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Physical and biochemical characteristics of Japanese quail (Coturnix japonica) eggs based on shell color
Abstract Ten percent of the world’s total edible eggs come from Japanese quail. The popularity of quail eggs is attributed to their high yolk content and hypoallergenic properties. This study aimed to analyze the physical characteristics and selected biochemical parameters of Japanese quail eggs based on shell color (dotted - D group, spotted - S group, and hazy - H group). The heaviest and most elongated eggs were found in the group H. The yolk index was significantly higher in dotted eggs, which also exhibited the highest lysozyme content and activity. The thickest shell (p≤0.05) with the lowest elasticity was observed in hazy eggs. However, no differences were found between eggshell colors concerning their breaking strength. The highest Ca content in the shell was found in the spotted group (S), while hazy eggs exhibited the lowest (p≤0.05) Ca and Mg content, despite having the thickest shells. Hazy eggs were also characterized by the highest crude protein content and the smallest proportion of crude fat and ash. The dotted eggs had the highest (p≤0.05) proportions of C16:1 and C18:2 fatty acids and a higher PUFA content (p≤0.05). Nutritionally, the dotted eggs performed best in terms of fatty acid profile and were also characterized by higher Mg, Ca, Cu, Mn, K, and Na content compared to the other groups. In summary, dotted eggs may be more appealing to consumers due to their advantageous physical and biochemical characteristics.
Ocena aktywności bioaktywnych peptydów powstających z mleka koziego na drodze fermentacji prowadzonej przez mikroflorę ziarna kefirowego
Utilizing the IFS Standard for the Implementation of Sustainable Development Practices in Juice Production
The aim of this study was to identify the most common threats and non-compliances occurring during the production of unpasteurized fruit juices in relation to the requirements of the IFS standard. Additionally, this study aimed to demonstrate how the IFS standard supports the introduction of sustainable practices in the production of fruit juices. The research material was data from internal audits conducted in three plants producing unpasteurized fruit juices and final product microbial assessment and swabs from the production environment taken from the three plants. These plants are located in western Poland. Based on the assessment carried out, it was found that most non-compliances were identified in the areas covered by prerequisite programs, but the final product and production environment met product and production safety requirements. It was also stated that the corrective actions proposed and approved by the auditors correct the existing non-compliance without the aspect of continuous improvement. The research and audits carried out as part of this work allowed us to conclude that international standards, such as the IFS, are an excellent tool for introducing the principles of a sustainable approach to production plants.
The Evaluation of Activity of Selected Lactic Acid Bacteria for Bioconversion of Milk and Whey from Goat Milk to Release Biomolecules with Antibacterial Activity
The aim of the study was to assess the antibacterial features of functional macromolecules released during the fermentation of goat milk and whey from goat milk by selected lactic acid bacteria strains that are components of kefir grain microflora. Two milk sources were used: goat milk and whey from goat milk. The lactic acid bacteria (LAB) and indicator microorganisms used were Lactobacillus plantarum PCM 1386, Lactobacillus fermentum PCM 491, Lactobacillus rhamnosus PCM 2677, Lactobacillus acidophilus PCM 2499, Escherichia coli PCM 2793, Salmonella enteritidis PCM 2548, Micrococcus luteus PCM 525, and Proteus mirabilis PCM 1361. The metabolic activity of LAB was described by the Gompertz model, and the parameters proposed for this experiment were the maximum rate of change of electrical impedance and potential biodegradability. Antibacterial activity was examined using the culture method in a liquid medium, determination of the reduction in indicator microorganisms, and optical density changes. Results show that the selective LAB produced certain active biomolecules with antibacterial activity from whey, a by-product that is sometimes troublesome for goat milk processors to manage. Lactobacillus acidophilus is a microorganism that is characterized by the highest metabolic activity in goat milk and whey from goat milk. It has the possibility to produce macromolecules with antibacterial activity.