Skoči na glavni sadržaj

Prethodno priopćenje

Oxidative stability of meat and meat products after feeding of broiler chickens with additional amounts of vitamin E and rosemary

Slavomír Marcinčák ; Department of Food Hygiene and Technology, Section of meat hygiene, The University of Veterinary Medicine, Komenského 73, 041 81, Košice, Slovakia
Peter Popelka ; Department of Food Hygiene and Technology, Section of meat hygiene, The University of Veterinary Medicine, Komenského 73, 041 81, Košice, Slovakia
Pavel Bystrický ; Department of Food Hygiene and Technology, Section of meat hygiene, The University of Veterinary Medicine, Komenského 73, 041 81, Košice, Slovakia
Khaled Hussein ; Department of Food Hygiene and Technology, Section of meat hygiene, The University of Veterinary Medicine, Komenského 73, 041 81, Košice, Slovakia
Katarína Hudecová ; Department of Food Hygiene and Technology, Section of meat hygiene, The University of Veterinary Medicine, Komenského 73, 041 81, Košice, Slovakia


Puni tekst: engleski pdf 414 Kb

str. 34-39

preuzimanja: 2.390

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Sažetak

Lipid oxidation is a major cause of meat quality deterioration. Lipid oxidation is an important determinant of shelf life of meat and meat products. Antioxidants are natural or synthetic substances used to prevent lipid oxidation. Meat protection, primarily against lipid components, is possible by addition of antioxidants to feed mixes. This is the way to ensure oxidative stability of meat fats during the postslaughter processing of carcasses and storage of meat. The aim of our project was to investigate the protective effect of natural antioxidants rosemary (500 mg.kg-1) and vitamin E (40 mg/bird/day) added to feed mixes and fed to broiler chickens from day 21 to day 42 of life. Afterwards, oxidative stability of ground meat and poultry sausages was determined. After meat processing, samples were collected, frozen and stored in a freezer at – 18°C for 14 days. Frozen breast muscles of individual groups of chickens were ground and stored in a refrigerator at 1°C for 14 days. Poultry sausages were produced from frozen thigh muscles of individual groups of chickens. Synergistic effect of vitamin E added to feed mixes and rosemary added to ground meat was evaluated. Before grinding of meat, meat samples of broiler chickens saturated with vitamin E were enriched with 50 mg.kg-1 of rosemary powder FlavorGuard P (Christian Hansen, Denmark). The addition of vitamin E and rosemary powder FlavorGuard P to feed mixes for broiler chickens resulted in increased oxidative stability of fats in meat. Extra addition of rosemary to meat enriched with vitamin E suppressed more significantly the oxidative processes and increased oxidative stability of poultry meat and poultry sausages. Use of frozen meat and low storage temperature (1°C) of ground meat also significantly suppressed oxidative processes.

Ključne riječi

Broiler meat, lipid oxidation, malondialdehyde, rosemary, vitamin E

Hrčak ID:

22586

URI

https://hrcak.srce.hr/22586

Podaci na drugim jezicima: hrvatski

Posjeta: 3.241 *