Monika Marcinkowska-Lesiak - Academia.edu (original) (raw)

Papers by Monika Marcinkowska-Lesiak

Research paper thumbnail of Effect of pig diet composition and type of packaging material on the chosen quality parameters of smoked bacon as related to storage time

Aparatura Badawcza i Dydaktyczna, 2016

APARATURA BADAWCZA I DYDAKTYCZNA Effect of pig diet composition and type of packaging material on... more APARATURA BADAWCZA I DYDAKTYCZNA Effect of pig diet composition and type of packaging material on the chosen quality parameters of smoked bacon as related to storage time

Research paper thumbnail of Effect of Processing on Volatile Organic Compounds Formation of Meat—Review

Applied sciences, Jan 4, 2023

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Research paper thumbnail of Możliwość wykorzystania nowoczesnych systemów pakowania w produkcji przetworów z mięsa wieprzowego

Postępy Techniki Przetwórstwa Spożywczego, 2012

Research paper thumbnail of Wpływ sposobu pakowania na zachowanie barwy mięsa i przetworów z mięsa wieprzowego

Postępy Techniki Przetwórstwa Spożywczego, 2012

Research paper thumbnail of Modified atmosphere packaging for extending the shelf life of fresh <i>Agaricus bisporus</i>

Journal of Food Processing and Preservation, Nov 19, 2018

Agaricus bisporus contains a large number of bioactive compounds, including polysaccharides, anti... more Agaricus bisporus contains a large number of bioactive compounds, including polysaccharides, antioxidants, fiber, ergosterol, vitamin B1, B2 and C, folate, niacin and minerals (Mahajan, Rodrigues, Motel, & Leonhard, 2008). These mushrooms are one of the most perishable products and tend to lose quality right after harvest, causing difficulties in their distribution and marketing as fresh produce (Ares, Lareo, & Lema, 2007). High metabolic activity, respiration rate and dehydration bear responsibility for the quick decay of mushrooms (Wrona, Bentayeb, & Nerín, 2015). Owing to their thin and porous epidermal structure, the respiration rate of mushrooms is relatively high (200-500 mg kg −1 h −1 at 20°C ± 1°C) compared to other vegetables and fruits. Modified atmosphere packaging (MAP) is a technique used to extend the shelf life of fresh produce and has a preservative effect on the color, weight loss and firmness by slowing down respiration (Singh, Langowski, Wani, & Saengerlaub, 2010). One alternative to extend mushrooms' shelf life during postharvest storage is MAP and cold storage (Ares et al, 2007). Fresh mushrooms' shelf life is limited to 1-3 days at ambient temperature (ca. 22°C), and to 4-7 days at 4°C (Roy, Anantheswaran, & Beelman, 1995). The main processes responsible for mushrooms' quality loss are browning and texture changes. Browning occurs as a result of two distinct mechanisms of phenol oxidation: activation

Research paper thumbnail of Determination of polycyclic aromatic hydrocarbons using different extraction methods and HPLC-FLD detection in smoked and grilled meat products

Food Chemistry, Mar 1, 2022

Polycyclic aromatic hydrocarbons (PAHs) in meat products are formed, among others, as a by-produc... more Polycyclic aromatic hydrocarbons (PAHs) in meat products are formed, among others, as a by-product of thermal processing such as smoking or grilling. Due their highly toxic effects on the human organism, it is necessary to monitor PAH content in food products and develop appropriate analytical methods for their determination. The aim of this study was to compare PAH content in meat products subjected to smoking or grilling process. PAH content was determined using three different analytical methods, verified for efficiency using the external standard method. The results showed that smoking led to higher PAH contamination compared to grilling. Extraction by saponification and SPE method was the most effective for the detection and quantification of PAHs. The samples analyzed using this method showed the highest PAH content and recoveries. The results of the study showed a significant effect of the extraction method on the recovery levels and PAH content in meat.

