Comparative Analysis of Red and White Turkey Meat Quality

Amirkhanov, Kumarbek; Igenbayev, Aidyn; Nurgazezov, Almagul; Okuskhanov, Eleonora; Kassymov, Samat; Муслимова, Назерке Рахифовна; Yessimbeko, Zhanibek

doi:10.3923/pjn.2017.412.416

Cited by 21 publications

(16 citation statements)

References 6 publications

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“…The determination of the chemical composition (moisture, fat, ash, and protein) was based on the methods previously described [ 23 ]. Briefly, to determine moisture, the samples were dried in a drying oven, and moisture was calculated according to the standards [ 28 , 29 ].…”

Section: Methodsmentioning

confidence: 99%

“…Moreover, since the meat-bone grinding process does not involve thermal treatments, the vitamin and mineral content is preserved. The use of grinding and ultrafine grinding technology for obtaining meat-bone pastes was previously reported by several authors and companies [ 21 , 22 , 23 ]. Additionally, the use of meat-bone paste for the development of functional meat products was also studied [ 24 , 25 ].…”

Section: Introductionmentioning

confidence: 99%

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Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

Yessimbekov

Какимов

Caporaso

et al. 2021

Foods

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The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-meat paste, including calcium (3080 mg/100 g), magnesium (2120 mg/100 g), phosphorous (2564 mg/100 g), and iron (7.30 mg/100 g), explained the higher amount of both ash and these minerals in the reformulated samples compared to the control samples. The total caloric value (~300 kcal/100 g) was also unaffected by the addition of bone-meat paste. The content of both essential and non-essential amino acids decreased with the inclusion of meat-bone paste, although this decrease was lower in essential (6280 mg/100 g in control vs. 5756 mg/100 g in samples with 25% of meat-bone paste) than in non-essential amino acids (6080 mg/100 g in control vs. 3590 mg/100 g in samples with 25% of meat-bone paste). This fact is due to several essential amino acids not showing differences between control and reformulated samples, while in non-essential amino acids, these differences were greater. The results of this study showed that meat-bone paste addition is a good strategy to produce liver pâté enriched in minerals and with minimum influence on the content of the other important nutrients. Therefore, these results can be used for the design of new liver pâté with an increased nutritional significance by using meat industry by-products. According to the balance of minerals, the use of 15% of meat-bone paste to reformulate liver pâté is the best strategy used in the present research. However, additional studies on the stability (during storage), shelf-life, and sensory acceptability of these reformulated pâtés should be carried out.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

Yessimbekov

Какимов

Caporaso

et al. 2021

Foods

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“…The high lipid level found in this kind of ham is probably related to the turkey and poultry meat composition and not the fat addition for preparation. Lipid levels in raw turkey meat ranged between 11.4 ± 0.01 to 21.7 ± 0.01 g/100g in white and red meat respectively [23]. Generally, lipid and protein contents in hams vary within turkey or poultry species, feed, season and the process for ham preparation.…”

Section: Proximate Compositionmentioning

confidence: 99%

Trans Fatty Acids, Biochemical and Microbiological Quality of Selected Tunisian Hams

Selmi¹

2019

IJFS

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Forty forts samples of hams were selected from hyper market and categorized as Turkey ham, spiced turkey ham, Turkey ham for children, smoked turkey ham, turkey ham enriched with n-3 fatty acids, and chicken ham). Vegetables oils for ham preparation were also studied. Total fat ranged from 1.33 ± 0.31 to 12.63 ± 0.84 g/100g of fresh product and the maximum was found in turkey ham. Saturated and n-3 fatty acids showed a significant variation (p<0.05) from 27.2 to 44.9 % and from 0.52 to 11.9 % respectively. About 90% of the analysed ham product contained less than 1% trans fatty acids and 10% more than 2.5%. Ash levels reveal high sodium content in Tunisian ham. All commercialized hams samples are free of pathogenic bacteria and of E. coli. Due to our data, the importance of introduce effective policies for reducing the intake of saturated fat, trans FA and salt is required.

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“…On the other hand, over the past decades, the consumption of poultry and processed poultry products has significantly increased (Hrynets et al, 2011). Among the poultry, turkey meat is recommended by many nutritionists because of its moderate low-fat content, relatively higher polyunsaturated fatty acids, high levels of vitamin B, and low cholesterol (Amirkhanov et al, 2017;Taheri et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Industrial and culinary practice effects on biologically active polyamines level in turkey meat

Bashiry

Hosseini

Mohammadi

et al. 2021

qas

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Polyamines, including putrescine, spermidine, and spermine, are biological compounds present in nearly all food items. Their desirable physiological effects include cell division and growth. Hence, are undesirable in the diet of patients with tumor. This study aimed to assess the impact of curing agents (sodium chloride (0–2 g), sodium nitrite (0–200 ppm), sodium polyphosphate (0–0.5 g), and ascorbic acid (0–500 ppm)), cooking (frying (180°C), and boiling (100°C)) on polyamine contents in turkey breast meat using response surface methodology based on central composite design and dispersive liquid-liquid microextraction. Postprocessing changes were investigated using a high-performance liquid chromatography equipped with an ultraviolet detector. Study outcomes showed the presence of sodium chloride, sodium nitrite, and sodium polyphosphate in turkey meat reduced the putrescine and spermine content significantly (P < 0.0001). The addition of ascorbic acid as a curing agent slightly increased the concentration of polyamines, while no significant linear effects were associated with the thermal processes. The study observed that curing agents like sodium chloride, sodium nitrite, sodium polyphosphate, and ascorbic acid at 2 g, 200 ppm, 0.5 g, and 382 ppm, respectively, in frying mode minimized spermine and putrescine content with more than 96% desirability. In conclusion, curing additives and cooking are promising procedures for polyamine reduction in turkey breast meat.

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Comparative Analysis of Red and White Turkey Meat Quality

Cited by 21 publications

References 6 publications

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté

Trans Fatty Acids, Biochemical and Microbiological Quality of Selected Tunisian Hams

Industrial and culinary practice effects on biologically active polyamines level in turkey meat

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