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.
2006
Volume 9
Issue 3
Topic:
Food Science and Technology
ELECTRONIC
JOURNAL OF
POLISH
AGRICULTURAL
UNIVERSITIES
Konieczny P. , Bilska A. , Uchman W. 2006. RAPID METHODS OF ASSESSING AS A TOOL FOR QUALITY IMPROVEMENT AND STANDARDIZATION OF FOOD PRODUCTS, EJPAU 9(3), #07.
Available Online: http://www.ejpau.media.pl/volume9/issue3/abs-07.html

RAPID METHODS OF ASSESSING AS A TOOL FOR QUALITY IMPROVEMENT AND STANDARDIZATION OF FOOD PRODUCTS

Piotr Konieczny1, Agnieszka Bilska2, Waldemar Uchman2
1 Department of Food Quality Management, University of Life Sciences in Pozna˝, Poland
2 Institute of Meat Technology, University of Life Sciences in Pozna˝, Poland

 

ABSTRACT



A dynamic development of rapid, instrumental analytical methods can be observed during the last years which make possible to evaluate both food products in final form as well as during processing process. Owing to that it is allowed to combine the information about composition and properties of item with its price, which influences consumer in their purchase decision, ready to pay for true quality of product. Some examples of analytical techniques based on near-infrared spectrophotometry and used for rapid chemical composition assessment of meat and milk products are given in this publication. Taking into consideration food distribution system, the water activity of food was indicated as one of the most important parameter, which can be quick determine by the use of different measurement instruments. However, it must be emphasized that the selection of specific analytical method is always affected by various factors, and first of all, depend on the current financial possibilities and material and technical conditions of the lab.

Key words: food products, rapid analytical methods, near-infrared spectrophotometry, water activity .


Piotr Konieczny
Department of Food Quality Management,
University of Life Sciences in Pozna˝, Poland
Wojska Polskiego 31, 60-624 Pozna˝, Poland
email: pikofood@au.poznan.pl

Agnieszka Bilska
Institute of Meat Technology,
University of Life Sciences in Pozna˝, Poland
Wojska Polskiego 31, 60-624, Pozna˝, Poland
phone: (+48 61) 846 72 61
email: abilska@au.poznan.pl

Waldemar Uchman
Institute of Meat Technology,
University of Life Sciences in Pozna˝, Poland
Wojska Polskiego 31, 60-624, Pozna˝, Poland
ph: (+48 61) 846 72 61
fax: (+48 61) 846 72 54
email: waluchm@au.poznan.pl

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.