
Krzysztof SurówkaUniversity of Agriculture, Kraków, Poland · Food Science
Krzysztof Surówka
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Publications
Publications (47)
The aim of this study was to assess the changes occurring as a result of boiling (100°C, 1 h) small brown snail ( Cornu aspersum aspersum ) meat in relation to its proximate composition, calcium, phosphorus and cholesterol content, as well as the profile of fatty acids and nutritional quality indices of the lipids. This species of snail was selecte...
A sausage snack was produced by air blast drying of cottage sausage, and its safety and quality were investigated during 10-week storage period in a modified atmosphere (20% CO2/80% N2) at 4 ± 1 °C and 20 ± 1 °C. The results of a sensory and instrumental evaluation of colour and texture showed that significantly greater changes in these parameters...
Protein isolate obtained from sweet yellow lupin (Lupinus luteus L.) and its Alcalase hydrolysates were examined for their functional and antioxidant properties in relation to surface hydrophobicity of proteins and peptides and molecular weight distribution. Enzymatic hydrolysis improved the foaming characteristics of lupin proteins, while the emul...
Protein isolate obtained from sweet yellow lupin ( Lupinus luteus L. ) and its Alcalase hydrolysates were examined for their functional and antioxidant properties in relation to surface hydrophobicity of proteins and peptides, and molecular weight distribution. Enzymatic hydrolysis improved the foaming characteristics of lupin proteins, while the e...
Protein isolate obtained from sweet yellow lupin (Lupinus luteus L.) and its Alcalase hydrolysates were examined for their functional and antioxidant properties in relation to surface hydrophobicity of proteins and peptides, and molecular weight distribution. Enzymatic hydrolysis improved the foaming characteristics of lupin proteins, while the emu...
Supported manganese–cobalt spinel catalysts and the corresponding mesoporous carbon supports were examined in order to reveal the effect of electrical conductivity and surface oxygen functionalities on the oxygen reduction reaction (ORR) in alkaline media. Carbon replicas of comparable porosity were obtained from sucrose by nano-replication of a si...
The extent to which the transformation of nucleotides, biogenic amines, and microbiological changes affect the quality and shelf life of vacuum packaged low processed rainbow trout (Oncorhynchus mykiss) gravad during storage at 7±1°C for 42 days was investigated. Although total viable counts increased slowly up to 6 log CFU g⁻¹ at the end of storag...
Packaging type and storage temperature effects on the microbiological quality and biogenic amine content in Agaricus bisporus fruiting bodies were studied. The products stored in perforated packaging had significantly higher average total counts of bacteria, moulds and yeasts and Enterobacteriaceae than those packed in modified atmosphere (30% CO2,...
Cold-pressed pumpkin and safflower seeds oils were stored at 2 ± 1 °C, 20 ± 1 °C and 40 ± 1 °C for 8 weeks. Measurements of lipid quality parameters were performed every 2 weeks. Throughout storage the emission and synchronous fluorimetric spectra of investigated oils were registered and colour L*, a*, b* parameters were determined. It was found th...
The characteristic features of traditional cottage sausage were analysed. In addition, the extent to which manufacturers create product diversity on the market was investigated, along with potential health risks of the product to consumers. The samples had high overall sensory scores. The average level of fat slightly exceeded 28%, cholesterol cont...
Effects of freeze-dried egg white, yolk and whole egg enrichment on water behaviour in fresh pasta dough, dried and cooked rice pasta with respect to control samples were studied by 1H nuclear magnetic resonance (NMR) relaxometry and thermogravimetric analysis. Enrichments caused lower mobility of water (T2) localised within the starch-protein matr...
The aim of this study was to evaluate the impact of selected types of LED (light emitting diodes) lighting on the quality of alfalfa sprouts. In the experiment, cold white, warm white and multicolour: (red, green, blue-RGB) LEDs were applied, and dispersed sunlight was used as a control. The product was examined for the yield and the contents of dr...
The effects of onion or caraway on changes in the content of biogenic amines were examined in sauerkraut during a fermentation process at 18 °C or 31 °C for 14 days and subsequent storage at 4 °C for 12 weeks. The amines were analysed by high-performance liquid chromatography with pre-column benzoylation. Total biogenic-amine concentration at the e...
