COMPARISON OF PROPERTIES OF SELECTED RIPENING RAW MEAT PRODUCTS
Journal Title: Żywność. Nauka. Technologia. Jakość - Year 2012, Vol 19, Issue 6
Abstract
The objective of the study was to compare the basic chemical composition, the proteolytic and lipolytic transformations progress level, the qualitative and quantitative composition of microflora, as well as the sensory quality of selected ripening raw meat products. Based on the differences in the contents of freeamino groups and free fatty acids, and on the diverse profiles of volatile aromatic compounds, it was found that the meat products analyzed highly varied. The effect of the development of lactic acid bacteria and the accumulation of free fatty acids caused the pH value of the meat products to decrease. In the group of smoked meat products, prosciutto crudo and kumpia contained the highest counts of lactobacilli (5.8 and 5.6 log cfu/g, respectively), lactococci (7.8 and 7.3 log cfu/g, respectively), as well as the highest quantity of free fatty acids (883 and 1400 mg/kg, respectively). Owing to the dynamically progressing proteolysis, the pH value of pork kumpia (5.3) was higher than that of prosciutto crudo (5.2). In the group of sausages, the kindziuk meat products were characterized by the lowest pH (from 5.14 to 5.26), the highest counts of lactobacilli (from 5.00 to 5.90 log cfu/g) and lactococci (from 6.90 to 7.90 log cfu/g), as well as the most abundant free fatty acids (from 760 to 880 mg/kg). The volatile aromatic compounds, saccharide fermentation (methyl acetate, ethyl acetate) and cell metabolism transformations products (acetic acid, butanoic acid), confirmed a high enzymatic activity of microorganisms during the ripening process of the meat products under study.
Authors and Affiliations
Ewelina Węsierska, Marek Szołtysik, Małgorzata Bączkowicz, Aneta Parys, Anna Wróblewska
Keywords
Related Articles
- EP ID EP116246
- DOI 10.15193/zntj/2012/85/152-166
- Views 61
- Downloads 0
Plon, komponenty składowe plonu oraz celność ziarna wybranych odmian owsa siewnego
W badaniach prowadzonych w latach 2006 - 2008 w Stacji Hodowli Roślin Polanowice porównano plon, komponenty składowe plonu oraz celność ziarna dziewięciu odmian hodowlanych owsa siewnego. Największe plony ziarna (8,48...
Zawartość wybranych pierwiastków w mięsie kurcząt brojlerów poddanych różnym wariantom obrotu przedubojowego
Celem przeprowadzonych badań było określenie zawartości: Mg, Ca, Na, K, P, Fe w mięśniach piersiowych kurcząt brojlerów ROSS 308, poddanych w okresie lata 2010 r. różnym wariantom postępowania przedubojowego. W postępo...
NUTRITIONAL VALUE AND TECHNOLOGICAL SUITABILITY OF MILK PRODUCED IN INTENSIVE AND TRADITIONAL SYSTEMS IN 3 REGIONS OF EASTERN POLAND
The study involved 68 farms located in 3 regions of Eastern Poland, i.e. in the lowland (terrains near the Bug, Biebrza, and Narew rivers), in the Beskid Niski Mountains, and in the Bieszczady Mountains. The farms stud...
Proteoliza keratyny piór kurzych z wykorzystaniem pozakomórkowych enzymów proteolitycznych szczepu Bacillus cereus B5e/sz
W hodowli bakterii Bacillus cereus B5e/sz na podłożu syntetycznym z dodatkiem piór kurzych biodegradacji ulegały keratyny zaliczane do białek włókienkowych. Ich hydroliza zachodziła przy udziale wydzielanych do środowisk...
ASSESSMENT OF PHYSICO-CHEMICAL PROPERTIES AND SENSORY QUALITY OF SELECTED FRUIT GELS
Fruit gels are a product that enjoys growing interest of consumers. This product is applied both in the confectionery industry and in the home cooking. The objective of this paper was to compare the content of dry mass...