Effect of Using Mechanically Deboned and Desinewed Poultry Meat on Quality of Sterilized Pâtés

Tolik, Dominika; Słowiński, Mirosław; Desperak, Katarzyna

doi:10.15193/zntj/2015/102/077

Cited by 3 publications

(6 citation statements)

References 5 publications

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“…In this study, the moisture content ranged from 58.7 to 65.3% (P < 0.05). Similar results were obtained by Tolik et al (2015), in their study of pâté with added deboned poultry meat, the moisture content was found to be 59.1% [15]. The fat content was 22.5%, which was significantly higher than our results.…”

Section: Resultssupporting

confidence: 91%

Effects of protein-in-oil emulsion on the physicochemical and sensory properties of the pâté

Зинина

Vishnyakova

Неверова

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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The effects of adding protein-in-oil emulsion (POE) with biotechnologically processed by-products, sunflower oil and various types of flour – oat, chickpeas and corn flour – to pâté, were investigated. Physicochemical and sensory properties in samples of pâté prepared with the addition of 30, 40 and 50% POE, were determined. Samples with 30% of protein-in-oil emulsion based on chickpea flour or 40% of protein-in-oil emulsion based on oat flour had optimal sensory properties. The protein content of the pâté samples varied from 14.6 to 16.4%, fat content – from 13.6 to 16.7%, moisture content – from 58.7 to 65.3%. The trend of a decrease in protein and moisture content and an increase in fat content with increasing the protein-in-oil emulsion in the formulation of pâté was noted. According to the results of the research, the authors recommend introducing 30% of protein-in-oil emulsion based on chickpea flour or 40% of protein-in-oil emulsion based on oat flour into pâté. The use of by-products in the form of the protein-in-oil emulsion with sunflower oil and various types of flour allows for the production of the pâtés with good consumer properties and that makes rational use of raw materials.

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Section: Resultssupporting

confidence: 91%

Effects of protein-in-oil emulsion on the physicochemical and sensory properties of the pâté

Зинина

Vishnyakova

Неверова

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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“…However, the differences turned out to be insignificant in successive storing periods. Tolik et al (2015) in their work, similarly to the below work, found no effect of the type of the applied raw meat (MSPM/MSPM with partly preserved structure) on colour Danyluk, B., Bilska, A., Kowalski, R., Danyluk, M. (2016). Evaluation of selected quality characteristics of fine ground sausages of frankfurter type containing MSPM.…”

Section: Resultssupporting

confidence: 59%

Evaluation of selected quality characteristics of fine ground sausages of frankfurter type containing MSPM

Danyluk¹,

Bilska²,

Kowalski³

et al. 2016

Nauka Przyr. Technol.

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SummaryBackground. More and more poultry is intended for the production of boneless culinary meat both in Poland and other EU countries. The method in which meat is prepared causes inaccurate deboning, leaving a relatively meaningful amount of muscle tissue on the skeletal system. Loss of protein, beneficial for its nutritional value, reaches the level of a few percent of the total of the obtained meat mass. Thus, the issue of mechanically separated poultry meat (MSPM) utilization becomes significant. However, meat mechanically deboned may deteriorate the sensory quality of the final product with respect to characteristics such as taste, odour, consistency, and colour. In this context, the work is focused on an evaluation of selected quality features of the frankfurter type sausage with varied MSPM participation obtained from poultry necks and bodies. Material and methods. The research material was a frankfurter type sausage, made from class III pork -control sample K. In the other experimental samples, 25% and 50% of pork was substituted by MSPM obtained from necks (Sz25 and Sz50) and bodies (W25 and W50) of broilers of the COB breed. In the experimental sausages the following were measured: chemical composition and colour L*a*b* in CIE system. Then, sensory evaluation was carried out applying a 5-point method. The obtained results were subjected to statistical analysis. Results. On the basis of the obtained results it was stated that the basic composition of the final product changed depending upon the type and amount of MSPM introduced into the raw material composition. The introduction of MSPM into the mentioned meat products composition brought about a significant decrease in the notation of characteristics such as odour, cross-section colour, and exterior colour, measured sensorically. However, the statistical analysis of the results did not show a significant impact of a partial substitution of pork meat with mechanically deboned poultry meat on the overall desirability of the model sausages. Conclusions. A partial substitution of pork meat with mechanically deboned poultry meat from broilers' necks and bodies is possible. MSPM content of the raw material composition higher than Danyluk, B., Bilska, A., Kowalski, R., Danyluk, M. (2016). Evaluation of selected quality characteristics of fine ground sausages of frankfurter type containing MSPM. Nauka Przyr. Technol., 10, 4, #42. DOI: http://dx.doi.org/ 10.17306/J. NPT.2016.4.42 2 25% may negatively influence some sensory quality characteristics. No significant impact of substitution of pork meat MSPM on physical colour parameters a* and b* was noticed, independently of the type of MSPM and amount of substitution in the raw material.