Oscypek cheese is one of the most recognizable regional products in Poland. Together with other ewe’s milk products manufactured in the Podhale region, it determines the specific character of this region. Because of limited supply of ewe’s milk and the lack thereof during the winter season, many farmers replaces it with cow’s milk. Thus, various ty...
Some food processing methods can cause many chemical compounds to form in food, including mutagenic and carcinogenic heterocyclic aromatic amines (HAA). Those substances are formed during the thermal treatment of products with a high content of protein, whereby the quantity and the type thereof are mainly dependent on the temperature and, sometimes...
The effect of three forms of active species protection in the Roman snail were studied. On the ''source plot'' the natural population was supported by introducing hatchlings of farmed Roman snails aged 1+, bred from adult specimens of this population. These hatchlings (age 1+) from ''source plot'' population were also introduced to the following tw...
Quality and safety parameters of Atlantic bonito gravad during 42 days of storage at 7 ± 1 °C were analysed using monitoring sensory quality, microbial contamination, nucleotide degradation products, biogenic amines (BA), trimethylamine (TMA) and thiobarbituric acid reactive substances (TBARS). The shelf‐life of vacuum packed Atlantic bonito gravad...
Calcium-enriched wholemeal bread packed in a modified atmosphere (60% CO2, 40% N2), was examined for stability and microbiological changes throughout 32-day storage. The product was still acceptable after 24 days at 20 ± 1 °C. At this time no microbiological changes were observed; however, there was a continuous decline in sensory quality, mainly d...
BACKGROUND: Gravad fish belong to a group of low‐processed products obtained from fresh fish by rubbing fillets with a mixture of sugar and salt and then placing them in cold storage. Little is known about changes in the tissue during the production and storage of gravads. The aim of the present study was to investigate the microstructural and text...
We examine the morphometric, chemical, and physical properties of adult shells from breeding populations of Cornu aspersum maxima (Taylor, 1883), Cornu aspersum aspersum (Müller, 1774), and Helix pomatia (Linnaeus, 1758). The higher thermal requirements of the African subspecies C. aspersum maxima were confirmed by the fact that normal shell matura...
In this study gravad, a minimally processed product, made from rainbow trout was investigated in order to establish its shelf-life under different storage conditions. Trout fillets rubbed with 1:2 mixture of salt and sugar in the amount of 350 g kg(-1) of raw material, and matured for 48 It at 3 degrees C were then packaged in vacuum, ambient air a...
BACKGROUND: Ground meat is product that perishes easily and therefore various preservatives are applied to prolong its shelf life. The aim of this study was to investigate the effect of potassium lactate and sodium diacetate (Protec K‐DI preparation) on general proteolytic activity, protein degradation, texture, colour and water‐holding capacity of...
Gravad fish products belong to a group of low-processed products obtained from fresh fish by sprinkling fillets with a mixture of sugar and salt and then placing them in cold storage. Little is known about changes in the tissue during the production and storage of gravads. The purpose of the present study was to investigate the type and scope of ch...
Minced heads of broiler chickens were hydrolysed under various conditions using neutral protease from Bacillus subtilis. It was found that hydrolysis goes at an optimum rate at 55°C and pH 7. Addition of 75% of water and 0.2% of the enzyme (w/w) to the hydrolysed raw material was sufficient to obtain a good hydrolysis yield. After 6 h of proteolysi...
The texture of gels containing 2 to 8% of gelatin and 1 to 10% of alcalase protein hydrolysate obtained from poultry meat was examined using the instrumental texture profile analysis (TPA) method in compression and penetration mode. Response surface analysis modelled the effects of the two components of the gels on textural properties. In both test...
Gravad trout is a low-processed product prepared by sprinkling fillets with a mixture of salt and sugar and subsequently placing them in cold storage. During the gravading process, there is some loss of nitrogenous substances to the brine, as well as changes in meat protein struc- ture, which was proved in the present study by the increase of avail...
We examined the growth pattern and shell strength of zebra mussels Dreissena polymorpha in eight European locations characterised by different survival rates, pH levels and calcium availability, testing whether trait variability can be attributed to anti-predator responses and how their expression might depend on mussel size and water chemistry. Di...
Effect of limited proteolysis of extruded soy flour on rheological properties and microstructure of the obtained hydrolysates was investigated. Flow curves with a controlled shear rate and time-dependent curves with a constant shear rate were determined. The surface of investigated material was studied with atomic force microscope Quesant "Nomad" m...
