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2015 | 30 | 4 |

Tytuł artykułu

Effect of curing and thermal treatment of the quality of meat products from turkeys fed diets enriched protein-xanthophyll extract of alfalfa

Warianty tytułu

PL
Wpływ sposobu peklowania i obróbki termicznej na jakość produktów z mięsa indyków żywionych paszą wzbogaconą w ekstrakt z lucerny

Języki publikacji

EN

Abstrakty

EN
The aim of the study was to evaluate the effect of the method of curing and thermal processing on yield of product, chemical composition and sensory quality of meat products from turkeys fed diets enriched in protein-xanthophyll extract of alfalfa (PX). The experiment involved 120 turkeys allotted to groups: 1 – control without any supplementation; 2 and 3 with 1.5% and 3% supplementation of PX, respectively. After slaughter and carcasses division breast and thigh muscles of each group were divided into two parts. One part of the mixture were cured and dried and after that smoked and cooked. To the other sample salt was added then roasted. Water and salt content, pH, the sensory evaluation, instrumental color were determined after production. The result showed that the feedstuff supplementation with 1.5% use of PX in turkeys diet does not significantly (P<0.05) affect on tested quality factors of the meat products. Feedstuff with addition the 3% PX caused a significant deterioration in products flavor.
PL
Celem pracy była ocena wpływu sposobu peklowania i obróbki termicznej na wydajność technologiczną, skład chemiczny i jakość sensoryczną pieczonych i wędzonych wyrobów z mięsa indyków żywionych paszą wzbogaconą w ekstrakt białkowo-ksantofilowy preparatu z lucerny (PX). W doświadczeniu zwierzęta podzielono na 3 grupy: grupę 1 – kontrolną – żywiono niesuplementowaną paszą, grupie 2 dodawano do paszy 1,5% PX, zaś grupie 3 – 3% PX. Po uboju i dysekcji tuszki mięśnie piersi i ud każdej z grup dzielono na dwie części. Jedną część peklowano, wędzono i parzono, drugą solono i pieczono. W otrzymanych wyrobach oznaczano zawartość wody i soli, kwasowość, barwę (L*,a*,b*) oraz przeprowadzono ocenę sensoryczną. Stwierdzono, że 1,5-procentowy dodatek PX do paszy indyków nie wpływa istotnie (P<0,05) na badane wyróżniki jakości wędzonych i pieczonych wyrobów z mięsa tych zwierząt. Dwukrotne zwiększenie suplementacji tego preparatu w paszy spowodowało znaczne pogorszenie smaku wyrobów.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

30

Numer

4

Opis fizyczny

p.349-358,ref.

Twórcy

autor
  • Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
autor
  • Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

Bibliografia

  • AVATO P., BUCCI R., TAVA A., VITALI C., ROSATO A., BIAŁY Z., JURZYSTA M. 2006. Antimicrobial activity of saponins from Medicago sp.: structure-activity relationship. Phytoth. Res. 20: 454–457.
  • BEN AZIZ A., GROSSMAN S., BUDOWSKI P., ASCARELLI I., BONDI A. 2006. Antioxidant properties of lucerne extracts. J. Sci. Food Agric. 19: 605–608.
  • BLANCO M., CASASÚS I., RIPOLL G., PANEA B., ALBERTÍ P., JOY M. 2010. Lucerne grazing compared with concentrate-feeding slightly modifies carcase and meat quality of young bulls. Meat Sci. 84: 545–552.
  • CAILLOT J. 2008. Alfalfa production in Champania-Arden region. 3rd International Conference „Feed and food additives”. Alfalfa in human and animal nutrition. Monographic by E.R. Grela Edition, Dzierdziówka-Lublin, Poland, pp. 21–28.
  • CARRILHO M.C., CAMPO M.M., OLLETA J.L., BELTRÁN J.A., LÓPEZ M. 2009. Effect of diet slaughter weight and sex on instrumental and sensory meat characteristics in rabbits. Meat Sci. 82: 37–43.
  • Commission Decision (2009/826/EC) of 13 October 2009 authorizing the placing on the market of a leaf extract from Lucerne (Medicago sativa) as novel food or novel food ingredient under Regulation (EC) No 258/97 of the European Parliament and of the Council (notified under document C(2009) 7641).
  • Council Regulation (EC) No 1099/2009 of 24 September 2009 on the protection of animals at the time of killing.
  • DEL CAMPO M., BRITO G., SOARES DE LIMA J., HERNÁNDEZ P., MONTOSSI F. 2010. Finishing diet, temperament and lairage time effects on carcass and meat quality traits in steers. Meat Sci. 86: 908–914.
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  • ISO 4121: 2003. Sensory analysis – Guidelines for the use of quantitative response scales.
  • ISO 5492: 2008. Sensory analysis – Vocabulary.
  • ISO 8586: 2014 – Sensory analysis. General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors
  • JIANG J.F., SONG X.M., HUANG X., WU J.L., ZHOU W.D., ZHENG H.C., JIANG Y.Q. 2012. Effects of alfalfa meal on carcase quality and fat metabolism of Muscovy ducks. Br. Poult. Sci. 53: 681–688.
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  • KARWOWSKA M., DOLATOWSKI Z.J., GRELA E.R. 2007. Effect of dietary supplementation with extracted alfalfa meal on oxidation stability of cooked ham. Pol. J. Food Nutr. Sci. 57: 271–274.
  • KARWOWSKA M., STADNIK J., DOLATOWSKI Z.J., GRELA E.R. 2010. Effect of protein-xanthophylls (PX) concentrate of alfalfa supplementation on physico-chemical properties of turkey breast and thigh muscles during ageing. Meat Sci. 86: 486–490.
  • KHALEEL A.E. GAD M.Z., EL-MARAGHY S.A., HIFNAWY M.S., ABDEL-SATTAR E. 2005. Study of hypocholesterolemic and antiatherosclerotic properties of Medicago sativa L. cultivated in Egypt. J. Food Drug Analysis. 13: 212–218.
  • LAMSAL B.P., KOEGEL R.G., GUNASEKARAN S. 2007. Some physicochemical and functional properties of alfalfa soluble leaf proteins. LWT- Food Sci. Technol. 40: 1520–152.
  • LEE M.-A., CHOI J.-H., CHOI Y.-S, HAN D.-J., KIM H.-Y., SHIM S.-Y., CHUNG H.-K., KIM CH.-J. 2010. The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation. Meat Sci. 84: 498–504.
  • MEHRENJANI M.S., SHARIATZADEH M.A., DESFULIAN A.R., NOORI M., ABNOSI M.H., MOGHADAM Z.H. 2007. Effects of Medicago sativa on nephropathy in diabetic rats. Indian J. Pharm. Sci. 69: 768–772.
  • NRC 1994. Nutrient requirements of poultry. 9th Revised Edition, National Academy Press, Washington, USA.
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  • POLACHECK I., LEVY M., GUIZIE M., ZEHAVI U., NAIM M., EVRON R. 1991. Mode of action of the antimycotic agent G2 isolated from alfalfa roots. Zentralbl. Bakteriol. 275: 504–512.
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  • RIPOLL G., ALBERTÍ P., JOY M. 2012. Influence of alfalfa grazing-based feeding systems on carcass fat colour and meat quality of light lambs. Meat Sci. 90: 457–464.
  • U.S. Department of Agriculture, Agricultural Research Service. 2012. USDA Table of cooking yields for meat and poultry. Nutrient Data Laboratory Home Page: http://www.ars.usda.gov/nutrientdata.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

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