Research paper thumbnail of Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite

Applied sciences, Mar 31, 2023

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Research paper thumbnail of Wpływ rodzaju opakowania na pH oraz barwę wybranych wyrobów mięsnych o podwyższonej wartości prozdrwotnejThe influence of packaging material on pH and colour stability during cold storage of different types of functional smoked pork loin, packaged in modified atmosphere

Aparatura Badawcza i Dydaktyczna, 2013

Research paper thumbnail of Effect of Processing on Volatile Organic Compounds Formation of Meat—Review

Applied Sciences

Meat is a rich source of different volatile compounds. The final flavor of meat products depends ... more Meat is a rich source of different volatile compounds. The final flavor of meat products depends on the raw material and processing parameters. Changes that occur in meat include pyrolysis of peptides and amino acids, degradation of sugar and ribonucleotides, Maillard’s and Strecker’s reactions, lipid oxidation, degradation of thiamine and fats, as well as microbial metabolism. A review of the volatile compounds’ formation was carried out and divided into non-thermal and thermal processes. Modern and advanced solutions such as ultrasounds, pulsed electric field, cold plasma, ozone use, etc., were described. The article also concerns the important issue of determining Volatile Organic Compounds (VOCs) markers generated during heat treatment.

Research paper thumbnail of Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite

Applied Sciences

The use of nonthermal air plasma is rapidly becoming a novel technology as an alternative source ... more The use of nonthermal air plasma is rapidly becoming a novel technology as an alternative source of nitrites in the meat industry. As egg white is a versatile and cost-effective ingredient commonly used to improve the texture of meat products, the effect of its addition after plasma treatment (PTEW) on the yield, pH, residual nitrite, nitrosyl hemochrome, TBARS, color, texture parameters, and aroma profile of pork liver pâtés was studied. The nitrite ion content of plasma-activated egg whites was adjusted to the positive controls containing 60 ppm (PC1) and 120 ppm (PC2) sodium nitrite by modifying the duration of their plasma treatment (PTEW1 and PTEW2, respectively). A group without the addition of nitrites was also manufactured (NC). Each treatment (NC, PC1, PC2, PTEW1, PTEW2) was analyzed on days 1, 3, 5, and 7 of storage at 4 °C. The results showed that liver pâtés containing plasma-treated egg whites had a similar nitrite and nitrosyl hemochrome content compared to samples con...

Research paper thumbnail of Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage

Research paper thumbnail of Sage extracts obtained with cold plasma improves beef quality

Research paper thumbnail of The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

Foods

The objective of this study was to analyze the impact of partial replacement of beef tallow with ... more The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown a strong relationship between the fatty acid profile and the PAH content (especially of the heavy PAHs). The partial replacement of beef tallow with oils and milk fat (MF) contributed to a change in the fatty acid profile and a reduction in the hardness of the burgers. The highest PAH content was found in samples with canola oil (CO), which had the highest levels of monounsaturated fatty acids (MUFA), and in the control group (CON) without fat substitution, which had the highest levels of saturated fatty acids (SFA) and trans conformations. Substitution of animal fat with vegetable oils contributed to a change in the color of the burgers’ surface, as there was a statistically significant ...

Research paper thumbnail of Plasma-activated milk powder as a sodium nitrite alternative in pork sausages

Research paper thumbnail of Wpływ sposobu pakowania na zachowanie barwy mięsa i przetworów z mięsa wieprzowego

Research paper thumbnail of Wpływ sposobu żywienia świń oraz rodzaju materiału opakowaniowego na wybrane parametry jakościowe wędzonego boczku w czasie jego przechowywaniaEffect of pig diet composition and type of packaging material on the chosen quality parameters of smoked bacon as related to storage time

In this work, the effect of packaging materials [polypropylene (PP), polypropylene/ethylene vinyl... more In this work, the effect of packaging materials [polypropylene (PP), polypropylene/ethylene vinyl alcohol/polypropylene] on pH, color parameters, the intensity of the ongoing oxidative processes (TBA value) and instrumental texture indicators (hardness, shear force, elasticity) were investigated in bacon derived from two groups differ in the way of feeding (C – control group and E – group fed supplementation with rapeseed and linseed oils), both in the fresh condition and after storage at 4°C for up to 14 days. Smoked bacon stored in oxygen barrier packages (PP/EVOH/PP) showed lower TBA values and characterized by darker and more red color than that stored in packages more permeable to O2 (PP). Therefore multilayer barrier sheet materials such as PP/EVOH/PP could be utilized successfully to extend commercial quality of smoked bacon during its fourteen day of refrigerated storage compared to polypropylene materials. Additionally supplementation of animal diet with 2% rapeseed oil and...

