Contents 11/2011

Przemysł Spożywczy 11/2011ECONOMY

  • 2 Agri-Food Sector – Review of Support Possibilities – Ewa Rutczyńska-Jamróz, Michał Jaworski
  • 8 View of Increasing of Beef Consumption and Export in Poland – Danuta Rycombel
    • The greatest decrease in consumption of beef in Poland occurred in high income households. It had an impact on the level of total domestic consumption of meat. Supply surplus has been exported and export value has increased continuously. Poland has become the important both cattle and beef exporter among the EU countries. The better relation between retail prices and meat quality is necessary in order to hamper downward tendency in beef consumption. Further development of exports to other regions is closely connected with producing beef within the quality systems and supporting foreign sale with promotion founds.
      KEY WORDS: beef consumption, retail prices, exports, quality systems
  • 12 Environment Protection Activities. Support of Food Sector Companies – Magdalena Jabłońska, Magdalena Kućma

TECHNICS – TECHNOLOGY

  • 16 Heat Pumps for Industrial Enterprise – Tomasz Kuś
  • 20 Escherichia coli O104:H4 – Epidemic in Germany in 2011 – Łukasz Mąka, Halina Ścieżyńska, Anna Grochowska, Kamila Pawłowska, Elżbieta Maćkiw, Jacek Postupolski
    • Verotoxigenic strains of Escherichia coli are responsible for causing severe disease in humans ranging from hemorrhagic diarrhea to complications such as hemolytic-uremic syndrome (HUS) or thrombotic thrombocytopenic purpura (TTP). Publication presents the events, which took place in Germany in 2011, and were caused by E. coli O104:H4. It also describes the characteristics of the mentioned pathogenic strain.
      KEY WORDS: Escherichia coli O104, verotoxigenic Escherichia coli, foodstuffs, food hygiene, pathogenic microorganisms
  • 26 Modernity and Innovativeness First of All – Report from Polagra-Tech Fair– Agnieszka Górecka
  • 29 Underestimated Lupine. Valuable Properties of Leguminous Plants – Eleonora Lampart-Szczapa, Jarosław Czubiński
    • Nutritional value of low alkaloid lupine seeds is comparable with soybean. Among the leguminous plants, they have the higher content of protein (up to 46%) and the less undesirable non-nutritional components. Owing to the presence of functional components, they have potentially health-promoting properties. Lupine seeds demonstrate antioxidant and hypocholesterolemic activity, they have low glycemic index, they increase bioavailability of mineral components and moreover they act as anticarcinogenic, anti-inflammatory and anti-allergic agents. Lupine seeds can be used, just like soya, for traditional and functional food production. Most often they are used in bakery, confectionery and meat industry. They are components of food concentrate mixtures, semi-processed products and the meals, ready for consumption after heating. With their participation special purpose food is produced: for vegetarians, diabetic people, as well as for people who do not tolerate gluten.
      KEY WORDS: legumes, lupine, nutritional value, health-promoting, food

LOGISTICS-PACKAGING

  • 34 Life Cycle Assessment of PET Bottles Subject to Recycling – Hanna Żakowska, Grzegorz Ganczewski
    • Development of science in the field of environment protection which happened within the recent years has revealed that the negative impact of packages should be considered throughout their life cycle, not just within the waste phase. Popular and standardised tool that can be used to assess the technical and material solutions in packaging with regards to their environmental impact is called the Life Cycle Assessment (LCA). The results of such assessment shape new directions in designing packaging, with consideration of the contribution of recycling fraction. Life Cycle Assessment, as performed in COBRO for PET bottles has showed that recycling process is more beneficial than landfilling.
      KEY WORDS: environment protection, packaging, packaging waste, recycling, LCA

EVENTS

  • 37 Late Payments in Food Sector
  • 38 50 Years of Faculty of Food Sciences of Warsaw University of Life Sciences (SGGW) – Dorota Witrowa-Rajchert
  • 40 Innovative Solutions in Beverages – Workshop CPKelco and Biesterfeld Spezialchemie
  • 41 Poland – Union – Word

SCIENCE

  • 44 Influence of Chosen Factors on Instant Noodles Quality – Katarzyna Marciniak-Łukasiak, Grzegorz Ciszek
    • Changes of habits and models of living in our civilization caused growth of consumption of the products, characterized by a short time and ease of preparation. Instant noodles are included in this group of products. Usually fried noodles are characterized by high contents of fat that affects their stability and energy value. The aim of this work was to determine the influence of fat type and fried parameters on the quality of fried noodles. The range of work included production of noodles as well as frying and determination of some chosen quality parameters of noodles. Rapeseed oil, sunflower oil, and palm oil were used during the process frying that was conducted at the temperature of 160 and 180 °C for 60 and 90 seconds. The following parameters have been determined in final products: contents of fat, moisture, hydration time and colour of noodles. Based on the obtained results it was concluded that the temperature of frying had an influence on the content of fat and moisture in instant noodles. Increase of temperature caused the increase of fat content and decrease of moisture in the analyzed instant noodles. Increasing temperature and longer time of frying caused a lower level of brightness of the obtained instant noodles. The smallest fat quantity was found in the instant noodles, fried in rapeseed oil.
      KEY WORDS: instant noodles, oils: rapeseed, sunflower, palm
  • 47 Textured Soy Protein in Chicken Sticks – Aneta Cegiełka, Tomasz Sawicki
    • The aim of the study was to determine the effect of substitution in the composition of poultry sticks, containing 25, 50 or 100% of chicken thigh meat with textured soy protein preparation SVP 950 on the quality of deep-fried product. The chemical composition of final products was determined, instrumental measurements of color and texture were conducted and sensory evaluation was carried out. It was found that the substitution of the part or the whole amount of chicken thigh meat with rehydrated textured SVP 950 preparation did not differentiate the chemical composition of chicken sticks, production yield and color parameters measured on the cross-section of products. If we take into account the texture and the sensorial characteristics of the ready-to-eat product, the substitution of lean meat with rehydrated textured protein preparation SVP 950 should not be higher than 50%.
      KEY WORDS: textured soy protein, chicken sticks, quality
  • 50 Beetroot Juice. Influence of Weight and the Parts of Root Beetroot on Discriminators of Juice – Janusz Czapski, Katarzyna Gościnna, Michał Kidoń
    • The aim of this study was to estimate the content of betalain pigments, phenols, nitrate and antioxidant capacity of beetroot juice depending on the weight and the parts of root. The roots of red beet variety Wodan were divided according to their weight into 4 groups and then cut crosswise into 4 equal pieces. It was found that the content of violet and yellow pigments and nitrates (V) in the juice significantly depended on the size of beetroot roots. The antioxidant capacity of juice is significantly correlated with pigment contents. The results may be helpful in designing beetroot based products, with different proportions between the content of pigments and nitrate (V).
      KEY WORDS: beetroot, betalain pigments, nitrates (V), antioxidant capacity