Quality of comminuted sausages formulated from mechanically deboned poultry meat

Mielnik, Maria; Aaby, Kjersti; Rolfsen, Knut; Ellekjær, Marit Risberg; Nilsson, Astrid

doi:10.1016/s0309-1740(01)00167-x

Cited by 70 publications

(49 citation statements)

References 21 publications

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“…z możliwo-ści wykorzystania do ich produkcji łatwo dostępnych i tanich surowców, m.in. mięsa oddzielonego mechanicznie oraz mięsa odścięgnionego [7,16,23].…”

Section: Wprowadzenieunclassified

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

Tolik

Słowiński

Desperak

2015

zntj

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WPŁYW ZASTOSOWANIA DROBIOWEGO MIĘSA ODDZIELONEGO MECHANICZNIE ORAZ MIĘSA ODŚCIĘGNIONEGO NA JAKOŚĆ PASZTETÓW STERYLIZOWANYCHS t r e s z c z e n i e Celem pracy było określenie wpływu zastosowania drobiowego mięsa oddzielonego mechanicznie (MDOM) oraz mięsa odścięgnionego (Baader) na wybrane wyróżniki jakości pasztetów sterylizowanych. Jakość pasztetów określano po 48 h od ich wyprodukowania. Oznaczono w nich: pH, ilość wycieku po obróbce termicznej, parametry barwy, siłę penetracji, zawartość wody, białka i tłuszczu oraz oceniono jakość sensoryczną. Stwierdzono, że zarówno MDOM, jak i Baader mogą być stosowane do produkcji apertyzowanych pasztetów drobiowych. Pasztety zawierające mięso drobiowe oddzielone mechanicznie charakteryzowały się niższą wartością parametru barwy L* (57,2) oraz wyższą wartością parametru barwy a* (7,2) w porównaniu z pasztetami zawierającymi mięso drobiowe odścięgnione (odpowiednio: 60,8 i 5,8). Nie zaobserwowano istotnego (p < 0,05) wpływu rodzaju użytego surowca mięsnego na pH, które w obydwu wariantach pasztetów wynosiło 6,5 oraz na ilość wycieku po obróbce termicznej pasztetów zawierających oddzielone i odścięgnione mięso drobiowe (odpowiednio: 2,9 i 3,2 %). Wartość siły penetracji pasztetów zawierających MDOM wynosiła 2,5 N i nie różniła się istotnie (p < 0,05) od wartości tego parametru pasztetów zawierających Baader (2,4 N). Rodzaj użytego surowca nie wpłynął również na podstawowy skład chemiczny. Zawartość wody, białka i tłuszczu w pasztetach zawierających mechanicznie oddzielone mięso drobiowe wynosiła odpowiednio [%]: 59,1, 17,2 oraz 22,5. Pasztety zawierające drobiowe mięso odścięgnione charakteryzowały się zawartością wody na poziomie 60,0 %, białka -17,5 % oraz tłuszczu -21,2 %. Nie stwierdzono także istotnych (p < 0,05) różnic pod względem jakości sensorycznej obu wariantów pasztetu.Słowa kluczowe: mięso drobiowe oddzielone mechanicznie (MDOM), mięso drobiowe odścięgnione (Baader), pasztet, konserwy sterylizowane Mgr inż. D. Tolik, prof. dr hab. M. Słowiński, mgr inż. K. Desperak, Katedra Technologii Żywności,

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“…z możliwo-ści wykorzystania do ich produkcji łatwo dostępnych i tanich surowców, m.in. mięsa oddzielonego mechanicznie oraz mięsa odścięgnionego [7,16,23].…”

Section: Wprowadzenieunclassified

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

Tolik

Słowiński

Desperak

2015

zntj

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“…The poultry industry has high potential for increasing protein output for human consumption since the consumption of poultry meat and its product is growing all over the world (1). The Japanese quail is an additional source of animal protein for human consumption.…”

Section: Introductionmentioning

confidence: 99%

Characteristics And Proximate Composition Of Japanese Quail (Coturnix Japonica) Carcass In A Semi Arid Area Of Nigeria

Raji¹,

Girgiri²,

Alade³

et al. 2015

TJS

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Characteristics and proximate compositions of Japanese quail carcass in a semi arid area of Nigeria were determined at the Poultry Unit of the Department of Animal Science, University of Maiduguri using 300 random bred Japanese quail. Sex, color type, weight group and age had significant effects on carcass characteristics. Sexual dimorphism was in favor of the females for most carcass characteristics; however, dressed percent (72.41%) was significantly higher in males than females (68.02%). Wild type Japanese quails had significantly higher slaughter weight (132.66 g) than light brown (121.33 g). The values for most carcass traits increased with increase in age and weight of birds. Abdominal fat deposit in the Japanese quail became noticeable only at 24 weeks (1.39 g) of age and increased to 10.70 g at 52 weeks. The mean values of moisture, dry matter, protein, ether extract and ash in whole Japanese quail carcass were 78.22, 21.78, 15.55, 12.23 and 2.91%, respectively. The corresponding values for breast meat were 78.88, 21.12, 17.90, 2.01 and 2.28% while those of thigh were 82.28, 17.72, 13.63, 2.91 and 2.86%. Age had effect on composition of whole carcass, breast and thigh meats, moisture content of whole quail carcass decreased with a reversing trend for dry matter, crude protein and ether extract. At 6 weeks of age, moisture in whole quail was 14.85% higher than at 24 weeks. In contrast, at 24 weeks dry matter, crude protein and ether extract were 11.06, 7.89 and 17.32% respectively, higher than at 6 weeks. Similar trends were observed for breast and thigh meats, though the former had better quality.

