@article{MTMT:34436375,
	title = {Effect of High Biological Value Animal Protein Sources on the Techno-Functional Properties of Ice Cream},
	url = {https://m2.mtmt.hu/api/publication/34436375},
	author = {Csurka, Tamás and Hidas, Karina Ilona and Tóth, Adrienn and Dalmadi, István and Pásztorné Huszár, Klára and Friedrich, László Ferenc},
	doi = {10.3390/su152416794},
	journal-iso = {SUSTAINABILITY-BASEL},
	journal = {SUSTAINABILITY},
	volume = {15},
	unique-id = {34436375},
	abstract = {This study aimed to investigate the effect of enriching ice cream with high biological value animal protein sources from by-products on its techno-functional properties. Ice creams were prepared with 10 g (100 g)−1 amount of different enrichments: whole egg, egg yolk, egg white, animal blood plasma, whole blood, and haemoglobin. The rheological properties, frozen texture, colour, dry matter content, and pH of the ice cream samples were analysed. The results indicate that these ‘natural food additives’ can influence the quality properties of ice cream, highlighting the potential for developing novel ice cream products with enhanced nutritional value and decreasing food wastes. The study reveals that enrichments significantly affect the rheological attributes of the ice cream mix, altering yield stress and consistency index without changing the overall rheological behaviour. The frozen texture varies among enrichments, with egg white resulting in the softest texture, while blood-based enrichments and egg yolk contribute to a harder texture. Colour analysis indicates changes in redness/greenness, yellowness/blueness and lightness due to different pigments and foaming effects of enrichment materials. Furthermore, enrichments influence dry matter content and pH, with egg yolk increasing fat content and haemoglobin boosting protein content. Sensory analysis suggests that certain enrichments improve taste sensation and colour preference, making them more acceptable to consumers despite the by-product ingredients.},
	year = {2023},
	eissn = {2071-1050},
	orcid-numbers = {Hidas, Karina Ilona/0000-0002-5499-0623; Tóth, Adrienn/0000-0001-8360-2661}
}

@article{MTMT:34041655,
	title = {Changes in Chemical Composition and Fatty Acid Profile of Milk and Cheese and Sensory Profile of Milk via Supplementation of Goats’ Diet with Marine Algae},
	url = {https://m2.mtmt.hu/api/publication/34041655},
	author = {Pajor, Ferenc and Várkonyi, Dávid and Dalmadi, István and Pásztorné Huszár, Klára and Egerszegi, István and Penksza, Károly and Póti, Péter and Bodnár, Ákos},
	doi = {10.3390/ani13132152},
	journal-iso = {ANIMALS-BASEL},
	journal = {ANIMALS},
	volume = {13},
	unique-id = {34041655},
	abstract = {The aim of the present study was to assess the effects of the low level of Schizochytrium limacinum marine algae (daily 5 g per animal) on the milk, cheese, and whey composition; fatty acid profile of milk and cheese; and the sensory profile of goat milk using an e-nose device. Thirty Alpine goats were randomly divided into two groups: the control group (C, n = 15)—fed grass with daily 600 g concentrate and the experimental group (MA, n = 15) who received the same forage and concentrate supplemented with 5 g/head/day marine algae. Animals were kept indoors and the investigation period lasted 52 days, including the first six weeks as the period of adaptation and the last 10 days as the treatment period. During the adaptation period, bulk milk samples from each group were collected once a week (0, 7, 14, 21, 28, 35, and 42 d), while during the treatment period (10 days), bulk milk samples from each group were taken every day, and cheese samples were processed from bulk milk each day from both groups. Marine algae supplementation had no negative effect on milk composition. In contrast, the marine algae inclusion significantly elevated the fat and protein content of whey and the protein content of cheese, as well as the recovery of fat and protein in the curd, while increasing the cheeses’ moisture content on a fat-free basis. The marine algae supplementation significantly increased the docosahexaenoic acid (DHA) and the rumenic acid (CLA c9t11) concentrations and decreased the n-6/n-3 ratio in the milk and cheese. There were no significant differences between the C and the MA group with regard to the sensory profiles of the milk. It can be concluded that the milk obtained from goats given daily supplementation of 5g of MA has a fatty acid profile more beneficial to human health, without any negative effects on the milk’s aromatic components.},
	year = {2023},
	eissn = {2076-2615},
	orcid-numbers = {Pajor, Ferenc/0000-0003-1501-0968}
}

