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Oxidation stability of comminuted meat products with oat addition

100%
Karwowska M., Dolatowski Z. J.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 3[A]
The research was undertaken to examine the effect of the addition of comminuted out roasted at a temperature of 100°C on the oxidative stability of comminuted meat products during their chill storage. It was demonstrated that values of the redox potential of oat-supplemented products were lower during 30-day storage period as compared to values obtained for the control product. The products enriched with a plant supplement were additionally characterised by higher colour stability than the control product. Values of TBA obtained for experimental meat products suggest that the applied oat supplement exerted a protective effect on fat, inhibiting its oxidation during storage of meat products.
2
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Effect of chill storage time on proteolysis and lipid oxidation in vacuum-packed muscles from duck

84%
Przysiezna E.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 4
457-463
Proteolysis and lipid oxidation in the vacuum-packed leg and breast muscles from Mullard drakes stored at 1°C were studied. As proteolysis indicators there were determined proteolytic activity, contents of amino nitrogen and free amino acids (FAA), and TBARS values as indicators of oxidative changes. Changes were also determined in the proteolytic activity, TBARS values and contents of: amino nitrogen and FAA. As a result, 18 FAA were found in breast muscles and 19 in leg and their total contents after 1 day of storage were 184.39 mg/100 g tissue, and 233.33 mg/100 g tissue (respectively). In the case of breast muscles a significant increase in the content of detected FAA (except Pro) was noted after 13 days of storage and in the leg muscles (except Asp) after 5 days of storage. It was established that the proteolytic activity decreased (ca. 38%) in breast after 18 days and in leg (ca. 30%) after 5 days of storage. The content of amino nitrogen significantly increased in breast muscles after 18 days and in leg muscles after 5 days of storage. During storage, TBARS values were observed to increase continuously in breast muscles, whereas in legs they first increased after 5 days and then were observed to decrease.
3

Quality and microbiological stability of chilled chicken breast muscles treated with a lysozyme solution

84%
Kijowski J., Marciszewska C., Cegielska-Radziejewska R.
Polish Journal of Food and Nutrition Sciences
|
2002
|
tom 11/52
|
nr 2
The aim of the study was to assess the effect of lysozyme with varying activity on the microbiological stability and sensory attributes of chicken breast muscles. Lysozyme solutions with the activities of 2 400, 6 000 and 12 000 U/ml, applied in the experiment, were sprayed onto the surface of the muscles. Microbiological analysis was conducted on the day of production, as well as after 48, 72, 120 and 144 hours of storage at the temperature of 4°C. Total count of aerobic bacteria was determined along with the determination of indicator and pathogenic bacteria. Sensory analysis was performed evaluating the appearance, colour, texture and aroma of the meat. It results from the conducted examinations concerning chicken breast muscles that lysozyme exhibited inhibitory action towards aerobic and indicator bacteria. The application of a lysozyme solution with the activity of 12 000 U/ml proved especially effective, as it reduced the number of aerobic bacteria twenty times. The obtained results indicated that lysozyme may be an effective agent prolonging the wholesomeness of portioned poultry meat.
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