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Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety
Joint Authors
Augustyńska-Prejsnar, Anna
Ormian, Małgorzata
Hanus, Paweł
Kluz, Maciej
Sokołowicz, Zofia
Rudy, Mariusz
Source
Issue
Vol. 2019, Issue 2019 (31 Dec. 2019), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2019-05-19
Country of Publication
Egypt
No. of Pages
8
Abstract EN
Along with the growth of the group of consumers paying attention to the relationship between diet and health, there is a trend of interest in natural products and the possibility of their use in meat processing.
Raw material used for the study was the breast muscles of pheasants (Phasianus colchicus), which were marinated for 24 hours with acid whey, buttermilk, and lemon juice.
Physical parameters (marinade absorption, pH, WHC, colour, shear force, texture profile analysis (TPA), and thermal losses) and microbiological parameters (the number of mesophilic aerobic bacteria, Enterobacteriaceae, Pseudomonas spp., and lactic acid bacteria) of the nonmarinated and marinated muscles (raw and roasted) were evaluated, and sensory analysis was made.
The studies have shown that whey and buttermilk can be used as a natural marinade for marinating pheasant meat, as it ensures microbiological safety of the product and has a positive effect on tenderness (measured by shear force) and chewiness.
In the sensory evaluation, it improves the juiciness and tenderness of the roast product and has obtained general acceptability.
American Psychological Association (APA)
Augustyńska-Prejsnar, Anna& Ormian, Małgorzata& Hanus, Paweł& Kluz, Maciej& Sokołowicz, Zofia& Rudy, Mariusz. 2019. Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety. Journal of Food Quality،Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174397
Modern Language Association (MLA)
Augustyńska-Prejsnar, Anna…[et al.]. Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety. Journal of Food Quality No. 2019 (2019), pp.1-8.
https://search.emarefa.net/detail/BIM-1174397
American Medical Association (AMA)
Augustyńska-Prejsnar, Anna& Ormian, Małgorzata& Hanus, Paweł& Kluz, Maciej& Sokołowicz, Zofia& Rudy, Mariusz. Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety. Journal of Food Quality. 2019. Vol. 2019, no. 2019, pp.1-8.
https://search.emarefa.net/detail/BIM-1174397
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1174397