The content of protein, moisture content and essential amino acids in conventional and genetically modified soybean grain and selected soybean products (soybean pâté, soybean drink, soybean dessert, tofu) was analyzed in this paper. The following comparative analysis of these products has not yet been carried out. No differences were observed in the amino acid profiles of soybeans and soybean products. The presence of essential amino acids was confirmed except for tryptophan. Its absence, however, may be due not to its absence in the raw material, but to its decomposition as a result of the acid hydrolysis of the sample occurring during its preparation for amino acid determination. Regardless of the type of soybean grain, the content of protein, moisture content and essential amino acids was similar (statistically insignificant difference). Thus, the type of raw material did not determine these parameters. There was a significant imbalance in the quantitative composition of essential amino acids in individual soybean products. Only statistically significant variation was found in genetically modified and conventional soybean pâté. Moreover, in each soy product their amount was lower irrespective of the raw material from which they were manufactured. Therefore, the authors indicate the necessity of enriching soybean products with complete protein to increase their nutritional value.

The work aimed to assess the quality of crackers and sponge, vanilla and butter biscuits stored for 28 days in an original packaging, plastic box (Polypropylene 0.2 mm), food film (HDPE 10 mm) and paper bag. Sensory tests did not prove influence of packaging on the product quality. The authors observed: water desorption for sponge biscuits (ca. 5%), water absorption of 0.06%–1.84% for other biscuits, hardness increase of 20% ÷ 40% for sponge biscuits, hardness decrease by 10% ÷ 23% for vanilla biscuits, hardness increase for crackers in original packaging (+46%) and paper bag (+20%), hardness decrease for samples in food film (‐ 8%) and plastic box (−26%), hardness change for butter biscuits (from +9% to −15%). Complex assessment proved that HDPE film and PP box most effectively protected the product against the environmental influence. Lengthening the biscuit lifetime requires introduction of innovations regarding the manufacturing technology and packaging design/structure. Presented tests indicate both the advantages and disadvantages of typical packaging, seen from the consumer perspective. It must be remembered that “manufacturer”—“consumer requirements” relation is one of the most important stages of product assessment and development. The authors believe that the obtained results are useful for packaging producers that are new on the market, but also for those which are experienced.

Sausages and hams are perceived as important components of culinary heritage for many regions all over the world. Consumers believe that traditional foods are characterized by unique sensory properties and high quality. However, the fats found in all pork meat products are generally not associated with favorable dietary patterns. The aim of this study was to verify the possible differences regarding the composition of fatty acids between traditional Polish pork hams and wiejska sausages, and their conventional equivalents. For this purpose, the fat content and fatty acid profiles were determined. The research material consisted of 2 varieties of traditional hams and 5 varieties of sausages, as well as 4 varieties of both conventional hams and sausages. The results of this study demonstrated that traditional hams contained significantly higher percentage of C 20:3 (cis-11,14,17) acid than their conventional equivalents. Traditional sausages were characterized by lower shares of C 18:2 (cis-9,12) and Polyunsaturated Fatty Acids (PUFA), whereas higher content of C 18:1 (cis-9), C 18:3 (cis-9,12,15), C 20:0 and Monounsaturated Fatty Acids (MUFA). This resulted in significantly higher amounts of n-3 and lower of n-6 acids than in conventional sausages. All of the tested meat products were also characterized by an unfavorable n-6/n-3 ratio.

The objective of this work was to compare the physical stability and physicochemical properties of emulsions, containing enzymatically modified fatty base and homogenized mechanically or by ultrasounds. In the study, lipase‐catalyzed interesterification of mutton tallow and hemp seed oil, in a ratio of 3:1, 3:3, and 1:3 w/w, was performed in order to produce fatty bases of the emulsions. Reaction conditions were selected to obtain increased amount of the by‐products (MAG and DAG), which were applied as the only emulsifiers in dispersion systems. The higher ratio of animal fat in the interesterified fatty basis of an emulsion had an impact on the greater stability of these systems. The correlation between thickening agent concentration in the prepared emulsions and stability was not observed. Smaller particle size was found in emulsions manufactured by ultrasonic homogenization, although it did not contribute to greater long‐term stability of these emulsions. It was concluded that emulsions containing enzymatically modified fats and homogenized mechanically revealed greater physical stability than their counterparts homogenized with ultrasounds.

The objective of the research study was to analyse the knowledge the farmers in the Opole province in Poland have on genetically modified crops and to evaluate their approaches to this issue. The vast majority of the farmers surveyed know the “genetically modified organism” term (92%) and the meaning of the ‘GMO’ acronym, although the knowledge of the younger farmers with secondary and tertiary education was at a higher level. Most often, the farmers acquire their knowledge from media and, less often, from trade journals. Even so, the majority of the surveyed (more than 70%) find their knowledge to be insufficient. The majority of the farmers polled (73,9% men i 57,1% women) are not open to such types of crops and food. Of the farmers surveyed, only a small percentage (9,2% men) admits to growing GM crops and a higher percentage (28,7% men and 20,8% women) admits to feed animals with GM fodders. Almost 1/3 of the survey participants think that the cultivation of GM crops does not confer any benefits while the rest of the surveyed point out to such advantages as, inter alia, higher yields and reducing the amounts of plant health products used. The same percentage of the polled thinks that GM crops do not pose any risk to the environment. The majority of the farmers surveyed (more than 80%) are open to training and courses in order to expand their knowledge of genetic engineering.