Legacy per vindicationem in Polish civil law

W pracy podjęta została problematyka nowej instytucju polskiego prawa spadkowego- zapisu windykacyjnego. Zapis windykacyjny wprowadzony został ustawą z dnia 18 marca 2011 r. i znacznie zmienił sposób rozdysponowania majątkiem na wypadek śmierci. W pracy omówiono aspekty cywilnoprawne związane z zapisem windykacyjnym. Przedmiotem analizy są m.in: przedmiot zapisu windykacyjnego; ustanowienie zapisu windykacyjnego; wadliwość zapisu windykacyjnego, zapis windykacyjny a odpowiedzialność za długi spadkowe. Celowo pominięto zagadnienia będące domeną prawa publicznego a problematyka procedury cywilnej została omówiona jedynie w zakresie niezbędnym do przedstawienia zapisu windykacyjnego od strony prawa cywilnego materialnego.The subject matter of the following dissertation is the new institution of Polish heritage law- legacy per vindicationem. Legacy per vindicationem gives the legatee ownership of the thing bequeathed, which means that there is no need for an act of transfer. Among other things following issues were discussed: subcject of legacy per vindicationem; defective legacy per vindicationem; debt responsibility

Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprattus)

In connection with the severe deficiencies of EPA and DHA in the human diet, the industry should provide inexpensive fish products that are characterized by the appropriate lipid quality. The influence of the technological process on true retention rate of EPA and DHA, indicators of lipid oxidation and physical properties, of canned smoked sprat in oil was investigated. It was assumed that the double dose of heat during the technological process (smoking/sterilization) can significantly affect the quality of lipids. The study was carried out on fresh fish and after frozen storage. After smoking, the percentage of EPA and DHA in lipids did not change significantly, while the content of these acids per wet weight (g/100 g) increased by about 20%. During smoking, a faster increase in oxidation products was observed in frozen fish (increase by 22%-36%) than in fresh fish (increase by 31%-54%). Sterilization caused EPA and DHA to be “regrouped” from the fish to the oil rather than their physical losses. After sterilization, the fish retained 70%-77% EPA and DHA content (the rest passed into the oil). EPA and DHA losses were 8.5% higher in canned products obtained from frozen fish compared to fresh fish. True retention should be used to assess changes in EPA and DHA content in fish after sterilization (and not the expression of EPA and DHA content in % or g/100 g). A better indicator of changes in the physical parameters of canned fish after sterilization is the analysis of the proportion of the water layer rather than mass measurement. Despite the double dose of heat that occurred during the canned sprat production process, the peroxide value in fish and in oil did not exceed 10 (mEqO2/kg of lipid) and p-anisidine value did not exceed 20. This means that these lipids were characterized by good quality

Effect of Technological Process on True Retention Rate of Eicosapentaenoic and Docosahexaenoic Acids, Lipid Oxidation and Physical Properties of Canned Smoked Sprat (Sprattus sprattus)

In connection with the severe deficiencies of EPA and DHA in the human diet, the industry should provide inexpensive fish products that are characterized by the appropriate lipid quality. The influence of the technological process on true retention rate of EPA and DHA, indicators of lipid oxidation and physical properties, of canned smoked sprat in oil was investigated. It was assumed that the double dose of heat during the technological process (smoking/sterilization) can significantly affect the quality of lipids. The study was carried out on fresh fish and after frozen storage. After smoking, the percentage of EPA and DHA in lipids did not change significantly, while the content of these acids per wet weight (g/100 g) increased by about 20%. During smoking, a faster increase in oxidation products was observed in frozen fish (increase by 22%-36%) than in fresh fish (increase by 31%-54%). Sterilization caused EPA and DHA to be “regrouped” from the fish to the oil rather than their physical losses. After sterilization, the fish retained 70%-77% EPA and DHA content (the rest passed into the oil). EPA and DHA losses were 8.5% higher in canned products obtained from frozen fish compared to fresh fish. True retention should be used to assess changes in EPA and DHA content in fish after sterilization (and not the expression of EPA and DHA content in % or g/100 g). A better indicator of changes in the physical parameters of canned fish after sterilization is the analysis of the proportion of the water layer rather than mass measurement. Despite the double dose of heat that occurred during the canned sprat production process, the peroxide value in fish and in oil did not exceed 10 (mEqO2/kg of lipid) and p-anisidine value did not exceed 20. This means that these lipids were characterized by good quality.</jats:p