Research paper thumbnail of Wpływ procesu dojrzewania i obróbki termicznej na kształtowanie jakości mięsa wołowego pozyskanego z systemu jakości

Research paper thumbnail of Możliwość wykorzystania nowoczesnych systemów pakowania w produkcji przetworów z mięsa wieprzowego

Research paper thumbnail of WITHDRAWN: The effect of gelatin-based edible coating enriched with sage and hemp oils on the quality of pork loin during refrigerated storage

Research paper thumbnail of Microwave vs. convection heating of bovineGluteus Mediusmuscle: impact on selected physical properties of final product and cooking yield

International Journal of Food Science & Technology, 2015

The aim of this study was to investigate the impact of two convection-microwave heating (M100 and... more The aim of this study was to investigate the impact of two convection-microwave heating (M100 and M30) on texture and colour properties, cooking yield and thermal shrinkage of bovine product (gluteus medius muscle) as compared with conventional roasting at constant temperature (P180 and P80) and roasting with DT program (D80 and D40). The product processed by the M100 method was characterised by high shear force (WBSF) and high compression force (TPA). The reduction of microwave intensity to 30% (roasting M30) could improve the tenderness of final product. In addition, microwave heating at the intensity of 30% shortened the roasting time, and the produced sample exhibited comparable process loss and heat shrinkage extent compared to those treated by the high-temperature conventional roasting method (P180). The study indicated that combining of convection and low-intensity microwave heating could be successfully used in catering business for beef roasting due to the shorter cooking time, reduced cooking loss and higher tenderness of meat.

Research paper thumbnail of Effect of pig diet composition and type of packaging material on the chosen quality parameters of smoked bacon as related to storage time

Aparatura Badawcza i Dydaktyczna, 2016

APARATURA BADAWCZA I DYDAKTYCZNA Effect of pig diet composition and type of packaging material on... more APARATURA BADAWCZA I DYDAKTYCZNA Effect of pig diet composition and type of packaging material on the chosen quality parameters of smoked bacon as related to storage time

Research paper thumbnail of Effect of Processing on Volatile Organic Compounds Formation of Meat—Review

Applied sciences, Jan 4, 2023

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Research paper thumbnail of Możliwość wykorzystania nowoczesnych systemów pakowania w produkcji przetworów z mięsa wieprzowego

Postępy Techniki Przetwórstwa Spożywczego, 2012

Research paper thumbnail of Wpływ sposobu pakowania na zachowanie barwy mięsa i przetworów z mięsa wieprzowego

Postępy Techniki Przetwórstwa Spożywczego, 2012

Research paper thumbnail of Modified atmosphere packaging for extending the shelf life of fresh <i>Agaricus bisporus</i>

Journal of Food Processing and Preservation, Nov 19, 2018

Agaricus bisporus contains a large number of bioactive compounds, including polysaccharides, anti... more Agaricus bisporus contains a large number of bioactive compounds, including polysaccharides, antioxidants, fiber, ergosterol, vitamin B1, B2 and C, folate, niacin and minerals (Mahajan, Rodrigues, Motel, & Leonhard, 2008). These mushrooms are one of the most perishable products and tend to lose quality right after harvest, causing difficulties in their distribution and marketing as fresh produce (Ares, Lareo, & Lema, 2007). High metabolic activity, respiration rate and dehydration bear responsibility for the quick decay of mushrooms (Wrona, Bentayeb, & Nerín, 2015). Owing to their thin and porous epidermal structure, the respiration rate of mushrooms is relatively high (200-500 mg kg −1 h −1 at 20°C ± 1°C) compared to other vegetables and fruits. Modified atmosphere packaging (MAP) is a technique used to extend the shelf life of fresh produce and has a preservative effect on the color, weight loss and firmness by slowing down respiration (Singh, Langowski, Wani, & Saengerlaub, 2010). One alternative to extend mushrooms' shelf life during postharvest storage is MAP and cold storage (Ares et al, 2007). Fresh mushrooms' shelf life is limited to 1-3 days at ambient temperature (ca. 22°C), and to 4-7 days at 4°C (Roy, Anantheswaran, & Beelman, 1995). The main processes responsible for mushrooms' quality loss are browning and texture changes. Browning occurs as a result of two distinct mechanisms of phenol oxidation: activation

