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 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.

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 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 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.

Changes in tenderness and cathepsins activity during post mortem ageing of yak meat

2013 ◽  
Vol 93 (3) ◽  
pp. 321-328 ◽  
Author(s):  
Jia-Chun Tian ◽  
Ling Han ◽  
Qun-Li Yu ◽  
Xi-Xiong Shi ◽  
Wen-Ting Wang
Keyword(s):  
Shear Force ◽  
Profile Analysis ◽  
Texture Profile Analysis ◽  
Water Holding Capacity ◽  
Meat Tenderness ◽  
Post Mortem ◽  
Texture Profile ◽  
Longissimus Dorsi Muscle ◽  
Meat Tenderization ◽  
Water Holding

Tian, J.-C., Han, L., Yu, Q.-L., Shi, X.-X. and Wang, W.-T. 2013. Changes in tenderness and cathepsins activity during post mortem ageing of yak meat. Can. J. Anim. Sci. 93: 321–328. Very little research has been conducted on yak meat tenderization. In this study we investigated the changes in physical characteristics (e.g., pH, water-holding capacity, texture profile analysis, shear force) and cathepsins L, B and H activities in the tenderization process. These traits were quantified in longissimus dorsi muscle from 10 yaks during 192 h post mortem. Samples were aged at 4°C for 0, 12, 24, 36, 48, 72, 120, 168 and 192 h. pH decreased (P<0.05) from 6.84 to 5.54 in the first 72 h and did not change significantly during the next 120 h. Water-holding capacity showed an overall decreasing trend (P<0.05). Shear force decreased? (P<0.05) and myofibrillar fragmentation index increased? (P<0.05), and it was concluded that ageing can improve yak meat tenderness. Our results on texture profile analysis showed a decrease in hardness (P<0.05), springiness (P<0.05) and chewiness (P<0.05), reflected in a progressive softening during ageing (P<0.05). Cathepsins L, B and H activity showed an increased trend (P<0.05). In conclusion, our results show potential roles for cathepsins L, B and H in the tenderization process. This study provides further insights into the tenderization process of yak meat, which may ultimately be used for the advantageous manipulation of the process.

scholarly journals Differentiation of Bicep femoris and Semimembranosus muscles of smoked dry-cured ham by quality parameters

2019 ◽  
Vol 14 (1-2) ◽  
pp. 4-9
Author(s):  
Nives Marušić Radovčić ◽  
Ana Mikulić ◽  
Martina Turk ◽  
Helga Medić
Keyword(s):  
Protein Oxidation ◽  
Profile Analysis ◽  
Thiobarbituric Acid ◽  
Biceps Femoris ◽  
Adhesive Force ◽  
Quality Parameters ◽  
B Values ◽  
Texture Profile ◽  
Dry Cured Ham ◽  
Significant Difference

The aim of this work was to determine the effect of fat and protein oxidation on the colour and texture of Biceps femoris (BF) and Semimembranosus (SM) muscles of smoked dry-cured ham Dalmatinski pršut. Fat and protein oxidation was determined by spectrophotometer methods of which fat oxidation by 2-thiobarbituric acid reactive substances method (TBARS) and protein oxidation by 2,4-dinitrophenylhydrazine (DNPH) method. Colour parameters (L*a*b* values) and texture profile analysis (TPA test) were also analysed. There was no statistical significant difference (P&gt;0.05) between BF and SM in fat and protein oxidation. SM is an external muscle and is more exposed to oxygen than internal muscle BF. As a result of that SM showed slightly higher TBARS values than BF. Slightly higher values of carbonyls in BF can be explained by the higher water content in this internal muscle and thus by the stronger proteolytic activity. BF had higher L*, a* and b* values than SM. Higher values of adhesive force, cohesiveness and stringiness and lower values of hardness, adhesiveness, gumminess, chewiness and fracture were found for BF than for SM.

scholarly journals The Addition of Microencapsulated or Nanoemulsified Bioactive Compounds Influences the Antioxidant and Antimicrobial Activities of a Fresh Cheese

Molecules ◽  
2021 ◽  
Vol 26 (8) ◽  
pp. 2170
Author(s):  
Elizabeth Pérez-Soto ◽  
Antonio de Jesús Cenobio-Galindo ◽  
Salvador Omar Espino-Manzano ◽  
Melitón Jesús Franco-Fernández ◽  
Fanny Emma Ludeña-Urquizo ◽  
...  
Keyword(s):  
Profile Analysis ◽  
Antimicrobial Effect ◽  
Antimicrobial Activities ◽  
Aerobic Bacteria ◽  
Total Phenols ◽  
Total Coliforms ◽  
Texture Profile ◽  
Fresh Cheese ◽  
Antioxidant And Antimicrobial Activities

The objective of this study was to compare the effects of the incorporation of microcapsules or nanoemulsions with Opuntiaoligacantha on the quality of fresh cheese. Three treatments were established: Control, cheese with microcapsules (Micro), and cheese with nanoemulsion (Nano). The parameters evaluated were physicochemical (moisture, ash, fat, proteins, and pH), microbiological (mesophilic aerobic bacteria, mold–yeast, and total coliforms), functional (total phenols, flavonoids, and antioxidant capacity), and texture (hardness, elasticity, cohesion, and chewiness) during storage for 45 days at 4 °C. The results showed that adding microcapsules and nanoemulsion did not affect the physicochemical parameters of the cheese. Total coliforms decreased in all samples from the first days of storage (Control: 4.23 ± 0.12, Micro: 3.27 ± 0.02, and Nano: 2.68 ± 0.08 Log10 CFU), as well as aerobic mesophiles and mold–yeast counts. Regarding the functional properties, an increase in total phenols was observed in all treatments. The texture profile analysis showed that the addition of microcapsules and nanoemulsion influenced hardness (Control: 8.60 ± 1.12, Micro: 1.61 ± 0.31, and Nano: 3.27 ± 0.37 N). The antimicrobial effect was greater when nanoemulsions were added, while adding microcapsules influenced the antioxidant activity more positively.

Analysis of the texture of rabbit meat subjected to different means of heat treatment

2016 ◽  
Vol 12 (1) ◽  
pp. 25-32
Author(s):  
Konrad Kozioł ◽  
Sylwia Pałka ◽  
Łukasz Migdał ◽  
Olga Derewicka ◽  
Michał Kmiecik ◽  
...  
Keyword(s):  
Heat Treatment ◽  
Shear Force ◽  
Profile Analysis ◽  
Frozen Storage ◽  
Texture Profile ◽  
Two Samples ◽  
Longissimus Lumborum ◽  
Plastic Bag ◽  
Rabbit Meat ◽  
Meat Samples

The aim of this study was to examine the influence of different types of heat treatment on the shear force and texture profile analysis (TPA) of rabbit meat. The research material was meat samples from 22 Blanc de Termonde rabbits. Two samples from the right loin (m. longissimus lumborum) were collected. The first sample was vacuum-packed in a plastic bag and frozen for 72 h at –18 °C; after thawing the samples were immersed in a water bath and boiled for 40 min at 80 °C. The second sample was placed in a plastic frozen-storage bag and frozen for 72 h at –18 °C; after thawing the samples were roasted at 180 °� � � � � � � � � � � � � � C to an internal temperature of 78 °� C. Shear force, hardness, springiness, cohesiveness and chewiness were measured. Significant differences in hardness, cohesiveness and chewiness were found depending on the type of heat treatment. The hardness of the boiled meat was 32% higher than that of the roasted meat, cohesiveness 10% higher, and chewiness 39% higher than in the case of the roasted meat.

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