-Based Analogs","authors":"T. Daszkiewicz, M. Florek, Monika Wodzak, D. Kubiak, Ewa Burczyk","doi":"10.31883/pjfns/162504","DOIUrl":"https://doi.org/10.31883/pjfns/162504","url":null,"abstract":"The aim of this study was to compare the quality of selected meat products, i.e . frankfurters, Polish kabanos sausages, and salami, with their plant-based (vegetarian) analogs. Five items from five different product batches were analyzed in each examined product category. The analyzed items were vacuum-packaged in bags to standardize the parameters of the compared products, and their quality was evaluated before the use-by date declared by the manufacturer. Meat products had higher dry matter and lipid contents. Salami contained more protein, whereas frankfurters and kabanos sausages contained less protein than their respective analogs. Moreover, traditional kabanos sausages had a higher pH than their vegetarian alternatives. Indicators of the nutritional value of lipids and pH of vegetarian frankfurters and salami were higher than those of their meat counterparts. In turn, lipids of vegetarian kabanos sausages had lower ratios of unsaturated to saturated fatty acids, monounsaturated to saturated fatty acids and hypocholesterolemic to hypercholesterolemic fatty acids than traditional kabanos sausages. Among the color parameters, redness ( a *), yellowness ( b *) and chroma ( C *) of plant-based meat analogs were higher compared to those of meat products. These results indicate that the names of plant-based analogs, which make a direct reference to the corresponding traditional meat products, can be misleading for consumers who expect products with similar quality attributes.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-04-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"49193594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Comparative Study of Mbuja and daddawa Oils in View of Their Use in the Treatment of Some Chronic Diseases Mbuja油和daddawa油治疗慢性疾病的比较研究

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-04-13 DOI: 10.11648/j.jfns.20231102.12

Doumta Charles Falang, Bebbe Fadimatou, Ghomdim Nzali Horliane, Ngangoum Eric Serge

引用次数: 0

Effects of Cashew Kernels Cake on the Nutritional and Sensory Quality of Hen Eggs 腰果仁饼对鸡蛋营养和感官品质的影响

IF 2.4 4区农林科学

Polish Journal of Food and Nutrition Sciences Pub Date : 2023-03-31 DOI: 10.11648/j.jfns.20231102.11

Silué Fatogoma Etienne, Yéboué Kouamé Hermann, Kouakou N’Goran David Vincent, V. Coxam, Kati-Coulibaly Séraphin

{"title":"Effects of Cashew Kernels Cake on the Nutritional and Sensory Quality of Hen Eggs","authors":"Silué Fatogoma Etienne, Yéboué Kouamé Hermann, Kouakou N’Goran David Vincent, V. Coxam, Kati-Coulibaly Séraphin","doi":"10.11648/j.jfns.20231102.11","DOIUrl":"https://doi.org/10.11648/j.jfns.20231102.11","url":null,"abstract":": Cashew kernels provide fats, proteins, minerals and amino acids like soybeans. They are characterized by their richness in linoleic and oleic acids which respectively contribute up to 20% and 60% of the fat. The aim of the present study is to assess the impact of the diets of laying hens, based on of cashew nut kernels cakes, on the nutritional and sensory quality of eggs. To carry out the experiment, 20 weeks old, 96 hens of the LOHMAN-Brown strain and with an average weight of 1600 g, were used over a period of 10 weeks. Laying hens were fed four diets Rt, R10, R15 and R20 at incorporation rates of 0%, 10%, 15% and 20% cashew kernel cake, respectively. The results indicate that the R10, R15 and R20 diets, after two weeks of testing, were associated with a reduction of up to 34.50% in egg yolk cholesterol content, compared to the Rt control diet. In sensory analysis tests, panelists accepted eggs from different diets without distinction. In short, far from degrading the quality of eggs, the dietary the lipids in cashew kernel cake can contribute to the development of poultry production by providing the consumer the fatty acids recommended by the medical profession.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2023-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80708522","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0