Lipșa Florin Daniel

Effect of Grape Skin Powder Addition on Chemical, Nutritional and Technological Properties of Cheese

Roxana Nicoleta Rațu, Marius Giorgi Usturoi, Răzvan Mihail Radu-Rusu, Ionuț Dumitru Veleșcu, Florin Daniel Lipșa, Vlad Nicolae Arsenoaia, Alina Narcisa Postolache, Ioana Cristina Crivei, Petru Marian Cârlescu

ABSTRACT. Large amounts of chemicals with useful properties can be found in by-products of the processing of grapes. Consumer interest in functional foods has increased recently, with dairy products dominating this market. Constituents from grape-based by-products that are naturally occurring in grapes have the potential to enhance the functional qualities of dairy products and lessen environmental damage. As a result, the goal of this research is to provide crucial information on the use of grape skin powder as a helpful ingredient in the manufacture of cheese. In this study, grape skin powder (GSP) was added to cheese to increase its bioactive compounds content and antioxidant activity. Total phenolic content (TPC) was significantly greater in the enriched cheese (5.483±0.443 mg C3G/100 g DW). Adding 2% grape skin powder to the cheese formulation gave an increase of 0.295 mg CE/g DW of TFC and 2.046 mg GAE/g DW of TPC. The GSP-supplemented cheese also showed greater antioxidant activity than the control. This study demonstrates that grape by-products can effectively transfer beneficial compounds to cheese.

Keywords: food; functional; grapes by-products; quality.

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Quantitative Genetic Analysis of Phenolic Acids in Oilseed Rape Meal

Florin-Daniel Lipșa, Rod Snowdon, Benjamin Wittkop, Wolfgang Friedt

ABSTRACT. Rapeseed meal, a by-product of oilseed extraction related to the agri-food and biofuel industries due to its favourable composition of essential amino acids, is currently utilised for animal feed. In this study, 166 doubled haploid (DH) rapeseed lines from the segregating Brassica napus doubled haploid population YE2-DH were genetically and chemically analysed for phenolic acids. The relationship between seed colour and phenolic acid fractions in B. napus was investigated using these analyses to improve the quality of rapeseed meal. High-performance liquid chromatography assays were used to estimate phenolic acid content, and the outcomes were used to identify quantitative trait loci (QTL). Nine quantitative feature loci for three distinct phenolic acid compounds were mapped to seven linkage groups. A minor QTL for sinapine was located on linkage group C05 in the same interval as the QTL for seed colour. On chromosome A09, two loci for phenolic acids colocalised with the main QTL for seed colour. Closely linked molecular markers for the target traits (seed colour, phenolic acids) identified during this study could be useful tools for breeding new oilseed rape cultivars with lower levels of antinutritive compounds.

Keywords: Brassica napus; phenolic acids; meal quality; QTL mapping.

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Sensory Characterisation of Emulsified Sausages Incorporating Celery Powder and Obtained With Different Technological Parameters

Paul Corneliu Boișteanu, Diana Remina Manoliu, Florin Daniel Lipşa, Mihai Cătălin Ciobotaru, Gabriela Frunză, Marius Mihai Ciobanu

ABSTRACT. This study aimed to evaluate and sensorily describe membrane-emulsified poultry and pork meat products (frankfurter sausages) manufactured in the USV Iași Meat Processing Workshop, products to which celery powder was added. Six technology sheets were developed to obtain six batches of products (three chicken and three pork): C1 (66% chicken breast, 17% pork backfat, 1.8% celery powder) and P1 (66% pork, 17% pork backfat, 1.8% celery powder), C2 (56% chicken breast, 24% pork backfat, 3.5% celery powder) and P2 (56% pork, 24% pork backfat, 3.5% celery powder) and C3 (48% chicken breast, 31% pork backfat, 4.5% celery powder) and P3 (48% pork, 31% pork backfat, 4.5% celery powder). The samples were evaluated in terms of instrumental colour and sensory evaluation (acceptability test and CATA – check-all-that-apply). The results showed significant differences (p < 0.05) between the samples regarding the instrumental colour, chicken meat frankfurter sausages having significantly higher lightness values (L*) compared to pork frankfurter sausages, and in terms of the proportion of raw materials: the lightness increased significantly in direct proportion to the percentage of fat added. According to the CATA analysis, the evaluators associated a pink colour and meaty flavour with batch 1 products and attributes such as uniformity of colour, characteristic flavour, the right amount of seasoning and smooth texture were identified in all six batches of products. However, the batches with the highest scores on the hedonic scale, considered acceptable by the evaluators, were C1, P1 and C2. Keywords: sensory evaluation; frankfurter sausages; colour; celery powder.

* Abstract published in Conference Programme dedicated to LIFE SCIENCES TODAY FOR TOMORROW

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