Výsledky vyhledávání - "Jacek Kondratowicz"

Akademický článek

Evaluation of the quality of chilled and frozen African catfish (Clarias gariepinus Burchell, 1822) fillets

Autor: Marlena J. Baryczka, Iwona Chwastowska-Siwiecka, Jacek Kondratowicz

Publikováno v: Czech Journal of Food Sciences, Vol 37, Iss 3, Pp 186-191 (2019)

The quality of chilled and frozen African catfish fillets was compared. The experiment was performed on 20 individuals of Clarias gariepinus aged < 1 year, with estimated body weight of 1 kg. A total of 40 right and left fillets were subjected to pre

Externí odkaz: https://doaj.org/article/565d799c397544f089a58b10714e6e4f

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The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast

Autor: Iwona Chwastowska-Siwiecka, Natalia Skiepko, Jacek Kondratowicz, Dariusz Mikulski

Publikováno v: Brazilian Journal of Poultry Science v.18 n.2 2016
Brazilian Journal of Poultry Science
Fundação APINCO de Ciência e Tecnologia Avícolas (FACTA)
instacron:FACTA
Revista Brasileira de Ciência Avícola, Volume: 18, Issue: 2, Pages: 319-330, Published: JUN 2016
Brazilian Journal of Poultry Science, Vol 18, Iss 2, Pp 319-330

The aim of this study was to determine the effect of lycopene addition to the curing mixture for steamed and grilled breast muscles on the chemical composition, sensory attributes and physicochemical parameters of the final products. The experimental

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28f29abc2ddbdcedcddf052b7cb7a08e
https://doi.org/10.1590/1806-9061-2015-0010

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Fatty acid profile, total cholesterol, vitamin content, and TBARS value of turkey breast muscle cured with the addition of lycopene

Autor: Dariusz Mikulski, Iwona Chwastowska-Siwiecka, Natalia Skiepko, Jacek Kondratowicz

Publikováno v: Poultry science. 95(5)

The aim of this study was to determine the effect of lycopene addition for curing turkey meat on the profile of fatty acids, total cholesterol, vitamin content, and the TBARS of the final products. The analyzed material comprised 64 breast muscles, o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af643afd200e57909a82c0dd372a49c3
https://pubmed.ncbi.nlm.nih.gov/26908896

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