Dariusz Stasiak

• PD
• University of Life Sciences in Lublin

The current study assessed the impact of adding wild garlic (Allinum ursinum L.) to the diets of turkeys on the physicochemical and microbiological properties as well as the fatty acid profile and antioxidant potential of thigh muscle. The tested materials were thigh muscle from 40 turkeys (Big-6 type) divided into two groups (P1—control group and...

The current study assessed the quality and safety of hybrid meat products made from turkey meat and red beans with the addition of SAFEPRO® B-LC-20 protective cultures. The tested materials were hybrid products produced with turkey thigh muscles and red beans in 100:0, 60:40, 50:50 and 40:60 ratios. During a 15-day storage period, research was carr...

The aim of our study was to evaluate the technological (pH, water-holding capacity, cooking loss, oxidation-reduction potential, water activity, color parameters, and microbiological purity) and nutritional suitability of the meat of selected lamb breeds by analyzing the indicators (fatty acid profile, fat nutritional indices, lipid oxidation, basi...

Aquafaba is the water solution left over from cooking legumes, mainly chickpeas. The liquid can also be obtained from canned beans. Aquafaba is currently very popular as an egg replacement in vegan diets. The chemical composition of aquafaba depends on the type of legume, variety, genotype and parameters during production, such as cooking time or p...

The microbiological and chemical stability of stuffing is crucial in meat processing. Small ruminant (lamb) meat has many nutritional advantages (fatty acid composition and ratio, high biological value of protein, source of zinc, and selenium) but is poorly utilized in processing. In this experiment, we determined the effects of physical (sonicatio...

The studies concern the effect of the addition of acid whey in combination with sodium ascorbate on selected parameters related to proteolysis in uncured dry-fermented sausages. Four sausage samples (with different additives: curing mixture (C); sea salt (S); sea salt and liquid acid whey (SAW); sea salt, liquid acid whey and sodium ascorbate (SAWA...

The aim of this study was to determine the effect of whey protein isolate (WPI) and erythritol on physicochemical properties of untempered high-protein (16%, 20% and 24% of protein), sugar-free dark chocolates intended for athletes and diabetics. Surface properties were determined from contact angles, roughness and colour analysis. Melting characte...

Wild game meat can be a healthier, safer, and more environmentally friendly alternative to meat from farm animals. The aims of this study were to know the preferences and opinions of Polish consumers regarding game meat and its use in their diet, and to identify consumer segments based on differences in individual game meat choices, concerns, and e...

The diverse culinary heritage of various countries in the European Union (EU) has been attracting attention for a very long time. This type of high-quality traditional food should be fully exploited and promoted as a common good that is part of the history of given countries. In order to distinguish individual products and their value (not only cul...

The aim of the study is to compare the effects of Salvia hispanica (Chia) seed and Nigella sativa (Black Cumin) seed in traditionally produced dry fermented sausages with reduced nitrites on the changes in physicochemical parameters (water content, pH, and water activity), thioarbituric acid reactive substances (TBARS), color parameters, the conten...

Meat is an important component of the human diet, and the consumption of processed meat is high, despite the increasing popularity of the vegetarian model of nutrition. Both meat and meat product consumption contribute to delivering many vitamins and minerals, such as iron, zinc, selenium and vitamin B12; moreover, meat products are a significant s...

The study was undertaken to determine selected properties of pasta supplemented with Moldavian dragonhead defatted flour (MDF) (by-product of oil extraction), added to the recipe up to 25 g/100 g. The pasta was evaluated with respect to the cooking quality (optimum cooking time (OCT), cooking losses (CL), weight increase index (WII)), firmness, col...

Meat is an excellent source of protein with a good balance of amino acids. It is also rich in several minerals, vitamins and bioactive compounds, which play important roles in metabolism and are easily assimilated from meat compared with other foods. The nutritional value of meat is one of the factors that influence consumer acceptance. However, it...

This study evaluated the impact of fermented milk maceration on fermented lamb loin without nitrate to obtain peptides with high activity against oxidative changes (ABTS, DPPH, reducing power) as well as a favorable fatty acid profile, including CLA content. Additionally, an attempt was made to evaluate the influence of the lamb breed on the assess...

The present study assessed the effect of pretreating beef as a raw material for sous vide steak preparation. The pretreatment involved maceration of a batch of meat in sour milk with the simultaneous use of ultrasound (250 or 500 W) as well as the addition of Taraxacum officinale. The biological activity profile of the peptides was assessed in term...

The aim of the study was to evaluate the influence of lyophilized plant extract on color of canned meat with reduced amount of sodium (III) nitrite measured by spectrophotometric methods. The results were collected through the X-RiteColor® Master software. The results of the experiment show that reduction of nitrite salt is possible but additional...

The aim of this work was to assess the technological and nutritional quality of meat from female wild boars. The muscle samples – Musculus longissimus thoracis et lumborum (LTL) and Musculus semimembranosus (SM) – were taken from a total of 40 female wild boar after a hunt. Carcasses were allocated to five groups according to weight (group I – 30±5...

This study focuses on collecting actual data on the workable possibility of reducing the technological use of nitrites in beef products according to the present trends in nutrition, especially in terms of European Union (EU) food law. Measurements of safety by technological (pH value, water activity, N-nitrosamine), microbiological, oxidative stabi...

