Present Conservation Status and Carcass and Meat Characteristics of Lithuanian Vištinės Goose Breed

The aim of the present study was to identify the conservation status of Lithuanian local Vištinės goose breed and evaluate the carcass and meat quality characteristics in the breast and thigh depending on the sex. The status of the Lithuanian Vištinės goose breed was evaluated by monitoring of the birds, which are included in the breeding system. Twenty geese from the nucleus flock at the age of 10 weeks and reared using a commercial concentrate diet ad libitum were used for the carcass and meat quality evaluation. Due to fluctuations in the numbers of geese and reproduction of purebred birds on a largest scale from the nucleus flock, the status of Vištinės goose population remains critical-maintained. The difference in the live body weight between males and females was insignificant, whereas males showed higher carcass weight (p < 0.05), including the weight of breast, wings, thighs and neck. The sex did not affect the meat quality parameters, but the anatomical location of muscles has appeared to show a high effect. Thigh muscles had lower (p < 0.01 and p < 0.001, respectively) protein and cholesterol, and higher (p < 0.001) intramuscular fat contents compared with the breast. Thigh muscles also showed higher (p < 0.001 and p < 0.01, respectively) pH and EZ drip loss, but lower (p < 0.001) cooking loss compared with the breast. The breast was characterized by a higher (p < 0.001) shear of force and toughness with Warner–Bratzler test and higher (p < 0.001) hardness detected by texture profile analysis (TPA) compared with the thigh. Breast lipids had higher (p < 0.001) proportion of total saturated and polyunsaturated fatty acids, whereas the thigh was characterized by a higher proportion of monounsaturated fatty acids. Atherogenic (AI) and thrombogenic (TI) indexes were higher (p < 0.001) and hypocholesterolemic/hypercholesterolemic (h/H) ratio was lower (p < 0.001) and less favourable in the breast compared with the thigh. Despite the muscle type differences, goose meat of the local conserved breed exhibited good quality and expected enhancing impact on consumer health.

Rheological and textural analysis as tools for investigation of drug-polymer and polymer–polymer interactions on the example of low-acyl gellan gum and mesalazine

Purpose. In the performed study, the rheological and textural parameters of gellan-based hydrogels were investigated and their dependence on three factors was taken into consideration: ( i) The presence of the model drug, ( ii) The presence and type of the ionic crosslinking agent, and ( iii) the composition of the polymer network. The objective was to compare two analytical methods, regarded as complementary, and define to what extent the obtained results correlate with each other. Methods. The hydrogels contained low-acyl gellan gum or its mixtures with hydroxyethyl cellulose or κ-carrageenan. CaCl2 and MgCl2 were used as gelling agents. Mesalazine was used as a model drug. The rheological analysis included oscillatory stress and frequency sweeping. The texture profile analysis was performed to calculate texture parameters. Results. Placebo gels without the addition of gelling agents had the weakest structure. The drug had the strongest ability to increase the stiffness of the polymer network. The weakest structure revealed the placebo samples without the addition of gelling agents. Texture analysis revealed no significant influence of the drug on the strength of the gels, while rheological measurements indicated clear differences. Conclusions. It can be concluded that in the case of some parameters methods correlate, that is, the effect related to gelling ions. However, the rheological analysis seems to be more precise and sensitive to some changes in the mechanical properties of the gels.

Retail Packaging Affects Colour, Water Holding Capacity, Texture and Oxidation of Sheep Meat more than Breed and Finishing Feed

This study investigated the CIELab colour, water holding capacity, texture and oxidative stability of sheep meat from different breeds, finishing feeds, and retail packaging methods. Leg primal cuts from a subset of Composite wether lambs (n = 21) and Merino wether yearlings (n = 21) finished on a standard diet containing grain and cereal hay, a standard diet with camelina forage, or a standard diet with camelina meal, were used in this study. Semimembranosus and Vastus lateralis were packaged in vacuum skin packaging (VSP), or modified atmosphere packaging with 80% O2 and 20% CO2 (HioxMAP), or with 50% O2, 30% N2, and 20% CO2 (TrigasMAP). Packaging had a greater effect (p < 0.001) on L*, a*, b*, hue, and chroma than the effects from breed and finishing feed. Purge loss was affected by packaging. Cooking loss was affected by breed for Semimembranosus and packaging for both muscle types. HioxMAP and TrigasMAP increased WBSF and Texture Profile Analysis hardness of the meat compared to VSP. Lipid oxidation, assessed by TBARS, were lower in camelina forage or camelina meal supplemented diets and TrigasMAP compared to standard diet and HioxMAP, respectively. Total carbonyl and free thiol content were lower in VSP. Thus, supplementing feed with camelina forage or meal and lowering oxygen content in retail packaging by TrigasMAP or VSP are recommended to ensure optimal sheep meat quality.