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“…The color of processed meat products is the result of the chromatic effect of meat, fat, and other additives. However, the quantity, composition, and metabolism of hem pigments in muscle tissue plays a decisive role in the color forming [3].…”

Section: Physicochemical Properties Of Pork Pâtésmentioning

confidence: 99%

“…Apart from the basic raw materials, the color of pâtés may be significantly influenced by the use of non-meat additives, spices, curing compounds, or color stabilizers [3]. However, the additives used should not cause significant changes in the color of the new product in comparison with the conventional one [22].…”

Section: Physicochemical Properties Of Pork Pâtésmentioning

confidence: 99%

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Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

et al. 2020

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The aim of the study was to assess the influence of the addition of fish raw materials (roe or fish meat) on the quality and nutritional value of pork pâtés. The control group (n = 4) consisted of pork pâtés, I experimental group (n = 6) of pâtés with 20% addition of roe (perch and pike), and II group of pâtés with 20% addition of fish (perch and pike meat) (n = 6). The pâtés’ pH, color, and profiled texture analysis were instrumentally measured and water, protein, fat, ash, and fatty acid content were determined by reference methods. To assess the oxidative stability of lipids the measurement of peroxide number, thiobarbituric acid reactive substances and content of conjugated dienes and trienes was used. The degree of fat hydrolysis was determined on the basis of acid value. Sensory analysis was carried out using the scaling method, taking into account 12 unit quality characteristics. Products with roe and meat contained less fat (accordingly 15.9% and 14.1%) and showed lower calorific value (accordingly 225.6 and 208.6 kcal/100 g) compared to pork pâtés (20.2% of lipids, 267 kcal/100 g). Moreover, the addition of fish raw materials improved the index of nutritional quality for protein (from 3.2 to 3.9) and beneficially reduced the nutritional index for fat (from 2.2 to 1.9). Fish constituents modified, to a certain extent, the color, texture, and sensory properties of pâtés, while maintaining full acceptability in consumer assessment. The addition of fish roe significantly increased the healthful quality by improving the fatty acid profile of pâtés, in which the significantly highest content of n-3 fatty acids, including eicosapentaenoic and docosahexaenoic acids (accordingly 252.21, 43.17, and 107.94 mg/100 g product), as well the highest concentration of saturated branched chain fatty acids were determined (18.75 mg/100 g product).

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Effect of Using Mechanically Deboned and Desinewed Poultry Meat on Quality of Sterilized Pâtés

Cited by 3 publications

References 5 publications

Effects of protein-in-oil emulsion on the physicochemical and sensory properties of the pâté

Effects of protein-in-oil emulsion on the physicochemical and sensory properties of the pâté

Evaluation of selected quality characteristics of fine ground sausages of frankfurter type containing MSPM

Effect of Pork Meat Replacement by Fish Products on Fatty Acid Content, Physicochemical, and Sensory Properties of Pork Pâtés

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