The Effect of Apple Vinegar Addition on the Quality and Shelf Life of Cooked Sausage during Chilling Storage.

Authors: Okoń, Anna¹, anna.okon@ibprs.pl, Zielińska, Dorota², dorota_zielinska@sggw.edu.plkatarzyna_neffe_skocinska@sggw.edu.pl, Szymański, Piotr¹, piotr.szymanski@ibprs.pl, Łepecka, Anna¹, anna.lepecka@ibprs.pl, Siekierko, Urszula¹, urszula.siekierko@ibprs.pl, Neffe-Skocińska, Katarzyna², monika_trzaskowska@sggw.edu.pl, Trząskowska, Monika², katarzyna_kajak_siemaszko@sggw.edu.pl, Kajak-Siemaszko, Katarzyna², barbara_sionek@sggw.edu.pl, Sionek, Barbara², marcelina_karbowiak@sggw.edu.pl, Karbowiak, Marcelina², danuta_kolozyn_krajewska@sggw.edu.pl, Kołożyn-Krajewska, Danuta², Dolatowski, Zbigniew J.¹, zbigniew.dolatowski@ibprs.pl

Source: Applied Sciences (2076-3417); May2024, Vol. 14 Issue 10, p4027, 15p

Effect of Lactic Acid Bacteria on Nutritional and Sensory Quality of Goat Organic Acid-Rennet Cheeses.

Authors: Kajak-Siemaszko, Katarzyna¹, Zielińska, Dorota¹, dorota_zielinska@sggw.edu.pl, Łepecka, Anna², Jaworska, Danuta¹, Okoń, Anna², Neffe-Skocińska, Katarzyna¹, Trząskowska, Monika¹, Sionek, Barbara¹, Szymański, Piotr², Dolatowski, Zbigniew J.², Kołożyn-Krajewska, Danuta¹

Source: Applied Sciences (2076-3417); Sep2022, Vol. 12 Issue 17, p8855, 21p

The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow's Milk Acid-Rennet Cheeses—Industrial Model Study.

Authors: Sionek, Barbara, Okoń, Anna, Łepecka, Anna, Zielińska, Dorota, Jaworska, Danuta, Kajak-Siemaszko, Katarzyna, Neffe-Skocińska, Katarzyna, Trząskowska, Monika, Karbowiak, Marcelina, Szymański, Piotr, Dolatowski, Zbigniew J., Kołożyn-Krajewska, Danuta

Source: Foods; Feb2024, Vol. 13 Issue 3, p392, 17p

Subject Terms: CHEESE, ARRAIGNMENT, MONOUNSATURATED fatty acids, CHEESEMAKING, UNSATURATED fatty acids, LACTIC acid bacteria

Effect of acid whey on nitrosylmyoglobin concentration in uncured fermented sausage

Authors: Wójciak, Karolina M., Dolatowski, Zbigniew J.

Source: In LWT - Food Science and Technology December 2015 64(2):713-719

Effect of probiotic bacteria on antiradical activity of peptides isolated from dry-cured loins

Authors: Okoń, Anna, Stadnik, Joanna, Dolatowski, Zbigniew J.

Source: CyTA: journal of food. 15(3):382-390

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100103749110.0x000001&indx=1&recIds=ETOCvdc_100103749110.0x000001

Effect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat

Authors: Karwowska, Małgorzata, Dolatowski, Zbigniew J.

Source: Asian-Australasian journal of animal sciences. 30(1):85-93

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN609452181&indx=1&recIds=ETOCRN609452181

The Use of Apple Vinegar from Natural Fermentation in the Technology Production of Raw-Ripened Wild Boar Loins.

Authors: Łepecka, Anna, Szymański, Piotr, Okoń, Anna, Łaszkiewicz, Beata, Onacik-Gür, Sylwia, Zielińska, Dorota, Dolatowski, Zbigniew J.

Source: Foods; Nov2023, Vol. 12 Issue 21, p3975, 16p

Subject Terms: WILD boar, TRANS fatty acids, MARINADES, UNSATURATED fatty acids, VINEGAR, OXIDATION-reduction potential, ORCHARDS, APPLES

Free Amino Acids and Biogenic Amines Content during Ageing of Dry-cured Pork Loins Inoculated with Lactobacillus casei ŁOCK 0900 Probiotic Strain

Authors: Stadnik, Joanna, Dolatowski, Zbigniew J.

Source: Food science and technology research. 21(2):167-174

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCRN600860791&indx=1&recIds=ETOCRN600860791

Probiotic meat products and human nutrition

Authors: Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew J.

Source: In Process Biochemistry December 2012 47(12):1761-1772

Effect of Inoculation with Probiotics and Ageing Time on Selected Functional Properties and Oxidation of Proteins in Dry-Cured Pork Loins

Authors: Stadnik, Joanna, Dolatowski, Zbigniew J.

Source: International journal of food properties. 17(4):866-876

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100037897130.0x000001&indx=1&recIds=ETOCvdc_100037897130.0x000001

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams.

Authors: Łepecka, Anna, Szymański, Piotr, Okoń, Anna, Siekierko, Urszula, Zielińska, Dorota, Trząskowska, Monika, Neffe-Skocińska, Katarzyna, Sionek, Barbara, Kajak-Siemaszko, Katarzyna, Karbowiak, Marcelina, Kołożyn-Krajewska, Danuta, Dolatowski, Zbigniew J.

Source: Foods; Apr2023, Vol. 12 Issue 8, p1565, 16p

Subject Terms: MARINADES, PORK, VINEGAR, HAM, LACTIC acid bacteria, OXIDATION-reduction potential, APPLES

Changes in selected parameters related to proteolysis during ageing of dry-cured pork loins inoculated with probiotics

Authors: Stadnik, Joanna, Dolatowski, Zbigniew J.

