scholarly journals Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

2019 ◽  
Vol 2019 ◽  
pp. 1-8 ◽  
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Małgorzata Ormian ◽  
Paweł Hanus ◽  
Maciej Kluz ◽  
Zofia Sokołowicz ◽  
...  
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Quality Parameters ◽  
Lemon Juice ◽  
Raw Material ◽  
Physical Parameters ◽  
Meat Processing ◽  
Texture Profile ◽  
Microbiological Parameters ◽  
Acid Whey

Along with the growth of the group of consumers paying attention to the relationship between diet and health, there is a trend of interest in natural products and the possibility of their use in meat processing. Raw material used for the study was the breast muscles of pheasants (Phasianus colchicus), which were marinated for 24 hours with acid whey, buttermilk, and lemon juice. Physical parameters (marinade absorption, pH, WHC, colour, shear force, texture profile analysis (TPA), and thermal losses) and microbiological parameters (the number of mesophilic aerobic bacteria, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria) of the nonmarinated and marinated muscles (raw and roasted) were evaluated, and sensory analysis was made. The studies have shown that whey and buttermilk can be used as a natural marinade for marinating pheasant meat, as it ensures microbiological safety of the product and has a positive effect on tenderness (measured by shear force) and chewiness. In the sensory evaluation, it improves the juiciness and tenderness of the roast product and has obtained general acceptability.

scholarly journals Quality and Safety of Marinating Breast Muscles of Hens from Organic Farming after the Laying Period with Buttermilk and Whey

Animals ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. 2393
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Zofia Sokołowicz ◽  
Paweł Hanus ◽  
Małgorzata Ormian ◽  
Miroslava Kačániová
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Quality Parameters ◽  
Aerobic Bacteria ◽  
Texture Profile ◽  
Pseudomonas Spp ◽  
Quality Product ◽  
Microbiological Parameters ◽  
Physical Traits ◽  
Acid Whey

The material for the study was the breast muscles of hens after the laying period which were marinated with buttermilk and acid whey for 24 and 48 h. The quality parameters of non-marinated and marinated raw and roast products were evaluated in respect of physical traits (marinade absorption, pH, colour L*a*b*, shear force, TPA texture profile analysis test), microbiological parameters and sensory characteristics. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria of the Enterobacteriaceae family and Pseudomonas spp. Bacterial identification was performed by MALDI-TOF MS. The study showed that marinating the breast muscles of hens after the laying period with buttermilk and whey lightened the colour (p < 0.05), decreased the shear force value (p < 0.05), and reduced hardness and chewiness (p < 0.05) both after 24 and 48 h of marinating compared to the control product. The 24-h time of marinating with buttermilk and whey inhibited (p < 0.05) the growth of aerobic bacteria and Pseudomonas spp. and had a positive effect on the desirable odour, the intensity and desirability of flavour as well as the roast product tenderness. Longer marinating time reduced the product palatability and decreased its microbiological safety. The obtained results suggest that the 24-h time of marinating hen meat after the laying period with buttermilk and acid whey allows to obtainment of a high-quality product.

scholarly journals Effect of marinating broiler chicken meat with acid whey on product quality and consumer acceptance

2019 ◽  
Vol 118 (1) ◽  
pp. 125-136
Author(s):  
Anna Augustyńska-Prejsnar ◽  
Małgorzata Ormian ◽  
Zofia Sokołowicz ◽  
Anna Rogowska
Keyword(s):  
Shear Force ◽  
Broiler Chicken ◽  
Research Study ◽  
Lemon Juice ◽  
Chicken Meat ◽  
Raw Material ◽  
Control Group ◽  
Sensory Assessment ◽  
Broiler Meat ◽  
Acid Whey

In the research study, acid whey was used to marinate chicken broiler meat. The raw material used in the research study consisted of breast muscles of broiler chickens (n = 90); they were marinated with the acid whey added (n = 30) and, comparatively, with a marinade with the addition of lemon juice (n = 30). The concentration of lemon juice was designed to correspond to pH of the acid whey (4.54). Non-marinated breast muscles were a control group (n = 30). The assessment of the raw and grilled product included a sensory assessment (pts) and the determination of the following: quality parameters (marinade absorption, pH and colour in the CIE L* a* b* system), nutritional value (protein, fat, mineral compounds in the form of ash), textural parameters (shear force as well as hardness, springiness, gumminess, chewiness). The research study showed that compared to marinating the breast muscles with lemon juice, marinating them using whey increased the uptake of marinade, advantageously (p < 0.05) affected tenderness (measured by a Warner-Bratzler shear force), hardness (assessed using a TPA texture profile analysis), the ash content of the raw and heat-treated product, the reduction in saturation of red (a*) and the increase in saturation of yellow (b*) in the general colour tone. In the sensory assessment, the marinating with the use of whey positively affected the juiciness and tenderness of the grilled product. Also an overall acceptability of the attributes analysed was reported. According to the results obtained, acid whey may be recommended as a natural marinade for broiler chicken meat.

Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration

2010 ◽  
Vol 17 (1) ◽  
pp. 31-37 ◽  
Author(s):  
P. Díaz ◽  
M.D. Garrido ◽  
S. Bañón
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Water Activity ◽  
Profile Analysis ◽  
Microbiological Quality ◽  
Quality Parameters ◽  
Texture Profile ◽  
Physical Chemical ◽  
Sous Vide ◽  
Aerobic And Anaerobic

The spoilage of Sous Vide ‘SV’ cooked salmon stored under refrigeration was studied. Samples were packaged under vacuum in polyamide—polypropylene pouches, cooked at an oven temperature/time of 80 °C/45 min, quickly chilled at 3 °C and stored at 2 °C for 0, 5 or 10 weeks for catering use. Microbial (aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae), physical—chemical (pH, water activity, TBARS, acidity, L*a*b* color, texture profile analysis and shear force) and sensory (appearance, odor, flavor, texture and overall quality) parameters were determined. SV processing prevented the growth of aerobic and anaerobic psychrotrophs, lactic acid bacteria, molds and yeasts and Enterobacteriaceae. There were no relevant changes in pH, water activity, TBARS, CIELab color associated with cooked salmon spoilage. Instrumental texture data were contradictory. Slight decrease in lactic acid levels was found. In contrast, the SV cooked salmon suffered considerable sensory deterioration during its refrigerated storage, consisting of severe losses of cooked salmon odor and flavor, slight rancidity, discoloration associated with white precipitation, and moderates softness, and loss of chewiness and juiciness. No acidification, putrefaction or relevant rancidity was detected. The sensory spoilage preceded microbiological and physical—chemical spoilage, suggesting that microbiological quality alone may overestimate the shelf life of SV cooked salmon.

scholarly journals Colour and texture profiles of boneless reestructured dry-cured hams compared to traditional hams

2008 ◽  
Vol 65 (2) ◽  
pp. 169-173 ◽  
Author(s):  
Marcela de Rezende Costa ◽  
Walter Bergamin Filho ◽  
Expedito Tadeu Facco Silveira ◽  
Pedro Eduardo de Felício
Keyword(s):  
Profile Analysis ◽  
Raw Material ◽  
Texture Profile ◽  
System A ◽  
Complex Process ◽  
Experimental Process ◽  
Colour System ◽  
Processed Products ◽  
Hunter Colour ◽  
Processing Techniques

Colour and texture, resultant of a complex process involving chemical, physical and enzymatic modifications, are important parameters for the acceptability of dry-cured hams. This study aimed to evaluate texture and colour instrumentally profiles of six types of dry-cured ham: two experimentally accelerated processed products, called CTC 3.5% and CTC 5.0% according to the initially added salt percentage; two imported (Spanish Serrano and Italian); and two Brazilian (Serrano type and Parma type) commercial products. The experimental process combined muscle-boning, transglutaminase addition, tumbling and moulding in stainless steel moulds, followed by drying and maturation. Evaluations were carried out using the Hunter colour system (A, 10º) and TPA (Texture Profile Analysis). The samples differed in lightness (lighter products - CTCs), and in red colour (higher a values - Italian and Serrano type). The more distinct texture profiles were seen in CTCs as compared to the Italian and Parma type samples, with the former having the highest values of hardness, springiness, cohesiveness and chewiness. The results showed the typical colour and texture characteristics of dry-cured hams, although each product had its own particularities likely due to differences in the raw material and processing techniques.

scholarly journals The Effect of Steaming Time on the Textural Characteristics of Two Sweet Potatoes with Different Flesh Colors

2021 ◽  
Vol 19 (2) ◽  
pp. 103
Author(s):  
Joko Susilo Utomo ◽  
Erliana Ginting
Keyword(s):  
Moisture Content ◽  
Profile Analysis ◽  
Raw Material ◽  
Local Market ◽  
Sweet Potatoes ◽  
Textural Characteristics ◽  
Texture Profile ◽  
Science Technology ◽  
Before And After ◽  
Textural Attributes

