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Quality Assessment of Minced Poultry Products Including Black Fermented Garlic
Anna Augustyńska-Prejsnar1, Miroslava Kačániová2, Małgorzata Ormian1
1Department of Animal Production and Poultry Products Evaluation, Institute of Food Technology and Nutrition, University of Rzeszow, 35-959 Rzeszow, Poland.
Foods (Basel, Switzerland)
|January 11, 2024
Summary
Fermented black garlic can enhance minced poultry quality, with 2% offering optimal taste and aroma. Higher concentrations, like 4% black garlic, were found unacceptable by sensory assessors.
Area of Science:
- Food Science
- Meat Technology
- Fermentation Science
Background:
- Minced poultry products are susceptible to quality degradation during storage.
- Fermented black garlic (BG) possesses unique bioactive compounds and potential antimicrobial properties.
Purpose of the Study:
- To investigate the impact of varying fermented black garlic (BG) concentrations on the physicochemical, microbiological, and sensory quality of minced poultry.
- To compare the effects of BG with fresh garlic (FG) as a potential natural additive.
Main Methods:
- Minced poultry products were prepared with 1%, 2%, 3%, and 4% BG or FG, alongside a control group.
- Quality assessments included physicochemical (pH, color, shear force), microbiological (bacterial counts), and sensory evaluations.
Main Results:
- BG addition lowered pH values compared to the control, with a decrease observed during cold storage.
- Increased BG concentration reduced L* (brightness) and increased b* (yellowness) values.
- A 2% BG inclusion resulted in acceptable taste and aroma, while 4% BG was rated as unacceptable by sensory panelists.
Conclusions:
- Fermented black garlic can be utilized as a natural additive to modify the quality attributes of minced poultry products.
- A 2% inclusion level of BG presents a viable option for improving minced poultry quality without compromising sensory acceptance.
- Higher concentrations of BG may negatively impact sensory characteristics, necessitating careful optimization for product development.
