Browsing by Author "Kowalczyk, Marek"

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    Effect of the addition of water extract from guelder rose (Viburnum opulus) flowers on physicochemical and sensory properties of veal burgers
    (Elsevier, 2026) Kowalczyk, Marek; Domaradzki, Piotr; Florek, Mariusz; Materska, Małgorzata; Żółkiewski, Paweł; Skałecki, Piotr; Teter, Anna; Kaliniak-Dziura, Agnieszka; Pecio, Monika; Dmoch, Małgorzata; Poleszak, Ewa
    The use of plant extracts is gaining increasing popularity among both food producers and consumers. Extracts can impart health-promoting properties and improve the antioxidant properties of food products, while stabilising sensitive compounds can positively extend the shelf life of food. The objective of the study was to assess the effect of the addition of water extract from guelder rose flowers (GRE) at concentrations of 0.05%, 0.1% and 0.4% on the physicochemical properties (pH, water activity, texture, colour, lipid oxidation - TBARS, α-tocopherol content), sensory properties (beef aroma, off-odours, juiciness, tenderness, beef flavour, off-flavours) and overall quality of veal burgers stored refrigerated for 15 days. Burgers containing 0.1% and 0.4% GRE showed a significantly lower pH (on average, 5.56 in both GRE treatments vs. 5.61 in control samples) and higher purge loss after 10 days (2.39% and 2.90%, respectively, vs. 1.00% in control samples) and 15 days of storage (3.04% and 3.80%, respectively, vs. 1.22% in control samples; P < 0.05). The addition of the extract, irrespective of its concentration, slowed down lipid oxidation and significantly increased α-tocopherol retention (2.15–2.21 μg/g in GRE treatments vs. 1.83 μg/g in control samples; P < 0.05). However, at concentrations of 0.1% and 0.4%, it worsened the sensory properties while increasing the intensity of off-odours and off-tastes, thus lowering the overall quality rating (on average, 6.75 and 5.75, respectively, vs. 7.37 in control samples; P < 0.05). Among the tested GRE levels, a concentration of 0.05% was associated with the most favourable overall outcomes, without significant negative effects on water-holding capacity or sensory characteristics (P > 0.05), while improving α-tocopherol retention and reducing TBARS values. The use of water extract from guelder rose flowers at an appropriate concentration can improve the shelf life and oxidative stability of burgers without adversely affecting their water-holding capacity and sensory quality.
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    Effect of VP, MAP and combined packaging systems on the physicochemical properties and microbiological status of veal from unweaned calves
    (Elsevier , 2024) Kowalczyk, Marek; Domaradzki, Piotr; Ziomek, Monika; Skałecki, Piotr; Kaliniak-Dziura, Agnieszka; Żółkiewski, Paweł; Chmielowiec-Korzeniowska, Anna; Kędzierska-Matysek, Monika; Ukalska-Jaruga, Aleksandra; Grenda, Tomasz; Nuvoloni, Roberta; Florek, Mariusz
    The packaging system is one of the factors influencing the preservation of the nutritional value, microbiological safety, and sensory attributes of meat. The study investigated changes in physicochemical and microbiological properties taking place during 15-day refrigerated storage of two calf muscles, the longissimus lumborum (LL) and semitendinosus (ST), packaged in three systems, respectively, vacuum packing (VP), modified atmosphere packaging (MAP, 80% O2 + 20% CO2), and a combined system (VP + MAP, 8 d in VP followed by 7 d in MAP). LL and ST stored in VP had significantly lower levels of lipid oxidation, higher α-tocopherol content, and higher instrumentally measured tenderness in comparison with the samples stored in MAP. On the other hand, the MAP samples had lower purge loss at 5 and 15 days, a higher proportion of oxymyoglobin up to 10 days of storage, and a better microbiological status. Calf muscle samples stored in the VP + MAP system had intermediate values for TBARS and α-tocopherol content and at the same time were the most tender and had the lowest counts of Pseudomonas and Enterobacteriaceae bacteria at 15 days. All packaging systems ensured relatively good quality of veal characteristics up to the last day of storage. However, for MAP at 15 days of storage, unfavourable changes in colour (a high level of metmyoglobin and a decrease in oxymyoglobin, redness and R630/580 ratio) and in the lipid fraction (a high TBARS value and a significant decrease in α-tocopherol content) were observed.