Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety
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...
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Online Access: | http://dx.doi.org/10.1155/2019/5313496 |
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doaj-fbea1d9ae899432c8b5774daf72593562020-11-25T00:00:27ZengHindawi-WileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/53134965313496Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product SafetyAnna Augustyńska-Prejsnar0Małgorzata Ormian1Paweł Hanus2Maciej Kluz3Zofia Sokołowicz4Mariusz Rudy5University of Rzeszow, Faculty of Biology and Agriculture, Department of Animal Production and Poultry Products Evaluation, 35-959 Rzeszów, PolandUniversity of Rzeszow, Faculty of Biology and Agriculture, Department of Animal Production and Poultry Products Evaluation, 35-959 Rzeszów, PolandUniversity of Rzeszow, Faculty of Biology and Agriculture, Department of Food Technology and Human Nutrition, 35-959 Rzeszów, PolandUniversity of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergetics and Food Analysis, 35-959 Rzeszów, PolandUniversity of Rzeszow, Faculty of Biology and Agriculture, Department of Animal Production and Poultry Products Evaluation, 35-959 Rzeszów, PolandUniversity of Rzeszow, Faculty of Biology and Agriculture, Chair of Agricultural Processing and Commodity Science, 35-959 Rzeszów, PolandAlong 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.http://dx.doi.org/10.1155/2019/5313496 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Anna Augustyńska-Prejsnar Małgorzata Ormian Paweł Hanus Maciej Kluz Zofia Sokołowicz Mariusz Rudy |
spellingShingle |
Anna Augustyńska-Prejsnar Małgorzata Ormian Paweł Hanus Maciej Kluz Zofia Sokołowicz Mariusz Rudy Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety Journal of Food Quality |
author_facet |
Anna Augustyńska-Prejsnar Małgorzata Ormian Paweł Hanus Maciej Kluz Zofia Sokołowicz Mariusz Rudy |
author_sort |
Anna Augustyńska-Prejsnar |
title |
Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety |
title_short |
Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety |
title_full |
Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety |
title_fullStr |
Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety |
title_full_unstemmed |
Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety |
title_sort |
effects of marinating breast muscles of slaughter pheasants with acid whey, buttermilk, and lemon juice on quality parameters and product safety |
publisher |
Hindawi-Wiley |
series |
Journal of Food Quality |
issn |
0146-9428 1745-4557 |
publishDate |
2019-01-01 |
description |
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. |
url |
http://dx.doi.org/10.1155/2019/5313496 |
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