SC IE N T I A R U M PO L O N O R U M ACTA EFFECTS OF DIFFERENT HEAT TREATMENTS ON LIPID QUALITY OF STRIPED CATFISH (PANGASIUS HYPOPHTHALMUS)

Background. As a result of consumer acceptance and low price production, sales of striped catfish fillets continue to grow. Striped catfish fillets, due to their white meat and lack of fish scent, can be an alternative to fish such as cod or hake. The paper analysed the influence of four different kinds of heat treatment: boiling with and without the addition of salt, frying, microwave cooking, microwave cooking without water) on the composition of fatty acids and the lipid oxidation and hydrolysis level of striped catfish fillets. Material and methods. Assays were performed on striped catfish fillets (Pangasius hypophthalmus, Sauvage 1878), which were bought from local supermarket. Fillets one year before expiration date were assayed. Quality of fish lipids was determined by an analysis of the following factors: peroxide value (PV), anisidine value (AsV), TOTOX value, conjugated dienes (CD), acid value (AV), along with an analysis of the composition of fatty acid (FA) via gas chromatography. Results. It was shown that conventional cooking and microwave cooking of striped catfish fillets results in an approximately 10% change in the amount of PUFA, including EPA and DHA, whereas the percentages of SFA and MUFA remain unchanged. The amount of the sum of EPA and DHA in 100 g of raw fillet was 16.5 mg, whereas after conventional cooking, microwave cooking and frying the sum of EPA and DHA was respectively: 12, 22 and 23 mg. It was observed that conventional cooking causes an average 10% loss of fat, a change not observed in case of microwave cooking. In spite of a substantial influence of heat treatment on the amount of both primary and secondary oxidation products, striped catfish lipids maintained good quality after the treatment -PV of every sample was below 3 meq O 2 /kg lipids, and AsV below 1.5. The addition of salt during boiling caused a 16-fold increase in the amount of peroxides and a fourfold increase in the amount of secondary oxidation products. Conclusions. A 100 g portion of fillet, depending on the applied method of heat treatment delivers between 12 and 23 mg of the EPA + DHA sum, which is as little as 2.5 to 5% of daily reference value for these acids. Taking into account that n-3 PUFA deficiency involves mainly long-chain acids, striped catfish fillets are not a valuable source of these Z. Domiszewski ... www.food.actapol.net 360 acids, however, due to low fat content and a proper n-6/n-3 PUFA ratio they can be alternative to products such as pork. When cooking catfish fillets in salted water it is worth bearing in mind that their oxidation level will greatly increase. Key words: aquaculture, striped catfish, heat treatments, fatty acids, lipid oxidation INTRODUCTION In 2008 aquacultured fish output reached 60% of the overall fish consumption worldwide [FAO 2010]. It is expected that consumption of fish will continue to rise, and it will be not possible to satisfy the consequent increased demand with captured fish only, especially that many stocks are overfished and many species of fish are in danger of extinction. The above makes fish farming the only successful solution that meets the demand of the market. One of the examples of a rapidly growing market is the farming of catfish. The binomial name of the species is Pangasius hypophthalmus (Sauvage 1878), in Vietnam, the place of the origin of the fish is called &quot;ca tra&quot;. The product is almost totally exported to over 100 countries as frozen fillets, as an acceptable alternative to white fish. Catfish is farmed mostly in earthen ponds, up to 4 m deep, in nine provinces in the Mekong Delta in South Vietnam Catfish fillets are available in 4 colours: white (mainly exported to the US), light pink (desired in Europe), pink (acceptable in Europe), light yellow (available in Poland and Eastern Europe) and yellow (offered in Asia) Regardless of many controversial issues regarding this fish, in particular its farming conditions, striped catfish meat, in comparison with meat of other fish, including sea fish, contains less heavy metals, PCB, PCBB and PBDE, which attests to high standards of catfish farming conditions nutritional value of catfish lipids is low Effects of different heat treatments on lipid quality of striped catfish ... Acta Scientiarum