Research paper thumbnail of Determination of polycyclic aromatic hydrocarbons using different extraction methods and HPLC-FLD detection in smoked and grilled meat products

Food Chemistry, Mar 1, 2022

Polycyclic aromatic hydrocarbons (PAHs) in meat products are formed, among others, as a by-produc... more Polycyclic aromatic hydrocarbons (PAHs) in meat products are formed, among others, as a by-product of thermal processing such as smoking or grilling. Due their highly toxic effects on the human organism, it is necessary to monitor PAH content in food products and develop appropriate analytical methods for their determination. The aim of this study was to compare PAH content in meat products subjected to smoking or grilling process. PAH content was determined using three different analytical methods, verified for efficiency using the external standard method. The results showed that smoking led to higher PAH contamination compared to grilling. Extraction by saponification and SPE method was the most effective for the detection and quantification of PAHs. The samples analyzed using this method showed the highest PAH content and recoveries. The results of the study showed a significant effect of the extraction method on the recovery levels and PAH content in meat.

Research paper thumbnail of Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite

Applied sciences, Mar 31, 2023

This article is an open access article distributed under the terms and conditions of the Creative... more This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY

Research paper thumbnail of Wpływ rodzaju opakowania na pH oraz barwę wybranych wyrobów mięsnych o podwyższonej wartości prozdrwotnejThe influence of packaging material on pH and colour stability during cold storage of different types of functional smoked pork loin, packaged in modified atmosphere

Aparatura Badawcza i Dydaktyczna, 2013

Research paper thumbnail of Effect of Processing on Volatile Organic Compounds Formation of Meat—Review

Applied Sciences

Meat is a rich source of different volatile compounds. The final flavor of meat products depends ... more Meat is a rich source of different volatile compounds. The final flavor of meat products depends on the raw material and processing parameters. Changes that occur in meat include pyrolysis of peptides and amino acids, degradation of sugar and ribonucleotides, Maillard’s and Strecker’s reactions, lipid oxidation, degradation of thiamine and fats, as well as microbial metabolism. A review of the volatile compounds’ formation was carried out and divided into non-thermal and thermal processes. Modern and advanced solutions such as ultrasounds, pulsed electric field, cold plasma, ozone use, etc., were described. The article also concerns the important issue of determining Volatile Organic Compounds (VOCs) markers generated during heat treatment.

Research paper thumbnail of Physicochemical Characteristics of Pork Liver Pâtés Containing Nonthermal Air Plasma-Treated Egg White as an Alternative Source of Nitrite

Applied Sciences

The use of nonthermal air plasma is rapidly becoming a novel technology as an alternative source ... more The use of nonthermal air plasma is rapidly becoming a novel technology as an alternative source of nitrites in the meat industry. As egg white is a versatile and cost-effective ingredient commonly used to improve the texture of meat products, the effect of its addition after plasma treatment (PTEW) on the yield, pH, residual nitrite, nitrosyl hemochrome, TBARS, color, texture parameters, and aroma profile of pork liver pâtés was studied. The nitrite ion content of plasma-activated egg whites was adjusted to the positive controls containing 60 ppm (PC1) and 120 ppm (PC2) sodium nitrite by modifying the duration of their plasma treatment (PTEW1 and PTEW2, respectively). A group without the addition of nitrites was also manufactured (NC). Each treatment (NC, PC1, PC2, PTEW1, PTEW2) was analyzed on days 1, 3, 5, and 7 of storage at 4 °C. The results showed that liver pâtés containing plasma-treated egg whites had a similar nitrite and nitrosyl hemochrome content compared to samples con...

