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Paulina Duma-Kocan
Department of Agricultural Processing and Commodity Science, Institute of Food and Nutrition Technology, College of Natural Sciences, University of Rzeszow, Zelwerowicza 4, 35-601 Rzeszów, Poland

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Journal article
Published: 25 November 2020 in Molecules
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The aim of the work was to determine the impact of two variants (A and B) of smoking (differing in temperature values, furnace, top and bottom of the smoking chamber and the length of smoking time) in the sausage technological process carried out in a traditional smoking chamber with an indirect furnace. The research material consisted of medium-ground sausages: Country, Home and Bieszczady sausages. The research showed that, as the temperature in the smoking chamber and the smoking time changed, the following texture parameters decreased: cycle hardness 1 and 2, springiness, gumminess and chewiness. In addition, there were shown statistically significant differences (p < 0.05) in the chemical composition of Country sausage between the applied smoking variants. It was also found that the temperature of the furnace, upper and lower smoking chamber and the length of smoking time did not have a statistically significant influence on the share of red (a*) and yellow (b*) in the analysed sausages.

ACS Style

Paulina Duma-Kocan; Mariusz Rudy; Marian Gil; Renata StanisŁawczyk. The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages. Molecules 2020, 25, 5515 .

AMA Style

Paulina Duma-Kocan, Mariusz Rudy, Marian Gil, Renata StanisŁawczyk. The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages. Molecules. 2020; 25 (23):5515.

Chicago/Turabian Style

Paulina Duma-Kocan; Mariusz Rudy; Marian Gil; Renata StanisŁawczyk. 2020. "The Influence of Temperature Differences in Smoking Chamber and Furnace and Smoking Time on the Quality of Medium-Ground Sausages." Molecules 25, no. 23: 5515.

Journal article
Published: 04 September 2020 in Processes
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In this study, we aimed to analyze the effect of citric acid, NaCl, and CaCl2 on the qualitative changes of horse meat during cold storage. The study material was the longest dorsal muscles (M. longissimus dorsi (LM)) obtained from twelve half-carcasses of horses. The muscle was cut into five steaks, each of which was about 3 cm thick. One sample was kept as a control sample, and the remaining ones were treated with NaCl, citric acid, and CaCl2 (0.2 M and 0.3 M). The study material was obtained 24 h after the slaughter of the animals and was marinated in solution (citric acid and 0.2 M and 0.3 M calcium chloride) and by sprinkling and rubbing (sodium chloride). The applied treatments significantly (p ≤ 0.05) improved the texture parameters of horse meat (univariate analysis of variance). Citric acid caused deterioration of the study material with respect to the binding and retention of intrinsic water. Among the tested material, the lightest color of the meat was obtained for sample marinated in 0.3 M CaCl2. However, the darkest color of the meat was obtained after the addition of NaCl.

ACS Style

Renata StanisŁawczyk; Mariusz Rudy; Marian Gil; Paulina Duma-Kocan; Dariusz Dziki; Stanisław Rudy. The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage. Processes 2020, 8, 1099 .

AMA Style

Renata StanisŁawczyk, Mariusz Rudy, Marian Gil, Paulina Duma-Kocan, Dariusz Dziki, Stanisław Rudy. The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage. Processes. 2020; 8 (9):1099.

Chicago/Turabian Style

Renata StanisŁawczyk; Mariusz Rudy; Marian Gil; Paulina Duma-Kocan; Dariusz Dziki; Stanisław Rudy. 2020. "The Effect of Citric Acid, NaCl, and CaCl2 on Qualitative Changes of Horse Meat in Cold Storage." Processes 8, no. 9: 1099.

Review
Published: 23 July 2020 in Sustainability
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A dual objective of food storage is to retain nutritional value and safe consumption over time. As supply chains have globalized, food protection and preservation methods have advanced. However, increasing demands to cater for larger volumes and for more effective food storage call for new technologies. This paper examines promising meat preservation methods, including high pressure process, ultrasounds, pulsating electric and magnetic field, pulsed light and cold plasma. These methods not only make it possible to obtain meat and meat products with a longer shelf life, safer for health and without preservatives, but also are more environment-friendly in comparison with traditional methods. With the use of alternative methods, it is possible to obtain meat products that are microbiologically safer, whilst also high quality and free from chemical additives. Moreover, these new technologies are also more ecological, do not require large quantities of energy or water, and generate less waste.

ACS Style

Mariusz Rudy; Sylwia Kucharyk; Paulina Duma-Kocan; Renata Stanisławczyk; Marian Gil. Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment. Sustainability 2020, 12, 5948 .

AMA Style

Mariusz Rudy, Sylwia Kucharyk, Paulina Duma-Kocan, Renata Stanisławczyk, Marian Gil. Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment. Sustainability. 2020; 12 (15):5948.

Chicago/Turabian Style

Mariusz Rudy; Sylwia Kucharyk; Paulina Duma-Kocan; Renata Stanisławczyk; Marian Gil. 2020. "Unconventional Methods of Preserving Meat Products and Their Impact on Health and the Environment." Sustainability 12, no. 15: 5948.