Radapertization may be used as an effective method for sterilization of spices. A possible influence of irradiation upon the sensoric qualities should be considered in this context. Therefore the objectives of the work were: --to determine the influence of the irradiation of pepper upon its sensoric quality --to determine the qualitative changes of volatile chemical substances under the influence of the irradiation of pepper --to determine correlation between changes resulting from irradiation and the sensoric quality of pepper. The spice was irradiated with doses of 10, 20, 40 and 60 kGy. Thresholds of recognition and difference were determined. It was established that the quantity of the dose is related to the values of thresholds mentioned above. The larger the dose was the less intensive the flavour became and the higher the thresholds. These interdependences were written in a form of mathematical formulas. A significant influence of irradiation upon the decrease of the quantity of essential oils and carbohydrates was noticed. These relations were also presented in a form of mathematical formulas. The work provides evidence for the fact that there is a relation between the results of sensoric assessments and the chemical characteristics (the content of volatile carbonyl, sulphuric and nitrogenic substances). Correlation between these factors was determined on the basic statistical analysis of the results obtained during our investigations.

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Procedures involving pepsin and pepsin-trypsin digestion of frankfurters were evaluated in efforts to develop a term for "apparent" digestibility to extend applications of estimations of the protein efficiency ratio (PER) of meat food products by ERRC-APHIS equations. The estimations, termed Est-PER are based only on amino acid composition. Samples of raw emulsion, cooked frankfurters, and cooked and smoked frankfurters containing all meat, meat extended with soy products, and meat extended with nonfat dried milk were treated with pepsin or pepsin-trypsin. Their digestibility was determined as % nitrogenous substances and/or % protein digested. Nitrogen digestibility of cookedsmoked product was also determined by bioassay. Digestibility ranged around 90% with pepsin-trypsin treatment, whereas digestibility with pepsin treatment was half this and too low for measuring "apparent" digestibility. Pepsin-trypsin digestibility of cooked and of cooked and smoked frankfurters did not differ; raw frankfurters were significantly less digestible. Average % protein digestibility was somewhat lower than average % nitrogen digestibility on pepsin-trypsin digestion and more closely approached values for nitrogen digestibility determined by bioassay. Subject to confirmatory studies, the results indicate that % protein digestibility as measured by a procedure involving pepsintrypsin digestion may be an acceptable additional term in estimating Est-PER.

Presented investigations included the assessment of the sorption of selected flavouring agents on blood plasma preparations. The following aromatizing spices were used : marjoram, dried garlic, lovage, pepper, nutmeg and smoke flavour preparations. Thresholds of recognition of the spices mentioned above were determined at the temperatures of 10,20 and 40 "C. For different quantities of protein a definite influence of temperature was determined. Similarly the quantity of protein exerted influence upon the intensity of the sorption of the odour of spices.The analysis of the results obtained in the investigations allows an interpretation of the character of binding between the flavouring agents and the protein preparations. It turned out that this process is the resultant of chemisorption and physical sorption.The consequence of the application of protein preparations in meat products processing may be the change of sensory properties of the produced meat products [ 1-41.It is known that the blood plasma became very popular protein preparation used for meat products preparation [5-61. As indicated earlier [7], the odour was found the most critical characteristic affecting the consumer quality of the plasma preparations.In the commercial practice, the herb spices are used in the modification of odour, since due to their intensive aroma they damp the undesirable odours of other components [8-lo]. To determine the required quantity of the particular spice it is necessary to know its odour intensity and the degree of absorption of the flavourings by other food components.This work was devoted to solve such problems. The aim of the investigations was to determine the influence of such selected factors as the type of preparation, its concentration and its temperature upon the sorption value of selected flavouring agents. ExperimentalFresh liquid blood plasma as well as drum-dried and spray-dried preparations were used as water solutions containing 0-5 per cent of protein. The freeze-dried preparations were not investigated here, since their characteristics were only slightly different from the spray-dried ones.The following spices were used: marjoram, dried garlic, lovage, pepper, nutmeg and smoke flavour preparations. Values of recognition thresholds of odour compounds in water solutions of protein preparations were determined at the following temperatures:

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