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The objective of the study was to determine the effect of enrichment of restructured beef steaks with various types of nuts and oilseeds on their quality. According to our results, the addition of nuts and oilseeds affected the quality of the various features of the products. Among the studied nuts and oilseeds, flaxseeds showed the most adverse effect on the quality of the product. It caused, i.a.: significant (P

The aim of this study was to determine the antioxidant activity and apply the Nigella sativa seed extracts in chicken meatballs, to assess their ability to reduce the lipid oxidation. Water (WE) and ethanolic (EE) extracts were analyzed for total phenolic content (TPC), DPPH (2,2-diphenyl-1-picrylhydrazyl), and identification and quantification of polyphenols. Three treatments of chicken meatballs were prepared (MBC – control, MBWE – with addition of water extract, MBEE – with addition of ethanolic extract). WE and EE were used in the amount of 1.2 g/100 g of total amount of meat batter. Samples were vacuum packed and tested for color parameters, TBARS and oxidation induction time after 1, 7, and 14 days of refrigerated storage. The EE was characterized by significantly higher (p ≤ 0.05) phenolic content (35.72 mg GAE/gdm) and higher DPPH radical scavenging activity (28.68 μmol Trolox/gdm) than that of WE. Oxidative changes had slower course in MBEE than that of MBWE, which was indicated by lower TBARS values and the longest fats induction time. The more efficient restriction of lipid oxidation was associated with the higher content of polyphenol compounds in EE. Addition of extracts did not affect the color difference of meatballs.

The aim of the study was to determine the possibility of using high hydrostatic pressure (HHP) for induction of inulin gels and to compare properties of the obtained gels with gels induced traditionally by thermal or shear force treatment. HHP (500 MPa) induced inulin gelation regardless of the time treatment (5–20 min) and inulin concertation (20–25 g/100 g). Obtained by HHP gels differ from traditional gels, had different microstructure and distribution of primary particles. In consequences HHP gels, comparing with thermally and mechanically induced ones, were less firm and spreadable and were characterized by a higher yield stress and lower L* colour parameter. Those properties may allow using inulin gels for creating new, innovative products, than those made with traditionally induced inulin gels. It was also found that exposure time to HHP was not deteriorating physical properties of inulin gels, what gives opportunity to preserved product with inulin gels by HHP.