Background: The most important qualities of meat and meat products include tenderness, juiciness and color. Sour meat marinating is a commonly used technique. In the available literature, there are no reports on the use of fermented dairy products (FDP) for meat marinating. The acids contained in FDP can improves the tenderness, taste, flavor, jui...

Organic beef was dry fermented in sea salt (C) or acid whey (W). In order to test the effect of ultrasound, the W sample was subjected to sonication (U10) in an ultrasonic bath (10 min, 40 kHz, 480 W). The effect of sonication on fatty acid (FA) composition (%) and atherogenicity, thrombogenicity, hypocholesterolemic/hypercholesterolemic, peroxidis...

In this study, the influence of sonication time on the biogenic amines formation as a critical point in uncured dry‐fermented beef manufacturing was studied. Samples of musculus semimembranosus were sonicated at different times (5 and 10 min) using ultrasound cold bath (4 °C) in acid whey (US 40 kHz and acoustic power 480 W). The effect of sonicati...

The aim of this study was to determine the effectiveness of water extract and dried leaves of Urtica dioica in reducing lipid oxidation and color stabilization of cooked sausage. Four variants of sausages were prepared: control (without nettle); sausages with 300 ppm and 600 ppm water extract of nettle; and sausages with dried nettle leaves. TBARS...

The aim of the present study was to investigate the technology aspect of Lactobacillus acidophilus Bauer and Bifidobacterium animalis subsp. Lactis BB‐12 and Lactobacillus rhamnosus LOCK900 use in dry‐fermented neck and sausage with regards to oxidative and microbiological stability and color changes occurring during 200 days ripening. The physicoc...

The present study deals with the effect of acid whey (AW) on physicochemical properties of non-nitrite organic dry-cured pork loins. The loins were divided into three experimental batches: with the curing mixture (C), with sea salt (S) and with sea salt combined with AW (SW). The evolution of physicochemical properties, colour, fatty acid profile a...

W pracy przebadano wpływ dodatku dekstranu o zróżnicowanej masie cząsteczkowej na właściwości teksturalne i reologiczne żeli otrzymywanych z izolatu białek serwatkowych. Dodatek dekstranu do żelu białkowego powodował obniżenie jego twardości. Twardość żeli białkowych spadała wraz ze wzrostem masy cząsteczkowej dekstranu. Kruchość żeli białkowych ma...

The effect of inoculum level of Bifidobacterium animalis ssp. lactis BB-12 probiotic strain and ripening period on the quality of dry-cured neck was studied. The microbiological parameters (Enterobacteriaceae, LAB and TVC) and physicochemical attributes (pH value, aw, TBARS index, colour) were determined directly after fermentation at 15 °C for 3 w...

The aim of the study was to evaluate the effect of the method of curing and thermal processing on yield of product, chemical composition and sensory quality of meat products from turkeys fed diets enriched in protein-xanthophyll extract of alfalfa (PX). The experiment involved 120 turkeys allotted to groups: 1 - control without any supplementation;...

The objective of research was to evaluate the effect of the form, in which Mentha piperita was added, on oxidative and sensory properties of cooked sausage. The sausages were divided into groups: I – control without mint, II – with aqueous extract of dried leaves of mint, III – with dried mint and IV – with fresh mint. Instrumental color, pH value,...

Selected parameters related to proteolysis were evaluated in dry-aged loins manufactured with sonicated pork and inoculated with Lactobacillus casei ŁOCK 0900 probiotic strain. Dehydration, pH, water activity and total nitrogen content were not affected by ultrasound treatment. Neither sonication nor inoculation has an influence on L* and a* colour...

The aim of the undertaken research was to establish the subsequent effect of silicon, which is the component in Actisil Hydro Plus preparation, and the place of cultivation on the postharvest quality of Solomon's Seal (Polygonatum multiflorum 'Variegatum'). Plants were cultivated directly in the field or in an unheated foil tunnel. The preparation...

The objective of the study was to investigate elimination of selected Gram-negative bacteria (Salmonella enterica ssp. enterica sv. Anatum, Escherichia coli, Proteus sp., and Pseudomonas fluorescens) from the surface of chicken wing skin after ultrasound treatment in water and in 1% aqueous lactic acid solution. Samples were intentionally infected...

The influence of low frequency (40 kHz) and medium intensity (2 Ẇcm -2) ultrasound on the total number of bacteria and Salmonella on the skin of chicken broilers before chilling was investigated. Chicken wings were used for the study. The first part of raw wings was used for total number of bacteria investigation. The second part was contaminated w...

Ultrasonic is a rapidly growing field of research, which is finding increasing use in the food industry for both the analysis and modification of food products. The sound ranges employed can be divided into high frequency, low energy diagnostic ultrasound and low frequency, high energy power ultrasound. The former is usually used as a non-destructi...

Badania przeprowadzono w celu weryfikacji hipotezy o przyśpieszeniu wodnej ekstrakcji cukru z krajanki buraka cukrowego w polu ultradźwiękowym. W badaniach wykorzystano urządzenie wannowe wyposażone w przetworniki ultradźwiękowe 25 kHz o mocy akustycznej ok. 200 W. Określono pozorną zawartość suchej substancji (SS) oraz zawartość cukru (CK) w soku...

A qualitative and quantitative analysis of seed mixtures, for example lupin seeds, may be carried through by vision computer systems equipped by a software suitable for morphometric measurements. The measurement procedures carried out by image analysis are characterised by a fast and simply performance but need the relevant instruments and a strict...