Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish agriculture universities presents original papers and review articles relevant to all aspects of natural and engineering sciences. Covered by AGRICOLA, AGRO, AGRIS, Copernicus Index, IFIS Publishing (FSTA – Food Science and Technology Abstracts), DOJE-Directory of Open Access Journal, National Marine Biological Library UK, CAS USA (Chemical Abstracts), Ulrich's Periodicals Directory, Free E-journals, Worldcat, Thomson Zoological Record and ALPSP (Association of Learned and Professional Society Publisher – full membership). Presented in the Master List of Thomson ISI. License CC-BY.

Founded in 1998       ISSN 1505-0297

EJPAU, 1998, Volume 1, Issue 1
Food Science and Technology

The original scientific peer-reviewed articles published in EJPAU - Food Science and Technology journal cover all aspects of food science from raw materials properties through processing and economical aspects up to quality of final products and their nutritional acceptability and usability.

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1(1) #06 29 Oct 1998	Food Science and Technology	DEPENDENCE OF DRIED CHIVE (ALLIUM SCHOENOPRASUM) QUALITY UPON THE DRYING METHOD AND STORAGE PERIOD. Zofia Lisiewska, Waldemar Kmiecik
Two methods of drying were applied: air-drying (temp.50 oC, time 5h) and freeze drying. The content of water in dried chive was about 3%. The quality of chive was tested before and immediately after drying and than after 3, 6, 9 and 12-months storage. Compared with air-drying, the freeze-drying method allows the production of dried chive characterized by more favourable organoleptic traits and chemical composition, although the organoleptic quality of air-dried chive may be regarded as fairly good. After 12-months storage of chive dried by these two methods the content of dry matter, total sugars, total nitrogen, ash, beta-carotene, and total chlorophylls and the degree of active acidity and ash alkalinity were not statistically different. During the drying procedure and the storing of dried chive losses of 24-34% concerned vitamin C, of 11-18% beta-carotene, of 19-21% - chlorophylls, and of 47-82% - volatile oils, always being greater in the air-dried product. On the other hand, the content of n
1(1) #05 24 Oct 1998	Food Science and Technology	EVALUATION OF YOUNG GOATS CARCASSES OF POLISH WHITE ENNOBLED RACE. Władysław Korzeniowski, Barbara Jankowska, Aleksandra Kwiatkowska, Franciszek Przała
During the last few years a significant increase in goats population all over the world is observed. It is expected that in the year 2000 the total number of these animals will probably reach ca. 900 millions [2, 5]. Also in Poland a renewed increase of interest in goat breeding can be seen. The population of these domestic animals is mostly used for milk production. Only goats eliminated from further breeding and/or older, rejected animals are used as a source of meat.
1(1) #01 23 Oct 1998	Food Science and Technology	PARTIAL SUBSTITUTION OF ANIMAL FAT WITH PLANT ORIGIN OIL IN THE PRODUCTION OF FINELY COMMINUTED SAUSAGES. Ryszard Kowalski, Jan Pyrcz, Krzysztof Pietrończyk
Application of vegetable fat in experimental production of comminuted, scalded sausages was studied in this paper. An essential part (20,35 or 50%) of animal fat was substituted with food grade rape oil, and the influence of such substitution on the quality of final products was determined. Results of sensoric examination showed no significant differences between control (without oil) and oil contained sausages with substitution level equal to 35%.
1(1) #04 15 Jul 1998	Food Science and Technology	THE EVALUATION OF WHEAT GRAIN ODOUR AND COLOUR AFTER GAMMA AND MICROWAVE IRRADIATION. Jerzy R. Warchalewski, Justyna Gralik, Renata Zawirska-Wojtasiak, Jan Zabielski, Romualda Kuśnierz
Wheat grain was exposed to gamma ionising irradiation at selected doses between 0.05-10 kGy and microwave radiation from 45 to 180 sec. The sensory evaluation of a grain odour proved that both applied treatments, gamma and microwave irradiation, did not cause significant changes in the grain odour in comparison to control samples of grain with the exclusion of maximum irradiation dose 10 kGy, and maximum microwave heating time 180 sec. The results obtained after measurement of the grain reflected-light showed that gamma 60Co irradiation did not cause any changes in grain colour. The grain after microwave heating at 90, 120, 180 sec was characterised by significantly higher lightness (L*) value. The total colour difference (E) between microwave irradiated samples and the control ones was increasing gradually, with the increase in temperature. The yellowness (b*) and the redness (a*) values were statistically significantly higher in the case
1(1) #03 29 Oct 1998	Food Science and Technology	THE INFLUENCE OF MICROBIOLOGICAL MODIFIED BLOOD PLASMA ON QUALITY OF THE "POLISH SALAMI" TYPE RAW SAUSAGES. Jan Pyrcz, Waldemar Uchman, Piotr Konieczny
The principal aim of this study was to modify the method of using starter culture in the production of some raw sausages to improve their quality. The sausages ("Polish Salami") were manufactured using significant amount of blood plasma proteins as a substitute for meat protein (up to 20%). Preliminary condensed porcine blood plasma (with protein content of ca 20%), containing 2% of NaCl, 2% of lactose and 1% of glucose was incubated with 5% addition of microbial cultures mixture (Lb.brevis, Lb.casei, Str.lactis, St.cremoris, Candide kefyr) at 28(C for 24 hours. The initial microbiological modification of blood plasma resulted in a better distribution of high active micro-organisms in whole mass of raw material and, as a result, in improving the sensoric properties of final products. A higher content of volatile low fatty acids (30-60%, depending on the level of blood plasma addition) as result of more intensive fermentation process was observed. No changes of sausages
1(1) #02 13 Nov 1998	Food Science and Technology	THE INFLUENCE OF SELECTED ENZYMATIC PREPARATIONS ONTO THE YIELD AND CHEMICAL COMPOSITION OF ROOT PARSLEY JUICE. Janusz Kalbarczyk, Ewa Jabłońska-Ryś
This paper presents a method of juice production from two varieties of root parsley with the use of enzymatic preparations. Two preparations PECTINEX BE and ROHAPECT D5-L were used in the study. Yield and chemical composition of juices as a function of the kind and/or dose of each preparation were examined. It was found that the PECTINEX BE offers better effects in comparison to the ROHAPECT preparation. Higher yields of juice were obtained from parsley of the FAKIR variety. This juice exhibited higher contents of dry matter, extract and total carbohydrates. The results of statistical analysis have shown that an increase of enzymatic preparations did not always result in the significant increase of yield of juice and contents of its selected chemical compounds.
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