Contents 3/2015

Przemysł Spożywczy nr 3/2015


  • 2 The Poultry Sector as the Leader of the Polish Food Economy – Mirosława Tereszczuk
    • Polish poultry sector has strengthened the position in the domestic market and in the EU market for many years. In the period of 2000-2014, the production of poultry meat in Poland increased more than three times to almost 1.9 million tons, thereby advancing our country to the main producers of this meat in the EU. The mentioned development of the sector resulted from the adjustments of the Polish poultry sector to the EU requirements in connection with the integration with the European Union. There have been favorable structural changes, enabling the emergence of the modern poultry industry, producing high quality products, which won quickly the European market. Currently, Poland is the second exporter of poultry in the European Union.
      KEY WORDS: the poultry sector, poultry meat, production, foreign trade, food economy
  • 8 The Situation in the Polish Dairy Sector – Piotr Szajner
    • After the accession to the EU, Polish dairy sector has showed a dynamic development accompanied by deep restructuring processes. Structural changes have occurred in agriculture as well as in the dairy industry, what is reflected in a growing concentration of the both production and processing. The situation on the domestic milk market is determined by external and internal factors. However the condition of the Polish dairy sector is strongly linked to the situation on the world markets. Since a couple of years, domestic supply has been growing faster than demand. Therefore, the surpluses have been exported. In consequence of the above phenomena, the discussed branch occupies the position of a large net exporter.
      KEY WORDS: market, milk production, dairy sector, dairy products, demand, foreign trade


  • 14 Meats on Easter Table – to Buy or to Make them Oneself? – Joanna Żochowska-Kujawska
    • During the Easter time, the magnificent dishes with cold meats and butcher’s products occupy a significant place on our tables. Unfortunately, most of us, due to the lack of time for the own preparation of specificities, is forced to make a choice and buy ready-to-use hams and sausages from a wide range of the products, offered by the manufacturers of meat products. How should we choose, therefore, as to obtain tasteful and, simultaneously, healthy products? The present article contains some useful guidelines.
      KEY WORDS: cold cooked meats, ham, sausage, best quality
  • 18 Whey Protein Products – Functional Properties and Application – Bogdan Dec
    • The article describes the whey proteins and their functional properties together with the examples of applications in food products. Traditional whey protein products such as concentrates and whey protein isolates are presented. Microparticulated whey proteins are indicated as an example of modification of the conventional product in order to match its functional properties for a particular application. It has been stressed that the progress in membrane technology enables creating – on the basis of native whey proteins – the completely new products with improved nutritional qualities and functional values.
      KEY WORDS: whey, native whey proteins, whey protein concentrates and isolates, microparticulated whey proteins
  • 26 Bacterial Enzyme Preparations Employed in Food Technology. Part 2. Application of Enzymes – Lidia Stasiak-Różańska, Stanisław Błażejak, Agnieszka Dmowska, Iwona Gientka
    • Bacterial enzyme preparations are widely used in food technology. The most important benefits of using bacterial enzyme preparations include: the acceleration of technological processes, the possibility to obtain the products with new sensory characteristic and functional food. The mentioned preparations allow improving the quality and attractiveness of food products. They increase efficiency of the processes, being traditionally employed in food technology. The paper describes the application of microbial enzyme preparations (mainly amylolytic, proteolytic and pectinolytic) in food technology, as well as the anticipated directions of their industrial application.
      KEY WORDS: bacterial enzyme preparations, enzymes, food technology
  • 30 Validation of the Sensory Methods for Estimation of Food Products – Justyna Czyrko, Diana Małgorzata Bruś, Patrycja Olszyńska, Monika Imierska
    • Validation of sensory methods is the authoritative confirmation of the entire research process and leads to meaningful and reliable analysis results. The validation process of food products allows their characterization, including determination of the quality and answer a question whether the method is suitable for the intended application. A holistic approach based on the final results for the same sample and the usage of experimental model for methods’ validation allows determining precision, repeatability, reproducibility and accuracy. Moreover, it should be stressed that it is necessary to include matrix effects in the process and provide the full spectrum of quality test items. In the validation process we should also take into account the variety of samples and ensure that they are characterized by a good and bad quality (e.g. samples with defects). However, in sensory studies it is impossible to estimate a measurement uncertainty, thus it is essential to identify the components of uncertainty.
      KEY WORDS: validation, sensory quality, food products, sensory analysis


  • 34 Innovative Packaging Technologies for Meat Industry. Perspectives in Packaging Sector – Patrycja Sumińska, Marek Kotowicz, Małgorzata Mizielińska, Sławomir Lisiecki
    • The modern packaging materials used to protect fresh meat and meat products have a huge impact on the quality of food. During transport and storage, the food products are influenced by the market and customer’s needs, and also, by different factors including economical and logistical aspects. Additionally, the extension of the shelf life is extremely important during distribution chain (especially, because of longer distances). The packaging sector offers a lot of possibilities for meat industry; starting from convenient packaging through active and intelligent packaging. This review contains screening of modern packaging technologies available on the market and suitable for meat industry.
      KEY WORDS: active and intelligent packaging, convenient packaging, meat products
  • 39 Paper and Cardboard Intended for Contact with Food. Health Risks, Legal Requirements – Marzena Pawlicka, Andrzej Starski, Jacek Postupolski
    • The article discusses the health risks resulting from the release of low molecular weight substances from paper and cardboard food packaging, which are harmful to human health. Special attention is paid to the safety of paper and cardboard packaging made from recycled cellulose fibers, which may contain residues of paints and printing inks. The ingredients such as mineral oils or photoinitiators can be released into the food. The attention was also paid to the problem connected with the paper and cardboard packaging materials, coming from recycling as an important source of food contamination with mineral oils. The article presents the legal requirements to be met by paper and paperboard packaging intended to contact with food, including the requirements for composition and tests.
      KEY WORDS: paper and cardboard packaging, recycled paper and cardboard, migration, printing inks, mineral oils, photoinitiators


  • 42 Probiotic Bacteria in Food Products – New Trends of Application – Kamil Toczek, Paweł Glibowski
    • In the article, the selected significant group of health-beneficial food products, such as the products, which contain probiotic bacteria, has been discussed. Areas of traditional probiotic food markets, including market of dairy, meat and vegetable products have been presented. The problems of the introduction of probiotic bacteria into the product and the related problems have been also discussed.
      KEY WORDS: probiotics, probiotic bacteria, health-promoting food, functional food