@article{MTMT:33654516,
	title = {Nagy biológiai értékű állati eredetű melléktermékkel (vérrel) történő dúsítás hatása fagylaltok és jégkrémek állományára},
	url = {https://m2.mtmt.hu/api/publication/33654516},
	author = {Csurka, Tamás and Hidas, Karina Ilona and Pásztorné Huszár, Klára},
	doi = {10.56616/meat.3413},
	journal-iso = {A HÚS},
	journal = {A HÚS: A MAGYAR HÚSIPAR SZAKMAI FOLYÓIRATA : AZ ORSZÁGOS HÚSIPARI KUTATÓINTÉZET FOLYÓIRATA},
	volume = {ú. f. 1.},
	unique-id = {33654516},
	issn = {1215-0665},
	abstract = {A vashiány okozta vérszegénység globális szinten nagy problémát jelent a gyermekek körében. Ez a probléma megelőzhető, vagy kezelhető olyan, kifejezetten a gyermekek ízlését figyelembe vevő funkcionális élelmiszerekkel, amelyek nagy mennyiségű, jól felszívódó vasat tartalmaznak. A természetben előforduló legjobban felszívódó vasforma az állati vérben található hem-vas, aminek nagy hozzáadott értékű felhasználása a fenntarthatóság szempontjából is igen előnyös. Kutatásunk során teljes vérport, hemoglobinport és az összehasonlítás kedvéért plazmaport adtunk fagylaltmixhez, majd vizsgáltuk a folyékony és keményre fagyasztott állományban okozott változásokat. Több esetben tudtunk szignifikáns változást kimutatni. Ugyanakkor ez a változás nominálisan nem volt jelentős, a folyékony állomány reológiai viselkedését nem befolyásolta, érzékszervi változást nem okozott.},
	keywords = {PREVENTION; funkcionális élelmiszer; functional foods; mIron deficiency anaemia; animal blood; ice cream mixes; vashiány okozta vérszegénység megelőzése; állati vér felhasználása fagylaltkészítésnél},
	year = {2022},
	pages = {41-44},
	orcid-numbers = {Hidas, Karina Ilona/0000-0002-5499-0623}
}

@inproceedings{MTMT:33629659,
	title = {Effect of ripening period on the amino acid composition of Sharri cheese},
	url = {https://m2.mtmt.hu/api/publication/33629659},
	author = {Albert, Gashi and Berisha, Kaltrina and Pásztorné Huszár, Klára},
	booktitle = {A Lippay János – Ormos Imre – Vas Károly (LOV) Tudományos Ülésszak tanulmányai [Proceedings of János Lippay – Imre Ormos – Károly Vas (LOV) Scientific Meeting]},
	unique-id = {33629659},
	year = {2022},
	pages = {233-238}
}

@article{MTMT:33301068,
	title = {Comparison of products made from meat batter with various types and quantities of blood products},
	url = {https://m2.mtmt.hu/api/publication/33301068},
	author = {Csurka, Tamás and Pásztorné Huszár, Klára and Friedrich, László Ferenc},
	journal-iso = {J FOOD NUTRIT RES (SLOVAKIA)},
	journal = {JOURNAL OF FOOD AND NUTRITION RESEARCH (SLOVAKIA)},
	volume = {61},
	unique-id = {33301068},
	issn = {1336-8672},
	abstract = {The objective of this study was to investigate the effect of blood product enrichment on techno-functional and instrumentally measured sensory properties of meat batter products. Types and quantities of enrichment were determined according to the literature taking into account the usability. The factors of the research were the followings: type of blood product enrichment (blood plasma, hemoglobin and whole blood powder), quantity of blood product enrichment (control; 10 g·kg-1, 30 g·kg-1 and 50 g·kg-1 in case of hemoglobin and whole blood powder; 10 g·kg-1, 30 g·kg-1, 50 g·kg-1, 100 g·kg-1 and 150 g·kg-1 in case of blood plasma powder) and storage time (0 days, 30 days, 60 days and 90 days). Effects of the factors on the measured attributes were evaluated by general linear models by multivariate analysis of variance (MANOVA) and Tukey’s honestly significant difference (HSD) post-hoc test for statistical significance of p < 0.05. A clearly positive effect of blood products containing albumen was found on textural properties, which was observed by scanning electron microscopy. Besides, type as well as quantity of the blood product enrichment affected colour and techno-functional properties.},
	keywords = {animal blood; by-product; food technology; food texture; product development; scanning electron microscopy},
	year = {2022},
	eissn = {1338-4260},
	pages = {389-401}
}

