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Dr. Piotr Karpiński
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Research Keywords & Expertise

0 Quality Control
0 Dry cured ham, pigs, Near Infrared spectroscopy, modelling
0 Food safety
0 Food analyses
0 Meat and meat product safety

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Journal article
Published: 23 March 2021 in Molecules
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High-pressure homogenization (HPH) is one of the food-processing methods being tested for use in food preservation as an alternative to pasteurization. The effects of the HPH process on food can vary depending on the process parameters used and product characteristics. The study aimed to investigate the effect of pressure, the number of passes, and the inlet temperature of HPH processing on the quality of cloudy blackcurrant juice as an example of food rich in bioactive compounds. For this purpose, the HPH treatment (pressure of 50, 150, and 220 MPa; one, three, and five passes; inlet temperature at 4 and 20 °C) and the pasteurization of the juice were performed. Titratable acidity, pH, turbidity, anthocyanin, vitamin C, and total phenolics content, as well as colour, and antioxidant activity were measured. Heat treatment significantly decreased the quality of the juice. For processing of the juice, the best were the combinations of the following: one pass, the inlet temperature of 4 °C, any of the used pressures (50, 150, and 220 MPa); and one pass, the inlet temperature of 20 °C, and the pressure of 150 MPa. Vitamin C and anthocyanin degradation have been reported during the HPH. The multiple passes of the juice through the machine were only beneficial in increasing the antioxidant capacity but negatively affected the colour stability.

ACS Style

Bartosz Kruszewski; Katarzyna Zawada; Piotr Karpiński. Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice. Molecules 2021, 26, 1802 .

AMA Style

Bartosz Kruszewski, Katarzyna Zawada, Piotr Karpiński. Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice. Molecules. 2021; 26 (6):1802.

Chicago/Turabian Style

Bartosz Kruszewski; Katarzyna Zawada; Piotr Karpiński. 2021. "Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice." Molecules 26, no. 6: 1802.

Original article
Published: 01 July 2020 in International Journal of Food Science & Technology
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Main aim of this research was to trace the development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional curing and ripening for 30 weeks. Volatiles were extracted from each 6‐week period of ripening, and overall fifty‐three aroma compounds were identified. Changes in chemical groups share between cured and fully ripened ham were observed: aldehydes (35.49 → 31.37%), ketones (25.18 → 14.62%), alcohols (17.97 → 15.74%), esters (3.37 → 12.04%), hydrocarbons (7.69 → 6.81%), fatty acids (0.02 → 0.53%), terpenes (2.26 → 9.70%) and heterocyclic aromatic compounds (0.99 → 0.78%). The 18th week of ripening is crucial for the aroma of Kumpiak podlaski ham due to start of continuous decrease in ketones and increase in esters’ and terpenes’ share. Formation of esters and terpenes originated from the presence of local herbs and the development of microflora. Principal component analysis (PCA) showed clear separation of samples from each 6‐week period of ripening. Obtained results relying on thirty‐seven compounds enabled to make a preliminary determination of ripening markers.

ACS Style

Piotr Karpiński; Bartosz Kruszewski; Milena Alicja Stachelska; Emilia Szabłowska. Development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional ripening. International Journal of Food Science & Technology 2020, 55, 3630 -3638.

AMA Style

Piotr Karpiński, Bartosz Kruszewski, Milena Alicja Stachelska, Emilia Szabłowska. Development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional ripening. International Journal of Food Science & Technology. 2020; 55 (12):3630-3638.

Chicago/Turabian Style

Piotr Karpiński; Bartosz Kruszewski; Milena Alicja Stachelska; Emilia Szabłowska. 2020. "Development of volatile profile of Kumpiak podlaski dry‐cured ham during traditional ripening." International Journal of Food Science & Technology 55, no. 12: 3630-3638.

Journal article
Published: 01 November 2016 in Meat Science
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Raw pork neck cutlets were marinated in an aqueous solution of acetic acid (pH 4, 24 h, 4 °C) without (M) or with 1% (w/w) of glucose. The control (K) was formed by non-treated raw pork neck. The cutlets were then broiled (185 °C, 30 min). In all K cutlets, significant higher amounts of volatile compounds (VCs) were developed after broiling than the other samples. Significant more aldehydes and alcohols were present in the inner parts than in the surface. The correlation between surface and internal layers was high only for aldehydes. Marinating decreased the differences among VCs and led to the standardization of the processed meat. The addition of glucose to the marinade led to more volatile aldehydes, carboxylic acids, esters, furan, pyran, pyrazine, pyrrol and pyridine derivatives than in M samples. Several (53) specific VCs explained the differences among the surface samples related to the marinating process. However, only 16 VCs explained the variance among the inner parts.

ACS Style

Elżbieta Biller; Emanuele Boselli; Mieczysław Obiedziński; Piotr Karpiński; Bożena Waszkiewicz-Robak. The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions. Meat Science 2016, 121, 292 -301.

AMA Style

Elżbieta Biller, Emanuele Boselli, Mieczysław Obiedziński, Piotr Karpiński, Bożena Waszkiewicz-Robak. The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions. Meat Science. 2016; 121 ():292-301.

Chicago/Turabian Style

Elżbieta Biller; Emanuele Boselli; Mieczysław Obiedziński; Piotr Karpiński; Bożena Waszkiewicz-Robak. 2016. "The profile of volatile compounds in the outer and inner parts of broiled pork neck is strongly influenced by the acetic-acid marination conditions." Meat Science 121, no. : 292-301.

Journal article
Published: 01 January 2015 in Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality
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ACS Style

Piotr Karpiński; Marta Łątkowska; Bartosz Kruszewski; Paula Kuźma; Mieczysław W. Obiedziński. PROFILE OF VOLATILE COMPOUNDS IN EUROPEAN DRY-CURED HAMS AS INDICATOR OF THEIR QUALITY AND AUTHENTICITY. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 2015, 21, 1 .

AMA Style

Piotr Karpiński, Marta Łątkowska, Bartosz Kruszewski, Paula Kuźma, Mieczysław W. Obiedziński. PROFILE OF VOLATILE COMPOUNDS IN EUROPEAN DRY-CURED HAMS AS INDICATOR OF THEIR QUALITY AND AUTHENTICITY. Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality. 2015; 21 (2(99)):1.

Chicago/Turabian Style

Piotr Karpiński; Marta Łątkowska; Bartosz Kruszewski; Paula Kuźma; Mieczysław W. Obiedziński. 2015. "PROFILE OF VOLATILE COMPOUNDS IN EUROPEAN DRY-CURED HAMS AS INDICATOR OF THEIR QUALITY AND AUTHENTICITY." Zywnosc.Nauka.Technologia.Jakosc/Food.Science.Technology.Quality 21, no. 2(99): 1.