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制家禽产品的质量评估,包括黑色发酵大

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

概括

发酵的黑可以提高碎禽肉的质量,其中2%提供最佳的味道和香味. 更高的度,比如4%的黑,被感官评估者认为是不可接受的.

科学领域:

食品科学食品科学食品科学
肉类技术肉类技术
发酵科学发酵科学

背景情况:

碎的家禽产品在储存过程中容易受到质量退化的影响.
发酵黑 (BG) 具有独特的生物活性化合物和潜在的抗菌特性.

研究的目的:

为了研究不同度的发酵黑 (BG) 对碎家禽的物理化学,微生物学和感觉质量的影响.
为了比较BG与新鲜大 (FG) 作为潜在的天然添加剂的影响.

主要方法:

碎的家禽产品与1%,2%,3%和4%的BG或FG一起准备,以及一个对照组.
质量评估包括物理化学 (pH,颜色,剪切力),微生物学 (细菌计数) 和感官评估.

主要成果:

与对照组相比,BG的添加降低了pH值,冷藏期间观察到的降低.
增加的BG度降低了L* (亮度) 和增加了b* (黄色) 值.
2%的BG含量导致可接受的味道和气味,而4%的BG被感官小组成员认为是不可接受的.

结论:

发酵黑可以作为天然添加剂来修改碎禽产品的质量属性.
2%的BG含量水平是改善碎禽品质的可行选择,而不会影响感官接受度.
高度的BG可能会对感觉特征产生负面影响,需要对产品开发进行仔细的优化.

关键词:

黑色大黑色大微生物质量微生物质量肉是家禽的肉类之一.感官属性感官属性感官属性

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