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Nauka Technologia Jakość Science Technology Quality Nauka Technologia Jakość Science Technology Quality Nr 2 (119) Kraków 2019 Rok 26 Redaktor naczelny: prof. dr hab. Lesław Juszczak; e-mail: [email protected]; tel. 12 662-47-78 Zastępca redaktora naczelnego: dr hab. Mariusz Witczak; e-mail: [email protected] Sekretarz redakcji (kontakt z autorami): mgr inż. Jadwiga Ślawska; e-mail: [email protected]; tel. 12 662-48-30; 609-800-458 Redaktorzy tematyczni: prof. dr hab. Grażyna Jaworska (żywność pochodzenia roślinnego), prof. dr hab. Danuta Kołożyn-Krajewska (mikrobiologia, bezpieczeństwo i higiena żywności), prof. dr hab. Krzysztof Krygier (technologia tłuszczów, żywność funkcjonalna), prof. dr hab. Irena Ozimek (zachowania konsumen- tów na rynku żywności), prof. dr hab. Edward Pospiech (nauka o mięsie), dr hab. Anna S. Tarczyńska (mle- czarstwo, zarządzanie jakością) Redaktor językowy (język polski): dr Anna Piechnik Native speaker: Stanley Holt (Bolton, UK) Redaktor statystyczny: dr hab. Mariusz Witczak Stali współpracownicy: dr Grażyna Morkis (Kraków) Rada Naukowa: prof. dr hab. Tadeusz Sikora (przewodniczący), prof. dr hab. Barbara Baraniak, prof. dr Henryk Daun (USA), prof. dr hab. Teresa Fortuna, prof. dr hab. Mariola Friedrich, prof. dr Jozef Golian (Słowacja), prof. dr hab. Anna Gramza-Michałowska, prof. dr hab. Waldemar Gustaw, prof. dr Jerzy Jankun (USA), prof. dr hab. Henryk Jeleń, prof. dr Miroslava Kačániová (Słowacja), prof. dr hab. Agnieszka Kita, prof. dr Józef Korolczuk (Francja), prof. dr hab. Andrzej Lenart, prof. dr hab. Zdzisława Libudzisz, prof. dr hab. Katarzyna Majewska, prof. dr hab. Jan Oszmiański, prof. dr hab. Mariusz Piskuła, prof. dr Jan Pokorny (Czechy), prof. dr Roman Przybylski (Kanada), prof. dr hab. Piotr Przybyłowski, prof. dr hab. Zdzisław E. Sikorski, dr Andrzej Sośnicki (USA), prof. dr hab. Krzysztof Surówka, prof. dr hab. Tadeusz Trziszka, prof. dr hab. Stanisław Tyszkiewicz, prof. dr hab. Dorota Witrowa-Rajchert, dr John Wojciak (Kanada). WYDAWCA: POLSKIE TOWARZYSTWO TECHNOLOGÓW ŻYWNOŚCI WYDAWNICTWO NAUKOWE PTTŻ W latach 1994-1999 wydawcą czasopisma był Oddział Małopolski PTTŻ © Copyright by Polskie Towarzystwo Technologów Żywności, Kraków 2019 Printed in Poland e-ISSN 2451-0777 ISSN 2451-0769 Czasopismo w postaci elektronicznej jest wersją główną (pierwotną) ADRES REDAKCJI: 30-149 KRAKÓW, ul. Balicka 122 Projekt okładki: Jolanta Czarnecka Zdjęcie na okładce: mikelaptev-Fotolia.com SKŁAD I DRUK: Wydawnictwo Naukowe „Akapit”, Kraków Tel. 608 024 572 e-mail: [email protected]; www.akapit.krakow.pl ŻYWNOŚĆ. Nauka. Technologia. Jakość Organ naukowy PTTŻ – kwartalnik Nr 2 (119) Kraków 2019 Rok 26 SPIS TREŚCI Od Redakcji ......................................................................................................................................... 3 KRZYSZTOF GODULA, BARBARA CZERNIEJEWSKA-SURMA, IZABELA DMYTRÓW, DOMINIKA PLUST, ORINA SURMA: Możliwości zastosowania błonnika pokarmowego do produkcji żywności funkcjonalnej ....................................................................................................... 5 ALEKSANDRA HASKA, ELŻBIETA MARTYNIUK: Wybrane metody wyróżniania produktów spożywczych na rynku ..................................................................................................................... 18 WOJCIECH SAWICKI, ARKADIUSZ ŻYCH: Metoda PCR w ocenie zafałszowań składu surowcowego produktów mięsnych ze strusia (Struthio camelus) ................................................... 32 ADAM ZWOLAN, MAŁGORZATA KUDLIK, LECH ADAMCZAK, DOROTA PIETRZAK: Wpływ dodatku czarnuszki (Nigella sativa) na wybrane wyróżniki jakości kulek z mięsa drobiowego ........... 43 HALINA MAKAŁA: Wpływ żywienia kurcząt brojlerów paszą z dodatkiem nasion lnu i bez ich udziału na wybrane wyróżniki jakości mięsa i tłuszczu ............................................................ 55 AGNIESZKA KALINIAK: Wpływ sezonu pozyskania wybranych gatunków ryb z polskiej akwakultury na profil kwasów tłuszczowych i wskaźniki żywieniowe lipidów ich mięsa .................. 70 MAŁGORZATA GUMUŁKA, KRZYSZTOF ANDRES, JÓZEFA KRAWCZYK, JOLANTA CALIK, EWELINA WĘSIERSKA, KATARZYNA NIEMCZYŃSKA: Wpływ wieku niosek i warunków przechowywania na jakość jaj kur rasy czubatka polska ............................................................... 83 KAROL MIŃKOWSKI, MONIKA BARTOSIAK, DARIUSZ CIEMIŃSKI: Wpływ wydobywania i rafinacji oleju rzepakowego na profil i zawartość barwników chlorofilowych .............................. 95 MARTINA ŠEVELOVÁ, JOZEF GOLIAN: Wykorzystanie naturalnych substancji do redukcji pH majonezowych produktów na bazie jaj ..................................................................................... 