Mariusz Szymczak

Professor Associate

West Pomeranian University of Technology

Poland

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Professor Associate Mariusz Szymczak is affiliated with the West Pomeranian University of Technology in Poland. His research areas include the application of digestive proteases in fish marination, protein removal techniques, and the effects of marinating conditions on Atlantic herring and Baltic herring. His recent articles highlight advancements in food processing techniques, fat reduction, and the nutritional enhancement of seafood products.

Articles (13)

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2024

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2024

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2024

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2024

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2023

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2022

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2022

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2021

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2021

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2021

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2020

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2020

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2020

Collaborators (9)

Katarzyna Szkolnicka

West Pomeranian University of Technology

POLAND

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Izabela Dmytrow

prof.

POLAND

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Agata Witczak

prof. ZUT

Zachodniopomorski Uniwersytet Technologiczny w Szczecinie

POLAND

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Agnieszka Strzelczak

West Pomeranian University of Technology

POLAND

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Piotr Minkiewicz

University of Warmia and Mazury in Olsztyn

POLAND

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Katarzyna Felisiak

West Pomeranian University of Technology

POLAND

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Jerzy Balejko

Professor, Head of Department

West Pomeranian University of Technology

POLAND

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Damir Mogut

University of Warmia and Mazury in Olsztyn

POLAND

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Barbara Szymczak

West Pomeranian University of Technology

POLAND

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Mariusz Szymczak

Research Interests

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Articles (13)

Application of a crude digestive proteases preparation to improve the ripening of marinated fillets from low‐technological value Baltic herring (Clupea harengus membras L.)

Effect of pretreatment temperature and time on fat bonding and fat reduction in deep-fried surimi

Nutrification and fat reduction of deep-fried protein isolates

Isoelectric filtration and protein removal from spent brine after fish marination

Effect of Marinating Temperature of Atlantic Herring on Meat Ripening, Peptide Fractions Proportion, and Antioxidant Activity of Meat and Brine

Effects of Primary Processing and Pre-Salting of Baltic Herring on Contribution of Digestive Proteases in Marinating Process

The effect of previous storage condition on the diffusion and contribution of digestive proteases in the ripening of marinated Baltic herring (Clupea harengus)

Development of Functional Acid Curd Cheese (Tvarog) with Antioxidant Activity Containing Astaxanthin from Shrimp Shells Preliminary Experiment

Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting

Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring (Clupea harengus membras) Muscle Tissue

Effect of constant and fluctuating temperatures during frozen storage on quality of marinated fillets from Atlantic and Baltic herrings (Clupea harengus)

Prevalence of Listeria species and L. monocytogenes in ready-to-eat foods in the West Pomeranian region of Poland: Correlations between the contamination level, serogroups, ingredients, and producers

ICHTHYOLOGY, BREEDING AND ECONOMIC IMPORTANCE OF RAINBOW TROUT IN POLAND

Collaborators (9)

Katarzyna Szkolnicka

Izabela Dmytrow

Agata Witczak

Agnieszka Strzelczak

Piotr Minkiewicz

Katarzyna Felisiak

Jerzy Balejko

Damir Mogut

Barbara Szymczak

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