@{MTMT:33283717,
	title = {The effect of high hydrostatic pressure treatment on the physico-chemical and technofunctional properties of suspensions made of protein powders of animal origin},
	url = {https://m2.mtmt.hu/api/publication/33283717},
	author = {Barkó, Annamária and Tóth, Adrienn and Pásztorné Huszár, Klára and Hidas, Karina Ilona and Csehi, Barbara and Csurka, Tamás and Mednyánszky, Zsuzsanna},
	booktitle = {4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts},
	unique-id = {33283717},
	year = {2022},
	pages = {96},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661; Hidas, Karina Ilona/0000-0002-5499-0623}
}

@{MTMT:33120190,
	title = {Effect of enrichment with high biological value animal products on techno-functional properties of ice creams},
	url = {https://m2.mtmt.hu/api/publication/33120190},
	author = {Csurka, Tamás and Hidas, Karina Ilona and Friedrich, László Ferenc and Pásztorné Huszár, Klára},
	booktitle = {4th FoodConf - International Conference on Food Science and Technology. Book of Abstracts},
	unique-id = {33120190},
	year = {2022},
	pages = {114},
	orcid-numbers = {Hidas, Karina Ilona/0000-0002-5499-0623}
}

@article{MTMT:33120093,
	title = {COMPARISON OF PRODUCTS MADE OF MEAT BATTER WITH DIFFERENT QUALITY AND QUANTITY OF BLOOD PRODUCTS BASED ON THEIR TECHNO-FUNCTIONAL ATTRIBUTES},
	url = {https://m2.mtmt.hu/api/publication/33120093},
	author = {Csurka, Tamás and Tóth, Adrienn and Friedrich, László Ferenc and Pásztorné Huszár, Klára},
	journal-iso = {J HYG ENG DES},
	journal = {JOURNAL OF HYGIENIC ENGINEERING AND DESIGN},
	volume = {39},
	unique-id = {33120093},
	issn = {1857-8489},
	abstract = {Utilization of by-products of animal origin, especially blood, is a good means of sustainability. Animal blood is a good source of protein and iron, so products enriched with blood may help to solve the global protein lack and iron deficiency anemia. The scope of this investigation was the development of meat batter products enriched with blood products. Fortification by blood products may have an effect on techno-functional attributes. Factors, factor levels and measured attributes were selected based on previous research.
		In this study different types of blood products (whole blood powder in 1 w/w%, 3 w/w% and 5 w/w%, hemoglobin powder in 1 w/w%, 3 w/w% and 5 w/w%, blood plasma powder in 5 w/w%, 10 w/w% and 15 w/w%) were added in different amount into pork meat batters, and then the heat-treated, filled meat products were investigated by different methods. Texture was measured by Stable Micro System TA.XT Plus texture analyzer. Hardness, cohesiveness, springiness and chewiness were determined by texture profile analysis method and the shear force was measured by Warner-Bratzler shear test. Beside these, water holding capacity (based on pressing on filter paper, calculated in mm2 mg-1), dry matter content (based on drying and analytical mass measurement), water activity (by Novasina LabMaster-aw neo at room temperature), pH (by Testo 206 pH stick) and color (by Konica Minolta Chromameter CR-400 in the CIELAB color space) were measured. MANOVA and Tukey post-hoc test were used for evaluation of results after check homogeneity of variances and normality of residuals.
		Based on the result of MANOVA (value of Wilks’ Lambda) and Tukey post-hoc test, only a few sample groups could be clearly separated in case of water holding capacity, water activity, dry matter content and pH after heat treatment, but most of the sample groups could be significantly separated in case of pH and color of raw batter and color of heat-treated meat product. Samples made with whole blood powder and hemoglobin powder in the same ratio were similar. Product development was successful. Moisture content (avg. 0.69), water holding capacity (avg. 1.89) and water activity (avg. 0.94) remained on a desirable level for meat batter products. Texture (avg. hardness: 10952.78 N; avg. cohesiveness: 0.72; avg. springiness: 0.97; avg. chewiness: 7669.25 N; avg. shear force: 7.99) of different sample groups was different as well, but it could be detected only by instrumental method. Color (avg. L*: 55.26; avg. a*: 5,19; avg. b*: 10,78) and pH (avg. 6.7) changed as an effect of blood product enrichment and color change was clearly visible to the naked eye, but these attributes can be influenced by additives or other ingredients.},
	year = {2022},
	pages = {160-168},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661}
}