110 MAGDALENA GAJEWSKA, ANNA GŁOWACKA: Ocena zawartości wybranych mykotoksyn w suszonych owocach dostępnych w sprzedaży detalicznej w sklepach ekologicznych i hipermarketach .............................................................................................................................. 124 JOANNA M. DZIADKOWIEC: Konsumencka ocena jakości potraw oferowanych przez restauracje o charakterze regionalnym ...........................................................................................136 MAREK ANGOWSKI, TOMASZ KIJEK, ADAM SKRZYPEK: Wpływ jakościowych determinant produktów mleczarskich na wybór dyskontów jako miejsca ich zakupu przez młodych nabywców ........................................................................................................................................ 152 GRAŻYNA MORKIS: Problematyka żywnościowa w ustawodawstwie polskim i unijnym ............ 162 LESŁAW JUSZCZAK: Nowe książki ..............................................................................................166 Z żałobnej karty: prof. dr hab. dr h.c. Nina Baryłko-Pikielna 1930 – 2019 ..................................... 170 Technolog Żywności ....................................................................................................................173 Zamieszczone artykuły są recenzowane Czasopismo jest referowane przez: Chemical Abstracts Service, IFIS, Scopus, AGRO, BazEkon, Index Copernicus, CrossRef FOOD. Science. Technology. Quality The Scientific Organ of Polish Food Technologists’ Society (PTTŻ) – quarterly No 2 (119) Kraków 2019 Vol. 26 CONTENTS From the Editor .................................................................................................................................... 3 KRZYSZTOF GODULA, BARBARA CZERNIEJEWSKA-SURMA, IZABELA DMYTRÓW, DOMINIKA PLUST, ORINA SURMA: Possible applications of dietary fibre in functional food production ........................................................................................................................................... 5 ALEKSANDRA HASKA, ELŻBIETA MARTYNIUK: Selected methods to singularise food products on the market .................................................................................................................... 18 WOJCIECH SAWICKI, ARKADIUSZ ŻYCH: The PCR method in the assessment authenticity of meat products from ostrich (Struthio camelus) ........................................................................... 32 ADAM ZWOLAN, MAŁGORZATA KUDLIK, LECH ADAMCZAK, DOROTA PIETRZAK: Effect of black cumin (Nigella sativa) additive on selected properties of poultry meatballs .................... 43 HALINA MAKAŁA: Effect of feeding boiler chickens with fodder with and without flax seeds added on selected quality characteristics of meat and fat ............................................................. 55 AGNIESZKA KALINIAK: Effect of fishing season of selected fishes farmed in Poland on meat fatty acid profile and dietary indices of lipids in their meat ............................................................. 70 MAŁGORZATA GUMUŁKA, KRZYSZTOF ANDRES, JÓZEFA KRAWCZYK, JOLANTA CALIK, EWELINA WĘSIERSKA, KATARZYNA NIEMCZYŃSKA: Effect of age of hens and storage conditions on quality of eggs from Polish Crested hen breed ........................................................ 83 KAROL MIŃKOWSKI, MONIKA BARTOSIAK, DARIUSZ CIEMIŃSKI: Effect of extraction and refining of rapeseed oil on profile and content of chlorophyll pigments ........................................ 95 MARTINA ŠEVELOVÁ, JOZEF GOLIAN: Application of natural substances to reduce pH value of egg-based mayonnaise products ...................................................................................... 110 MAGDALENA GAJEWSKA, ANNA GŁOWACKA: Assessing content of selected mycotoxins in dried fruits available for retail purchase in organic shops and hypermarkets ............................ 124 JOANNA M. DZIADKOWIEC: Consumer evaluation of quality of meals offered by restaurants of regional nature ............................................................................................................................ 136 MAREK ANGOWSKI, TOMASZ KIJEK, ADAM SKRZYPEK: Effect of qualitative determinants of dairy products on choosing discount stores as place of purchasing them by young buyers ..... 152 GRAŻYNA MORKIS: Food problems in Polish and EU legislation ................................................ 162 LESŁAW JUSZCZAK: Book reviews ..............................................................................................166 Contemporary terms: Prof. Nina Baryłko-Pikielna 1930 – 2019..................................................... 170 The Food Technologist ................................................................................................................ 173 Only reviewed papers are published
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