Polonorum, Technologia Alimentaria 10(3) 2011 361 because of a small amount of n-3 family PUFA Despite increasing consumption of striped catfish fillets, there is no research, in the available literature, on the influence of heat treatment on catfish lipid quality. Because cooking and frying are the main methods of heat treatment of fish, including catfish, this research focused mainly on these two forms of heat treatment, additionally taking into account the addition of NaCl during cooking. The aim of the research was to determine the influence of heat treatment of striped catfish fillets on the composition and lipid oxidation level of fatty acids. MATERIAL AND METHODS Samples and sample preparations Assays were performed on striped catfish fillets (Pangasius hypophthalmus, Sauvage 1878). Sample consisted of approximately 7 kg of frozen IQF fillets, which were bought from a local supermarket. Fillets one year before expiration date were assayed. After defrosting (at the temp. 4°C for 12 h), fillets were rinsed in tap water, then left dripping and carefully dried with a paper towel afterwards. For each method of heat treatment 8 fillets with average weight of 120 g were selected. Heat treatment was applied until a temperature of 75°C in the thickest part of the fillet was reached. Cooking procedures -boiling (B) the fish was put into boiling water, fish to water ratio of 1:1.5, time 9 min -boiling with salt (Bs) the fish was put into boiling water (1% NaCl solution), fish to water ratio 1: 1.5, time 9 min -microwave cooking with water (Mw): LG MS -191 MC cooking oven, fillets were poured with boiling water, fish to water ratio 1:1.5, power 600 W, time 7 min -microwave cooking without water (M): LG MS -191 MC cooking oven, fillets were placed on a plate, power 600 W, time 7 min -frying (F) fillets were fried in rapeseed oil (&quot;Kujawski&quot;) at a temperature 180°C, KROMET PE-0/5 electric plate, time 6 min (3 min each side). Raw fillets and after heat treatments were shredded with an electric tool equipped with a sieve with 2 mm mesh. Analytical procedures Moisture content was determined gravimetrically at 105°C for 6 h. Lipids were extracted from raw fillets and after heat treatments with a chloroform: methanol mixture (1:2 v/v) according to Bligh and Dyer [1957], extraction was performed twice. Lipid content was determined gravimetrically and expressed as g/100 g wet weight. Quality of fish lipids was determined by an analysis of the following factors: peroxide value (PV), anisidine value (AsV), TOTOX value, conjugated dienes (CD), acid value (AV), along with an analysis of the composition of fatty acid (FA) via gas chromatography. PV of lipids were determined with the thiocyanate technique Fatty Acid Methyl Esters (FAME) were prepared according to the AOCS [2004] Ce 1b-89 method [2004]. GC analysis of FAME was carried out in a Agilent model 7890A instrument equipped with a split/splitless injector, MSD and a column, SP TM column: 2560, 100 × 0.25 mm ID, 0.20 µm film, catalog number 24056. The initial temperature of the column was 145°C, injection port temperature 220°C, detector temperature 220°C, initial time 5 min, temperature increment 4°C/min, final temperature 220°C, and the total time of analysis 45 min. Carrier gas helium: constant flow rate of 1.2 cm 3 /min, split ratio 1:50. FA analysis parameters: SP TM column -2560, 100 × 0.25 mm ID, 0.20 µm film, catalog number 24056, carrier gas helium: constant flow rate of 1.2 cm 3 /min, split ratio 1:50, injector temperature 220°C; detector temperature 220°C; oven temperature: 140°C (5 min) increase to 240°C in 4°C/min, total time of analysis 45 min. Interpretation of chromatograms was made by comparing the retention times and the mass spectra of individual FAME of the examined sample with the retention times and mass spectra of the respective Sigma FAME standards (Lipid Standard). The results were recorded and processed using ChemStation (E.01.00) software. The quantification of EPA and DHA was done according to AOCS [2004] method (Ce 1b-89/1). Statistical analysis Numbers presented in the tables and pictures are the mean values of three concurrent iterations. Statistical analysis was based on the one-way analysis of variance, homogeneous groups were formed according to the Duncan test for p &lt; 0.05. The data were statistically analysed using STATISTICA (data analysis software system) by StatSoft Inc. RESULTS AND DISCUSSIO