The aim of this study was to evaluate the effect of the temperature and time of sous vide cooking on the quality of chicken breast fillets. Meat was thermally processed at six different combinations of temperature and time: 55℃ (260 min and 320 min), 58℃ (140 and 200 min) and 61℃ (90 and 150 min). Thermally processed chicken breasts were analysed for cooking loss, proximate composition, colour parameters, pH, texture parameters and sensory quality. Heat processing at a temperature of 58℃/200 min produced meat with the most desirable sensory quality. These fillets were characterized by the lowest moisture content, high protein content, lowest concentration of malondialdehyde, low shear force value, lowest hardness and chewiness, and the highest scores for tenderness and overall acceptance in sensory evaluation.

Pork loin slices were sous vide cooked at 60 °C and 65 °C for 2 h, 3 h and 4 h, and at 70 °C and 75 °C for 1 h, 1.5 h and 2 h. The cooking loss of the meat samples significantly increased with the temperature and time of heat treatment, but no correlation between cooking loss and moisture content in the samples was noted. All samples showed similar pH and water activity values. Regarding colour parameters, only yellowness showed significant differences between the samples and was affected by the temperature and time of cooking. Texture profile analysis revealed the lowest hardness of the samples cooked at 60 °C. Sensory analysis showed that cooking at 60 or 65 °C for 4 h ensured the most acceptable sensory features of the investigated samples, and tenderness and juiciness influenced the overall acceptability in the highest degree. All samples were microbiologically safe for consumption.

SUMMARY Aim:The aim of this observational study was to investigate the intake of dietary fibre and its sources among Polish adolescents according to prevalence of overweight after adjustment for age and gender.Method: The study sample consisted of 1,565 students, including 48% boys and 52% girls aged 13-18 with normal weight, overweight and obesity. Dietary information was reported using the Block Screening Questionnaire for Fruit/Vegetable/Fibre Intake. The nutritional status was assessed on the basis of body mass and height measurements. The statistical analysis used one-factor logistic regression, multiple linear regression, trend estimation and a comparison of mean values.Results: Adolescents consuming white bread and rolls with a frequency ≥ 4 times/week had OR = 0.74 (95% CI 0.56-0.97) for overweight and obesity compared to adolescents with less frequent consumption. For other fibre sources and overall dietary fibre no significant differences were noted in consumption frequency between adolescents with normal weight and overweight/obesity. Overall, boys were more often overweight and obese than girls. Girls had a higher intake of dietary fibre, fruit, fresh vegetables, dark bread and rolls, and lower intake of potatoes, beans and white bread and rolls than boys. Older age was associated with a decrease in the consumption of fruit juices, fruit, potatoes, white bread and rolls, and dietary fibre in girls and a decrease in fruit and fresh vegetable consumption in boys.Conclusion: The intake of dietary fibre was not associated with the prevalence of overweight. As to the fibre sources, only a higher consumption of white bread and rolls decreased the chance of the occurrence of adolescent overweight. The consumption of dietary fibre and its sources was related to the age and gender of adolescents.

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