Małgorzata Sobczak
West Pomeranian University of Technology
38 Papers
56 Citations
Małgorzata Sobczak is an academic researcher from West Pomeranian University of Technology. The author has contributed to research in topics: Biology & Common carp. The author has an hindex of 7, co-authored 32 publications.
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Papers
Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle.
TL;DR: It was found that wild boar meat with its higher percentage of red fibres, higher CSA, thicker connective tissue as compared with deer meat, was harder, more springy and stringy, while deer L muscle, were more susceptible to tenderization.
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Carcass characteristics, chemical composition, physicochemical properties, texture, and microstructure of meat from spent Pekin ducks.
Dariusz Kokoszyński,Henrieta Arpášová,Cyril Hrnčár,Joanna Żochowska-Kujawska,Marek Kotowicz,Małgorzata Sobczak +5 more
TL;DR: The aim of the study was to compare P33, P8, and LsA (Danish Pekin) ducks after 2 reproductive seasons for carcass composition and some meat quality traits.
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Effects of Carcass Weight and Muscle on Texture, Structure, Rheological Properties and Myofibre Characteristics of Roe Deer
TL;DR: Of the muscles tested, the highest hardness, chewiness, sum of viscous and elastic moduli and the lower tenderness were found in BF which, at the same time, showed the highest fibre cross sectional area and the thickest perimysium.
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Enriched feeds with iodine and selenium from natural and sustainable sources to modulate farmed gilthead seabream (Sparus aurata) and common carp (Cyprinus carpio) fillets elemental nutritional value.
Vera Barbosa,Ana Luísa Maulvault,Patrícia Anacleto,Marta Santos,Mónica Mai,Helena Oliveira,Inês Delgado,Inês Coelho,Marisa Barata,Ravi Araújo‐Luna,Laura Ribeiro,Piotr Eljasik,Małgorzata Sobczak,Jacek Sadowski,Agnieszka Tórz,Remigiusz Panicz,Jorge Dias,Pedro Pousão-Ferreira,Maria Luísa Carvalho,Marta Martins,António Marques +20 more
TL;DR: The strategy of developing eco-innovative biofortified farmed fish using sustainable, natural, safe and high-quality ingredients in feeds, to enable consumers to overcome nutritional deficiencies without significantly increased feed costs, is supported.
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