This study assesses the microbial and carotenoid quality of juice and salad obtained from carrots washed in water with the addition of hydrogen peroxide (H2O2) in various concentrations, and for various lengths of treatment. The carrots were dipped in 1, 5 and 10% solutions of H2O2 for 1 or 2 min, and quality assessments made on the basis of the de...
Complexes of 1,8-bis(dimethylamino)naphthalene, known also as DMAN, with phthalic acid, terephthalic acid, and 5-aminoisophthalic acid were synthesized and investigated by means of powder diffraction methods. DMAN and phthalic acid complexes crystallize in the orthorhombic system, space group Pnmm (59) with the lattice parameters a=1.17423(3) nm, b...
Enzymic hydrolysis of extruded soy protein concentrate with Neutrase was used for the preparation new soy protein products with modified functional properties. After the determination of optimum values of pH as 6.8; temperature as 50degreesC, and water addition as 13.3 kg/kg protein, the response surface methodology with enzyme: substrate ratio and...
The effect of proteolysis of extruded soy flour (ExSF) with Protamex and Neutrase upon functional properties of hydrolysates was studied. The results were summarised as response surfaces and analysed. It was found that with increasing enzyme: substrate ratio and incubation time, the progress of hydrolysis was greater when using Protamex than using...
Effect of some physicochemical agents (pH, temperature and incubation time) and iced storage of farmed rainbow trout (Oncorhynchus mykiss) on autoproteolysis of muscle proteins and quality (sensory assessment, instrumental texture, total bacterial counts) were determined. The results showed that the autoproteolysis rate proceeded with its highest i...
Response surface methodology was used to determine optimal conditions for limited hydrolysis of the extruded soy protein concentrate with Alcalase and Esperase, which would allow one to obtain new products with desirable functional properties. The best results can be obtained by conducting the process at 60°C with water addition 13 g/g protein, enz...
The effect of part‐baking, freezing, frozen storage, thawing and rebaking on the quality of bread has been investigated. Quality evaluation of the stored bread was done using sensory analysis, instrumental texture profile analysis (TPA) and cutting tests of the crumb and crust. It was found that frozen bread with 71% fraction of baking time showed...
A possible application of Alcalase® from Bacillus licheniformis and Esperase® from Bacillus lentus to obtain protein hydrolysates from heads of broiler chickens was investigated. Enzymic hydrolysis was conducted under varying conditions of pH (7-10), temperature (45-75 °C) and time (0.5-6.5 h), and with varying additions of water (0-1 kg) and enzym...
Trypsin was used to hydrolysis of chicken heads under various conditions. It was found, using response surface methodology, that hydrolysis conducted at 60 °C following the addition of 750 g water and 2.5 g enzyme per kg raw material yielded after 4 h 88 g of dry hydrolysate containing 83% protein which amounts to 50.7% of nitrogen recovery. The fi...
Partitioning and retention of dry matter, raw protein (N × 6.38), lead, copper and zinc were studied during successive ultrafiltration and discontinuous diafiltration (VCR = 5) of skim milk through three membranes of decreasing molecular weight cut-off values (MWCO). The permeate from the first ultrafiltration with the membrane with MWCO = 100 kDa...
Minced heads of broiler chickens were hydrolysed under various conditions using porcine pepsin. It was found that hydrolysis goes at an optimum rate at 55°C and pH 1.5 following the addition of 750 g water and 3 g pepsin per kg raw material. After 5 h of proteolysis, 1 kg of the raw material yielded 144 g of dry unneutralised hydrolysate containing...
The paper deals with refrigeration at peri-cryoscopic temperatures as a measure to preserve rainbow trout. Effects of superchilling and storage at -2 °C on sensory, physico-chemical, and microbiological changes in the fish are analysed.
The object of this work was to establish the optimal technological conditions for the production of protein concentrate from the heads of broiler chickens by enzymic hydrolysis with papain. It was discovered that hydrolysis is most effective at a temperature of 60°C and a pH of about 7, with 2g of enzyme added per kilogramme of raw material. Under...
The present study is a continuation of experiments on adaptation of Pope and Stevens method for rapid determination of proteolytic enzyme activity and protein hydrolysis intensity of food products. The results of the amino nitrogen content of certain meat products are presented by using the earlier described modified method. It was found that when...