Technological Progress in Food Processing

A sustainable approach to new generation food thickeners: apple fibre in meat and vegetable burgers

Agata Adamska — 2023-12-31

At the 8th Environment Action Programme, the EU agreed on an environmental policy up to
2030 with a zero-emission ambition. The food production sector is credited with a significant impact on
environmental pollution: e.g. agriculture accounts for 70% of global freshwater use. Therefore, it is extremely
important to promote technological solutions that reduce the negative impact of food production to an absolute
minimum. A perfect example of a sustainable approach is a patented method that uses extrusion to produce
functional food fibres that act as food thickeners. The possibilities of using the apple fibre preparation (Lutkala
Multifunctional) are wide. The aim of this study was to assess the impact of apple fibre preparation on selected
physical properties of beef, pork, and vegetable pea protein burgers. The following methods were used:
the gravimetric method to calculate weight loss and shape stability during heat treatment, texture profiling
according to Texturometer TA.XT2, and colour measurement. The use of Lutkala in meat and vegetable
burgers gives a number of benefits: technological (reduced water loss during thermal processing), organoleptic
(obtaining a more delicate consistency), health (increased fibre content and reduced calories), and also gives
the advantage of a clean label product and has a positive impact on the environment. The addition of apple
fibre preparation reduced the hardness of beef burgers, making them more tender, while the plant-based
substitute had the lowest cohesiveness, springiness, and chewiness. The inclusion of apple fibre preparation
in the formulation composition of burgers significantly differentiated the surface colour parameters of the
products. Based on the results obtained, it has been determined that the inclusion of Lutkala Multifunctional
in the burger mixture, as per the prescribed recipe composition, should not surpass a maximum limit of 1.5%.
The use of apple fibre preparation in burgers is an excellent example of the benefits of using next-generation
sustainable hydrocolloids in the food industry.

The role of hand peeling and plant ingredients in controlling microbial contamination during refrigerated storage of Litopenaeus vannamei

Anita Kukułowicz — 2023-12-31

Fresh shrimp are highly perishable, so in addition to chemical and physical methods, natural
preservation methods are also applied to prolong their shelf life. A trial was carried out to assess the efficacy
of hand peeling and the addition of garlic (Allium sativum) and chilli pepper (Capsicum annum) as natural
conserving agents in the control of microbiological contamination in Litopenaeus vannamei shrimp during
cold storage. The highest level of Staphylococcus aureus was found after 5 days of storage in unpeeled shrimps
without additives (3.32 log cfu·g–1 = colony forming units per gram). There was a statistically significant effect
(p < 0.05) of all the factors tested, that is, the day of testing, the preparation method and the additive used on
the average number of S. aureus in shrimp. The average number of Vibrio parahaemolyticus in the garliconly
and garlic and chilli samples was very similar, at 2.30 and 2.38 log cfu·g–1, respectively. The highest
average number of psychrotrophs was recorded in samples with garlic and chilli: 4.41–5.65 log cfu·g–1,
5 days after purchase. The addition of plant additives used in this work inhibits the fungi in peeled shrimp.
The composition of the ingredients used does not provide complete protection against spoilage, but to a greater
extent, it improves the shelf life of the hand-peeled shrimp.

Polish Consumers’ Perception of Plant-Based Alternatives

Marta Sajdakowska — 2023-12-31

The study aimed to diagnose to what extent consumers know and consume plant-based alternatives
and how they perceive them. The study was carried out on a nationwide sample of adult Poles (N = 1003)
between June and September 2023. The CAWI method was used to collect data (Computer Assisted Web
Interview). The results of our research indicate that the main association for meat alternatives was “soy
products”, while for milk alternatives, it was “plant-based drinks”. At the same time, the analysis of the results
of our research has shown that meat and milk alternatives belong to a group of products that can be considered
rather unrecognizable by Polish consumers and have less positive associations. Among the recommendations
for producers and processors of this category of food, it is worth pointing out that – along with the growing
offer of alternatives – multi-channel communication with consumers should be used. This communication
should be addressed in two ways: (1) to all consumers to interest them in this category of products and (2) to
potential customers who know or are intentionally looking for meat and milk alternatives.

Analysis of factors influencing initiation and continuation of breastfeeding in a group of Polish mothers

Joanna Sadowska — 2023-12-31

Recommendations for healthy infant nutrition emphasise exclusive breastfeeding during the first
6 months of an infant’s life. The report “Breastfeeding in Poland” showed that 98% of newborns were fed with
their mother’s milk in the first days of life. Unfortunately, later on, the percentage decreased significantly to as
low as 46% in the 6th week of the infant’s life.
The study was aimed at identifying factors which favoured the commencement and continuation of
breastfeeding in a selected group of women. The survey was conducted in 2017–2022. The data were acquired
during face-to-face interviews and by sharing a relevant questionnaire on social media. Complete data sets
were obtained from 754 women with children aged 0.5–3 years. The study found 98% of the women to have
made an attempt to breastfeed their babies. The factors conducive to breastfeeding were: the mother’s age
of >19 years, having older children, and natural childbirth at term. On the other hand, the factors conducive
to the continuation of breastfeeding in the sixth month of a child’s life were: the mother’s age of >26 years,
a good financial situation, the mother’s poorer education, having older children, natural childbirth at term,
breastfeeding starting no later than the first day after birth, and lactation guidance. In the study group, lactation
counselling resulted in breastfeeding being continued throughout the first six months of a child’s life. The
counselling should especially target women who are younger (<26 years), better educated, experiencing a poor
financial situation, giving birth to their first child, and delivering prematurely by caesarean section.

Consumption of selected foods by adolescents in Gdynia as determinants of health behaviour: a pilot study

Anna Mikulec — 2023-12-31

The aim of the study was to assess the dietary habits of adolescents aged 15–18 years, including the
frequency of consumption of products that are an important source of dietary fibre, saturated fatty acids and
products containing nutrients recommended for the prevention of depression, as well as the self-assessment
of the study group regarding the frequency of symptoms characteristic of depression, including depression
and/or irritability and the ability to concentrate. Purposive group selection was used. The empirical study was
conducted in 2022 in a group of adolescents (n = 242) attending secondary schools in Gdynia. Three aspects of
dietary behaviour were assessed using the food frequency questionnaire method: 1. Consumption of products
that are important sources of dietary fibre; 2. Consumption of products high in saturated fats or important
sources of dietary fat; 3. Consumption of selected foods containing nutrients recommended for the prevention
of depression. The study results presented are limited by the small sample size and scope of the study. However,
the analysis of the consumption of selected food groups by the respondents showed that gender, BMI, and
dietary habits have an impact on the type of selected foods consumed by adolescents and, therefore, on the
satisfaction of individual nutrient requirements and the occurrence of symptoms characteristic of depression:
depression and/or irritability. It is useful and legitimate to carry out research on the nutritional behaviour of
adolescents, since there is an established need to take action in the field of health and to pay more attention to
the mental and physical state of adolescents and their parents (families).