Preliminary communication
Comparison of selected qualitative parameters of food products “smoked duck breasts chilled” and “smoked duck breasts frozen”
Peter Popelka
; University of veterinary medicine, Komenského 73, 041 81 Košice, SLovak Republic
J. Nagy
; University of veterinary medicine, Komenského 73, 041 81 Košice, SLovak Republic
L'. Korimová
; University of veterinary medicine, Komenského 73, 041 81 Košice, SLovak Republic
S. Marcinčák
; University of veterinary medicine, Komenského 73, 041 81 Košice, SLovak Republic
Abstract
The aim of the project was to assess the influence of processes of preservation (chilling and freezing) on quali-ty parameters of the thermally treated poultry meat pro-ducts. Duck breasts were first defrosted, and then cooked and preserved by chilling and deep-freezing. In the next phase, the individual sensory, physical and chemical, and microbiological parameters were compared. Observation of their influence on qualitative properties of both products followed.
Comparison of quality of smoked duck breasts preserved by freezing and chilling proved that both ways of preservation did not affect the original properties of products. Even some of the examined individual sensory parameters (taste, flavor, and tenderness)showed higher values in pair test. Microbiological quality of both products was in accordance with requirements of the Codex alimentarius of the Slovak Republic.
Keywords
duck; chilled breast; frozen breast; sensory evaluation
Hrčak ID:
21352
URI
Publication date:
15.4.2005.
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