<p>Sweet potatoes have varied physical characteristics based on their flesh colors. Two selected sweet potato (SP) with white (WF) and yellow-fleshed (YF) colors were collected from local market and analyzed their textural characteristics using a Uniaxial compression and Texture Profile Analysis (TPA) test. The study was conducted in the Food Processing Technology Laboratory, Faculty of Food Science Technology, University of Putra Malaysia. All textural attributes were collected from the samples treated with steaming for 5, 10, 15 and 20 min. The moisture content of the samples were determined before and after steaming. The results showed that the moisture content of WF was lower than YF both before and after steaming, which could be declared as a typical moisture content for each flesh color. This resulted in a greater peak deformation or firmness of the fresh tuber found in WF relative to YF.  Steaming SP for 5 min exhibited the “raw” properties tissue, whereas steaming for more than 10 min would generate the “cooked” tissue that significantly affected the textural characteristics. The hardness level decreased considerably along with the time of steaming and was similar for both flesh colors after 15-min steaming. The WF was less adhesive and less elastic; however, it had less chewiness than that of YF. This suggests that the use of WF as a raw material for mashed products would have advantages, such as easiness to mash, less tendency to stick with the cooking tools, and less elastic. <br /><br /></p>

scholarly journals 21. Effect of Vacuum Ageing on Instrumental and Sensory Textural Properties of Meat from Uhruska Lambs

2016 ◽  
Vol 16 (2) ◽  
pp. 601-609 ◽  
Author(s):  
Mariusz Florek ◽  
Andrzej Junkuszew ◽  
Wiktor Bojar ◽  
Piotr Skałecki ◽  
Monika Greguła-Kania ◽  
...  
Keyword(s):  
Cold Storage ◽  
Shear Force ◽  
Profile Analysis ◽  
Textural Properties ◽  
Rectus Femoris ◽  
Texture Profile ◽  
Lower Shear ◽  
Lamb Meat ◽  
Textural Attributes ◽  
Shear Energy

Abstract The objective of the present research was to assess the instrumental and sensory textural attributes of lamb meat depending on the cold storage ageing under vacuum. The research material included two skeletal muscles, i.e. semimembranosus (SM) and rectus femoris (RF) from carcasses of Uhruska lambs. The age of animals ranged from 120 to 135 days. The ageing and muscle influenced significantly shear force and shear energy. However, significantly lower shear force and higher score of tenderness were observed on 7 vs. 2 days of ageing only for SM. The evaluated factors (ageing and muscle) affected slightly and not significantly the parameters of texture profile analysis. The muscle samples after the 7-day ageing showed higher hardness and chewiness. Significant correlation of sensory tenderness with instrumental shear and energy force and springiness was confirmed. The obtained results indicated that vacuum-packed lamb meat during cold storage for 7 days following slaughter develops the sensory attributes, especially tenderness.

scholarly journals Effect of Two Organic Production Strategies and Ageing Time on Textural Characteristics of Beef from the Retinta Breed

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1417
Author(s):  
Susana García-Torres ◽  
Adoración López-Gajardo ◽  
David Tejerina ◽  
Estrella Prior ◽  
María Cabeza de Vaca ◽  
...  
Keyword(s):  
Shear Force ◽  
Production Systems ◽  
Profile Analysis ◽  
Ageing Time ◽  
Organic Production ◽  
Cooking Loss ◽  
Physical Parameters ◽  
Drip Loss ◽  
Water Losses ◽  
Ageing Period

The primary aim of this paper is to determine the influence of two organic production systems, organic grass-fed (OG) and organic concentrate-fed (OC), vs. a conventional concentrate-fed (CC) system; the second aim is to determine the influence of the ageing period on the physical parameters and texture properties of beef from the Retinta breed. Muscle samples from Longissimus thoracis were stored at 2–4 ± 1 °C for 0, 7, 14, and 21 days for the purposes of ageing. Analyses of pH, water losses (drip loss and cooking loss), Warner-Bratzler shear force, texture profile analysis (TPA), and histological analysis of muscle fibre were carried out. The results revealed that organic meat experienced lower drip loss and higher cooking loss than conventional meat. Although the meat of organic grass-fed animals was tougher initially, it showed a higher tenderisation speed in the first ageing days than OC and CC meats. The sarcomere length increased during the ageing period, which showed a negative correlation to shear force. According to its texture characteristics, the Retinta meat produced in organic systems could be recommended by its quality.

scholarly journals Microbiological, rheological and physical-chemical characteristics of bovine meat subjected to a prolonged ageing period

2019 ◽  
Vol 8 (3) ◽  
Author(s):  
Giorgio Smaldone ◽  
Raffaele Marrone ◽  
Lucia Vollano ◽  
Maria Francesca Peruzy ◽  
Carmela Maria Assunta Barone ◽  
...  
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Live Weight ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Chemical Characteristics ◽  
Texture Profile ◽  
Physical Chemical ◽  
Negative Effect ◽  
Ageing Period

The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slaughtered at 34 months were chosen and the loin muscles were undergone to a prolonged ageing process. The analytical determinations performed were: pH and aw values, texture profile analysis, Warner-Bratzler shear force, colour (CIE L*a*b*), centesimal analysis, total bacterial count, Enterobacteriaceae, Listeria monocytogenes, yeasts and moulds. The results indicate that extended ageing has a negative effect on weight loss but, by the means of the standardization of dry aging parameters, reduce lipid oxidation and improve tenderness.

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