Source: Food chemistry. 139(1/4):67-71

Availability: http://explore.bl.uk/primo_library/libweb/action/display.do?tabs=detailsTab&gathStatTab=true&ct=display&fn=search&doc=ETOCvdc_100050933449.0x000001&indx=1&recIds=ETOCvdc_100050933449.0x000001

Effect of ultrasound treatment on water holding properties and microstructure of beef ( m. semimembranosus) during ageing

Authors: Stadnik, Joanna, Dolatowski, Zbigniew J., Baranowska, Hanna M.

Source: In LWT - Food Science and Technology 2008 41(10):2151-2158

Shelf Life of Organic Roast Pork Enriched with Acid Whey-Plant Extracts Combination.

Authors: Wójciak, Karolina M.¹, Dolatowski, Zbigniew J.¹

Source: Journal of Food Quality. Jun2016, Vol. 39 Issue 3, p171-180. 10p.

Subject Terms: *Warehousing & storage, Whey proteins, Cooking with pork, Rosemary, Sodium nitrites

Use of Acid Whey and Probiotic Strains to Improve Microbiological Quality and Sensory Acceptance of Organic Fermented Sausage.

Authors: Wójciak, Karolina M.¹, Dolatowski, Zbigniew J.¹, Kołożyn‐Krajewska, Danuta²

Source: Journal of Food Processing & Preservation. Oct2015, Vol. 39 Issue 5, p539-547. 9p.

Subject Terms: Whey, Probiotics, Sausages, Organic compounds, Fermentation

WPŁYW MIEJSCA POZYSKANIA DREWNA NA JAKOŚĆ I BEZPIECZEŃSTWO ZDROWOTNE KIEŁBAS WĘDZONYCH. (Polish)

Alternate Title: EFFECT OF WOOD HARVESTING SITE ON QUALITY AND HEALTH SECURITY OF SMOKED SAUSAGES. (English)

Authors: RUDA, BARTŁOMIEJ, OKOŃ, ANNA, TRZĄSKOWSKA, MONIKA, SZYMAŃSKI, PIOTR, DOLATOWSKI, ZBIGNIEW J.

Source: Zywnosc; 2020, Vol. 27 Issue 3, p110-112, 13p

Subject Terms: HIGH performance liquid chromatography, POLYCYCLIC aromatic hydrocarbons, SMOKED meat, MEAT, PYRENE, CHRYSENE, MEAT analysis, WOOD chemistry

OXIDATIVE STABILITY OF FERMENTED MEAT PRODUCTS.

Alternate Title: STABILNOŚĆ OKSYDACYJNA MIĘSNYCH WYROBÓW SUROWYCH DOJRZEWAJĄCYCH.

Authors: Wójciak, Karolina M.¹ karolina.wojciak@up.lublin.pl, Dolatowski, Zbigniew J.¹

Source: Acta Scientiarum Polonorum. Technologia Alimentaria. Apr-Jun2012, Vol. 11 Issue 2, p99-109. 11p.

Subject Terms: *FERMENTED foods, *MEAT quality, *ANTIOXIDANTS, *PROBIOTICS, *TISSUES, *ENZYME kinetics, *PROTEIN structure

INNOVATIVE SYSTEM OF POSTGRADUATE EDUCATION IN THE FIELD OF FOOD QUALITY MANAGEMENT.

Alternate Title: INNOWACYJNY SYSTEM KSZTAŁCENIA PODYPLOMOWEGO W OBSZARZE ZARZĄDZANIA JAKOŚCIĄ ŻYWNOŚCI.

Authors: Stadnik, Joanna¹ joanna.stadnik@up.lublin.pl, Dolatowski, Zbigniew J.¹

Source: Science, Nature, Technologies / Nauka, Przyroda, Technologie. 2012, Vol. 6 Issue 1, p1-10. 10p.

Subject Terms: *FOOD quality, *FOOD industry, *LABOR market, *EDUCATION

Geographic Terms: POLAND

THE EFFECT OF WATER PLANT EXTRACTS ADDITION ON THE OXIDATIVE STABILITY OF MEAT PRODUCTS.

Alternate Title: WPŁYW DODATKU WODNYCH EKSTRAKTÓW ROŚLINNYCH NA STABILNOŚĆ OKSYDACYJNĄ PRZETWORÓW MIĘSNYCH.

Authors: Wójciak, Karolina M.¹ karolina.wojciak@up.lublin.pl, Dolatowski, Zbigniew J.¹, Okoń, Anna¹

Source: Acta Scientiarum Polonorum. Technologia Alimentaria. Apr-Jun2011, Vol. 10 Issue 2, p175-188. 14p.

Subject Terms: *MEAT, *AQUATIC plants, *THIOBARBITURIC acid test, *PLANT extracts, *ANTIOXIDANTS, *CATECHIN, *CAPSAICINOIDS, *REFRIGERATED storage

WŁAŚCIWOŚCI FIZYKOCHEMICZNE SZYNEK SUROWO DOJRZEWAJĄCYCH Z DODATKIEM PROBIOTYKU.

Alternate Title: PHYSICOCHEMICAL PROPERTIES OF RAW RIPENING HAMS WITH THE ADDITION OF PROBIOTIC.

Authors: Skwarek, Monika¹, Dolatowski, Zbigniew J.¹

Source: Acta Scientiarum Polonorum: Biotechnologia. 2010, Vol. 9 Issue 1, p15-23. 9p.