EJPAU 2013. Domiszewski Z. , Bienkiewicz G. , Tarnowiecka-Kuca A. , Żywicki S. , Tokarczyk G. , Krawczyńska W. , Hrebień-Filisińska A. , Rogalewska M. , Synowiec E. , Laskowska A. THE EFFECTS OF FISH OIL MICROCAPSULES ON QUALITY OF POTATO DISH

Electronic Journal of Polish Agricultural Universities (EJPAU) founded by all Polish Agriculture Universities presents original papers and review articles relevant to all aspects of agricultural sciences. It is target for persons working both in science and industry,regulatory agencies or teaching in agricultural sector. Covered by IFIS Publishing (Food Science and Technology Abstracts), ELSEVIER Science - Food Science and Technology Program, CAS USA (Chemical Abstracts), CABI Publishing UK and ALPSP (Association of Learned and Professional Society Publisher - full membership). Presented in the Master List of Thomson ISI.

2013
Volume 16
Issue 2

Topic:

Food Science and Technology

ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES

Domiszewski Z. , Bienkiewicz G. , Tarnowiecka-Kuca A. , Żywicki S. , Tokarczyk G. , Krawczyńska W. , Hrebień-Filisińska A. , Rogalewska M. , Synowiec E. , Laskowska A. 2013. THE EFFECTS OF FISH OIL MICROCAPSULES ON QUALITY OF POTATO DISH, EJPAU 16(2), #07.
Available Online: http://www.ejpau.media.pl/volume16/issue2/abs-07.html

THE EFFECTS OF FISH OIL MICROCAPSULES ON QUALITY OF POTATO DISH

Zdzisław Domiszewski¹, Grzegorz Bienkiewicz¹, Alicja Tarnowiecka-Kuca², Sebastian Żywicki², Grzegorz Tokarczyk³, Wioletta Krawczyńska², Agnieszka Hrebień-Filisińska², Marta Rogalewska², Ewelina Synowiec¹, Agata Laskowska¹
¹ Food Quality Department, West Pomeranian University of Technology, Szczecin, Poland
² Center of Bioimmobilisation and Innovative Packaging Materials, West Pomeranian University of Technology, Szczecin, Poland
³ Food Technology Department, West Pomeranian University of Technology, Szczecin, Poland

ABSTRACT

The purpose of this research was to investigate the effect of adding microcapsules
(3.75; 5.78, and 7.38%) on the quality of lipids of a potato dish, on the example
of Silesian dumplings. Quality of lipids was determined by an analysis of the
following factors: peroxide value (PV), anisidine value (AsV), TOTOX value, conjugated
dienes (CD), acid value (AV), and fatty acid composition. The percentage of EPA
and DHA in fish oil was 17,6%, whereas in dumplings it ranged from 12.5 to 14.6%
depending on the version under analysis. The technological processing that was
carried out during the research did not cause an increase in any of the quality
parameters of microcapsule lipids. It was demonstrated that adding 3.75% of microcapsules
does not substantially affect the sensation of fish and rancid smell and taste
of Silesian noodles. Combining foods rich in complex carbohydrates and fish oil
can significantly contribute to reducing EPA and DHA deficits in the diet. A
300 g portion of dumplings (with a 3.75% addition of microcapsules) served as
the main course nearly meets the required daily intake of EPA and DHA of 500
mg.

Key words: microcapsules, fish oil, EPA & DHA, lipid oxidation.

Zdzisław Domiszewski
Food Quality Department,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: + 48 (091) 449 65 64
email: zdzislaw.domiszewski@zut.edu.pl

Grzegorz Bienkiewicz
Food Quality Department,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland

Alicja Tarnowiecka-Kuca
Center of Bioimmobilisation and Innovative Packaging Materials,
West Pomeranian University of Technology, Szczecin, Poland
Klemensa Janickiego St. 35, 71-270 Szczecin, Poland

Sebastian Żywicki
Center of Bioimmobilisation and Innovative Packaging Materials,
West Pomeranian University of Technology, Szczecin, Poland
Klemensa Janickiego St. 35, 71-270 Szczecin, Poland

Grzegorz Tokarczyk
Food Technology Department,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland

Wioletta Krawczyńska
Center of Bioimmobilisation and Innovative Packaging Materials,
West Pomeranian University of Technology, Szczecin, Poland
Klemensa Janickiego St. 35, 71-270 Szczecin, Poland

Agnieszka Hrebień-Filisińska
Center of Bioimmobilisation and Innovative Packaging Materials,
West Pomeranian University of Technology, Szczecin, Poland
Klemensa Janickiego St. 35, 71-270 Szczecin, Poland

Marta Rogalewska
Center of Bioimmobilisation and Innovative Packaging Materials,
West Pomeranian University of Technology, Szczecin, Poland
Klemensa Janickiego St. 35, 71-270 Szczecin, Poland

Ewelina Synowiec
Food Quality Department,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: + 48 (091) 449 65 64

Agata Laskowska
Food Quality Department,
West Pomeranian University of Technology, Szczecin, Poland
Papieża Pawła VI St. 3, 71-459 Szczecin, Poland
Phone: + 48 (091) 449 65 64

Responses to this article, comments are invited and should be submitted within three months of the publication of the article. If accepted for publication, they will be published in the chapter headed 'Discussions' and hyperlinked to the article.