Autor: Polak, Tomaž - Katalog OPAC zbiorów

Skocz do pozycji: 1.

Tytuł:: Oxidative Stability and Quality Parameters of Veal During Ageing
Autorzy:: Lušnic Polak, Mateja
Kuhar, Mojca
Zahija, Iva
Demšar, Lea
Polak, Tomaž
Powiązania:: https://bibliotekanauki.pl/articles/16538531.pdf
Data publikacji:: 2023-02-21
Wydawca:: Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:: ageing
veal
quality parameters
TBARs
protein carbonyls
Opis:: The objective of the present study was to evaluate the effects of the ageing period (1, 7, 14, and 21 days) on the quality parameters, sensory attributes, and oxidative stability of loins (longissimuss lumborum muscle) obtained from twelve Simmental calves less than 8 months old and slaughtered in a commercial processing plant. After 21 days, the colour of veal samples became yellower (increase in b* colour parameter value), and the instrumentally-measured texture improved (Warner-Bratzler shear force decreased from 84.61 N to 56.79 N). Ageing time enhanced sensory-evaluated tenderness, juiciness, aroma, and flavour. The amount of the lipid oxidation product determined as thiobarbituric acid reactive substance content remained unchanged; in contrast, the amount of protein carbonyls increased, without compromising veal quality.
Źródło:: Polish Journal of Food and Nutrition Sciences; 2023, 73, 1; 24-31
1230-0322
2083-6007
Pojawia się w:: Polish Journal of Food and Nutrition Sciences
Dostawca treści:: Biblioteka Nauki

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Tytuł:: Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile
Autorzy:: Lušnic Polak, Mateja
Polak, Tomaž
Kuhar, Mojca
Zahija Jazbec, Iva
Kaltnekar, Tadej
Demšar, Lea
Powiązania:: https://bibliotekanauki.pl/articles/31341109.pdf
Data publikacji:: 2024-04-18
Wydawca:: Instytut Rozrodu Zwierząt i Badań Żywności Polskiej Akademii Nauk w Olsztynie
Tematy:: meat products
pork thighs
proteolysis
texture parameters
sensory profile
Opis:: The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Slovenian dry-cured ham – Kraški pršut were investigated to determine its optimal texture. The study included 32 dry-cured hams from two mass classes (heavy with thigh mass at salting of 11.7–12.1 kg and light with thigh mass at salting of 10.5–10.7 kg) and two different pork thigh suppliers from regular production. Slices cut transversally from the thigh at approximately 8 cm from the femur head were used for physicochemical parameter (pH, contents of moisture, total fat, protein, NaCl, and NPN) analysis, instrumental texture analysis profile analysis (TPA), and sensory analysis. Pork thigh mass had a significant effect on the TPA parameters; light samples were harder, chewier, springier, more cohesive and resilient compared to the heavy samples. NaCl content and sensory scores for saltiness were higher in the light Kraški pršut samples than in the heavy ones. Based on the median for hardness in the sensory analysis, the samples were classified into three ranks of texture using linear discriminant analysis (9 variables, 100% correct classification): optimal (median 4.0; 19% of samples), slightly too soft (median 3.5, 72% of samples), and soft (median 3.0; 9% of samples). Kraški pršut mass and hardness were significantly correlated to saltiness, pastiness, aroma, and all TPA parameters (p≤0.05). Positive correlation (p≤0.05) was also observed between NPN and pastiness. These findings indicate the importance of supplier, mass of pork thighs, and production parameters for optimizing the texture of Kraški pršut.
Źródło:: Polish Journal of Food and Nutrition Sciences; 2024, 74, 2; 111-119
1230-0322
2083-6007
Pojawia się w:: Polish Journal of Food and Nutrition Sciences
Dostawca treści:: Biblioteka Nauki

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