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“…Kümes hayvanlarının işlendiği işletmelerde ürünler genellikle alım, kesim, kan akıtma, haşlama, tüylerin ayrılması, yıkama, iç organların boşaltılması, iç organların temizlenmesi, karkas yıkama, soğutma, paketleme, tartım, sınıflandırma, paketleme, dağıtım gibi aşama-lardan geçerek tüketiciye ulaşır. Hava, su, ekipman, paketleme materyali, deri, ayak ve tüylerde bulunan mikroorganizmalar kap ve ekipmanlar aracılığıyla diğer karkaslara bulaşabilir (18,35). Bunun yanında personel hijyeninin zayıf olması durumunda işçiler aracılığıyla kontaminasyon artmaktadır.…”

Section: Tartışma Ve Sonuçunclassified

Mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal niteliklerinin belirlenmesi

ŞİRELİ¹

2014

Ankara Üniversitesi Veteriner Fakültesi Dergisi

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Özet: Bu çalışma, mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal özelliklerinin belirlenmesi amacıyla yapılmıştır. Bu amaçla materyal olarak 100 adet mekanik olarak ayrılmış kanatlı eti kullanılmıştır. Mekanik olarak ayrılmış broiler etlerinin kuru madde, rutubet, protein, yağ, kül ve pH ortalama değerleri sırasıyla % 36.10, % 63.89, % 14.04, % 20.18, % 1.09 ve 6.6 olarak saptanmıştır. Araştırmada, kalsiyum (Ca) değeri 674.01 mg/kg ve fosfor (P) değeri ise 503.38 mg/kg olarak ölçülmüştür. Mikrobiyolojik analiz sonuçlarına göre aerob mezofil genel canlı sayısı 6.64 log kob/g, Enterobacteriaceae spp. 3.95 log kob/g, mikrokok/stafilokok 5.12 log kob/g, Pseudomonas spp. 4.24 log kob/g, maya/küf 2.19 log kob/g olarak saptanmıştır. Koliform bakteri ve E.coli sayısı <3-45 EMS/g arasında bulunmuştur. Araştırmada, koagulaz pozitif stafilokokların belirlenmesi için 395 şüpheli izolat elde edilmiştir. Bu izolatlardan 20'si (% 5.06) koagulaz pozitif stafilokok olarak saptanmıştır. Koagulaz pozitif izolatların 7'si S.aureus olarak identifiye edilmiştir. İzolatların % 42.85'inin (3/7) enterotoksin A, % 28.57'sinin (2/7) enterotoksin D, % 14.28'inin (1/7) enterotoksin A ve B ve % 14.28'inin (1/7) enterotoksin A, B ve C'yi ürettiği saptanmıştır. Çalışmada örneklerin % 30'nun Salmonella spp. ile kontamine olduğu saptanmıştır. Sonuç olarak; MABE'ye ait olan bazı kimyasal ve mikrobiyolojik analiz sonuçlarının Türk Gıda Kodeksi yasal limitlerinin üzerinde olduğu tespit edilmiştir.Anahtar sözcükler: Kimyasal kalite, mekanik ayrılmış broiler eti (MABE), mikrobiyolojik kalite, S. aureus, Salmonella spp. Determination of some microbiological and chemical quality of mechanically seperated broiler meatsSummary: This study was made for defining some microbiological and chemical properties of mechanically deboned broiler meats. For this; a hundred mechanically seperated broiler meat were used, as a material. Mean value of dry matter, humidity, protein, lipid, ash and pH of deboned chicken meats were; 36.10%, 63.89%, 14.04%, 20.18%, 1.09% and 6.6 respectively. At research, calcium and phosphorus analysis have been made by Inductively Coupled Plasma, ICP and mean calcium and phosphorus values were 674.01 mg/kg and 503.38 mg/kg. According to microbiological analysis results; mean aerob mesophile total viable count 6.64 log cfu/g, Enterobacteriaceae spp. 3.95 log cfu/g, Micrococcus/Staphylococcus 5.12 log cfu/g, Pseudomonas spp. 4.24 log cfu/g, yeast/mold 2.19 log.cfu/g. Analysis of coliform group bacteria and E.coli has been made according to MPN techniques. Number of coliform bacteries were <3-45 MPN/g and E.coli were <3-45 MPN/g. At research, for determining coagulase positive staphylococcus; 395 suspect isolates were achieved. 20 of these isolate; were identified as coagulase positive staphylococcus. Seven of total 20 coagulase positive isolates were defined as S. aureus. To determine enterotoxin production ability of S. aureus; Ridascreen SET A, B, C, D, E tests were used. Eventually; 42.85% (3/7) enterot...

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Quality of comminuted sausages formulated from mechanically deboned poultry meat

Cited by 70 publications

References 21 publications

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

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

Characteristics And Proximate Composition Of Japanese Quail (Coturnix Japonica) Carcass In A Semi Arid Area Of Nigeria

Mekanik olarak ayrılmış broiler etlerinin (MABE) bazı mikrobiyolojik ve kimyasal niteliklerinin belirlenmesi

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