Chaenomeles Species-Characteristics of Plant, Fruit and Processed Products: A Review.

This literature review deals with the characteristics of Chaenomeles species and the physicochemical properties of Chaenomeles fruits. These fruits belong to a group with a low content of monosaccharides and a favorable ratio of fructose to glucose. They exhibit a low pH value and sour taste; therefore, they are not eaten in a raw form. They have a high concentration of bioactive compounds, such as polyphenols, vitamin C, organic acids, dietary fiber and pectins. The physicochemical properties of processed Chaenomeles fruits, i.e., freeze-dried, juices, syrups, candied fruit, jam, powder and chips, are presented in the manuscript. Also mentioned are the seeds and their use in the production of oil and seed gum. Of the products described in the paper, seed oil deserves greater attention, as it is characterized by a high content of unsaturated fatty acids, mainly oleic and linoleic, and low susceptibility to oxidation.

The Effect of Ginger Rhizome Addition and Storage Time on the Quality of Pork Meatloaf.

This study investigated the effect of ginger-rhizome addition and storage time on the physicochemical and sensory quality of pork meatloaf. Three types of pork meatloaf were evaluated: control and with 1% and 2% addition of ginger. All meatloaves were vacuum packaged and stored for 0, 7, 14, and 21 days at 4 °C. The addition of ginger rhizome significantly reduced lipid oxidation, and the higher inclusion rate was more effective in this regard. Ginger decreased red-colour saturation (a*) and increased colour brightness. The addition of ginger rhizome at 2% induced a greater decrease in meat hardness and improved chewiness in comparison with 1% addition. Products containing ginger differed from the control sample in aroma, texture, and taste, but no significant differences were found in the overall quality of the compared samples.

Effect of vitamin C fortification on the quality of cow's and goat's yoghurt.

Yoghurt is one of the well-known fermented dairy products that play an important role in the human diet. At present, products made of goat's milk are becoming more popular. This study was conducted to evaluate the effect of physicochemical properties of yoghurt fortified with vitamin C. Six different yoghurts were developed: from goat's and cow's milk without any addition, with L-ascorbic acid and acerola addition. The results showed that the addition of L-ascorbic acid significantly decreased pH. Based on the sensory evaluation, the natural cow's yoghurt has scored higher in the overall rating among yoghurts. The addition of L-ascorbic acid to natural goat's yoghurt positively affected the color, taste, flavor, and consistency. In the case of cow's milk yoghurt, the addition of L-ascorbic acid and acerola deteriorated the taste of the product.

Effect of the Addition of Chia Seed Gel as Egg Replacer and Storage Time on the Quality of Pork Patties.

Two types of patties were prepared: control and with chia seeds gel instead of beaten egg. The patties were cooked in the steam-convection oven, vacuum packed and stored at 4 °C. The pork patties with chia addition were characterized by similar water activity and pH values to the control samples. They showed lower values of the b* colour parameter as well as colour saturation (C*) and hue angle values (h°) on the cross-section and lower values of colour parameters L*, a* and b* and C* on the surface than the controls. The addition of chia seeds improved the texture parameters of the tested products. Pork patties with chia seeds were softer and showed better chewiness than the control samples. Chia slowed down oxidative changes in pork patties during storage. The use of 8.0% addition of chia seeds was only slightly noticeable in taste of the pork patties and these samples received similar overall quality scores as control samples.

The effect of low-temperature thermal processing on the quality of chicken breast fillets.

The aim of this study was to evaluate the effect of the temperature and time of sous vide cooking on the quality of chicken breast fillets. Meat was thermally processed at six different combinations of temperature and time: 55℃ (260 min and 320 min), 58℃ (140 and 200 min) and 61℃ (90 and 150 min). Thermally processed chicken breasts were analysed for cooking loss, proximate composition, colour parameters, pH, texture parameters and sensory quality. Heat processing at a temperature of 58℃/200 min produced meat with the most desirable sensory quality. These fillets were characterized by the lowest moisture content, high protein content, lowest concentration of malondialdehyde, low shear force value, lowest hardness and chewiness, and the highest scores for tenderness and overall acceptance in sensory evaluation.

Effect of Different Methods of Thermal Treatment on Starch and Bioactive Compounds of Potato.

The study examined the effects of various methods of thermal treatment of Lord cultivar potato tubers on changes in starch, polyphenols, vitamin C, antioxidant activity, and mineral compounds. Following heat treatment in order to determine further transformations of starch, the potatoes were stored at 2 °C/24 h. Changes in starch, bioactive compounds and antioxidant properties varied depending on the treatment method. In general, higher retention of bioactive compounds was noted for tubers treated with "dry" methods, such as microwaving or grilling than for tubers treated with "wet" methods, e.g., boiling in water, steam cooking or cooking in a combi oven. These samples were also characterised by a higher resistant starch content. Cold storage resulted in an increase in the proportion of resistant starch. Total phenols content ranged from 210.96 (boiling) to 348.46 mg/100 g DW (grilling) and vitamin C content ranged from 43.79 (boiling) to 68.83 mg/100 g DW (microwaving). DPPH radical scavenging activity was the highest for the grilled tubers. The results indicate microwaving and grilling as the most favourable thermal treatments of potato.

Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen state.

The effect of lupin protein concentrate (LPC) addition on selected physicochemical properties, lipid oxidation and sensory quality of pork patties was investigated. LPC was added at the level 1%, 2% and 3%. Patties were packed in vacuum and modified atmosphere (MA) and stored 42days in a refrigerator while aerobically packed patties were stored 84days in a frozen state. Patties with LPC showed a lower cooking loss, were less cohesive and juicy, and demonstrated a non-typical flavour compared to the control samples. The inhibitory effect of LPC on lipid oxidation was observed after cooking. During storage this effect was noted mainly in patties with 2% and 3% of LPC stored in frozen state while in vacuum- and MA-stored products it was demonstrated only at some measuring points. After 42days of storage only sample with 3% LPC packed in modified atmosphere was scored below the borderline of overall acceptance.