@article{MTMT:33120065,
	title = {Membrane separation of porcine blood for food industrial use of permeate and retentate},
	url = {https://m2.mtmt.hu/api/publication/33120065},
	author = {Csurka, Tamás and Varga, Áron and Ladányi, Márta and Friedrich, László Ferenc and Pásztorné Huszár, Klára},
	journal-iso = {J FOOD NUTRIT RES (SLOVAKIA)},
	journal = {JOURNAL OF FOOD AND NUTRITION RESEARCH (SLOVAKIA)},
	volume = {61},
	unique-id = {33120065},
	issn = {1336-8672},
	abstract = {In this article, we introduce the importance of blood processing for human consumption while also presenting the methodology of porcine blood membrane separation to plasma and red blood cell fractions, as well as the membrane purification after porcine blood separation. Basic analytical measurements were carried out to investigate the blood product attributes, which relate to technological and nutritional quality depending on the separation parameters. Next, we present how the relevant hydrodynamical parameters were calculated during the experiments. Membrane separation was realized by crossflow microfiltration with pore size of 0.8 μm or 1.2 μm, retentate flow rate of 200 l·h-1 or 300 l·h-1 and with transmembrane pressure of 1 × 105 Pa, 2 × 105 Pa or 3 × 105 Pa. The experimental design was analysed, the parameters of the objective function and effect sizes were estimated and the global minimum of the objective function was successfully identified. The results of this optimization can be applied in practice. The membrane separation parameters were then optimized according to a model based on the observed data. An optimum was detected within the examined factor levels and experimental conditions at the lowest transmembrane pressure and at the highest membrane pore size.},
	year = {2022},
	eissn = {1338-4260},
	pages = {218-229},
	orcid-numbers = {Ladányi, Márta/0000-0003-3114-8289}
}

@article{MTMT:33120037,
	title = {Comparison of techno-functional and sensory properties of sponge cakes made with egg powder and different quality of powdered blood products for substituting egg allergen and developing functional food},
	url = {https://m2.mtmt.hu/api/publication/33120037},
	author = {Csurka, Tamás and Tóth, Adrienn and Kühn, Dorottya and Hitka, Géza and Badakné Kerti, Katalin and Alpár, Boglárka and Surányi, József and Friedrich, László Ferenc and Pásztorné Huszár, Klára},
	doi = {10.3389/fnut.2022.979594},
	journal-iso = {FRONT NUTR},
	journal = {FRONTIERS IN NUTRITION},
	volume = {9},
	unique-id = {33120037},
	issn = {2296-861X},
	abstract = {Animal blood is a valuable resource, which is usually not utilized in a value-added way by the industry like other animal by-products, even though it has plenty of benefits in terms of sustainability and human health, particularly against iron deficiency anemia. Animal blood is perfectly suitable for providing special functions, which are necessary for functional foods, and improving techno-functional properties based on the previous reports published in the literature. In this paper, egg powder was substituted by powdered animal blood products (whole blood powder, blood plasma powder, and hemoglobin powder) in sponge cake. Techno-functional and sensory properties (texture by texture profile analysis and three-point breaking test, water activity, dry matter content, and color) were instrumentally measured and then a sensory evaluation was carried out by unskilled panelists. Quality characteristics (texture, color, and dry matter content) were daily measured on the day of baking and then every 24 h for 3 additional days because freshly baked cakes are usually consumed within 3 days. Based on the results, powdered blood products are suitable for substituting the egg powder in sponge cakes and developing functional foods. Blood powders can increase the hardness, chewiness, and breaking force of cakes, giving them the ability to be stuffed with more fillings and molded into special shapes without compromising on the sensory characteristics. They can also increase the intensity of the cocoa flavor, which results in a richer, darker color without deceiving the consumers.},
	year = {2022},
	eissn = {2296-861X},
	orcid-numbers = {Tóth, Adrienn/0000-0001-8360-2661; Badakné Kerti, Katalin/0000-0002-3130-4969}
}