A Relation between Exopolysaccharide from Lactic Acid Bacteria and Properties of Fermentation Induced Soybean Protein Gels

Exopolysaccharide (EPS) producing lactic acid bacteria (LAB) is considered to be an effective texture improver. The effect of LAB strains (different EPS production capacity) on physicochemical properties (texture profile, water distribution, rheological properties, and microstructure), protein conformation, and chemical forces of soybean protein gel was investigated. Correlations between EPS yield and gel properties were established. Large masses of EPS were isolated from L. casei fermentation gel (L. casei-G, 677.01 ± 19.82 mg/kg). Gel with the highest hardness (319.74 ± 9.98 g) and water holding capacity (WHC, 87.74 ± 2.00%) was also formed with L. casei. The conversion of β-sheet to α-helix, the increased hydrophobic interaction and ionic bond helped to form an ordered gel network. The yield was positively correlated with hardness, WHC, A22, viscoelasticity, and viscosity, but negatively correlated with A23 (p < 0.05). The macromolecular properties of EPS (especially the yield) and its incompatibility with proteins could be explained as the main reason for improving gel properties. In conclusion, the EPS producing LAB, especially L. casei used in our study, is the best ordinary coagulate replacement in soybean-based products.

Textural profile characteristic of the curd mass from camel milk for gero diet

There are not so many fermented milk products recommended for use in gerodiet. Among them, for the first time, the textural characteristics of curd mass made from camel milk with the addition of flaxseed flour were investigated. As a result of the study, it was found that camel milk curd differs in hardness, adhesion and distribution compared to cow milk curd. In terms of adhesion, the camel milk curd was 44.52% higher than the cow milk curd and 85% lower than the cow and camel milk curd. The adhesion of the curd mass from cow's milk was the least important among the curd mass. It was noted that the time taken to dispense the camel curd was 50% less than the time taken to dispense the cow's milk curd. However, all samples of curd mass did not differ significantly in hardness. As a result of the study, it can be concluded that camel milk curd mass in terms of chewing, distribution and firmness can have an effective texture profile compared to other samples.

Meat Quality In Broiler Chickens Fed On Cowpea (Vigna Unguiculata [L.] Walp) Seeds

The study aimed to evaluate the effects of a diet containing untreated cowpea (CWP; Aura 26 variety) seeds as a protein source on quality parameters (physicochemical properties and fatty acid composition) of chickens’ breast and thigh muscles. A total of 240 Ross 308 broiler chickens were randomly allotted to two groups (1 fed with soybean meal (SBM) and 2 fed with CWP), 6 replicate pens per group (20 chicks/pen). At 6 weeks of age, twelve birds/group were slaughtered. Breast and thigh muscles of birds fed CWP diets had significantly higher (P < 0.05) levels of n-3 polyunsaturated fatty acids (PUFA; C:18:3n-3, C:20:5n-3) compared with birds fed SBM diet. The n-6/n-3 PUFA ratio of the muscles decreased significantly (P < 0.05) in the CWP group. The study revealed that the use of CWP as a substitute for SBM had significant effects on physicochemical components of breast and thigh muscles. The lightness (L*) and redness (a*) of breast and thigh muscles were higher in the CWP treatment. The collagen and protein contents were higher, while the fat content was decreased (P < 0.05) in the CWP group. The texture profile analysis in breast and thigh muscles were comparable (P > 0.05) in both groups. These results confirm that CWP can be considered a promising protein source for broiler chicken feed.

Lactose-free Dulce de leche: compositional characterization, browning and texture profile

Our objective was to elaborate lactose-free Dulce de leche (DL) and evaluate the influence of the hydrolysis of this sugar on the attributes of the products. Fluid milk used was divided into two portions and, in one of them, enzymatic hydrolysis of lactose was carried through. Next, the homogenization of milk was performed at 20 MPa. Four different treatments were studied. The final products were evaluated in relation to their composition and physico-chemical characteristics. The main results show that the homogenized lactose-free DL obtained a higher concentration of free 5-Hydroxymethylfurfural (HMF) (133.77 ± 3.42 μmol l−1). Consequently, browning was more intense due to Maillard Reaction. Texture parameters were higher (1611.00 ± 598.78 g hardness and 19.52 ± 2.46 g gumminess) when compared to the homogenized traditional product (28.45 ± 1.16 μmol l−1 free HMF, 437.17 ± 279.3 g hardness, and 406.20 ± 311.69 g gumminess). Lactose-free products are in high demand by consumers; however, the results of this work highlight the challenges to properly control the browning and the texture parameters of DL.

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties

The production of edible film from onion (Allium cepa L.) to be applied as packaging is attractive, due to its chemical properties and biodegradable characteristics. Thus, we tested the hypothesis that edible onion film can positively influence the sensory properties, quality and increasing shelf life of beef burgers patties. The experiment was designed in a 4 × 2 factorial scheme, with two treatments (beef burgers patties with or without edible onion film) at an interval of four storage times (0, 3, 6 and 9 days) at 4 °C. The uncoated burger patties (control) suffered the most intense color modifications during the storage (p < 0.05). The luminosity index was higher (p < 0.05) in the control at all storage times, except at day 6, and redness, yellowness and chrome were higher (p < 0.05) in the edible onion film patties at all storage times. The pH of the beef burger patties was lower (p < 0.05) at all storage times when the edible onion film was applied. For the texture profile, only the chewiness was affected, as the inclusion of the edible onion film improved the chewing of the beef burgers patties over the storage time (p < 0.05). Additionally, there was an inhibition of the microbial growth of mesophiles and psychrophiles with the application of the edible onion film in beef burgers patties. The use of edible onion film improved the perception of panelists for the variables texture, color, flavor, odor and overall appearance, and increased the preference of panelists. The edible onion film is recommended for preserving beef burgers patties, as it delays the proliferation of unwanted microorganisms, stabilizes and improves the color parameters and sensory attributes, and increases the overall acceptance of the consumer.