The effect of various concentrations of salt (0%, 0.7%, 1.5% and 3.6% of sodium chloride) on enzymatic activity of C. famata, C. lipolytica, C. colliculosa, C. holmi and C. albicans isolated from the Szczecin Lagoon was tested. The activity revealed low enzymatic activity of Candida isolated deceasing with the rise in concentration of NaCl in the medium. C. colliculosa expressed the lowest hydrolytic activity regardless of the salt concentration in the medium. The highest enzymatic activity at 0% of NaCl was demonstrated by C. lipolytica (15.16 nmol) and C. albicans (14.79 nmol).

Capacities of binding magnesium ions by the Saccharomyces cerevisiae bakery yeast during cultivation in stationary conditions on the YPD (control) and YPD (experimental) media enriched in 0.25., 0.5 and 1.25 g Mg2+/dm3 from two salts: MgSO4 x 7H2O or MgCl2 x 6H2O were the subject of the study. The salts were added to the experimental media at the beginning of the cultivation or at the end of the logarithmic phase of yeast growth. Magnesium content was evaluated with ASA method in the centrifuged yeast biomass that had and had not been washed with deionized water. Magnesium content in the yeast cultivated in the experimental media was significantly higher than in the yeast cultivated in the control medium. It was stated that increased concentration of magnesium ions (from all sources used)in the experimental media caused higher amount of magnesium content in non-washed biomass cell although the differences were not always significant. The addition of magnesium ions at the end of logarithmic phase of growth did not influence the magnesium contents in cell biomass after 24 and 48 hours of cultivation in comparison with the media enriched at the beginning of cultivation (Tab. 1 and 2, Tab. 3 and 4.). The major part of magnesium was loosely bound with yeast cells what was proved by comparison of magnesium content in yeast biomass that had and had not been washed with deionized water. The type of magnesium salts as well as their concentration did not have a significant influence on the yeast cell biomass yield (Tab. 5 and 6).

The aim of the present work was the comparison of total and protein nitrogen, nitrates, nitrites and dry matter in fresh and frozen Brussels sprouts. Contents of dry matter and total nitrogen decreased, and nitrates increased with increasing diameter of fresh buds while content of protein nitrogen was unchanged. After blanching the level of dry matter, total nitrogen and nitrates decreased while protein nitrogen increased. Freezing of Brussels sprouts had no effect on the analysed components but after six-month storage significant decrease of nitrates was found. There were no nitrites in the raw material and in the frozen products.

This work presents method of production and stabilization of chokeberry dye. During juice production skullcap roots 20, 30 and 40 g·kg-1 were added to chokeberry pulps. This supplementation has made possible to obtain dye with 1,3-1,5 times higher anthocyanin content. The optimum of skullcap roots dose was 20 g to 1 kg of chokeberry pulp. Skullcap flavones affected better beverage colour protection during sample storage.

It was found that drip out observed during the production processing and storage of “lunch-meat” sausages can be blocked by the addition of “Vitacel” preparation (1,5%). This addition prevents also the deterioration of consumer quality during the storage of these sausages. The strongest influence was observed while estimating the consistency and juiciness.

The research was carried out to verify the contamination of meat and meat products after ultrasonication. The ultrasound device working at 25 kHz was used. The raw meat treated (massaged) with ultrasound before and after brine injection was put to microbiological tests. The analyses of the results proved the significant influence of ultrasound processing on microbial contamination of meat. The aerobic bacteria and lactic acid bacteria showed significant sensitivity to ultrasound treatment. No essential effects of ultrasound processing of raw material on micro-flora growth in meat and cooked ham during cool storage were found. The mechanical influence during wave passing through the meat could explain the microbial contamination reducing in the ultrasound field.

The slaughter value of 10 beavers (7-19 years old and 15.5-20.8 kg of weight) was estimated. It was found that the slaughter yield is equal to 54.5%. The beaver carcass has 73% of meat, 20% of bones and 7% of fat. This meat has a high content of proteins typical for wild animals. The intramuscular-fat contains a high level of polyunsaturated fatty acids (16.15%). It was also found that this meat contains a high concentration of minerals and particularly hem iron.

The tissue composition and chemical composition of most important elements (thigh, rump, tail) of slaughtered beavers was checked and analyzed as the function of their weight and sex. The highest amount of meat was found in a thigh. The beavers’ meat contains approximately 20.5-22.1% of protein and 3.7-7.2% of fat. There was found no correlation between the weight and sex of slaughtered animals and the chemical composition of obtained meat. This meat is characterized by low content of collagen.

The use of near-infrared reflectance spectrometry method for fast determination of water content in cheeses is the main aid of the presented work. Experiments were carried out for 25 samples of cottage cheeses and 15 samples of hard ripened cheese. The obtained results proved the high statistical correlation between values of spectrum reflectance and the content of water in the checked samples. The precision of both methods is practically the same but the NIR method is much faster. It gives a chance for use of the NIR method as the real process control method (on-line method).

The study presents characteristics of selected physical properties of oat grain subjected to varying hydrothermal treatment (water, 2% solution of NaCl or 2% solution of gelatin; temperature: 60, 70, 80 or 100°C; time period: 30, 60, 90 or 120 min). The water binding capacity and resistance of oat grain to mechanical stress was studied. Hydrothermal treatment of oat grain causes changes in the physico-chemical properties depending on its parameters (type of solution, duration of the process, processing temperature). It was found that all the above mentioned parameters modify the mechanical resistance of grain. A positive correlation between the treatment temperature as well as hydration (0.70), and also the duration of the hydrothermal treatment (90.34) and grain hydration, was observed. Negative correlation coefficients were found between deformation forces and temperature (–0.42), treatment duration time (–0.37) and grain hydration (–0.65). A non-linear estimation of the relation between deformation forces and hydration and regression analysis, taking into consideration the parameters of hydrothermal treatment, was carried out and high determination coefficients (maximum 0.9) were obtained.

On the basis of theoretical considerations on the individual losses of a three-phase electric motor and a working machine driven by this motor, mathematical models were formulated to determine the consumption of effective energy in the technological process. The advantage of this method is that it is not necessary to have special shutdowns of the motor – working machine unit to connect the measuring aparatus to the motor. This paper presents an example of the application of this method to determine the coefficients of unit consumption of effective energy in the process of crushing wheat grain.

Questionnaire aimed at estimating factors influencing consumer table spreads, kitchen fats and oils purchase decisions, including their usage in household was executed. Due to consumers opinion, the price of all kinds of edible fats and next their freshness were the major factors. Consumers were selecting fats for dishes usually in compliance with nutritive recommendations.