Microbiological properties and volatile compounds of salted-dried goose

Kaban, Güzin; Kızılkaya, P.; Börekçi, Bilge Sayın; Hazar, Fatma Yağmur; Kabil, Emre; Kaya, Mükerrem

doi:10.1016/j.psj.2019.11.057

Cited by 5 publications

(4 citation statements)

References 24 publications

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“…Solé et al (2016), for example, determined an average slaughter weight of 5.3 kg whereas the breast muscle weight averaged 22.18%. The microbiological findings were consistent with the results obtained by Kaban et al (2020). Hence, the meat samples used in the freezing experiment could be considered representative examples.…”

Section: Discussionsupporting

confidence: 88%

Physicochemical and microbiological analysis of goose meat

Mukhametov

Chulenyov²,

Kazak³

et al. 2023

Qual. Assur. Saf. Crops Foods

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Temperature plays a crucial role in the storage of meat. Low temperature effectively slows down the growth rate of microorganisms and enzymatic activity that causes meat spoilage. Frozen storage of meat allows consumers to choose meat’s date of consumption during storage without losing its sensory quality. This work is committed to the effects of freezing and refrigeration on quality and safety of food. The study aims to determine whether different frozen storage temperatures and duration affect the quality of raw goose meat and its processing characteristics after thawing. This information could be a valuable contribution to the scientific literature concerning storage of meat. The focus was on goose meat and sausages. The meat was frozen in three independent runs for 3 and 6 months at -20°C and -70°C. The thawed meat was subjected to physicochemical and microbiological analyses and then turned into raw sausages. Frozen meat sausages showed significantly higher thiobarbituric acid (TBA) values after 2 and 4 weeks of the experiment, compared to the control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae for all storage temperatures. Findings of the present study could be used to preserve quality and taste of products during meat processing.

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Section: Discussionsupporting

confidence: 88%

Physicochemical and microbiological analysis of goose meat

Mukhametov

Chulenyov²,

Kazak³

et al. 2023

Qual. Assur. Saf. Crops Foods

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“…Lipid oxidation is a vital factor that influences the nutritional value, shelf life, sensory quality, and safety of animal products [ 4 , 5 , 6 , 7 ]. Volatile compounds produced from lipid oxidation in goose products [ 6 , 7 ] could affect consumers’ desire to purchase. One of the significant biomarkers of lipid oxidation and oxidative stress is MDA [ 5 ].…”

Section: Discussionmentioning

confidence: 99%

“…If the production of reactive oxygen species cannot be eliminated or neutralized to a normal level, lipid oxidation occurs [ 3 ]. Lipid oxidation can change the color, protein structure, shelf life, smell and taste of meat [ 4 , 5 , 6 , 7 ]. Compared with duck and chicken species, geese may be the most sensitive to lipid peroxidation [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of High-Frequency Electrical Stunning Current Intensities on Pre-Slaughter Stunning Stress and Meat Lipid Oxidation in Geese

Yang

Wan

et al. 2021

Animals

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Intensive slaughtering with electrical stunning (ES) is replacing traditional manual slaughtering of geese in China. This study aimed to assess stunning stress and meat lipid oxidation in geese stunned by high-frequency current intensities. Forty male Yangzhou geese, 92 days old, were randomly allocated into five treatments with eight replicates per treatment. The geese in the control group were not stunned, while the other birds were stunned by alternating current (AC) in a water bath. Each bird received a current intensity of 20 mA (E20mA), 40 mA (E40mA), 70 mA (E70mA), or 100 mA (E100mA) for 10 s at 500 Hz. The gene expression of c-jun N-terminal kinase 1 tended to decrease in the E40mA birds (p = 0.08). Stunning with 40 mA resulted in the maximum serum uric acid and urea among the ES groups and decreased serum adrenocorticotropin and creatine kinase (p < 0.01) compared with 70 mA and 100 mA. Increasing the current intensity reduced the diphenylpicrylhydrazyl free radical elimination ability and total-superoxide dismutase linearly in goose breast meat at d 2 and in thigh meat at d 0 (all p < 0.01). Stunning geese with 40 mA at 500 Hz for 10 s could alleviate stunning stress and meat lipid oxidation.

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“…Most industrial dried meat products are subjected to dry salting as a complementary process before the main drying process (Kaban et al, 2020). Salting is a common step when preparing dried meat products such as pastırma (a traditional Turkish dried beef product), charque (a traditional Brazilian dried beef product), and jerky (dried cured beef product) (Kim et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics

Olum,

Candoğan

2024

IFRJ

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Beef cuts were dried by tray drying (TD), microwave drying (MD), and TD+MD. Salting as pre-treatment was carried out with NaCl or NaCl+KCl salts to evaluate the effect of sodium reduction. The beef was divided into nine groups: three were subjected to TD, MD, and TD+MD; for the other six groups, dry salting was applied with 100% NaCl or 50% NaCl + 50% KCl, followed by MD, TD, or TD+MD. Processing times of TD, MD, and TD+MD were about 660, 250, and 300 min, and effective diffusivities (Deff) were 1.33 × 10-8, 3.88 × 10-8, and 3.57 × 10-8 m2/s, respectively. Compared with TD, the MD procedure resulted in significantly harder texture and lower rehydration ratio (p < 0.05). SEM images of dried beef indicated fractures and disruption after TD, while a compact structure was obtained with MD. Both salt types contributed a softer texture in rehydrated MD, but KCl did not change the hardness values of dried meat. MD could have great potential for drying meat by reducing drying time, and KCl could be applied as a substitute for NaCl without adversely affecting the structural quality.

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Microbiological properties and volatile compounds of salted-dried goose

Cited by 5 publications

References 24 publications

Physicochemical and microbiological analysis of goose meat

Physicochemical and microbiological analysis of goose meat

Effects of High-Frequency Electrical Stunning Current Intensities on Pre-Slaughter Stunning Stress and Meat Lipid Oxidation in Geese

Comparative study on microwave and tray drying of beef: Effect of partial salt replacement on drying kinetics and structural characteristics

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