Contents 12/2017; tome 71


  • 2Traditional Premium Food for Christmas – Tomasz Krzywiński, Grzegorz Tokarczyk, Sylwia Przybylska
    • Christmas is coming soon. It is time to rest, relax and most of all to meet with family and feasting at table. On these special days we prepare unique dishes, that we will be able to make culinary pleasure for ourselves and our loved ones. Besides Christmas fish dishes, you can’t forget about high quality cold cuts made exclusively for this occasion. It is nice to put hams, sausages or smoked meats on a Christmas table, the taste and aroma of which we remember from our childhood. Their homely and sophisticated taste will surely be appreciated by family and guests.
      KEY WORDS: Christmas, carp, premium meats, goose meat, nutritional value of poultry
  • 10 Nutritional Value of Fish and Fish Products. Canned Fish Products – Agnieszka Leszczuk-Piankowska, Piotr J. Bykowski (DOI:10.15199/65.2017.12.1)
    • In the European Union countries, the indication of nutritional value on the labels of canned fish products has been obligatory since December 31.2016. Fish and seafood products are characterized by a natural seasonal variation in fat level and fatty acid profile. In this paper, factors affecting the nutritional value of fish and fish products were indicated and the results of the studies on the nutritional value of 10 kinds of canned fish products were presented. The mentioned results of the studies have confirmed that the canned fish products are the source of digestible protein and health-promoting omega-3 fatty acids.
      KEY WORDS: canned fish product, omega-3, fish, nutrition value
  • 15 Phenolic Composition of Quince – Monika Mieszczakowska-Frąc, Dorota Kruczyńska (DOI:10.15199/65.2017.12.2)
    •  The objective of the study was to determine the polyphenolic composition of ten quince cultivars and to determine their antioxidant activities. In fruits, the contents of basic polyphenol groups: favan-3-ols, phenolic acids and flavonols were determined by a high performance liquid chromatography. Predominant compounds in all varieties of quinces were polymeric procyanidins (2299-4426 mg/kg) with a degree of polymerization of 13.9-23.6. The content of neochlorogenic acid was 281-718 mg/kg and chlorogenic acid 175-509 mg/kg. It was confirmed that quince have a high ability to scavenge free radicals, which is strongly correlated with the content of total phenolic compounds. The coefficient of correlation between antioxidant activity and neochlorogenic acid content was calculated as R2 = 0.8394 and procyanidins (R2 = 0.7056). Among the studied varieties of quince the highest content of phenolic compounds have the following varieties: Cesar, Ronda, Vranja and Marija.
      KEY WORDS: quince, bioactive compounds, antioxidant activity, proanthocyanidins


  • 19 Bioactive Substances – Positive and Negative Effects of their Addition to Foodstuffs – Beata Piłat, Ryszard Zadernowski (DOI:10.15199/65.2017.12.3)
    • Bioactive compounds are widespread in the vegetal world. They have the attributed protective properties in relation to plants and a positive effect on human and animal bodies. Bioactive substances act mainly as natural antioxidant the presence of which in an organism prevents or facilitates treatment of a wide variety of civilization diseases (arterial hypertension, some types of cancer, diabetes, etc.). Research to date has indicated no evidence for the harmful effect of some natural bioactive compounds. The factors influencing the balance between a favourable and harmful effect of these natural compounds for the organism may include the chemical structure of a substance, substance dosing, their metabolism and the type of food matrix. When given in large doses or in the presence of metal ions, these substances act as pro-oxidants. Pro-oxidative activity may, in consequence, lead to damage of biomolecules such as DNA, proteins and lipids of cellular walls and eventually be lethal to cells.
      KEY WORDS: bioactive substances, positive effect, negative effect
  • 23 Lyophilized Berry Fruits – their Antioxidant Properties – Ewa Ochwanowska, Jarosław Chmielewski, Sylwia Łaba, Ilona Żeber-Dzikowska (DOI:10.15199/65.2017.12.4)
    • The aim of the study was to review research and literature coming from various scientific centers concerning the effect of lyophilization on the content and antioxidant properties of the selected bioactive components contained in blackberry (Aronia melanocarpa), bilberry (Vaccinium myrtillus), strawberry (Fragaria xananassa Duchesne), raspberry (Rubus L.), large-fruited cranberry (Vaccinium macrocarpon), blackberry (Rubus L.) and black currant (Ribes nigrum). The fresh fruits were characterized by a high content of polyphenols, ascorbic acid, and this content determined their antioxidant activity. From the literature date it follows that lyophilisation does not cause significantly the decrease in the content of bioactive compounds in the tested fruits. The lyophilisates of fruits, as being presented in this work, contained beneficial carotenoids (lycopene, β-carotene, lutein, zeaxanthin, rubixanthin, and β-cryptoxanthin).
      KEY WORDS: lyophilisation, lyophilized food, bioactive substances, antioxidants, fruits
  • 28 Clostridium botulinum and Botulinum Toxins. A Potential Hazard of Milk and Milk Products – Elżbieta Kukier, Katarzyna Zacharczuk, Magdalena Goldsztejn, Nina Kozieł, Krzysztof Kwiatek (DOI:10.15199/65.2017.12.5)
    • Common ensiling of feed for cattle and anaerobic production of organic fertilizers used in agriculture are the most likely reasons of increasing number of cattle botulism in the past 20 years. Clostridium botulinum and botulinum toxins type A and B pose a risk of contamination of milk and its products, leading to human botulism. Standard milk pasteurization does not destroy all amounts of botulinum toxins nor C. botulinum spores, contaminating the milk.
      KEY WORDS: Clostridium botulinum, botulinum toxin, milk products
  • 34 Hygienization of the Smoke Chambers – Sylwia Mierzejewska, Joanna Piepiórka-Stepuk, Mariusz Wlazło
    • The process of hygienization of the smoke dry chambers can be carried out manually or automatically. The process of hygienization of 10 chambers in the food industry plants was investigated in the context of the applied foam system, the frequency and duration of the process, the temperature of the smoke chamber during cleaning, the applied agent and its concentration. Then, the uniformity of the foaming coverage of all components was assessed and a visual assessment of the cleaning performance was evaluated. As a result of the analysis, it was found that not all the smoke chambers were cleaned up to a satisfactory level. The smoker’s chamber, being cleaned by the operator’s manual foaming, was properly cleaned. Hand cleaning, in spite of its labour-intensive workmanship, has proved to be very effective. Automatic smoke chamber cleaning systems, frequent inspection of their operation and process control lead to satisfactory results with less time and work.
      KEY WORDS: smoking chambers, hygienization, foam cleaning


  • 38 The Packaging of the Future – Types and Functions of Active Packaging- Małgorzata Świtała, Halina Podsiadło (DOI:10.15199/65.2017.12.6)
    • The food industry fighting for its place on the market tries to make new improvements in food packaging and implement new packaging solutions which should guarantee a longer shelf-life of food products. Thereby, the new systems appear on the market like intelligent packaging that provides information on the food quality during transport and storage as well as active packaging which has an impact on the package content, among other things, by changing the atmosphere inside the package allowing to maintain high quality of the product, longer shelf-life and preventing its color changes. Active packaging is described as packaging in which additional components were added inside or on the packaging material intentionally to increase capability of packaging system. Active packaging is an extension of packaging protection function and is often used to protect products from oxygen and moisture. The innovative character and major abilities of active packaging make them the packaging of the future. This article is focused on the types and functions of active packaging with specified few examples of packaging systems existing currently on the market.
      KEY WORDS: packaging, active packaging
  • 49 Annual Contents. The List of Articles – „Food Industry” 2017