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

The Effect of <i>Sous-Vide</i> Processing Time on Chemical and Sensory Properties of Broccoli, Green Beans and Beetroots

Vegetables are a natural source of bioactive compounds, however, their content is strongly affected by the preparation methods. The study aimed to find the balance between high health-promoting properties, resulting from well-retained minerals content, and sensory properties by testing different times of sous-vide cooking of vegetables at 85 °C. For each vegetable, broccoli, green beans and beetroots, three times options of sous-vide treatment were individually applied. No effect of sous-vide cooking on dry matter content was found for tested vegetables, with the exception of dry mass loss of beetroots cooked for 180 min. The results of potassium, magnesium, calcium and phosphorus determination, confirmed that the sous-vide technique often allows for the retention of these minerals at a level not lower than in raw vegetables. For both broccoli and beetroots, it was observed that the longer the sous-vide processing time, the lower the color intensity, and in the case of each tested vegetable, the worse the consistency. Therefore, the study proves that this method of heat treatment reduces the loss of minerals and preserves the desired color of studied vegetables

The Effect of Turmeric Rhizome on the Inhibition of Lipid Oxidation and the Quality of Vacuum-Packed Pork Meatloaf

This study aimed to investigate the effects of turmeric rhizome at 1% and 3% on quality features, oxidative stability, and the microbiological safety of pork meatloaf. Vacuum-packed meatloaves were stored at 4 &deg;C and sampled on days 0, 7, 14, and 21. The turmeric rhizome at both addition levels slowed the oxidative changes during storage. However, the most favorable inhibitory effect was demonstrated for meatloaf with 1% turmeric. Adding turmeric rhizome increased the color saturation (C*) and the hue angle (h&deg;), shifting h&deg; from orange towards yellow. In the sensory evaluation, the meatloaf with 1% turmeric was rated the highest for the most superior distinguishing features, including overall quality. Microbiological analysis showed that the heat treatment was effective, and that adding turmeric rhizome might have increased the product&rsquo;s safety. It is believed that turmeric rhizome at 1% could be the additive that best enhances the quality of pork meatloaf

The Effect of Turmeric Rhizome on the Inhibition of Lipid Oxidation and the Quality of Vacuum-Packed Pork Meatloaf

This study aimed to investigate the effects of turmeric rhizome at 1% and 3% on quality features, oxidative stability, and the microbiological safety of pork meatloaf. Vacuum-packed meatloaves were stored at 4 °C and sampled on days 0, 7, 14, and 21. The turmeric rhizome at both addition levels slowed the oxidative changes during storage. However, the most favorable inhibitory effect was demonstrated for meatloaf with 1% turmeric. Adding turmeric rhizome increased the color saturation (C*) and the hue angle (h°), shifting h° from orange towards yellow. In the sensory evaluation, the meatloaf with 1% turmeric was rated the highest for the most superior distinguishing features, including overall quality. Microbiological analysis showed that the heat treatment was effective, and that adding turmeric rhizome might have increased the product’s safety. It is believed that turmeric rhizome at 1% could be the additive that best enhances the quality of pork meatloaf

Folate Content and Yolk Color of Hen Eggs from Different Farming Systems

This study aimed to compare folate contents in hen eggs from four different farming systems, namely organic, free range, barn, and cage one. Folate retention during egg boiling was studied as well. The contents of individual folate vitamers were determined using the high-performance liquid chromatography method (HPLC), following trienzyme treatment. Folate content in eggs differed significantly (p &lt; 0.05) due to the rearing system, with the highest mean content determined in the eggs from organic farming (113.8 µg/100 g). According to this study, one egg (60 g) may provide 40–86 µg of folates, which corresponds to 10–22% of the recommended daily intake for adults, 400 µg according to the Nutrition Standards for the Polish Population. The predominant folate form found in egg was 5-methyltetrahydrofolate, which showed considerably greater stability under boiling compared to 10-formylfolic acid present in a lower amount. In most eggs tested, the losses in total folate content did not exceed 15%. The color of yolk of the most folate-abundant organic eggs, had the highest value of lightness (L*) and the lowest value of redness (a*). This, however, does not correspond to consumer preferences of intense golden yolk color