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

• Autorzy: Latoch A. , Stasiak D.M.

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.

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2015
• Tom: 30
• Numer: 4
• Opis fizyczny: p.349-358,ref.

Twórcy

autor

Latoch A.

• 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

Stasiak D.M.

• Department of Meat Technology and Food Quality, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Lublin, Poland

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