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Autor
Lesiów Tomasz
Tytuł
Prognozowanie jakości wyrobów z mięsa kurcząt na podstawie reologicznych właściwości homogenatów
Predicting Quality of Final Products From Poultry Meat on the Basis of Muscle Homogenate Rheological Properties.
Źródło
Prace Naukowe Akademii Ekonomicznej we Wrocławiu. Seria : Monografie i Opracowania (nr 139), 2001, nr 889, 134 s., rys., bibliogr. s.93-104, Aneks
Słowa kluczowe
Mięso drobiowe, Przemysł mięsny, Jakość mięsa, Badanie jakości mięsa, Technologia produkcji żywności, Przegląd literatury
Poultry meat, Meat industry, Meat quality, Meat quality tests, Food production technology, Literature review
Uwagi
summ.
Abstrakt
Podjęto próbę ustalenia wpływu pH i siły jonowej na właściwości żelujące homogenatów mięśni piersiowych i udowych kurcząt przy pośrednim stężeniu białka (4,5%) oraz wpływu typu mięśnia i zróżnicowanej ilości solanki peklującej o zmiennym składzie na jakość modelowych wędlin drobiowych.

In systems with low protein concentration, gel properties of poultry light and dark muscle myofibrillar proteins are influenced by muscle fibre type composition, pH and protein concentration. In systems with high protein concentration (myofibrils, comminuted and chopped meat) the rheological characteristics of thermally induced gels are the pH most dependent. There is lack of information about rheological properties of chicken muscle homogenates in the intermediate protein concentration range and final products processed from whole muscles. Therefore, the aim of this study was to measure influence of pH from 5,8 to 6,6 and ionic strength from 0,05 to 0,67 on apparent viscosity and gelation properties of chicken breast and thigh muscle homogenates at 4,5% protein concentration; examine two heating methods on cooking losses and shear force of light and dark muscles and coarsely ground model products manufactured with 2% NaCl or cured; and use of two different in composition curing brines on color and texture of model poultry products, i.e., filet (breast muscles) and ham (mixture of breast and leg muscles at ratio 1:1). Moreover, the gelation properties of muscle homogenates gels measured by penetration method and dynamic thermomechanical analysis (TMA) were compared with parameters of mechanical properties of final products measured by instrumental texture profile analysis (TPA), test F40 (40% sample compression) and shear force. The type of muscle, pH and ionic strength of extraction solutions had pronounced influence on rheological properties of meat homogenates. Breast muscle homogenates exhibited optimal rheological properties (apparent viscosity and gelation) at pH 6,3 and thigh at pH 6,0-6,3. These properties were influenced by increase of amount of bound water by muscle homogenates and decrease of amount of extractable proteins occurring simultaneously with increase in pH. The rheological properties of breast muscle homogenates were lower than thigh ones at pH 5,8 and 6,0, and were better at pH 6,3. The muscle type, its pH and form (whole or comminuted) and heating procedure applied, influenced cooking losses and shear force of model products. Also, muscle type and/or pH, as well as type and amount of curing brine influenced color and mechanical properties of commercially manufactured final model products. The textural properties of model filet (pH 6,35) produced with brine A were insignificantly higher than model ham (pH 6,50). Therefore, no relationship was found between both muscle homogenate gelation properties at different pH and textural properties of final model products processed with brine A. Model fillet (pH 6,25) produced with brine B had better textural properties than model ham (pH 6,39), what was in accordone with better gelation properties of breast muscle homogenates at pH 6,3 than thigh at pH 6,3-6,6, however, the protein content in model ham was not comparable with model filet (lower by 1,5%). To guarantee high quality of final products it is important: to eliminate of PSE and DFD muscles, to use functional additives and to control brine pH at level which will promote extractability and secure proteins water binding during curing and tumbling, as well as desired matrix formation during heat treatment. Poultry processors in Poland are faced with problem of defective meat (PSE, DFD). In 1999 the economical losses associated with the processing of PSE meat by polish poultry industry were equall of 0,76% for chicken breast muscles and 3,31% for turkey breast muscles in relation to the poultry livestock value. Therefore, reduction of preslaughter stress, fast postslaughter chilling technologies and sorting-out PSE and DFD meat from normal (use of pH or lightness L* characteristic), may result in advatages in processing of higher quality products and substantial reduction of economic losses. The results and technological observations gathered in this studies will provide processors with more options to utilize PSE meat in products of similar quality as those made from normal meat. (original abstract)
Dostępne w
Biblioteka Główna Uniwersytetu Ekonomicznego w Krakowie
Biblioteka Główna Uniwersytetu Ekonomicznego w Poznaniu
Biblioteka Główna Uniwersytetu Ekonomicznego we Wrocławiu
Bibliografia
Pokaż
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