Research paper thumbnail of Application of oleaster leaves (Elaeagnus angustifolia L.) essential oil and natural nanoparticle preservatives in frankfurter-type sausages: An assessment of quality attributes and stability during refrigerated storage

Research paper thumbnail of Sage extracts obtained with cold plasma improves beef quality

Research paper thumbnail of The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers

Foods

The objective of this study was to analyze the impact of partial replacement of beef tallow with ... more The objective of this study was to analyze the impact of partial replacement of beef tallow with sunflower, canola, linseed, olive oil and milk fat on physical properties, oxidation stability, fatty acid profile and PAHs (polycyclic aromatic hydrocarbons) content of beef burgers. Studies have shown a strong relationship between the fatty acid profile and the PAH content (especially of the heavy PAHs). The partial replacement of beef tallow with oils and milk fat (MF) contributed to a change in the fatty acid profile and a reduction in the hardness of the burgers. The highest PAH content was found in samples with canola oil (CO), which had the highest levels of monounsaturated fatty acids (MUFA), and in the control group (CON) without fat substitution, which had the highest levels of saturated fatty acids (SFA) and trans conformations. Substitution of animal fat with vegetable oils contributed to a change in the color of the burgers’ surface, as there was a statistically significant ...

Research paper thumbnail of Plasma-activated milk powder as a sodium nitrite alternative in pork sausages

Research paper thumbnail of Wpływ sposobu pakowania na zachowanie barwy mięsa i przetworów z mięsa wieprzowego

Research paper thumbnail of Wpływ sposobu żywienia świń oraz rodzaju materiału opakowaniowego na wybrane parametry jakościowe wędzonego boczku w czasie jego przechowywaniaEffect of pig diet composition and type of packaging material on the chosen quality parameters of smoked bacon as related to storage time

In this work, the effect of packaging materials [polypropylene (PP), polypropylene/ethylene vinyl... more In this work, the effect of packaging materials [polypropylene (PP), polypropylene/ethylene vinyl alcohol/polypropylene] on pH, color parameters, the intensity of the ongoing oxidative processes (TBA value) and instrumental texture indicators (hardness, shear force, elasticity) were investigated in bacon derived from two groups differ in the way of feeding (C – control group and E – group fed supplementation with rapeseed and linseed oils), both in the fresh condition and after storage at 4°C for up to 14 days. Smoked bacon stored in oxygen barrier packages (PP/EVOH/PP) showed lower TBA values and characterized by darker and more red color than that stored in packages more permeable to O2 (PP). Therefore multilayer barrier sheet materials such as PP/EVOH/PP could be utilized successfully to extend commercial quality of smoked bacon during its fourteen day of refrigerated storage compared to polypropylene materials. Additionally supplementation of animal diet with 2% rapeseed oil and...

Research paper thumbnail of Wpływ procesu dojrzewania i obróbki termicznej na kształtowanie jakości mięsa wołowego pozyskanego z systemu jakości

Research paper thumbnail of Możliwość wykorzystania nowoczesnych systemów pakowania w produkcji przetworów z mięsa wieprzowego

Research paper thumbnail of WITHDRAWN: The effect of gelatin-based edible coating enriched with sage and hemp oils on the quality of pork loin during refrigerated storage

Research paper thumbnail of Microwave vs. convection heating of bovineGluteus Mediusmuscle: impact on selected physical properties of final product and cooking yield

International Journal of Food Science & Technology, 2015

The aim of this study was to investigate the impact of two convection-microwave heating (M100 and... more The aim of this study was to investigate the impact of two convection-microwave heating (M100 and M30) on texture and colour properties, cooking yield and thermal shrinkage of bovine product (gluteus medius muscle) as compared with conventional roasting at constant temperature (P180 and P80) and roasting with DT program (D80 and D40). The product processed by the M100 method was characterised by high shear force (WBSF) and high compression force (TPA). The reduction of microwave intensity to 30% (roasting M30) could improve the tenderness of final product. In addition, microwave heating at the intensity of 30% shortened the roasting time, and the produced sample exhibited comparable process loss and heat shrinkage extent compared to those treated by the high-temperature conventional roasting method (P180). The study indicated that combining of convection and low-intensity microwave heating could be successfully used in catering business for beef roasting due to the shorter cooking time, reduced cooking loss and higher tenderness of meat.